STREAMING NOW: Feast with Friends
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I make the dough with 1/2 white and 1/2 wheat flour. It gives the crust more substance and a better flavor. Even my kids and their cousins prefer it this way. I like using olive oil in both the crust and the sauce. Since we only eat one pizza for a meal, I have included two methods for freezing the second one, or you can freeze both for OAMC. NOTE: prep time does NOT include rise time.”
READY IN:
40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes.
  2. Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well.
  3. Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans.
  4. Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.
  5. Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want).
  6. Makes enough for two 12- or14-inch pizzas or one thick 16-inch pizza.
  7. Top with meats, cheese and other toppings.
  8. To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400°F for about 22 minutes.
  9. Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: