Friday Night Pizza


As some of you may already know, Friday night is our traditional pizza night.

This is a tradition we value and enjoy.  It gives me a much needed break from cooking and is a prelude to our movie and popcorn night.  It is something we have done since the kids were little and don’t want to give up.

Well since our inception of eating unprocessed, real food my son came up with the idea (love him!) of having a pizza contest and compare a homemade pizza with a carryout.  I won’t name where we got the pizza from, but it was a franchise you all are familiar with.

And so…… it begins.

We ordered a plain cheese pizza and while we awaited its delivery, my son and I got to making our own homemade pizza.

Now, let me back up here and tell you I don’t have the best track record when it comes to dough.  I was more than prepared for it to stretch and return, stretch and return and end up with a 2 by 2 round blob.  Well, much to my surprise I won the battle with the dough.

The secret you ask?

  • It MUST be room temperature.
  • Owning a pizza stone and putting it in the oven 30-45 min before the pizza so it’s really hot
  • Don’t force the dough ~ if it does seem to stretch and pull back, give it a few more minutes and roll it again.  Eventually it will keep it’s shape.

At last the pizza was done!  The carry out had arrived and the pizza contest began!


3 out of 4 preferred the homemade pizza better and no one was more surprised than me!  Maybe our taste buds have changed because the carryout tasted much too salty to me.  My son just liked the freshness of our pizza better (or maybe he was a little partial, because after all, he was the chef.)


If “I” can do this anyone can, trust me on that!  I am not a known dough maker but once you get the hang of the dough it’s very easy to work with.   Here is a link to my spaghetti sauce recipe that I use to top the pizza with.  And pretty soon you you’re pizza will look like this too.




Friday Night Pizza



  • 1 pkg active dry yeast
  • 1 1/4 cups WARM water
  • 1 tsp salt
  • 1 tsp sugar
  • 3 cups bread flour
  • 2 Tbsp good quality olive oi


  1. In a large Kitchen Aid mixing bowl, add the warm water and yeast. Let it sit for 5 min until the yeast is dissolved
  2. Using a mixing paddle, mix in the remaining ingredients and mix on low for a minute or two. Switch to a dough hook and on low to medium speed, mix for approx 10 min
  3. Place the ball of dough in a bowl that has been coated with olive oil. Turn it so it is coated on both sides
  4. Put plastic wrap over the bowl and let it sit in a warm place (75 – 85) until it doubles in size. The temp here is very important. If your house is colder than 75 you can turn the oven on to 100 for about 20 seconds and then turn it off. Put the bowl in the oven for about 1 – 1 1/2 hours (You can freeze the dough at this point if you wish.)
  5. Punch the dough down and divide in half (this recipe makes 2 pizzas). Put each in a separate bowl and cover. Let sit for 10 minutes
  6. Place dough on a lightly floured surface and flatten until dough is about 1/2 inch thick. You can use a rolling pin if you wish also.
  7. Put the dough on a pizza stone that has been heated for a min of 30 min in an oven at 400
  8. Brush your dough with oil and put your favorite sauce and toppings on.
  9. Bake approx 10-12 minutes at 425


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