Mom’s everywhere love serving up something great for their families at dinnertime. And who doesn’t love pizza night? Now you can take family pizza night to the next level with this recipe for making your own pizza from scratch. This pizza recipe even comes complete with homemade pizza dough! (But if you are in a time crunch, I recommend Boboli) If you are a weekly meal planner, you can also make the pizza dough several days ahead of time, wrap it tightly in plastic wrap, and keep in in your refrigerator for up to 4 days. With its homemade sauce and fresh toppings – you might want to make every night – pizza night!
**This recipe makes enough for two pizzas. You can cut the recipe in half or you can include different toppings for each pizza.**
Before you begin your pizza pie make sure you have all your ingredients handy:
- 1 t active dry yeast
- 4 cups all-purpose flour
- 1 t salt
- 1/3 cup olive oil (plus more for oiling the bowl)
- 1 ½ T olive oil
- 4 cloves garlic minced
- 1 med. onion finely chopped
- ½ C. chicken broth
- ¼ C. white wine
- Three 15oz cans crushed tomatoes
- Salt and pepper
- Pinch of sugar
- 1 t Italian seasoning
- 8 fresh chopped basil leaves
- 16 oz. mozzarella cheese
- 8 oz. fontina cheese grated
- ½ c. grated Pecorino Romano
- Add your own fresh toppings that you enjoy like: peperoni, green peppers, onions, sausage, black olives, etc.
TO MAKE THE PIZZA DOUGH
I always start with the dough because while you are giving it time to rise you can make your sauce and prepare all your toppings.
1. Sprinkle the active dry yeast over the warm water (make sure it’s not lukewarm, but also not too hot). Set the bowl aside for about 15 minutes.
2. In a large mixing bowl, using the paddle attachment, combine the flour and salt. Once the yeast has proofed, at the oil to the flour mixture and then incorporate the water and yeast.
3. Mix until combined
4. In a separate plastic bowl drizzle in the olive oil. Form a ball with the pizza dough and turn it in the oiled bowl to coat it on all sides.
5. Cover the bowl with a warm moist towel and set aside for one hour to rise.
TO MAKE THE SAUCE
- In a medium sauce pan, heat the oil on medium heat and sauté the onion and garlic for 3 to 5 minutes just until the onion softens
- Add the chicken broth making sure to scrape all the bits off the bottom of the pan
- Add the white wine (if using) and allow liquid to simmer until it reduces about 50%
- Add the crushed tomatoes and stir
- Add salt and pepper to taste and a pinch of sugar
- Add the Italian seasoning, fresh basil and stir to combine
- Reduce heat to low and simmer for 30 minutes
PUTTING THE PIZZA TOGETHER
**Pre-heat the oven to 500 degrees
- After the pizza dough has risen, split the dough into two. Roll out the dough very thin and place it on a cookie sheet. Repeat with the second piece of dough.
- Spread the pizza sauce over the dough, making sure to leave room for the crust
- Add your fresh toppings
- Top with the mozzarella and Fontina
- Finish with the Pecorino Romano
- Put the pizza in the oven for 12 to 15 minutes until the cheese is bubbly and the crust is golden brown.