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Every night can be a good night to make homemade pizza! In our family, our kids are always asking for pizza. Who’s been there?? But, often times, I find that I am “pizza’d out!” Ordering from the same old pizza places and getting less than stellar quality and ingredients can kind of bum a girl out. I then remember that this is Kitchen Easy Life and making a homemade pizza that’s tasty, healthy and suitable for both kids and adults alike is, well, easy! But, what are the steps to make pizza at home?

Now, making pizza at home is not as easy as picking up the phone and dialing for delivery, but trust me, it is worth it! Making pizza at home is as easy as 1, 2, 3!

Step 1: Make your Dough

Make your dough! Don’t buy premade dough. Of all the steps to making pizza at home, this is one of the most important! It’s never the same as making it fresh. We make Neapolitan dough for our homemade pizzas because we like the bubble, chewy texture it provides. It rolls out easy, cooks easy, and tastes like a real pizzeria. There’s nothing more disheartening than spending all this time prepping for the perfect pizza to find that you’ve got a tasteless, bready dough.

Pro Tip: If you have a stand mixer, I recommend you use it! The bread dough hook cuts your work to almost nothing. You don’t need to wear yourself out kneading and adding flour over and over. You don’t need to dirty up your counter either. Everything is done in your stand mixer bowl.

I always us my Kitchen Aid Stand Mixer to make pizza. It has a 5 quart bowl so I can even double the recipe without worrying if I have enough room. Check out the mixer I used for this recipe here.

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Based on the recipe you use, you’ll put your ingredients in the bowl and turn it on low for 5 minutes. Then, turn it off and let it rest. This helps the gluten to develop to make it more stretchy. Don’t skip this part! Then, you’ll turn it on for another 5 minutes on low to medium speed.

the dough is tired…..let it rest

Then, let it rest again for 5 minutes. Lastly, turn it on again for 5 minutes. By the end of this last mixing, the dough should not be wet or lumpy. It should be stretchy enough to when you pull it, it doesn’t break. If it does break, mix for longer.

Okay, back to the dough. You need to let it rest for a minimum of one hour. Overnight resting in the fridge tightly wrapped in plastic wrap is best, but that takes some planning on your part. That’s great if you are expecting pizza night in advance, but you can also have a spontaneous pizza night, too!

Step 2: Preheat your oven and roll your dough

Preheat your oven to 500 degrees. Yes! 500! Pizzas are usually cooked in wood burning ovens at much higher temps, but 500 degrees Fahrenheit works great for home pizzas.

Roll out your dough on a lightly, and I mean lightly floured clean surface. Too much flour and you won’t be able to roll it thin enough. Thick rolling produces bready pizza, which is gross. Roll it thin and place it on a parchment lined baking sheet.

Step 3: Top it and cook it!

Here’s the fun part in my opinion! The toppings! My kids are pretty mid when it comes to toppings so when we order pizza, it’s usually just cheese and pepperoni. But, when I make pizza at home, I go crazy! Feta, pesto chicken, kalamata olives, spinach, mushrooms, red onions! You get the picture!

Start with a little marinara. We like Rao’s the best. Spread it over your rolled dough leaving the edge untouched.

Next, mozzarella. I’m always torn between fresh sliced mozzarella which my daughters prefer or shredded mozzarella which my son prefers. You pick your favorite, but don’t add a ton. Adding too much cheese will result in an uncooked middle or soggy dough.

Last, add your toppings and bake your pizza for 8-14 minutes, depending on the size of your pizza. Keep an eye on it. The crust can get overly toasty pretty quick. Also, if you like the cheese bubbly, you may want to turn on your oven broiler, but again, watch it! With these steps, anyone can make pizza at home!

FAQs

What is the Process of Pizza?

