While take-out and frozen pizza certainly come in handy from time to time, making pizza at home can be a lot of fun!  The options for customization to meet everyone’s liking are seemingly endless (pepperoni, anchovies, pineapple, oh my!).  Note: I would never choose a pizza with this combination of toppings; it was simply for illustration.  I do know from personal experience that Becker Farms spicy and Italian sausage are both great choices. Whatever you choose, you (pretty much) can’t go wrong!

Crust (makes 2 large crusts)

  • 5 c flour
  • 5 1/2 tsp active dry yeast
  • 2 TBSP sugar
  • 2 tsp salt
  • 2 c water (~100-110F)


  1. In a large bowl mix all of the dry ingredients together, then add the warm water.  Mix until the dough is smooth, being sure to not add additional water (note: this step can be done easily in a Kitchen Aid mixer, using the hook attachment)
  2. Cover and let the dough rise for around 1 hour.
  3. Punch it down and knead it 10 times.  Allow the dough to rise a second time, punch it down, and then it is ready to use.  (note: after the first round of rising, you can wrap and freeze part of the dough for later use; simply spray plastic wrap with cooking spray, place the dough onto the plastic wrap and wrap tightly.  I then place the wrapped dough inside a freezer Ziplock-style bag.  When planning to use this dough, bring it out of the freezer to thaw, which can count as the second rising time).
  4. Roll out dough and top with with your favorite sauce and toppings.  A sprinkle of dried oregano or basil offers a flavorful finishing touch!
  5. Bake on a cookie sheet or stone in a pre-heated oven at 500F for 10-14 minutes, or until desired doneness is reached.  (note: I like to lightly cover the stone with cornmeal before placing the dough on top).
Homemade Pizza
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