My First Pizza Toss
Let me tell you about my first pizza toss. I was so nervous. I thought the dough would end up on the floor.
My husband just laughed. He showed me the fist trick. You make fists and gently pull the dough. It worked! The circle wasn’t perfect. But it was ours. I still laugh at that.
Why the Cornmeal Matters
You might wonder about the cornmeal. It is not for flavor. It is your little helper. It stops the dough from sticking.
Sprinkle it on your peel and stone. It lets the pizza slide right off. This matters because no one likes a ripped pizza. It keeps the crust crisp, too. Fun fact: This trick is what old-school pizzerias do!
Building Your Masterpiece
Now for the fun part. First, shake your peel. Is the dough sliding? Good. Now, spread your sauce. Use the back of a spoon. Go easy, now.
Too much sauce makes a soggy crust. Leave a little bare edge for your crust. Doesn’t that smell amazing already? Then, a blanket of cheese. Add your favorite toppings last. What is your must-have topping? Mine is mushrooms and olives.
The Hot Oven Secret
Your oven must be very hot. I set mine to 450 degrees. A hot oven is the key. It gives you that bubbly, golden cheese.
It also makes the crust just right. This matters because heat is what makes magic. It turns simple dough into something special. Be careful when you slide it in. Do you use a pizza stone or a regular pan?
The Best Part
Wait one minute after it comes out. I know, it is hard! Letting it rest helps the cheese set. Then, slice it up.
Share it with someone you love. Food tastes better shared. That is the real lesson. What is your favorite memory of sharing a meal? Tell me about it. Now, go make your own story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cornmeal | 1/4 cup | For dusting |
| Pizza Dough | 1 dough | For a 10-12 inch pizza (half of a full recipe) |
| Pizza Sauce | 1 cup | |
| Mozzarella Cheese | 8 ounces | Low-moisture, shredded |
| Your Favorite Toppings | As desired |
My Secret for the Best Homemade Pizza Night
Hello, my dear! It’s Anna. Let’s make pizza. This is my favorite Friday night tradition. The whole kitchen smells like a dream. Doesn’t that smell amazing?
I learned this from my own grandma. She used to say a happy pizza makes a happy home. We would all gather around the table. I still laugh at that. Here is how we do it.
- Step 1: First, get your oven very hot. Set it to 450 degrees. If you have a pizza stone, put it in now. Let the stone get hot with the oven. This makes the crust crispy. A hot start is the secret.
- Step 2: Now, shape your dough. Sprinkle flour on the counter. Gently stretch the dough into a circle. Use your fists to help it grow. (My hard-learned tip: if it tears, just pinch it back together. No one will see!)
- Step 3: Sprinkle cornmeal on your pizza peel. This is like little edible ball bearings. It lets the pizza slide right off. Lay your dough circle on top. Give the peel a little shake. Does the pizza slide easily? Good!
- Step 4: Time for the fun part! Spread sauce with a spoon. Leave a tiny border for the crust. Then, cover it with shredded cheese. Add your favorite toppings now. What’s your must-have topping? Share below! Go easy, though. Too many toppings makes a soggy pizza.
- Step 5: Sprinkle a bit more cornmeal on the hot stone. Carefully shake your pizza onto it. This takes courage! Just one confident motion. Then close the oven door. Bake for about 12 minutes. Wait for that golden, bubbly cheese.
- Step 6: Use a big spatula to take it out. Let it rest for a minute on a board. This keeps the cheese from sliding off. Then, slice it up and enjoy your masterpiece. You did it!
Cook Time: 12 minutes
Total Time: About 30 minutes
Yield: 4 servings (2 slices each)
Category: Dinner, Fun Food
Three Fun Twists to Try Next Time
Once you master the basic pizza, try a new face! It’s like giving your dinner a costume. Here are three ideas my grandkids love.
- Breakfast Pizza: Use ranch dressing for sauce. Top with scrambled eggs and crispy bacon.
- Garden Fairy Pizza: Skip the red sauce. Brush dough with olive oil. Add ricotta cheese, zucchini, and fresh herbs.
- Sweet & Spicy: Use your normal sauce. Add sliced pepperoni and little dollops of fig jam. Trust me!
Which one would you try first? Comment below!
The Perfect Plate for Your Pizza
Pizza is a whole meal. But a little something extra makes it special. I love a simple green salad on the side. It’s fresh and crunchy. Some carrot sticks with ranch dip are perfect, too.
