Easy Homemade Pizza Crust (You Will Never Need Take-Out Again)

Our family spends wastes a lot of money on eating out!

After a LONG day of school, Bible quizzing, cooking, cleaning, and on and on and on, that phone number to the local pizza place is so TEMPTING! I know that with just the push of a few buttons dinner will arrive fast and hot. However, my bank account will take a hit that it was not expecting and I will have to figure out where that money is going to come from.

ENTER Easy Homemade Pizza Crust! With a just a few ingredients and a little bit of time, I can save some DOUGH (you saw that one coming right?) by making DOUGH!

Extraordinary Homemade Pizza Crust
Extraordinary Homemade Pizza Crust

Easy Homemade Pizza Crust (original recipe)

1 cup warm water
1 teaspoon salt
2 tablespoons vegetable oil
2 1/2 cups bread flour
1 tablespoon yeast
1 heaping tablespoon sugar

Pre-heat your oven to 450 degrees.

Add water, salt and vegetable oil to a large bowl.

Add bread flour, sugar and yeast, mix with a spoon until a soft dough forms.

Put dough onto a floured surface and knead for a few minutes. Then roll out dough, on floured surface, until a little larger than your pizza pan (I use a stone from Pampered Chef). Place the dough onto your pan and roll up the edges to create a lip that will keep your sauce on the pizza while it bakes. Using a fork prick holes in the dough.

Pre-bake your crust in your pre-heated oven for 10 minutes. Take out and top however you like.

Return pizza to the oven and bake another 10 minutes. ENJOY!

Forget the Take Out!
Forget the Take Out!


Melt In Your Mouth Buttermilk Biscuits

I have finally found a biscuit recipe that I can make (EVERY TIME) and they always turn out GREAT! I have also learned a few “secrets” to making fluffy, soft, EDIBLE biscuits that I will share in the recipe!

I am not sure if it’s the recipe that is “fool” proof or if the “tricks” are what make this recipe work but either way it has taken me 17 years of marriage to be able to make a Homemade Biscuit that is worth eating.

Extraordinary Buttermilk Biscuits
Extraordinary Buttermilk Biscuits

Homemade Buttermilk Biscuits (original recipe)

2 cups bread flour
8 teaspoons baking powder
1 teaspoon salt
2 heaping tablespoons sugar
1 stick COLD butter, cut into pieces
1 – 2 cups buttermilk (may need more or less, depending on flour)

Mix flour, baking powder, salt and sugar together in bowl of Kitchen-Aid Mixer. (If you do not have a Kitchen-Aid, or some other type of stand mixer, you can try this recipe using a hand held mixer).

Using your Kitchen-Aid mixer cut the butter into the flour mixture. Mix just until the butter becomes “pea” size.

Add just enough buttermilk to make a heavy, workable dough. I have found the drier the dough the more stable the biscuit.

Knead the dough lightly (still using your Kitchen-Aid), only enough for everything to stick together. DO NOT OVERKNEAD!

Pat dough out onto a well floured surface to around 3/4-inches thick. Fold dough over so that it makes a “double” biscuit.

Buttermilk Biscuits with dough folded over.
Buttermilk Biscuits with dough folded over.

Use a floured glass or mason jar ring to cut dough into circles.

Place on an un-greased baking sheet (I use one of my Pampered Chef Stones). If you leave the edges touching it will make for a softer biscuit. If you want your biscuits to have a crunch, space them out a bit more.

Bake in a preheated 425 degree oven for between 10 and 12 minutes.

Cool on a wire rack (we actually eat them straight from the oven)!

Homemade Buttermilk Biscuits
Homemade Buttermilk Biscuits


Amish White Bread


Extraordinary Amish White Bread
Amish White Bread

This is our favorite homemade sandwich bread. I try and make all of our bread myself and this recipe (along with my bread machine) make it very easy for me to do that.

Amish White Bread¬†(original recipe from 50’s Housewife)

1 cup warm water

3/4 teaspoon salt

2 tablespoons vegetable oil

3 cups bread flour (I only use bread flour when making any type of bread)

1/3 cup sugar, heaping

1 tablespoon active dry yeast

1 teaspoon dough enhancer (I buy this in Amish Country in Ohio)

4 teaspoons wheat gluten (this can be found at Wal-Mart by the flour)


Add water, salt, and vegetable oil to bread pan.

Then use your bread flour to create a barrier between the yeast and the liquid ingredients.

Flour Used as a Barrier Between Wet Ingredients and Yeast


Add sugar, yeast, dough enhancer and wheat gluten.

I use the basic dough setting on my bread machine and walk away. I DO NOT BAKE MY DOUGH IN MY BREAD MACHINE!

After the dough cycle is complete I take the dough from the bread machine, knead it a few times on the counter (to remove some of the bigger air pockets)  and place it in the baking pan.

I then place the bread in the microwave for its second rise (I have found the microwave to be the best place to let bread rise). I let the bread rise about 30 minutes and then preheat the oven to 350 degrees while the bread continues to rise.

Bread Ready for the Oven


Once the oven is heated and the bread has risen to about 1 to 2-inches above the pan. I then bake the bread for 30 minutes.

Bread Cooling Before Slicing

Take the bread out of the oven and remove it from the pan. Let it cool ALL THE WAY! And then I use an electric knife to slice the bread. Store in an airtight container.

Homemade Garlic Herb Bread


Extraordinary Garlic Herb Braid

This is one of my favorite garlic breads. I love that, thanks to my bread machine, this recipe is quick and easy. I also love that it makes a big enough loaf that we have leftovers, which does not happen very often around here with any kind of food but especially not with bread. I also love that it is pretty! I’m a girlie girl and pretty things make me happy!

My husband and my children love the taste! That’s it just the taste. But since it’s food I guess that is all that really matters (at least to them).

This bread is also very impressive to take to potluck dinners and is my go-to bread recipe if I am taking a meal to a new mom or a grieving family.

Homemade Garlic Herb Braid (adapted from Taste of Home)

1/2 cup water

1/4 cup butter, melted

1 egg

3/4 cup whole milk

2 teaspoons dried basil

2 teaspoons dill weed

1 1/2 teaspoons salt

1 teaspoon garlic powder

1/2 teaspoon minced onion, I use the kind you find in the spice isle

1/2 teaspoon minced garlic, again I use the kind found in the spice isle

4 to 4 1/2 cups bread flour

3 heaping tablespoons sugar

4 1/2 teaspoons yeast

1 to 2 tablespoons butter, melted

Extraordinarily Good Garlic Herb Braid !

In a bread machine add water, 1/4 cup butter (melted), egg, milk, all the spices. Then add your flour to create a barrier between your wet ingredients and your dry ingredients. Add your sugar and yeast on top of your flour.

You are going to want the bread machine to knead the dough for about 10 minutes and then you are going to want it to rest for about 10 minutes.

Then you will divide the dough into thirds. Shape each piece into a 15-inch rope. Place ropes on a greased baking sheet (I use an un-greased baking stone) and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 to 30 minutes. I always let my bread rise in the microwave (just a little tip).

Bake at 375 degrees for 20 to 25 minutes or until golden brown. Brush with 1 to 2 tablespoons melted butter. Move to a wire rack to cool.