Dough
60%80%
Pizza count
Tap + to add a pizza. Tap a pizza to remove it.
Total weight
Per pizza
| Ingredient | Grams | % | Cost |
|---|---|---|---|
Flour: 12 lb bag, $9.59 at Costco in store. Other costs: Kroger regular prices, November 2026.
Steps
Mix
- Add the warm water (about 100°F) to a large mixing bowl.
- Add the yeast and whisk or stir with a fork until dissolved.
- Add about half the flour. Mix with a clawed hand until fully combined.
- Add the salt, sugar, and remaining flour. Continue mixing by hand.
- Scrape the sides of the bowl with a rounded plastic scraper to gather all the flour. Keep mixing and kneading by hand until no dry flour remains.
Knead
- Turn the dough out onto the counter and do a round of stretch and folds.
- Transfer to a stand mixer with the dough hook and knead on low for 5 minutes.
Shape and rest
- Return the dough to the counter. Use a straight-edge scraper to drag it along the surface and shape it into a ball.
- Place it in a bowl, cover with a towel, and rest at room temperature for 30 minutes.
Ferment
- Reshape the dough by hand and pinch the seam closed.
- Place it in a lightly oiled, sealed container.
- Refrigerate for 48 to 72 hours.
Sauce
Can size
Total weight
Per ½ cup
| Ingredient | Grams | ½ cup (126 g) | Cost |
|---|---|---|---|
Costs: Kroger regular prices, November 2026.
Steps
- Measure the salt, sugar, basil, and oregano into a small bowl so they’re ready to go.
- Pour the crushed tomatoes into the food processor. Blend on low or puree for 30 seconds, until smooth.
- Add the seasonings and blend for another 30 seconds, until fully mixed.
- Taste, and add a pinch more salt or sugar if needed.
- Transfer the sauce to an airtight container.
Storing
Keeps about 5 days in the fridge or about 3 months in the freezer. If freezing, leave an inch of space at the top of the container.
Toppings
LeftRight
Total cost for one pizza
| Item | Amount | Cost |
|---|---|---|
One pizza, using your dough settings and ½ cup of sauce from your can size. Sausage amount is an estimate. Costs: Kroger regular prices, November 2026.
Make the pizza
Prep
- Put the baking steel in the oven and preheat to 550°F. Give it 45 to 60 minutes so the steel heats all the way through.
- Take the dough out of the fridge about 2 hours before you stretch it, and leave it at room temperature.
- Shred the mozzarella on a fine grater.
- Dust your work surface and the wooden pizza peel with fine (double-milled) semolina.
Open the dough
- Turn the container over and let the dough drop onto the work surface.
- Lightly dust the top of the dough with semolina.
- Press your fingertips down just inside the edge, working all the way around. This leaves a raised rim that becomes the crust.
- Press your fingertips into the middle to flatten it, keeping the rim untouched.
- Flip the dough over and repeat steps 7 and 8 on the other side.
Stretch
- Pick up the dough and pass it back and forth between your hands and forearms, turning it about 45 degrees with each pass. Its own weight stretches it as it hangs, so keep going until it reaches full size.
- Lay it on the peel and gently pull the edges into an even circle.
Top
- Spread ½ cup of sauce evenly, leaving the rim bare.
- Grate pecorino romano over the sauce with a zester.
- Spread 0.25 lb (4 oz) of mozzarella evenly over the top, or 0.35 lb for extra cheese.
- Add the rest of your toppings.
- Give the peel a small shake to make sure the pizza slides freely. If a spot sticks, lift that edge and toss a little semolina under it.
Bake
- Hold the peel at a low angle with its tip at the back of the steel, then pull it toward you in one smooth motion so the pizza slides off.
- Bake for 7 to 10 minutes, until the crust starts to crisp.
Finish
- Take the pizza out with the peel.
- Grate parmesan over the top with a zester, and drizzle on hot honey if you're using it.
- If you like, lightly brush the crust with olive oil, or with melted butter and garlic salt.
- Slice and enjoy.