Homemade Pizza Recipe! with video – With these straightforward step-by-step instructions, you can bake pizza at home like a pro.
This pizza has a crisp, light, and chewy foundation with superb flavor (no yeasty aftertaste!!). The sauce is really flavorful and fragrant. So this post covers everything from the ground up – creating the pizza dough, preparing the sauce, and putting the pizza together.
It’s easier than we believe to make a great and perfectly cheesy pizza at home. There are various recipes available online, but this simple dish has been a family favorite throughout the years. If you try this, you will never want to order pizza again. Your handmade pizza will make you swoon! Cheese Balls.
Homemade Pizza Recipe! During my early days of studying, I used a basic recipe from Bob’s Red Mill for the pizza foundation, which worked out well.
After preparing it for many years, this basic pizza recipe was given a twist. I learned a lot of strategies and techniques for making the greatest meals at home with minimal effort. As a result, I decided to update this page with more explicit instructions.
Concerning this recipe
This pizza recipe is divided into three portions.
- Making pizza dough – Learn how to make a light, crisp, chewy, and flavorful foundation without the overbearing yeast scent.
- Making sauce — Pizza sauce produced from fresh tomatoes and herbs is far superior to store-bought bottled sauce and makes a significant difference in the flavor of your handmade pizza.
- Putting the pizza together and baking it — how to produce a flawless crisp and golden crust with a baking tray, pizza pan, and pizza stone.
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So, what’s changed in my new homemade pizza recipe?
Aside from the above, I’ve also shown you how to create pizza dough with less yeast using the slow rise method. This also adds flavor and improves the crust. Homemade Pizza Recipe!
After making this several times, I found that less yeast and a longer rise time is the key to the most wonderful and flavorful pizza dough. It is also healthy since the dough ferments for a longer period of time and is simpler to digest.
This is a really old blog article that many of you have tried and enjoyed. So I didn’t make any changes to this pizza recipe. Instead, I’ve revised the instructions to include this slow-rise approach as an alternative.
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Homemade Pizza Recipe Preparation
- Allow the yeast, flour, and sugar (or maple syrup) to come to room temperature. I usually take everything out of the fridge one hour before creating the dough.
- To begin, add half a cup of lukewarm water to a large mixing basin. Dip your finger into the water to see if it is warm or hot. Hot water will kill the yeast and prevent the pizza dough from rising.
- Water should be at a temperature of 40 to 43 degrees Celsius (105 to 110 degrees Fahrenheit). If you reside in a very chilly climate, simply warm up your bowl beforehand. Then, pour in some warm water.
- To the heated water, add 1 teaspoon (3 grammes) yeast. You can use either instant or active yeast. More information may be found in the tips section below. If you like to use less yeast and let it to rise gently, use only 1/3 teaspoon yeast (1 gram).
- 1 teaspoon unrefined sugar or maple syrup Refined white sugar should be avoided.
- Gently stir it. Allow this to settle for 10 to 12 minutes, undisturbed.
- The mixture should become frothy and bubbling. It will not become particularly frothy with quick yeast, but it will froth to a minimum and you can see the yeast rising up.
If you don’t obtain a frothy mixture, don’t use this yeast anymore. It is currently inactive. So simply toss this. Begin again with new warm water, yeast, and sugar. Steps 1–4 must be repeated. Homemade Pizza Recipe!
Make the pizza dough.
- When the yeast has foamed, add 212 cup flour (300 grammes), 13 teaspoon salt, and 112 tablespoon olive oil to the mixing bowl. I used organic unbleached all-purpose flour in this recipe. 1 cup all-purpose flour and 112 cup fine wheat flour can also be used.
- To make a dough, combine all of the ingredients. More water (approximately 2 to 3 tbsp) will be required, so add a bit at a time until it creates a smooth and soft non-sticky dough. If the dough is too sticky, add a little flour.
- 5 minutes kneading the dough Press the pizza dough on the kitchen counter/worktop with the heel of your hand and roll it across. Then fold it. Repeat for a total of 4 to 5 minutes. Pizza dough should be soft at the end, and when poked with a finger, it should dent and bounce back gently. This is an indicator that the dough is ready.
- Form it into a ball and brush it with a small layer of oil to keep it from drying out. Grease your mixing bowl as well.
- Place a damp napkin or cover over the bowl. Allow the dough to rise and double in size at room temperature. Temperatures ranging from 26 degrees Celsius (80 degrees Fahrenheit) to 32 degrees Celsius are good for rising dough (90 F).
The dough may take 1 to 4 hours to rise, depending on the temperature. I recommend not using timings and instead allowing it to double in size.
I let it proof for approximately 8 hours near the window, avoiding direct sunlight, with low yeast. During colder weather, store it in a warm area overnight.
If you live in a chilly climate, you may prove the dough in the instant pot using the yogurt setting (LOW). Homemade Pizza Recipe!
Make the homemade pizza recipe sauce.
- To begin, in a blender, purée 400 to 500 grammes of tomatoes. In a pan, heat 1 12 tbsp oil and 2 finely chopped garlic cloves (about a tablespoon). Fry the garlic for a minute, or until it emits a pleasant scent. Then stir in 1 teaspoon of red chilli flakes.
- Pour the tomato puree over top. 1 teaspoon sugar and 14 teaspoon salt Give it a thorough shake.
- Cook, slightly covered, until the tomatoes have cooked down and reduced to a thick consistency. At this point, be cautious since the puree sprays a lot. Reduce the flame and give it a thorough mix every now and again.
