Homemade Pizza, Success!

Last night we decided to make pizza, from scratch.

Having made homeamde pizza many times before and even after downsizing good dough recipes I've collected from many different restaurants over the years, I've never been able to really perfect that nice jumbo slice of pizza, like the ones on pizza corner. Same goes for the sauce. I was pretty much convinced most of these recipes only worked when made in large quantities. I assumed I had lost this battle, until last night.

First of all, you need a pizza stone. I 'm sure it was a large contributing factor in last night's events. I gives that nice pizza bottom you get from a pizza place. I received one for Christmas with the intentions of making Naan bread from one of Gordon Ramsay's cook books. Tonight it was going to be broken in with two pizzas, a peperoni & salami pizza and a donair pizza.


So Gary went off looking for a good dough recipe and I searched for a good pizza sauce  We hit up Brothers Deli on Agricola for some peperoni and salami, grabbed some mozzarella as well.

Friends of ours came over and it was time to make some pizza! 


Since I was the one with previous pizza making experience, I was designated the pizza maker. It came back to me pretty quick, I even got the guts to spin some dough...I'm such a show off...tee hee.


Although, we didn't completely think the first pizza through. We had to jimmy it on to a piece of cardboard in order to slide it onto the stone in the oven, it did however, come out looking amazing! Once the first pizza was sin the oven, I started on the second pizza right away. 


Finally, it was time to eat! The pizza was amazing! I had accomplished mastering the big slice at home!!! I only wish I had taken a picture. Not to worry, we will be making more soon enough, something that good has to be eaten monthly!


I have to give credit where credit is most definitely due. To the sauce recipe and to the dough recipe. Just remember, along with a pizza stone, this makes one mean ass pizza! Top it with whatever you like.


Pizza Dough - Gary made one modification. It calls for olive oil, it says it's optional and I would recommend using it. We actually used a flavored olive oil that had some Italian seasoning in it. Called Tuscan Herb. It came from Liquid Gold, an olive oil store at the Hydrastone market. I would recommend a visit to Liquid gold if you've never been before. Wonderful variety of flavored olive oils and balsamic vinegars. The staff are very knowledgeable and friendly, A nice to place to shop!


Pizza Sauce - I had only glanced at the ingredients and never really noticed the amount of time suggested in cooking this recipe. Despite letting it cook only a few minutes before spreading it over the dough, it turned out very nice. The fennel seed really makes the sauce. I would suggest if you don't have enough time to cook down the onion and celery, to mince it finely.

Now go get your hands dirty and make some pizza folks!


Happy Eating!