Pizza recipe | How to make pizza | Homemade pizza recipe

Pizza recipe with video – Learn to make pizza at home like a professional with these elementary tone by step instructions. This detail post will help you make the best pizza which I am certain will be your syndicate favored. This pizza has a crisp, light & chewy base with great flavor ( no overpowering smell of yeast ! ! ). The sauce is amazingly delectable & aromatic. sol this post covers everything from scratch – making the pizza boodle, making the sauce and assembling the pizza.

pizza recipe
Making a delectable and perfect bum pizza at base is much simpler than we think. There are numerous recipes online to make it but over the years this easy recipe has become our family favored. Try this and you will never want to order a pizza again. You will be in love with your homemade pizza ! !
During my initial days of learning I followed a basic recipe from Bob ’ s red mill for the pizza base which turned out to be good .
After making it time and again for many years this basic pizza recipe got a makeover. I learnt a set of tricks & techniques to make the best at home with fiddling attempt. So I thought of updating this post with better and detailed instructions along with many tips .

About this recipe

This pizza recipe consists of 3 sections

  1. Making pizza dough – Get the secrets for a light, crisp, chewy and flavourful base without the overpowering smell of yeast.
  2. Making sauce – Pizza sauce made with real fresh tomatoes & herbs is so much tastier than the store bought bottled one and it does make a big difference to your homemade pizza.
  3. Assembling and baking the pizza – instructions to bake a perfect crisp and golden crust using a baking tray, pizza pan & pizza stone.

So what’s new in my updated pizza recipe?
aside from the above, I have besides shared how to make pizza dough with less yeast following the slow rise method acting. This besides imparts more flavor & gives a better crust .
After I made this a draw of times I realized less yeast and longer arise is the secret to the most delicious & flavorful pizza crust. Plus it is healthier as the boodle ferments longer and is easier to digest .
This is a very previous post on the web log which has been tried and loved by many of you. So I haven ’ metric ton changed a thing in this pizza recipe. rather I have updated this decelerate arise method as an choice in the instructions .
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Preparation for pizza recipe

1. Bring yeast, flour and sugar ( or maple syrup ) to room temperature. I generally keep all of these out of the electric refrigerator an hour before making the dough .
2. first pour half cup luke warm water to a big mix bowl. Dip your finger in the water to check if it is just strong & not hot. Hot water will kill the yeast and won ’ triiodothyronine let the pizza dough ascend .
An ideal temperature of water is 40 to 43 C – 105 to 110 F. If you live in a very cold seat, fair warm up your bowl first. following pour warm urine .
pour warm water to a mixing bowl to make pizza dough

Proof yeast

3. Add 1 teaspoon yeast ( 3 grams ) to the warm body of water. You can use blink of an eye yeast or active yeast. More details in the tips section below. If you prefer to go with low yeast and let it rise lento, then add only 1/3 teaspoon yeast ( 1 gram ) .
add yeast to warm water to proof it 4. Add 1 teaspoon naked boodle or maple syrup. Avoid using polished blank sugar .
add sugar to feed yeast 5. Stir it lightly. Allow this to rest undisturbed for 10 to 12 minutes .
give a good mix 6. The mix must turn bubbling and bubbly. With moment yeast it won ’ metric ton turn very bubbling but will placid froth to a minimum and you can see the yeast bubbling up .
If you fail to get a bubbling concoction, do not proceed further with this yeast. It is inactive. then fair discard this. Start again with fresh warm water, yeast and boodle. Repeat the steps from 1 to 4 .
yeast activated and proofed in a bowl to make pizza dough ad

Make pizza dough

7. When the yeast turns bubbling, add 2½ cups flour ( 300 grams ), ⅓ teaspoon salt and 1½ tablespoon olive oil to the mix bowl. here I have used organic unbleached general-purpose flour. You can besides use 1 cup general-purpose flour and 1½ cup fine pale yellow flour .
add flour oil and salt to the yeast mixture 8. Mix all of them to form a dough. You will need more water system ( about 2 to 3 tbsps ) thus attention deficit disorder consequently a little at a clock until it forms a smooth and soft non-sticky dough. If the dough is sticky then you may sprinkle some flour .
knead pizza dough adding more water 9. Knead the boodle for 5 mins. Use the heel of your hand to press down the boodle against the kitchen counter/worktop and roll the pizza boodle across. next fold it. Repeat this for a 4 to 5 minutes. At the end pizza dough should be soft and when you poke it with your finger, it should dent and bounce back slowly. This is the indication of the dough being cook .
soft and well knead dough read to poof ad

