Home Made Pizza
Posted: Mon Jun 01, 2026 3:53 am
The highlight of this recipe is the herb oil mixed right into the dough and coated across the surface of the dough once again. This ensures that the dough will have a savory flavor. The dough itself is focaccia, a traditional Italian flatbread.
Ingredients
For the Dough
For the herb oil, just throw it all in a container you're content with putting in the fridge, and mix. There's going to be extra.
1. I'm assuming you're using a conventional oven. I've never used a pizza oven before. First, preheat your oven to 450°F and lightly grease a baking sheet.
2. Pour the warm water into a bowl, then add the yeast and sugar. Mix it up and let it stand until creamy. It should take about ten minutes.
3. Next, add the flour, oil, and salt to the yeast mixture, and beat until smooth. Pizza dough is tough. If you don't have a dough hook attachment for your electric mixer, you'll have to do this by hand/with a fork. It will be quite the exercise. I highly recommend adding the flour a little at a time. After the first cup and a half or so is when the dough really gets tough. It may get too dry as you get to the last of the flour. Don't be afraid to throw in a little more herb oil to help mix it in.
4. Then let it sit and rise for five minutes. Longer if you want bigger pizza.
5. Turn your dough onto a lightly floured surface and pat or roll it into a circle. I like my pizza deep dish, so I don't roll it out too much. I don't have any pictures from any of my better attempts, so you'll have to settle for this one from one of my early attempts. This is probably the second or third pizza I'd ever made. It doesn't look nice, but it was absolutely delicious.
6. Transfer your pizza dough to the baking pan you greased, and lightly coat it with some of the herb oil using a brush.
7. Add the sauce and toppings of your choice on top of the dough. Mine is a meat lover's, pepperoni, breakfast sausage, bacon bits, onions, and mozzarella cheese, with marinara sauce.
8. Bake in the oven until golden brown. It should take about 15-20 minutes. The dough has always been done after 15 minutes for me. Once it's done, take it out and let it cool off for about five minutes.
If you want some breadsticks with your pizza, you can make more dough using the same recipe, but before you let it sit and rise, coat it with herb oil, and only let it sit for five minutes. Also, instead of rolling it out into a circle, just lay it on a lightly greased, lightly floured baking sheet. You'll want to try to get it in a vaguely rectangular shape, or, if you like, you could roll them into sticks yourself. The cook time is the same. Once you take them out, immediately brush more herb oil on them, and I suggest sprinkling some of that pre-grated parmesan cheese on top of it right away as well. If you didn't roll them into sticks, they'll come out like the picture below, and you can cut sticks off.
Ingredients
For the Dough
- 1 cup of warm water
- 1 pack of active dry yeast (0.25 ounces)
- 1 teaspoon of white sugar
- 2½ cups of bread flour (all-purpose works as well)
- 1 teaspoon of salt
- 2 tablespoons of herb oil
- ¾ cup of olive oil
- ½ teaspoon of basil
- ½ teaspoon of oregano
- ½ teaspoon of rosemary
- ½ teasppon of sage
- ½ teaspoon of thyme
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
For the herb oil, just throw it all in a container you're content with putting in the fridge, and mix. There's going to be extra.
1. I'm assuming you're using a conventional oven. I've never used a pizza oven before. First, preheat your oven to 450°F and lightly grease a baking sheet.
2. Pour the warm water into a bowl, then add the yeast and sugar. Mix it up and let it stand until creamy. It should take about ten minutes.
3. Next, add the flour, oil, and salt to the yeast mixture, and beat until smooth. Pizza dough is tough. If you don't have a dough hook attachment for your electric mixer, you'll have to do this by hand/with a fork. It will be quite the exercise. I highly recommend adding the flour a little at a time. After the first cup and a half or so is when the dough really gets tough. It may get too dry as you get to the last of the flour. Don't be afraid to throw in a little more herb oil to help mix it in.
4. Then let it sit and rise for five minutes. Longer if you want bigger pizza.
5. Turn your dough onto a lightly floured surface and pat or roll it into a circle. I like my pizza deep dish, so I don't roll it out too much. I don't have any pictures from any of my better attempts, so you'll have to settle for this one from one of my early attempts. This is probably the second or third pizza I'd ever made. It doesn't look nice, but it was absolutely delicious.
6. Transfer your pizza dough to the baking pan you greased, and lightly coat it with some of the herb oil using a brush.
7. Add the sauce and toppings of your choice on top of the dough. Mine is a meat lover's, pepperoni, breakfast sausage, bacon bits, onions, and mozzarella cheese, with marinara sauce.
8. Bake in the oven until golden brown. It should take about 15-20 minutes. The dough has always been done after 15 minutes for me. Once it's done, take it out and let it cool off for about five minutes.
If you want some breadsticks with your pizza, you can make more dough using the same recipe, but before you let it sit and rise, coat it with herb oil, and only let it sit for five minutes. Also, instead of rolling it out into a circle, just lay it on a lightly greased, lightly floured baking sheet. You'll want to try to get it in a vaguely rectangular shape, or, if you like, you could roll them into sticks yourself. The cook time is the same. Once you take them out, immediately brush more herb oil on them, and I suggest sprinkling some of that pre-grated parmesan cheese on top of it right away as well. If you didn't roll them into sticks, they'll come out like the picture below, and you can cut sticks off.