Homemade Pizza!

I made pizza entirely from scratch for the first time–dough and everything. I was going to take pictures as I went, but during the dough-making process, my hands got a bit gooey, and I wasn’t about to touch a camera.

Here are the After pictures.

Homemade Pizza

One quarter impulse, ensign.


Red Alert!

Something seems to have fused to the hull, captain. Fascinating….

Aaaaaaand we’re done for today.

Edit: Crap… I probably should have included a recipe or something.


  • 3 cups flour
  • 1 cup warm water
  • 1 packet active dry yeast
  • 1 tsp salt
  • 2 tbsp XV olive oil

Add water, yeast and 1 tbsp olive oil to a bowl and stir until Not Lumpy. Let sit until foamy, or about 5 minutes. Get a big-ass mixing bowl and start adding the flour gradually. About half of it to start, and then about a small handful after you’ve made what you have Not Lumpy. Keep adding that flour in until the dough is somewhat tacky (not like a shirt, but like glue). Pull it out of the big-ass bowl and knead it for a few minutes on a lightly floured surface. You don’t need to wail on it, just tender caresses. Either wash out that big-ass bowl or get a second big-ass bowl. Oil it down with the other 1 tbsp of olive oil. Toss that hunk of dough into the oiled bowl, cover it with plastic wrap, and let it sit at room temp. It’s going to grow about 2x its size, so after about an hour and a half, you can do what you want. Toss it into the fridge (still in the bowl), maybe. Some people say to leave it for 16-24 hours after that, but you should be able to use it pretty much right away if you want. If you threw it into the fridge, put it back out on that floured surface and let it get back to room temp. It might be enough for one giant (or two smaller) thin crust pizza(s), or one large-ish thick crust pizza. Make whatever sauce you want. I threw some tomatoes, basil, oregano, salt and pepper into the blender. Top with whatever. Bake at 250-ish Celsius for about 20-ish minutes or until golden brown on the edges.

It’s a treat. Do it.


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