For drinks, I have two favorites. A cold glass of lemonade is always cheerful. For the grown-ups, a light red wine goes nicely. Serve your pizza on a big wooden board. Let everyone grab their own slice. Which would you choose tonight?
Keeping Your Pizza Perfect for Later
Let’s talk about saving pizza for another day. First, let it cool completely. Then wrap slices tightly in plastic wrap. You can keep them in the fridge for three days. For the freezer, use foil and a freezer bag. It will stay good for a month.
I love making a double batch of dough. I freeze half for a busy night. This turns a big project into a quick meal. That is why batch cooking matters so much. It gives you a gift of time on a hard day.
To reheat, use your oven. Skip the microwave for a crispy crust. Place slices on a baking sheet at 375°F for ten minutes. My first frozen pizza was a soggy mess. I learned the oven trick from my neighbor. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Pizza Problems
Is your dough snapping back? It just needs a rest. Cover it and walk away for five minutes. The gluten relaxes and it will stretch easily. I remember fighting with dough for an hour once. A little patience makes all the difference.
A soggy middle means too much sauce or wet toppings. Use the back of a spoon to spread sauce thinly. Pat veggies like mushrooms dry with a towel. Why does this matter? A crisp crust holds your toppings better. It makes every bite perfect.
Is the cheese sliding off? Put cheese down first on top of the sauce. Then add your other toppings. This acts like a glue. Fun fact: Low-moisture mozzarella melts beautifully without making a pool of oil. Which of these problems have you run into before?
Your Pizza Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite store-bought gluten-free dough. Roll it a bit thinner for best results.
Q: Can I prepare anything ahead? A: Absolutely. Make the dough a day early. Keep it covered in your fridge.
Q: What if I don’t have cornmeal? A: Use a good sprinkle of flour instead. It will still help prevent sticking.
Q: Can I make a bigger pizza for a crowd? A: You can double the recipe. Just use two baking sheets instead of a stone.
Q: Any optional tips? A: Brush the crust edge with olive oil before baking. It gives you a golden, tasty finish. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this pizza as much as I do. The best meals are the ones we share. I would love to see your creations. Have you tried this recipe? Tag us on Pinterest!
Show me your cheesy masterpieces. Your kitchen stories always make my day. Now, go make some delicious memories.
Happy cooking!
—Anna Whitmore.
How to make the BEST Homemade Pizza – The Schmidty Wife: Best Homemade Pizza Recipe The Schmidty Wife
Description
Learn to make the BEST homemade pizza with easy dough, sauce, & baking tips for a perfect crispy crust every time!
Ingredients
Instructions
- If using a pizza stone add it to the middle rack of the oven to heat up. Preheat oven to 450ºF.
- On a floured surface stretch/roll out the pizza dough into a large circle. If dough starts to get a little sticky sprinkle more flour. If you are just starting out it might be easiest to use a rolling pin to assist you. If you are looking to hand toss the pizza a good trick to start is to make fists with both of your hands, keep both of your hands on the outer edge of the dough and gently pull your fists apart a few inches and then shimmy them over and back together, inching around the dough until a circle takes shape. Another option is on a well floured surface you can also gently use your fingers pulling the dough into place.
- Once crust is formed sprinkle about half the cornmeal onto the pizza peel. The other half will go on the pizza stone right before you put the pizza on it.
- Lay the dough overtop the corn meal on the pizza peel. I like to give the peel a little shake to make sure the pizza isn’t sticking and will slide off when the time comes.
- Using the back of a spoon spread the sauce evenly over the center of the pizza, leaving just a little crust space. Don’t over sauce, your pizza might get soggy. You may not use all your pizza sauce.
- Next add the cheese in a single layer covering the sauce. Add all your favorite toppings, but be cautious not to add so much that it gets heavy.
- Add the cornmeal to the pizza stone. With much caution gently shake the pizza off of the pizza peel and onto the pizza stone.
- Cook 10-12 minutes until the cheese on the pizza is melted and starting to turn golden brown. Carefully remove from oven. Transfer to a cutting board, let rest for at least a minute then cut it and enjoy! Repeat process for more pizzas.
Notes
- Nutrition Information: Yield: 4, Serving Size: 2 slices, Amount Per Serving: Calories: 250, Total Fat: 14g, Saturated Fat: 8g, Trans Fat: 0g, Unsaturated Fat: 5g, Cholesterol: 45mg, Sodium: 603mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 3g, Protein: 15g
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