Food Friday--Homemade Pizza

I own a breadmaker. Do I ever use it to make bread? Uh, no. Let's name it a pizza-dough-maker and call it a day. Once every couple of weeks I make us homemade pizza. When it's just my husband and I home alone, I will make two personal sized pizzas and we each make whatever we want. Note: I'm much more creative than he is. He's happy with tomato sauce (and plenty of it), mozzarella cheese, and pepperoni. I lean towards a white sauce, spinach, caramelized onions, and goat cheese. But we'll keep it simple for this blog post.

I've adapted a bread machine pizza dough recipe I found on the Internet a little bit. Then I'm going to share with you three sauce recipes--I've tried them all, and they're all tasty!

Although the pizza dough recipe is made for a breadmaker, check out this link for some tips for how to make a bread machine recipe by hand instead:

Here we go:
Pizza Dough in Bread Machine
(Adapted from


  • 3/4 cup water
  • 1 tablespoon vegetable oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon dry milk powder
  • 2 1/4 cups bread flour
  • 1 teaspoon active dry yeast
  • Optional: approximately 1 tablespoon Italian Seasoning or mix of dried oregano, basil, thyme, etc., if desired, to taste
  • Optional: grated parmesan or romano cheese for crust

If desired, make an olive oil mixture to brush on the crust before baking: olive oil, garlic powder, dried oregano or Italian seasoning, grated parmesan, or whatever seasonings you like.


1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle. Press start.

2. Remove dough from pan after rise cycle. Roll to 14-16". Allow to rest several times in the process of rolling--this will help it get to the desired size more easily.

3. Place in lightly sprayed pizza pan and allow to rise a few minutes.

4. Brush with plain olive oil. Poke holes in dough with a fork to prevent bubbles from forming. (Remember to also poke the edge of the crust.)

5. Bake in preheated oven at approximately 400 to 425 degrees for about 8-10 minutes, until slightly browned.

6. Optional: Sprinkle parmesan or romano cheese on crust after first baking, then bake again for a couple of minutes to melt the cheese, then add toppings.

7. Top with sauce and desired toppings, brush crust with olive oil or olive oil mixture, then bake again until toppings are at desired doneness. Brush crust with olive oil as soon as it's out of the oven if desired.

And now, onto the sauces!

Parmesan Sauce (not low fat!)
(Learned at cooking class at the New York Wine and Culinary Center)

  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/2 pint heavy cream
  • 1/2 cup grated parmesan cheese, or to taste
  • salt and pepper, to taste


1. In a large skillet, heat oil over medium-high heat and saute garlic until softened but not brown.

2. Add cream and heat until foaming. Add parmesan, salt, and pepper to taste. Turn down heat and heat until thickened to desired consistency. Use over fettucini or pizza.

Simple Margherita Sauce
  • 1 can San Marzano Tomatoes
  • Salt and pepper to taste
1. Open can and remove several tomatoes to lessen volume and set aside. Using immersion blender, puree remaining tomatoes in can (or pour tomatoes into blender). Give removed tomatoes a rough chop and return to can. Salt and pepper to taste; use cold over pizza. (Freeze into 2 cup portions for other pizzas, or use as a base for spaghetti sauce.)

Susan's Pizza Sauce
(From History Quilter Susan--who gave me permission to post this!)


  • 1 28oz can diced tomatoes
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 2 tbl olive oil
  • 1 tsp Kosher salt
  • 1 tsp pepper
  • 1 tsp oregano (add at end)
Add all ingredients above (except oregano) to saucepan and let simmer about 20 minutes at the minimum. Puree to your desired consistency or keep it chunky. Add 1 tsp oregano just before you are ready to make your pizza. Makes about 1 1/2 cups - easily doubled/tripled.

(I made Susan's sauce for the first time tonight--thanks so much for sending it to me, Susan! We loved it!)