Hawaiian Mango Pizza

Over a year ago we took a family trip to Hawaii. We spent a day at the Polynesian Cultural Center and were unable to get tickets to their Luau dinner. Instead we walked around the Hukilau Marketplace and stumbled on Pounders restaurant in Laie, Hawaii. The menu looked good and we were all hungry from walking around all day. I ordered their Hawaiian Mango Pizza and I have been thinking about it ever since. Sweet and salty, creamy and delicious, this Hawaiian Mango Pizza was completely different than any pizza I’ve had before and utterly delicious. I knew I wanted to re-create it when I got home. A year later…I’m still thinking about the pizza from Pounders and finally figured out the perfect combination of flavors and ingredients.

Hawaiian Mango Pizza Ingredients

  • Pizza Dough: This pizza would work well with many pizza dough recipes. I love this sourdough version and this quick and easy version.
  • Mascarpone Cheese: Mascarpone cheese is spread in a layer on top of the pizza dough and gives the whole pizza a nice creamy base.
  • Prosciutto: Prosciutto is torn into small pieces and spread on top of the mascarpone. It bakes up crispy and salty, giving the perfect balance of sweet/salty to this pizza.
  • Parmesan Cheese: Parmesan is sprinkled on top of the mascarpone and prosciutto before the pizza is baked. It bakes up creamy and salty making the perfect pizza layer.
  • Honey: Honey is drizzled over the top of the pizza right after it is pulled out of the pizza oven for a signature sweet/salty flavor.
  • Arugula: Arugula is added to the top of the pizza right after the honey. Arugula adds a bright, tart and peppery flavor that pairs so well with the sweet/salty flavors in this pizza.
  • Fresh Mango: Freshly diced mango is put right on top of the arugula giving the signature flavor in this Hawaiian Mango Pizza
Original Pizza from Pounders Restaurant

Using a Pizza Oven or a Conventional Oven

Pounders restaurant uses a beautiful pizza oven to make their pizzas. For this Hawaiian Mango Pizza Copycat version, the pizza is best made in a pizza oven. I’ve made pizza many times in an Ooni Koda 16 oven. Pizza ovens give the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make delicious pizza, though the crust won’t be quite the same. Crank your home oven up to the highest temperature it will go (550 Fahrenheit is the highest my oven will go). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.

Pick the Perfect Pizza Dough

I am partial to a really good sourdough pizza crust, though it takes some planning ahead. I also love this quick and easy pizza crust that takes about 2 hours start to finish. You could also use this favorite recipe that we’ve used for years before we bought our outdoor pizza oven and it’s another great option for a conventional oven pizza dough. If you want to make it really easy, grab some pizza dough at the store and bake according to the package directions. This recipe makes 1 personal-sized 10 inch pizza. On our family pizza nights the kids almost always choose pepperoni or cheese, and the adults get creative with toppings. If you’d like to make a pizza larger than a one 10 inch pizza, increase the ingredients for the recipe toppings.

Assembling Hawaiian Mango Pizza

Once you’ve got your dough, get to work assembling the ingredients and the pizza. Chop/dice the fresh mango and set it aside. Cut or pull the prosciutto apart into smaller pieces and set aside. Stretch the pizza dough into a 10 inch circle by pulling and stretching it, being careful not to rip the dough. Once the dough is shaped, carefully spread the mascarpone onto the pizza dough. I had to do this part with my fingers to get it completely covered. Don’t worry if it clumps up a bit, just do your best to get it covered as much as possible. Sprinkle on the prosciutto and parmesan and bake the pizza. As soon as it comes out of the oven, drizzle on the honey and top with the arugula and diced mango. Enjoy!

Frequently Asked Questions

How should I store leftover pizza?

This pizza stores well in ziplock bags or air-tight containers in the refrigerator for a few days.

Can I substitute cream cheese for mascarpone on the pizza?

I have never tried this. Cream cheese has a little more “tangy” flavor than the mascarpone but it may work. The baked mascarpone reminded me a little of brie so I would consider substituting some brie if you don’t have mascarpone.

Can I drizzle honey on top of pizza before baking?

I like drizzling the honey on right after the pizza comes out of the oven. It doesn’t get your pizza oven all sticky and adds the best bit of sweetness to the pizza.

