Homemade Pizza & Movie Night
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February is such a cold, dismal month, the weather is cold and the evenings long. But, it’s the perfect month for dreaming, making plans for spring, reading and movie night. And for our family, movie night wouldn’t be complete without my mother’s homemade pizza. She’s a fantastic cook, and she can whip out two pizzas in less than the time that it takes to order and pick up pizza.
Pizza is amazingly versatile, and once you have made the dough, it’s ready to be topped with almost anything. Mom has made it with white Alfredo sauce, red sauce, pesto, and topped it with everything from sautéed sausage, sautéed hamburger, shredded chicken meat, shredded pork meat, Canadian bacon and of course, pepperoni slices.
Homemade Pizza Recipe
Ingredients
- 1 Pkg. Yeast or 1 Tbs.
- 1 C. Warm Water 105-110 degrees
- 1/2 Tsp. Salt
- 2 Tsp. Olive Oil
- 2 1/2 – 3 1/2 C. Flour
Instructions
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(Preheat Oven to 450 degrees)
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In a medium-sized bowl dissolve yeast in warm water.
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Let sit for 3-4 minutes.
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Add Salt, Olive Oil, and Flour.
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Knead until smooth and combined. I use a Kitchen Aid Mixer with the dough hook, and it only takes a few minutes. You can now let it rise until double or NOT (we usually just roll it out as soon as we need it, right into the pan and it turns out wonderful)
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Using Olive Oil, drizzle a baking sheet (rectangular or circle) with oil and roll/spread the dough onto the sheet to a uniform thickness.
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Now heap it with meat, vegetables, and sauce of your choice, throw some grated cheese on, and it is ready to bake!
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Bake at 450 degrees for 13-15 minutes or until edges become golden and crispy.
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(This makes one sheet pan of pizza)
Homemade Pizza Topping Ideas
Sauces
Tomato Sauce, Barbeque Sauce, Ranch dressing, Alfredo Sauce, Pesto
Meats
sautéed sausage, sautéed hamburger, shredded chicken meat,
shredded pork meat, Canadian bacon and pepperoni slices.
Vegetables/Fruits
Chopped Pineapple, Black Olives, Kalamata Olives, Roasted Asparagus,
Mushrooms, Spinach, Tomatoes, Artichokes, sautéed Bell Peppers,
And whatever your heart desires!
Cheese
Cheddar, Mozzarella, Monterrey Jack, Pepper Jack, Feta, Blue Cheese, Parmesan,
There are many amazing toppings, and this only covers a fraction of the delicious combinations that one can come up with, and I hope you do! Use this as a basic guideline and create.
While it bakes, get the projector set up, cozy blankets out, and the kettle on for some herbal tea. And let the movie night with homemade pizza begin!
I hope you take the time to slow down and enjoy this time of year. Spring will come, and it will be busy and wonderful. But for now, make the most of this time. Do cozy things, stay warm and plan your coming spring/summer adventures! Check out some of our summer adventures A picnic in the country with our Bell Tent.
Be Adventuresome!
-Jo
On UTube you make this with GF flour. I’m guessing its a one to one. My question is about your source for bulk GF flour. Im a beginner and any help will be appreciated. BTW love all you do and thanks for sharing.
Yes, I do use a 1:1 and I buy mine in bulk 25lbs usually from Azure or Amazon. I like Bob’s Red Mill 1:1
I have only just found you. Your wonderful attitude to life and delivery of your recipes is excellent.At 70 I have finally taken on board aproper balance of work and relaxation is good for me. My husband wants me to make the Breakfast Burritos and the Marinated Chicken this week. Here in England it looks like this week will be our Summer so one BBQ coming up.xx
Soooooo, I had recently given a review of the pizza crust and only gave it a 1 star because it was yeasty smelling and tasting. Come to find out it was my yeast. So I wanted to come back and let others know that after getting new yeast the recipe turned out great!!!!!! I have always used my bread maker to make my dough since doing it by hand was very intimidating but want to try to do things by hand more and more because it isn’t hard at all and not that time consuming as I once thought.
I am glad to hear that 🙂
Do you have a recipe for a good gluten free pizza dough?
Or have you tried it with gluten free flour?
I use the same recipe and use Bob’s Redmill 1:1 ratio. I haven’t played around with many GF pizza recipes.