Making pizza is an art and a science, wrapped in a delicious package! Here’s the basic process:

1. Prepare the Dough: Mix flour, water, yeast, and salt to form your pizza dough.
2. Let it Rise: Allow the dough to rise until it doubles in size. This makes it fluffy!
3. Shape the Dough: Roll or stretch the dough into your desired shape.
4. Add Toppings: Spread sauce, sprinkle cheese, and add your favorite toppings.
5. Bake it: Slide your pizza into a preheated oven and bake until the crust is golden and cheese is bubbly.
6. Enjoy: Slice it up and enjoy your homemade pizza masterpiece!

What is Basic Pizza Made Of?

A basic pizza has these simple, yet magical components:

• Dough: The base made from flour, yeast, water, and salt.
• Sauce: Typically a tomato-based sauce, seasoned with herbs.
• Cheese: Mozzarella is the go-to, but feel free to experiment!

How to Make Pizza in 8 Steps?

1. Gather Ingredients: Flour, yeast, water, salt, sauce, cheese, toppings.
2. Make the Dough: Combine ingredients and knead.
3. Let Dough Rise: Set aside in a warm place.
4. Preheat Oven: Get it hot! Ideally, 475°F (245°C).
5. Shape the Dough: Roll or hand-stretch to desired thickness.
6. Add Toppings: Start with sauce, then cheese, then other toppings.
7. Bake: Around 10-15 minutes until crust is golden.
8. Serve: Let it cool slightly, then slice and enjoy!

How to Make Pizza in Three Steps?

Short on time? Here’s a speedy version:

1. Prep: Use store-bought dough, sauce, and pre-shredded cheese.
2. Assemble: Shape dough, add sauce, cheese, and quick toppings like sliced tomatoes or pepperoni.
3. Bake: Cook in a hot oven for about 10-15 minutes. Done!

What are 3 Ingredients in Pizza?

The holy trinity of basic pizza:

1. Dough: Flour, yeast, water, salt.
2. Sauce: Tomato sauce, often seasoned with herbs.
3. Cheese: Mozzarella is a classic choice.

For different dough types, check out this chart:

Dough Type	Main Ingredients	Texture	Best For
Classic Neapolitan	Flour, Water, Yeast, Salt	Thin, Soft	Traditional Margherita
New York Style	Flour, Water, Yeast, Salt, Sugar, Oil	Thin, Crispy	Classic Cheese & Pepperoni
Sicilian	Flour, Water, Yeast, Olive Oil	Thick, Fluffy	Square Pizzas, Tomato Pies
Chicago Deep Dish	Flour, Cornmeal, Butter, Yeast	Thick, Buttery	Deep-Dish Pizzas
Whole Wheat	Whole Wheat Flour, Yeast, Water	Dense, Hearty	Healthier Options
Gluten-Free	Gluten-Free Flour Mix, Yeast	Varies	Gluten Sensitivities
Sourdough	Sourdough Starter, Flour, Water	Tangy, Chewy	Artisanal Pizzas

For different types of pizzas, check out this chart:

Pizza Style	Key Toppings
Margherita	Tomato Sauce, Fresh Mozzarella, Basil, Olive Oil
Hawaiian	Tomato Sauce, Mozzarella, Ham, Pineapple
Pepperoni	Tomato Sauce, Mozzarella, Pepperoni
Veggie Supreme	Tomato Sauce, Mozzarella, Bell Peppers, Onions, Mushrooms, Olives, Spinach
Meat Lovers	Tomato Sauce, Mozzarella, Pepperoni, Sausage, Bacon, Ham
BBQ Chicken	BBQ Sauce, Chicken, Mozzarella, Red Onions, Cilantro
Buffalo Chicken	Buffalo Sauce, Chicken, Mozzarella, Blue Cheese, Celery
White Pizza	Olive Oil, Garlic, Ricotta, Mozzarella, Parmesan, Spinach
Four Cheese	Tomato Sauce, Mozzarella, Parmesan, Gorgonzola, Feta
Pesto	Pesto Sauce, Mozzarella, Tomatoes, Pine Nuts

There you have it! Homemade pizza is easy, fun, and well worth the work! If you follow these steps, you can fill your house with the smells of fresh pizza at home too! Kids love helping with homemade pizza night so you can make some fun memories, too! Comment below about your pizza-making experiences and be sure to try our Neapolitan dough recipe!