Hawaiian Mango Pizza (Pounders Copycat Recipe)

Hawaiian-style Neapolitan pizza made in an outdoor pizza oven. Mascarpone, parmesan and prosciutto are baked to perfection in a pizza oven. The pizza is drizzled with honey and topped with fresh arugula and mango. Absolutely delicious. This recipe is inspired from the amazing Mango Hawaiian pizza made at Pounders Restaurant in Laie, Hawaii.
Prep Time 2 hrs
Cook Time 1 min
Course Main Course
Cuisine Hawaiian
Servings 1 10 inch pizza

Ingredients
  

  • 200 grams homemade pizza dough see recipe notes
  • 1/4 cup mascarpone cheese
  • 2 slices prosciutto chopped
  • 2 Tablespoons parmesan cheese
  • 2 Tablespoons honey
  • 1/4 cup arugula
  • 1/4 cup mango diced

Instructions
 

  • Preheat a pizza oven to 700-800 degrees (see recipe note about using a regular oven) about 30 minutes before you plan on baking the pizza.
  • Dice a ripe mango into small pieces. Set aside. Chop the prosciutto into small pieces and set aside.
  • Spread a little cornmeal on a wooden cutting board or pizza peel. Stretch the pizza dough out to a 10 inch circle and lay it on the cornmeal.
  • Spread the mascarpone cheese over the dough, covering it completely. You may need to use your fingers to gently spread the cheese over the dough. Be careful not to let the dough tear, but do your best to make sure the mascarpone is covering the majority of the dough.
  • Lay the chopped prosciutto on top of the mascarpone. Sprinkle with parmesan cheese. Check that the dough is not sticking to the board (this can happen if you don't work quickly enough). If it is sticking, unstick it with your fingers, add a bit of cornmeal if needed and try again.
  • Launch your pizza into the pre-heated pizza oven with a quick thrust forward. Let the pizza cook for about 45 seconds, then using the pizza peel pull the pizza out of the oven, turn it with a fork and return it to the pizza oven for another 30-45 seconds. This ensures that the pizza is cooked on both sides. You can watch a video of this process here.
  • Right after the pizza comes out of the oven, drizzle the honey on top of the warm pizza. Top with arugula and diced mango. Enjoy warm!

Notes

Oven: This pizza recipe works best for a pizza oven. I’ve made pizza many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza with this recipe. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.
Dough: I like using this pizza dough recipe. This sourdough version is also delicious. I haven’t tried it with store bought dough, but I’m guessing it would taste delicious too. 
Keyword hawaiian pizza, homemade pizza, mango pizza, mango prosciutto, ooni pizza oven

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

One response to “Hawaiian Mango Pizza”

  1. Kris Avatar
    Kris

    Amazing! I think I need this in my life! The arugula must really finish it off nicely! 🍕🥭🌱😋

Leave a Reply

Quick Pizza Oven Pizza Dough (Ooni-style)

We love pizza night at our house. When my kids were younger, we often would have Friday night pizza night using this easy recipe. Nowadays we don’t stick to the same schedule, but we still make pizza a couple times a month – at least. When I plan ahead I’ll use my favorite sourdough pizza recipe but sometimes I don’t plan ahead and we are craving pizza…right NOW! This quick pizza oven pizza dough is perfect for those nights that you don’t plan ahead. It can be ready start-to-finish in about 2 hours, with the bulk of that time going to the dough’s first rise.

Quick Pizza Oven Pizza

Two Hour Neapolitan-Style Pizza

This Quick Pizza Oven Pizza Dough is a recipe for Neapolitan-style pizza. It is perfect for baking in an outdoor pizza oven. I use an Ooni Koda 16. Neapolitan pizza comes from Italy and is known for its thin and chewy crust. It bakes at a very high temperature (think 700-800 degrees Fahrenheit) for a short period of time (60-90 seconds). Many Neapolitan pizza oven recipes call for a small amount of yeast and a long rise in the refrigerator before baking in your pizza oven. This long rise time makes for a very flavorful pizza crust and if you have the time, it’s worth it! However, I love this quick and easy pizza recipe that only requires about an hour rise time for when you haven’t planned far enough ahead. This is my go-to quick and easy pizza recipe and I hope you love it as much as we do!

