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Homemade pizza finally a success!

November 13th, 2013 at 03:54 am

So pizza is one of the items I was still eating out. I had previously had "homemade" pizza twice in my life (I was a kid) and, as you can guess by my remembering them so clearly, they were awful. I think both had been made with a jiffy mix pizza crust and it didn't have any flavor and was not very pizza like. I am not particularly impressed with premade crusts either.

Recently, I decided to try making homemade pizza. DH grabbed a no rise recipe and we did a test run over a long weekend. 1st pizza was the too thick and dense crust but good flavor so the 2nd one we thinned the crust down and I was okay with that.

So we just did the pizza again after work but this time did it with more toppings and in personal pans. Because the pizzas were smaller we cut the cook time. Oh my goodness, they turned out perfectly. DH had figured the crust out, we made sure to keep the crust thin and we loaded up on good toppings. Way better than the normal carry out restaurants. May never order take out pizza again.

The fresh mozzarella was the only reason we made it to round 3 of pizza making because it was so fabulous it was worth the work to get the crust to play nice so we could eat more of it.

We even have pizza dough left so we are putting it in the fridge to rise for 24 hours for tomorrow's pizza.

Despite using high quality ingredients, we will still be saving money over take out pizza.

6 Responses to “Homemade pizza finally a success!”

  1. creditcardfree Says:

    I'd be interested in your crust recipe. I buy Better Crocker's crust and would love to try it from scratch.

  2. CB in the City Says:

    I have made a decent homemade crust from a recipe in one of the Tightward Gazettes. Also, some pizza parlors sell their dough if you ask. Not as cheap as homemade but you can be assured of a good pizza, since piling on the toppings is pretty easy!

  3. LuckyRobin Says:

    It took me years to find a good dough recipe. Once I did, it was no contest between mine and take out.

  4. pretty cheap jewelry Says:

    I use my bread machine for pizza dough, on the 10th year or more.

    Also a pizza stone yields a better crust. Make the oven HOT 450 to bake.

    Or use cornmeal on a metal pan, not oil, for a crispier crust.

  5. Caoineag Says:

    creditcardfree, its just the no rise recipe on The big issue is the recipe isn't by weight and weight is more accurate than measuring cups. One of our batches was too dry but we understand how wet the dough should be now so we can always adjust the water to get it there. The thing to remember if you want to do the rise dough is throw it in the fridge the day before you want to use it and it will have doubled in size by the time you go to use it.

    pretty cheap jewelry, we have never used a bread machine because the one we got as a gift burned up on first use but agree on the stones being handy. We have unglazed tiles that we use for our artisan bread which is just a cheaper (and larger) version of a pizza stone.

  6. SicilyYoder Says:

    I use both, a rise one and no rise one. I prefer the rise one, but if I am in a pinch on time, I do the no rise one. The no rise one actually creates a bigger crust, which is shocking, but true, so I make that one thin.

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