Pizza with a Purpose

Posted by on Mar 29, 2012 in Pizza | 3 comments

Twenty years of pizza.  We have been making our own pizza for at least that long.  Once a week we make pizza.  When the boys were home it was usually on Fridays after a matinee at Big Newport.

Now it has become a sporting event.  On Sunday nights after church, MP makes a pizza from the lean, spicy wild game sausage he constructs a couple times a year.  It is either wild boar or venison.  I am not much of a meat eater.  I love this sausage!  He grinds the meat and adds fresh garlic, parsley, pepper flake, fennel seeds, cheeses and red wine.

What a savory, zesty, goat cheesy delight we know will come out of the oven on any Sunday.  Feel free to click on any pizza to take a big bite!








Make your own pizza night with our granddaughters has been standard issue for sleepover fun.

































The challenge for me currently is to create the second pizza out of whatever is left from the weeks provisions.  The toppings come from the refrigerator or garden.  In summer when tomatoes and basil are thriving, Margarita pizza is always a winner.  I have made pizza from beets.  I have made pizza with clams.  How about Pear and Blue Cheese topped with Arugula Salad?   During the holidays Turkey, Cranberry and Brie is on the menu.  Deep Dish Ricotta Pizza with Caramelized Onions is a pie to die for.

We have had some fairly strange pizzas.









All have been edible.  The remaining pizza goes with MP to the office on Monday mornings.  I have heard Cole won’t touch my pizza.

Whatever you top your pizza with-- it all begins the same way.  The dough becomes a palate for the time honored toppings or the remnants from the week.  No cheating!












Begin with the best.  High gluten.  All purpose flour works too.








Water, olive oil, yeast, sugar to feed the yeast, Kosher salt.












I use a stand mixer with a dough hook but used my food processor for the first century.








Flour and salt in the bowl.








Tepid water, yeast and sugar.








Bubbles mean the yeast is proofed and ready








to add the olive oil.








Pour the proofed yeast mixture over the flour and begin turning the dough.

The only tricky part is how much more water you need...








While the machine is running, begin adding anywhere between 4 and 6 ounces more water.  It sorta kinda depends.  The dough should from a clean clump around the dough hook or a ball if using a processor.  If it is too wet add a little more flour.  You will get the hang of it.  I count to 50.  Works for me.

Let the dough rest for 5 minutes.  Turn the machine back on and count to 50 again.  This takes care of the kneading.  Of course you can do this by hand.  It is therapeutic to handle the pizza dough too!








Oil your hands and shape the dough into a ball and place it in an oiled bowl to rise.








Cover and let it rise for 20-30 minutes depending on the weather.








Bravo!  Divide the dough in half.  This makes two pizzas.








You can roll it out or press it out.  I have never thrown it in the air.








I dock my crust only because I found this cool tool at the restaurant supply. It is not necessary.








MP's pizza palate.








Home made Marinara.  Trader Joe's makes a great pizza sauce.








Venison Sausage








Goat Cheese









Into the oven to bake.  If I was Italian I would have a pizza oven in my terraced garden.

On this occasion,  I raided the remainder of our St. Patrick's Day dinner.



















Porter Spicy Brown Mustard








Corned Beef








Carrots and Potatoes








Chopped Cabbage








Kerrygold Skellig 100% Natural Cheese~~ a Strong Cheddar with an appealing bite

Imported from Ireland








Corned Beef, Cabbage and Root Vegetable Pizza with Irish Cheddar.

Let it rest... oh my, tangy but subtle flavors of a warm corned beef sandwich.















Spicy Venison Sausage Pizza with Goat and Mozzarella








Is it Sunday yet?

Pizza Dough


  • 2 teaspoons dry-active yeast
  • 1/2 cup tepid water (not over 110 degrees F.)
  • 1/2 teaspoon sugar
  • 1/2-3/4 cup water
  • 1 Tablespoon olive oil
  • 3 cups bread flour or All Purpose unbleached flour
  • 1 teaspoon Kosher salt


  1. Add the yeast and the sugar to the tepid water and let bubble for about 5 minutes to proof the yeast.
  2. Add the oil into the proofed yeast mixture. Measure the dry ingredients into the bowl of a food processor or stand mixer. Turn on the machine and process the yeast just until the dough collects on the blade of the food processor (40-50 seconds) adding extra water as needed. This can also be done in a large bowl with a wooden spoon.
  3. The dough will be soft. Let it rest 5 minutes and process 30 more seconds in the machine.
  4. Let the dough rise in an oiled bowl covered with plastic wrap in a warm area free from drafts until double in volume (20-30 minutes).
  5. Divide the dough in half (if making two pizzas) and let rest while you prepare the pans.
  6. Preheat the oven to 450 degrees F. Oil the surface of two 16 inch pizza pans (if making two pizzas). Form each piece of dough into a disk and transfer into prepared pans. Shape to fit.
  7. Top pizzas and bake 12-15 minutes or until crust is golden brown and cheese topping is hot and cheese bubbling.


  1. 3-29-2012

    You have to have tasted the open faced egg pizza to realize what a savant Coco is in the kitchen. It was an amazing culinary experience.

    • 3-3-2014

      okay I love a fried egg sandwich better than a piece of chocolate cake so i think I would love that egg pizza, Thank you so much for posting your recipe for dough, I have been wanting it for a while. love you both!

  2. 4-1-2012

    Oh, what adorable little cooks you have in your kitchen!! The margarita pizza is my fave….Wish I had a bite right now!!


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