Homemade Pizza
You can make Real Good Homemade Pizza. Don’t order your pizza delivered anymore. Making pizza like YOU want it, at home, is faster, easier, cheaper and WAY better!
Today’s tip – When you make something that will keep easily in the freezer. Like chicken parmesan, or a pot of soup, or lasagna. Well, just about any of your favorites that will keep in the freezer. Make more than you are going to use and put the rest in the freezer. We put them in zip loc bags in one portion sizes. Then they will be there for you when you don’t want to cook but still want the good stuff. Just zap them in the microwave and you’re ready to go.
How to make some homemade pizza
Pre heat your oven to the hottest you can get it. 500 or more.
You could make your own dough for the crust right then like I did in this real fast no knead dough recipe. Follow the instructions in that recipe and you’re dough for the crust will be ready by the time the oven has heated up.
Or if you keep some dough in the fridge just grab some. We always have some raw dough in the fridge for fresh bread on a busy weeknight. Here is a recipe for Poppop’s Easy homemade bread. Or you could bring one of those ready made crusts home from the grocery store. (they’re a little rubbery) Or you could use those pillsbury pre-made pizza dough things in the pop open cans. We’re going with the homemade dough,,as always. Flour the counter top and roll out the dough. Get it as thin or as thick as you like.
Use the rolling pin to transfer it to cookie sheet that you’ve sprayed with oil. You could line the sheet with aluminum foil and spray it for an even easier cleanup.
You first add the sauce. Canned or jarred or your own homemade Marinara sauce or even sliced or diced fresh tomatoes. Mozzarella, of course, and tonight we’re going with pepperoni and onions.
Drizzle with olive oil then either fresh or dried basil, fresh or dried oregano and grated parmesan cheese.
Check it and when the outside edge of the crust is as crispy as you like it take it out and scoot it over to a cutting board, and with your chef’s knife or a pizza cutter, divvy it up into the size pieces you want.
Serve it up with some chianti, of course, or your favorite beer!
Here is my pizza and bidet experience in Naples. I had never seen pizza made, served or eaten that way before. And, I had never encountered a bidet before.
Here is a recipe for eggplant pizza sliders.
And more about my time in Libya and Italy
Homemade Pizza
Ingredients
- 1 to 2 cups bread dough
- 1 cup marinara sauce
- 8 oz. mozzarella cheese or more if you want
- 1/4 lb. pepperoni sliced thin
- 1/2 onion sliced or julien
- 1 tbsp. olive oil
- 2 tbsp fresh basil chopped or 1 tbsp. dried
- 2 tbsp fresh oregano chopped or 1 tbsp dried
- 3 tbsp grated parmasan
Instructions
- Pre heat your oven to the hottest you can get it. 500 or more.You could make your own dough for the crust right then like I did in this real fast no knead dough recipe. Follow the instructions in that recipe and you're dough for the crust will be ready by the time the oven has heated up.Or if you keep some dough in the fridge just grab some. We always have some raw dough in the fridge for fresh bread on a busy weeknight. Here is a recipe for Poppop's Eeeeeasy homemade bread. Or you could bring one of those ready made crusts home from the grocery store. (they're a little rubbery) Or you could use those pillsbury pre-made pizza dough things in the pop open cans. We're going with the homemade dough,,as always. Flour the counter top and roll out the dough. Get it as thin or as thick as you like.
- Use the rolling pin to transfer the dough to a cookie sheet that you've sprayed with oil. You could line the sheet with aluminum foil and spray it for an even easier cleanup. You first add the sauce. Canned or jarred or your own homemade Marinara sauce or even sliced or diced fresh tomatoes. Mozzarella, of course, and tonight we're going with pepperoni and onion.
- Drizzle with olive oil then either fresh or dried basil, fresh or dried oregano and grated parmesan cheese.Check on it and when the outside edge of the crust is as crispy as you like it take it out and scoot it over to a cutting board, and with your chef's knife or a pizza cutter, divvy it up into the size pieces you want.