Type 00 Flour in Pizza Dough

I love using my Ooni pizza oven to bake pizza. Ooni’s instructions for the best Neapolitan-style pizza say to use Type 00 flour. Type 00 flour is known for making traditional Neapolitan-style pizza and it gives a crispy, thin crust while being chewy at the same time. In Europe, flour is categorized by how finely ground it is, not by protein content (which is what we use in America to categorize our flour). You can buy Type 00 flour used in Italian pizza crust in some stores (our local Kroger carries it now!) or on Amazon. For this pizza recipe, I highly recommend using Type 00 flour. It’s worth keeping a bag of flour on hand for quick, delicious pizza. If you want to make pizza using regular all purpose or bread flour, I would recommend making this sourdough version instead.

Knead the Quick Pizza Dough

This pizza dough comes together really quickly. Add the warm milk and water to the bowl of a stand mixer (my two favorites linked here and here). Pour in the sugar and yeast. You will smell the yeast start to activate pretty quickly. Add the olive oil and salt. Then turn your mixer on and start adding flour gradually. You are looking for the dough to be tacky but tender and for the dough to move to one side of the mixing bowl. Knead the dough for about 7-8 minutes, adding little bits of flour as necessary. Or you can knead by hand for about 10 minutes. Cover the dough with a dishtowel and let rise for about an hour, or until doubled in size. Waiting for the dough to rise is going to be the longest part of the pizza-making process. If you want to speed up the rise, put the dough in a warm place (I like to turn my oven light on and stick the dough inside the oven–but don’t turn the oven on).

Shaping Pizza Dough Balls

Before you turn the dough out onto a countertop, go ahead and turn your pizza oven on. The pizza oven will take a little while to heat up to 700-800 degrees. I like to turn my pizza oven on before I shape the dough balls. Once the dough has doubled in size, spread a little cornmeal on a baking dish or baking sheet. Dump out the risen dough and separate into equal portions. I like to make smaller, personal-sized pizzas, so I use about about 175 grams per dough ball (it makes an 8-10 inch personal sized pizza). To shape a ball of dough, pick the dough up in your hand and gently pull the dough together as you turn it in your hand, forming a ball. Then take the ball and tightly move it in a circular motion on the countertop to seal the ball. You should be left with a taught, round ball of dough. Put the ball onto the prepared baking sheet to rest.

Watch the video below to see how I pre-shape pizza dough balls

Short Second Pizza Dough Rise

I’m not sure that I can actually call this a “rise,” because it is really more of a rest. Cover the shaped dough balls with a kitchen towel for about 15-20 minutes while you prepare the pizza toppings. This gives the gluten just enough time to rest and relax, which will make the dough much easier to stretch and shape into a circular pizza. The dough balls will puff up just a bit but won’t fully rise. Once the balls have rested for about 15 minutes, begin shaping the pizzas.

Stretching and Assembling Pizza Dough

I use a wooden cutting board to assemble my pizza. Spread a little cornmeal on the bottom of the board. The cornmeal gives just a little friction to the base of the dough to keep it from sticking and helps it “launch” into a pizza oven. Stretch the dough into a circle with your hands and place the stretched dough on top of the cornmeal. Press the pizza into a circular shape and top with pizza sauce, chunks of fresh mozzarella and any other toppings you’d like. It’s best not to overload the pizza with toppings – let the simplicity of the ingredients speak for themselves. Mozzarella, tomato sauce and basil with a bit of olive oil–perfection!

Tips for Baking in an Ooni Pizza Oven (How NOT to burn the pizza dough)

The more you make pizza in a pizza oven, the easier this will become. Before putting your pizza in the pizza oven, double check that your pizza is not sticking to the board (if it is, lightly lift it off and add a little more cornmeal to the bottom), and scoot the pizza toward the end of the board. Launch the pizza with a quick thrust of the board into the pizza oven. Do not stick your fingers into the oven! Have a pizza peel and a fork nearby. Once the pizza has cooked about 45 seconds and starts to look crispy, pull it out with the pizza peel, rotate it 180 degrees (one half turn) with the fork and bake for another 30-45 seconds until the crust is perfect. If your crust starts to burn, turn the oven down a bit AND pull the pizza toward the front of the pizza oven instead of in the back of the oven (back=closer to the flame).

Can I use this dough in a Conventional Oven?

This pizza recipe works best in a pizza oven. I’ve made it many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza from this recipe, though you may want to check out this one instead. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.

Quick Pizza Oven Pizza

Frequently Asked Questions

Can I refrigerate pizza dough?

