Ultimate Family Feast Pizza
Nothing brings the family together quite like a homemade pizza, tailored to everyone's tastes! Skip the takeout and indulge in this Ultimate Family Feast Pizza—your crew will be begging for seconds. With the option to create either a towering extra-large thick-crust pizza or two perfectly crisp 13-inch thin pies, this recipe is versatile and delightful. Drawing inspiration from Chef Letty Flatt's classic pizza crust, this version has been carefully fine-tuned to deliver a golden-brown crust, zesty tomato sauce, and a bubbling cheese topping every time. Perfect for lunch, snacks, or a laid-back dinner, this recipe guarantees smiles all around. Just remember to allow extra time for the dough to rise, and you'll be treated to a pizza experience that beats delivery any day!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
warm water
1/2 cup (heated to 110°F)
dry yeast
1 packet (2 1/4 teaspoons) (active)
honey
1 teaspoon (liquid)
water
1 cup (room temperature)
olive oil
1/4 cup + 1/2 tablespoon (divided)
sea salt
1 teaspoon (for flavor)
flour
3 3/4 cups (all-purpose)
cornmeal
as needed (for sprinkling)
tomato sauce
8 ounces (canned)
tomato paste
3 ounces (canned)
sugar
3/4 teaspoon (for balance)
dried basil
1/4 teaspoon (for seasoning)
dried marjoram or oregano
1/4 teaspoon (for seasoning)
garlic powder
1 dash (for taste)
mozzarella cheese
2 cups (grated)
cheddar cheese
1/2 cup (grated)
pepperoni
as desired (sliced)
Instructions
1
In a small bowl, combine the warm water, yeast, and honey. Let it sit for 5 minutes until the mixture is frothy, indicating that the yeast is activated.
2
In a large mixing bowl or stand mixer, combine the yeast mixture with the remaining water, olive oil, sea salt, and 1 cup of flour. Gradually add the remaining flour, mixing until the dough starts to come together.
3
Knead the dough for about 10 minutes until it becomes soft, smooth, and elastic. If using a stand mixer, use the dough hook attachment for the best results.
4
Transfer the kneaded dough to a large oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise at room temperature for about 1 hour or until doubled in size.
5
Preheat the oven to 450°F (232°C). For the thick-crust pizza, generously spray a 12x17-inch baking sheet with no-stick cooking spray and sprinkle it lightly with cornmeal; set aside.
6
Once the dough is ready, punch it down to release air, then turn it out onto a lightly floured surface. For thick-crust, press the dough into a large rectangular shape, then carefully transfer it to the prepared baking sheet, stretching it to fit, and form a ridge around the edge.
7
Parbake the crust for 3-4 minutes to firm it up. Meanwhile, prepare the pizza sauce by mixing the tomato sauce, tomato paste, olive oil, sugar, dried basil, marjoram or oregano, and garlic powder in a bowl until well blended.
8
Remove the parbaked crust from the oven and gently press down any air bubbles. Spread the prepared sauce evenly across the surface, then layer with low-moisture part-skim mozzarella and your choice of toppings, finishing with a sprinkle of cheddar cheese for added flavor and color.
9
Return the pizza to the oven, baking for an additional 15 minutes or until the crust is golden-brown and the cheese is melted and bubbling.
10
For two 13-inch thin and crispy pizzas, reduce the rising time by half. Preheat the oven and a pizza stone at 450°F (232°C). After punching down the dough, divide it into two equal portions and roll out each portion into a thin circle.
11
Carefully transfer each dough onto the preheated pizza stone sprinkled with cornmeal, pressing to fit and form a crust. Parbake each for 3-4 minutes before adding sauce and toppings. Finally, bake for an additional 12-13 minutes until perfectly crisp and golden.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Family Feast Pizza?
It is a customizable homemade pizza recipe that can be made as one extra-large thick-crust pizza or two 13-inch thin-crust pizzas.
How many pizzas does this recipe make?
This recipe makes either one large 12x17-inch thick-crust pizza or two 13-inch thin and crispy pizzas.
What is the recommended oven temperature?
The oven should be preheated to 450°F (232°C).
How long does the dough need to rise for a thick crust?
The dough should rise at room temperature for about 1 hour or until it has doubled in size.
How do I activate the yeast for the pizza dough?
Combine the warm water, active dry yeast, and honey in a small bowl and let it sit for 5 minutes until frothy.
What temperature should the warm water be for the yeast?
The water should be heated to 110°F to properly activate the yeast.
How long should I knead the pizza dough?
Knead the dough for about 10 minutes until it becomes soft, smooth, and elastic.
What type of flour is used in this recipe?
This recipe calls for 3 3/4 cups of all-purpose flour.
What ingredients are in the homemade pizza sauce?
The sauce consists of tomato sauce, tomato paste, olive oil, sugar, dried basil, marjoram or oregano, and garlic powder.
What cheeses are used for the topping?
A combination of low-moisture part-skim mozzarella and cheddar cheese is used.
Why is cheddar cheese included in the recipe?
Cheddar cheese is added to provide extra flavor and a beautiful golden color to the topping.
What is parbaking and should I do it?
Yes, you should parbake the crust for 3-4 minutes before adding toppings to help it firm up.
How do I prepare the pan for a thick-crust pizza?
Spray a 12x17-inch baking sheet with no-stick cooking spray and sprinkle it lightly with cornmeal.
How do I prepare the thin-crust version?
Divide the dough into two equal portions, roll them into thin circles, and bake them on a preheated pizza stone.
How long does the thick-crust pizza bake after toppings are added?
Bake for an additional 15 minutes or until the crust is golden-brown and the cheese is bubbling.
How long do the thin-crust pizzas bake?
After parbaking, the thin-crust pizzas bake for an additional 12-13 minutes.
Can I use a pizza stone with this recipe?
Yes, a pizza stone is specifically recommended for the thin and crispy version of these pizzas.
What should I do if the dough has air bubbles after parbaking?
Gently press down any air bubbles after removing the parbaked crust from the oven before adding the sauce.
What is the purpose of cornmeal in the recipe?
Cornmeal is used for sprinkling on the baking sheet or pizza stone to prevent sticking and add texture.
How do I know the yeast mixture is ready?
The mixture is ready when it appears frothy, which indicates the yeast is activated.
What inspired this pizza recipe?
This recipe is inspired by Chef Letty Flatt's classic pizza crust.
What meat topping is suggested?
Sliced pepperoni is suggested as a topping, added as desired.
Do I need to punch down the dough?
Yes, once the dough has risen, you should punch it down to release the air before shaping it.
Is sugar used in the dough or the sauce?
Sugar is used in the pizza sauce to balance the acidity of the tomatoes.
Can I use a stand mixer?
Yes, a stand mixer with a dough hook attachment is recommended for the best results when kneading.
How much olive oil is needed?
The recipe uses 1/4 cup plus 1/2 tablespoon of olive oil, divided between the dough and the sauce.
What is the total rising time for thin-crust pizza?
For the thin-crust version, you can reduce the standard rising time by half.
What size is the tomato sauce can needed?
You will need an 8-ounce can of tomato sauce.
What size is the tomato paste can needed?
You will need 3 ounces of tomato paste.
Is this recipe suitable for lunch?
Yes, it is perfect for lunch, snacks, or a laid-back family dinner.