This has been my consistent pizza dough recipe for the last couple of years. I go back and forth with a couple of others but this is my go to recipe. Simple and Delicious!!
Neopolitan Pizza Dough
(this recipe makes 2 – 16 ounce pizza dough balls)
4 cups all purpose flour
1 1/2 cups plus 2 Tablespoons warm water (100-109 degrees)
2 1/2 teaspoons Kosher salt (Don’t have Kosher salt. Go to the Salt Conversion Chart and see what measurement you need for the salt you do have!)
1 packet or 2 1/4 teaspoons yeast
2 teaspoons olive oil
Cornmeal, for dusting (or you can use all purpose flour)
- Be sure to preheat oven to 475 degrees at least 30 minutes before baking pizza.
- Put all dry ingredients in food processor and pulse a couple of times. Put the lid on the processor. Start it up and pour liquid through top. The dough will form into a ball. Once the ball is formed it is mixed together. You can take the dough out of processor. (Generally, the food processor is the only appliance I use for pizza dough. On occasion, I will use my stand up mixer with the dough hook.)
- I pour a teaspoon or 2 of olive oil on my counter and knead the dough a few times. Then rub 1 teaspoon olive oil over the dough.
- Place the dough in a large bowl which is lightly oiled. Cover the bowl with plastic wrap. You can place the dough in fridge overnight (or 2-3 days) OR let it rise a couple of hours in a draft free area and make your pizza(s) the same day.
- All set to get that pizza in the oven?! Place parchment paper on pizza peel and lightly flour. Place dough on parchment paper and spread out into 12-14 inch circle. (I have a pizza peel because I make pizza ALL the time. It makes it easy to transfer dough in the oven. If you don’t have a peel you can use a flat baking sheet or flip one over and use the back side. Hope that makes sense!)
- Top with pizza sauce and cheese or whatever you desire.
- Place on pizza stone, pizza steel or baking sheet. Bake at 475 degrees for 10-12 minutes.
Did you know you can freeze pizza dough? Bake one dough today, freeze the other and make it when you feel like it. I wrap the dough ball tightly in plastic wrap and place in the freezer. You can take it out the night before and let it defrost in your fridge overnight.
Friday night Kent and I were chatting. He mentioned he would like me to try to make a NY Style Pizza. You know – the thin, floppy crust, cheese pizza. Well, I found a recipe and gave it a whirl today. It turned out very close to that style pizza. Kent, Eric and Rachel approved. We have lived in the midwest for 19 years. Originally from Central NY. We know what a NY Style pizza is about. However, Chicago is my kind of town!! My favorite style pizza is Chicago Deep Dish. (A bit more work to make but worth it.) I did enjoy this NY pizza but Chicago is my fav. Just sayin’!
New York Style Pizza
(Compliments Adam Ragusea, NY Times)
1 hour before baking; PREHEAT oven 475-500 degrees (I did 500 degrees)
(Makes four 12-inch pizzas)
For the dough:
2 1/4 teaspoon active dry yeast (1 packet)
1 teaspoon sugar
¼ cup warm water
2 cups warm water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus more as needed (I used 5 3/4 cups flour. I started with 5 cups and then added 1/4 cup at a time.)
- Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water.
- When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together.
- It should be only slightly sticky; if it’s very sticky, add additional flour.
- Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl.
- Age in the refrigerator for at least 24 hours or up to a week. (I made the morning of the day before and the next evening made the pizza)
1 28-ounce can whole San Marzano tomatoes
¼ cup olive oil
½ teaspoon sugar, or more to taste
1 teaspoon dried oregano
2 tablespoons tomato paste
- Remove tomatoes from their canning liquid and discard the liquid.
- Squish or blend the tomatoes until smooth. (I used an immersion blender and that worked great. I like my pizza sauce without lumps.)
- Add remaining ingredients and mix until smooth. Makes enough for four pizzas.
Cheese Topping for Pizza
6 ounces whole-milk, low-moisture mozzarella per pizza (note the cheese. NOT skim but whole milk)
1/4 cup Grated Parmesan
- Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. (I did 500 degrees.)
- Use convection setting, if available. (I did not use convection)
- After pre-heating, stretch pizza dough and place on a well-dusted peel. (I stretched on peel lined with parchment paper and a light dusting of all purpose flour. Worked perfect!)
- Top with sauce, parmesan, and then the mozzarella.
- Bake for 5-6 minutes.
- Rest on cooling rack before slicing.
