Cooking Classics: Homemade Pizza

How To Make Pizza Dough From Scratch rebeccagordon buttermilklipstick southern hostess game day entertaining football food tailgate partyCooking Classics

The Main Dish

Homemade Pizza

Getting the family together in the kitchen for meal prep is a fun way to teach your kids something new. Think of it as an all encompassing classroom lesson that touches on art, science, economics & social skills all rolled into a fabulous time. Prepare the pizza dough up to 3 days in advance for effortless mealtime solutions any day of the week. Don’t stop with just cheese & pepperoni for toppings. Get creative & make your own hand crafted masterpiece.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickOld School Pepperoni Pizza
makes 10 servings

You can fit approximately 2 pizzas on a pan at a time.

Homemade Pizza Dough
1 cup marinara sauce
1 {6-oz} package sliced pepperoni
1 {8-oz} package shredded Mozzarella cheese
1 {6-oz} package Provolone cheese slices, torn into small pieces
Crushed red pepper flakes, kosher salt & freshly ground pepper
Garnishes: Fresh basil leaves & freshly grated Parmesan cheese

Prepare the Homemade Pizza Dough, as directed.

Preheat the oven to 450 degrees.
Roll & stretch dough portions into 8-inch circles on a lightly floured surface.
Transfer to lightly greased baking sheets.

Spread the dough with marinara sauce & top with pepperoni.
Sprinkle with the cheeses.


Bake 10 to 12 minutes or until the crust is golden & the cheese is melted.
Sprinkle with crushed red pepper flakes, salt & pepper.
Top with the fresh basil leaves & Parmesan cheese.
Cut into wedges to serve.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHomemade Pizza Dough
makes 2 1/2 lbs dough

A refrigerator-rise dough is simple to make & develops more complex flavors the longer it rests. Be sure to place in an extra large bowl as it will expand a good bit.

2 cups warm water {about 105 degrees}
1 envelope active dry yeast
5 cups ap flour
2 tsp kosher salt
1 Tbsp olive oil
1 tsp honey

Stir together the water & the yeast in a measuring cup.
Let stand for 5 minutes.

the mixture should be foamy on the surface if the yeast is activated properly

Whisk together the flour & the salt in the bowl of a heavy-duty stand mixer.
Add the yeast mixture, the oil & the honey.
Blend on Medium speed for 5 minutes.

stop the mixer & scrape down the sides with a rubber spatula

Sprinkle a little flour over the dough.
Remove with a bowl scrapper onto a lightly floured board.
Form the dough into a ball & place in a large lightly greased bowl.
Coat the surface with cooking spray & cover tightly with plastic wrap.
Refrigerate up to 3 days.

Punch the dough down & divide into 10 {4-oz} portions.
Roll each piece into a ball on a lightly floured surface.

the dough will be a little sticky but easy to work with
it will feel heavy once punched down & divided into the smaller portions

Place 5 dough balls 2-inches apart on parchment paper-lined baking sheets.
Lightly grease the dough & cover loosely with plastic wrap.
Let the dough rise in a warm spot 1 hour.

the dough will not double in bulk
you will notice bubbling under the smooth surface
it should be room temperature to the touch

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 

{testing notes}

How To Get Creative With Pizza Toppings
Don’t just stop with the basics

The Logistics

Gouda, Fontina & Havarti offer indulgent cheese selections.
Pair with cooked & crumbled breakfast sausage for a tasty idea.
Sprinkle with arugula & fresh basil after baking to take it over the top.

The Pizza Toppings

Rotisserie Chicken
Grilled Shrimp
Rare Roast Beef
Roasted Red Bell Peppers
Roasted Beets
Earthy Mushrooms
Shaved Red Onion
Roasted Garlic

The Tune
“People Like You & Me” Glenn Miller Orchestra

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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