Comments on: A Guide to Making Inexpensive and Delicious Homemade Pizza

By: FoodieMom

FoodieMom — Fri, 01 Oct 2010 08:38:57 +0000

Great recipe! I have worked at a local Papa Murphy’s for the last 2 years and I have picked up some tips for some great pizza. Say what you will about PM pizza, but their crust is awesome in my opinion, and I’ve learned a lot about topping preparation. They put the maximum amount of everything possible on their pizzas and have a system worked to make sure that, although their supreme is mounded over with meats and veggies, the pizza is not too “soupy” after baking. First, this is decent dough, but letting it slowly rise overnight in the fridge is a VERY GOOD thing. This period of slow yeast activation allows the dough to develop a much better flavor than mixing the dough and baking with it in the same day. Trust me, it’s worth the wait! Second, at work we chop all of our veggies the day before using so that we can air chill them overnight. This means that your mushrooms, peppers, onions, etc. will retain all their flavor while contributing MUCH less water to the finished product. Anyway, happy pizza making! Or, if you’re pressed for time, come see us at Papa Murphy’s!

By: firefly

firefly — Mon, 02 Aug 2010 10:46:12 +0000

As an experienced dough maker I will tell you that warm tap water is all that is needed, microwaving water is never applied in pizzerias. And par-baking the crust for a few minutes before adding sauce and toppings is an excellent way to get great pizza at home. I always cook at at least 500 degrees and preferably 550 because that’s what most pizza places cook at.

By: Sarah W.

Sarah W. — Fri, 11 Jun 2010 23:56:57 +0000

I use whole wheat flour for my crusts.

but when i’m lazy, I rely on Trader Joe’s 99 cent refrigerated whole wheat dough :)

By: MP

MP — Sat, 13 Mar 2010 20:53:22 +0000

I make my own because it tastes better and is better for you.

By: Palomita

Palomita — Mon, 01 Jun 2009 20:26:34 +0000

I made this pizza for a party this past saturday :) it was delicious! It was the first food item to go. The beer in the pizza is a great touch. Next time I might try motzarella/tomato/basil leaves toppings :d mmm! <3

By: J.

J. — Mon, 25 May 2009 18:57:38 +0000

The biggest thing you can do to keep the cost of the pizza down is to buy yeast in bulk. Either go to a health-food store or to a warehouse store- just be sure to follow the storage instructions. Sam’s Club sells yeast for 2 lbs for $5- even if you have to throw away half of it, you still save a ton of money over grocery store prices. Cheese can also be bought in bulk and frozen. I also buy canned tomatoes and paste in bulk and make a three-month supply at once to store in the freezer- saves time as well as money. Finally, buying generic flour in 10 or 25 pound bags, depending on your needs, also saves money.

By: Ram

Ram — Wed, 22 Apr 2009 05:53:01 +0000

@Kara, @ChrisD, @honestb, @Karin, @Trent
Thank you so much for tips around no-salt recipe. We tried a few weeks ago and turned out great. I have posted my changes and pictures here
http://ootathindi.wordpress.com/2009/04/22/no-salt-home-made-pizza/

By: tentaculistic

tentaculistic — Fri, 17 Apr 2009 00:29:48 +0000

I’ve started doing this, thanks for the idea. I got a pizza stone, and since I don’t have a mixer I just bought the pizza dough from Bertucci’s (about $3 each small pizza). It’s been yummy so far. I’m planning on getting on Craigslist a small-loaf bread maker, which according to Amazon comments can be used to make pizza dough too. Thanks for the post! (see, you wrote this in March, I didn’t get around to doing it for over a month… you plant seeds in our minds, you know!)

By: Jenna

Jenna — Fri, 03 Apr 2009 18:56:51 +0000

I’ve never had trouble with dough. I always use the recipe here: http://www.101cookbooks.com/archives/001506.html.

I don’t have a pizza stone yet so I cook them on a cookie sheet turned upside down. works fine, dough gets crisp. for toppings, experiment with whatever toppings you have in the house. I like a blue cheese, fennel, turkey bacon combo on a thin base of apricot chutney.

By: Lisa W.

