Homemade pizzas are fun to make and taste absolutely out of this world. This is one of my favorites, it’s topped with pepperoni, Pineapple, beef, and Green peppers.
Making your homemade pizza is like an art that you have to do over and over again in order to master it, even after the mastery you might still need some tweakings here and there just to suit your needs. There are various types of pizza crusts but my favorite is the thick and chewy crust but this pizza dough recipe that I’m sharing today can also work for the thin and crispy crust it just depends on how flat or how thick you layout your crust.
All you need for an awesome pizza are quality dough, Tomatoes, Toppings, and cheese coupled with the right tools and a fair amount of practice – The more you make pizza, the more you learn about the tips and techniques that will suit your taste.
A good pizza starts with a good dough. When thinking about pizza dough, I think about the dough of my bread recipe which uses a dough that is elastic and not so wet. When making Pizza, the wetter your dough is, the lighter and crispier your Pizza will be.
lola's homemade pizza recipe
For The Pizza Dough
- 3 Cups Bread Flour
- 2 Tsp Yeast
- 1 Tbsp sugar
- 1-1/4 Cups Water
- 3 tbsp Olive Oil
- 1/4 Tsp Salt or to taste
For The Pizza Sauce
- 6 oz Tomato paste 3/4 Cup
- 1-1/2 Tbsp Italian seasoning
- 1/2 Tbsp Onion powder
- 2 cloves Garlic minced
- 1/2 Tbsp Black Pepper
- 3 Tbsp Olive Oil
- 3/4 to 1 Cup water
- 1/2 Tsp Honey or Brown Sugar
- 1/4 Tsp salt or to taste
- For the Pizza Sauce - Stir together the Tomato paste, Italian seasoning, Onion Powder, Minced Garlic, Black pepper, Olive Oil, Water, Honey or Brown sugar and Salt to taste and set aside.
- Combine the yeast, sugar and warm Water in a large Bowl and leave it to sit for about 5 to 10 minutes until the Yeast is dissolved and a bit foamy, then stir in the Olive Oil and salt.
- Add the Flour and mix it until all the ingredients are well combined, then transfer it to a work surface and knead until the dough is smooth and elastic.
- Form the dough into a Ball and place it in a Bowl that has been coated with Olive Oil, turn it around so that it can be evenly coated with the Oil then cover it with a plastic wrap or damp kitchen towel and leave it to rise for 1 hour or till it's doubled in size.
- Punch down the dough to remove the trapped air then transfer it back to a lightly floured work surface and divide the dough into your choice of size (I made a large one and a small one)
- use your hand to push the dough from the center, then onwards while still maintaining a circular shape. If you are finding this hard to do, you can just use a rolling pin.
- Dust the Pizza pan with some cornmeal and place the flattened out dough on the pan and continue to push the dough till it reaches the size of your pan making sure you create a lip around the edge for the crust. Now leave this to rest for about 5 minutes before adding the toppings.
- Brush the dough with some Olive Oil, concentrating more on the edges this will help to achieve the golden brown crust.
- Spread the Sauce on the pizza, add the Cheese (I used a combination of Mozzarella and provolone Cheese) and your favorite toppings then bake in a 450 and bake for 10 to 12 minutes rotating halfway between.
- While Pizza is best enjoyed while still hot, it is still advisable to allow the pizza to cool for a few minutes in order to prevent burns. Enjoy!
If the dough is too much for you for a single use feel free to store it in the freezer and thaw it whenever you are ready to use it.
I always use low moisture Mozzarella Cheese to prevent water/moisture on my pizza but if you choose to use fresh mozzarella just try as much as possible to drain off the excess Milk/Water