Homemade Pizza Recipe [E]

This homemade pizza recipe is very, very dangerous.  It’s so easy, and so delicious, that I’m temped to make it WAY too often.  And it’s *so* easy.  Even my two year old thinks it’s great fun to make pizza!

We have this at least once a week, on our Friday Family Night.  Fridays are the day we clean house, put away all the school stuff, and veg out in front of a movie.

Which reminds me: I am grounded from picking out movies from Redbox.  It’s a self-inflicted grounding, for the good of all involved.

They stock some really, really, really lame kids movies.

Sorry kids.

The pizza will make up for it, right?

I’ve tested a lot of different homemade pizza recipes.  I’ve hauled out the food processor, preheated for 20 minutes.  I’ve invested in a pizza peel and baking stone…I’ve tossed crusts into the air. All with fairly satisfactory results.

But there is TRULY no need for all the fuss and pretense here.  This is just flat out the best pizza crust I’ve ever made, and it couldn’t be simpler.

Start with this easy bread recipe.  It’s life changing.

You can mix up a fresh batch now, if you don’t already have one going in the fridge.  Four ingredients, stirred up, and let it rise for 2 hours.  Then you can leave it in the fridge for up to two weeks.

But you won’t because it’s SO good you’ll use it up way faster.  This stuff is totally addictive.  A whole recipe yields two large pizza crusts.  Here is the batch that I keep going in my fridge at all times:

Now, as soon as your two hour rise is up, you can go ahead and use the dough.

Special Note: If you’re following the Trim Healthy Mama plan, give your dough a few days to rest in the fridge to lower the carb impact prior to using.  So that means that Friday pizza needs to start on Tuesday to get the dough ready.  Actually, I usually start next week’s dough on Friday as I use up the rest from last week.

If you’re serious about making good pizza at home, then I strongly recommend getting a pizza peel and a baking stone.  Not because they add a lot to the taste, but they sure do make it easier to get your crust into and out of the oven.

I’ve flagged a cool set with free shipping in my Amazon Store if you are interested.  I think Target carries them too (but the set from Amazon is cheaper!)

As I was saying, you don’t *have* to have them, but a pizza stone makes a great crispy ‘brick oven’ style crust.

Also, you’ll need a sheet of parchment paper approximately the size of your pizza peel.  Foil won’t work.  It will stick to the crust like you’ve applied walpaper paste, and peel off in tiny shards that mock your fillings.  Foil covered pizza crust is not good.  Wax paper?  Also a no-go.  If you don’t have parchment paper, then just stick with using a pizza pan this time around.

Hang with me…we’re gonna have hot pizza in our hands in less than 25 minutes!

Baking Your Homemade Pizza

Put your baking stone into the oven and preheat to 450 degrees.

If you’re new to baking stones, there is something you need to know.  They’re supposed to be ugly and stained up looking.  For real…I’m not just saying that because mine is.  The other thing you need to know is to never ever put frozen food onto a heated baking stone.

Put your parchment paper onto your pizza peel.

Grab half of the pizza dough recipe from the container, and plop it onto the paper.  This is an unusual dough…it’s pretty wet and sticky, but just go with it.

You can get your hands a little damp to keep the dough from sticking.  Smear/spread/press it out on your parchment paper.  My helper is especially gifted at the smash & schmear technique.

I think I usually get a 14 or 15  inch round out it.  I like to leave the edges a little thicker than the middle because I like the crust to be sort of like a fluffy breadstick.

One of the great things about this dough is that it’s no big deal if you get it too thin or make a hole in the dough.

Just schmear more over the spot, and you’re good to go.  I love that.  Most pizza dough recipes that I’ve tried in the past are not self-healing like this.

Kosher salt and the divine Greek Seasoning schprinkle create an amazing crust.  Add grated parmesan, and it’s just epic.
extra yum.

Now, this step is important!  Sprinkle your crust with a few pinches of kosher or coarse ground salt, and add some seasonings of your choice.  I highly recommend the Greek Salad Dressing spice mix.  You can go just around the edges with this, or go over the whole crust to boost the flavor.  I also add a couple of teaspoons of parmesan cheese so that it can brown up in the pre-baking part.

Slide the whole piece of paper with the crust on it into the oven and onto the pizza stone.  (If you don’t have a stone, then just spread the pizza onto a cookie sheet or pizza pan, and slide it in.)

Set the time for 10 minutes, and gather your toppings.

Usually, that means pepperoni and cheese…
but, tonight, we’re going  for a classic cheese pizza with a bit of fresh garlic.

You’ll want about 2 cups of cheese, and your favorite toppings.

Now, the crust won’t be pretty, but it’ll beat the pants off those old Blob-oli shrink-wrapped, cardboard tasting $6.99 crusts at the grocery store.  And I think this crust costs something like .50 to make.
When your timer goes off, take the pizza out, and top with



and cheese.  And whatever else you want on your pizza.

My favorite cheese spreading tip is to dump the whole amount into a mountain in the center,

and then swirl it out to the edges.

I like to add a layer of shredded Parmesan on top and around the crust.  It adds another dimension of flavor: nutty brown and toasty.
Update: we now do this step first, when we add the salt and spices…it gives the Parmesan more time to get toasty and delicious!

Slide this beauty, paper and all back into your 450 degree oven.

Yes, *now* you can lick your fingers.  She just works for the Parmesan cheese.

<whisking helper out of the kitchen>

Bake for about 10 more minutes until it’s brown and bubbly.

Sometimes, I turn on the broiler to toast the cheese a bit.


The crust is crisp on the outside, flavorful, and tender and fluffy on the inside.