Yes. If you want to make this recipe in the morning for use in the evening, go ahead and make the dough. Stick it in the refrigerator and pull it out to shape it about an hour before you’d like to use it. Alternatively you can make the dough, let it rise, shape the dough balls and then stick the dough balls in the refrigerator to use later in the day. If you want to make this dough a day or two ahead with an overnight, refrigerated rise, decrease the instant yeast in this recipe to about 1 gram (1/3 of a teaspoon).

How should I store leftover pizza?

Place leftover pizza in a ziplock bag or airtight container and place in the refrigerator for a few days. Re-heat before enjoying.

Do I have to use Type 00 flour for the Ooni Pizza Oven?

You don’t have to but I would only use type 00 flour for this recipe. I’ve successfully used bread flour (about 11-12% protein content) in recipes that call for a long and slow fermentation and rise. This sourdough pizza calls for a long rise, high hydration content and sourdough that helps to soften the gluten and produce a light and airy crust that mimics the type 00 flour.

Why do you use cornmeal instead of flour on the bottom of the pizza?

Cornmeal creates a little friction between the bottom of the dough and the board you are assembling your pizza on. This makes it easier to launch the pizza into the Ooni or other pizza oven. If you don’t have cornmeal on hand, you can try using a little extra flour.

Which is better: A Bosch Mixer or KitchenAid Mixer to knead pizza dough?

I love both of these mixers. If you are making a large batch of pizza dough, I would use the Bosch mixer. It has a very powerful motor and can mix large quantities of dough for a long time without over-heating the motor. For smaller batches I use a KitchenAid mixer. I think the clean up is a little easier on a KitchenAid, and it does smaller batches really well. Just make sure to watch that the motor doesn’t overheat–I’ve had mine for 6 years with no issues, but I have burned out a motor or two on a KitchenAid in my lifetime by over-kneading.

Hawaiian Mango Pizza
Find the recipe for this delicious Mango Hawaiian Pizza here

Quick and Easy Pizza Oven Pizza Dough

Pizza night can be any night of the week with this easy Neapolitan style pizza dough recipe, specifically made for your outdoor pizza oven. Chewy, crispy dough with delicious flavor and the whole process start to finish in under 2 hours…that's my kind of pizza night!
Prep Time 1 hr 40 mins
Cook Time 20 mins
Course Main Course, pizza
Cuisine American, Italian
Servings 6 8 inch pizzas

Ingredients
  

  • 1 cup water (240 grams) warmed to around 95 degrees F
  • 3/4 cup milk (160 grams) warmed to around 95 degrees F
  • 1.5 teaspoons granulated sugar (5 grams)
  • 1 Tablespoon instant yeast (9 grams)
  • 1.5 Tablespoons olive oil (20 grams)
  • 1.5 teaspoons salt (9 grams)
  • 4-4.5 cups Type 00 Flour (670 grams) see recipe notes
  • cornmeal for dusting

Instructions
 

Easy Pizza Oven Pizza Dough

  • To the bowl of a stand mixer, add the warm milk and water. Add the sugar, instant yeast, olive oil and salt. With the dough hook running, gradually add the flour until the dough pulls away from the sides of the bowl. When the dough feels tacky to the touch and not overly sticky, stop adding flour.
  • Mix the dough for 7-8 minutes on low speed until smooth. Alternatively you can knead the dough by hand for 8-10 minutes until smooth. Transfer the dough to a bowl or container. Cover and let rise for about an hour, until doubled in size.

Shaping, Assembling and Baking Pizza in a Pizza Oven

  • Preheat a pizza oven to 700-800 degrees (see recipe note about using a regular oven) at least 30 minutes before baking the pizzas.
  • Spread a light dusting of cornmeal on a baking sheet. Punch down the dough, release from the container and separate into 6 portions, about 175 grams each. Taking one portion at a time, pinch the dough together into a ball shape and drag in a circular motion on your countertop to form a taught, tight ball. Check out this video for a shaping tutorial. Place the ball on the cornmeal dusted baking sheet and repeat with the other pieces of dough. Cover the shaped dough balls with a kitchen towel and let rest for 15 minutes.
  • On a pizza peel or large wooden cutting board, sprinkle cornmeal to dust the board. The cornmeal provides the friction needed to launch the pizza into the pizza oven. Take one piece of dough and stretch it with your hands to form a circle. Place it on top of the cornmeal and continue working it around in a circle until you a 6-8 inch pizza shape.
  • Work quickly to top the pizza with about 2-3 Tablespoons pizza sauce (favorite sauce recipe on this post). Tear mozzarella into pieces and place pieces on top of the pizza dough. Tear the fresh basil and sprinkle with parmesan if desired. Check that the dough is not sticking to the board (this can happen if you don't work quickly enough). If it is sticking, unstick it with your fingers, add a bit of cornmeal if needed and try again.
  • Launch your pizza into the pre-heated pizza oven with a quick thrust forward. Let the pizza cook for about 45 seconds, then using the pizza peel pull the pizza out of the oven, turn it with a fork and return it to the pizza oven for another 30-45 seconds. This ensures that the pizza is cooked on both sides. You can watch a video of this process here.
  • Repeat the process with the rest of your pizza dough, adding whatever toppings you desire and enjoy!

