Perfecting Pizza Pies

The real ins & outs of our pizza kitchen - from dough baby to pretty pie. 

It all started in August last year, and there has been quite an evolution of these pizzas since time has passed.
Three major keys: 
1. Sauce recipe
2. Dough recipe
3. Oven as hot as you can get it (*notes in dough recipe)

The cake pan babies...these bad boys were actual PERFECTION

October 2015
Halloween pizzas - the first try at the pizza stone for all three. 

December 2015
Doing the duo - pizza stone & cake pan 

January 2016
Using that extra dough to make some calzones

February 2016
Back to the pizza stone & making them pretty. 

April 2016
Once you start to perfect the pie, you start working on the photography. 

May 2016
Breaking away from the cheese & going for some BBQ

June 2016
Going for some sausage 

July 2016
The perfect crust 

August 2016
Extra person? Extra pie. 

October 2016
Sharing the love with the Rents

If I show you mine, will you show me yours? even if you can't share a slice, share the pics! Tag @slicebaby on instagram & Facebook 

After this we're getting pizza

Pizza is a major major priority, so when there was a weekend together for the first time in FOREVS a pizza night was the obvious answer. However when the decision to make pizza is made then pizza is the only thing on the it's necessary to fill the time with something else. We decided to get a little active and go hiking...(thanks sister for the bomb water bottle). 

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We were off to the Coralville Reservoir - Woodpecker Trail - Linder & Squire Points area. I've been wanting to try this area out for some time now and an 80 degree weather day was agreeing with us. 

The hike was amazing, there were little pockets that looked out onto the lake - which we turned into adventure opportunities. There are also little "workout pods" throughout the hike so we got to sneak in some abs, pullups, etc. After skipping some rocks and Ethan climbing a tree, we called it good and headed back to make the za! 

We already decided on our go to for two pizzas - one massive original cheesy pie as well as a smaller bbq chicken. 

This was the third time that we have made this pie, its pretty basic. 
1. Make it huge
2. Cover with freshly shredded provolone & mozzarella
3. Bake it hot (520 for 8 minutes to perfection). 

Every time we have attempted to make it, it just keeps getting better and better. This time, we used all bread flour and let it rise in a warm oven for 3 hours. The dough consistency was PERFECT - Ethan thinks it was due to when he fermented the yeast it melted right into the beer. The dough was airy and bubbly but held it's density from the bread flour. Also cheesy goodness always wins. 

This bad boy came to fruition after I made bbq chicken thighs in the crockpot last week. The flavor was so on point that we knew it would be even better on a pie, and let me tell y'all its easy as pie (sorry...I had to). We threw an onion, chicken thighs, chicken broth, and bbq sauce (we've been hooked on Cookies bbq) and let it cook on high for 3 hours. I typically cook everything on low for about 6, but we were in crunch time. We stuck with our typical pizza sauce, just not as much, topped with sliced mozzarella ball, shredded chicken & onions and a little shredded mozzarella (leftover from the first pie). This sucker took about 8 minutes too and then topped with some more bbq sauce and fresh basil...from our tree that Ethan is doing a damn good job of keeping alive. 

We were in full agreement that these were our best pizzas to date...but I think we say that every time. At this point, I'm unsure if its factual or if we are just that infatuated that we fall back in love over and over again. Either way, I'm okay with it. As always we polished these off followed by pints of Ben & Jerrys and 2 glasses of wine (Ethan had milk...ew) because...

Calories don't count on the weekend...right?

Pizza in a pinch

When you need pizza, you need it NOW.

Sometimes, you're really craving the 'za but there are just not enough hours in the day to let those perfect balls of dough rise. I mean nothing beats the real deal, but if you're in a pinch a flatbread works as a great ready to go base. 

BBQ and margherita were the lucky two - so I slapped our favorite barbecue sauce on one and olive oil on the other. 

