Staff Picks: Homemade Pizzas!

Our Staff’s Advice for the best pizzas with WedgeMade dough

When you work at the Wedge and amongst delicious food every day, there’s endless possibilities for meal time. And our staff are BIG fans of WedgeMade pizza dough for homemade pizzas. So we asked Colin, our Food Systems Manager for his expert advice on using WedgeMade dough, as well as polling staff members for their favorite pizza toppings.

The perfect pizza with WedgeMade dough, directions by Colin, our Food Systems Manager:

You will need:

  • Pizza stone*
  • Pizza peel
  • Wedgemade dough
  • Toppings of choice
  • garlic (optional)
  • chili flakes (optional)
  • olive oil
  • salt

*If you don’t have a pizza stone and peel you can substitute a baking pan.  We recommend a stone for best results.

Place a pizza stone in oven and preheat to 500 degrees for about 30 minutes. If the stone isn’t hot enough the bottom of your crust will be soggy.
Cut pizza Wedge pizza dough ball in half for personal sized pizzas, very gently reshape dough balls, coat in olive oil and let rest at room temp while you prep your sauce and ingredients.
Get all your toppings chopped, sliced, and arranged for quick topping.
Shred whole canned san marzano tomatoes (discard or save juice) by hand or in blender.  Mix or blend in 3 tablespoons of olive oil, chopped garlic (optional), chili flakes (optional), and salt to taste.
Dust work space with flour, transfer dough ball to floured cutting board, dust dough with flour, and begin to gently pull the dough ball into a circle. Gravity should do most of the work. If using a pizza stone, flour your pizza peel and transfer dough to peel to top.
Begin QUICKLY topping your pizza.  The sauce, if sitting for too long, will make the crust soggy. Once topped, slide pizza onto stone and cook until you see the crust take on some color. Transfer to broiler (or turn on broil setting) and broil to desired color.
Use peel to remove pizza from stone and transfer to serving dish.  Let cool for about 5 minutes, slice and enjoy!

Staff Picks for Pizza Toppings:

“I make a great pizza with caramelized shallots and fresh jalapeños, it’s really good—use red sauce and blend of Italian cheese.” — Rebecca, Grocery

“That Joes Garlic Sauce that we sell is an amazing pizza sauce.” — Katrina, Front End

“Walnut and bleu cheese with pesto sauce.” — Christopher, Front End 

“One of my fave pizzas of all times is butternut squash as the sauce/base, with goat cheese and sage on top. Simple, elegant, and tastes amazing! I also adore pizzas with arugula or mizuna greens as a topping.” — Amy, I.T.

“Vegan pizza! We have our own very delicious vegan pesto, which would be great with artichokes and kalamata olives, perhaps some dried or fresh tomatoes as well! I am a fan of daiya personally.“ — Shannon, Commissary

“Thai pizza! With or without chicken! Mock Duck?! Peanut sauce, pickled veg, cilantro, plum/duck/hoisin sauce, bell peppers or snap/snow peas.” — Autumn, Deli/Cheese

“I love Canadian bacon, pineapple, and lots of cheese!!” — Michelle, Front End 

“For meat, I like Olli Pepperoni (sliced at deli counter) or WedgeMade Italian Sausage, sliced thin. Use the WedgeMade pizza sauce with traditional basil pesto, local mushrooms and sautéed summer squash. Red or yellow onions caramelized in Hope Creamery Butter are also delicious, as well as sliced olives from our Grab & Go case. We’ve got fresh mozzarella, savory parmesan or feta.” — Nick, Catering

“I love WedgeMade dough, Muir Glen San Marzano style tomatoes (for sauce), fresh basil from Produce, fresh mushrooms sautéed in garlic and butter, WedgeMade fresh mozzarella, and prosciutto from our deli counter (sliced very thin).” — Missy, Culinary Director