Brussel Sprouts don’t get enough love in my opinion. And it’s no wonder! The most common way of cooking Brussel sprouts that I’ve experienced has been, shall we say, less than par. There is only one way that brussel sprouts taste good and that’s roasting! But what if you’re asking yourself: Why won’t my brussel sprouts get crispy? Stick around to find out! I’ll share my secrets for perfectly crisp and not bitter Brussel sprouts. Who knows? They may become your new favorite side dish!

The Wrong Way to cook Brussel sprouts

Step away from the sauce pan! Boiling brussel sprouts makes them soggy, watery, tasteless, and sad. Plus, it really stinks up your whole house! In addition, boiling takes away a lot of the healthy minerals that you should be getting out of your veggie! So, no boiling, ever!

The right way to cook brussel sprouts

If you are looking for a roasty flavor that is rich and earthy, then you absolutely must roast your brussel sprouts. But, a lot can go wrong when roasting. I get it! I’ve been there! And, fortunately, I’ve learned from my mistakes. So, I’ll share some tips to help you get the crispiest, but not burnt or bitter, brussel sprouts that will taste so good, even the kids will eat them!

Step 1: Cut your brussel sprouts in half

It’s impossible to roast whole brussel sprouts to get them fully cooked in the middle and nicely browned and crispy on the outside. They are too dense and end up burning on the outside and being undercooked and crunchy on the inside. So, don’t skip the cutting part!

Step 2: Soak your brussel sprouts in water

Okay, this is a very important part for a variety of reasons. After you cut your brussel sprouts, put the halves into a bowl filled with regular, cool tap water. Let them sit for 5 minutes fully submerged. Give them a little stir after 5 minutes.

This helps things like grains of sand and dirt and, I know it’s gross, but little bugs that may have been living in the inner leaves! Let’s face it! Plants grow outside and bugs are going to crawl on them.

But, it’s our job as the home cook to get those critters off before we cook them and serve them to our friends and families!

Step 3: Dry your brussel sprouts

You must not skip this part! This is the main reason people end up with soggy brussel sprouts. As with ANYTHING that you are roasting, the food must be dry before being put on the roasting pan. Wet food in the oven gives off steam and steam doesn’t allow for crisp, right!?

Pull your brussel sprouts out of the water and let them sit on a good amount of paper towels for maybe 10 minutes before the next step.

Step 4: Coat your sprouts with oil

Grab a large mixing bowl and place your dried brussel sprouts in it. Drizzle with a good amount of olive oil to coat them. Put just enough to coat them. You shouldn’t have a pooling of oil at the bottom. Excess oil can lead to smoke in the oven and result in burning and blackening of brussel sprouts.

Sprinkle some salt and pepper on the sprouts to suit your taste. Now, the fun part! Toss the sprouts in the bowl and really get some air with each toss. This process gets the oil in every nook and cranny of the brussel sprout which makes for perfectly crisp results!

Step 5: Line your baking sheet with parchment paper

Never cook food directly on your baking sheet. Who wants that clean up anyway!? Use parchment paper instead of foil because the brussel sprouts will stick to the foil, but not stick to the parchment, so you won’t lose any of your crisp edges when you go to remove your sprouts.

Step 6: Cook on High Heat

Place your baking dish in a 450 degree Fahrenheit pre-heated oven and cook for around 20 minutes. Based on your oven and the amount your cooking, it could be longer. Don’t worry if some of the loose brussel leaves turn black. That’s okay. You’re more concerned with the sprouts themselves.

They should be a rich, dark brown color with a little black sprinkled around. Pulling your brussel sprouts out to early is another reason you don’t have crispy brussel sprouts. They need to be on the darker side. Don’t worry, they’ll taste amazing with a simple Asian-inspired sauce drizzled over them.

Step 7: Cover with a great sauce

Roasted brussel sprouts are great on their own, but they are irresistible with a great sauce drizzled over them after cooking. Not before! If you put a sauce on while they are cooking, you steal the crisp away. No, you must drizzle the sauce on the finished brussel sprouts.

