Pizza Pandemonium

Do you ever get bored of your standard tomato sauce and cheese pizza? I know I do. The great thing about pizza is it’s super versatile. It’s basically a blank canvas. Put whatever sounds good in the moment and it will probably taste great! I like to make many little pizzas that way if you get carried away in your pizza experimentation it won’t matter too much but do whatever floats your boat. Let’s make some pizza!

Pizza Dough


  • 1.75 C Bread Flour
  • 1 t Active Dry Yeast
  • 3/4 C Water (warm)
  • 1 t Sugar
  • 1 t Salt


  1. Add the yeast and sugar to the warm water and gently mix. Leave for 15 minutes until foamy.
  2. Combine the salt and flour and whisk. Add in the yeast mixture.
  3. Knead until the gluten is developed enough so that when you hold the dough up it doesn’t immediately start drooping to the floor. Add a tiny flour if too sticky or water if too dry. Cut into as many pizzas as you want (1 really big one or several small ones, etc…)
  4. Cover the dough and proof it in a warm place for about an hour until it doubles in volume.
  5. Shape your pizza(s) to your desired shape (I rub corn meal on the bottom so they slide easily off onto the stone). Top with whatever you fancy!
  6. Bake at 500° for several minutes on a pizza stone until the edges start to brown. You could also use a baking sheet.

Your dough should look something like this:


Here’s some of the pizzas I’ve tried out:

Aji Amarillo, Parsley and Parmesan


Pear, brie and pecans


Tre Formaggi e Olio


Apricot Goat Cheese and Pecans




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