Recipe // Homemade Pizza

Image courtesy by Bettina Johnson | Recipe adapted via Craftsy
Image courtesy by Bettina Johnson | Recipe adapted via Craftsy

I have two big pizza lovers at home, so we started having pizza nights on Friday’s. You will love this recipe, just as much as I am, it’s quick, easy and delicious. 

When I first started making this recipe, I wasn’t as happy with the outcome due to the fact that if you bake a pizza in a regular household oven, it’s never the same as if you bake it in a pizza oven. However, I really wanted to give my family a healthier version of pizza, and also be in charge about everything that went into it! 

So, I upgraded our Pizza making with a few inexpensive pizza making accessories. With the right hardware you can make a professional pizza, – from home – in your own oven!

I got the Oven BackStone and the Pizza paddle from World Market for under $30 all together. That’s really all you need to make this delicious pizza, perfect

Pineapple, Honey Ham, Red Bell Pepper, Mushrooms, Pizza Sauce or Bolognese Sauce, asiago cheese and Artisan Parmesan
Purchase and Download our custom Recipe Card, here.
Recipe // Homemade Pizza
Prep time

Cook time

Total time


Recipe type: Pizza
Cuisine: Italian
Serves: 3

  • 5 cups unbleached bread flour
  • 2 tsp. kosher salt
  • 1 tsp. instant yeast
  • 2 tsp. honey or 16g sugar
  • 1 tbsp. olive or vegetable oil
  • 16 oz. water, room temperature

  1. Preheat your oven at your highest setting (500-550F) for 30 minutes with a pizza stone in the oven.
  2. Combine all dry ingredients into a medium to large plastic bowl. Use a large wooden or stainless steel spoon to mix your dry ingredients, then add all the liquid ingredients, incl. oil, water and the honey. Stir until everything is evenly distributed and fully hydrated aprox. 1-2 minutes. Let the dough rest for up to 5 minutes and then mix for an additional minute. The dough should be sticky to the touch! You can use an electric mixer with a paddle attachment for this process.
  3. Rub some oil about 1 foot in diameter on the work surface, and transfer your dough on it. Stretch and fold the dough into a ball. Cover the dough, still on the oil slick, with a clean bowl, or transfer it into an oiled bowl.
  4. Perform three more stretch and folds, at 5-minute intervals. You can rub more oil on the work surface, as needed, to prevent sticking. After the final stretch and fold you can either back the dough or you put the pizza doughs into an oiled bowl, large enough to contain it when it doubles in size, cover the bowl (not the dough itself but the rim of the bowl) with plastic wrap, and place it in the refrigerator.
  5. The dough will be good for up to three days.


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