“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”

Homemade Pizza

One of my biggest fears that I have yet to conquer is making my own dough from scratch. Between the flour getting everywhere, the kneading and time for the dough to rise, it gets bit too involved with my busy schedule. I won’t lie and say I make my own dough. I usually go out and buy the prepared prepackaged stuff for either pies or pizza and fill in the rest of the dish with my own ingredients. So until I master my own fear, I’ve been mastering the art of pizza using commercially prepared dough.

The usual pizza we make is sausage, mushrooms and black olives. I’m usually game for the the more adventurous pizza toppings but this combo seems to please everyone’s palate here at home.

One part of the secret to homemade pizza is the sauce. This simple sauce starts off with tomato paste with some seasoning added in. When available, I toss in fresh herbs instead of dried. I replace 1/3 of the water with white wine if I have a bottle open.

Pizza Sauce

1 6 oz. can tomato paste
3/4 cup water
3 tablespoons grated Parmesan cheese
3 garlic cloves, minced
1 tablespoon honey
1/4 teaspoon onion powder
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 dried oregano
1/8 cayenne pepper

In a sauce pan, turn heat to medium low and combine all ingredients breaking up cheese clumps. Allow sauce to heat for 20 minutes to allow flavors to meld. Taste sauce adding salt to taste. Spread over pizza dough and use desired toppings.

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Leave a comment by August 31 with your favorite pizza toppings and I’ll randomly chose one person to receive a coupon for a free package of Johnsonville Italian sausages and bratwursts!


7 thoughts on ““You better cut the pizza in four pieces because I’m not hungry enough to eat six.”

  1. As I have done numerous times, although, many years ago, I found that the best pizza dough can be
    made from a package of Pillsbury’s Hot Roll Mix. Don’t know whether you can find it anymore, but if so, you may wish to give it a try.
    I do recall that the yeast and warm water had to be dissolved thoroughly and then the dry ingredients
    were blended in, slowly and formed into a large ball shape. I then covered the bowl with a clean dish
    towel and let it sit while it rose for some time. Then, with clean oiled hands so as not to stick to the dough,
    I pressed it out onto a large cookie sheet (that had been oiled) and formed the crust.
    After baking it for however long the directions stated, I poured the sauce and sprinkled all the various ingredients over it and baked it for the time directed.
    It was delicious and even better than what one can buy now, already done for you! You may wish to
    attempt this. It’s really worth all the effort, and you can call it ‘homemade’ for sure…
    Rita

  2. This would be great to use for a deep dish pizza too. I can ditch the premade pizza sauce I always gets.

    Fave toppings: sausage, pepperoni and peppers.

  3. For savory pizza I like BBQ sauce instead of pizza sauce, some nice chicken pieces, crumbled bacon and…nope, that’s it.

    For sweet, I really, really love peanut butter and jelly pizza, which I have only ever been able to find in Ohio. It has a regular crust and a strusel topping. I’ve tried to make it myself and failed. I guess I need to plan a trip to Ohio.

  4. I’ve got a book for you: Jim Lahey’s “My Bread”. The guy who started the no-knead bread revolution. In the book, you’ll find…a no-knead pizza dough recipe. And it’s good. I’m a NYer, I know. 😉 (We’re picky about our pizza.) He’s a NYCer, so if it wasn’t good, he’d be hunted down and exiled. All you need is a bowl and a spoon, there’s minimal work involved, and only a couple of hours of rise time.

    Also good is Alton Brown’s recipe in I’m Just Here for the Food, if you’ve got a stand mixer.

    A hint from Alton – use bottled water.

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