Homemade pizza - easy recipe

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The approximate measurements below have been used for 2 medium sized pizzas (European medium, that is 😉)

COOKING TIME: ±1h30m

DOUGH COMPOSITION

  • Flour 
    • Options: white, whole grains, buckwheat (this last one is gluten free)
    • ±300g
  • Corn flour - it comes in gluten free option
  • Dry yeast
    • ±7g
  • Warmish water (don't make it hot!)
    • ±200g
  • Olive oil (or sunflower oil)
    • ± 1 regular spoon
  • Salt
    • I usually tend to add less than I should... around 1/3 tea spoon)
    • ± 1 teaspoon (depends on your preference)
  • Sugar
    • Alternative: honey (about a tea spoon.)
    • ± 1 teaspoon
  • Optional: basil & oregano

SAUCE COMPOSITION

  • Simple tomato sauce
    • You can also make it yourself with a couple of big tomatoes
    • Adding about 2 spoon fulls for 1 pizza should be good enough
    • It's even better if you use Arrabbiata sauce (and this one doesn't necessarily need any additional seasoning)
  • Garlic powder
    • As much as you like
  • Oregano
    • As much as you like
    • Part for the dough
    • Part for the topping 
  • Basil
    • As much as you like
    • Part for the dough
    • Part for the topping 
  • Salt
    • As much as you like (but too much will be bad for your heart 😅)
  • Pepper
    • If you like this
  • Optional: chilly seeds
    • I really like these

TOPPINGS (note: all are optional and more can be added - be creative!)

  • Pepperoni / Vegan pepperoni
    • About 6 slices per pizza 
  • Mushrooms (If you like them) 
    • About 3 medium sized mushrooms
  • Baby tomatoes (cut in halves)
    • About 3-4 per pizza
  • Onion slices
    • About 1 onion per pizza (or less, depending how much you like onions)
  • Mozzarella / Vegan cheese 
    • ±100g per pizza (cut into slices)
  • Jalapeños
    • As much as you like
  • Green olives - without core (or what ever type you prefer) 
    • A few per pizza 
    • will be cut in halves
Logistics - you'll need the following:
  • A medium to big bowl (need to be able to contain about 1 kg of composition
  • An oven tray
  • 2 baking paper sheets
  • 1 teaspoon, 1 regular spoon - used for measurements
  • 1 mug for water (should be at least 200ml in capacity)
  • 1 mug or cup or whatever to hold the tomato sauce
  • 1 fork (this will be a surprise, but give me some credit cause I'll reveal why)

Let's do this!

MAKING THE SAUCE
  • Mix the tomato sauce with salt, pepper, oregano, basil, chilly seeds and garlic based on your own preference for taste 
  • Tip: Just add little by little of the above and keep tasting a bit to see if you get something you like... repeat until you do!
MAKING THE DOUGH
  • Put all the flour in a big bowl
  • Add the corn flower
  • Mix using your hand until you can't see the corn flower as a separate entity in the bowl
  • Add the olive oil and mix the composition again until you can't really feel the olive oil in the mix
    • it needs to get absorbed and the flour needs to stop forming lumps
  • Add the salt and sugar and mix again (yup, we mix this a lot throughout the recipe) 
  • I really like adding basil & oregano to the mix, but this is up to you
    • I usually just add about a tea spoon of each
  • Add the dry east and ...surprise! Mix it! 😊
  • Little by little, add the water
    • You'll need to mix until the composition absorbs the added water... then you can add more water until you get to a nice looking dough
  • Once you're done with forming the dough, you get some olive oil on your hands and cover the dough with the oil, also let some in the bowl and make sure it's spread around so that the dough doesn't stick to the bowl 
    • Don't use too much, you don't want the dough to float
  • At this point you're done with the dough, you just need to let it rest for about 30 mins in the bowl, covered with a wet cloth (make sure the cloth doesn't touch the down, just covers the bowl)
  • After 30 mins, you need to start layering the pizza
LAYERING TOPPINGS & COOKING TIME
  • Take the dough out and break it into 2 halves (you can do this by hand, no mathematical precision required here...or anywhere in this recipe for that matter)
  • Put one half on one of the baking sheets and start pressing and pulling (without breaking it) until you bring it into a round shape
  • Then start poking very lightly at the dough with the fork... like this:
  • When your done covering the whole pizza with small fork dots, it's time to put a bit of olive oil on top (this needs to be spread over all the pizza)
  • Add the sauce and spread it around
  • Add toppings (start with the salami, then the tomatoes, then the mushrooms and lastly the onions) - just these for now as they'll need more cooking time
  • Add the pizza in the oven tray and put it in the oven (at 180C for about 25 mins)
  • After 25 mins, take the pizza out and add the remaining ingredients in this order: jalapeños, green olives, mozzarella. Should look like this:
  • Pop this back into the oven for another 5 to 6 mins more (until the mozzarella melts). After that, you're done! Let it cool a bit before eating 

Final words... 

Don't worry too much about messing up with the quantities. I actually didn't measure any of the ingredients for this and just went by gut feeling... and I'm not an expert so, definitely no need to worry on your side. 

Hope this helps!

Enjoy! 😃

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