The words “authentic” and “home country” have been wafted across the table in moments of pizza induced bliss.  (Although Italy is not really my home country.)

The crust is now my favorite part of the pizza…it’s like a breadstick!

Having pizza once a week makes meal planning that much simpler for me, and I am not hearing any complaints from the troops.

Except for the comments on my movie selections.
Seriously…what’s wrong with Earnest Goes to Camp?

Next time, we’ll talk baked potato pizza [crossover] or focaccia [E].

<kissing fingers>
Caio bella!

Homemade Pizza Recipe [E]
Prep time
Cook time
Total time
This easy homemade pizza recipe is life changing. It's the best and easiest pizza I've ever made. And did I mention that it's easy? And delicious? It's a little dangerous.
Recipe type: Main Dish
Cuisine: Italian
Serves: 6-8
Easy Bread Recipe Dough
In a large, 5 quart container, combine:
  • 3-3½ c. warm water- I use more water for whole wheat version
  • 1 ½ T. kosher or coarse salt
  • 6- 6½ c. of flour (I recommend using 6 cups of all whole wheat if you want this to be THM friendly)
  • 1½ T. yeast (2 packets-any type works)
  • ½ t. coarse kosher salt for the crust
  • Greek seasoning blend sprinkled for the crust
  • 2 t. Parmesan cheese
  • ½ cup of tomato or pizza sauce of your choice
  • 1½ cups of part skim mozzarella cheese
  • 4 cloves of fresh garlic, minced
  • or any other toppings of your choice! (fat free to keep this in E territory)
Dough Instructions
  1. Stir with a wooden spoon until the dough is evenly wet with no dry spots.
  2. Cover your container and allow to rise on the counter for 2 hours.
  3. The dough should double (if using whole wheat) or almost triple in size (white flour) and begin to collapse on itself and flatten on top. You can allow it to rise longer, and it won’t hurt anything.
  4. Chill dough for at least three hours or for 3 days for a THM fermented E bread.
  5. Dough keeps for up to 2 weeks, and yields 2 large pizza crusts.
To Assemble the Pizza:
  1. Preheat the oven to 450º, with a pizza stone on the middle rack.
  2. While oven is heating, lay out a square of parchment paper, and smush out half of the batch of bread dough into a large circle, leaving a thicker rim for the crust. Sometimes, the dough is very wet, and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to.
  3. Sprinkle on the crust area with Greek seasoning (or your favorite blend), coarse salt, and Parmesan cheese shreds.
  4. Slide the paper and the dough onto the pizza stone, and bake for 10 minutes. You can make a salad, or gather and prep toppings at this time.
  5. Remove crust, and spread sauce.
  6. Add any "under cheese" toppings, like fresh garlic or mushrooms.
  7. Add cheese in one big mound in the center, and then just spread it to the edges.
  8. Top as desired.
  9. Return the whole deal to the oven for another 10 minutes until it's browned and bubbly.
  10. Allow to cool slightly, and cut into 16 pieces. Serving size is 2 slices, which has less than 2.5 grams of fat per slice and around 15 grams of carbs.
You may add additional cheese and any other toppings for a THM Crossover pizza.
For a photo tutorial, and more amazing homemade pizza recipes, head over to http://www.gwens-nest/family-favorite-recipes/



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    • says

      Hi Amber! You can make it on a cookie sheet instead, but I would not use glass casseroles for this. They shatter over a certain temperature…I had one shatter ALL over my counters one day right after taking it out of the oven. SCARY!

    • says

      Yep! So long as you follow the directions and measurements on the recipe, your fat serving would be 5 grams or less. :) If you go all out with the cheese or use a kind that’s full fat, then you’ll hit crossover territory.

  1. Tonya says

    Pizza is in the oven for our snow day. I have made the 5 min a day artisan dough and thought it couldn’t get any easier. Woohoo. Wish I could find a gluten free option for me, but the family is excited for it. I used the Simply Asia ‘Sweet ginger garlic’ in place of the Greek you suggested for on the crust and I know that will be a wonderful substitute. Thank you for thi . Pizza night just went back on the menu.

  2. Kelli says

    First, you are amazing!!! Second, we love the easy bread and really enjoy turning it into to pizza, however, we normally make 3 pizzas from the dough instead of 2. How many pieces do you think would be a serving? And, how many pieces do you typically cut your pizza in to? Thanks!

  3. Tina says

    Hi Gwen,
    New to the THM family and came across your easy bread recipe (in the fridge doing its thing now). Is there a way to make this a thinish crust? Or does it rise like a thicker crust?
    Love your site and your humour! Seriously, great to know i can lose 30 lbs eating bread ;)

  4. Ginger says

    I did a full laugh out loud at the “Ernest Goes to Camp” reference!! I’m not sure WHAT exactly your kids didn’t like…so much to appreciate there!! Hahaha.

  5. Sandra A. says

    I taught my Culinary Class how to make your pizza today! Big hit! What a delicious recipe. Thank you Gwen!

  6. Amber B. says

    Can I just say, “YOU ARE AMAZING!” Thank you so much for these delicious recipes! I feel like I can actually stick to this with NO PROBLEMS because of all your wonderful insights and recipes! THANK YOU! THANK YOU! THANK YOU! (I’m still in my first week, and I’ve only been focusing on breakfast like you said, which is helping me immensely to ease into this!! And I am throwing in THM lunches and dinners in here and there. It’s the snacks and dinners I need to get better on, but I will!!) This is my 3rd time around and I think I am doing a TON better because of your advise and recipes! So THANK YOU :)