Making restaurant quality pizza at home can be inexpensive and easy once you have a routine. The tips here will have you rockin’ great pizza in a flash. Yes, we eat a lot of pizza at my house.
Gathering the Right Ingredients to Keep it Inexpensive and Easy
Dough
There is little reason to go out of your way to make dough from scratch, since low-cost quality prepared dough is readily available. My first choice is always fresh dough, from a local source (when available cheaply). If you have any trouble finding a source for inexpensive fresh dough, most grocers carry multi-packs of bread frozen bread dough. Either way you shouldn’t need to pay more than a dollar per dough ball (enough to make 1 pizza).
Sauce
I have been using canned “Cento” pizza sauce, for about 8 months now. It is available at a local discount grocer for just 99 cents, and is the best I have tried yet. If this brand is not stocked at your market, just grab a jar of Ragu pizza sauce, or try one of your local brands. We tried “California” brand sauce, but found it a little too sweet, for our tastes. Those with a stockpile of regular spaghetti sauce can utilize this for pizza also. I would just suggest simmering it down some and adding a little oregano.
Cheese
You will need about 8 oz. of shredded cheese for your pizza. Mozzarella or a pizza blend will do. I also sprinkle on some grated Parmesan cheese, after I put on the toppings.
Toppings
The sky is the limit. One of my favorite combos is chopped leftover grilled chicken, pepperoni and sweet onions. Look through your fridge and get adventurous. I do recommend Margarita brand pepperoni. It is a bit less greasy than most I have tried.
Seasonings
Once the pizza is assembled, sprinkling on a little oregano and grated Parmesan boosts the flavor. I also like using Mrs. Dash Table Blend or fresh basil on my pizzas, as well.
Equipment
I suggest using a simple aluminum half sheet pan (the kind used in restaurants). They are not that expensive and are an excellent investment. They last forever. Whatever pan you use avoid non-stick unless you don’t have any choice.
Making the Pizza
- Preheat oven to 425 degrees and put rack on lowest setting.
- Spread about a tablespoon of oil on the pan. (I use olive oil, but canola or vegetable oil will be fine)
- Place dough on pan and stretch it to edges as best you can. (Don’t worry when it shrinks back, it will take a few times to set up the way you want.)
- Gather other ingredients and prep them for usage.
- Re-stretch dough til you are satisfied with results.
- Top with sauce (1/2 a can or jar should be just right). The back of a spoon works well, to spread sauce.
- Cover evenly with cheese, then toppings.
- Sprinkle with oregano and grated Parmesan.
- Bake for 22-26 minutes. Timing will depend on your oven. The top will be starting to brown and the bottom will have good color.
- Place the pizza directly on an old kitchen towel immediately after pulling it from the oven. (Leaving it in the pan or directly on the counter will trap moisture and the crust will lose it’s crispness).
- Cut and enjoy.
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