I’m obsessed with making homemade pizza, but tonight was the first time I ever tried making homemade crust. I’m glad I did. It’s putzy but worth it. Plus there’s a sense of accomplishment knowing you made your own pizza crust. My next goal is to make my own pizza sauce. For another time.
Sis and I are on a mission to find cheap, good pizza in our neighborhood. So far all we’ve found is overpriced decent pizza. Specifically we’re looking for a place like our favorite pizzeria in Milwaukee (Wisconsin, not Milwaukie, Oregon), Barbiere’s. Barbiere’s pizza has a fantastic thin crust, great sauce, and tons of cheese. Tonight’s recipe was supposed to be a replica of a Barbiere’s pizza crust. I got the tons of cheese part right, but that was about it. Still the pizza was pretty darn good, if I do say so myself.
- half a recipe of Homemade Pizza Crust
- ½ 6-oz can of Hunt’s tomato sauce
- salt to taste
- oregano, to taste
- basil, to taste
- crushed red chili flakes to taste (optional)
- garlic salt, to taste
- approximately 1 lb. shredded cheese (I used mozzarella and provolone)
- ½ lb pepperoni
- shredded parmesan cheese
Prepare crust as directed. Spread tomato sauce on crust with the back of a spoon. Sprinkle the sauce with seasonings and salts. Top with shredded cheese, then pepperoni. Finish by topping with shredded parmesan cheese. Bake for 15 to 20 minutes in an oven preheated to 425 degrees. Let cool for five minutes before cutting and eating.
I only cooked the pizza for 15 minutes and feel like I could have left it in longer. The top seemed to cook faster than the bottom. The bottom of the crust was a little too flimsy, but the pizza will probably be perfect when reheated in the oven. The edge of the crust was amazing. Crispy and cheesy.