- When the liquid has thickened to the consistency of a sauce, add 1 teaspoon Italian herbs and 12 teaspoon cracked pepper. Taste and adjust with extra herbs, pepper, or salt as desired.
- The sauce’s consistency must be thick and spreadable. If it’s too runny, the pizza will be mushy and damp beneath the cheese. Allow to cool fully before transferring to a jar if using later.
Prepare the vegetables
- Prepare the vegetables and grate the cheese when you’re ready to cook the pizza. We exclusively eat onions, bell peppers, mushrooms, and olives. You may use whichever vegetables you choose.
- Allow the vegetables to come to room temperature for a few hours so they don’t leak moisture onto the pizza, making it soggy. If you’re using bottled olives, strain them using a tiny sieve.
Homemade Pizza Recipe
Veg pizza recipe – Use this thorough step-by-step instruction to prepare pizza at home. This pizza recipe, together with homemade pizza sauce, can help you produce the greatest-tasting pizza at home.
For pizza dough
For pizza sauce
For pizza toppings
- In a large mixing basin, combine 12 cups of lukewarm water.
- If your mixing bowl is chilly, warm it up by stirring it in some hot water.
- emove the boiling water and replace it with lukewarm water.
- Warm water should be between 40 and 43 degrees Celsius (105 and 110 degrees Fahrenheit).
- Dip your finger into the water to check it is warm and not hot.
- Then stir in the yeast and sugar. Stir and put aside for 10 to 12 minutes, undisturbed.
- The yeast mixture should turn bubbly or frothy after 15 minutes, suggesting that it is active and alive.
- If it hasn’t foamy by then, the yeast is dormant and cannot be utilized in the dough.
- In this scenario, trash everything and start over with lukewarm water, sugar, and yeast.
- When the water has become foamy, add flour, salt, and oil. Next, combine all of the ingredients and work them into a soft dough, adding additional water as required.
- Knead the dough for 5 to 6 minutes, or until it is soft and elastic.
- Poke it with your finger to see if it’s done. It should dent easily and bounce back slowly. This indicates that the dough is ready.
- Apply a thin coating of oil to both the bowl and the dough. Cover with a damp towel or a lid.
- Allow it to grow or treble in size at room temperature. Temperatures ranging from 26°C (80°F) to 32°C are suitable for rising dough (90 F).
- Depending on the temperature, it will take between 1 and 4 hours to raise.
- High heat will destroy the yeast, so proceed with caution. Allow it to rise gently for a longer period of time to produce a pleasant flavor.
- During the winter, you may use your instant pot’s yogurt option to proof it (LOW).
- Tomatoes can be pureed or finely chopped. To create the sauce, heat the oil in a skillet and sauté the garlic until it begins to smell delicious. Then stir in the red chili flakes.
- Toss in the tomatoes, salt, and sugar. Stir and continue to cook, somewhat covered, since it splatters a lot.
- Cook until the sauce thickens and becomes spreadable (but not runny). Combine the herbs and crushed pepper in a mixing bowl.
- Taste the sauce once it has been mixed. You may adjust the amount of salt, herbs, and pepper to your liking. Remove from the heat and set aside to cool.
- Bring your vegetables to room temperature. Cold vegetables from the refrigerator should be avoided since they release moisture onto the pizza, making it soggy.
- Rinse the vegetables and cut them into slices or cubes. Separate the onion layers. Avoid cutting them too finely or too coarsely.
- If you’re using bottled olives, strain them using a tiny sieve. Set aside the cheese, which has been grated or cubed.
- When the dough has risen sufficiently, punch it several times to deflate and eliminate air bubbles.
- Place the dough on the work surface. Depending on the size you desire, divide the mixture into 2 to 3 sections.
- Knead it a little and form it into round balls. If the dough is too sticky, add extra flour and knead it. After this stage, you can either make the pizza or cover the bowl with cling wrap and store it in the refrigerator for up to 3 days.
- Preheat the oven to the maximum temperature, 220 to 240 C or 470F, for at least 25 to 30 minutes before making the pizza. Heat a baking tray or a cast iron pan on the center rack.
- Sprinkle cornmeal on top of the pizza tray. Place the pizza dough on the tray and gently flatten it.
- Apply a few drops of oil to the dough. With your fingers, begin to spread and stretch the dough on the tray. Flatten to a thin, even 9-inch foundation. Maintain a modest thickness difference between the borders and the middle. (This recipe yields three 9-inch thin-crust pizzas or one 14-inch thin crust pizza.)
- Spread the pizza sauce as desired, leaving a 14-inch border around the perimeter. Layer the grated cheese on top, followed by the vegetables. Finally, top with Italian herbs and red chili flakes. To end, sprinkle with additional cheese if preferred, but not on top of the vegetables.
- To produce a thick crust pizza, spread the dough with your hands to a somewhat thicker foundation (18 inch), so the sides are thicker than the center.
- Prick the base 8 to 9 times at random with a fork to prevent it from puffing up like bread.
- If you’re creating a thick foundation and have a tiny oven, bake the base without the sauce and toppings. Bake for 5 to 7 minutes. Afterward, top with sauce, cheese, vegetables, and herbs.
- Bake this for 8 to 10 minutes.
Make pizza dough
Proofing pizza dough
Prepare pizza sauce
How to make pizza (thin crust)
To make a thick crust
- Amount Per Serving
- Calories 613
- Calories from Fat 207
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 8g40%
- Cholesterol 40mg14%
- Sodium 704mg30%
- Potassium 542mg16%
- Total Carbohydrate 79g27%
- Sugars 5g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.