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Pizza at Home


Sourdough Pizza Crust


Sourdough Pizza Crust

1-1/2 cups pizza or bread flour
1/2 Sourdough cup starter
1-1/2 tsp salt

Knead the dough 10 to 15 min see video this should give you a basic idea on the dough consistency, let the dough ferment a minimum of 24 hours 50-60 degrees no 2nd kneading is needed, set out at room temperature 2 hours  carefully stretch and pat to fit a pan or what ever size you would like, the thinner the dough the thinner the crust.  let set 15-20 min or more if needed this depends on temperature, make sure to oil pan and top of pizza before you add sauce.

you can add more flour if needed, the starter can handle 2 or 3 cups



Neapolitan Pizza Crust



Cheddar & Bratwurst Pizza


2 Crust
1 link of
 sliced un-cooked Johnsonville Bratwurst per pie
1-1/2-cups Home Made Pizza Sauce
3/4 cup Per pie
Cheddar Cheese sliced wide and thin allowed to dry

3 cups pizza or bread flour
sourdough starter or 1-tsp instant yeast
1-1/2 tsp salt
tbs Extra virgin olive oil


1 cup water
water amount will vary depending on the moisture content of the  sourdough starter & flour. start with 1/2 cup water and go from there. If using yeast the water content will be higher start with 1 cup water.

This pie is our Sunday favorite so the work here is very little!







 Combine flour, yeast or sourdough starter, water & oil then mix well and knead about 5 min.

Pour and spread salt on kneading surface knead another 5 min making sure salt is combined well with dough.
After kneading divide dough in 2 equal dough balls, if using sourdough starter allow to rest overnight if using yeast allow to rise to double in bulk.

Now for the fun part
flatten Pizza dough by hand into a disk leaving a slight rise around the edge for a more crispy pizza you may oil the top surface of the dough disk this will keep the sauce from soaking into the dough as it cooks, if you would like a foldable crust do not oil the top of the crust.

spoon 3/4 cup Home Made Pizza Sauce to the center of the pizza disk, in a circular motion spread sauce from the center to the outside edge, then place the cheddar cheese sparingly over pizza then place the
Johnsonville Bratwurst on the cheese, place in cool oven turn oven to 400deg bake 15 minutes or until crust is a golden brown and cheese is melted and beginning to brown.

Remove from oven and allow to rest a few minutes slice and enjoy!

ry to stay away from pre-made caned or jarred pizza sauce no mater how good they say they are they will never have the quality as home made!!




First and most important, do not boil your sauce, simmer only!
There are 3 ways we make our pizza sauce.
 Tomato puree, tomato paste & seasonings.
Tomato sauce, tomato paste & seasonings.
Fresh tomatoes slow cooked, liquid (water) removed & seasonings added.
During tomato harvest there is an abundance of tomatoes
 1 to 2 days to cook, but by far the best.
I should add if your wanting New York Style pizza
the fresh tomato sauce is the sauce to use.
Once you have your tomato base you will need your seasonings.


onion powder, salt, pepper,
garlic fresh or powder
bay leaf
fennel seed
parmesan cheese
crushed sweet pepper
Worcestershire sauce
sugar white or brown
tomato juice



There is a bunch to choose from but lets go with the basics.
Tomato puree, tomato paste, oregano, rosemary, basil, thyme, rosemary & vinegar.
Full simmer your tomatoes and tablespoon of vinegar, turn off all heat.
Add your seasonings to taste, cover, let set until cool.
When your done you should have a thick sauce.
Let cool over night in fridge, the longer you wait the better.

A light sauce, tomato puree, tomatoes, sugar, salt, pepper.
Refrigerate and call it good, give the pizza a couple of swirls some cheese and your done.


Thin Crust

Cracker Crust

Not much difference between the thin crust and cracker crust until you take a bite


Short Knead Pizza Crust

  The idea here is not to form gluten, or to keep gluten at a minimum.
Bread Flour
Instant Yeast
Olive oil



More Then Pizza

This is a thin crust pizza crust, sauce, turkey, cheese, green peppers, mushrooms, black olives. loosely roll it up pinch off the ends, pre heat oven and stone to 500degs, slide on a pizza stone, cook until done 10 or 15 min, more or less depending on your oven.


Basil, Bay leaves, Caraway seeds, Chives, Cider vinegar, Curry powder,
Dill, Garlic, Lemon juice, Mace, Mustard (dry),  Paprika, Parsley, Pimiento, Rosemary,
Sage, Savory, Thyme.


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Line chef Pizza, Homemade, Pizza, New York Style,  Cracker Crust, Neapolitan, Pizza Dough