Homemade pizza

I love homemade pizza.  It is perfect just about any night of the week.  Friday, however, is my favorite day to make it.  There is just something about a beer & pizza on a Friday night that signals it’s the weekend.


Homemade Pizza Dough


1 1/2 c. warm water, 110 degrees

4 tbsp. canola or light olive oil

2 tbsp. honey

2 tsp. instant dry active yeast

3- 4 c. whole wheat pastry flour

desired toppings: tomato sauce, tomatoes, basil, oregano, sausage, pepperoni, caramelized onions, garlic, ham, peppers, Parmesan cheese, mozzarella cheese, etc.

Method of Preparation

Whisk together lukewarm water and honey.  Sprinkle yeast over honey water and allow to sit until the yeast becomes active and bubbly (about 5-10 minutes).  Add in desired oil & stir.  With a wooden spoon, stir in 3 cups of whole wheat pastry flour.  Once the dough becomes too tough to stir, flip out onto counter and begin kneading the dough, adding in more flour as needed. Once the dough is no longer sticky to the touch, knead for about 5 minutes until smooth and elastic.   Let the dough rest, covered in a warm place for about 45 minutes until doubled in size.

Preheat your oven to 425 degrees.  Lightly oil a baking stone and sprinkle with cornmeal, if desired.  Set aside.  Once dough is finished rising, punch all of the air out of the dough and let rest for another 10-15 minutes.  Gently spread the dough out onto the prepared baking stone.

I like a very crispy crust.  Normally at this point I bake my pizza crust for about 10-15 minutes until lightly browned then add my toppings and continue to bake my pizza for an additional 5-10 minutes.  You may also add your toppings directly to your unbaked pizza dough and bake until hot and bubbly (15 minutes) if you desire a more chewy crust.


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