Notes

Type 00 Flour: Most recipes for Neapolitan-style pizza call for special Italian type 00 flour. Italian type 00 flour can difficult to come by in a typical U.S. grocery store but can be easily found on Amazon. I have recently been purchasing this flour (it’s worth the cost for amazing pizza) at my local Kroger, so it is becoming more common in the U.S. 
Oven: This pizza recipe works best in a pizza oven. I’ve made it many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza from this recipe. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.
 
Keyword neapolitan style pizza, ooni, ooni dough, ooni koda, ooni pizza oven, pizza dough, pizza oven

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

One response to “Quick Pizza Oven Pizza Dough (Ooni-style)”

  1. Kris Avatar
    Kris

    I can fortunately attest to the deliciousness of your pizza recipes! Thanks for sharing! 🍕🧀🍅🥫😋

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Homemade Chicago Style Deep Dish Pizza

About six years ago I took my first trip to the Windy City. It was February and very cold! We had a few things on our list of plans to do in the city, #1 was visiting the American Girl Doll Cafe where I enjoyed a lunch with my daughter and her doll and me with my childhood doll Kirsten. #2 on the list was Chicago deep dish pizza. I had been hearing for years about this iconic pizza and had been researching the best places to get a slice, or a whole pie for our group. We ended up at the touristy Lou Malnatis and with my first bite, I knew that I loved this pizza. It was super cheesy, a buttery crust and had lots of sauce on top…basically all of my favorite food groups in one. 

Lou Malnati’s deep dish pizza

What is chicago Deep Dish?

Homemade deep dish

Chicago deep dish is not a regular slice of pizza. It is most commonly eaten with a fork and knife and because it is so substantial and full of toppings you only need a slice or two to fill you up. Since that first time of eating Chicago-deep dish, every time I’ve visited the Windy City (which has been quite a few since my brother moved there a year or two after our first visit), we order some deep dish and enjoy a little bit of Chicago-style heaven on a plate. I never entertained the thought about making this iconic dish myself because I thought it would be too difficult. Turns out, I was wrong.

As fate would have it, a few years later we ended up being neighbors and good friends with a family who grew up and lived in Chicago. They introduced us to home-made Chicago-deep dish pizza and it was just as good…dare I say better…than the times I’d visited and eaten “authentic” Chicago deep dish. I finally requested the recipe from them and made this delicious pizza for my own family. A couple of tweaks later and I’ve ended up with an awesome recipe that will be made many a Friday-night pizza night around our house.

What Makes Deep Dish Special?

Laminating the crust

One of the things that makes deep dish pizza special is the lamination process the dough goes through. After mixing up a very soft dough (with a little cornmeal in it–yum!), it is left to rise. During that rise, butter is softened and once the dough has risen, the dough is rolled out and spread with a thin layer of butter. Then rolled up again, portioned into two balls and left to rise again in the refrigerator. This layer of dough with butter is what laminates the dough and provides a delicious buttery crust that forms the base of deep dish pizza.

Deep dish is also special in the way that it is layered and baked. Cheese is placed on the bottom of the dough, followed by toppings and then the sauce. The pizza is baked in a special deep dish pan (or cake pan if you are a home baker) and it really is the perfect pizza “pie.” 

Even though I can’t travel to Chicago right now for a delicious slice of deep dish, I love that I can make my own right in the comfort of my own home! This pizza is a little bit of a labor of love, but it is also straightforward enough that anyone can make it. I hope your family loves it as much as we do and I’ve got my fingers crossed for another visit to the Windy City when we can travel again.

