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Pizza Shop Pizzas

"This is absolutely the best homemade pizza I've ever tried! It's easy to make and you can simply toss on the toppings you and your family love." Melody Mellinger Myerstown, Pennsylvania
  • Total Time
    Prep: 40 min. + rising Bake: 15 min.
  • Makes
    2 pizzas (8 slices each)


  • 2 packages (1/4 ounce each) active dry yeast
  • 2-2/3 cups warm water (110° to 115°)
  • 4 tablespoons olive oil, divided
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic salt
  • 6-1/2 to 7 cups all-purpose flour
  • 1 tablespoon cornmeal
  • SAUCE:
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon each dried basil, oregano, marjoram and thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 cups shredded pizza cheese blend
  • 1 package (6 ounces) sliced turkey pepperoni
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 cup pickled pepper rings
  • 1 small onion, halved and sliced
  • 1 can (4 ounces) mushroom stems and pieces, drained


  • In a large bowl, dissolve yeast in 2/3 cup warm water. Add 3 tablespoons oil, sugar, salt, oregano, garlic salt, remaining water and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide into two portions. Roll each into a 15-in. circle. Brush two 14-in. pizza pans with remaining oil; sprinkle with cornmeal. Transfer dough to prepared pans; build up edges slightly. Bake at 425° for 5 minutes.
  • In a small bowl, combine the sauce ingredients. Spread over crusts. Sprinkle with toppings.
  • Bake for 15-20 minutes or until crusts and cheese are lightly browned.
Nutrition Facts
1 slice: 382 calories, 14g fat (6g saturated fat), 33mg cholesterol, 1027mg sodium, 48g carbohydrate (6g sugars, 3g fiber), 16g protein.

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Average Rating:
  • pajamaangel
    Nov 16, 2013

    These were delicious!

  • geri steele
    Jun 7, 2013

    No comment left

  • knjsaunders
    Mar 4, 2011

    No comment left

  • MomsHaven
    Oct 4, 2010

    This is the first homemade pizza I've ever made! I am still learning how to make crusts and this onewas a sinch! I would defineately recommend trying this recipe!

  • drumchick99
    Jul 9, 2010

    We use this recipe just for the crust and it is amazing. It REALLY does taste like a local pizza shop, and you can add whatever sauce and toppings you like. We make pizza once a month and this is the recipe we use.

  • cnick
    Sep 14, 2009

    No comment left

  • jbug827
    Sep 5, 2009

    I cut the crust portion in half and made the pizza on a 15x10x1 baking sheet. I made the full sauce recipe and used just over half with the remainder put in the fridge for english muffin pizzas later in the week. I modified the amount of toppings used, but had a little of everything along with adding green peppers. LOVED the toppings!!

  • mjldfitch
    Jul 19, 2009

    Has anyone tried this recipe with whole wheat flour?

  • cherrylady
    Jul 10, 2009

    My pizza pans are only 12 inches -- perhaps that can be blamed for the extreme thickness of the crust. Next time I'll divide it between three pans. It was an easy dough to work with and we loved the flavor.

  • dais79
    Jun 23, 2009

    I make the sauce here to use on the "Perfect Pizza Crust" in the same issue. It is wonderful and so much healthier than a store bought jar!