Are you ready to make restaurant-quality pizzas at home?
First, choose a dough…
- We have our basic pizza dough which has a 90-minute rise time.
- Or, use our refrigerator pizza dough where you can mix it, forget it, and have pizza dough ready in your fridge anytime you want it.
- You can level up your game with our Italian-style dough, but it does have a 4-5 hour rising time. It’s worth the wait though!
- You can use any of the above options to make a deep dish-style crust.
- Low carb? Try our cauliflower pizza crust instead.
Second, you’ll need a sauce…
- For a red sauce, our 2-minute pizza sauce is a winner every time.
- For a white sauce, creamy alfredo is the way to go.
- For a bbq sauce base, use our no-cook barbecue sauce that you can whip up in 10 minutes or less.
Third, you’ll need to pick your toppings…
You can’t go wrong with one of the classic pizza topping options. There’s a reason they are found at every pizza joint you’ve ever been to! We could even add salami pizza to the list or just plain alfredo. The only controversial option is Hawaiian Pizza. That one is an endless debate!
Classic Flavors
Or try something a little different. We know flavor and boy do we love these pizzas!
- Blackberry Basil Ricotta is our most popular flavor with a constant stream of high praises.
- The team is obsessed with Chicken Tikka Masala Pizza. It’s mind-blowingly good.
- When Rachel sold pizzas years ago, Cilantro-Lime Chicken was always the customer favorite.
- Potatoes on pizza is a match made in heaven. If you’ve never experienced it, you’ll have to try our Jalapeno Scalloped Potato Pizza. If you don’t do spicy, just leave off the jalapeno.
- Speaking of spicy, have you ever had a buffalo chicken pizza? It’s divine!
- Chicken Bacon Ranch is pretty irresistible too!
- And if you like a loaded vegetarian pizza, our Greek Pizza is just the ticket!
New Flavors
Last, you’ll need to bake…
We have a few tricks up our sleeves and a whole lot of opinions. When it comes down to it, we recommend using either a perforated pizza pan or using a pizza stone. We’ve got some affiliate links in here that link to the products we personally use.
- Standard Pizza Pan: a perforated pizza pan will provide the very best crust because it allows for airflow to crisp up the bottom.
- Pizza Stone: we love using a pizza stone for that perfect Italian-style crust. You’ll just need to master the art of using a pizza peel. The key is to dust the peel with a fine layer of cornmeal. Roll out the pizza, or toss it if you dare, and then transfer it to the peel. Give it a little shake to make sure no spots are sticking before you add your toppings. It’s a lot easier to unstick a spot and add a little more cornmeal before the toppings get added on.
Make Shift Pizza Oven
When ready to bake, slide the pizza onto the stone (or your perforated pizza pan) and close the oven. Change the oven setting to broil to create a top heat. The pizza stone or airflow will cook your pizza from the bottom with the residual heat and the broiler heating element cook the top. Keep a close eye on your pizza and let bake until the toppings begin to brown.
Cheater Options
Sometimes those pizza cravings hit fast and there’s nothing wrong with whipping up a pizza bagel, pizza quesadilla, or a French bread pizza.
Pizza Adjacent
Before we wrap it up, pizza lovers can’t seem to get enough pizza love, so you may also want to try one of these. We’ll call them “pizza adjacent” recipes. Can you ever really go wrong with pizza?
