Homemade Pizza Dough


If you looking for that pizza dough recipe with the nice, chewy crust – click no further. This household loves pizza. I especially love it because I can use up alot of stuff in my fridge! I had alot of vegetables and some chicken that needed to be eaten. Pizza = problem solved. Along with the recipe for the crust is our favorite pizza known as the “Hot Hawaiian” named in honor of a pizza we love from a past favorite.

  • Hot Hawaiian
  • Famous Dave’s Sweet and Zesty Sauce (for extra spice use or mix with their Devil’s Spit sauce)
  • Shredded Pizza Blend Cheese
  • Deli-Sliced Hot Jalapenos (usually found in the pickle/condiment section)
  • Shredded Chicken (if you are in a hurry a rotisserie chicken works great)
  • Pineapple Chunks
  • Red Onion

Homemade Pizza Dough
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    This recipe requires a mixer with a dough hook
  • 6.5 cups of unbleached flour (or flour of your choice), divided
  • 1 package Fleischmann's Active Dry Yeast Original
  • 2.25 cups of water, divided
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoon olive oil
  • Cooking Spray or an additional tablespoon olive oil
  • For Cooking Pizza Dough
  • 2 cookie sheet pans
  • 2 tablespoons corn meal
  • Cooking Spray or about 1 tablespoon olive oil
  • Sauce and Toppings of your choice


  1. Add yeast to one cup of warm water (I microwaved the water for about one minute). Let sit for about 5 minutes.
  2. Mix the remaining 1.25 cups of water, oil, sugar and salt in a separate bowl. Mix well.
  3. Combine 6 cups of flour, yeast mixture and water mixture to your mixing bowl.
  4. Mix on low for about 8-10 minutes.
  5. Let rest for about 2 minutes. Use a plastic scraper to scrap the bowl to assure all the flour is getting mixed.
  6. Mix on low for an additional 6 minutes or until smooth.
  7. Now remove flour onto well floured surface.
  8. Knead until elastic and smooth using the remaining 1/2 cup of flour to prevent dough from sticking to your hands. You may not need to use all of the flour.
  9. Diving the dough in two.
  10. Add each ball of dough to a large zip-lock bag coated with cooking spray or the remaining olive oil.
  11. Place in fridge overnight or up to two days.
  12. When you are ready to use remove from fridge and let sit at room temperature for one hour prior to use.
  13. Preheat oven to 550.
  14. Now take two cookie sheets and coat with olive oil or cooking spray.
  15. Evenly coat each sheet with 1 tablespoon of corn meal.
  16. Carefully spread out dough onto cookie sheets. You can roll the ends if you would like to make thicker crust.
  17. Place formed crust into preheated oven for about 3-5 minutes.
  18. Remove promptly and add sauce and toppings of your choice.
  19. Place back in oven and cook another 8-12 minutes dependent on how well done you like your crust.
  20. Remove and let cool for about 5-10 minutes.
  21. Slice and enjoy!

Ultimate Sweet Potato Brownies

Do you know when you have food in your house and you need to think of a way to use it up? Well, I had a random sweet potato and wondered how I could make use of it instead of the go-to roasted sweet potato. I stumbled upon a brownie recipe that seemed like the ideal solution to using it up.

I actually love trying out recipes that contain atypical ingredients. One time for National Nutrition Month I made a chocolate cake and had the hospital staff try to guess the secret ingredients. Not one person guessed the cauliflower and only one person guessed the avocado in the frosting. It was hilarious to watch people be SO certain the secret ingredients were things like apple sauce or spinach. Nope!


Well lets go ahead and get to this lovely recipe. I omitted one ingredient from the original recipe and loved the change. If you are a thick, gooey and rich brownie type of person than this recipe is for you.

Ultimate Sweet Potato Brownies
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  • 1/4 cup + 2 tablespoons of flour (can be substituted with oat or gluten free product)
  • 1 1/2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 3/4 pureed sweet potatoes (I cooked and then put them in my processor)
  • 1 cup peanut butter or nut butter or your choice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate chips (plus more to top if you really love chocolate) - for vegan choose a vegan type of chocolate chip (Simple Truth and Enjoy Life make them)
  • 2/3 cup sugar or sugar substitute of your choice


  1. Preheat oven to 325.
  2. Mix all the dry ingredients until well blended.
  3. Heat the peanut butter to where it is easy to stir.
  4. Add in sweet potato puree and vanilla.
  5. Pour dry ingredients into sweet potato mixture and stir well.
  6. Stir in chocolate chips until well blended.
  7. Pour and smooth into a 8x8 inch pan lined with parchment (or have it greased).
  8. Cook for 20-25 minutes (I cooked for 20 minutes in conventional setting).
  9. Remove and allow to cool. If you want a bit more firm than stick in the fridge (I stuck mine in the freezer because I didn't have patience).
  10. Enjoy!