Pizza from scratch-

Camper6

Well-known Member
I made this for the first time. Worked out great.


Ingredients

Crust:
1-3/4 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast
OR Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130°F)*
3 tablespoons oil
1/2 to 1 cup pizza sauce
Other toppings as desired
1 to 2 cups (4 to 8 ounces or 125 to 250g) shredded mozzarella cheese

Instructions


Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using QuickRise Yeast, let dough rest at this point for 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.

Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Recipe Note: Use crust to make one thick crust 9-inch pizza. Increase baking time to 20 minutes.



Comments

Delicious
I have a 113 g jar of Fleischmann's Pizza Yeast. What's the measurements for the equivalent of 1 envelope Fleischmann's® Pizza Yeast?
Reply from Make Good: Hey there! Our Fleischmann’s Pizza Yeast envelopes come in packages of 8g each. If you were to measure it out of the jar, this is about 2 1/4 teaspoons. We hope this helps, but please do feel free to reach out with anymore questions you may have!
My pizza dough using the recipe provided is good. But I was hoping for more bubbling and air pockets throughout the pizza. What modifications would I make to get those changes?
Reply from Make Good: Hello there! To get this desired effect, use our Fleischmann's Quick Rise Yeast instead and let the dough rise for a good 10 minutes in a warm, out of draft area!
pizza.jpg
 

charry

Member
Location
UK
looks very yummy campy......thanks for sharing ...x
 

Catlady

Senior Member
Location
Southern AZ
Thanks for the recipe, will try. I've made two homemade pizzas so far but used Pillsbury store bought dough. I want to make my own dough to avoid the preservatives in the store dough.

The instructions for the Pillsbury dough said to pre-bake the dough for 8 minutes and then add the sauce and toppings and finish baking. Did your pizza come out okay without the pre-baking? Not mushy in the middle?
 
Last edited:

Kaila

Senior Member
It was too many years ago for me to remember the exact details, but this sounds like a very good recipe,
and extremely similar to what I used to do.

Never had any problem like PVC is wondering about. It was always fully cooked, and I didn't pre=bake it.

I wonder if one would get more of the air bubbles, if one kneaded it, numerous times, but that was not a goal of mine, so I didn't and it was good. I still do remember the outcome was delicious.(y)
Now, I want to try it again, thanks to all of you. :)
 

Camper6

Well-known Member
Original Poster
Thanks for the recipe, will try. I've made two homemade pizzas so far but used Pillsbury store bought dough. I want to make my own dough to avoid the preservatives in the store dough.

The instructions for the Pillsbury dough said to pre-bake the dough for 8 minutes and then add the sauce and toppings and finish baking. Did your pizza come out okay without the pre-baking? Not mushy in the middle?
Came out fine. But this is not a thin crust. Pre baking I imagine would be crispy. I reheated the slices in the toaster oven and that gave them a crispier crust. Plenty of room to experiment.
 

Camper6

Well-known Member
Original Poster
It was too many years ago for me to remember the exact details, but this sounds like a very good recipe,
and extremely similar to what I used to do.

Never had any problem like PVC is wondering about. It was always fully cooked, and I didn't pre=bake it.

I wonder if one would get more of the air bubbles, if one kneaded it, numerous times, but that was not a goal of mine, so I didn't and it was good. I still do remember the outcome was delicious.(y)
Now, I want to try it again, thanks to all of you. :)
It does say to let it rise if you want more air bubbles. If you knead too much it gets tough.
 

Kaila

Senior Member
It does say to let it rise if you want more air bubbles. If you knead too much it gets tough.
Thanks for repeating and clarifying that! That makes sense. Just to let it wait a little longer, so the yeast can rise it, before rushing as quickly to be topping and baking it, sounds good.
 

Kaila

Senior Member
But this is not a thin crust. Pre baking I imagine would be crispy. I reheated the slices in the toaster oven and that gave them a crispier crust.
I read these in backwards order, which is not the best idea. :rolleyes::sneaky:

This makes sense, too, of course. It had seemed to me that maybe my old recipe had actually been for a little less amounts than your present one, too.
 

terry123

Well-known Member
Location
Houston, Tx.
Way too much trouble for me. Love papa john's small veggie pizza. I wait until the Texans win, get pizza half price and freeze the left overs. They freeze so well and I have pizza any tine I want.
 

Catlady

Senior Member
Location
Southern AZ
Way too much trouble for me. Love papa john's small veggie pizza. I wait until the Texans win, get pizza half price and freeze the left overs. They freeze so well and I have pizza any tine I want.
I made pizza a week or so ago, cut into 3 portions, ate one and froze 2, and tomorrow night will have one of the frozen portions. Friday pizza night with a portion of homemade apple pie and a glass of red wine(y)🍕. Life is good, even on the OMAD diet!
 