Proofing dough

10. Shape it to form a ball and apply a thin layer of oil to prevent the dough from drying up. besides grease your stadium with some oil .
11. Cover the bowl with a damp diaper or eyelid. Rest at room temperature until the boodle rises and doubles in size. An ideal temperature for rising boodle is 26 C ( 80 F ) to 32 C ( 90 F ) .
cover with a cloth & let rise Depending on the temperature, the boodle may take anywhere from 1 to 4 hours. I advise not to go by timings but to let it double in size .
With low yeast, I let it proof for about 8 hours near the window avoiding direct sun. During cold days, leave it overnight in a quick place .
If you live in a cold area, then you can proof the boodle in the instantaneous pot with yogurt settings ( LOW ) .

Make pizza sauce

12. To begin with puree 400 to 500 grams of tomatoes in a blender. Heat 1 ½ tablespoons oil in a pan and add 2 finely chopped garlic cloves ( about a tablespoon ). Fry the garlic a bite until a nice aroma comes out for a minute. then add 1 teaspoon loss chili flakes .
frying garlic in oil to make pizza sauce 13. Pour the tomato puree. Add ¼ teaspoon salt and 1 teaspoon carbohydrate. Give a commodity stir .
pour tomato puree along with sugar and salt 14. Cover the pot partially and simmer until the tomatoes cook down and reduce to a thick consistency. Be careful at this stage as the puree splashes a bunch. occasionally reduce the flame and give a good mix .
cook sauce partially covered to avoid splatters 15. When the concoction thickens to a sauce like consistency, add 1 teaspoon italian herb and ½ teaspoon crushed pepper. taste test this and add more herbs, pepper or salt as needed .
add herbs and pepper to pizza sauce ad
16. The consistency of the sauce has to be thick and of spreading consistency. It should not be fluid differently the pizza will be boggy and moisture below the tall mallow. Cool this completely and transfer to a jar if using it late .
cooling pizza sauce

Prepare veggies

17. When you are ready to make the pizza, prepare the veggies & grate the cheese. We prefer entirely onions, lots of doorbell peppers, mushrooms and olives. You can use whatever veggies you prefer .
Keep the veggies at room temperature for a few hours so they don ’ thymine let out moisture on the pizza making it inert. If using bottled olives drain them to a little strainer .

How to make pizza (thin crust)

18. When the pizza dough doubles in size, it will look like this. With longer proofing the boodle will have lots of air pockets and will rise more .
pizza dough after rising well - looks light and airy 19. Transfer it to the knead surface & punch it down to deflate and remove the publicize bubbles .
punch the dough ad
20. Divide to 2 to 3 parts depending on the size you prefer .
divide to 3 portions 21. Knead a morsel and shape them to round balls. If the boodle is excessively sticky then sprinkle some flour & massage. I made one 9 inch thin crust and then two 6 edge thickly crust pizza. alternately you can make three 9 column inch thin crust or a unmarried 14 inch flimsy crust pizza with this recipe .
I made one pizza the like day and refrigerated the rest for the subsequent days. Just wrapped it in a cling wrap and put it in the electric refrigerator .
The season of the yeast dough gets much better with cold zymosis as it ages in the electric refrigerator. This keeps thoroughly for 3 days. To use the refrigerate dough let it to come down to room temperature before using. This may take 2 to 4 hours depending on where you live .
knead the dough and shape to balls 22. When you see the dough has relaxed and is quick to be stretched, preheat the oven to the highest temperature, 220 to 240 C or 470F for at least 25 to 30 mins. Place a baking tray or a mold cast-iron pan in the in-between rack and heat it vitamin a well in the oven. This baking tray/cast iron pan will help to achieve a aureate and chip pizza crust. To use a pizza stone refer the faq below .
If the dough is besides awkward then sprinkle some flour & knead .
23. Sprinkle some cornmeal evenly on a tray. Place a dough ball and flatten it with your fingers. Add few drops of oil .
shaped ball of dough ready to stretch Begin to spread and stretch the boodle on the tray with your fingers. Flatten to a 9 column inch dilute even base. Keep the edges slightly thicker than the center. I do not use a rolling pin as sometimes the pizza base turns out dense as the rolling pin deflates the air bubbles .
hand stretched pizza on a tray 24. adjacent ranch pizza sauce as desired .
spread sauce over the pizza base 25. last layer grated cheese. then layer the veggies of your option. Add more tall mallow on exceed avoiding the veggies. Sprinkle italian herb and chili flakes as preferred .
layer veggies, cheese and herbs on the pizza base 26. Transfer the pizza tray to the oven. stead it correct over the hot broil tray/ cast iron pan in the preheat oven. Bake it for 8 to 10 minutes or until the cheese melts and the crust becomes aureate and crisp. Adjust the bake time as needed .
oven baked thin crust pizza Let the temperature come down a bite and then slice it. Serve hot .
pizza recipe

