Homemade Pizza may seem like a daunting thing to bake but with this almost instant pizza crust recipe, it’s way easier than you can imagine.
The best part about making pizza at home with kids is the free reign you can give them when it comes to toppings. We generally make vegetarian pizzas at home so everyone can enjoy them, The Husband being the key pizza-lover around.
Pizza is TH’s absolute favourite food of all times. That and Palak Paneer. In fact I am planning to combine the two soon and try a Palak Paneer Pizza soon.
Wherever we travel to we taste the local pizza from there, he’s that into it. On that note, the Japanese make amazing pizza (among almost all other things) and their version with mayo and sweet corn is incredible.
So anyway, since he loves pizza so much and Pizza Hut is not exactly the healthiest of choices, I make pizza at home as often as I can. I make the dough for the pizza base in bulk and refrigerate it to use it on a weeknight.
In fact, if you have all the ingredients for the topping, pizza is a super quick weeknight meal that requires very little hands-on time.
The pizza recipe that I always default to is this pizza with Gouda cheese. The original recipe is from Pioneer Woman and I have tweaked it over many attempts to make it my own.
A couple of weeks back, I had about 1 hour to make lunch and I wanted a super quick and easy pizza base to throw some topping on and bake while I cleaned up the kitchen.
This recipe from Best Recipes hit the mark and it had so many great reviews that I had to try it. The result was fabulous and I make a thick crust homemade pizza with loads of tomatoes and capsicum.
I also had some almost-limp broccoli which I threw into the mix. Let your imagination go wild for the toppings!
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Homemade Pizza Recipe
Prep Time: 30
Cook Time: 15
Total Time: 45 minutes
Yield: 1 large 12″ pizza
Category: Pizza
Method: Baking
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Description
An easy and quick homemade pizza recipe from scratch. The base dough requires just 30 minutes for kneading and rising, making this a very achievable dinner or lunch idea.
Ingredients
For the pizza crust:
- 2 cups of plain flour / maida
- 2 and 1/4 teaspoon (one sachet) of instant or active dry yeast (I use and recommend Fleischmann Yeast)
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 1/2 cup of warm water
For the topping:
- 4 tablespoons canned tomato sauce
- 1 teaspoon dried basil leaves or oregano
- 1 cup grated mozzarella or a mix of mozzarella and cheddar cheese
- Sliced cherry tomatoes
- Optional: broccoli, onion, capsicum (bell pepper), etc
Instructions
To make the pizza dough:
- Combine all the ingredients and gently knead with fingertips until a slightly sticky dough forms. You don’t need to knead too much, just until the dough forms. In the Kitchenaid, it took me about 3 mins.
- Place in an oiled bowl and turn the dough so the oil coats it.
- Cover with a damp kitchen towel and let it rise for about 20-25 mins or until doubled in volume
- Punch down the dough and knead lightly until it forms a ball
- Transfer to a floured surface.
- Roll the dough into a circle or rectangle, flouring it as you go.
- You can also transfer straight to your baking tray and flatten with your fingertips until the pizza crust reaches your desired thickness. Use oiled fingertips to make this easier
To make the topping and assemble:
- Boil the tomato sauce with some water and basil / oregano and salt
- Let it cool and spread on the pizza dough
- Add grated cheese on top and follow it up with onions, broccoli, cherry tomatoes, onion, capsicum, etc
- Pre-heat oven to 375F / 200 C and bake for about 15-20 minutes or the pizza base base turns a golden brown
- Slice and serve pizza hot with chilli flakes and ketchup
Notes
- With this quantity of dough – you can make two smaller pizzas, use half the dough and refrigerate the rest, or just make one large pizza like I did
- The toppings and choices are up to your imagination. Choose your own sauce, add pepperoni, ham or any other meals of your choice.
- The dough can be refrigerated for a day or two but it will continue to rise slowly.
- If you plan to use it after a day, I’d recommend refrigerating the dough as soon as you knead it; don’t let it rise outside
- Be generous with salt, I often find my homemade pizza lacks enough salt and tastes bland due to that.
Keywords: homemade pizza recipe
Step by Step Homemade Pizza
Combine all the ingredients and gently knead with fingertips until a slightly sticky dough forms. You don’t have to knead for too long.
Place in an oiled bowl and turn the dough so the oil coats it. Cover with a damp kitchen towel and let it rise for about 20-25 mins or until doubled in volume. In sunny Singapore, it barely took me 25 mins.
Punch down the dough and knead lightly until it forms a ball. Transfer to a floured surface.
Roll the dough form with your fingertips into a circle or rectangle to fit your baking tray. Make sure to flour the baking tray and oil your fingers to make it easy to do this
Add your tomato sauce, cheese, and toppings. Bake in a pre-heated oven at 200C for 15-20 minutes.
Serve your homemade pizza hot!
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