12/12/10 – Home-made Pizza

After 6-months of cooking Papa Murphy’s pizzas on the MAK and seeing how great they came out, I figured it was time to dust-off the pizza pans, and take a crack at home-made.  I haven’t done a from-scratch pizza in a long time (read, before kids).

I decided to do one thin-crust style, and one deep dish.

  • For the thin crust pizza it was predominantly pepperoni and mozzarella with the exception of 1/4 which had no pepperoni, and had mushrooms, artichoke hearts, and just a little Italian sausage.
  • For the deep-dish, I went with pepperoni, Italian sausage, and green peppers.

The crust on the deep-dish came out perfect.  The thin crust was still a bit soggy.  It would have been much better cooked on a pizza stone (on my Christmas list!).

The sauce was Italian-style stewed tomatoes, tomato paste, 1/4 onion minced, three cloves of garlic, some fresh basil and a littel dried Italian seasoning.  Simmered the sauce for a couple hours then a couple seconds in teh blender to get the chunks out (for the kids’ sake).


  • 1 (.25 ounce) package active dry yeast
  • 1 tablespoon white sugar
  • 2 1/2 cups warm water (110 degrees F)
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1/2 cup whole wheat flour
  • 5 1/2 cups bread flour