Make thick crust pizza

27. I besides made two 6 column inch thick crust personal pizza. If making chummy pizza base then, I stretch the boodle beginning. You can besides prick the basis with a branching a few times ( 8 to 9 times ) & bake it for 5 – 7 mins first. then smear the sauce and layer the toppings .
thick crust pizza on a perforated baking pan 28. Bake this for about 8 to 10 mins. If your tall mallow doesn ’ thyroxine get golden, you can move it to the top scud and broil for another 2 to 3 mins .
how to make pizza at home

Tips to make the best pizza

Activate Yeast: Always activate yeast first base before adding it to the flour. normally instantaneous yeast is added directly to the flour but you can besides activate it the lapp way as active yeast. This manner you will save your flour in encase the instantaneous yeast is dead .
Avoid using a lot of yeast : Using lesser yeast is the secret to the best pizza served in restaurants and pizzeria. Use less and give more clock time for the yeast to work well. This results in a better flavor & best tasting pizza crust .
Let dough rise slowly at room temperature : Do not hasten to rise it quickly at higher temperature. Slow rebel pizza boodle acquires a unique spirit and better texture .
Do not go by the clock factor let it rise until it doubles. On cold days it takes longer .
Bake thick crust base : If you are baking a compact crust pizza base in a humble oven, then it is well to bake the pizza basis first for 5 to 7 mins and then smear the sauce and top it with veggies & cheese. then bake it to finish off .
Most times a thick pizza base doesn ’ thymine catch cooked well in smaller ovens while the cheese gets browned .
Pizzas served in pizzeria are cooked in large wood fired ovens. These are very hot & by and large baked on pizza stones or baking stones hence the root gets cooked well .
how to make pizza recipe Health Note: Do not use regular maida to make pizza. regular maida is chemically bleached and has tons of adverse effects on our health .
If you do not find constituent or unbleached flour, just make the pizza with very all right quality wholly pale yellow flour and make a slender crust pizza. It turns out very good that way besides .

FAQS on pizza recipe

What is the best flour for pizza dough?
00 flour is considered to be a aureate standard for making italian pizza. It is pricey in many countries and is not easily available. sol many pizza pros use bread flour. however general-purpose flour is wide used by home cooks as it yields similar results .
If you prefer to limit refine flour, you may use fine white wheat flour or 50 % general-purpose flour & 50 % solid wheat flour. But use organic flour or at least unbleached & unbromated flour .
How long to knead pizza dough?
4 to 5 minutes of kneading the dough is beneficial enough. But then everyone ’ randomness hand press is different so focus on the texture of the boodle and not the time. Dough should be soft and when you press down it should dent and bounce back lento. This is the indication of the boodle being ready .
Can you refrigerate pizza dough?
Yes. After the boodle rises, divide it to smaller portions as needed. Shape them to balls, cover and refrigerate. Refrigerate for 1 to 3 days. Bring it to room temperature before stretching it .
Is it better to roll or stretch pizza dough?
Rolling peg deflates the gas pockets in the dough and can make the pizza base dense. so pizza boodle is constantly handwriting stretched. An easier way to stretch is to sprinkle some flour on a parchment newspaper or baking tray. Place the boodle ball and drizzle little oil over it. then stretch it using your fingers over the tray/ parchment newspaper .
If you still want to use a roll pin, then you may roll the dough until ¾ of the diameter. then hand stretch the rest & create a molding so it is not flat on the edges .

Baking tray vs Pizza crisper vs Cast iron pan

Pizzerias use pizza stones which gives pizza the best crust. The next good choice is a cast iron griddle or a penetrate pizza pan ( crisp ) which have holes in them. These allow heat to hit directly right at the penetrate of the crust resulting in a crisp crust. These are better than the regular pans. I have shared a picture of punch tray above. however a regular broil tray can besides be used .
If using a pierced pan, then stretch the pizza on a wooden board or parchment paper. then transfer to the perforated pizza pan .
How to cook pizza without oven?
If you do not have an oven, you can bake the pizza in a pan on stovetop. For best results use less yeast ( 1/3 teaspoon for this recipe ), follow the slow rise method acting to make the boodle & bake it on a hurl iron pan. To bake on stovetop, avoid using dough that has a fortune of yeast in it as cooking on stovetop acquire ’ metric ton yield the lapp results and your pizza will smell yeasty .
For the footprint by mistreat instructions to bake it on stovetop assay out this stovetop tawa pizza without yeast .

