Photo Feb 17, 7 03 30 PM

This is absolutely, without a doubt, my favorite homemade pizza I’ve ever had. In fact, I’m pretty sure its my favorite dinner I’ve made since the ball dropped and we suddenly landed in 2013! (I’m still in denial about this…)

I’ve sifted through and tasted tons of homemade pizza dough recipes over the past few years. I was on a mission to find the BEST. There was just one problem…

Yeast used to scare me.

I mean, its alive? You have to wait for it to rise? Kneading? Oh boy, I was determined to find my way around any recipe that required me to use such a strange thing! So, I started out experimenting with quick bread dough, using things like beer and baking powder to replace the yeast.  Buuuuut, this was totally cheating, and the results I got made that loud and clear.

I didn’t want pizza bread.

I wanted real, chewy, soft on the inside, and golden on the outside pizza crust! And on top of that amazing texture, I wanted flavor. I wanted the crust to be just as important to the taste of the pizza as the toppings I put on it.

Finally! And I mean after a LONG time of avoiding it, I decided to be brave and give this weird yeast thing a shot. And I’m kicking myself for not doing it sooner! It was not at all difficult. The hardest part was honestly waiting for the dough to rise so I could bake it and taste it. But it was all worth it. The yeast, the kneading, the rising. Everything I wanted in a pizza is right here in this recipe. Its perfect.

The best part? Now that I have the perfect dough, there are endless possibilities of sauces, cheeses, and toppings to try! I think I see a BBQ chicken pizza in the very near future…


makes one pizza

1 tablespoon active dry yeast

1 1/8 cups warm water

1 1/2 tablespoons honey

1 1/2 tablespoon olive oil, plus more for drizzling

2 1/2 – 3 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons garlic powder, divided

1 teaspoon dried basil

4 tablespoons butter, divided

2 tablespoons parmesan cheese

3/4 cup pizza sauce (I used Classico brand)

2 cups mozzarella cheese, shredded

***Any other pizza toppings that suits your fancy ;) This time we did half with bacon and tomatoes.

In a large bowl, combine yeast, water, honey and olive oil. Mix with a spoon, then let it rest for 10 minutes.

Next, add 2 1/2 cups flour, salt, 1 teaspoon of garlic powder and dried basil.  Stir with a spoon until the dough comes together, but is still sticky.

Using your hands, form the dough into a ball and work in the additional 1/2 cup flour (you may not need to use it all, you want the dough still slightly sticky).  Knead the dough for a few more minutes.

Drizzle the dough with olive oil, turning to coat it.  Cover with the bowl of dough with a towel and put in a warm place to rise for about 1 1/2 hours.

Photo Feb 17, 5 05 25 PM

Preheat oven to 375.  Line a baking sheet or pizza pan with non-stick foil.

After the dough has risen, punch it down and place it on the lined baking sheet or pizza pan.  Using a floured rolling pin or your hands, form the dough into your desired shape. Place the towel back over the dough and let sit in the warm place for 10 more minutes.

While the dough is rising again, melt 2 tablespoons of butter. Mix it with the 1/4 teaspoon of garlic powder and 1 tablespoon of parmesan cheese.

Uncover the dough, then using a spoon or pastry brush, cover the outside edges with the butter mixture.  Then, spread on the pizza sauce and top with mozzarella cheese, plus whatever other toppings you like!

Photo Feb 17, 5 05 09 PM

Bake the pizza for 23-25 minutes, until crust and cheese are both golden. While pizza is baking, melt the remaining 1/4 teaspoon of butter and combine with the last tablespoon of parmesan.

Photo Feb 17, 6 35 34 PM

Remove pizza from oven and immediately brush the outside edges with the butter mixture.  Slice it up and devour that deliciousness!

TINA’S TIP: Since this recipe does not call for a whole jar of pizza sauce, use the rest as dip for your crust. Pour the remaining sauce into a small dish, microwave for 15 seconds, and there you have it!

Inspired by How Sweet Eats.


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