pizza

Name: pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup flour; 1 tsp salt; 1/2 tsp sugar; 6 tbsp milk powder; 1 tbsp instant yeast; 3 tbsp oil (any type); 1 egg; 1 cup water; 2 can tomato paste; 1 tsp salt; 1 tbsp olive oil; 1 tsp ground fresh garlic; 1 tsp oregano (optinal ); 1 pepperoni or hotdog

Eats Now Editorial Team · 561 kcal · General

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pizza – a delicious recipe with flour, salt, sugar, milk, yeast, oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

3 cup flour
1 tsp salt
1/2 tsp sugar
6 tbsp milk powder
1 tbsp instant yeast
3 tbsp oil (any type)
1 egg
1 cup water
2 can tomato paste
1 tsp salt
1 tbsp olive oil
1 tsp ground fresh garlic
1 tsp oregano (optinal )
1 pepperoni or hotdog

1
mix all pizza dough ingredients together
2
after that put on rest for 1 hour or 1 hour and a half
3
put the tomato paste with the ground fresh garlic salt and oregano together
4
flatten the pizza on a tray
5
put the tomato paste on top of the pizza
6
put mozzarella on top of the sauce
7
put the pepperoni or hotdog on top of the pizza
8
put on oven for 180F for 35 minutes

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 14 ingredients. The key ingredients include: 3 cup flour, 1 tsp salt, 1/2 tsp sugar, 6 tbsp milk powder, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
561 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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