How to cook pizza on a pizza stone?

Preheat the oven with the pizza stone placed in the center of the oven. Set the oven temperature to the highest and preheat for at least 30 mins. While most experts suggest to preheat for an hour I do it only for 30 mins .
Sprinkle a generous sum of cornmeal all over a wooden pizza peel. Place the dough ball on a parchment newspaper and drizzle some oil. Hand stretch it over the parchment newspaper. gently remove it and invest on the undress .
Shake it gently to & fro to ensure it is not sticking to the skin. then smear the sauce and dress up the pizza .
once you are done dressing it do not rest it on the peel. see it goes right aside into the oven over the blistering stone .
Take the pizza peel over to the other end of the stone & gently jerk/ jolt the pizza over the stone. If you have used the right measure of cornmeal it will slide about effortlessly .
pizza recipe Why is my dough sticking to the peel?
Using the faulty undress is the most common lawsuit. Use a wooden pizza peel. The second gear reason can be besides much moisture in the boodle .
Why does my pizza smell or taste yeasty?
excessively much yeast in the dough, rising it at high temperature or rising it for besides long at higher temperature can leave your pizza with a firm smack of yeast .
alternatively start with lower amount of yeast & let it rise lento for longer until it doubles or triples. 26 C ( 80 F ) to 32 C ( 90 F ) is ideal temperature for rising .
If the temperature is besides high, boodle rises excessively cursorily not giving the yeast adequate prison term to react. This may leave a impregnable spirit of the yeast in the pizza tied after baking it well .
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Pizza recipe | How to make pizza

Veg pizza recipe – Learn to make pizza at home with this detailed step by step guide. This pizza recipe helps you to make the best tasting pizza at home along with homemade pizza sauce.

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Ingredients (US cup = 240ml )

For pizza dough

  • 2½ cups organic general-purpose flour ( 300 grams ) or ( 1 cup general-purpose flour & 1½ cup pale yellow flour )

  • 1 teaspoon dry active yeast or blink of an eye yeast ( 3 grams ) ( or ⅓ tsp for slow raise )

  • ½ cup warm water +2 tbsp. ( or as needed )

  • 1½ tablespoon olive oil ( or any petroleum )

  • ⅓ teaspoon salt ( use as needed )

  • 1 teaspoon organic sugar ( or 1 tablespoon pure maple syrup )

  • 1 tablespoon cornmeal ( or fine semolina )

For pizza sauce

  • 400 grams tomatoes ( all right chopped or pureed )

  • 2 garlic ( cloves chopped finely )

  • 1 teaspoon loss chili flakes

  • 1 teaspoon italian herb ( or 1 teaspoon dried oregano, adjust to taste )

  • ¼ teaspoon salt ( align to taste )

  • ½ teaspoon black pepper ( coarse crushed or powder )

  • 1 ½ tablespoon oil ( preferably olive vegetable oil )

  • 1 teaspoon constituent carbohydrate ( or as needed )

For pizza toppings

  • 200 grams Mozzarella tall mallow ( function as needed )

  • 1½ cups Mix vegetables sliced or cubed ( capsicum, onions, olives, tomatoes, mushrooms )

  • ½ teaspoon italian herb ( or marjoram as desired )

  • ¼ teaspoon red chili flakes ( adjust to taste, optional )

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Instructions

Make pizza dough

  • Pour ½ cup luke warm water to a large mixing bowl. If your mixing bowl is cold, first warm it up a bit by swirling some hot water in it. Discard the hot water and then pour luke warm water. An ideal temperature of warm water is 40 to 43 C or 105 to 110 F.

  • Dip your finger and ensure the water is warm and not hot. Then add yeast and sugar. Stir and set aside undisturbed for 10 to 12 minutes.

  • After 15 mins the yeast mixture should become bubbly or frothy indicating it is active and alive. If it doesn’t turn frothy by then, the yeast is inactive and cannot be used for the dough. In this case discard and start afresh with luke warm water, sugar and yeast.

  • When the water turns frothy, add flour, salt and oil. Next mix and make a soft dough adding more water if needed.

