It’s only a few weeks until the kids are headed back to school, but the fun isn’t over just yet. This week enjoy creating this pizza recipe with your kids. 


Styled and directed by Jenn Smurr • Recipes submitted by Jenn Smurr • Photography by Penny & Finn


Have fun with unusual toppings or stay traditional. 

  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon pure olive oil
  • 3/4 cup warm water
  • 2 cups bread flour
  • 1 teaspoon instant yeast
  • 2 teaspoons olive oil
  • Olive oil, for the pizza crust
  • Flour, for dusting the pizza peel

Place the sugar, salt, olive oil, water, one cup of flour, yeast, and remaining cup of flour into a standing mixer’s work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional five to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add two teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into two equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop, and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and let it rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a zip-top bag with cooking spray and place the dough ball into the bag. Refrigerate for up to six days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust, or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for seven minutes, or until bubbly and golden brown. Let it rest for three minutes before slicing.


  • 28-ounce can of San Marzano tomatoes (these tomatoes are naturally sweeter and less acidic than others)
  • 1/2 teaspoon salt
  • *a pinch of garlic powder
  • *a pinch of crushed red pepper
    Add all ingredients to a bowl, stir, and then crush tomatoes with a potato masher or large fork. That simple. So tasty.


Cheese Pizza: Good mozzarella. I even like Polly-O!
Whatever brand you choose, buy a block and grate it yourself.
Freshly grated cheese is always worth your time.

BBQ Chicken Pizza: Prepared BBQ’d chicken, mozzarella
cheese, sliced red onions, cilantro, chopped tomatoes

Carbonara Pizza: Pancetta, green onions, fresh romano
cheese, a little heavy cream, and an egg (put on a few minutes
before the pizza is finished).