A Homemade Pizza Recipe

Pizza is a staple around these joints.  I’m always looking for new pizza dough recipes and ways to make my pizza taste like the take out variety.  Or better yet, like the stuff you pay primo prices for in the restaurants.

Ah…….the sweet taste of success.  Yup.  I’ve found the dough recipe of dough recipes.  And I’m going to share it with you.   (Original Recipe by Lauren’s Latest)

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}


In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.


The reason you only add half of the flour is because how much flour you add depends on how humid your home is.  Yup.  I kid you not.

The more you make this dough the more experienced you’ll get with it’s proper ‘feel.’ You’ll know if it needs the entire amount the recipe calls for.  It’ll most likely change depending on the seasons.


This is my pizza dough with about half the flour added.  Notice how it is still sticking to the side of the mixing bowl.


Half a cup of flour more, the sides of the bowls are cleaner, but the dough is too sticky to work with still.


 Another half a cup and the dough is perfect!  Clean bowl and dough that is soft and tacky without sticking to your fingers.

Part of the magic of this dough is letting it knead for SIX MINUTES.  I think that is what I’ve been missing.  Letting my dough knead long enough.   I’d let it go for a few minutes, but I never thought to let it go for a full 6 minutes.


Next you will want to place your dough into a lightly oiled bowl, cover it with a thin, wet kitchen towel and put it some place warm until it grows to double it’s size about 1-2 hours.   I like to put mine on the top of my stove and then turn the oven on low.

When your dough has doubled in size preheat your oven to 500 degrees.   If you have a pizza stone, make sure to put it in the oven while it’s preheating.

I don’t have a pizza stone.  So I do what I do when I make homemade pitas.…..I use an upside down jelly roll pan in the oven.   (WHAT?  Are you still buying the pitas from the grocery store?   You won’t after you try my recipe.)

Next it’s time to roll your dough out.  I roll out my dough on my counter.  Then I lift it up and place it on a piece of parchment paper.  I add my toppings, and then transfer the pizza still on the parchment paper, directly onto my hot upside down jellyroll pan in my 500 degree oven.

I let my pizza cook for 9 minutes.  My poor oven has seen better days and cooks pretty hot.  You may need to leave yours in for a minute or two longer.

The results?  Ah-ma-zing.  Truly.  Totally.  A new family favorite.

Okay.  Before I put the next pizzas in I lowered the oven rack a notch.  The cheese thanked me.

This pizza?  Totally beats the socks off of delivery.  And without the price tag. 


PS:  Lauren shows how to take this recipe and make THE most amazing cheesy bread sticks.  You’ll be in cheesy bread heaven.


  1. maria cordner Nov 22, 11
  2. Michelle Jul 10, 13
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