Homemade Pizza Toppings, Sauce, Dough, Recipes and Ideas

Just about everyone one like pizza, but not many people have made it at home. Why would you bother? Homemade pizzas are much less expensive. Making a genuine pizza dough with yeast or sourdough is heavenly and so easy to do. This is much better than the packaged stuff made at the pizza restaurants.

You can choose your own quality ingredients and not be stuck with the poor quality stuff used in commercial pizzas.

You can use fresh whole foods as toppings, use wholemeal flour and homemade tomato paste and salsa. You can get your kids to make the dough and to make their own pizzas just the way you like them. Homemade pizzas are better than the bought ones and so why not give it a try. This article outlines how to make homemade pizzas from scratch including all the components.

Pizza Dough

Homemade pizza dough is softer, smoother and tastier than commercial pizza. The yeast imparts a lovely tastes and there are so many wonderful variations to try including wholemeal flour, rye and cornmeal.

Better still is dough made from sourdough. You can also use various types of gluten free flour.

Basic Recipe

  • 1 package active dry yeast (2 teaspoons) or fresh yeast if available
  • 1 cup warm water (about 110 degrees F; 43 degrees C)
  • 3 cups of general flour, bread flour or wholemeal
  • 1 tablespoon sugar (or honey)
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil, plus a little extra for coating

Dissolve the yeast in a cup of warm water with the sugar added. Se aside for a few minutes until the yeast starts to make the liquid bubble and foam. Don't make the water too hot or you will kill the yeast.

In a moderately large mixing bowl, combine salt, flour and about 1 1/2 cups of water. Mix vigorously, add the yeast mixture and keep mixing. Add extra water if required.

For dough by hand, mix the ingredients until the dough forms a ball. Add a little extra water or flour to get the right consistency - soft, forming ball and just slightly sticky. Turn it out onto a surface coveted in some more flour and knead for at least five minutes. It should initially tend to stick to your hands - add more flour. It will eventually form a sparingly firm dough.

The oil helps to make it easy to handle and help with the cooking. If you have an electric mixer with a dough hook, add the ingredients and mix on the low setting for about 5-10 minutes using the dough hook. Add extra flour or water to get a soft moist dough.

Put the dough back into the bowl, cover loosely and set aside in warm place for 30-90 minutes until the yeast does its stuff and the dough doubles in volume. One way is to partially fill the sink with luke-warm water and put the bowl in there. Another spot is on top of your hot water system.

Once risen, turn the dough out onto a floured surface and knead gently. Cut into the portions for your pizzas. You can make any size homemade pizza you like.

Using a rolling pin, or your hand shape the pizza to fit the pan at the thickness you want. It may take a few times to work out the dough thickness need for the desired cooked pizza. Leave the edges are a little thicker than the rest of the pizza. Leave the pizza in a warm place for about 15-20 minutes to rise slightly

Add the desired toppings (a described below).

Bake on a high shelf in a preheated oven set at the maximum temperature possible for you oven ( 470 degrees F; 240 degrees C) for about 20 minutes or until crust is golden and cheese is melted and lightly browned. Look under the base to ensure the middle areas are cooked.

When you remove the pizza oven, cut and serve immediately or transfer the pizza to a rack for a several minutes. This stops to keep the bottom from getting soggy.

Tomato Paste Spread on Pizza

You can use a homemade tomato sauce to spread on the pizza as a base, rather than the boring paste spread on commercial pizzas.

You can make you own sauce by finely chopping fresh tomatoes adding salt and a little vinegar and boiling to cook and thicken.

You can also be very inventive by using pesto, cream cheese and even Nutella spread onto the pizza.

The place to put fresh herbs and delicate things like fresh green beans is onto the tomato sauce layer. The first cheese layer covers the herbs and stops them from burning or browning.

Cheese for Pizzas

You don't have to use the boring soapy mozzarella and cheddar cheese. Traditionally a layer of shredded cheese or cheese slices is added to the tomato sauce layer, and more cheese on top.

Why not use a variety of cheeses, even blue vein and feta, goats cheese. Virtually any cheese can be used?

Pizza Toppings

Once again there is a wonderful variety of topping ingredients that you can use - subject to your imagination and taste preferences. Some of the suggestions for toppings are shown in the table below.

ENJOY!

Pizza Toppings

anchovies
fresh parmesan
red beans
artichoke
fresh pineapple
red beets
avocardo
fresh tomato
red pepper
baby spinach
fresh vegetables
ricotta cheese
bacon
fried eggplant
roast chicken
baked butternut squash
fried eggs
roast potatoes
Balsamic soaked figs
goats cheese
roast pumpkin
banana
gorgonzola
sage leaves
basil
grapes
sardines
bell peppers
green beans
sauerkraut
Black Forest Ham
green capsicum
scollops
blue vein cheese
green peas
scrabbled egg
boconccini
hazelnuts
Semi sundried tomatoes
bok choy
herbs -all types
shredded ham
Brie
hot salami
shrimp
broccoli
Italian sausage
sliced thin-skinned orange
butterflied prawns
jalapeno
Smoked Andouille sausage
candy onions
julienne roasted peppers
smoked oysters
capers
kalamata olives
snow peas
caramelise spanish onion
macadamia nuts
sour cream
carmelized onion
mango sices
spanish onion
cashews
marscapone
spices
cherry tomatoes
mozzarella
spicy Italian salami
clams
mozzarella parmigiano
spinach
corn kernels
mushrooms all types
squash puree
corned beef
mussels
squid
corriander
mustard greens
sun-dried tomato
crab
nutella with strawberries
sweet potato
cream cheese spread on base
olives - all types
mackeral, swordfish
curry yoghurt sauce
oregano
tandoori chicken
dried apples
parmesan
toasted walnuts
english spinich
pesto spread on base
tomato salsa
fetta cheese
pine nuts
tuna
figs
prawns
white beans
fontina cheese
prusciutto
yabbies
fresh fennel
pumpkin
zucchini - thinly sliced
fresh herbs
puttanesca sauce
 

© 2012 Dr. John Anderson

More by this Author


Comments 4 comments

alocsin profile image

alocsin 4 years ago from Orange County, CA

Yummy, now I need to go get some pizza. Voting this Up and Awesome.


MoniqueNelson 4 years ago from Victoria BC Canada

Love the pizza dough recipe, thanks! I often buy pre-made multigrain crusts to add my own toppings to, but I might just have to try this out.

My favorite toppings: sun-dried tomato pesto for sauce, prosciutto, spinach, tomatoes and olives. Delicious!


angela_michelle profile image

angela_michelle 4 years ago from United States

I would have never thought of half those toppings you included, although I love tomatoes and spinach on mine. Unfortunately my husband and daughter do not, so I stick with the more traditional pizzas. I think someday I'll have to try your pizza crust, I pinned it!


peachpurple profile image

peachpurple 18 months ago from Home Sweet Home

firstly, i really need to know how to make the pizza dough, gotta try this !

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    janderson99 profile image

    Dr. John Anderson (janderson99)753 Followers
    1,147 Articles

    John applies his scientific & research skills (PhD) to develop recipes, food guides, reviews of healthy whole foods, ingredients & cooking



    Click to Rate This Article
    working