Homemade Pizza for 3

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If you marque your ain pizza utilizing homemade condiment and dough, the outgo per pizza works retired to little than $3 per serving.

A pizza chromatic placed straight connected the oven level is bully to usage here. Even if you usage a premade crust, specified arsenic Boboli brand, preheat the oven to 500 degrees (the directions connected the bundle whitethorn telephone for a little temperature). If you usage a premade crust and person nary pizza stone, the bottommost of your oven indispensable beryllium clean, due to the fact that that is wherever the pastry volition beryllium baked.

The condiment yields 2 3/4 to 3 cups, which is capable for 3 pizzas. It tin beryllium refrigerated for up to 5 days. The dough tin beryllium assembled and allowed to emergence successful the refrigerator overnight.

Adapted from "The Figs Table," by Todd English and Sally Sampson (Simon & Schuster, 1998).

Ingredients

measuring cup

Servings: 3 Makes 1 12-inch pizza

For the sauce

  • 1 spoon olive oil
  • 3 mean cloves garlic, minced (1 1/2 teaspoons)
  • 28 ounces canned full tomatoes successful puree, squished with your hands
  • 1 cupful water
  • 1 spoon dried greek oregano

For the dough

  • 2 1/4 teaspoons (1 tiny packet) progressive adust yeast
  • 3/4 cupful positive 2 tablespoons room-temperature water
  • 1 spoon olive oil
  • 3/4 cupful positive 2 tablespoons whole-wheat flour
  • 1 1/4 cups flour, positive much for the enactment surface
  • 1 spoon kosher salt
  • 1 spoon sugar

For assembly

  • 2/3 cupful shredded mozzarella cheese
  • 20 to 30 basil leaves, torn

Nutritional Facts

Per serving

  • Calories

    427

  • Fat

    9 g

  • Saturated Fat

    4 g

  • Carbohydrates

    71 g

  • Sodium

    975 mg

  • Cholesterol

    20 mg

  • Protein

    18 g

  • Fiber

    7 g

  • Sugar

    4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Figs Table," by Todd English and Sally Sampson (Simon & Schuster, 1998).

Tested by Amanda Erickson.

Published March 13, 2026

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