Food Fight: Pizza Pizzazz!

So Jess and I absolutely love to make homemade pizza with homemade being defined as a pizza crust that comes in a bagged powder or completely pre-made, and pizza sauce from a jar. Basically the only thing homemade about it is the fact that we add our own toppings. My pizza usually consists of some veggie concoction or Mediterranean theme, while his is just cheese and pepperoni, or if he’s being “healthy”- turkey pepperoni (this was a big step!!).  So this weekend I asked Jess what I should make for my blog this week and his reply was “pizza.” I rolled my eyes at first but then thought about it some more. I have always wondered if pizza ingredients made from scratch taste that much better and how the nutritional value compares to the ones you  buy from the store. This is when I decided that we would make a REAL homemade pizza and compare the difference.

I used this Whole Wheat Pizza Crust recipe from

(made 2 small/medium pizzas or one large/extra large pizza)


Jess’s boring pizza crust!

  • 1 teaspoon white sugar
  • 1 1/2 cups warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour crust


  1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Stir the olive oil and salt into the yeast mixture, and then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
  3. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  4. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
  5. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
  6. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

And this recipe for the Pizza Sauce from


My fabulous pizza crust with sauce!

  • 3-4 Tbsp olive oil
  • 1 medium onion (finely chopped)
  • 1 Tbsp minced fresh garlic
  • 3-4 tsp dried Italian seasoning
  • 2-4 tsp oregano
  • 1/4 cup tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 tsp salt
  • black pepper (to taste)


For the most part, I made the sauce exactly as the recipe said. I did use as little olive oil as possible and I only used half of an onion due to Mr. Shelby’s constant complaints about them being gross, stinky, crunchy, etc.

  1. In a saucepan, heat the olive oil; sauté the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
  2. Add in garlic and sauté for 2 minutes, stirring constantly.
  3. Add in the tomato paste; stir and cook 1 minute.
  4. Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
  5. Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.

This recipe makes quite a bit of pizza sauce. I froze the remainder of the sauce and I definitely have enough for two pizzas next time.

SO what was the results of the pizza test you ask??  STAY TUNED TO FIND OUT!!


One thought on “Food Fight: Pizza Pizzazz!

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