Homemade pizza with store-bought dough is quick and easy to make at home. I’ll show you a few techniques that make working with the raw dough much easier. The variety of toppings that can be used make this a very versatile meal, and a great way to use those extra herbs or vegetables just sitting around. This is a favorite that everyone will be sure to enjoy! Serves 4.
- 1 lb. Package of Premade Raw Pizza Dough, plain or wheat
- 14 oz. jar of Pizza Sauce
- 8 oz. of fresh Mozzarella sliced thin
- 3 Roma Tomatoes sliced thin
- 1 Red Onion sliced thin
- Fresh Basil
- 1 tbsp. Herbes de Provence (or dried basil)
- Balsamic Vinegar Glaze
- Pecorino-Romano or Parmigiana Cheese
- 2 tbsp. Olive Oil
- Sit out pizza dough to warm up, 1/2 to three hours. The longer the better, as it makes the dough easier to work with when it’s near room temperature.
- Pre-heat oven to 475°
- Pour pizza sauce into a fine mesh strainer to remove excess liquid and let sit until needed. This is very important to prevent a watery pizza.
- Remove dough from the bag onto a floured surface, and knead for several minutes. Make sure to flour your hands and working surface if the dough is sticking.
- Brush a pizza stone with olive oil. A sheet pan can be used if you do not have a pizza stone.
- Place the dough ball in the center of the pizza stone, and start working it outwards in all directions with you hands. Once I get the ball flatted to about 6 inches around, I use a rolling pin with a light coating of flour to roll out the dough until it reaches near the edges of the stone.
- Place the stone with the raw dough in the oven for 7 minutes.
- Remove the pizza and stone and place on a heat resistant surface. Brush olive oil all around the edges of the pizza dough, and sprinkle grated Pecorino-Romano cheese all around the edges.
- Spread the strained pizza sauce with a spoon all around the dough, leaving a small part of the perimeter without sauce (this is your crust)
- Place the sliced mozzarella slices without overlapping on top of the pizza sauce.
- Place the sliced tomatoes, then onion on top of the cheese. Sprinkle with the Herbes de Provence.
- Place in the oven for about 12 minutes. The exact time will vary depending on the dough thickness and moisture content, so watch until the edges of the crust just start to brown.
- After removing from the oven, drizzle with the balsamic glaze and place the fresh basil on top. The pizza is now ready to serve.
You can certainly experiment with your favorite pizza toppings with this recipe. This can affect the overall cooking time, so just watch until the crust starts to brown. When working with the dough, it can become very sticky and want to tear. Any time it starts sticking to your hands or work surface, add more flour. As long as you are adding just a dusting when needed, you do not worry that you will add too much. Straining the sauce is also very important, the excess moisture will not evaporate quickly enough and you will have small puddles of water on your pizza which you don’t really want. Please let me know if the comments below what you think of this recipe. I would love to hear from you!