This recipe is for pizza, dough and all. The recipe makes two thin-crust pizzas, or one thick-crust pizza. You can freeze dough for use later.


Number Item
1 Large Mixing Bowl
1 Wooden Spoon
1 Measuring Cup
1 Set Measuring Spoons
1 16" (40cm) Pizza Pan Per Pizza
1 Rolling pin
1 Flat Surface for Rolling Dough
1 Large Mixing Bowl

Ingredients for Dough:

1 Package (2 Teaspoons) 10ml Active Dry Yeast
1 Tablespoon 15ml Sugar
1 Cup 235ml Water, Room Temperature
2 Tablespoons 30ml Extra-Virgin Olive Oil
2 3/4 Cup 650ml Bread or All-Purpose Flour


  1. Stir yeast and sugar into water in a large mixing bowl.
  2. Once well mixed, add olive oil.
  3. Stir in half of the flour, and beat with a wooden spoon until doughy.
  4. Add the rest of the flour and mix.
  5. Knead the dough with your hands until smooth (about 5 minutes).
  6. Let rise for about 1 hour.
  7. Punch the dough down.
  8. If you are only making one, thin-crust pizza, divide the dough in half, and freeze one half for later use.
  9. Grease the pizza pan(s) with olive oil.
  10. Roll out the dough with a rolling pin, and place on pan.
  11. Pre-heat the oven to 475°F (245°C).
  12. Add toppings (see below), and bake for 10-15 minutes.
  13. Remove from oven, and let cool for 5-10 minutes.

Basic Topping:

1 Can 1 Can Pizza Sauce
5 Slices 5 Slices Provalone Cheese
12 Ounces 80ml Mozzarella Cheese

Just about anything you think would taste good on a pizza will, in fact, taste good, so please experiment!
The following is a list of things that we have tried that taste good:

Below is a sequence showing the topping process. Click on the images to see larger versions of them.

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1. Dough spread on the pizza pan.
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2. Sauce spread on the dough.
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3. Provolone added.
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4. Mozzerella added on top of the provolone.
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5. Broccoli, red onions, mushrooms, and garlic.
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6. Same pizza after cooking. Bon Appetito!
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