This pizza is a favorite of Martin’s. He is home from NYC for the weekend and it was on the top of his requests. It was a hit with the group of family and friends we had over the other day. It’s been a while since I have made this one. Thought I would bring it to the front of my posts. It is also posted under Indiana for the 50 States, 50 Pizza challenge. The first time I made this pizza was New Years Eve 2012! (The Pizza Challenge was the reason I started my blog so many years ago!) I updated the recipe so hopefully it makes a bit more sense! Needless to say in 2019 this pizza is still a hit AND Simple and Delicious!!
Purple Pig Pizza
Small head purple cabbage, sliced thin (you will have leftover slaw)
Marzetti’s Cole Slaw Dressing (or make your own. That’s what I do! See below for recipe)
2 pound Pork Shoulder or Pork Butt roast (spare ribs work great too)
Barbecue Sauce (we use Sweet Baby Ray’s)
1 clove garlic, minced
1/4 cup olive oil
Shredded Cheese, 2-3 cups (I use a combination of mozzarella, cheddar, and Parmesan. I like to use more than one cheese on my pizzas. If you want you could just use mozzarella. Whatever you like, it’s your pizza!)
1. Season pork shoulder with salt, pepper and garlic powder on both sides. Add 1 Tablespoon olive oil to dutch oven over medium high heat. Brown both sides of roast.
2. After sides are browned, transfer the roast in the dutch oven with lid on to oven, preheated at 300 degrees. Bake for 2-3 hours. I baked a 2/12 pound pork shoulder the other day and removed after 2 hours.
3. When the roast is done, let it cool down and then shred it. After shredding the pork, add barbecue sauce to your taste. I generally use a 1/4-1/2 cup. You will have leftover pulled pork. Great for sandwiches. You can also freeze for your next pizza!!
While roast is baking you can prepare the slaw as follows;
4. Thinly slice the cabbage and add coleslaw dressing. Be careful when adding the dressing, a little goes a long way. (sometimes I add a bit of shredded carrot.)
2/3 cup mayonnaise
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1/2 teaspoon celery salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Mix all together. Taste to be sure salted to your liking.
5. Combine the olive oil and minced garlic.
6. Brush the pizza dough (this link takes you to my “go to” pizza dough) with the olive oil/garlic mixture.
7. Add cheese, top with pulled pork mixed with the barbecue sauce and last but not least the purple cabbage.
8. Bake at 500 degrees for 12-15 minutes.
Breakfast pizza is great for a crowd or a hungry few. You can prepare the dough, meats and shred your cheese the night before. Wake up and throw it together the next day. For this pizza I use my stainless steel skillet. You can do any combination of meats/veggies you want. We generally do sausage, bacon and Canadian bacon for the meat combo. Simple and DELISH!
4 pieces of bacon, cut in 1/2 inch pieces
4 pieces of Canadian bacon, cut in quarters (I use ham too, cut into 1/2 inch pieces)
3-4 ounces ground breakfast sausage (or 4 breakfast sausage links)
1 small onion, sliced thin
1 small green or red bell pepper, sliced thin (I like green bell pepper)
1-2 Tablespoons milk
1 Tablespoon butter, softened to brush over pizza dough
Mozzarella, Cheddar or Monterey Jack Cheese (1-2 cups depending on size of pizza. I tend to use cheddar with a light topping of mozzarella.)
1. Preheat oven to 475 degrees.
2. Fry bacon until done to your liking. Remove from non stick skillet and place on paper towel.
3. Wipe out skillet and fry sausage until done. Remove from non stick skillet and place on paper towel.
4. In small bowl whisk eggs with 2 Tablespoons milk. Set aside.
5. Spread pizza dough in greased stainless steel skillet (you could use a cast iron skillet or a 9×13 metal (not glass) pan too. It has to have some edging so the egg doesn’t drip off the top. I’ve done that, it makes a mess!)
6. Brush dough all over with softened or melted butter.
7. Top pizza dough with sausage, onion, pepper, bacon and Canadian bacon. Pour egg mixture over the meat and add cheese of your choice.
8. Bake 30-40 minutes or until bottom crust is golden brown. (I check every 10 minutes) Be sure to check the bottom of pizza and see that it is lightly browned. (Since we have to use a skillet for baking, the bottom may not brown as much as you would like. Kent likes the way it comes out as lightly browned. I like the bottom a bit more crisp. I take my piece (or two) and put it on a flat pizza pan and place back in the oven for 5 more minutes. That way I get my crispy bottom crust.)
That is it. You will really enjoy this pizza. Simple and delicious!
