- Food and Cooking»
- Main Dish & Side Dish Recipes
How to Make Homemade Pizza from Scratch
Homemade Pizza is Considerably Easier to Make than Many People Believe
Pizza is a hugely popular foodstuff in countless countries around the world. Unfortunately, an overwhelming majority of people buy pizza ready to eat from fast food outlets, or premade from supermarkets that it merely requires heating up at home.
There is perhaps very often a perception that pizza is difficult to make from scratch, particularly when it comes to the dough for making the base. In actual fact, pizza dough, pizza sauce and pizza toppings are all fairly straightforward to prepare at home and this page is devoted to explaining the process in the simplest of terms.
The first step in making homemade pizza is to make the sauce, as it will require to be cooled before it is used upon the pizza. Note that this can be done a day, or even two, in advance and the sauce refrigerated until required.
Easy Pizza Sauce Recipe
Pizza sauce is tomato based and ideally should contain only the fewest of ingredients. If the pizza sauce is made to be too powerful in taste, it will overwhelm the flavours of the toppings and principal pizza ingredients. This is a quick and easy pizza sauce recipe, perfect for a wide variety of toppings. These quantities will provide sufficient sauce for two 12" pizzas.
1 14oz can chopped tomatoes in tomato juice
2 cloves of garlic
Generous pinch of dried basil
Salt and freshly ground black pepper
Pour the tomatoes in to a large saucepan. Peel the garlic cloves and use a hand grater to grate them in to the tomatoes. Season with the basil, salt and pepper.
Put the pan on to a medium heat and stir well. Once the mix starts to simmer, reduce the heat to as low as possible and allow the tomatoes to simmer for twenty to twenty-five minutes, stirring every five minutes or so, until a deliciously thick and luscious sauce is formed. Remove from the heat, taste for seasoning, cover and allow to cool completely.
It is possible to either blend the sauce or pass it through a fine sieve, to blitz or remove the tomato skins. Simply leaving it as it is, however, adds a little bit of extra bite and substance to the sauce.
The cooled sauce can either be used immediately, refrigerated for two to three days, or even put in the deep freeze if it is made in bulk.
Pizza Pans and Baking Stones
It is possible to make homemade pizza dough and cook it on an ordinary baking sheet. For best results, however, a purpose designed pizza pan or stone should be employed. They are not overly expensive and come in three main types. There is the conventional, non-stick metal pizza pan, the pan with the perforated base and the pizza baking stone, which is how pizzas were traditionally cooked.
Pizza Dough Recipe
Pizza dough recipes come in many different forms and are, unfortunately, often made to be unnecessarily complex in nature. This simple pizza dough recipe contains very few ingredients and is ready to use in little more than an hour.
Ingredients per 12" Pizza
6oz plain flour
1 tsp active dried yeast (check pack for any special activation instructions)
½ tsp salt
1 tbsp extra virgin olive oil
4 fl oz lukewarm water
Add the flour, yeast and salt to a large mixing bowl. (Note particularly the absence of sugar in this recipe - it is not necessary to either taste or texture.) Stir well to combine before making a small well in the centre of the bowl. Pour in the olive oil and the warm water and begin drawing the dry ingredients in from the sides with a wooden spoon. As the dough starts to form, set the wooden spoon aside and use your hands to finish the job of forming a ball of dough.
Lightly flour a clean and dry work-top area and your hands. Begin kneading the dough on the surface to fully activate the yeast. This should take five to seven minutes and full instructions are available in the video below this section.
When the dough is sufficiently kneaded, transfer it to a lightly oiled, clean bowl and cover with plastic film. Leave in a warm place for at least an hour to allow the dough to approximately double in size.
When the dough has risen, transfer it back to the again lightly floured surface and knead lightly to knock out the air. Roll carefully with a floured rolling pin before transferring to the cooking pan (lightly greased with olive oil) or stone. If using a pizza pan, gently stretch the dough outwards from the centre to reach the edges of the pan all the way around.
