It has been challenging these past few weeks. I try to think of ways to stretch the food we already have to limit food shopping trips. Unlike before this pandemic, I can’t exactly plan what I have in mind for dinner. It’s now dependent on what’s available since we chose to shop at one store only, to limit the time outside.
Kids are home and hubby is working from home so it’s a full house….and they’re always hungry. I cook bigger portions of something at lunch which would also be dinner that night unless they want to eat bread (which is a normal thing in our house).
Pizza is a well-loved food in our household. I started making it a few years ago when my daughter started ordering it at school as part of their fundraising event. She would rave about it so I tried making it at home . They loved it! And from then on, she wouldn’t order pizza but rather ask me to make some on the same day her classmates would have the pizza lunch. It tastes better, she said. Made my day. Haha!
This recipe is honestly an easy pizza to make. Don’t let the yeast fool you. It only takes 20 minutes to rise and the topping possibilities are endless!
Homemade Filipino-Style Pizza
- 2 cups warm water
- 1 Tablespoon active dry yeast
- 2 Tablespoons sugar divided
- 5 cups flour divided
- 2 teaspoons salt
- 4 Tablespoons olive oil
- 5 Tablespoons cornmeal optional
Homemade Pizza Sauce (enough for two 12×18 inch pan**)
- ⅔ cup canned crushed tomatoes **(see below for substitution)
- ¼ cup ketchup
- 2 Tablespoons tomato paste
- 1 Tablespoon sugar
- 1 teaspoon dried basil or Italian seasoning
- ½ teaspoon garlic powder
- Pinch of salt
- 650 g shredded mozzarella cheese 6 cups
- Bell pepper red,orange or yellow, finely diced
- Pepperoni ham, hotdogs or sausage (thinly sliced)
- Pineapple tidbits for Hawaiian, drained and patted dry with paper towels
- Any topping of your choice like sliced mushrooms onions, etc***
- In the bowl of an electric mixer, mix together warm water, 1 tablespoon sugar and yeast. Proof for 5 minutes.
- Add 2 ½ cups flour. Mix well using the paddle attachment until well combined.
- Switch to the dough hook and add the remaining flour, 1 tablespoon sugar and salt. Mix using no.2 speed on the Kitchenaid and knead until smooth. You can add additional flour 1 tablespoon at a time if your dough is too wet. Cover with plastic wrap and let rest for 20 minutes. (See notes if kneading by hand)*****
- While dough is resting, evenly coat two 12×18 inch cookie sheets with olive oil (2 tablespoons per pan) then equally sprinkle cornmeal on top of the pans. This will create a crunchier crust. Put aside until the dough is ready.
- Divide the dough in half. Stretch or roll each using your hands or a rolling pin. It should be enough to fit the two prepared pans.
- Thinly spread the sauce evenly between the two pans. Top with mozzarella cheese followed by the pepperoni and the bell peppers or whatever toppings you prefer.
- Bake in a preheated 425F oven for 20 minutes. Cheese would be bubbling and lightly browning at some spots. Bottom should be golden and crusty. Check at about 18 minutes if you want a softer crust.