I saw this recipe in “allrecipes Magazine”. Yes, they not only have their website but they have a nice magazine. Kent and I enjoy breakfast pizza but have never tried left over pizza in a casserole. Most every Friday we have pizza. This Friday we did a cheese pizza and a 3 meat pizza. The meat pizza this week had sausage, bacon and Canadian bacon. Ready for a nice “Simple and Delicious” casserole? Here it is:
Left Over Pizza Breakfast Casserole
(compliments of allrecipes.com)
3 slices leftover sausage pizza, cut into 3/4 inch squares (or 3 cups) Whatever pizza you have left over is perfect!
1 cup shredded mozzarella cheese
4 eggs, beaten
1 cup milk
1/3 cup chopped onion
3 Tablespoons butter, melted
1 clove garlic, minced (optional) I say add it in!
1 teaspoon dried oregano
1/2 teaspoon salt and 1/4 teaspoon pepper (I use kosher salt. If you use table salt use 1/4 teaspoon. OR; don’t add at all. This was not part of recipe.)
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper or to taste (I lightly sprinkled on top)
Pepperoni slices or any other meat if you desire. I did not add any more, we had plenty this week! However, Canadian Bacon or some fried bacon would be yummy.
- Preheat oven to 350 degrees. Coat a 2 quart baking dish with cooking spray. (I used my 8 inch square pyrex dish.)
- Arrange pizza squares in prepared baking dish and top with mozzarella.
- Whisk together eggs, milk, onion, melted butter, garlic and oregano in a large bowl; pour over pizza. Sprinkle with Parmesan and crushed red pepper then cover with foil.
- Bake 30 minutes. Remove foil and top with pepperoni or other meat if using.
- Continue baking, uncovered, until eggs are set and Parmesan is melted, about 20 minutes.
With everyone worrying about calories in my world I am going to start posting calories if noted in recipe. Per 1 cup serving: 446 calories. Have a piece or 1/2 a piece, it is worth it!
Got a call from Martin in NYC today. He was attempting to make pizza dough. He made me realize I needed to update the instructions on this recipe. YIKES!
Needless to say, I make pizza almost every Friday. I have a couple of ‘go to’ recipes for pizza dough. Any pizza dough I make I throw into a food processor. It is quick and painless. It is a great recipe for 1 pizza. You could split in half for 2 personal size pizzas. Here it is;
Go To Pizza Dough 2019
- 2 1/2 cups (300 grams) unbleached all-purpose flour
- 1 teaspoon granulated sugar
- 1 packet (or 2 1/4 teaspoons) active dry yeast
- 1 teaspoon kosher salt (or 3/4 teaspoon table or sea salt)
- 7 ounces warm water (105 degrees F – 115 degrees F)
- 1 tablespoon extra virgin olive oil (extra for the counter when you take out of bowl)
- 1-2 tablespoons cornmeal or semolina, for the pizza peel (if you don’t have, use flour)
- Be sure to preheat oven to 475 degrees 30 minutes before baking pizza.
- Place dry ingredients in bowl of food processor or stand up mixer or mixing bowl if doing by hand. Pulse or mix the dry ingredients together. If using stand up mixer you can use the dough hook or the beater.
- Add water and oil slowly through the food processor tube or into the mixer bowl. Mix until a ball is formed. If doing by hand mix the ingredients together and place the dough on a floured counter. Knead the dough into a ball.
- Place some oil (1 Tablespoon) on counter and place the dough on counter. Roll in the oil and form into a small ball.
- Place dough in 2 quart bowl sprayed with oil. Cover with plastic wrap.
- At this point you can put in your refrigerator overnight and take out 2-3 hours before you plan on using it. (You can put in a large bowl and cover with plastic wrap or place in a gallon storage bag. Be sure to spray with oil before placing dough in he bowl or bag.)
- Or, put in draft free area, let rise 2 hours and use that day.
- When I am ready to make the pizza I place parchment paper on a pizza peel. I sprinkle a tablespoon of flour on the parchment paper. I place the risen dough on the parchment paper and use my hands to spread into a 12-14 inch circle. You may have to sprinkle a tablespoon of flour on top of the dough to spread out. After you spread out the dough you can add your toppings and cheese. Then place in the preheated oven on your pizza pan. I use a pizza stone. If you don’t have a pizza peel still use the parchment paper. That way you can slide the pizza onto your pizza pan. Parchment paper is way worth the purchase if you are going to make pizzas. I use it for more then pizza but that’s for another day!
Bake your pizza 10-15 minutes until bottom lightly browned and cheese is golden.
Simple and Delicious! Enjoy!!
