We make homemade pizza weekly – it is so good, it uses up veggies we have on hand, it’s easy, and it pleases the whole family.
This is the pizza dough recipe I use – I alter it by using half white flour and half whole-wheat. When I make this, I usually quadruple the recipe, putting a double batch in two bowls. After it has risen and I’m ready to make that night’s pizza, I divide the dough into four portions, put three into ziploc bags, label with the date, and freeze.
This is the pizza sauce recipe I use – the only way I alter it is by eliminating the tomato sauce, adding more tomato paste, and increasing the water. This is simply because I can’t find tomato sauce here, which is no big deal, because it’s pretty much equal parts tomato paste and water.
I’ve found it does make a difference to bake the pizza on the bottom rack of the oven, and to cook until the cheese on top is browned and bubbly.
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