Home Cooked Pizzas from Scratch

Usually my baking topics are on desserts, namely cakes and cupcakes due to my obsession with cake decorating. Today I baked a pizza from scratch, and it was worth the effort. Pizza is definitely a form of baking, since the crust is a type of bread. Here is my finished pizza out of the oven!

My whole pizza
My whole pizza

I find the downfall with many frozen pizzas, or home cooked pizzas is the crust, which tends to become a bit dry and hard. This is different from the pizzeria crusts that have a crispy exterior with a more soft chewy centre that we all love. The trick is that pizzas should be cooked in short intervals at very high temperatures.

Pizzerias have industrial ovens that can handle high temperatures. Home cooks can also purchase pizza stones, which help with a great crust since they are pre-heated and when you place your pizza directly on the hot stone it is in contact with a hot surface and can bake quicker. I unfortunately have no pizza stone, but baked a fairly moist dough on an iron cast skillet at 525°F for no more than 10 minutes. The crust came out surprisingly well. I think the best pizza I’ve made at home! Plus the cast iron skillet can be used for other cooking purposes!

Yum pizza
Yum pizza

This pizza is topped with a homemade tomato sauce, diced sausage, marinated tomatoes, marble cheese, mozzarella cheese, a touch of Parmesan, and finished with a garnishing of garden green onions and parsley. The crust is made with an American-style “Neopolitan” dough.