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Homemade Pizza Recipe

Homemade Pizza

Dough for 2 pizzas
Course Main Course
Cuisine American
Keyword pizza, baking
Servings 6
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 envelope instant dry yeast 2 teaspoons/ ¼ Oz /7g
  • 1 teaspoon sugar 4.25g
  • ½  cup Luke warm water 117ml
  • 1½   cups All Purpose flour 180g
  • 1½   cups Bread Flour + for dusting 180g (approx. ½ cup more /60g)
  • 2 teaspoons  Table Salt 11g
  • 1 cup Luke warm water 100 degrees F/37.7 C (235ml) (add a splash more, if needed)
  • 1½   tablespoons olive oil 22 ml

Topping:

  • 2 tablespoons Pizza Sauce
  • Fresh Mozzarella /or shredded Pizza cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1 teaspoon Italian Herb mix basil, oregano, rosemary, thyme, marjoram

Instructions

  1. Combine yeast and sugar in a small bowl and add Luke warm water. Mix and allow the yeast to activate for a couple of minutes.
  2. In a large bowl, combine bread flour and all-purpose flour, mix, then add 2 tsp. Salt, mix again.
  3. Make a well in the middle and pour activated yeast. Mix, then add 1 tbsp. Olive oil.
  4. Pour water gradually, and start mixing. When you used all the water and everything is combined, flour your working surface.
  5. Take the pizza dough out and start kneading. Knead for about 20 minutes to release gluten, and becomes elastic or until the ball is smooth and firm, but still just a bit sticky. You can use Stand Mixer if you desire.
  6. Grease a large bowl with the remaining ½ tablespoon of olive oil, add the dough, dust with a bit of flour and cover the bowl with plastic wrap/film.
  7. Put it in a warm area and allow the dough to double in size, for about 1 to 2 hours.
  8. Preheat the oven to 475F/245C
  9. Flour the working surface again, and knead the dough for a couple of minutes, then, make a loaf and cut in half.
  10. Stretch the dough into thin crust (it will still rise a bit more when it's baking). Stretch the dough to the end of the baking tin if possible. I used my hands, but you can use the rolling pin.

Recipe Notes

  • I used All-purpose flour and bread flour as you can see. The bread flour contains more gluten, oppose to all-purpose flour that contains around 10%.
  • The bread flour will give you a crispier crust, and all-purpose chewier. I combined both together because I think it is the best of both worlds. You can use one, or the other, depending on what you have in your pantry.
  • If you are using a stand mixer with a hook attachment, the process is much easier. It takes less time for you to personally knead. Since I used my hands for me took about 30 minutes all together just in mixing and kneading to bring the dough consistency and texture together.
  • Any other topping that you desire. I used mixed baby greens after the pizza was baked. If you would like to make one pizza, just cut the dough into two equal parts, and place one of the dough (balls) into a Ziplock bag, or large container with a fitted lid. It is good for the next 48 hours.
  • Before making pizza after refrigeration, you have to let it come to almost room temp. Just leave it on the countertop for about 20 minutes. It is easier to roll out. You can also make rolls, dinner rolls, flatbread, pizza rolls, and so on.
  • Topping: Add Pizza sauce, homemade or store-bought (pasta sauce would work too). Add sliced fresh mozzarella cheese, or a couple of handfuls of the shredded pizza cheese blend, which contains I believe over 5 kinds of cheese together. Sprinkle with Grated Parmesan Cheese and Italian herb mix, and always bake at high temperature, preheated oven. Bake for 12 to 15 minutes or until the crust is golden and cheese is melted completely. You can add other toppings, but I served it with baby greens (spinach, baby chard, etc.). Rocket or Arugula would make super topping too.
  • Sandra's Easy Cooking is AMAZON AFFILIATE. CHECK MY AMAZON STORE. 

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