How to Make Pizza

One of my favourite things to cook when friends drop in for dinner is homemade pizza. Guests normally find it pretty entertaining to watch as I make the dough and then they each get to roll up their sleeves and earn some participation points while they add toppings to their own personal pizzas. Kids will enjoy this part as well. The fastest way is to pick up the already prepared pizza dough at the grocery store and merely add the sauce and toppings, but for what little additional work is required to make your own dough, I think it’s worth making it yourself and getting flour on your clothes – part of the fun!


1 package active dry yeast

1 cup warm water

2 cups all-purpose flour

3 tbsp olive oil

1 tsp salt

2 tsp granulated sugar



  1. In a small bowl, dissolve the yeast in warm water. Let stand about 10 minutes or until slightly frothy.
  2. In another, large bowl, combine the yeast mixture to the flour, olive oil, salt and sugar; stir well to combine. Beat well until dough becomes stiff.
  3. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
  4. Move dough to a well floured surface. Form dough into a round and roll out into a pizza crust shape.
  5. Cover with your favorite sauce and toppings and bake until golden brown, about 20-23 minutes.

For toppings, I usually add canned tomato sauce (of course), sliced white or brown mushrooms, sundried tomatoes, kalamata olives, artichoke hearts and I often add a few dollops of pesto sauce.


About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet

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