The Best Homemade Pizza

24 Jan


I have another recipe for homemade pizza on here but to be honest I think this version is fairly superior to that. The reason is that both pizza bases contain yeast but in this version it is left to rise whereas in the other recipe the dough is used straight away. Now the other recipe is still fantastic, do’t get me wrong, and it is wonderful if you don’t have the time to wait for the yeast to do its thing! But if you left the dough rise it creates a fantastically light and crisp base compared to the other recipe that creates more of a heavy,bready base but still yummy. I love pizza, it is one of my favorite foods and one of my dreams is to go to Italy and eat pizza every day but it can be unhealthy. This is where making it homemade is the best because you can pick and choose what goes on it, how big it is, how much cheese you smother it with and so on. It is really such a good compromise and not only is it better for you to make it at home but it is so much fun to make, especially for kids! This is a great one to freeze as well. What I do, because I’m only cooking for 2 people, is that I make the 2 pizzas out of this recipe and assemble them all together and then we cook one and freeze the other one so that all we have to do is pop it in the oven when we need it. Its just like having frozen pizzas that you buy in the shop but way more delicious and healthier.


The Best Homemade Pizza (Makes 2 pizzas that feed 2 people each or 1 pizza that feeds 4-5 people)

For the Base:

250g plain flour

1 x 7g sachet fast action yeast

1/2tsp salt

1tsp caster sugar

175-200ml tepid water

1tbsp olive oil

  • Mix the flour, yeast, salt and sugar together in a large bowl and make a well in the center.
  • Pour in most of the tepid water and the olive oil and mix it all together until it starts to form a dough.
  • Turn out onto a floured surface and knead for 3-4mins until your dough is stretchy and smooth.
  • Place in a clean, lightly oiled bowl and leave in a warm place to rise for about 45mins or until doubled in size.
  • Knock the air out of it then knead again for 2-3mins. Return to the bowl and leave to rest for 10-15mins.
  • You can divide the dough into two even pieces to make two bases or just make one big one. I recommend the two just because it is easier to handle.
  • Roll and stretch the dough out to your desired size. This may be a little difficult as it likes to stretch back but keep at it and it will happen.

For the Tomato Sauce:

1 medium onion, diced

3 garlic cloves, minced

1/2tbsp olive oil

1 x 400g tin chopped tomatoes

3/4tsp dried oregano

3/4tsp dried basil

3/4tsp caster sugar

salt and pepper

  • In a small/medium pot, heat the olive oil and add the onion and garlic and cook over a medium heat until the onion softens. Add all the other ingredients and season to taste.
  • Bring to the boil then reduce the heat and simmer for 10-15mins until the sauce has reduced slightly.
  • Blitz with a stick blender or full sized blender until  smooth.
  • Spread however much sauce you want onto your pizza base/s. I usually make two bases and use half the sauce on each base.

For the topping:

You can use whatever you like for this. I used grated mozzarella, onion, pineapple, mshrooms, peppers, sweetcorn and courgette. Feel free to experiment with all sorts such as different cheeses, meats e.g. pepperoni, ham, salami, different vegetables etc.

  • Just layer your chosen toppings on however you like. I scatter my cheese over the sauce in an even layer first then I  layer loads of veggies on top.
  • Bake in a preheated oven at 190ºc/375ºf for 15-20mins or until the cheese has melted and the base is fully cooked and crisp around the edges.
  • Cut into slices and tuck in.



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