Lisa W. — Wed, 01 Apr 2009 15:44:46 +0000

Love the recipe, thank you! I posted a link and a review to my blog, devilsworkshopcrafts.blogspot.com.

By: Jules

Jules — Tue, 31 Mar 2009 20:07:57 +0000

So simple, even I can do it! I even have photos as evidence. :D

http://www.flickr.com/photos/zzpza/sets/72157616094374051/

Om-nom-nom.

By: Tina

Tina — Tue, 24 Mar 2009 01:38:45 +0000

I just made this tonight and it turned out great! I felt like Tom Hanks in ‘Castaway’ when he made fire. I made Pizza!!
I used a cup of beer for the crust and it did turn out very flavorful.

By: Abi

Abi — Mon, 23 Mar 2009 18:19:06 +0000

I made your pizza recipe this weekend! It was awesome! By far my favorite pizza in a long time and I can’t wait to make it again w/ different toppings.

thanks!

By: Kasandra

Kasandra — Fri, 20 Mar 2009 21:44:55 +0000

What a great post and thanks to everyone for their ideas! One sauce we love (not as healthy but put lots of vegetables on it, lol) is called Tomato Basil pizza. The sauce calls for:
2c. shredded mozzarella cheese
1/4 cup parmesan cheese
2 tsp basil
2/3 cup mayonnaise
1 garlic clove crushed

Mix all these together and put on pizza crust. Add 4 sliced roma tomatoes on top (and whatever other vegetable you want, I sometimes add chicken if I have it).
My kids absolutely LOVE this pizza and it never lasts long.
Happy PIZZA night!

By: Chris

Chris — Wed, 18 Mar 2009 22:54:52 +0000

I followed these instructions last night. It was really easy, cheap and quick. I learnt that hand kneeding is much easier and quicker than using the machine. Watered down tomoto paste worked a treat too. I had it for dinner with my wife, and we had 5 friends over who had a couple of peices each, using the same amounts specified in this recipe. It was very popular.

By: corina

corina — Wed, 18 Mar 2009 20:54:26 +0000

We had a great time making this with my family.
Variation: We used the beer instead of water and did a 1/3 part whole wheat flour and it was awesome! We stuck left overs in the fridge and reheated on the skillet 2 days later and it was still great! So easy to make!!

By: Sherie

Sherie — Wed, 18 Mar 2009 15:46:20 +0000

We buy our dough from the local pizza place and cook it on the grill. You throw it on for a couple of minutes, until one side is a little brown. Take it off the grill and put the cooked side up on a cookie sheet…make sure the sheet is oiled and then put your toppings on the cooked side. Slide the pizza back off the cookie sheet onto your well oiled grill, close the grates and the lid and cook over medium low heat for about 10 minutes. It’s SO much better than any homemade pizza in the oven. W/ summer on the way, it’s the perfect friday evening…just sit out on the deck w/ a bottle of vino and wait for your pizza to grill!

By: Rebecca

Rebecca — Wed, 18 Mar 2009 01:32:03 +0000

I started making “homemade” pizza about a month ago…couldn’t afford the Schwan’s anymore. I’ve been buying one roll of storebrand pizza crust in the can (about $1.50, one can of tomatoe sauce, .50 seasoning for sauce in pantry, 1/2 bag of cheese, $1.00. I then throw lunch meat or some type of leaftovers on one side. The kids think it great and we’ve had pizza for $3.

Now I’ll have to try the homemade dough and see if I can get the cost down even more. Thanks, great post.

By: Amber

Amber — Wed, 18 Mar 2009 01:24:01 +0000

I made this pizza tonight and it was FANTASTIC. Boyfriend and I have very different views on what should go on pizza so this actually saves us from buying TWO. I couldn’t be more pleased with myself and the recipe. I’ll have to try the beer crust next time. Sky’s the limit, as far as I’m concerned. Thank you!

By: drew

drew — Tue, 17 Mar 2009 23:58:42 +0000

Awesome and incredibly easy recipe. Made it with beer, and the crust was incredible. Only thing I would do differently is perhaps put some olive oil on the crust before putting on the toppings to crisp it just a bit more. Thanks!