I started making homemade pizza 20 years ago when we lived in Germany. The pizza in town was fine, don’t get me wrong, but it wasn’t American (sometimes you want things that taste like home!). And this was cheaper than going out to eat. I use a recipe that was printed on a Fleishmann’s Yeast envelope, Master Pizza Dough Recipe.
I get 2 14 inch crusts out of the recipe. I skip the cornmeal step – a little messy, and I don’t find it necessary. I also don’t oil the pans (I have non-stick pizza pans). I pre-bake the crusts for about 5 minutes at 450 degrees F.
When we moved back to the States, I found Don Pepino pizza sauce in our local grocery store, and that is all I use now. The 15 ounce can is plenty for 2 pizzas.
(photo credit – www.donpepino.com)
I usually use about 3 1/2 cups of cheese between the 2 pizzas. As you can see, I added Italian sausage (about 1/2 pound, cooked, mild) the night I took the photo. From starting the dough to putting the pizza on the table takes me an hour. I find it is time well spent!