"A great recipe for homemade pizza dough and sauce. The sauce is especially good. Top with whatever you like." — MJUCHT
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1 (.25 ounce) envelope
active dry yeast
1 (6 ounce) can
6 fluid ounces
ground black pepper
crushed red pepper flakes
I've made this several times, and we really like it. However, I like it much better as a thicker crust - I don't think it works well as a thin crust. Don't split the dough into two lumps, just spread the whole thing over the pizza pan. I didn't change the cooking time, and it was great.
I always make a recipe the way it is supposed to be made the first time, I wish I had made one 14" instead of 2-12" pizza's, the dough just lacks flavor but the texture is quite nice. The sauce was good but we felt the Cumin threw it off. I don't think I'll use the dough recipe again because it lacks. The sauce MAYBE without the cumin.
I used a different crust recipe but this pizza sauce is SENSATIONAL!!!! I always use the Ragu sauce in a jar and almost chose to do so this time. I had all the ingredients , it looked easy, so I tried it. I'll make this every time I make pizza! You won't be sorry with this recipe....IT IS S-O-O-0 GOOD and I followed directions to the tee! Thanks Mike!
I love homemeade pizzas not only because I am able to prepare them myself, but because I know what conditions that they are cooked under...lol. This is a very good recipe for both the dough and the sauce, I do however think that this dough IS better when rolled into a 14 inch double dough pizza vs. the 2 12 inch pies (baked the same time as the recipe states for the 12"). I tripled this and let everyone make their own, with the exemption of hubby & his buddy watching f-ball, whose was the 14 inch which I loaded with every ingredient imaginable and the crust held it all without a problem (no limpiness). It rolled nicely and didn't stick...which is a plus to me. It did sorta lack something (spice wise)...not sure what, but I will absolutely make it again and figure that one out. I had no complaints on the sauce at all....actually I was a little leery because it started out spaghetti sauce like, but thickened really well, and tasted delish. My 5 year old rolled and topped his own pizza and had a blast doing it. Thanks for the great recipe Mike I got 5 stars all around.
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!
this is a really really good sauce! dont be thrown off by the cumin and the chili powder- it definitely adds a smoky and subtle flavoring to this sauce. delish! instead of water, i sub'ed tomato juice, i used brown sugar instead of white (to give a more caramel-y flavor/texture. and since i didnt have any marjoram on hand, i just double the oregano. and because i was a little skeptical of the cumin/chili, i halved both of those spices. i had to stop myself from eating the whole pot! :)
The rating is for the sauce since I did not make the dough. I found this sauce to be very tastey as I was heating it through in the saucepan. Unfortunately, when I took my pizza out of the oven, I found a very dry sauce that had lost most of it's moisture content. The flavor suffered as well. I'll stick with the jarred sauce.
At first we were worried that the dough wouldn't turn out right, but it was perfect and the sauce--magic! I suggest topping it with parmesan and mozzerela. I love this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Mike's Homemade Pizza
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 239
** Calories from Fat: 50
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