Recipes, Vegetarian

Homemade Pizza

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Today I am sharing with you my favourite go to FOOLPROOF homemade pizza dough recipe. It is so easy an tastes so good, the other day my husband suggested I should make it more often. When you hear someone say “I am making pizza” you automatically think “yeah I don’t have time for that”, but the truth is you do have time for it. The dough only takes about 15 minutes to mix and like 10 to rest. So that’s no excuse. Toppings wise that’s up to you. Another great thing about knowing how to make good pizza dough is that you can use it for other things too rather than just traditional pizza. In fact you can use this dough to make the awesome Preztel Bites by Annika, you can find the full recipe for that here.

In this post I don’t focus on toppings, in fact I only list the Margherita ones. This is because with topping the sky is the limit. On the pictures at the end of the post you can see a slice of my pizza topped with Spanish Chorizo and spinach, we are OBSESSED with the Halal Spanish chorizo from Najma Foods.  This recipe makes 2 pizzas, with 6 slices each or a large 12 slices one, depending on thickness.

 

Mozzarella and halal chorizo pizza

Homemade Pizza Dough

An easy to make pizza dough, perfect for any topping
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Baking, dough, Pizza
Servings: 12 slices
Calories: 139kcal
Author: rominaslittlecorner

Ingredients

  • 2 cups Warm Water
  • 1 tbsp Yeast
  • 1 tbsp Sugar
  • 1/2 tsp Salt
  • 3-4 cups Plain flour
  • 1 tsp Dried Oregano
  • 1 tsp Olive Oil

Toppings

  • Tomato Sauce
  • Mozzarella Cheese
  • Basil Leaves

Instructions

  • Preheat the oven at 200C
  • In a bowl, mix your yeast with around 2tbs of warm water and sugar. Stir it and set it aside for around 5 minutes to “activate” the yeast. It’s ready when the top is starting to look sort of frothy and bubbly.
  • Add 1 cup of flour, the dried oregano and mix well, keep adding warm water and flour until you have used all your flour.
  • The dough should be soft and malleable and not too sticky. If it breaks apart it means there is not enough water so just add a bit more. If it's too sticky add more flour.
  • Roll it into a ball, cover and leave to rest for at least 10 minutes. 
  • Drizzle flour on a clean surface.
  • Take half of your dough and start rolling it out
  • Flip it every few rolls and sprinkle more flour as needed
  • Keep rolling until you have your desired thickness. I roll for about 10 minutes for a thin crust pizza.
  • Brush some olive oil mixed with oregano and basil onto the whole “pie”.
  • Drizzle some flour onto the dish you are going to use. Now you can carefully and quickly transfer your pizza dough onto the pan and put the oiled side at the bottom and then brush the top side with oil.
  • Spread sauce on it and bake it for 15 minutes or until crust is golden
  • Add shredded mozzarella and cook for a further 10 minutes until the cheese has melted.

Notes

You can also roll the dough out directly on some baking paper, just make sure you still oil both sides.

12 thoughts on “Homemade Pizza

  1. Looks great! I assume the oil prevents sticking? I usually par-bake for a while and then do the rest but I will definitely try the oil!

    Annika | http://theseasonahead.com

    P.S. We should collaborate: your pizza dough and my pretzel bites made from pizza dough! 🙂

  2. Yes the oil helps to prevent sticking and I also find that it enhances the flavour as well as giving the crust a nice golden colour. I haven’t tried par baking it, i might do it next time.

    I have never done a collab but would love to.

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