Place them in a bowl and drizzle just enough sauce to coat the sprouts. Too much sauce and the sprouts will lose their crispness and their taste and be overpowered by the sauce. My preferred sauce is easy to make and has a simple taste that won’t steal the show from the brussel sprouts themselves.

The only ingredients are honey, red pepper flakes, and soy sauce. Mix together your desired amount based on your spice level and sweet level, and drizzle. Yum!

FAQs

Why are my brussel sprouts still hard after cooking?

• Undercooking: They might not have been cooked long enough. Brussel sprouts require sufficient time to soften, especially if they’re whole.
• Size Matters: Larger brussel sprouts take longer to cook. Try cutting them into halves or quarters for even cooking.
• Cooking Method: Roasting or steaming is more effective in softening brussel sprouts compared to other methods.
• Prep Tip: Score a small X on the bottom of each sprout to help heat penetrate more effectively.

Why are my brussel sprouts soggy?

• Overcrowding the Pan: This causes them to steam rather than roast, resulting in a soggy texture.
• Too Much Oil: Excessive oil can make them greasy and soggy. Just enough to coat them is ideal.
• Not Preheating Your Oven: Starting with a hot oven ensures a good sear and prevents sogginess.
• Quick Fix: Try spreading them out on a baking sheet and placing them under the broiler for a few minutes to crisp up.

Why won’t my brussel sprouts get soft?

• Old Sprouts: Freshness matters! Older sprouts tend to be tougher.
• Heat Distribution: Ensure even cooking by regularly stirring if pan-frying or sautéing.
• Steam Power: Steaming can help soften them, especially if they’re older or larger.
• Experiment: Cooking them covered for a few minutes can help soften them before finishing uncovered for crispiness.

Why are my brussel sprouts not forming tight heads?

• Growing Conditions: They require cool temperatures and plenty of water for tight head formation.
• Nutrient Balance: A lack of specific nutrients in the soil can affect their growth.
• Harvest Time: If left too long on the stalk, they might not form properly.
• Tip: Homegrown sprouts? Ensure they have well-draining soil and steady moisture.

Why do you soak brussel sprouts before cooking?

• Cleaning: Soaking helps in removing dirt and tiny insects hidden in the layers.
• Reviving: If they seem a bit wilted, soaking in cold water can revive their crispness.
• Reduce Bitterness: Some believe soaking in salt water can help reduce bitterness.
• Prep Tip: A quick 10-minute soak in cold water is usually sufficient.

Cooking Method	Texture	Time Required	Flavor Profile	Tips
Roasting	Crispy on outside	20-25 minutes	Rich and caramelized	Preheat oven, cut sprouts in halves
Steaming	Softer overall	5-10 minutes	Mild and tender	Use a steamer basket, add salt

Try these tips and follow these steps the next time you want to cook an amazing side dish and serve crispy, tasty brussel sprouts. No one has to know has easy it is, either! Share your comments below and share this recipe!

It’s that time of year again! The leaves are falling, there’s a chill in the air, and everyone is searching for the perfect bowl of chicken soup! There are very few meals that are as comforting as a hot bowl of tender chicken, soothing broth, and flavorful carrots. It’s probably America’s most sought-after comfort food. But, there are A LOT of ways to make chicken soup and sometimes they don’t turn out quite right. One question we always hear is: What brings out the flavor in chicken soup?

Well, if you’ve asked that question, like pretty much all of us have, you’ve come to the right place!

We’ll break down the do’s and don’ts of all things chicken soup. We’ll share our secrets for creating a flavorful and oh so warming chicken soup the easy way! Plus, we’ll give you our tried and true chicken soup recipe that is sure to warm your body and soul.

The Don’ts

Don’t use rotisserie chicken or other pre-made chicken or left over chicken breast. You NEED the cooked bits for flavor! The picture below shows what you WANT in your pan before cooking! It’s what brings out the flavor in your chicken soup!

