Let’s Make Pizza on Friday!

pizza crust easy

About six years ago our family went to a friend’s house for dinner on a Friday night. Marcy made homemade pizza and I wasn’t that excited about it because I had never tasted homemade pizza that was actually good. Until that night. Starting the next week I made great pizza on Friday. And I have almost every Friday since. I promised to give the recipe, passed on to my from Marcy but I’m no food blogger so you’ll have to put up with my ways. I’m impatient and I don’t like to measure things but there’s only been one time since I’ve started making this crust that it didn’t turn out. It’s very forgiving. I can can make this, anyone can.

easy homemade pizza crust

For the crust:

1 1/3 cups of warm water

1 packet of active dry yeast

1 cup wheat flour

2 cups all purpose flour (& extra for rolling the dough)

1 ish Tablespoon of Extra Virgin Olive Oil (I never measure this)

1 ish Tablespoon of Honey (I never measure this)

1 ish teaspoon of salt (I never measure this)

preheat your oven to 475*

For the stuff on top: your favorite sauce, your favorite cheese, anything else you have in your house that would be good on pizza easiest pizza crust

Dump the packet of yeast into your warm water into your mixing bowl and let it sit for a few minutes until it blooms. It might take up to 10 minutes but you want it to bubble (ish) and smell like bread. Then dump in all the other ingredients and mix with the bread hook until it’s all sticky. It’s supposed to be a wet dough but if it’s all only sticking to the sides of the bowl, I throw in another handful or two of flour (I almost always have to do this).

easy pizza crust

Once it’s a good consistency dump the dough onto a floured counter and shape into a ball. No need to kneed. I usually rinse out my mixing bowl if there’s a lot of dough stuck to the sides, otherwise I just add a little bit of oil to cover the sides and plop the dough ball right back in and cover it with a cloth. Let it rise for 45ish minutes.Or an hour and a half. Or 30 minutes. It’s never seemed to matter much at my house.

easy pizza crust

This dough makes 2 16 inch pizzas (these are the kind of pans I used to use). But since we’ve moved to our new house our oven is wide and shallow so I had to get new pizza pans that are 14 inch wide (these are the kind of pans I use now). Now I can get 3 pizzas out of the dough. The math doesn’t make sense in my head but I don’t question the pizza, I just eat it.

easy pizza crust

Separate your dough according to your pan size (2 or 3 balls) and put it on a floured counter, roll it out and pop it on your pan. Now, PRECOOK your dough. If you like a crispy crust this works really well. I actually cook my pizza on 500* convection so it’s super hot but I have to watch it really close. If I’m distracted I keep it at 475*.

I put the uncooked dough with nothing on it in the oven for 4-5 minutes (two pizzas at a time, one on the top rack one on the bottom) and then pull them out as they start to get crispy and put the sauce and cheese and whatever else on the top, then rotate them when you put them back in the oven (bottom pizza now gets to be on the top, fun!) and leave them in until the cheese bubbles–about 6 more minutes or so for my oven.

basil head

The best part of #PizzzaFriday is that I use whatever ingredients I have in the fridge. Last week we had leftover BBQ chicken, some fresh mozzarella and I always have basil growing in the planter head.

pizza cutter

Our family loves #pizzafriday. Tonight I’ll be at Emily’s house so Chad is taking the boys out and they actually complained that I wasn’t making pizza. It’s that good.

easy pizza crust

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Comments

  1. I legitimately was about to comment, “What is ‘sale’?” I thought it was some secret exotic ingredient I’d never heard of.

    Salt, duh, Kristin.

    I must try this! Thanks for sharing. I’ve never made my own and always just buy it from Trader Joe’s or use a tortilla but this looks easy and yummy.

  2. Julie Spady says:

    Can’t wait to try! Love easy homemade pizza! REALLY love basil head!!

  3. Finally. The dough recipe!!! Thank you, thank you for this.

  4. Do you have a secret sauce? Or just a jarred one that you like? I always feel the sauce can make or break a pizza, but haven’t found ‘the one’.

  5. I wish I had realized how easy making homemade pizza is before my children were grown. I still make it quite frequently for just me and my husband. Who doesn’t like pizza? ;)

  6. Yummmmmy!

  7. Can’t wait to try! Looking so delicious! Yummy!

  8. We almost always have homemade pizza on Fridays. I have a pretty good crust recipe but I’m excited to try yours. I usually just make my own sauce, too, by cooking down a can of tomatoes until they’re thickened and then adding some spices. I won’t be needing to make 2 or 3 pizzas. Can the extra dough be frozen?

  9. We also have #pizzafriday. Our has been frozen for a while. I’m going to try this recipe! I love Mr. Basil head!

  10. We have Pizza Thursdays—we get home very late on Thursday nights, so I prep the pizzas Thursday mornings after I drop the kids off at school, and when we walk in the door at night its only twenty minutes till dinner is ready.

  11. Homemade pizza is a favorite at our house. I make our dough in my bread machine. My boys love it!

  12. Yum! I make my dough in the bread machine every other week and we alternate toppings to keep it interesting! I would love to try a chicken pizza!

  13. Centsational Girl says:

    We totally do this too! Except I’m not as awesome as you, I don’t make the dough I use Trader Joes! But yep, whatever’s left in the fridge makes it’s way to Pizza Friday, great family tradition!

  14. Love homemade pizza! It’s quickly becoming a family tradition… So much cheaper and better for us than delivery, plus it’s fun to make! I usually use Pioneer Woman’s recipe but will have two try this one… love that it calls for whole wheat flour.

  15. Yum! This looks so delish! PINNED!

  16. This is the same recipe I’ve been using for the past 12 years or so. It wasn’t until we moved to Alaska that I started actually making it every Friday though… (and quit when we moved back to the lower 48 4 years ago, only to resume this past year on the Friday nights we are actually home… high school sports… and the military sometimes kills our plans.)

    Have a great weekend!!

  17. Since the birth of my third child, we’ve resorted to homemade pizza friday also! THe kids love it, and it’s made menu planning easier. I decided if I was going to eat it every week though, it would have to be good. After a lot of experimentation with sauces, I’ve landed on this one from Cooks Illustrated. It’s super easy and tasty.
    ingredients:
    Cooks Illustrated Pizza Sauce:
    1 (28 oz) can whole peeled tomatoes, drained and liquid discarded
    1 Tbsp extra-virgin olive oil
    1 tsp red wine vinegar
    2 medium garlic cloves , minced
    1 tsp salt
    1 tsp dried oregano
    1/4 tsp ground black pepper
    (*My personal addition to the recipe is a little pinch of red pepper flakes*)
    directions:
    Place all ingredients in a food processor and process until smooth, about 30 seconds. Refrigerate until ready to use.

  18. ECSTATIC THAT YOU FINALLY SHARED THIS SECRET!!!! Whooo hoooo

  19. I must try this one! We are HUGE pizza lover here (our boys can’t live without pizza), yet I’ve never made my own crust. I have all the ingredients, except honey. I wonder maple syrup would work in place for honey?? We’ll have a pizza party tomorrow night :-)

  20. We have pizza friday too. We don’t precook our crust but we do heat up the pizza stone (or cast iron skillet) before hand so when the dough hits it, it starts to cook. If you haven’t tried a skillet pizza, mmmm!

  21. We do homemade pizza too but not as a regular weekly thing. I think it is time again! I am going to try your crust recipe. Mine is fine but doesn’t hurt to try another one. We always make three different ones – cheese, lots of veggies and a garlic cheese one. I got the garlic recipe from a friend of mine. Even if you just make a small one it is worth it. Just mix up butter and fresh crushed garlic, spread it all over the pizza and top with a mix of mozzarella and parmesan cheese. Sooo good.

  22. Homemade pizza is our Friday night ritual too! So nice not to have to plan anything.

  23. Made it last night and had enough for a rectangular stone pan and also a round metal perforated pizza pan. Used Hunt’s canned pizza sauce..meh. Will try the sauce above next time, bit both were really good! What a good reminder for something that anyone can do and make Friday feel special.

  24. Jennifer Sechrest-Griffin says:

    ‘Pizza Friday’ is a weekly thing at our house. I’ve been tweeking my recipe for years to try & get the perfect crust. My current recipe, the one I’ve been the happiest with for both flavor & texture (crispy but not too crispy & just the right amount of salty/sweet), is just about the same as your recipe. It took me about a year to realize that a high cook temp is a must for a good crust too! And so my guys (My hubby & 2 boys) don’t get bored with pizza every Friday (wait? Is that even possible for guys to get tired of pizza? Lol!-Guess it’s more for me, Lol!)-I change up the sauce & toppings….red sauce, white sauce, pesto. I love that this will be a tradition for my kids & when they’re bigger I will let them create their own mini pizzas. Maybe one day they will enjoy this Friday night tradition with their own families.

  25. You are my favorite kind of food blogger – “isn” is the BEST cooking word EVER!!
    Thank you. We’ve been buying the Trader Joe’s pizza dough, but now I’m inspired to make yours!

  26. Wait, there’s just one thing tripping me up here: you make homemade pizza EVERY friday night and you’re stillspending the money for those little yeast packets??? I make our bread every week, so i use yeast once a week too. . .and just a few weeks into it, years ago, i did the math on the cost per loaf. Definitely cheaper than store bought, but i realized that the most expensive part was those yeast packets. So i started buying the one pound bags of yeast. . .and it ends up that using one packet per week will cost you about $50 over the course of a year, while a 1 pound bag will last a year (stored in the fridge or freezer), and it costs only $7! I know that buying those little packets doesn’t seem like much each time, but when i realized i could spend $7 or $50 for the same amount of yeast, it was a no-brainer!

  27. Sarah l. says:

    Grill your pizza and you’ll never look back. Ovens don’t get hot enough. Trust me. You’ll NOT regret it. I live in virginia so we even grill pizza in the winter.

  28. Where did you get your fabulous giant cutting board? I love it!!

  29. Does it count, if we own a lil ‘pizza place & it’s all homemade there? Not only does it taste delish, it takes GREAT photos;) Pizza nite, every Friday in our house too… it’s TRADITION!
    So enjoy you, Nester! Blessings & <3 M

  30. Thank you for this. I need to up my skills in pizza making too. Wonder if a homemade pizza date is possible with the misses.

  31. I know this if off topic but I’m looking into starting my own weblog and was wondering what all is needed to get set up?
    I’m assuming having a blog like yours would cost a pretty penny?
    I’m not very internet savvy so I’m not 100% certain. Any suggestions or advice
    would be greatly appreciated. Kudos

  32. I started making homemade pizza several years back and have never looked back. The only time I get pizza “out” now is if I’m at someone else’s house and they decide to order some. Recently my mom gave me a pampered chef deep dish baker she had used all of twice that was just taking up space in her pantry so I made my first real deep dish Chicago style pizza. ALSO DELICIOUS. My number one rule of pizza making is grating your own fresh mozzarella instead of using shreds. Totally makes all the difference in my book! And the fresh basil is a must!

  33. You should try the artisan pizza (and bread) in five minutes a day dough for pizza. Always have a bucket in then fridge and the stone lives in the oven. Amazing.
    Great bread too
    Great books and website
    We have pizza every friday night.
    Mmmmm

  34. Have you ever tried freezing the dough? Or making it into breadsticks? Just curious :)

  35. It really is that good! I made it tonight for BBQ Chicken pizza with fresh motz. and caramelized onions. SO GOOD! Thanks for the recipe!

  36. Just made this, was GREAT! Didn’t have wheat flour on hand, so just winged it with all white. Was still delicious. TOTALLY starting a weekly tradition!
    AND – read through the comments, going to try some delicious sauce recipes also!

  37. Thank you so much for the detailed instructions. My first experience with yeast was a disaster. Your informal instructions and comments were very helpful. I have made pizza with your recipe three Fridays in a row. Many thanks!

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