How to Top a Pizza and Cook it in the Oven
A sharp knife will cut a pizza more than adequately but this purpose designed pizza cutter makes the job slightly quicker and easier.
When attempting to learn any new procedure, whatever it may be, it is important to both short and long term success to get the basics right before attempting to become too adventurous or elaborate. In relation to pizza making, this means that your initial focus should be upon learning how to mix and knead the dough, spread it in your pizza pan and how long it is likely to take to cook in your domestic oven, all before becoming too focused on creating fanciful toppings. Start off, therefore, with toppings which are simple and inexpensive, while still being tasty. This pizza is topped with sliced tomato and mushroom, followed by cheddar and mozarella cheese.
Use a small ladle or large spoon to scoop the cooled tomato sauce in to the centre of the pizza dough. Spread it slowly outwards using a gentle, circular motion until it reaches to within half an inch of the edge, all the way around. Place the tomato and mushroom slices alternately on top in a circle.
The cheese for a pizza this size is 2oz cheddar and four small slices from a block of pizza mozzarella (equivalent also to approximately 2oz). Please use proper pizza mozzarella and not the soft balls of mozzarella which are sold in brine. The cheddar cheese is grated/shredded and the mozzarella is cut in small strips. Scatter both evenly over the top of the pizza.
The pizza should be placed in to an oven preheated to 450F/230C for twelve to fifteen minutes. When the cheese has fully melted and the crust has risen and turned golden around the edges, the pizza is ready. Remove the pan from the oven and allow it to sit for a few minutes to rest before using a plastic spatula to transfer it to a wooden chopping board for slicing.
The pizza slices should be plated, served and enjoyed immediately.
Important: You should never attempt to slice your pizza while it is still in the cooking pan. Metal implements of any description can damage its protective coating and affect its future performance.
Whole Wheat Pizza Dough
Pizza dough can very effectively be made with whole wheat flour. This could either be where you prefer a healthier option pizza, or where you simply wish to try to serve something a little bit different. The ingredients and procedures are exactly the same as described above with the exception that whole wheat flour is substituted for plain. It is also, however, worth reducing the amount of salt from half a teaspoon to a generous pinch, at least on the first occasion you prepare this recipe, as whole wheat flour can have a stronger flavour and therefore not require the same level of seasoning. It is better to add salt to the cooked pizza where you feel it is still required.
The whole wheat flour pizza to the right is topped with spicy beef. You will require approximately a quarter pound of ground/minced beef per pizza. The beef should be browned in a dry pan before being seasoned with salt, pepper and a pinch of dried chilli flakes per portion. Add boiling water to almost but not quite cover the beef. SImmer for fifteen minutes, cover and allow to cool completely before using it to top the tomato sauce on the pizza before the cheese is added. Note that the beef should be added to the pizza with a slotted spoon to ensure that excessive water/stock is not included, which would seep in to and spoil the pizza dough.
Choosing Pizza Toppings: Build Your Own Pizza
When making pizza at home for your family, there are a couple of principal obstacles which may be encountered. The first is that not everyone will like the same toppings and the second is that children may claim to prefer, "Real," pizza, rather than that which they perceive to be a low grade substitute.
Everyone's domestic circumstances will vary, dependant upon time, oven space and even the number of pizza pans available but you may wish to consider offering your family a choice of pizza toppings. Getting kids involved in this way helps them to see that what they are to be eating is indeed the absolute, "Real," pizza. It also allows individual tastes to be considered. This option can even permit a number of different pizzas to be served simultaneously and perhaps everyone to have a taste of each other's artistic, culinary creations as part of a fun, family meal.
Has your preference changed? Which would you now rather have?
Hopefully, this page has shown that making pizza at home is a fairly straightforward procedure and that homemade pizzas can be not only every bit as tasty as their fast food or store bought counterparts but considerably healthier in nature. Simply remember that it can take a couple of attempts to get particularly the dough making technique just right and you too can soon be enjoying all the benefits of homemade pizza with your family.
Thank you for your visit to this page and your time spent reading through it. Any comments or feedback which you have can be left in the space immediately below.