Best simple Homemade Pizza Recipe

If you’re used to cooking at home a lot this year, then think about changing things for a pizza night on your own in a sheet pan.

Not only will the pizza taste good, but it is a fun activity with the kids.

First of all, the crust, which is as important as the sail of your favorite things: You can make the dough from scratch or buy it raw at the store. The pizza dough freezes well and melts quickly. There are also good options for many food restrictions.

My favorite way to make pizza at home is to cook it, but pizza-pan pizza is my second favorite as you still get a crispy crust and it doesn’t make sense.

Some general tips before we reach for the recipe:

I cook the mixture first since I like fresh crusted pizza and I don't care for the "crude batter under pureed tomatoes" experience. I also love the San Marzano mashed tomatoes than the commercial pizza sauce because it gives the pizza a fresh, vibrant taste. If you like dried oregano and other spices commonly made with pizza sauce, add it to the crushed tomatoes of the zestier sauce.

The San Marzano plum tomato has a great, tomato flavor which is a perfect balance of sweet and acidic and perfectly paired with the addition of traditional pizza. The fact that you can buy them from cans means that you can keep them in your pantry whenever the homemade pizza attacks!

I sometimes love spinach pizza; the recipe here is easily made with crushed tomatoes, baby spinach, and fresh mozzarella cheese. You can add mushrooms and pepperoni as well. It's easy to change the ingredients - just make sure everything is cooked ahead of time because the cooking time here is long enough to warm the cooked and melt the cheese.

When making your own dough:

BASIC PIZZA TRADE

This basic pizza dough can be made quickly using a stand-up mixture with a dough hook or food processor. A recipe from “Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More,” by Elizabeth Karmel and Bob Blumer (The Taunton Press, 2014)

It makes enough 2 pizza crusts.

1 cup warm water

Oil a cup of olive oil, and more in a greased bowl

1 poons teaspoon sugar or honey

1 packet rapidly increases yeast (2 2 teaspoons)

3 cups wholemeal flour or flour, and more as needed

1 ½ teaspoon salt of kosher

When your kitchen is cool, heat the oven to a much lower temperature. Pour water into the container of a large food processor or stand mixer. Sprinkle oil, sugar, and yeast over the water, and beat several times until mixed. Add the flour and salt and stir until the mixture thickens. The dough should be soft and sticky. (If very sticky, add flour, 1 teaspoon at a time, and whisk until smooth. If very thick, add water, 1 teaspoon at a time, and whisk until smooth.)

Turn the dough into a powder-free operation; stir by hand to form a smooth round ball. Place the dough in a large, clean, greased container, turn it over several times in a bowl to coat the oil, pour in a little more oil, and cover with a plastic wrap. Place in a warm place or turn off the oven and paste it there. Allow increasing until the dough is doubled in size, about 15 minutes in the oven, or 1 hour in a warm place.

Once the dough has risen, roll it out and knead in a non-stick pan for 1 to 2 minutes, until smooth. Divide into two equal balls and continue to make your own pizza. (The dough can be pre-heated, refrigerated for up to a month, and then melted down to room temperature before use.

Depending on your appetite, this recipe will feed two to three people.

Ingredients:

4-inch ball of pizza dough, see recipe below

Olive oil

Grits or cornmeal

Kosher salt and fresh black pepper

One 8-ounce ball of fresh mozzarella

2 cups of baby spinach leaves tossed in olive oil

1 cup of San Marzano crushed tomatoes

Loose sea salt to dissolve

Preheat the oven to 500 degrees Fahrenheit and set the oven shelves in the center.

Take a small ball of dough, about four inches wide, and place it in a four-sheet pan or a 9-by-13-inch sheet pan lightly greased with olive oil. Pour the oil over and begin to roll out the dough into a rectangular shape. You can push the dough with your fingers or use a rolling pin on the cutting board before placing it in the sheet pan. If you need a lot of oil to keep it in easily, add a drizzle.

When you are in good shape, sprinkle it all with the grits, roll out the dough, and repeat, add the olive oil and grits as needed. The oil will keep it soft and help the dough rise. The grits will give it a rustic texture that is a good contrast to toppings and watery cheeses.

Note: If the dough is cold, you may have a hard time stretching it to the end of the pan. Let it sit at room temperature, and as it relaxes, it will lean.

Bake the dough in a preheated oven for 7 to 8 minutes or until the bottom starts to turn brown and the top is a certain color in it. When the dough is full, touch the hole in the bottle to expel the air. The lump will be easier to lay with metal if it is flat.

Remove pre-cooked crust from the oven and, if it looks dry, rub it lightly with olive oil and season with salt and pepper. Next, remove the small pieces of fresh mozzarella and spread the cheese on top of the crust. Keep all the cheese on top.

Spoon the crushed tomatoes on top of the crust and spread it on the back of the spoon so that it has a little salt in the entire crust.

Sprinkle fresh spinach leaves into a bowl with a drizzle of olive oil to cover the leaves. Season a little with salt. We spread the pizza. It will look like you have a lot of spinach but it shrinks as we cook. Cut the remaining mozzarella into small pieces and spread the spinach. Place the sheet pizza back in the oven and set the timer for about 13 minutes. You will know when the pizza is finished when the cheese is completely melted and boiled, and some parts of the cheese have brown edges or tops.

Remove from the oven and sit for 1 to 2 minutes to settle. Sprinkle soft sea salt on top and cut with kitchen stock.