easy homemade pizza

This pizza dough doesn&#039;t require yeast, rolling or kneading. It produces delicious thin-crust pizza crust so you can have homemade pizza any night of the week.

No Yeast Pizza Dough

all purpose flour

tsp salt

Italian seasoning

eggs

milk

sausage beef

pepperoni

green bell pepper (thinly sliced)

mushrooms (thinly sliced)

pizza sauce

mozzarella cheese

Preheat oven to 425°F. Line an 18 inch by 12 inch baking pan with parchment paper.

In a large mixing bowl, add all of the pizza dough ingredients. Whisk until batter is smooth and no longer lumpy.

Pour batter onto prepared baking pan. Use a spatula to spread out the batter thinly and evenly across the pan, leaving about 1/2 inch edge perimeter around the baking pan where there is no batter.

Place your sausage/ground beef, peppers, mushrooms and any toppings that are raw on top of the batter. Make sure to evenly spread out and try to have a lot of toppings. The only topping I reserved for the end were the pepperoni since they are already cooked. When the dough bakes, it will puff up. The toppings will weigh down the dough and keep it from puffing up too much.

Bake for 20 minutes in the middle of your oven or until the crust is a medium brown and crispy around the edges. It is normal for the crust to puff up, especially the sections where there are no toppings. When you add the sauce and cheese and do the second bake, the crust will flatten more.

Remove crust from oven. Spread pizza sauce evenly across the crust, leaving about 1 inch of the edge of the crust free from pizza sauce. Sprinkle cheese on top and any remaining toppings (this is when you should add cooked toppings like pepperoni). I placed most of my cheese in the gaps between the toppings, but if you like a lot of cheese, you can use more than 1 cup and spread a full layer of cheese over the crust, but it will cover your toppings.

Place pizza back into the oven and cook for 5-7 minutes or until cheese is melted and toppings are fully cooked. Slice and serve.

The best homemade pizza crust, even better than any delivery pizza!

The Best Homemade Pizza Crust

water

active dry yeast (instant yeast will work fine too)

sugar

salt

olive oil

½ cups flour, plus extra for kneading dough (see notes)

Cornmeal

parmesan cheese (the powdered kind)

parsley

In a large mixing bowl combine warm water,...

In a large mixing bowl combine warm water, sugar, and yeast. Let mixture stand for 5-10 minutes until completely dissolved and yeast is beginning to bubble.Stir in 1 ½ cups flour, salt, and olive oil with a wooden spoon. Then gradually add 2 more cups of flour until the dough starts to ball up. The dough should be soft and sticky. If the dough is too wet add another tablespoon or 2 of flour.

Tip the dough on to a lightly floured...

Tip the dough on to a lightly floured surface and sprinkle flour on top. Knead for 5 minutes.

Coat your previously used bowl with olive oil....

Coat your previously used bowl with olive oil. Shape your dough into a ball and place into the bowl. Pull a large piece of plastic wrap out and spray it with cooking spray. Cover the top of the bowl with plastic wrap (cooking spray side down). Place in a warm place to rise for 1-2 hours until doubled in size (see notes).

After dough has doubled, knock the air out...

After dough has doubled, knock the air out of the dough. Knead a couple of times until the dough tightens up a little bit. Divide the dough in half and shape into 2 balls. Place back into the bowl, recover with plastic wrap, and let rest for 15 minutes. You can freeze one ball at this point if you’d like (see notes).

Preheat oven to 475 degrees Fahrenheit. Take your...

Preheat oven to 475 degrees Fahrenheit. Take your baking sheet or pizza stone and coat with cooking spray or olive oil. Sprinkle cornmeal over baking sheet or pizza stone (this gives the pizza an extra crunch and texture—don’t skip it!)

Tip dough on to lightly floured surface and...

Tip dough on to lightly floured surface and using a rolling pin, roll pizza into a 12-inch circle. Transfer dough to baking sheet or pizza stone. Turn edge of dough in a bit and pinch to create a crust.

In a small bowl mix the ingredients listed...

In a small bowl mix the ingredients listed under “Olive Oil Mixture for Brushing Pizza.” Use a pastry brush (or a spoon if you don’t have one) and coat the pizza crust with the mixture. Then sprinkle with additional cornmeal. Prick the pizza crust with a fork a few times to prevent bubble from forming.

Add desired toppings to pizza crust and bake...

