Weather has been pretty warm lately, with the transition from a rainy spring to blazing sun… not complaining! Warm weather + breeze  = perfect weather. I made pizza for dinner today, but it probably wasn’t the best idea because it only added heat to the already warm kitchen. Why pizza in this hot weather? Well, we have another giant bag of mozzarella cheese in the fridge (Costco, obvs) and figured it should be eaten before it goes bad… the last bag went bad from sitting in the fridge too long.

For the crust, I went with another recipe from and added a few more ingredients to the basic recipe.

Pizza Crust 
This modified recipe is 1.5 times the original which made enough crust for 3 thin crust pizzas – 2 large, 1 small


  • 1 tablespoon and 1/4 teaspoon active dry yeast
  • 3/4 teaspoon brown sugar
  • 2 cups and 3 tablespoons warm water (110 degrees F/45 degrees C)
  • 1 teaspoons salt
  • 2 tablespoons and 2-3/4 teaspoons olive oil
  • 3 cups whole wheat flour
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons italian spice blend (oregano, basil, thyme, other stuff)
  • pepper


1.  In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2.  Stir oil into the yeast solution.
3.  Mix 4 cups flour, salt, garlic powder, spice blend, and pepper in a large bowl.
4.  Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

The workstation

5.  Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, let the dough rise for 15 or 20 minutes before topping and baking it. *Note – Use a thin baking pan/sheet and place the pan on the bottom rack of the oven when baking.

6.  Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

The original crust recipe doesn’t have any garlic/ dried herbs, but figured they would add a little extra… couldn’t taste much in the pizza, so will probably need to add more next time. For the toppings, I went with mushrooms, canned olives, canned pineapple, red onion, red/ green peppers, pizza sauce, and a prepackaged trio of meat (salami, pepperoni, and smoked ham). My brothers have to have meat on their pizza, but I prefer vegetarian/ not much cheese. One tip that this recipe doesn’t mention is to brush to the dough with a thin coat of olive oil before spreading the sauce on. According to the food network, this helps seal the crust and prevents the sauce from seeping/ being absorbed by the crust.

Jeremy’s meat-lovers pizza

Jeremy even helped out and made an all meat/ cheese pizza. Have to say that his looks a bit better than mine, with all that browned cheesy goodness.


6 Comments Add yours

  1. Amy K. says:

    Mmm, looks so good! You should make that for Lil’ G and me one day. LOL. Pls add that to our list. Thx!


    1. Janine says:

      lol lost track of how long that list is now


  2. Jachito says:

    Yummmm!!! I missed out… 


    1. Janine says:

      Told you to come by


  3. Amanda says:

    I thought adding sugar directly with the yeast would make it react faster therefore making it use up the gas that it produces up too quickly?


    1. Janine says:

      Yah, it does make it react faster, but I’m not sure if it makes it use up the gas more quickly. All the recipes I’ve used for bread recommend to ‘proof’ the yeast first w/ sugar to jumpstart it, but I have seen recipes that don’t say to do that.


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