Cheese pizza with homemade pizza dough

Made-from-scratch flavorful cheese pizza dough topped with more cheese and grape tomatoes. Friday night pizza just got a whole lot better!

Made-from-scratch flavorful cheese pizza dough topped with more cheese and grape tomatoes. Friday night pizza just got a whole lot better! Recipe from Roxanashomebaking.com

 We are your typical American family. Friday night it’s pizza night. More than I should admit we order from a local Italian restaurant but most of the time I make my own.

I don’t eat much pizza since the tomato sauce gives me heartburn but when I make my own you it’s a fight for the last slice.

This time I made a simple cheese pizza with a couple of halved tomatoes and fresh oregano. It was excellent! If only I had made two, hubby said.

I’ve made my own pizza dough years ago but never thought of sharing the recipe with you. I think I was selfish. I wanted to keep this just for me. I could eat this stuff every single day! I should probably make a bread just using the pizza crust, it’s that good!

Let me tell you a little secret – the key to the best pizza lays in the crust. We like out thin and I add grated cheese to the pizza dough. You can never go wrong with more cheese! We’re talking pizza here!

Made-from-scratch flavorful cheese pizza dough topped with more cheese and half graped tomatoes. Friday night pizza just got a whole lot better! Recipe from Roxanashomebaking.com

I think you already know that the pizza crust is the one that dictates the final result of the pizza. If the crust is flavorless no matter what topping you’ll add, your pizza will be bland. 4 Cheese Italian, good olive oil,  garlic and onion powder, sea salt and fresh ground pepper gave a lot of flavor to the crust and the fresh tomatoes and oregano I used for topping turn a simple pizza night into an unforgettable one!

Cheese pizza with homemade pizza dough

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 30 minutes

Yield: 2-3 pizzas

Cheese pizza with homemade pizza dough

Homemade cheese pizza with made-from-scratch flavorful cheese pizza dough.

Ingredients

    Crust
  • 4 cups (480 grams) all purpose flour
  • 1 envelope PLATINUM Red Star Yeast
  • 1/2 cup lukewarm water
  • 1/2 cup (56 grams) Sargento® Shredded Reduced Fat 4 Cheese Italian
  • 1/4 cup olive oil
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground pepper
  • scant 1 cup water
  • Toppings
  • 1 cup (113 grams) Sargento® Shredded Reduced Fat 4 Cheese Italian
  • 1 tbsp olive oil
  • grape tomatoes halved
  • fresh oregano

Instructions

  1. In a mixing bowl add the flour and make a well in the middle. Pour 1/2 cup lukewarm water and sprinkle the yeast on top. Stir to combine the yeast with water (without incorporating too much flour) and leave at room temperature until foamy.
  2. With the dough hook on, stat mixing after adding the shredded cheese, oil, salt. sugar, pepper, garlic and onion powder.Slowly pour enough water (almost 1 cup) to form an elastic dough that comes clean from the sides of the bowl.
  3. Take the dough out and place it in an oiled bowl. Cover with plastic wrap and leave at room temperature until doubled in volume.
  4. When doubled in volume divide the dough in two-three pieces, depending how big you want your pizza.
  5. Keep one ball of pizza dough and the remaining 1(2) wrap tightly in plastic wrap and place in a freezer zip-lock bag and keep in the freezer until next time you want to make pizza.
  6. Heat the oven to 450F.
  7. Roll the pizza dough out and brush lightly with olive oil and spread the toppings.
  8. Since we like our crust to be thin I don't leave the pizza stay at room temperature for a second rise for more than 10 minutes.
  9. Bake the pizza in the preheated oven until golden, for 10-12 minutes depending on the size.
  10. Enjoy while warm!
  11. How to use the frozen pizza dough
  12. The remaining pizza dough that is placed in the freezer will be as good as the fresh made one. All you have to do is let it thaw in the refrigerator for a couple of hours after removing it from the zip-lock bag.
  13. Leave the pizza dough to rest at room temperature for about 30 minutes while you heat the oven before rolling it our and place the topping on it.
  14. Bake as normal.
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Made-from-scratch flavorful cheese pizza dough topped with more cheese and half graped tomatoes. Friday night pizza just got a whole lot better! Recipe from Roxanashomebaking.com

Sending love your way,

Roxana

Roxana
Hi! I'm Roxana, busy mom and wife. I'm a self-taught baker, wanna-be photographer and the writer behind this blog.
Roxana
Roxana
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Comments

  1. Liz says

    Oh, how perfect!!! This is exactly how my family likes their pizza! I will have to try your wonderful pizza dough recipe!

  2. Jocelyn @BruCrew Life says

    We adore pizza night here too. Our goal is to have homemade pizza and movie night with the kids each week. Hopefully it is something they will remember when they are grown. I am loving that you add cheese in the crust. My hubby always makes our crust…I am going to have him try your cheese trick!!! You can never go wrong with more cheese!!!

  3. Kitchen Belleicious says

    your pizza dough looks so perfect! I don’t know how you do it! Do you know of a good GF pizza dough recipe? I am needing one now

  4. says

    Once you get to a certain age or if you work from home and have no children.. any night can be Friday Night Pizza night. I often have to look to see what day it is. :)

    Love your pizza crust. I haven’t seen Sargento since I left the states. It’s good stuff.

  5. says

    Roxana…you’ve been holding out on us with this beautiful pizza dough. (I even just love the look of it sitting in those smooth balls in the background of one of your pictures!). And I don’t blame your husband for wanting you to make two pizzas. They look perfect! : )

  6. The Café Sucré Farine says

    Roxanna, I’m such a sucker for pizza. It’s one thing I never tire of. Yours looks wonderful, I can see why your husband wanted more!

  7. Anita at Hungry Couple says

    I normally try to avoid pizza as much as possible but lately I’ve had a serious craving. Your gorgeous, homemade version just kicked the craving into overdrive!! :)

  8. says

    This is absolutely gorgeous! I have a pizza dough post coming up later this week…and really, I didn’t need to reinvent the wheel after seeing this post of your. Stunning food, food photography, yeasted dough recipe…it’s all fabulous, Roxana! Pinned!

  9. Miriam says

    I decided to make this tonight. I am always trying new types of dough. We have pizza night, like many other families, on Friday nights. This was by far the BEST pizza dough I have ever made. It was perfect. I understand what you meant by not letting it sit out after rolling it out. It doubled again and our pepperoni pizza crust was over an inch think. Thankfully that pizza was for my 16 year old and he thought it was great! You have a real winner here. Thank you for sharing it!

  10. Billie Hunt says

    This was amazing!! It smelled so good while I was mixing it up, I was drooling. Then waiting for it to rise. Well all I can say is you shouldn’t wait till your already starving to make this cause it smelled so good I wanted to eat it raw. However I did wait and Mmmm it was worth it. Great job and thank you for sharing

  11. Shayla says

    Looks yummy! Just a question.. What’s ‘scant’??? It says ‘scant 1 cup water’ – I’m not much of a chef, so I’m unsure as to what it means! Help? :)

  12. Leslie says

    I made this last week and we loved it!! I would love to make some extra batches of dough to freeze but I don’t have much knowledge of what to freeze for how long and I’m a bit of a paranoid freak when it comes food being good. How long do you think the dough will be good frozen for??

    • says

      Hi Leslie,

      I make pizza dough and freeze it for later use. I usually let it rise once and then freeze (well wrapped in plastic). I have never kept mine more than 1 month.

      Roxana

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