Mom’s Pizza

Prep Time: 1 hour | 20 min
Yield: 2-3 pizzas
  • 4 C Bread or HG flour
  • 1 T Lawry's Seasoned Salt
  • 1 C Warm water
  • 1 t Sugar
  • 2 T Dry Yeast
  • 1/3 C Olive Oil
  • 1 C Warm milk
January 3, 2015


Everyone who knows KC knows that Mom can give them a run for their money any day.  She bakes, braises, stews, sautés, broils, poaches, roasts, mixes, you name it!  And she’s been at it for years and years; a stack of cookbooks by her bedside, flipping through food magazines on long car rides or reading internet recipes during her lunch break.  Among her repertoire is amazing homemade pizza.  She makes the dough from scratch without measuring, mixes her own sauce, shreds a block of cheese, gets Dad to slice the pepperoni, and goes to work making the most delicious flavor combinations we’ve ever had!  Friends and family come over to devour the pizza because when Mom sets out to bake some pizzas, she doesn’t make just one, that’s for sure!  She wants to make sure everyone is happy, so there’s a meat lover’s, a veggie lover’s, a supreme, a supreme without onions, the list goes on and on!

We’ve recreated Mom’s recipe for pizza dough with careful consultation.  This batch will make between 2-3 pizzas, or feel free to whip up some breadsticks or cheesy bread with excess dough.  Below we have listed some flavor combinations that are favorites here at KC, but feel free to get creative and make your own signature topping combo!


Mix the flour and seasoned salt together in a large bowl.  Combine the warm water and sugar in a measuring cup and stir until the sugar is dissolved.  Mix in the yeast and let sit until the yeast has been activated, about 5 minutes.

Make a well in the center of the flour.  Put in the yeast, milk, and oil all at once and mix together until a dough forms.  Make adjustments with the dough as needed: if it is too wet, sprinkle in flour as necessary; if it is too dry, warm up some milk and add in small increments until the dough is the right consistency.  Knead the dough for about 5 minutes,  then transfer to a lightly floured bowl and cover.  Let rest until doubled in size.



Meanwhile, get your toppings ready.  Mom dices onions, ham, green pepper, olives, jalapeños, cooks off sausage and mushrooms, slices pepperoni, and sautés bacon.




When the dough is ready, turn it out onto a floured surface and knead for 5-7 minutes.  Portion out the dough as needed, roll it out and place in a greased pan.  Top with sauce, cheese, and your favorite toppings.  Bake at 375 degrees  until the crust is golden, about 15-20 minutes.  Slice and enjoy!


KC’s Favorite Flavor Combinations:

Supreme: Pepperoni, ham, green pepper, onions, mushrooms, olives, banana peppers

Meat Lover’s: Pepperoni, sausage, bacon

Jalapeño: Pepperoni, jalapeño, parmesan cheese

BLT: Substitute ranch dressing for pizza sauce, top with mozzarella and bacon and bake.  Top with shredded lettuce, tomato, and drizzled ranch dressing.

Brussels Sprout:  Cook halved or quartered brussels sprouts.  Top the pizza with brussels sprouts, red onion, bacon, and parmesan cheese

Buffalo Chicken:  In a sauce pot, combine buffalo sauce, 2 T butter, and sweet chili sauce.  Pour over shredded chicken and mix thoroughly.  Place topping over the sauce and cheese.



Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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