Home-Made Pizza

A slow-rise yeast dough for two 14-inch pizzas, topped with plum tomatoes, a mix of mozzarella, sharp Cheddar and Swiss, herbs and your choice of toppings, baked at 450°F.

Vegetarian with swapsNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Homemade pizza with mushrooms, sausage, onion and green pepper under melted cheese, cut into slices
  • Prep 40 min
  • Cook 14 min
  • Rise 4 hr 20 min
  • Total 5 hr 14 min
  • Yield 2 (14-inch) pizzas

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

This is Sandra Mills's from-scratch pizza, and the long rise is what makes it special: the dough of all-purpose and cake flour triples in about 3 hours, then rises again, a step that can be done overnight in the refrigerator.

It is stretched gradually to 14 inches, resting whenever it becomes rubbery, and topped with plum tomatoes, an unusual three-cheese mix of mozzarella, sharp Cheddar and Swiss, and herbs.

Ingredients

Dough

  • 1 package of dry active yeast
  • 1/3 cup warm water
  • 3 cups of all purpose flour
  • 3/4 cup cake flour
  • 2 1/4 teaspoons salt
  • 1 1/4 cups warm water
  • 3 tablespoons olive oil

Topping

  • 3 cups drained, peeled, canned Italian plum tomatoes
  • 3 cups cheese: equal parts mozzarella, sharp cheddar and Swiss, diced or grated
  • 2 teaspoons oregano, thyme and basil
  • 2 tablespoons olive oil
  • Your choice of toppings: sauteed mushrooms, sauteed onions, Italian sausage, green pepper

To make it vegetarian

  • For the sausage, use a plant-based sausage.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. See all our vegetarian recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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Instructions

  1. Proof. Dissolve the yeast in 1/3 cup warm water and let stand about 5 minutes until foamy.
  2. Mix. Measure the flours, salt and 1 1/4 cups warm water into a large bowl. Add the yeast and stir vigorously.
  3. Knead. Turn the dough onto a board and let rest 3 minutes. Knead about 8 minutes. Let rest 2 minutes, then knead in the oil.
  4. First rise. Return the dough to the bowl, cover with a cloth and let it rise until it triples in volume, about 3 hours.
  5. Second rise. Knead the dough down and let it rise about 1 1/3 hours more. This second rising may be done in the refrigerator overnight.
  6. Shape. Preheat the oven to 450°F. Cut the dough in half, form each into a smooth ball and flatten with a rolling pin. When it becomes rubbery, let it rest 3 to 4 minutes, then continue until it measures about 14 inches.
  7. Top and bake. Top with the tomatoes, cheese, herbs, oil and your chosen toppings. Bake about 14 minutes.

Vegetarian with swapsNo added sugar

Tips

  • Cook Italian sausage before putting it on the pizza.
  • A preheated pizza stone or a dark baking sheet gives a crisper bottom.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chianti or another Sangiovese. Wine pairing guide

More Italian recipes

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