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.
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
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
- 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