A great recipe for homemade pizza dough, pizza sauce, and a variety of toppings. Best pizza dough ever! Once you've tried the dough recipe you won't use any other! This is my all-time favorite pizza dough recipe. I've made this Pizza recipe so many times so a huge thank you to Carina for sharing!
One of the things you mustn't skip on in the instructions is to make sure you roll the dough out on the semolina. Also, to sprinkle some on the baking sheet if you are using one. It makes all the difference and you get a 'stone baked' effect once baked. It also helps stop the dough from getting soggy when it's in the oven.
This recipe for Monster Pizza is really flexible with the toppings so feel free to chop and change any of the suggested toppings to your liking.
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When I make this Monster Pizza, I divide the dough in to 3 and each of us at home builds the toppings to our liking. That way everyone is happy plus they help to do some work cooking too!
She's always coming up with great recipes, full of tips and ideas. Here we have a great recipe for a homemade pizza, which Carina's family love! They won't eat their pizza's using any other dough now, so let's see how Carina makes this monster pizza!
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The recipe for pizza dough here does make up a large batch, so feel free to halve the recipe if required. We are talking monster size! So for me, I make up the full recipe but once shaped into balls, I freeze half.
Please note the sauce measures are rough, you may want more or less, to your own liking. Any left over you can save in the fridge and use for pasta or another pizza!
2. Add the sugar, oil, flour and salt. I use a stand mixer so with the dough hook knead at low speed until smooth and elastic (about 8 to 10 minutes)
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4. Transfer the dough onto a lightly oiled surface and cut in half. Shape into a loose ball and cover with a kitchen towel for about 10 minutes.
5. Lightly dust 1 dough ball with all purpose flour and roll into a round 12 to 14 inches (30-35 cm) in diameter. Spread semolina (about ¼ cup on your baking sheet and transfer your dough there.
My husband likes a thick pizza, I like it thin so what I did with this amount of dough to compromise was: I divided the original ball in three.
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I read somewhere that you can replace bread flour with regular all purpose flour for your pizza dough and that the results are both good.
Add oregano, while continuing to stir then bring to a simmer. Let simmer for 30 minutes, until thickened. If you like, puree in the food processor until smooth.
Place pizza in the oven at 450 F/ 230 C/ Gas 8 for 10-20 minutes (Depending on the pizza size and thickness)
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This is a great recipe for vegetarian pizza with a variety of topping suggestions, if you have a vegetarian diner too. Check out our other delicious pizza recipes too!
If you've got a bit of pizza dough left over, make some of our cheesy pretzel bites. They take minutes to make and go great with dips, soups, stews etc!
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
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*** You may need to add extra flour while kneading so the dough will pull away from the sides of the bowl.
Tip: for a more flavourful crust at this point punch it down, cover the bowl with plastic wrap and refrigerate over night. The next day bring it to room temperature before shaping. If you cannot wait then take the next step:
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