Mike's Homemade Pizza

SUBMITTED BY: MJUCHT PHOTO BY: etakily

"A great recipe for homemade pizza dough and sauce. The sauce is especially good. Top with whatever you like."

RECIPE RATING:

Read Reviews (65)

Review/Rate This Recipe

PREP TIME	1 Hr 10 Min
COOK TIME	20 Min
READY IN	1 Hr 30 Min
Original recipe yield 2 (12 inch) pizzas

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

DOUGH:
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons shortening
SAUCE:
1 tablespoon vegetable oil
1/2 cup chopped onion
1 (6 ounce) can tomato paste
6 fluid ounces water
1/2 teaspoon white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon crushed red pepper flakes

What to Drink?
	Barbera

DIRECTIONS

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.

ADVERTISE WITH US

REVIEWS

Reviewed on aug. 17, 2006 by jwallacemiller

I've made this several times, and we really like it. However, I like it much better as a... MORE

Reviewed on oct. 17, 2006 by I'm nuts too...

I love homemeade pizzas not only because I am able to prepare them myself, but because I know... MORE

Reviewed on nov. 11, 2003 by Robin

I used a different crust recipe but this pizza sauce is SENSATIONAL!!!! I always use the Ragu... MORE

Reviewed on aug. 1, 2008 by ~TxCin~ILove2Ck

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

~TxCin~ILove2Ck
aug. 1, 2008

UPDATE: I've made this sauce several times, very good. The sauce is really tomatoey and reminds me of an italian spaghetti/pasta sauce, in fact it would be a great dipping sauce with bread sticks. Crust I fiddled around with, it's easier to use another favorite one rather than try to keep tweaking this one. The sauce is worth keeping, dough is okay, it does have great crispy crackery texture and all. ORIGINAL REVIEW: This was fantastic. I got two 14 inch thin crust pizzas from this. The crust was very thin, light, and delicate, nicely crispy too. Like a cracker when I baked this on a perforated sheet on lowest oven rack. Dough was really stiff and seemed dry but I followed directions and it turned out great. Not a lot of flavor, but then does crust need a lot when it is a base? The sauce was really decent too. I made two pizzas and still froze some for another. This had some different ingredients than I am used to using for pizza sauce like the comino and chili powder. I didn't change a thing and really don't need too. Even though the crust could use some flavor, the texture is outstanding so it makes up for it. We all liked this and I will make it again. Thanks Mike, this was great!

Was this review helpful? [ YES ]
5 users found this review helpful

UPDATE: I've made this sauce several times, very good. The sauce is really tomatoey and... MORE