7 Oct

Inspired by a memory of my moms Friday Night Pizza tradition I decided to attempt a homemade pizza dough tonight. My toppings of choice: caramelized onions, impossibly thinly sliced tomatoes (let dry between sheets of paper towel of course), tomato sauce, mozzerella cheese (mine is a dairy free version), and lots of italian seasonings on the crust (red pepper flakes, garlic powder, olive oil, oregano…whatever else was in my spice cabinet). Below is my pizza crust recipe, from (I made half of this recipe for a single serving).

  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt


  1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

The key to success: roll this very thinly, for an extra tasty crispy crust. And use less sauce than you think, so it is not a soggy pizza but a light crispy treat!

I ate it before I could get a good picture, it was too exciting, so the only photo I have is a rather poor quality photo taken on my phone.



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