Do It Yourself Pizza


Kristin Devine

Kristin is a geek, a libertarian, and a domestic goddess. She lives in a wildlife refuge in rural Washington state with too many children and way too many animals and works with women around the world as a fertility counselor. There's also a blog which most people would very much disapprove of

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10 Responses

  1. Avatar DW Dalrymple says:

    Pears, pineapple on a pizza? They say it’s a free country…haha

    Interesting take.Report

  2. So, most folks know I am a bit of a foodie. After years of working on it diligently I am an excellent home cook. I have some holes in my culinary game though. I’m not a very good baker, though I finally did manage to make bread that was passable – I have no feel for the chemistry set-like workings of proper baking. Besides, I have a kid that is truly gifted at it so I leave it to her. But the thing I have failed at most, and often, is trying to do pizza crust. I suck at it. Doesn’t matter the style, or method, or recipe I find a way to not be happy with it. Even with proper equipment and pizza stone it sucks. in the mixer or done by hand, still fail. Might be a standards and expectation thing, but I’m never happy with it. So I will definitely be working through these recipes in an attempt to conquer my suckiness.

    As always, excellent article, Kristin.Report

  3. I’m going to have to try this, although the local Papa John’s has really cheap pizza on mondays that kind of fulfills our weekly needs. Be nice to mix things up though.Report

  4. fillyjonk fillyjonk says:

    There’s also “Four Seasons” pizza (Quattro Stagioni): artichokes (spring), tomatoes (and sometimes basil) (summer), mushrooms (fall), and prosciutto (or olives, for vegetarian) (winter). This is one that I’ve been told is “classic” and harks back to Italy.

    I also have a friend who makes what she calls “garbage pizza” – basically, all the bits of leftover veggies and meat in the fridge that might otherwise wind up as, yes, garbage.

    I’m picky, I can’t do that. My usual topping is plain cheese, though I have done spinach (for God’s sake don’t put it on before the VERY END of cooking or it’s terrible), mushrooms, various meats, basil, sometimes onions….still can’t do green peppers.

    I also sometimes use the Cook’s Country deep dish pizza crust recipe – it has milk in it and is a bit sweeter and richer than average pizza dough, but I have always liked the thick-crust Sicilian style pies and those often have a sweeter crust. There used to be a restaurant near my parents’ that called itself Chicago Style, but instead of the casserole-style deep dish pizzas, they served a really EXCELLENT thick crust pizza with a slightly buttery crust and a thick, slightly-sweet tomato sauce…..not many spices in the sauce so you really could taste the plum tomatoes….Report

  5. I touched on this in my own entry, but I really am confused why American homes don’t often feature pizza ovens. They aren’t very complicated; they’re basically just fireplaces. I am sure that most people have some cooking device made to make some dish that they neither like as much nor eat as much as they do pizza.Report

    • Avatar Blake says:

      Pizza ovens traditionally take up a fair amount of space, heat up the house a whole bunch, and are perceived as single-use appliances. I’m thinking of getting an outdoor one, though.Report

      • Avatar Michael Cain says:

        I have friends in Sante Fe that have traditional adobe hornos outside the house. One of them uses hers for pizza, but complains about the long planning horizon — it takes some hours to bring one up to temperature.Report

        • Avatar Blake says:

          Right! You can fire up the pizza oven and you can order it and the pizza will be delivered while you’re just about to slide the homemade one in. Heh. (Varies by location, obviously.)Report

  6. Avatar blake says:

    Making pizza is fun. You can do all the weird stuff, and you can do cauliflower crusts if you’re into the low-carb thing.

    But one of my favorite pizzas was a thing called a “Poor Boy”: Crust with a little bit of cheese baked in, with marinara for dipping.

    The crust experience cannot be brushed off…Report

  1. April 12, 2020

    […] Note about spaghetti sauce – you can make your own sauce, and Sam Wilkinson has a great recipe for doing so here: Simple Red Sauce. Jaybird has a slow cooker marinara here: Colorado Style Sauce. Tod Kelly has a great recipe for a Puttanesca Sauce too. But, as is the case for so many things, even though I can make my own sauce, I usually don’t. Thus, let me sing the praises of Tuscan Traditions, the marinara sauce that has ruined all other marinara sauces for me forever.  It’s so good. So so good. Not every store has it but it’s worth looking for. If you find it too expensive, in a pinch, I’ve mixed Tuscan Traditions half and half with that cheap 99 cent Hunts sauce in a can (one of my children will only eat Hunts, so I usually have both on hand) and it still has most of the Tuscan Traditions yumminess while being cheaper. Please note, the dry seasoning packets for “spaghetti sauce” are generally terrible – and as you know by now I love me some dry seasoning packets, so please take my word, they aren’t good. And of course you can use marinara sauce for more than just pasta; it also makes a good pizza sauce. […]Report