Delivery pizza, though, isn’t our deal.  Sure, the grease-stained box conjures childhood memories. We’re just left unfulfilled. Swollen yet unfulfilled. We deserve better than processed cheese and over-buttered crust.

That’s why we DIY our pizza. Fresh dough. Quality toppings. Homemade sauce. Winner, winner, pizza dinner.

Making dough from scratch sounds daunting. It isn’t with the Zojirushi Home Bakery Virtuoso. You add the ingredients and hit “start.” Enjoy a cocktail (or several), while the machine handles the kneading, rising, resting, etc. The process takes about an hour and 50 minutes.

Our dough has a secret ingredient: semolina flour. Its coarse grains give the crust a crisp, chewy texture. You can find semolina flour at your local grocery, but it’s cheaper online.

Here’s G@H’s signature recipe for semolina pizza dough:

Semolina Pizza Dough in the Bread Maker

Ingredients

• 1 1/2 cups of water
• 3 tablespoons of olive oil
• 3 cups of all-purpose flour
• 1 cup of semolina flour
• 1 tablespoon sugar
• 2 1/2 teaspoon salt
• 2 1/2 teaspoon of active dry yeast

Directions

After the cycle ends, remove the dough and halve it. That’ll make enough for two pizzas. Place each half on a baking sheet coated with a layer of semolina flour. Cover with plastic wrap or a kitchen towel, and allow the dough to rise again.

After about 30 minutes, roll out the dough into your pizza’s shape. Smile big. Why? The magic hour has arrived. It’s time to flex your culinary imagination.

We’re not preachy. We wouldn’t dare try to dictate what you put on your pizza. That’s your baby. But, here’s what we put on our pizzas.

Variation 1: Extra Sharp Cheddar Cheese and Prosciutto Pizza

Apply tomato sauce onto the topside of the dough. Sprinkle with shredded cheese. Bake at 425°F for 15 to 20 minutes or until crust turns golden brown. Remove from oven. Add prosciutto, liberally.

Variation 2: Goat Cheese, Caramelized Onion and Arugula Pizza

Coat topside of dough in olive oil. Bake dough—without toppings—for 10 minutes on 425°F. While baking, caramelize red onions in a saucepan. Remove pizza from oven. Apply the tomato sauce, goat cheese and caramelized onion. Bake at 425°F for another 5 to 10 minutes or until crust turns golden brown. Remove from oven. Add arugula.

It’s easy. It’s wonderful. It’ll make you feel like a regular gourmand.