Friday is Homemade Pizza Night

Pizza Night

Making homemade pizza is fun and easy, and it can be budget-friendly!

Why not try making homemade pizza for supper this Friday night? My husband and I have been for the past couple of months and thoroughly enjoy it!

Some benefits to making homemade pizza are:

– Learning how to make pizza dough – It’s easier than you think!
– Discovering new flavor combinations – Be creative!
– Becoming closer as a family – Enjoy it!

But why stop there? Turn the night into a Family Fun Night with Pizza and a Movie or a Game or Both!



Originally, we used a pizza dough recipe which came with our Kitchen Aid mixer. It was easy to make, but it was also very bready and just never had enough flavor – even when I added extra ingredients. So, I decided to look for some more options.

Some recipes used ingredients I do not keep on hand or did not want to purchase, but this recipe was perfect. I keep all of these ingredients on hand (except for the kosher salt which I always substitute with table salt), and none of them are expensive. The best part about this recipe is that the crust is DELICIOUS!

I did make one adjustment per the advice of the reviews. The advice was to lower the salt as it was too much, even if you were to use the kosher salt mentioned in the original recipe. I lowered the salt to 1 tsp of table salt, and it’s the perfect amount for us.

By cooking this particular pizza dough on a hot pizza stone in a very, very hot oven, the result is very much like a pizzeria pizza. Just make sure to use enough flour under your pizza so that it slides off of whatever you use to transfer it to the stone.

Leftover Tip: If you have access to an oven at leftover time, reheat the pizza in a 375 degree F oven for 5-7 minutes. By reheating in the oven, the pizza is just like it was freshly made but slightly more melded in flavor. It’s still good reheated in the microwave.

Original Recipe

  • Serves: 2 Medium Pizzas or 3 Small Pizzas
  • Prep Time: 2 hours
  • Total Time: 2 1/2-3 hours


  • 1 package active dry yeast (2 1/4 tsp)
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1 teaspoon salt
  • 2 tbsp extra-virgin olive oil, plus oil for the bowl (can use spray oil for the bowl)
  • 3 cups all-purpose flour, plus more for dusting


  1. In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve.
  2. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
  3. Turn the mixer on low and add the salt and 2 tablespoons of olive oil.
  4. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.
  5. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook.
  6. Get a feel for the dough by squeezing a small amount together: if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time.
  7. Mix until the dough gathers into a ball, this should take about 5 minutes.
  8. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic.
  9. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat.
  10. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
  11. This is a good time to stick a pizza stone in the oven and preheat it to 500 degrees F.
  12. Once the dough is domed and spongy, turn it out onto a lightly floured counter.
  13. Roll and stretch the dough into a cylinder and divide into 2-3 equal pieces.
  14. Cover and let rest for 10 minutes so it will be easier to roll out.
  15. Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick.
  16. Dust a pizza paddle with flour and slide it under the pizza dough.
  17. Brush the crust with a thin layer of olive oil, and top as desired.
  18. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp.
  19. Repeat with the remaining dough.  Instead of another pizza, we like to make cheesy garlic breadsticks (see below), a loaf of bread with Italian spices and Parmesan cheese on top, chocolate filled rolls, cinnamon rolls, or anything else we can think of.


Cheesy Garlic Breadsticks

On one pizza night, we only had enough sauce for one pizza. We decided to go ahead and make all the dough and use half to make some cheesy, garlicky breadsticks. It was a success!

  • Serves: 4
  • Prep Time: 2 hours
  • Total Time: 2 hours 10 minutes


  • 1/2 pizza dough from above recipe
  • Olive oil for brushing
  • A dusting of garlic powder (maybe 1/2 tbsp)
  • A sprinkling of dried oregano (maybe 1 tsp)
  • A light shower of dried basil (maybe 1/2 tsp)
  • A bit of Parmesan cheese (maybe 2 tbsp)
  • 3/4 cup of shredded mozzarella cheese


  1. Preheat oven to 500 degrees F. (If you are making a pizza too, this step will already be done.)
  2. Pat the dough out to 1-inch thickness.
  3. Brush the dough with olive oil.
  4. Sprinkle with garlic power, oregano, basil, and Parmesan cheese.
  5. Top with the mozzarella.
  6. Bake for 10 minutes or until brown and bubbly.
  7. Let sit for a couple of minutes before cutting.


Here are some topping ideas from those we’ve made and want to make. I’ve also included some other ideas you might like.

*Make sure the meat is cooked before putting it on the pizza.*

  • Pepperoni
  • Mexican Seasoned Beef or Chicken
  • Steak
  • Ham
  • Mushrooms
  • Jalapenos (pickled or fresh)
  • Chicken Alfredo
  • BBQ Chicken (BBQ sauce instead of tomato sauce)
  • Sausage
  • Bacon
  • Black Olives
  • Peppers
  • Loaded Baked Potato
  • Mozzarella
  • Monterey Jack
  • Colby Jack – very, very good!  This is now our cheese of choice.
  • Provolone

Would your family enjoy a Friday Homemade Pizza Night?  What would you put on your pizza?


6 thoughts on “Friday is Homemade Pizza Night

  1. Teresa Secord says:

    This looks great and sounds easy. I’m wondering if it would be ruined if I mix it up at noon and let it rise while I’m at work in the afternoon. Is that too long of a rise period?

    • Elizabeth - Lili and Mum's says:

      It would depend on your taste preference, but I would not leave it out that long. The longer it rises, the more yeast-created alcohol you can taste. One thing I have done is put it in the refrigerator after mixing it up, then I let it sit out to warm back up at room temperature. This would take some experimenting on your part, but it could be made ahead. It’s a delicious and easy dough no matter what I’ve done to it. Good luck!

    • Elizabeth - Lili and Mum's says:

      You’re very welcome, and thank you for letting me know you made some pizza! I’m glad your husband enjoyed it!

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