Chicago Deep Dish PIzza

Yield: 2, 9-inch deep dish pizzas

Time: 50 minute mix/prep/assemble (including making sauce), 1 ½ hour first rise, 2-24 hour second rise, 25 minute bake

Ingredients:

Dough:

  • 1 ¼ cup warm water (10 ounces)
  • ¾ Tablespoon yeast (or 1 2 ¼ teaspoon packet)
  • 1 Tablespoon sugar
  • ¼ cup unsalted butter, melted and room temperature
  • 1 teaspoon salt
  • ½ cup cornmeal (2 ½ ounces)
  • 3 ¼ cups flour (about 15.5 ounces)
  • ¼ cup softened butter (save for after the first rise)

Sauce:

  • 2 Tablespoons unsalted butter
  • 1 small onion, chopped
  • 4 cloves of garlic
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sugar
  • 1 28 ounce can of crushed tomatoes

Toppings:

  • 2-4 cups shredded mozzarella cheese 
  • 8-10 slices havarti cheese (optional)
  • Parmesan (optional)
  • Any additional topping you want ie: pepperoni, ham and pineapple, fresh veggies

Directions:

Mix Dough/First Rise

Dough rising
  1. In the bowl of a stand mixer (or by hand) mix together the warm water, yeast and sugar. Add the room temperature melted butter and salt. 
  2. Add a cup of flour and the cornmeal. Using the dough hook (or your hands), add the rest of the flour a cup at a time until the dough comes together. Reserve the last ¼ cup of flour and use as needed. The dough will be a little bit sticky. Watch to make sure it clears the sides of the bowl and then knead the dough for 5 minutes in a stand mixer or about 10 minutes by hand. Add the extra ¼ cup of flour as needed.
  3. Once the dough is kneaded, add a drop of oil (neutral oil is great) to a bowl. Transfer the dough to the oiled bowl or container and turn the dough around so the dough is lightly covered in oil. Cover the bowl and let rise for 1-2 hours until doubled in size.
  4. During the first rise is the perfect time to make the pizza sauce.

Make the Sauce

Simmer sauce for 30 minutes on the stove
  1. For the sauce: In a saucepan add 2 Tablespoons butter, 1 small chopped onion, and 4 cloves of garlic (whole is fine). Saute over medium-low heat for about 5-10 minutes until onion and garlic are caramelized and tender. 
  2. Once tender, pour the sauteed mixture in a blender (or food processor). Open a 28 oz can of crushed tomatoes and add about half a cup of the crushed tomatoes to the blender with the garlic and onion mixture. Blend together until smooth. 
  3. Add this mixture back to the saucepan. Mix in the rest of the crushed tomatoes, salt, oregano, red pepper flakes and sugar. Simmer for about 30 minutes over low heat. Transfer the sauce to a container and keep in the fridge until ready to use on your pizza.

Laminating the Dough

Cover and let rise in the fridge
  1. After the dough has doubled in size, turn it out on the counter and roll into a 12 by 15 inch rectangle. Spread the reserved softened butter all over the dough in a thin layer, as if you were making cinnamon rolls.
  2. Roll the dough up (like a cinnamon roll) until you have one long 15 inch “rope.” Cut the “rope” in half and shape into two separate balls (this recipe makes 2 pizzas).
  3. Put each ball of dough in its own bowl and cover with plastic wrap. Put the bowls of covered dough in the fridge and let rise for 2 hours, or up to 24 hours. This extended rise will give the butter time to solidify back in the fridge (lamination process) which gives the crust a crispy, buttery flavor.

Assemble and Bake

  1. After the dough has risen and when you are ready to make the pizzas, preheat the oven to 400 degrees Fahrenheit. If your oven cooks cool, set your oven to 425 degrees.
  2. Get two 9 inch cake pans ready. It is possible to use a smaller cake pan. If you use a smaller size, put a sheet pan under the cake pan in the oven to catch any spills. 
  3. Pull the first ball of dough out of the fridge and set it in the center of your cake pan. 
  4. Working from the middle to the edges, press the dough to the edges and up the sides of the pan in an even layer. Initially it may take a little bit of work with the cold dough but as it warms up a bit, it should become soft and workable.
  5. Layer the bottom of the pizza with cheese. We like putting slices of havarti cheese on the bottom, followed by a cup of mozzarella cheese. You can use whatever cheese you prefer. 
  6. Next put your favorite toppings on top of the cheese ie: pepperoni, ham, mushrooms, olives, etc…
  7. Spoon half of the sauce on top of the first pizza. Brush the top of the crust with a little bit of olive oil and sprinkle parmesan cheese if desired.
  8. Repeat the process with the second pizza. 
  9. Bake the pizzas for 25-28 minutes until bubbly.
  10. Let the pizzas rest for about 10 minutes before removing from the pan and slicing to serve. Enjoy!