  • Knead the dough very well until soft & elastic for about 5 to 6 mins.

  • To check if it is done, poke it with your finger. It should dent easily and bounce back slowly. This is an indication of the dough being ready.

  • Apply a thin layer of oil to the bowl and the dough as well. Keep covered with a moist cloth or a lid.

Proofing pizza dough

  • Let it rise at room temperature until it doubles or triples. An ideal temperature for rising dough is 26C (80 F) to 32C (90 F). Depending on the temperature it will take any where from 1 to 4 hours to rise.

  • High temperatures will kill the yeast so be cautious. Let it rise slowly for longer so it develops a good flavor. During winters, you may proof it in your instant pot on the yogurt settings (LOW).

Prepare pizza sauce

  • Puree or chop tomatoes finely. To make sauce, heat oil in a pan and saute garlic until it smells good. Then add red chili flakes & mix.

  • Add tomatoes, salt and sugar. Stir and continue to cook covering partially as it splatters a lot.

  • Cook until the sauce thickens and is of spreading consistency (but not runny). Add herbs and crushed pepper.

  • Mix and taste the sauce. You may add more salt, herbs and pepper to suit your taste buds. Set this aside to cool.

Prepare veggies

  • Bring your choice of veggies to room temperature. Avoid using cold veggies from the refrigerator as they let out moisture on the pizza making it soggy.

  • Rinse and slice or cube the veggies. Separate the layers of onions. Avoid chopping them too small or too large.

  • If using bottled olives drain them to a small strainer. Grate or cube the cheese and set aside.

How to make pizza (thin crust)

  • When the dough rises well, punch it a few times to deflate and remove air bubbles.

  • Transfer the dough to the work area. Divide to 2 to 3 portions depending on the size you prefer.

  • Knead it a bit and gently shape it to round balls. If the dough is too sticky then sprinkle some flour & knead. After this step you may make the pizza or cover the bowl with a cling wrap and refrigerate it for up to 3 days.

  • When you are ready to make the pizza, preheat the oven to the highest temperature, 220 to 240 C or 470F for at least 25 to 30 mins. Place a baking tray or a cast iron pan in the middle rack and heat it as well in the oven.

  • Sprinkle some cornmeal over the pizza tray. Place the pizza dough over the tray and flatten it slightly.

  • Add few drops of oil on the dough. Begin to spread and stretch the dough on the tray with your fingers. Flatten to a 9 inch thin even base. Keep the edges slightly thicker than the center. (with this recipe you can make three 9 inch thin crust pizzas or one 14 inch thin crust.)

  • Spread the pizza sauce as desired, leaving about ¼ inch on the edges. Layer the grated cheese and then the veggies. Lastly sprinkle Italian herbs and red chili flakes. To finish off top with more cheese if desired avoiding over the veggies.

  • Place the pizza tray right over the hot baking tray or cast iron pan in your oven. Bake for 10 to 12 mins or until the pizza base becomes crisp, golden and cheese turns slightly golden.

  • If your cheese doesn’t turn golden, you can move it to the top rack and bake for another 1 to 2 mins. Slice and serve pizza hot or warm.

To make thick crust

  • To make a thick crust pizza, spread the dough to a slightly thicker base (⅛ inch) with your hands so the sides are thicker than the middle.

  • Prick the base with a fork 8 to 9 times randomly so the base doesn’t puff like bread.

  • If making a thick base & you own a small oven, then put the base in the oven without the sauce and toppings. Bake it for 5 to 7 mins. Later top with sauce, cheese, veggies and herbs.

  • Bake this for about 8 to 10 mins.

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option quantities provided in the recipe batting order are for 1x entirely, original recipe .
For best results follow my detail bit-by-bit photograph instructions and tips above the recipe card .

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NUTRITION INFO (estimation only)

nutrition Facts
Pizza recipe | How to make pizza

Amount Per Serving

Calories 613

Calories from Fat 207

% Daily Value*

Fat 23g

35%

Saturated Fat 8g

50%

Cholesterol 40mg

13%

Sodium 704mg

31%

Potassium 542mg

15%

Carbohydrates 79g

26%

Fiber 7g

29%

Sugar 5g

6%

Protein 24g

48%

Vitamin A 4822IU

96%

Vitamin C 21mg

25%

Calcium 306mg

31%

Iron 5mg

28%

* Percent Daily Values are based on a 2000 calorie diet .
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This Pizza recipe was beginning published in OCT, 2015. Republished in November 2020 with detailed instructions and better pictures .