Main Dish

Perfect Pizza


Perfect Pizza

Serves 3


For the pizza dough –

1-1/8 teaspoons active dry (or instant) yeast

1 teaspoon honey

3/4 cup water, very warm (115-120 degrees)

1 tablespoon olive oil

1 teaspoon kosher salt

1-1/2-2 cups bread flour

For the pizza sauce (you will have some leftover, I normally make double the amount and freeze it) –

1 (14.5 ounce) can diced tomatoes, undrained

1 (6 ounce) can tomato paste

1 teaspoon sugar

1 teaspoon dried oregano

2 teaspoons dried basil (or 3-4 leaves fresh basil)

1/4 teaspoon garlic salt

Pinch of crushed red pepper (or a pinch of cayenne, optional)

For topping –

2 cups (8 ounces) mozzarella cheese (no generic brands since they tend not to melt as well, Kraft is my favorite)

1/2 cup Parmesan cheese

Garlic butter –

1 tablespoon butter

1/8 teaspoon garlic powder

1/8 teaspoon garlic salt


  1. To make the pizza dough – put the active dry yeast into the bowl of stand mixer fitted with the dough hook. Add in the honey and the warm water; whisk together with a fork and let sit for 5 minutes to activate.
  2. Add the salt and olive oil to the yeast mixture. Add in 1-1/2 cups of the bread flour, and knead in the stand mixer on medium speed until no longer sticky, 5-6 minutes (add in the rest of the flour a little at a time, you might not need all of it). If the dough is too sticky or sticks to the bowl a lot, add in more flour a tablespoon at a time and knead until no longer sticky.
  3. Place in an oiled bowl, and cover with plastic wrap. Let sit for at least 45 minutes.
  4. To make the pizza sauce – blend together the diced tomatoes, tomato paste, dried oregano, basil, garlic salt, and crushed red pepper. Save leftover sauce in the fridge for up to a week or freeze until needed.
  5. To assemble the pizza – line a large sheet pan (I believe mine is 10×14, or something close to that) with aluminum foil. Drizzle the aluminum foil with olive oil.* Preheat oven to 475 degrees.
  6. Take out the pizza dough, and punch it down a little to deflate it. Press it out using your fingers until it covers the surface of the aluminum foil.
  7. Top the pizza dough generously with pizza sauce, and spread all over the dough. Top with mozzarella cheese, and sprinkle with Parmesan.
  8. Bake pizza on the bottom rack of your oven until golden brown and bubbly, 12-14 minutes.
  9. To make the garlic butter – place the butter in a small microwave-safe bowl. Sprinkle garlic powder and garlic salt on top. Microwave for 20-25 seconds, or until melted. Brush the garlic butter over the crust of the pizza, and/or drizzle on top of the pizza if desired.
  10. Let sit for 5 minutes before slicing and eating.


Pizza dough from Bobby Flay



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