Catlady

Senior Member
Location
Southern AZ
How do you reheat a frozen pizza? Microwaving turns them to mush.
I don't have a microwave (don't want one) and don't have a toaster oven, either. I just put the frozen pizza or whatever I want in the ref the night before and it's unfrozen by the night after. Then I just stick it in the oven directly on a dinner plate for 5-10 minutes at 350F.
 

terry123

Well-known Member
Location
Houston, Tx.
You don't reheat from frozen. Let it thaw over night in the fridge. Then reheat in microwave. My microwave has options that let you select temps, etc. I reheat it slowly and it tastes great. Never start from frozen. You will have a mess.
 

Camper6

Well-known Member
Original Poster
If you read the instructions on commercial frozen pizza it tells you to cook from frozen and microwave not recommended.
But if you make it yourself from scratch there are no leftovers because the toppings are yours and cooking is satisfying.

So folks what are some of your favorite toppings? Sometimes for me it's just cheese with a hot dip.
 

Aunt Bea

Well-known Member
Location
Near Mount Pilot
When I reheat leftover pizza I butter the bottom of each slice before putting it into a preheated cast iron frying pan with a lid over low heat until the crust is toasted and the toppings are warm.

This is a simple inexpensive pizza sauce that I mix up.

Pizza Sauce
1 6 oz. can tomato paste
¼ - ½ cup water
2 cloves minced garlic
1T dry Oregano
1T dry Basil
Mix well and spread the thick sauce on the dough with the back of a serving spoon. If you use fresh basil omit the dried from the sauce and add the fresh basil as a pizza topping. This makes enough for 2 sheet pizzas. The leftovers can be frozen in pizza size portions with good results.
 

Catlady

Senior Member
Location
Southern AZ
When I reheat leftover pizza I butter the bottom of each slice before putting it into a preheated cast iron frying pan with a lid over low heat until the crust is toasted and the toppings are warm.

This is a simple inexpensive pizza sauce that I mix up.
Do you make your own pizza? I've just recently started making my own, you CAN teach an old dog new tricks. LOL I'll try your cast iron pan method tonight rather than using my big oven to heat my pizza.
 
Last edited:

Catlady

Senior Member
Location
Southern AZ
So folks what are some of your favorite toppings? Sometimes for me it's just cheese with a hot dip.
I'm vegetarian. My favorite toppings are homemade marinara sauce, shredded mozzarella, very thin sliced green peppers and white onions and white mushrooms, sliced black olives, and shredded parmesan cheese all over and a few sprinkles of olive oil. I'd like to try marinated artichokes or pineapple or shredded spinach in the future.
 

Camper6

Well-known Member
Original Poster
I'm vegetarian. My favorite toppings are homemade marinara sauce, shredded mozzarella, very thin sliced green peppers and white onions and white mushrooms, sliced black olives, and shredded parmesan cheese all over and a few sprinkles of olive oil. I'd like to try marinated artichokes or pineapple or shredded spinach in the future.
The pineapple is one of my favorites. Thin sliced anything is the secret. You need a sharp knife. That's another story in itself.
Green peppers are good and the yellow peppers even better.
Today I am going to make the pizza dough again but I'm going to allow it to rise and I'm going to use it like bread. I top slices with peanut butter and marmalade.
 

Aunt Bea

Well-known Member
Location
Near Mount Pilot
Do you make your own pizza? I've just recently started making my own, you CAN teach an old dog new tricks. LOL I'll try your cast iron pan method tonight rather than using my big oven to heat my pizza.
I used to but these days I have to limit my carbs so I have an individual frozen pizza every now and then as a nod to my life before diabetes.

A well seasoned cast-iron frying pan is also a good pan to cook a homemade or frozen pizza. Lightly grease the pan, preheat the pan in the oven, sprinkle it with a little cornmeal and carefully slide the pizza onto the hot pan.

Good luck!
 

Camper6

Well-known Member
Original Poster
I made the dough again and I forgot the sugar. But it still worked. And I let it rise and it turned out nice and airy. I'm using it like bread but it's not crusty which I prefer. So if you are on low carb cut the sugar and you still get a nice dough. I think the sugar helps the rise so just be patient and wait. Never rush yeast rising dough. There's no set times.
 

Catlady

Senior Member
Location
Southern AZ
When I have a bread craving and have none available, I make this focaccia, takes less than one hour overall. I don't have a mixer, do it all by hand. I also don't like hot stuff, so don't use the cayenne. I also use garlic powder instead of garlic salt. I spread it thin in an oiled 17x11 cookie sheet. If you oil your hands the sticky dough is easier to handle. I also add the cheese to the dough rather than sprinkle on top.
 

terry123

Well-known Member
Location
Houston, Tx.
I never buy frozen pizza as they just don't taste right to me. Still prefer my Papa John's as they are just 3 blocks away and delivery is fast and pizza is hot and fresh tasting.
 


Top