Add desired toppings to pizza crust and bake for 10-12 minutes

This meaty homemade pizza is packed with pepperoni, ground beef, and diced ham! All on a homemade crust with freshly made sauce. Turn pizza night into something special!

Meat Lovers Pizza

pizza dough

beef

pepper

garlic powder

onion powder

Make the pizza dough according to the directions...

Make the pizza dough according to the directions above, or use your favorite pre-fab pizza crust from the grocery store. Par-bake the crust for 10 minutes, and set aside.

Prepare the pizza sauce according to the directions...

Prepare the pizza sauce according to the directions included above, or buy your favorite pre-made sauce.

Place the ground beef in a large skillet...

Place the ground beef in a large skillet along with the rest of the seasonings, and cook over medium-high heat until there is no more pink remaining. Drain the excess fat, and set aside.

Preheat your oven or grill to 450-500°, ideally....

Preheat your oven or grill to 450-500°, ideally. If your oven/grill doesn't get up that high, anything over 400° will do just fine.

Top the par-baked pizza with liberal amounts of...

Top the par-baked pizza with liberal amounts of sauce, then cheese, then toppings. IN THAT ORDER OR ELSE. ;)

Bake for 10-15 minutes, or until the crust...

Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted, and serve hot!

Detroit-style sourdough focaccia pizza is baked in a pan coated in olive oil, topped with homemade tomato sauce &amp; loaded with 3 different types of cheese. This recipe is sure to become a family favorite!

Sourdough Focaccia Pizza

sourdough starter (about 1 teaspoon)

all purpose flour (1/3 cup)

water (about 3 Tablespoons)

levain (about 1/3 cup)

water (about 1 1/3 cup)

bread flour (12.5%-13% protein content, about 3 cups)

salt (about 2 teaspoons)

garlic, minced (about 1 Tablespoon)

oregano

red pepper flakes

28 oz can crushed tomatoes

sugar (to taste)

salt to taste (see recipe note)

mozzarella cheese (shredded, about 4 oz)

monterey jack cheese (shredded, about 4 oz)

havarti cheese (shredded or sliced, about 4 oz)

Mix together 5 grams ripe sourdough starter with 45 grams water and 45 grams flour. Cover and let sit overnight at room temperature until bubbly and doubled in size.

Levain (1:10:10, about 10-12 hours at 78-80ºF until ripe, bubbly and active)

Fermentolyse: To a bowl, mix together ripe levain, water and bread flour until combined. Cover and let sit for 30 minutes. Note: I sometimes skip this step and just mix the salt in with the dough, skipping the fermentolyse step if I&#39;m short on time.

Add Salt: After 30 minutes, add the salt. Use your fingers to pinch together the dough and mix with your hands until completely incorporated.

Coil Folds: Get your hands wet and transfer the dough to a shallow container. A shallow container makes it easier to coil fold the dough, but you can also leave it in your mixing bowl if you want one less dish to wash. Cover and rest for 30 minutes.

Coil Fold #1: Open the container and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. I find it very helpful to watch this process before attempting it. You can watch a video of the coil fold here. Cover and let rest for 30 minutes.

Coil Fold # 2: Wet your hands. You will notice the dough is stronger than your first set of coil folds. Repeat the coil fold 4-6 times. Cover and rest for 30 minutes.

Coil Fold # 3: Wet your hands. Repeat the coil fold 4-6 times. Notice the dough is getting stronger and the coil folds are easier to perform. Cover and rest for 30 minutes.

Coil Fold # 4: Repeat the coil fold 4-6 times. Cover and rest for 1 - 1.5 hours.

End Bulk Fermentation: Look for the signs of the dough to end bulk fermentation. The dough will be puffed up, domed a little and scattered bubbles around the edges. This tells you the dough is ready for the next phase. Cold Ferment Option: At this point you can refrigerate the dough for 24-48 hours if desired. When you pull the dough out of the refrigerator you&#39;ll want to add an extra hour or two to the rise time to account for the cold dough.

Prepare a Pan:  Prepare a 12 inch baking pan with 1/4-1/3 cup good quality oil. Pour the oil in the pan and tip the pan around to cover the entire bottom.Note: If your pan is not non-stick or dough tends to stick to it - cut a layer of parchment paper to fit the pan and add it  first. Then add the oil and focaccia dough.

