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Homemade pizza recipes?

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I have been making Father Dominic's pizza crust recipe for years after trying many others I didn't care for. (Father Dominic had a PBS series Baking Bread with Father Dom some time in the last 10 years or so.)


I found a link to the recipe along with some comments about it.

It realy isn't complicated, it's just a basic yeast dough, but you need ot give it time to raise twice. It's the cornmeal in it that gives it a very unique taste adn texture. We love it here.


I have made it round and I have made it in Jelly roll pans..doesn't matter.

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This recipe will make 1 pizza - I double it, triple if we have company.


1 c. warm water

1 tbsp. active dry yeast

Let sit for 5 minutes, then add

2 1/2 c. flour

2 tbsp. olive oil (or vegetable)

1 tsp. sugar

1 tsp. salt

Mix, then knead for a couple of minutes. Let it rest while you prepare everything else, then roll out and place on back side of greased cookie sheet or what-have-you.



1 5.5-oz. can tomato paste and one can water (could use a can of tomato sauce)

1 tsp. sugar

1 tsp. salt

1/2 tsp. each basil and oregano

1/4 tsp. thyme

1 clove garlic, chopped very fine or crushed

Mix all ingredients in saucepan and cook over low heat until bubbly. Let it simmer until you're ready to use it. This covers two pizzas with a thin amount of sauce, double if necessary.


Once your dough, sauce, toppings and grated cheese are put together, bake at 375 for 15-20 minutes.

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I made a pizza last week with the following toppings: Alfredo sauce, Swiss cheese, onions, tomato, and bacon (precooked the onions and bacon)


We have also done pizzas topped with pesto, Italian sausage, broccoli, and a combo of mozzarella and fresh Parmesan.


I love to play with pizza. I think I'm going to make a dessert pizza here in the next couple of weeks...

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There are 2 things that we do that we love:


1. I make the crust recipe and then we make individual calzones with it by filling it with our favorite stuff and sealing it up. I drizzle olive oil and parmesan cheese over the top before baking.


2. BBQ Chicken pizza:


I use leftover chicken or I boil up a couple of large boneless-skinless breasts. I then cut it up or shred it and cook it in a pan with olive oil, salt, and pepper.


On the crust I spread BBQ sauce and then layer with red onion, chicken, mushrooms (optional), black olives, cheddar cheese, and chopped green onions. After it's done baking I top it with fresh chopped lettuce and tomato with a little cilantro.



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Best crust I've ever used is from the Bread Baker's Apprentice book. I found the recipe online here. Then bought the book. It's awesome!


It makes 6 pizzas though, and you do it ahead of time. I always have pizza dough in the fridge or freezer. We usually do pizza on a weekend night.


Fave toppings here are:

the garden pizza - basic pizza sauce, thinly sliced tomato, green pepper, onion, mushrooms with not too much mozzarella, but plenty of real fresh parmesan.


bbq chicken pizza - bbq sauce instead of pizza sauce, leftover roast chicken, little bit of jack cheese


pepperoni, bacon and black olives is another well liked combo.

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So I am seeing in a couple of these recipes, that you only let it rise 10 minutes?? Is that right?


What is the purpose of the yeast, then? I didn't think yeast could act that quickly. Does it just add a yeasty taste?


I have a recipe I like but it needs about 1.5 hours all told for the dough, so if these quicker ones are good...

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