Lily and Paige enjoy a restaurant in town called Rustique Pizzeria and Lounge. Believe it or not, I have never been there. Paige enjoyed the Veggie Lover’s Pizza. She requested this for New Years Eve but with the bad weather we ended up making it Friday. Paige, Rachel and I really enjoyed this pizza.
Veggie Pesto Pizza
(PREHEAT OVEN 475 degrees)
Pizza Dough (you can make or buy at your local grocery store)
Pesto (you can do the above)
Artichoke Hearts (I bought a jar)
Mushrooms (I bought a jar of these too. My family likes them out of a jar. I don’t like them fresh or in a jar but they were good on this pizza!)
Spinach (I bought fresh)
Roasted Red Peppers (I bought a jar of these too! You can roast your own if you like.)
Onions (you can use red, white, yellow or a shallot. I used a shallot.)
Parmesan Cheese (if you like)
- Spread pesto over the pizza dough.
- Add the rest of the ingredients as you wish and top with cheese. I did not measure any of the ingredients. I think you got this!!
- Bake at 475 degrees for 10-15 minutes.
The Friday Motley “Crew” begging!
Eric suggested this pizza. He heard about it on one of his podcasts. I am glad he remembered it, that is for sure. I checked online to investigate 🙂 and the recipe I decided to follow was from #SeriousEats. The secret ingredient; Wisconsin Brick Cheese (NOT the aged one). It is simple and very DELISH!
Detroit Style Pan Pizza
300g Bread Flour (about 2 generous cups)
5g instant yeast (or about 1 teaspoon. I used a heaping teaspoon)
9g salt (1 1/2 teaspoons of table salt or 1 Tablespoon Kosher. I used Kosher)
220g water (about 1 cup minus 1 1/2 teaspoons)
Extra-virgin olive oil, as needed
I make my dough in a food processor. You can use a stand up mixer or your muscles. Whatever works for you!
- Combine flour, yeast, and salt in bowl of food processor and pulse to combine.
- Turn on processor and add water until the dough forms a ball that rides around the bowl of the processor.
- Transfer dough to a greased bowl, form into tight ball and cover with plastic wrap.
- Set aside in a warm place until doubled in volume. About 2 hours.
2 Tablespoons olive oil
2-3 garlic cloves
2 teaspoons dried oregano
Dash red pepper flakes
28 ounce can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon sugar
Kosher salt to taste (I used 1/2 teaspoon)
- Adjust oven rack to lowest position and preheat to 550 degrees or as close to it as your oven gets.
- Heat 2 Tablespoons olive oil in a medium sauce pan over medium heat until shimmering.
- Add minced garlic, oregano and pepper flakes and cook, stirring until fragrant. 30 seconds works.
- Add crushed tomatoes, garlic powder, onion powder and sugar.
- Bring to a simmer and cook until reduced to about 3 cups. Takes about 30 minutes. Add salt to taste.
- If I am lazy I just mix the pizza sauce ingredients in a bowl and set aside. It is a very delicious pizza sauce cooked or not. If you don’t cook on the stove you do not need the olive oil or both the minced garlic or garlic powder. I will usually use the garlic powder over minced garlic with the uncooked method.
- You will need a 13×9 inch cake pan, 2 Tablespoons olive oil and 12 ounces Wisconsin Brick Cheese cut into 1/2 inch cubes. If you want to add pepperoni you can. I only made the cheese pizza this time. Next time Boars Head pepperoni. (I bought it this weekend!)
- Put 2 Tablespoons olive oil in 13×9 inch cake pan and spread oil in pan. (I used my aluminum pan. I would not use a glass pan.)
- Transfer dough to pan and turn to coat in oil. Press down on dough and spread it toward the edges. It will not go all the way to the edges this time and that is fine. Spread it as much as you can without tearing, cover tightly with plastic and set aside for 30 minutes to rest.
- 30 minutes have passed!! Press down on the dough with your fingertips to remove any large bubbles, pushing toward edge. (For me 30 minutes was enough of a rest. If it doesn’t go to the edges you can let it rest a little longer.)
- Lay half of pepperoni (if using) evenly over face of dough. (As I mentioned, I did not use pepperoni.)
- Top with cheese cubes, spreading it evenly all the way to the very edges of the pan. The photo below is how you want it to look. (If using pepperoni, lay rest of pepperoni down)
- Spoon sauce over surface in 3 even rows, lengthwise. (You will only use half of the sauce. You can make another pizza or freeze for the next time.)
- Transfer to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown, 15-20 minutes.
- When you take out of oven, run a thin metal spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide onto cutting board.
- Cut pizza and serve.
You will love it! Guaranteed. ENJOY!!
