Best Ever Homemade Pizza is an incredible pie that the whole family will love with sauce, easy pizza dough and toppings that will rival your local pizza favorite!
Take my word for it. We love anything with pizza in the title and I have done my best to share every creation from my kitchen that resembles a homemade pizza, even the ones with premade flatbread. However, I had never ventured (successfully) into the completely unchartered territory of delicious chewy yet crispy homemade pizza dough. It seemed scary, unpredictable and the chances of failure seemed a bit too real. Until now.
From Pre-made to Homemade
Homemade pizza crust had been limited to cauliflower pizza crust, whole wheat pizza dough and this gluten-free mixture that never even made it to the oven. Sad story. Somewhere along the time I was purchasing my 500th’ premade flatbread and spending $$$$ at our local favorite pizza joint, I read a post by one of my favorite bloggers, Melissa, where she had just posted a homemade pizza dough recipe.
I was intrigued and a little skeptical. She proceeded to discuss things such as “marrying a recipe” and “fat tornado” and I was mesmerized. Better yet, I could use the pizza peel I picked up from Homegoods on a whim, which had previously been performing as a foodie décor piece in my kitchen. As with the term “marrying a recipe” suggests, this recipe gets better with time and practice, however, I was hopeful that my first attempt would at least be edible. It was vastly better than edible. It was incredible. I sent a snap to Melissa on Snapchat and thanked her profusely for such a wonderful recipe, like any normal person would, and we have had homemade pizza once a week (or more) since then.With each week of delicious pizza and each batch of dough I have perfected the recipe methods and the essential toppings. We have a favorite, y’all.
The beauty pictured before you is our ‘Best Ever’ combo and we so SO hope you give it a try. I first attempted to make a fresh sauce, in the name of authenticity, but then scanned the back of my usual Aldi pizza sauce to find zero naughty ingredients. Woohoo! I am all about short cuts with good quality products! Speaking of Aldi, we use their Sopretta (pictured) and have found it to be the perfect salty addition that takes pizza night from delicious to ‘Best Ever’.
Personal experience in the homemade pizza dough world
Just some pointers regarding my experience with the lovely pizzaness:
- Melissa’s recipe is incredibly thorough and detailed, seriously! The woman spent forever laying out every tid bit of information so follow it to the T and you will do great!
- I do not have a standing mixer and thought my homemade pizza dough hopes and dreams were destroyed, but I was able to achieve amazing results without one! One may argue that you feel even more authentic playing with the dough between your hands for ten minutes 😉
- Depending on your sauce lover status, you may want to overload the sauce, however, I encourage you to stick to the amount I listed in the recipe as it goes a long way!
- I listed pepperoni as ‘optional’ in the recipe listing because I usually make one pizza with and one without to balance out the saltiness. You can’t go wrong either way, especially if you have a certain meat-loving husband slipping on extra pepperoni behind you.
- We use this pizza peel for easy transfer: http://amzn.to/2b9SIqJ
- The pizza stone we are saving up for: http://amzn.to/2bfowYe
- The mandoline cuts my slicing time to a fraction of the time and we just have this little guy: http://amzn.to/2aYSDW8
- We have a cheapy pizza wheel that sucks most of the time so we use our favorite knife: http://amzn.to/2aYRfTO
- The pizza wheel that is on my wish list: http://amzn.to/2aYIY24
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! ?
- Set oven to highest temperature (not broil). My highest was 525 degrees. If using a pizza stone, preheat with stone for one hour before use.
- Heat a small skillet on medium-high and add olive oil. Add sliced onions and peppers and cook for about 5 minutes until slightly tendered and set aside.
- Place flattened dough on a surface coated with corn meal as instructed. Once dough is ready add sauce to each dough surface, leaving desired crust edge and then layer mozzarella slices, peppers and onions mixture, sopressata (we tear the slices in order to disperse evenly), red pepper flakes and desired about of salt and pepper.
- Add pizza to the oven baking approximately 8-10 minutes or until the edges of crust begin to brown.
- Allow to cool for 3-5 minutes, slice and enjoy!
Other Pizza options you will NEED to try: