Best Pizza This Side of Heaven

Sherry Peyton Recipe

By Sherry Peyton SherryPeyton

3 Hr
15 Min

Everything is about the crust. This takes some time, but the results are so worth it you will never make another type. Beware: if you make it, your family will never allow take-out pizza or frozen again!


2 can(s)
tomato sauce (5 oz)
1/2 tsp
garlic powder or 2 cloves crushed fresh
1/2 tsp
onion powder
1 tsp
dried oregano or 2 tsp fresh chopped
1 Tbsp
hot pepper flakes
1/2 tsp
salt, less if tomatoes are salted
1 Tbsp
freshly ground black pepper
1 tsp
2/3 c
warm water
1 3/4-2 c
flour ( or more)
1/2 tsp
8 oz
part-skim mozzerella cheese shredded
toppings such as onions, green peppers, mushrooms, etc.

Directions Step-By-Step

Combine all sauce ingredients in a small sauce pan,leave cover ajar so steam can escape. Turn on low and check every 15 minutes.
Sauce is done when it is not quite the thickness of tomato paste. Set aside covered. Best put on the pizza when at room temperature.
Note: any commercial pizza sauce can be used of course.
While sauce is cooking and reducing, add yeast and warm water to heavy duty mixer with kneeding hook. Add 1 1/2 cups of the flour and turn on mixer. Amounts are dependent on humidity. You want the dough to pull away from the sides but when you stop the mixer the dough will still "pool" in the bottom. Add flour until you reach this point, a TBSP at a time.
Dough is obviously very sticky. Release the dough hook and prop against the inside of the bowl. Cover the bowl with Saran wrap and leave for 30 min.
Add the salt(Not before)Re-establish dough hook and put on medium speed for 5 minutes.
Grease hands and a rubber spatula. Slide hand down the dough hook and remove all dough. Then use the spatula to work the dough out into a oiled large bowl. Once in, turn the dough to cover with oil. Cover with oiled saran wrap and a few towels. Place in warm location and leave for one hour.
Re-oil spatula and scoop under the edge of the dough and around, turning dough on itself. Turn bowl a quarter turn. Do 4 times, until the dough has been folded on itself. Cover and return to warm area and leave for 30 minutes.
Repeat step 8.
Take a jelly roll pan and place about 3 tablespoons of oil in it. With a spatula push out your dough onto it. With oiled hands, spread with palms and then fingertips spreading the dough to the edges. If it resists, cover with a towel and leave for 20 minutes. Then continue. Be gentle! Let rise for 30 min.
Put a pizza stone in oven if you have one. Preheat oven to 500 for 30 minutes. Assemble pizza: pour pizza sauce and spread with a soft brush or with the back of a spoon. You will use about 3/4. Then place shredded mozzarella over all, then pepperoni and then other toppings.
Place pan in oven for approximately 15 minutes.
Check after 12. Edges should be starting to brown. Remove and if you wish, using a metal spatula, slide under one end and the pizza will slide out, onto a cutting surface. Let stand for 10 minutes and then slice up as desired. And then be prepared for the best pizza you have ever had!

About this Recipe

Course/Dish: Other Main Dishes, Pizza
Regional Style: Italian
Other Tag: Healthy
Hashtag: #Pizza

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Sherry Peyton SherryPeyton
Apr 2, 2012
Yes, I always have to count how much time it takes to determine when to start! lol..We had some today, and will be having pizza snacks for the basketball game! Yeast doughs are not hard really. Once you get a handle to them, they are easy. I never measure much any more, since I just add flour and water to get the consistency I'm looking for. This wet dough, but with a rather different methodology is what I use to make my chiabatta bread too. I got that recipe off a website, and it is the best I've ever found. I utterly love it. Big big holes and very hard crunchy crust. It makes awesome sandwiches!
sara cochran saracochran
Apr 2, 2012
It is not really hard to make dough, just time consuming. So you just need to plan it on a day your gonna be around the house. Not a whole lot of time in between. The time it takes is worth it!
Sherry Peyton SherryPeyton
Apr 1, 2012
Sara, thanks so much. I know the dough is a bit of work, but gosh, we just can't stand regular bought pizza or regular crust any more. I'm making one tomorrow actually! Once you get used to it, it really gets easier. I keep thinking it's about time we tried some different toppings at least. lol..Thanks again.
sara cochran saracochran
Mar 31, 2012
I tried this recipe and say it's Family Tested & Approved!
sara cochran saracochran
Mar 31, 2012
Made this tonight. Very much worth a try. My husband had two bites and said this is really good, we should work this into our food rotation. I am not sure I will ever be able to order take out pizza again!! Thanks for the recipe!