how do you make pizza?

**Contrary Housewife** · 06-11-2010, 06:21 PM

Do you make the crust thick or thin? From scratch or a mix? What toppings do you like? Any tips or tricks to share?

**IntlMom** · 06-11-2010, 06:27 PM

dial 1-800-pizza

didn't mean to be a smart alec, but me and homemade pizza don't really get along....

**starsapphire** · 06-11-2010, 07:15 PM

When I have homemade pizza, its from scratch, thin crust. And I have a great tip! Make your dough the night before. Put it in an oiled bowl and cover with oiled plastic wrap (oiled side down) and put it in the refrigerator overnight. The next day, take it out of the fridge a few hours before you want to make it so it warms to room temp and proceed as usual.

This slow fermentation makes for a nice flavorful crust. And, ever notice how you can't get the crust to brown around the edges on a homemade pizza? This will give you that brown crust. You can keep the dough in the fridge for up to 3 days.

I usually have some homemade dough balls in the freezer and when I want to use one of those, I take it out of the freezer the night before, put it in the oiled bowl covered and let it sit out on the counter to thaw/ferment.

Give it a try, I'm sure you'll like the results.

Edited to add what toppings we like - lately its been pepperoni, mushroom, onion and fresh garlic. And I'll throw whatever leftover/veggie on it that needs to be used up that goes well with it.

**Mrs K** · 06-11-2010, 07:52 PM

I'm also a from scratch girl it's easy and so much better. Thin for the oven (i have a pizza stone) thick for the bbq so it doesn't spill through cracks.
Topped with veggies, grilled or leftover chicken,any cheese you fancy (goat, brie, mozzarella, even blue!)
for a change from tomato sauce use pesto
just try it once you've had homemade you probably won't go back to take out!

**gapeach** · 06-11-2010, 08:45 PM

I make my pizza dough in the bread machine. It turns out great every time. Our toppings vary depending on what we have a taste for at the time. I make a 4 cheese pizza that uses pesto as the base instead of a red pizza sauce. We really like this and make it about once a month.