Homemade Pizza



The next time you are in the mood for pizza, instead of ordering out, how about making your own! I want to share a recipe I use that is easy to make, and very good for you to boot.

My Homemade Pizza Crust

Mix together:

2 cups whole-wheat flour (I use organic sprouted whole wheat)
1 cup unbleached flour
1 cup rolled oats (I use organic)
2 tablespoons dried milk (I use regular, raw milk)
2 teaspoons salt (I use Himalayan pink salt)
1 teaspoon lemon juice
2 Tablespoons oil (I use olive oil)
Herb seasonings of your choice, 1 teaspoon each. I like to use dill, oregano, thyme, minced onion, and minced garlic.
I also add 1 Tablespoon of Organic chia seeds. 

In another bowl, stir 1 1/2 cups luke warm water, 3 Tablespoons sugar, (I use sucanat), and 1 Tablespoon yeast together.

Let this mixture set for a few minutes till a foam forms on top.

Mix the yeast and water into other ingredients until all is moist.     



Now throw the spoon to the side and dig in with your hands. knead the dough till it becomes an elastic consistency, about 5 to 10 minutes usually. When you’ve reached this stage, pat into a nice round and cover with a light coating of oil. I let it in the bowl I’ve mixed it in, and cover with a damp cloth. Put it in a warm place to rise. In the oven with JUST the light on will work fine if you have no other place. 



   Let this rise till about double in size, about a half hour or more.



After the dough has risen, punch it down and knead a few times. Now it’s ready to spread on pizza stone or pan. This recipe is enough to make 2 pizzas. I used my pizza stone for one, and my cast iron skillet for my second, to make a pan pizza. Separate the dough into two pieces and press into stone or pan of your choice.





Set the pans of dough back into your warm spot to rise slightly. Now your ready to add toppings. I use my own homemade pizza sauce. Get as inventive as you want with the toppings. For my pan pizza, I went with a meat lovers theme. I used cheese, bacon, sausage, venison burger, and black olives.

For my pizza stone pizza, I used cheese, bacon, pepper rings, mushrooms, onions, and olives. Bake at 375 degrees for 30 to 40 minutes, or till crust is golden brown. Time may vary slightly for your oven. My oven usually takes a bit longer than a recipe calls for. Now don’t burn your tongue from eating to quickly when your pizza is done!!! YUM!





Homemade Pizza

A few months ago we were inspired by Barbara Kingsolver’s book Animal, Vegetable, Miracle to start having a Friday night homemade pizza night. It’s been great because a) by Friday we have pretty much run out of creative energy for new recipes, b) our toddler will eat pizza most of the time (or at least the crust), and c) pizza is a great way to use up leftovers.  (Although it’s important to note that not all leftover-based pizza toppings are created equal.  For instance: steak, goat cheese, and caramelized onions – yes; chicken and broccoli pasta – not so much.)

We’ve been making our own dough and sauce for a while, but last Friday, we made it one step closer to a fully homemade pizza by making mozzarella cheese at home. We also got to use what Brent calls “micro-green basil” (the leftover tiny plants he had thinned from our seedlings).  Despite being tiny, month-old sprouts, our mini-basil already had fantastic basil scent and flavor – and we were glad to give them a purpose other than the worm bin.

We had purchased the 30-minute Mozzarella Kit from New England Cheesemaking Supply. Despite seeming like a pretty gourmet item to make, selling in our neighborhood for $5-6/pound, fresh mozzarella was a breeze to make.  Like almost everything we do these days, the recipe starts with heating a gallon of milk along with a bit of citric acid diluted in water.  Once the milk warms and reaches its assigned temperature, we removed it from the heat and stirred in a quarter of a rennet tablet, dissolved in water.  Our recipe then instructed us to stand back and watch the miracle of cheese happen.  Instead of the thick curd we’d seen online, ours was rather loose and unimpressive.  No strangers to dairy-based failures, we lost faith and were pretty sure we had accidentally made ricotta. But draining the curds, a little microwaving, and a little kneading and stretching, we actually had mozzarella.  We immediately cooled it in ice water and broke off some pieces to try.  It was amazing – and far more flavorful than any we’d ever had. Between a gallon of whole milk and the supplies from the kit, we figure it cost us $3 to make two pounds of mozzarella. 

Shredded up the next day, it also melted quite nicely on our homemade pizza. We can’t wait to eat more of it with fresh tomatoes and basil from the garden this summer.

Published on Apr 30, 2009

Grit Magazine

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