Then it was time to pile toppings until there was no more space. This is a great opportunity to use up that produce about to go bad or some leftovers. I had a mozzarella ball that needed to be used up and some leftover chicken so I knew I wanted to use those up.  Cheese & shredded cheese on one / sliced tomatoes & mozza ball on the other. 

...Now the hardest part, the oven minutes. I swear those bad boys are longer than treadmill minutes (and those are long!). These guys were cooked at 350 for about 15 minutes. 

serving size - 1 (hungry person)


  • 2 flatbreads
  • "base coating"
    -olive oil
    -bbq sauce
  • cheese
    -shredded cheddar & provolone
  • toppings
    -moreeee bbq


  1. Preheat oven to 350 degrees
  2. Top flatbreads with base coating of your choice
  3. Main toppings & cooking
    • BBQ: top with cheese & diced chicken & place in oven for 15 minutes
    • Margherita: Place oiled flatbread in oven for 5 minutes, top with sliced cheese & tomatoes / back in the oven for 5-10 minutes
  4. After both pizzas are cheesy & bubbly top them off!
    • BBQ: drizzle bbq sauce
    • Margherita: basil, salt & pepper

Another perk of the flatbreads is that they are small(er) than the normal pizza, so you are able to have more than one!

I mean what's better than a personal pizza? TWO personal pizzas! 

A Pizza My Heart

Valentine's Day is a day to spend time with those that you love, so with no questions asked Ethan and I decided a pizza night in would be the perfect date night. Without knowing what kind of pizza we wanted to make and the grocery store still in our future, we made some of the dough first thing in the AM so it could rise all day. We tend to change something up each time we make our pizzas, this time we went with all bread flour instead of mixing in any all-purpose like we normally do

10 hours without food (if you know me, you know I eat every 2-3) and arms full of grocery bags we couldn't have been happier to come home to a bowl full of rising dough. 

First pizza was a classic margherita - our go to sauce, slices of a mozza ball, and some grated parmesan. 

Second pizza was huge doughy platform (seriously so much dough), dusted with garlic butter and endless shredded mozzarella & provolone.  

In light of Valentine's weekend, we decided to go hot hot hot and cook these at pizzas at 520.  

The first pizza was topped with more grated parmesan cheese and fresh basil. The second didn't need a single finishing touch - it was perfect the way it came out of the oven. 

We think that this cheesy pizza was our #1 creation. Since the dough had risen all day it had this great chewiness as well as a hint of garlic within every single bite. We took the few minutes to take our necessary pictures and then it was time to devour.

A pizza perfect Valentines Day with my two true loves

2 Pizzas. 1 Calzone

The decision whether it's going to be a pizza night or not is pretty simple. One of us usually brings it up, the other responds with this look of longing desire for cheesy goodness, and its been decided. One thin crust and one thick crust has become the go to - but the toppings are the real brain stopper.

After perusing the grocery store and making numerous trips there and back to decide prosciutto or we went with both.  After the shredding of the mozza, cooking of the sausage and taste testing the prosciutto, we were ready to start topping! 

left/middle: mozza ball slices, goat cheese, prosciutto. right: shredded mozzarella & Italian turkey sausage

Does anybody else think that oven minutes are even worse than microwave minutes? Of course, we paced around the kitchen trying to keep ourselves busy while our pizza cooked.
[500 degrees - Thick 'za went in first, covered in foil, for 8 minutes. Then foil came off & thin 'za went in on the stone for another 8-10 minutes]

These two pizzas were the best to pair together. The 1st one was crispy & salty and the 2nd one was dough, greasy, and extra cheesy. Every time I would take a bite of one, I would think it would be my favorite until I went to take bite of the other - needless to say, it was a tie and they were both demolished. 

....then Sunday came around. It was a long day with pizza on the brain and leftover dough in the fridge. One simple solution...calzone. There was no decision making on what would be inside this turnover pizza - we went with an everything leftover - goat cheese, mozzarella, prosciutto, and turkey sausage. 

Combining the two pizzas in one made one great love child of a calzone. The salty, greasy, cheesiness of the ingredients completely complemented each other, but my favorite part of this calzone was the dough. Have y'all ever been to Macaroni Grill? If you have you'll know what I'm talking about when I said rosemary bread. Thats exactly was this dough tasted like, the extra egg wash (plus butter and garlic), gave the crust a dense crispiness plus the rosemary seasoning brought a punch of flavor. 

All I can say is these two pizza nights were definitely worth my three pound pizza baby. 

Take Two

I am not a huge fan of some holidays: Halloween, New Years Eve, and Valentines Day. So when Halloween came rolling around this year, I couldn't be happier that the plan was to stay in...especially after a long day on the football field. Ethan's cousin and best friend were in town, so we decided to show off the skills with our pizzas. We bought a pizza stone and cousin brought his pizza peel so we ready to try a few new things out. 

We repeated the dough & sauce as my first post but went for four different pies. The stone was new for us, but was very simple. Four things to remember

  1. Keep stone in oven while it is preheating.
  2. Style up pizza on top of parchment paper.
  3. Cut access paper around the pizza.
  4. Place directly on the stone and let cook! 

These two were thinner crusts and had bell pepper & mozzarella.  The first one stopped there, the second went for some goat cheese, prosciutto and pineapple. The third (not pictured due to growling stomachs) had jalapeños for a little kick.  

With a good chunk of dough (and cheese) left, we went for a true pan style crust straight on the pizza stone. Well, in all honesty we were trying to make a big thin crust but it ended up puffing up and becoming this circle of pure heaven. Seriously...look at that sea of cheese!

The Virgin

It all started one day when I was exhausted and moody for a reason I can't even remember. I come home from work (exhausted and moody) with Ethan (boyfriend), nowhere to be found. Little did I know he was at my favorite local grocery store, Lucky's Market, getting bags full of groceries (and wine) to make homemade pizza! 

Needless to stay it was an elaborate process, with a lot of texting & googling questions. He had never made pizza and I had only witnessed my dad (Dave) put together some delicious pies.  We decided we need to go balls to the wall and make everything from scratch. 

First step. Dough. After much googling, we went with good ol' Bobby Flay's recipe , instead of water sub in a light beer. (this is a great time to get rid of those nasty Bud Lights hanging around in the fridge). 

Second Step. Sauce. After some pointers from E's cousin we came up with a pretty damn good concoction. 

  1. Melt 1-2 TB of butter in a saucepan over medium heat
  2. Add in 1/4-1/3 cup onion & 1-2 TB of garlic (we really like our garlic) and sautee until fragrant
  3. Add in one 15oz can of tomato sauce and 3 oz (half a can) of tomato paste
  4. Mix everything in and let simmer for 10-15 minutes. Feel free to add salt/pepper/chili flakes as it simmers, the more taste checks the I right?!
  5. Add in a TB of white vinegar, chopped fresh basil and grated parmesan cheese and let simmer for just a wee bit longer until taste is to your desire. 

At this point, it was time to handle the big ball...of dough of course. We went for 2 thick pan style crust. Essentially we oiled up two 8" cake pans and fit the dough to the pan, leaving the crust thick on the outside. We dabbled the crust with some garlic olive oil, in hopes for some extra garlicky flavor

Then the fun part...CHEESE!

Well before I get ahead of myself, we spooned the sauce in and thennnn cheese cheese cheese. We went for classic mozzarella on both, Asiago cheese crust on one, and sliced chicken on the other. We had no idea what to expect, we were more than ready to call up the Wig had this been a total disaster. To our was the greatest thing ever. 

Needless to stay there was a long time for photo ops and & snap chats before we could actually dig in. At the end I was definitely force feeding myself but I couldn't allow myself to stop it was just too damn good!