Homemade Pizza

A good dough is a canvas for culinary creativity.  Check out our simple recipe below and make sure you start with a good flour, like our Daisy Organic Flour.  Not sure what you want to paint? Get inspired by the From the Farmer Staff!  

Homemade Pizza


3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Here are some of our staff favorite pizza combos. You will want to cook most ingredients before you top your pizza, with exceptions noted below.

Spicy Italian Pizza
Jar Goods tomato sauce
Sheep feta
Spicy italian sausage (crumbled and cooked)
Sauteed greens (kale or spinach) + garlic
Carmelized onion

Spring Pizza
Jar Goods Tomato sauce
Sheep feta
Cremini mushroom, sauteed
Asparagus, lightly steamed and sliced on a bias
Green onion, sauteed
Egg (crack egg over pizza and let it cook in the oven)

Simple Salad Pizza
Jar Goods tomato sauce
Goat chevre
Cluster tomatoes, thinly sliced
Arugula dressed in lemon juice and olive oil (to top pizza after it has baked)

BBQ Chicken Sweet Potato Pizza
Sweet potato puree (roast whole sweet potatos, then puree to make a sauce, thinned it out with a little veggie stock if needed.)
Goat cheese
Sauteed greens (kale or spinach) + garlic
Chicken (cooked and cubed)
BBQ sauce drizzle

Preheat oven to its hottest setting, 500°–550°, for 1 hour and add pizza stone.  If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.) Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10″–12″ disk. When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.  Slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.