Proof: Place the dough into the oiled pan. Gently stretch the dough from the middle out, but don&#39;t worry if it doesn&#39;t fill the pan yet. Cover the dough. Wait about 10 minutes for the dough to relax and stretch it again. Do your best to fill the pan with the dough. Repeat after another 10 minute rest if needed. Let the dough rise for about 2-3 hours at 78 degrees F until light, airy and bubbly.

Prepare Sauce: Prepare the pizza sauce while the dough is rising. To a saucepan, add the olive oil, garlic, oregano and pepper. Turn the heat to medium-high and sauté about 30 seconds until fragrant. Add the crushed tomatoes and remaining ingredients (salt and sugar to taste). Simmer for about 30 minutes, stirring as needed. Let cool before using. The sauce can be refrigerated for 3-5 days.

Prepare Toppings: Grate the cheeses and prepare the pepperoni and any other toppings.

Preheat Oven: About fifteen minutes before the dough is ready to top, preheat the oven to 450ºF.

Dimple and Top: Add a small drizzle of olive oil to the top of the dough. Dimple it by pressing your fingers into the dough, until it&#39;s dimpled all over and bubbly. Add about 1/3-1/2 of the pizza sauce over the top of the dough depending on your preference. Top with a combination of mozzarella, havarti and monterey jack cheeses and any other pizza toppings.

Bake: Bake pizza for 30 minutes at 450ºF until bubbly and baked through. Wait 5-10 minutes before taking the pizza out of the pan. Enjoy!

Detroit Style Sourdough Focaccia Pizza

Followed recipe exactly except I only had a 9x13 USA pan and it worked perfectly. I used mozzarella and havarti cheese. I also watched your step by step video (which I love those!) and it was so helpful. I will be making this on repeat and experimenting with toppings. I believe the USA pans are worth purchasing just for focaccia. My first attempt in a glass pan was a loser. Anyways, THANKS AMY! This is a new staple for us and I love that I could make a few to feed a crowd! P.S. For those wondering, this feels like a traditional deep dish pizza more than focaccia bread. The crispy edges are amazing.

I measured everything perfectly.  I mixed it together with the dough hook and it came out very soupy.  Curious what I should do next??

Excellent recipe - I have made this twice for get-togethers and it was a hit both times. The crust is so crispy! I find that a dark metal baking pan works best. Thank you for the recipe!

If you wanted to make a few of these like to save them for like meal prep, would you bake the crust first, and then top it with, like pizza sauce and cheese and pepperoni, and then freeze it as such.Or once risen freez uncooked? Or can it even be froze

Can I rate this 10 stars?! We LOVED this pizza and will definitely be making this again. I used a 9x13 pan and the crust was nice a thick, even though it didn't look like it would be...Just like you said, it was crispy on the outside and perfectly soft and pillowy on the inside. I only had to bake for 21 min. Your homemade sauce and blend of cheese was perfection. Thank you, Amy!

UNBELIEVABLY AMAZING!!!!! I’ve never made focaccia before and was always kinda nervous too, I don’t know why, but WOW. This was so easy to make and it crisped up SO WELL!!!! I did the pre bake for 5 minutes, then add the toppings and baked for 25mins, so crispy goodness! I can’t wait to make this again!!!! Everyone RAVED about this. Topped with some hot honey, I’ll be dreaming of this until I make it again! Her recipes never let me down!

https://www.youtube.com/watch?v=P6Png-yGY2I

Sourdough Focaccia Pizza combines everything I love about sourdough focaccia and homemade pizza. The crust is soft and airy in the middle with crispy, golden edges, making it the perfect base for your favorite toppings.

This sourdough pizza has become a family favorite in our house. In fact, my husband requests it every year for his birthday. After making this sourdough focaccia pizza at home, takeout pizza just isn't the same. Perfect for pizza night, game day, or feeding a crowd.

Recipe on my website: 
https://amybakesbread.com/sourdough-focaccia-pizza/
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Top 4 easy homemade pizza recipes from across the web

The most viewed easy homemade pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No Yeast Pizza Dough

The Best Homemade Pizza Crust

Meat Lovers Pizza

Sourdough Focaccia Pizza

Top 4 easy homemade pizza recipes from across the web

The most viewed easy homemade pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Yeast Pizza Dough

The Best Homemade Pizza Crust

Meat Lovers Pizza

Sourdough Focaccia Pizza

The most viewed easy homemade pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine