Homemade Pizza Recipe

Name: Homemade Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 grams type 55 Flour or Bread Flour (super strong white bread flour works well); 330 ml Room Temperature Water; 15 grams Dried Active Yeast; 1 tsp Sugar; 150 ml Warm Water (1 part boiling 2parts cold); 20 grams Ground Rock Salt; 25 grams Caster Sugar; 50 ml Olive Oil; 120 grams type 55 or Bread Flour; 125 grams Mozzerella Cheese, sliced; 250 grams Mozzerella Cheese , sliced into fingers; 200 grams Parmessan Cheese (or vegetarian alternative); 3 tbsp Double Concentrate Tomato Puree ( more if desired); 1 Add any toppings of your choice

Servings: persons

450 grams type 55 Flour or Bread Flour (super strong white bread flour works well)
330 ml Room Temperature Water
15 grams Dried Active Yeast
1 tsp Sugar
150 ml Warm Water (1 part boiling 2parts cold)
20 grams Ground Rock Salt
25 grams Caster Sugar
50 ml Olive Oil
120 grams type 55 or Bread Flour
125 grams Mozzerella Cheese, sliced
250 grams Mozzerella Cheese , sliced into fingers
200 grams Parmessan Cheese (or vegetarian alternative)
3 tbsp Double Concentrate Tomato Puree ( more if desired)
1 Add any toppings of your choice

1
In a 600ml (1 pint) jug, dissolve the sugar in the warm water.
2
Sprinkle in the yeast and whisk thoroughly.
3
Leave in a warm place until the surface is covered with approx.
4
2cm of froth (10-15mins).
5
Whisk again and use.
6
Put the flour in a bowl and add the yeast mixture.
7
Gradually add the room temperature water until you have a homogenous, smooth dough.
8
Cover with clingfilm and leave to rise in a warm place for 8-12 hours.
9
On a lightly floured surface, punch the dough with one hand and fold with the other.
10
Use one hand to salt, sugar and olive oil a liitle at a time, swapping which you put in and when.
11
Finally add the flour.
12
Mix well and knead until the dough becomes elastic, has some body and slightly sticky.
13
Put in a clean bowl and cover with clingfilm, leaving for about 1 hour at room temperature.
14
Pre-heat an oven to 220c / 200c fan.
15
Roll the dough into a large circular base that will overlap the edges of your pizza tray by at least 3cm.
16
Place the mozzerella fingers around the edges and roll over to create a stuffed crust.
17
Spoon onto the base the tomato puree and using the spoon evenly spread it.
18
Place all your other ingredients on top, inc. the cheeses as you go.
19
Place in the oven for about 15-20mins or until golden brown and cooked through.

1234

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 450 grams type 55 Flour or Bread Flour (super strong white bread flour works well), 330 ml Room Temperature Water, 15 grams Dried Active Yeast, 1 tsp Sugar, and more.

Yes, Homemade Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions