The Wheaton Blog

Celebrate National Pizza Month

October 16, 2014 | Moving Guides & Tips

In case you didn’t know, it is National Pizza Month and in the moving and storage industry, pizza should be the official food.

What else can you use bribe your friends with to help when packing?  With one simple phone call, pizza can show up at your place in less than an hour without distracting you from packing and moving tasks.

It’s also a great meal to make from scratch with those random ingredients that you might otherwise have to throw out when you relocate…  If you are in the middle of a move and would like to make pizza we’re here to help with the following 10 delicious recipes:

How to make dough:
Whisk 3 – 3/4 cups flour and a 1/2 teaspoons salt. Add 1 1/3 cups warm water, 1 tablespoon of sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil and knead until smooth. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

To save time, you can buy premade dough at your local grocery store or pizzeria.

New York Style
Oil a 15-inch pizza pan and press the dough onto it. Sprinkle olive oil on to the dough, then top with 1/2 cup tomato sauce and 2 cups shredded mozzarella. Bake until golden, then garnish with pecorino, dried oregano and olive oil.

Margherita Pizza
Make the dough into two 9-inch rounds. Top each with 1/2 cup crushed tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, pieces of basil and salt. Bake until the cheese melts, then drizzle with olive oil.

BBQ Chicken
Make the dough into a 15-by-9-inch rectangle. Top with cooked chicken, 1/4 cup barbecue sauce, scallions, jalapeños and 1 cup shredded cheddar. Bake until golden.

Oil a rimmed baking sheet and press the dough onto it. Cover and set aside until doubled. Top with 3/4 cup tomato sauce and 2 cups shredded mozzarella; put olive oil on top and back until golden.

Press dough into 6-inch rounds. Top each with diced raw bacon and bake until crisp. Crack an egg onto each crust and top with olive oil, salt and pepper and bake until the eggs set. Top with baby greens such as spinach or kale.

Stretch dough into a 15-inch round; brush with olive oil. Top with 1 cup shredded asiago and grilled halved artichoke hearts. Sprinkle with thyme; bake until golden.

Stretch dough into a 15-inch round. Top with 1/2 cup each tomato sauce, shredded mozzarella and diced pineapple, 2 ounces sliced ham, and red pepper flakes; bake until golden.

Vegetable Pizza
Make the dough into 15-inch rounds and bake until crisp. Mix 8 ounces cream cheese, 1/2 cup sour cream, 2 tablespoons chopped basil and 1 minced garlic clove. Spread over crust. Top with chopped mixed fresh vegetables (any available) and shredded cheddar. Sprinkle with paprika.

Chicago Style
Dust a 10-inch cake pan with oil and cornmeal and press 2 pounds dough into it. Top with 2 cups each shredded mozzarella and tomato sauce, some cooked sausage and Italian seasoning. Bake at 425 degrees, 40 minutes.

Stretch dough into a 15-by-9-inch rectangle. Top with paper-thin slices of butternut squash, caramelized onions, olive oil and red pepper flakes. Bake until crisp.

What is your favorite pizza recipe? Let us know by commenting below.


For these recipes and more, please visit

Share This Post

Back to Top