I LOVE pizza. When I was downtown in rehab, if I didn’t like my dinner Kevin would go to Blaze and get me a pizza. Bless him.

We love making pizza from scratch. It’s super easy-you just need time. We used to make the dough Sunday afternoons. I was at the condo a few weekends ago and requested we make pizza for dinner. It was so good too-we made a Hawaiian and pepperoni, spinach and mushroom.

I use our Kitchenaide mixer (Big Red).


READY IN: 1hr 30mins SERVES: 4-6 YIELD:2 pizzas1(1/4 ounce)

1 package active dry yeast (I love Red Star!)

1cup warm water

12teaspoon salt

2teaspoons olive oil

12 – 3 12cups all-purpose flour


Dissolve yeast in warm water in a warmed bowl (just run hot water in it).Add salt, oil and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. (Never mix a yeast dough over speed 2.)

Continue on speed 2, adding remaining flour 1/2 cup at a time and mix for about 2 minutes or until dough clings to hook and cleans sides of bowl. If dough climbs hook, this indicates that more flour is needed earlier in the mixing process. Then, knead on speed 2 for 4-5 minutes longer.

Place dough in greased bowl, turning once to coat. Cover with Saran wrap. Let rise in a warm place, free from drafts for about 1 hour or until doubled in bulk.

Lightly oil a 16″ pizza pan. Sprinkle lightly with yellow cornmeal. Spread dough on pan, top with desired toppings and bake at 450 degrees for 15 to 20 minutes.

Logan’s Tips:

-Brush the crust with a little pizza sauce.

-Top your slices with Aleppo Pepper-trust me. We love this one.

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Author: loganmer

Chicago CPA. Passionate about many things; mildly OCD.

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