Don’t use water in place of chicken broth. Chicken broth contains so many background flavors from its cooking process that are essential to add richness to your soup.

Don’t skimp on the chicken. You want a good balance of chicken to broth to veggies. A soup without enough chicken is like a lasagna without enough cheese!

Don’t oversalt! You can always add more salt at the end of the cooking. Go easy on the salt at first.

Don’t skip tasting the soup before it cools! Any good chef tastes their food with a clean spoon everytime to see what’s missing. You should be tasting all your food several times. This will help develop your palate as well so it’s not just good for soup making!

additional pit falls that need to be avoided

Don’t boil your soup! You may think that cooking soup at a higher temperature will get it done faster, but it doesn’t. The flavors need time to come together, so simmering for over an hour is necessary. Think of chili. Chili cooks for 8 hours! You wouldn’t want to eat your chili after just one hour, would you?

Don’t use cheap broth. If you want a good flavor, you must choose high quality, organic ingredients. This includes your broth. Go ahead and splurge. You’ll thank me later!

Don’t skip a tablespoon of flour. Your soup shouldn’t be the consistency of water. The way to thicken it up to the perfect consistency is to add a tablespoon of flour to the pot after cooking the chicken and veggies.

Don’t add your noodles too early. The egg noodles, which are the traditional type of noodle in chicken soup, will break apart and disintegrate if you add them too early. They go near the end of the cooking process.

Whew!

Now the Do’s

Do cook the chicken in a large, metal pot. The sides should be high so the grease splatter is minimized. It should have a heavy bottom so it doesn’t burn your chicken too quickly. You will be browning chicken in it and yes, we want it to kind of stick to the bottom and caramelize.

THAT’S the best way to create flavor! In my opinion, it’s the only way. Soup is incredibly bland when people skip this step. So be sure to follow the above, it really brings out the flavor in your chicken soup!

Do use the same pan you browned the chicken in to make your soup. You need all the crusty, brown, oily stuff that is left over at the bottom of the pan after you remove the chicken and set aside. It’s what brings out the flavor in your chicken soup!

Do use high quality extra virgin olive oil in the bottom of the large, silver pot to brown the chicken. Get it to medium high heat before you put the chicken in it. Cook the whole chicken breasts about 5-6 minutes per side. Remove the chicken breasts and set on a plate to use later. Turn down the heat to low.

Do cook your onions and carrots in the same pot as you cooked the chicken. They absorb a lot of the leftover flavor of the browned chicken. Cook about 3-4 minutes.

Do add a tablespoon of flour to the left over bits and onion/carrot mixture at the bottom of the pan. This creates a sort of rue. That’s just a fancy term for thickener. Usually a rue is made by heating up butter and flour, but in this case we are using oil and flour… and lovely chicken brown bits and veggies, too!

more tips to up your soup game

Do use a high quality organic chicken broth. Use the best broth that your budget can handle. Cheap broth is usually tastelss or cheap-tasting. Organic broth tastes richer, fresher, and cleaner. The broth you choose could make or break your chicken soup!

Do cook low and slow. Once your broth is in, let your soup do its thing. Low heat and an hour… or two! I’m telling you, time makes the difference. Keep the lid off, too. Let some of the water evaporate. This helps your soup develop a richer color and flavor. Your house will be smelling amazing! Homecooked vibes, anyone?

Do use chicken bullion cubes! Depending on the size of your soup, use 1-2 cubes. They make your soup go from broth-y to chicken-y! They provide a chicken flavor you can’t get from standard broth.

Do season it how you want. I know some cooks who only want salt and pepper in their soup. And do you know what? That’s totally fine! I know some cooks who love dried herbs and a lot of them. I know some who swear by fresh parsley. Seasoning is up to you.

the soup that traveled the world

And, hey, if you want to add international flair, try adding some chili powder, cumin, garlic. Get creative! It’s hard to mess up a chicken soup that has good bones… meaning if you follow my flavor tips, you can do pretty much whatever spice combos at the end and it’ll turn out good!