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Family Pizza Night

I put out a bunch of toppings and let the kids go to town. Pepperoni, olives, pineapple, you name it!

One of the easiest and tastiest doughs that graces our home most Friday nights is homemade pizza. Not only is it very forgiving, but everyone can tailor it to their own preferences, making it the perfect experiment for kids and a great meal for families. You can go crazy with toppings, or keep it simple with cheese or pepperoni. If you’re like me, it’s a time to clean out my fridge and see what I have that would be yummy on top of a pizza. I also like adding unique ingredients. One of my favorites is a brie, ham and apple pizza drizzled with honey. Pizza night has so many endless combinations that it is sure to be a crowd pleaser.

One of the best parts about this pizza recipe is that you can make the dough ahead of time…as in two to three days ahead! Mix together the ingredients and then throw it in a covered bowl and let it sit in the fridge for a couple days before pulling it out for family pizza night. Retarding the dough for this length of time actually enhances the flavor of the dough. But don’t worry, if you decide on pizza last minute or just keep forgetting to make it ahead of time, it will still turn out great.

I love using parchment paper and a pizza stone for homemade pizza. To get that beautiful crispy crust, a pizza stone makes a big difference. With that said, I used to make pizza all the time on a sheet pan. The crust never got super crispy, but it was still delicious. So, don’t let not having a pizza stone stop you from trying out this recipe. My kids absolutely love making their own mini pizzas. I like to set all my toppings out on the table and give each child their individual amount of cheese (we’ve got cheese hoarders around here). Everyone gets to work rolling out their own small piece of dough (it doesn’t have to be a complete circle) and topping it with whatever they want. 

Another tip for delicious home-made pizza is cranking your oven up HOT! That will make for a crisp crust but a delicious middle. You want to bake your pizzas anywhere from 475-500 degrees and they will usually only take a few minutes. Make sure you preheat your pizza stone too. 

I usually make one large pizza for our family and then my four kids all make their own. As they finish topping their pizzas I’ll bake them quickly and then bake our family pizza. The whole process takes maybe half an hour…for five pizzas. I love pizza night for getting my hands doughy and because I never have complaints from the kids.

And full disclosure: my freezer is still stocked with Costco frozen pizza because life is all about balance, you know 🙂

Yield: 2 large pizzas OR 1 large and 4 mini kid-sized pizzas

Time: 10 minute mix, overnight rise-3 day rise, 10 minute prep, 10 minute bake

Ingredients:

Dough

  • 2 cups of warm milk  (you can also use warm water)
  • 1 Tablespoon sugar
  • 1 Tablespoon instant yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 Tablespoons neutral oil
  • 4-5 cups of flour all-purpose (can also do half whole wheat/half all purpose flour)

Toppings

  • Favorite pizza sauce
  • Unlimited toppings
  • Shredded mozzarella cheese (2-3 cups)

Instructions:

Hot, hot heat is a key to good pizza.
  1. Warm the milk (not too hot, you want it the temperature of a baby’s bathwater). Pour the milk into the bowl of a stand mixer (or a bowl to knead by hand). Add the sugar, instant yeast, salt, garlic powder and oil. Then, a cup at a time, add the flour. Use the dough hook to mix. Continue adding flour until the dough clears the sides of the bowl but is still a little sticky. Knead for about five minutes.
  2.  For the most flavor, put the dough in a bowl and cover it. Leave in the fridge overnight or up to 3 days. When ready to use, divide the dough in two (or more depending on how many mini pizzas you are going to make). Let dough rest for 10 minutes.
  3. If you would rather use the dough immediately after mixing, divide the dough into two balls for two large pizzas, or make 1 large pizza and 4-5 mini kid-sized pizzas. Let dough rest for about 10 minutes before rolling out.
  4. Before rolling out the dough, place a pizza stone in your oven and preheat to 475-500 degrees.
  5. Place each ball of dough on a piece of parchment paper. Use a little flour if necessary to roll out, stretch with your hands and shape your pizza. Let the dough rest for a minute and then continue rolling or stretching dough to your desired thickness.
  6. Top with your favorite pizza toppings and bake. Large pizzas should bake in 8-10 minutes. Mini pizzas will take around 5-6 minutes. Enjoy!

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