Homemade pizza might surprise you

I admit. I’ve always been skeptical of homemade pizza. I know the pounds of grease dripping off pies from restaurants and even grocery store frozen food sections are bad for you, but somehow they always added to the taste. Gross, I know.

On a whim this past weekend, my boyfriend and I decided we wanted to make our own—hold the grease, please. So I whipped out my pizza issue of Bon Appetit (thanks, Sarah!) and read about the basics of homemade pizza-making. We didn’t have the time (or desire) to bake our own dough, but we did learn a little thing about cheeses: Pick two soft—mozzarella, stracciatella, ricotta, Robiola, etc.—and one hard, like Parmesan. As for toppings, variety matters.

To save money, we chose only one soft (mozzarella) and settled on Parmesan for our hard cheese. We selected the best pre-packaged pizza crust we could find (about $6—not cheap!) and bought a quarter pound of pepperoni from the deli (it was less expensive and more practical that way). We picked out Classico traditional pizza sauce, a smart decision, and used what we had sitting in the fridge for additional toppings.

We laid down the crust, added the entire small jar of sauce (leaving a border for the crust), mixed a generous amount of shredded mozzarella and Parmesan together, and added chopped pepperoni slices at will. We then broke up pieces of mushroom, cut up bacon (about 4-5 half slices) and ham (1-2 pieces of ham off the bone from the deli), and finally sprinkled a little more Parmesan on top to pack it all in.

All ovens are different, but we set ours on 410 degrees for 16 minutes. The result? Let’s just say I have a new all-time favorite.

8 thoughts on “Homemade pizza might surprise you

  1. Sarah

    Oh. My. God. I don’t even know what to say. Except, yes please. That pizza is gorgeous! Want now please. You two should open a pizza place. Love the toppings you chose. YUM!!!!

    1. Stephanie

      Haha! It was definitely as good or better than the pizza we’ve had at some recognized restaurants, that’s for sure. I personally liked ours best, but I suppose I’m a little biased there. ;)

      I’m all for meat lover’s types! Thanks, Sarah.

    1. Stephanie

      Thanks for your comment! We didn’t have time to make our own dough (the magazine said to prepare one day ahead), but I would like to try it sometime. I’ll keep that recipe in mind!

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