Pizza

A simple, homemade pizza - all made from scratch. Please use good toppings (especially NOT cheap cheese) and you will have a pizza that is so much better than anything you can buy frozen. You have to pre-heat your oven to full whack - whatever it is willing to give you - and have it run at full pelt for at least 15 minutes before putting your pizza in.

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5 star rating based on 4601 reviews

Ingredients for 4

As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system, we would like your comments on our contact page.

Pizza Base

for

Show US units

Ingredients
500 gramsplain flour
1 1/2 teaspoonsugar (8 grams)
2 teaspoonsdried yeast (8 grams)
3/4 teaspoonssalt (4 grams)
300 mlswater
1 1/4 tablespoonolive oil (20 mls)
Salt content: 0.5% (by weight, not counting salt in other ingredients)

Pizzaiola

for

Show US units

Ingredients
400 gramschopped tomatoes
1 oniononion (medium size, 160g each) (160 grams)
2 3/4 clovesfresh garlic (medium size, 3g each) (8 grams)
3/4 teaspoonssalt (4 grams)
1 1/2 teaspoonfresh basil (4 grams)
1 1/4 tablespoondried oregano (4 grams)
1/2 teaspoonground black pepper (1 grams)
2 3/4 tablespoonsolive oil (40 mls)
Salt content: 0.5% (by weight, not counting salt in other ingredients)
I have not listed any ingredients for the toppings. Choose whatever you like - salami, vegetables, cheeses, anchovies, ... just don't overdo it if you don't want a soggy pizza.

Method

Pizza Base

Dissolve your dried yeast and sugar in a bit of your lukewarm water and stir well. Let the yeast sit for 20 minutes. Sift the flour, add the olive oil and the salt to it, and then the yeast and the rest of the water. Knead well - this takes 10 to 15 minutes! Then let the dough sit for 2 hours to prove. Knead again, roll out and it's ready to use.
Bake your pizza in the oven at maximum temperature. Yes, that's full whack. A pizza oven does 350 C, so if your oven does less (and it does), crank it up to the max.

Pizzaiola

Chop the onions and garlic, fry them in olive oil until translucent. Then add the spices and tomatoes. Let it simmer for half an hour to reduce the water content, then take a blender to it and let it cool down.

Step-by-Step Instructions

Pizza Base

Recipe PhotoPut your flour in a bowl. In this picture, it isn't sifted yet. Sift the flour.
Recipe PhotoMix the yeast with the sugar and 50ml of your lukewarm water and stir, then let it sit for 10 to 20 minutes until it develops foam on top.
Recipe PhotoAdd the olive oil and salt to the flour.
Recipe PhotoThis is what the yeast will look like after 10 minutes. Now add the yeast to the flour, oil and salt and add the rest of the lukewarm water. Mix with your hands and knead until you have a smooth dough ... this will take a good 10 minutes hard work!
Recipe PhotoThis is what the kneaded dough looks like. If you have any left-over dough, you can easily freeze it in a plastic freezer bag. To thaw it, just leave the bag outside the freezer for a couple of hours and use as normal.
Recipe PhotoCover the dough with a clean, dry dish towel and let it prove for 2 hours.
Recipe PhotoThis is what the dough looks like when it has risen.
Recipe PhotoTake a piece of dough and pat into a round shape as seen here.
Recipe PhotoYou can either roll out the dough or pat it on to your pizza dish or baking tray. If you can fling it into the air and turn it, please give me lessons on how to do that!

Pizzaiola

Recipe PhotoChop the onions and garlic, fry in olive oil, and add the tomatoes and spices. Let simmer for half an hour to reduce the water content. Then take a blender to it and let it cool down.
Recipe PhotoSpread the pizzaiola on your base - best done by putting a blob into the middle and then moving the pan quickly back and forth. Or just use a tablespoon to spread it.
Recipe PhotoPut on your toppings. Don't overdo it - stick to 2 or three toppings and don't put too much on. An overloaded pizza will get soggy.
Recipe PhotoPut on your cheese. I love mozzarella, but it is entirely up to you what you want to use. Cheddar works quite well, too. Or mix some cheeses - e.g. mozzarella and stilton.
Recipe PhotoPut the pizza into your pre-heated oven (heat up to the maximum - whatever your oven is capable of doing!). After roughly 12 minutes, the pizza is done.
Recipe PhotoHere is quite a different pizza - no pizzaiola, and different vegetables and cheddar cheese. This pizza was cooked on a Cobb Barbequeue for 15 minutes with the lid closed.

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If you have any questions, please use the Contact From to ask me directly and I will be able to reply to you if you use that

Comments:
10thank you yo yo
10thank you dear...
10Thank you
10Tjgm
10Good base and I love the calculator feature. I can do the math in my head but I'm lazy.
10Awesome! this the second time i made my pizza with this recipe i always ise the recipe for 2 but we are 4 people .
10worst
8Awesome stuff. Would've liked to see an option for using instant yeast though. Thank you.
1010
10Thankyou
10very good
10Thanks cor your instructions
10Thanks very much. Hope I could learn more from you.
10thanks for your instruction
10Please can you use microwave oven
10duper super Guuuud
10amazing
10very niceeeeeee
10very niceeeeeee
10Very nice
10it's absolutely fine but can we cook without oven.
3plz use telugu yeast is not available near
10little difficult but awesome details
10i dnt knw how go preheat my oven as it is ifb oven n doesnt hv any option such as preheat..please hlp me
8It is a good dish i would just have pepperoni,cheese and tomato sause.But not that bad i'm impressed.
1010
10Soo nice
10easy & good
10EASY AND GOOD
10no I was not able to understand this ki0nnd of crao
10Realy useful not bad thanks
10nicely described, easy for learner, thanks.
10good
10not bad !!!!!!
10amazing
1010
8really useful
3I love it nice one
10 wow so nice thanks forthat
10Thanks it's helpful
10Very nice. I like the pizzaila.
10very well explained - keep it up
10I like this one step by step
10i think i'm gonna like it.havent tried it yet
10Worst
1010
4little bit of flour onto the cnouter top and dump dough onto the cnouter. Begin to knead the dough (take a look at the video again here if you need a reminder), adding a bit of flour if it gets too sticky to work with or begins to stick to the table. You may
10Petra, nyissd az ablaokt! :)))Andrea, kf6szf6nf6m fe9rj neve9ben is -)Katucikonyha, pizze1ra fel!!c9va, kf6szf6nf6m fe9rj neve9ben is. Bizony, az ő műve (me9g be is ve1se1rolt hozze1, e9s el is mosogatott ute1na, vagy azt me1r e9n??). Nagyon fcgyesen forgatja a fakanalat is, ha kell -)
7I love the idea of a baking day, and given that we siuvrved without an oven for nearly a year (gasp!) I think it should be instated starting now. We had a gas stove that worked fine, but the stove components were electrical so the temp, time etc couldn't be programmed but now we have a new gas stove and my boys love baking too thanks for the inspiration!~Erin
5love the blog! we have 5 children and would like more, so rdnaieg your blog is like a peek into what the future could be like! I'm wondering if you used molds to get those great shapes from the salt dough? and if so, WHERE did you find them? I've never seen any shaped like race cars or dinosaurs, just pretty ones for making candy.thanks!