Eric wanted a Margherita Pizza and Lily wanted a Ham Pizza this week. I miss making different pizzas on Fridays. Lately we have been making the typical cheese and sausage pizzas on Fridays. I didn’t think the Margherita Pizza was much different from a cheese pizza but it definitely was. What a simple and delicious change from our usual Friday night pizzas. I checked out all the different pizzas I have done throughout the years on my blog this morning. I think I need to take an idea from my blog each week. Unbelievable how many different pizzas I have done through the years.
Here is the recipe to the one I made last night;
- 2 1/2 cups (300 grams) unbleached all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 1 teaspoon kosher salt
- 7 ounces warm water (105 degrees F – 115 degrees F)
- 1 tablespoon extra virgin olive oil
- 1-2 tablespoons cornmeal or semolina, for the pizza peel
If you don’t want to make your own dough you can buy it at the store. I make my own dough each Thursday evening. I put all the ingredients in my food processor and mix until a ball forms. Food processors are the best invention, ever!
- Place above ingredients in food processor (or stand up mixer or bowl and mix by hand.). Mix until ball forms or knead into a ball.
- Put teaspoon of olive oil on counter. Place dough on counter and form into ball. Spray plastic bag or bowl with cooking spray. Place ball of dough in bag and place in fridge. If you are planning on making that day place in bowl sprayed with cooking oil, cover and let rise 2 hours. Be sure to place bowl in warm place. If you decide to put in fridge take out a 2-3 hours before you want to use it.
Ingredients for Pizza Topping
- 1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
- 2-3 fresh garlic cloves, minced with a garlic press
- 1 teaspoon extra virgin olive oil, plus more for drizzling
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/4 cup grated parmigiano-reggiano cheese, plus more for serving (I use my microplane)
- 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (fresh mozzarella NOT packed in water)
- 5 – 6 large fresh basil leaves, (I chopped the leaves, you can break up by hand too.) Plus more for garnish
- Crushed dried red pepper flakes (optional)
- Preheat oven to 550 degrees or as high as your oven can go. Some can’t go that high. Be sure your pizza stone is in the oven getting nice and hot.
- Mix together the crushed tomatoes, minced garlic, olive oil, salt and pepper.
- I use a pizza peel. I place a piece of parchment paper on the peel and spread some semolina flour or corn meal on it. You can use all purpose flour too. If you don’t have a pizza peel, improvise. You could use a larger flat cookie sheet or back of cookie sheet. Advice – buy parchment paper. It is a life saver!
- Drizzle olive oil on the dough. Brush olive oil all over the pizza dough.
- Spread tomato sauce over dough. (I used about 3/4 of a cup.)
- Place the mozzarella cheese on pizza.
- Add the shredded basil.
- Bake 8-10 minutes. Longer, if baking at a lower temperature.
- Take out of oven. You could add more basil, parmesan cheese or crushed red pepper to your delicious piece of pizza if you like.
I am a fan of anything spicy, salty and drizzled with balsamic vinegar. Those combinations would be Pizza Verdure. Verdure means greenness of growing vegetation. So, as you must be aware there is no meat on this pizza. I am okay with that. Here is my version of this Simple and Delicious Pizza!
2 – tomatoes, sliced thin (I used vine ripened. You could use whatever you want)
2 servings or 10 Black Olives, sliced
2 servings or 10 green olives, sliced
4-5 Pepperoncini, sliced
1 Tablespoon capers
3 tablespoons olive oil
1 clove garlic, minced
1 Tablespoon rosemary, chopped (I used fresh, you could use dried)
1-2 Teaspoons dried oregano a
Provolone Cheese, 3-4 slices – sliced into 1 inch strips
Grated Parmesan cheese, 1 cup
Preheat oven to 475 degrees, baking time; 12-15 minutes. (I check the pizza at the halfway point and turn the pizza stone from front to back.) Also, my stone is in the oven while it is preheating. When I prepare my pizza I use a peel, top with parchment paper, put some flour on parchment paper and using my hands push the dough into a 12 to 14 inch circle (or not so much a circle). Put on the toppings and then slide that pizza onto the stone. When you use parchment paper the pizza slides right onto the stone. 🙂
For the Pizza Verdure; Mix olive oil and clove of garlic together. Use as your base on the pizza. I use a pastry brush to spread over dough. Layer the tomatoes, pepperoncini, olives, capers and provolone. On top of the provolone spread grated Parmesan cheese, rosemary, oregano and drizzle with balsamic vinegar.
All I can say is AWESOME! Oh, so simple and delicious!!