Homemade Pizza

A few years ago, we started a birthday tradition: homemade pizza. Anneliese would make the dough, and I would make the sauce, shred the cheese, and cut up the toppings. We liked the first pizza so much that we continued to make it for all the birthdays. Since April is Noel’s birthday month, it’s pizza time again!

I cook down my frozen tomatoes until they’re thick and add garlic, oregano, salt, and pepper. I did this for a few years, then I started making the pizza sauce in the fall when the tomatoes needed processing. Then all I have to do is thaw the sauce on pizza day. We use two or more shredded cheeses. Mozzarella is usually mixed with smoked Gouda or whatever else we happen to have on hand.

The dough recipe we use is Mark Bittman’s food processor pizza dough. It’s fast and easy, but you can use whatever dough recipe you like, or buy the dough ready-made if you can find it.

The pizza can be made as one large pizza, but it's better if the dough is divided into 2 or 4 smaller pizzas. This way, the pizzas are easier to manage, and everyone can decorate their own individual pizza with whatever toppings they like.

Have your toppings ready to go ahead of time. Some suggestions: slivered red onions, slivered garlic, thinly sliced mushrooms (the pizza baking time is too short for thick mushroom slices unless you pre-cook them), black olives, sliced into 3 or 4 pieces, artichoke
hearts, Aleppo pepper or fresh sliced hot peppers, sundried tomatoes in oil, a sprinkle of parmesan cheese, and a drizzle of white truffle oil.

We usually put the garlic and sundried tomatoes under the cheese so they don't burn, and mushrooms on top of the cheese so they have a chance to cook better. Just experiment a little to see what works for you.

Preheat the oven to 500 degrees and bake for 8-10 minutes. Watch closely to see how your oven works. It may need more or less time depending on how crispy or doughy you like your crust.

Bon Appétit!