Homemade Pizza

     Photo by: Tara Conklin




8 2/3 C. bread flour

3 1/2 C. warm water

1 1/4 tsp instant yeast

4 tsp salt

3 Tbs cornmeal

2 Tbs seasoned oil (see recipe below)



1. Mix flour, water, yeast, salt and cornmeal in large mixing bowl and mix on low speed until incorporated.

2. Increase mixing speed to medium and mix an addition 2 or 3 minutes slowly adding the oil in four increments. 

3. Coat a bowl lightly with oil or cooking spray and scrap dough into bowl. Cover bowl and put in warm place for about one hour. 

4. After first hour remove dough and kneed for 30 seconds or stretch and fold.

5. Put dough back into proofing bowl for another 45 minutes. 

6. Turn the dough out onto a lightly floured surface and divide evenly. The size will depend on your preference for us. For individual pizzas cut into 9 ounce section. 

7. Roll each section into a ball and set refrigerator for 4-6 hours. Or wrap each in oiled plastic wrap and freeze for future use. To thaw let rest on counter for a couple of hours or in refrigerator over night. 

8. To roll and bake: heat over to 500 degrees - these babies need to cook on some serious high heat. Roll dough flat to about 3/8 inch thick for thin crust. Don't try to force the dough. Give it a good roll and then let it sit for a few minutes to roll again. Allowing it to rests lets the dough relax and more pliable with each rest.

9. Transfer dough discs to cookie sheet lined with parchment paper or cooking peal dusted with additional cornmeal. 

10. Using left over seasoned oil, lightly brush just the edges of the pizza trying to avoid dripping on pan. 

11. Top with your favorite seasoning and cook for about 12 minutes.




 2 14 oz cans of organic tomato sauce

1 14 oz can petite diced tomatoes

1 small onion minced - really small

2 cloves garlic minced - even smaller

2 Tbs basil and oregano or Italian seasoning

1 tsp salt

1 tsp pepper


Combine all ingredients and let sit in fridge for several hours before use ( you can use it right away but letting it sit gives the ingredients a chance to mix and meld. 

Store in air tight container in fridge or freeze. 

Some freezing options. Measure out enough for pizza size of choice (or several so you have your choice) and place in ice cube trays or small muffin pans (perfect for personal pizza) and freeze. Once completely set, remove and store in freezer bags until ready to use. 

I like to keep a bin in my fridge for my pizza dough and sauces so they are both readily available when the craving starts. 



1/2 - 3/4 C. olive oil

1 tsp dried basil or italian seasoning

1/2 tsp garlic powder

1/4 tsp salt


Combine all ingredients and store in airtight container or oil dispense. I keep this stuff on hand for pizza, pasta dishes you name it. 

Feel free to play with the ingredients. I grow tons of fresh herbs and like to add these as well for a richer flavor.