Home / Home Cooking / My First Ever Homemade Pizza: Simply Delicious

My First Ever Homemade Pizza: Simply Delicious

Last month — as you may recall — I purchased my first pizza stone. Unfortunately, when it arrived in the mail it was cracked (Pizza Stone Fail). Well my new stone arrived earlier this month and thanks to a number of pizza related birthday presents I was in good shape to start making my first homemade pies.

Before I take you through the steps, it’s worth noting that we are in the midst of a homemade pizza boom. Earlier this year, The New York Times published a piece about how to make pizza at home (The Slow Route to Homemade Pizza) and Slice recently began running a feature – My Pie Mondays – in which amateur pizza makers are able to show off their work.

I took a class at Pizza A Casa earlier this year (Making Pizza At Home Is Easier Than You Think), but hadn’t been able put to use the tips I learned until now.

I was a little nervous to make my first pie. I eat so much good pizza each week and I was worried that my homemade pizza would not compare to even a standard New York slice joint. Boy was I wrong. I know it’s odd to write about how great something you made yourself tastes… but I really surprised myself. I knew that the pizza looked delicious when it came out of the oven, but when I took my first bite, it was a transcendent experience. It was a lot of work, but I encourage any pizza lover to go and make your own pizza. It’s relatively easy and with high quality ingredients, there’s no limit on how good the pizza can taste.

Let me take you through my experience.

I started by mixing 1/4 cup of water with a packet of active dry yeast (available at any grocery store). After a few minutes, it was clear the yeast was, in fact, active!

I then took the yeast mixture and combined it with 1 1/4 cups of water and 3 1/2 cups of “oo” flour. This type of flour can be found in any Italian grocery store — it’s the most highly refined flour and is recommended for making pizza dough. 

After hand kneading the dough, I was able to divide it into four balls which would soon become the bases for my pies. I set aside the balls in four separate covered containers for 45 minutes to allow them to rise.

The dough was then carefully stretched using a deejay like motion in which the pie was turned in circle, with one hand holding it in the center and the other hand doing the stretching.

And now… the fun part begins… toppings! I wanted my first pie to be basic, with just cheese and sauce as the base. I’d been given some pizza sauce from Williams-Sonoma as a gift so I applied that to the pie along with some fior di latte cheese I purchased from BuonItalia in the Chelsea Market.


My topping plate contained these items along with some hand snipped basil from a plant that I’ve been growing in my apartment.
The cheese and sauce were applied to the pie…

… and then it was time to get that sucker into the oven!

I left it in there for just over 10 minutes. Once I noticed a bit of charring on the crust, I took it out. It was then time for garnishes. First the basil…

… then some olive oil (also from Williams-Sonoma)…

… and finally a bit of shredded parmgiano.

All this work was worth it when I dug my mouth into the first slice. I guess the best part about making a pie at home is you’re in control. You can use ingredients as you see fit. Love basil? Throw it on! A bit of garlic? Why not? My favorite pizza comes from Di Fara in Brooklyn, so I tried to mimic their pies as much as possible. Maybe I was hallucinating at this point, but I’d like to think I came as close as possible to making a home version of a Di Fara pie. By now you’re probably wondering what it looked like. So here you go:

This pie was followed by three more pies. On the second pie I replaced the shredded parmgiano with Jarlsberg cheese and added pepper and garlic.

My third pie was cheese based and featured shredded parmgiano, Jarlsberg cheese, and fior di latte — all prior to being cooked. It was then topped with shredded parmgiano and Jarlsberg cheese after it came out of the oven. A little bit of honey was added for additional flavor… and of course basil!

The fourth and final pie was sauce based. Additional flavor was given with a hint of shredded parmgiano, pepper, garlic, and basil.

Here are a couple of additional photos that should give you a sense of the kind of crust I was able to achieve in a standard oven. I can’t wait to make more pizza soon!

About I Dream Of Pizza

Some guys dream about winning the Powerball jackpot, making love to Kate Upton, or scoring the winning touchdown in the Super Bowl. But personally, I spend most of my time dreaming about digging my face into a mouth watering slice of pizza. Fireworks are ignited. Music comes out of nowhere. And just like that, I’ve fallen in love once again. Since 2008, I've chronicled my pizza eating adventures in New York City and around the world on I Dream Of Pizza -- the web's most popular blog dedicated entirely to pizza.


  1. Hello, Neat post. There is a problem with your site in internet explorer, would check this… IE still is the market chief and a large part of people will miss your fantastic writing because of this problem.

  2. Wow! This can be one particular of the most beneficial blogs We’ve ever arrive across on this subject. Basically Great. I am also an expert in this topic so I can understand your hard work.

  3. Thanks for your write-up. Another thing is that just being a photographer requires not only trouble in capturing award-winning photographs but in addition hardships in acquiring the best video camera suited to your requirements and most especially situations in maintaining the grade of your camera. This really is very correct and evident for those professional photographers that are into capturing this nature’s engaging scenes – the mountains, the particular forests, the wild or the seas. Visiting these exciting places surely requires a digicam that can surpass the wild’s unpleasant conditions.

  4. This is the right web site for anybody who wants to find out
    about this topic. You understand so much its almost hard to argue with you
    (not that I actually would want to…HaHa). You certainly put a
    new spin on a topic that has been discussed for years.
    Excellent stuff, just wonderful!

  5. Movie star and singer Patrick Bruel had been one among
    France’s biggest stars over the ’90s, first making the name like a teen idol and leading
    an excellent to traditional French chanson within the new millennium.
    Bruel came into this world Patrick Benguigui throughout Tlemcen, Algeria, on May 14,
    1959. His or her father abandoned the household when Patrick was merely a
    year old, including 1962, after Algeria acquired its independence, his
    mummy moved to France, deciding from the Paris suburb of Argenteuil.
    A good soccer player in his youth, Patrick first chosen the
    idea of like a singer having seen Michel Sardou perform in 75.

    As good luck may have it, acting would provide him his
    first success; first-time representative Alexandre Arcady ran an advert seeking a young man along with a French-Algerian (or “pied-noir” in This particular language slang) accent for his film Le
    Coup dom Sirocco. Benguigui (as he was still called) responded and won the part.
    The below year, he spent a little while in New York City, where he fulfilled Gérard Presgurvic, later for
    being his primary songwriter.

    Source: http://mytotallyproperty.com/blog1/?p=183

  6. ¡¡¡¡¡°àÅ£¿¡±ÈβÔÁúµÄÍ«¿×·Å´óÁËһϣ¬¡°ÄãÊÇ˵¡­¡­ÄãÓÐÁ˹ØÓÚÉíÊÀµÄÏûÏ¢£¿¡±
    欢乐炸金花金币 http://imgur.com/Y8Gqw1O

  1. Pingback: online games

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top