Do add egg noodles at the very end. Egg noodles soak up a lot of the flavor and liquid so add them at the end. They only need about ten minutes of cooking. You don’t want them getting broken up by all the stirring that is necessary during simmering. Following these tips really brings out the flavor in your chicken soup!

FAQs

How to Increase the Flavor of Chicken Soup?

1. Use Bones: Chicken bones, especially from the neck and back, enrich the broth with depth and complexity.
2. Brown the Chicken: Sear chicken pieces before simmering. This caramelization adds a richer flavor.
3. Aromatic Vegetables: Incorporate onions, carrots, and celery. Sauté them lightly before adding to the soup.
4. Herbs and Spices: Thyme, bay leaves, and parsley stems are great. Add peppercorns for a subtle spice kick.
5. Simmer Slowly: A gentle, long simmer helps extract flavors, melding them beautifully.
6. Umami Boost: A dash of soy sauce or Worcestershire sauce can elevate the overall taste profile.

How Do You Fix Tasteless Chicken Soup?

1. Season Smartly: Don’t be shy with salt. It’s the simplest fix to a bland soup.
2. Acidic Touch: A squeeze of lemon juice or a splash of vinegar can brighten the flavors.
3. Fat is Flavor: A bit of butter or olive oil can add richness.
4. Fresh Herbs: Add fresh herbs like parsley or dill towards the end for a fresh flavor boost.
5. Spice it Up: A pinch of cayenne or some freshly ground pepper can add layers to your soup.

Why Doesn’t My Chicken Soup Have Flavor?

1. Underseasoning: The most common culprit. Salt is essential.
2. Insufficient Simmering: Not simmering long enough can result in a lackluster broth.
3. Poor-Quality Ingredients: Using old vegetables or low-quality chicken can affect taste.
4. Water Ratio: Too much water can dilute the flavors. Ensure a good balance.
5. Lack of Fat: Chicken skin and bones add richness and depth.

How Can I Increase the Flavor of My Chicken Broth?

1. Roast Bones: Roasting chicken bones before making the broth can add a deep, roasted flavor.
2. Add Umami: Ingredients like mushrooms or a piece of Parmesan rind can add umami.
3. Mirepoix Magic: A traditional French mirepoix (onions, carrots, and celery) adds a flavor base.
4. Spice it Right: Don’t forget to add bay leaves, whole peppercorns, or garlic for subtle flavor enhancements.
5. Reduce: Let the broth reduce after straining to concentrate the flavors.

What Gives Soup a Good Taste?

1. Quality Ingredients: Fresh, high-quality ingredients are the foundation of tasty soup.
2. Layering Flavors: Start with a base of sautéed onions, then build layers by adding ingredients at different stages.
3. Balance of Elements: A good balance of salt, fat, acid, and heat brings out the best in your soup.
4. Freshness Factor: Fresh herbs added towards the end preserve their vibrant flavors.
5. Personal Touch: Don’t forget a personal twist, be it a secret spice or a family ingredient!

For chicken soups that pop, try out some of these flavor combinations:

Seasoning Variation	Ingredients	Flavor Profile
Classic Comfort	Thyme, bay leaf, parsley, black pepper	Traditional, herbal, comforting
Spicy Kick	Cayenne pepper, paprika, garlic	Spicy, bold, warming
Asian Twist	Ginger, soy sauce, star anise	Aromatic, umami-rich, slightly sweet
Mediterranean Charm	Oregano, basil, lemon zest	Bright, herbaceous, zesty
Rustic Country	Sage, rosemary, smoked paprika	Earthy, smoky, hearty
Herb Garden	Dill, chives, tarragon	Fresh, light, green
Indian Infusion	Turmeric, cumin, coriander	Warm, spicy, complex
Latin Flavors	Cilantro, lime, chili powder	Vibrant, zesty, bold

I told you it would be easy! Now, are you ready to grab your ingredients and make the best chicken soup of your life?! Comment below on how the tips worked for you and share this recipe far and wide. Let’s tell the world the secrets to great chicken soup! Enjoy!