As a busy 45 year old mom to a tween and a teen, dinner needs to be quick, easy and something the kids will eat. This super simple homemade pizza has been a weekly dinner staple in our family for years.
If you’re schedule looks like mine, then you have zero time to whip up homemade dough and sauce, so let’s grab the next best thing, store bought dough and sauce!
We love the Dom Peppino’s sauce. It tastes so light and fresh and the Bel Gioioso Mozzarella makes us feel like we’re eating super fancy pizza! You really can’t get any easier than this!
What you need:
- Pizza stone (a baking dish should work if you don’t have one)
- Flour (for rolling the dough)
- Store bought pizza dough
- Dom Peppino’s Pizza Sauce
- Bel Gioioso Sliced Mozzarella Cheese (I like the thin sliced)
- Frank’s Red Hot (optional for dipping pizza in)
Set baking rack on the second to bottom rung in the oven. With pizza stone in the oven, preheat the oven to 450.
Tip: I set the baking rack close to the bottom because, in my oven, the dough would cook faster than the cheese. This would result in burnt crust and under cooked cheese. Moving the rack to the second to bottom rung fixed this issue.
While oven preheats, flour surface to roll the dough. Roll out dough. Let dough sit until oven heats to 450 making sure there is enough flour to prevent stickage.
Tip: I usually freeze the store bought dough as soon as I bring it home. On the day I plan on baking the pizza, I’ll pull the dough out of the freezer early in the morning so it has most of the day to thaw. I feel like this makes the dough easier to handle and reduces stickage.
When the oven is ready, very carefully (with oven mitts on) pull out oven rack with pizza stone on it.
Now, very carefully, VERY CAREFULLY, pick up the rolled pizza dough and place it on the stone. I usually fold the dough over my hand and carefully place it on the pizza stone. (I do it this way because I’m not talented enough to transfer the pizza from a pizza peel. I ruined way too many pizzas and dinners by trying to master this. I just can’t do it so I use this little workaround instead).
Once dough is on the hot stone, add the ingredients. I use a wooden spoon to scoop enough sauce on the dough to cover the entire pizza. Don’t add too much sauce! You don’t want the pizza to be soggy! I usually add about a 1/4 can to each pizza.
Next, add mozzarella cheese to pizza. I usually end up using ½ of a package of the sliced mozzarella cheese per pizza.
Cook pizza for 17-20 minutes or until the cheese is lightly brown and bubbly.
Note: If your oven has “hot spots” like mine does, you may want to turn the pizza ½ way through the baking process. I do this by grabbing the edge of the pizza with a set of tongs and turning it around on the pizza stone so the pizza bakes evenly. Once complete, I grab the thongs, grab the edge of the pizza and slide it onto a chopping block (or whatever serving dish you’d like).
Let sit for about 5-7 minutes, slice and enjoy!
You are more than welcome to build on this pizza as you wish. Some days we add pepperoni, some days I add sliced peppers. Personally, I always dip in Frank’s Red Hot.
Old School Meal Planning – If you’re a Gen Xer like me, then you might remember your “set in stone” family meal plan growing up. Sunday was “Meatloaf Night”, Wednesday was “Pasta Night” and Friday, that was “Chinese Take-Out Night” (so exciting)! And, guess what, these meals were set in stone! It was what it was what it was. Don’t like it, don’t eat. Now, while I don’t have any meal that I cook “set in stone” I do use some of the same practices that our parents used to help me save time, money and reduce stress when it comes to meal planning!