Uploaded March 2012 | Updated September 2026, 23 minutes ago
Homemade pizza from the ground up. The secret ingredients for success: a pizza stone and a hot oven.
Crust:
(Stolen from Hilah Johnson - youtube.com/user/hilahcooking . This is the full recipe; I made a half recipe.)
5 1/4 cups bread flour
2 tsp instant yeast
2 cups warm (100°F) water
1 tbs salt
1 tsp sugar
2 tbs EVOO
Stir yeast into flour. Add sugar and salt to water and dissolve. Add EVOO and pour mix into dry ingedients. Mix until it forms a dough, then turn onto floured surface and knead 5 minutes, adding flour as needed until no longer sticky. Cut into 4 equal pieces, coat each with EVOO and let rest in fridge overnight to rise. I've successfully frozen un-risen dough for up to a month.
Form crust and add toppings per video.
Oven 550°F (Or higher if your oven controls permit.)
Bake 5 to 10 minutes. Watch for doneness. Mine typically cook in 6 to 7 minutes, and in another minutes things will start to burn.
Cool on peel or rack for 5 minutes before serving.
The crust is light and tender, not "chewy," but sturdy enough to hold up under lots of toppings. Cooking on a stone cooks and crisps the whole underside of the crust uniformly, and absorbs moisture to keep it dry, something you don't get with ordinary baking sheets. No more limp, soggy crust!
Homemade pizza from the ground up. The secret ingredients for success: a pizza stone and a hot oven.
Crust:
(Stolen from Hilah Johnson - youtube.com/user/hilahcooking . This is the full recipe; I made a half recipe.)
5 1/4 cups bread flour
2 tsp instant yeast
2 cups warm (100°F) water
1 tbs salt
1 tsp sugar
2 tbs EVOO
Stir yeast into flour. Add sugar and salt to water and dissolve. Add EVOO and pour mix into dry ingedients. Mix until it forms a dough, then turn onto floured surface and knead 5 minutes, adding flour as needed until no longer sticky. Cut into 4 equal pieces, coat each with EVOO and let rest in fridge overnight to rise. I've successfully frozen un-risen dough for up to a month.
Form crust and add toppings per video.
Oven 550°F (Or higher if your oven controls permit.)
Bake 5 to 10 minutes. Watch for doneness. Mine typically cook in 6 to 7 minutes, and in another minutes things will start to burn.
Cool on peel or rack for 5 minutes before serving.
The crust is light and tender, not "chewy," but sturdy enough to hold up under lots of toppings. Cooking on a stone cooks and crisps the whole underside of the crust uniformly, and absorbs moisture to keep it dry, something you don't get with ordinary baking sheets. No more limp, soggy crust!
