Papa's Pizza

Author photo

The Pure TheraPro Team

The Pure TheraPro Education Team is comprised of researchers from diverse backgrounds including nutrition, functional medicine, fitness, supplement formulation & food science. All articles have been reviewed for content, accuracy, and compliance by a holistic integrative nutritionist certified by an accredited institution.
Last updated for accuracy
My dad was the best pizza-man in the world (well, at least in the U.S.). We often said that he should open up his own pizza parlor. Our family makes pizza in his memory. With the cost of everything going up, even a pizza can be an expensive dinner. The good news is that pizza is economical when you make it yourself! (I don't add pepperoni or sausage, they're loaded with nitrates.) When your child helps you make pizza, you are incorporating multi-sensory learning, a vital component of the Baby Bites steps. Papa's Pizzapizza.jpg Yield: 2 Pizzas 1 package yeast (one scant tablespoon) 1 cup to 1½ cups warm water (about 110 degrees) 3½ cups bread flour ¼ cup coconut oil (or olive oil) 1 teaspoon salt 16 ounce jar of your favorite Marinara Sauce (I use half of a 32 ounce a jar of White Linen Collection All Natural Marinara Sauce, divided between 2 pizzas.) 1 tablespoon extra virgin olive oil per pizza 1/4 teaspoon garlic powder per pizza 1 1/2 teaspoons of oregano & basil (or other Italian seasoning) for each pizza Salt & Pepper 1 pound grated Mozzarella cheese (divided) Optional toppings: Sliced black olives, already browned ground beef, sliced veggies like green peppers, artichoke hearts, tomatoes, sun-dried tomatoes, onions, mushrooms, etc. 1. Measure 1/2 cup warm water (about 110 degrees) into a 2- cup measuring cup. Sprinkle the yeast over the water and let stand until swollen, about 5 minutes. 2. Place the balance of the flour, coconut oil (or olive oil), salt, and water into standing mixer with the paddle and combine the ingredients. When the dough forms a cohesive mass, stop the mixer and switch to the dough hook for kneading. If the dough doesn't form a ball, stream in a little more warm water. If using a food processor: Slowly stream the warm water, until the flour begins to form a ball. (Occasionally, a little more warm water may be needed. You are looking for a soft dough, but not too sticky.) Remove from processor and knead for about five minutes. 3. Place the dough in a glass or metal bowl. Cover and place in a 150 degree preheated oven (turn off oven). 4. Let the dough rise in the warmed oven, after about an hour, the dough should be doubled. Punch down the dough and knead a few more minutes. 5. Divide the dough in half. Pat out into 2 circular pieces (Use a rolling pin sparingly, as it rolls out the air bubbles.). Place on two pizza stones* (or other pizza pans) . 6. Top each pizza with the marinara sauce and sprinkle olive oil, oregano, basil (Italian seasoning, salt and pepper on top of the marinara sauce. Spread the grated Mozzarella cheese on top of each pizza. 7. Heat oven to 500 degrees and bake for approximately 15 minutes. Pizza is done when the edge of the crust is golden brown and the toppings sizzle. *As far as I'm concerned, a pizza stone makes the best pizza. Because of its composition, it absorbs, so never use soap on it. Never rub oil on it (as you would season an iron pan. Clean it with plain water (some say not to even use water) and if needed baking soda. Click Here for additional flatbread recipes. Click Here for "Time-Savers in the Kitchen," where I discuss using a mezzula for cutting pizza. Cover-MediaRoomBaby Bites: Transforming a Picky Eater into a Healthy Eater synopsis, Click Here. Purchase the book, Click Here.