Hot, cheesy pizza loaded with your favorite veggies is one of the most fun and easy dinners to make at home. With just a few key tips you can create a restaurant-quality crust, and treat yourself to the best homemade pizza that’s completely customizable to your tastes. Plan your next pizza party using my foolproof Pizza recipe, with step-by-step photos for making perfect and best veggie pizza from scratch every time!
I promise you’ll never want to order delivery again after you see how easy it is to make pizza at home using fresh ingredients.
This recipe includes instructions for how to create a chewy crust that’s lightly crisp on the bottom using all-purpose flour or bread flour. It makes a dough that is far better (and cheaper!) than any store bought dough or restaurant pizza I have tried.
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Even the tomato sauce is made from scratch! It’s wonderfully simple and flavorful, and is the perfect base for layering on lots of cheese and your choice of toppings.
Not only is this homemade pizza recipe wholesome to make with no artificial ingredients, you don’t need any special kitchen equipment either.
The best pizzas are made in a very hot wooden fired oven and over a pizza stone. Of course our kitchen ovens cannot be compared with the hot commercial ovens. When making a homemade pizza, I suggest to use the highest temperature in your oven.
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My family loves pizza. So I make it pretty often and am now a pro at it. I bake pizza using a pizza stone and also a baking tray or pan. Let me tell you that a pizza stone make a real difference to the texture of the crust.
I hear you! I know that every kitchen does not have a pizza stone. So I have kept this recipe simple enough where you do not need a pizza stone. Just use a metal pan or tray and you will get a crisp crust if you follow my outlined steps below.
I make pizza dough with both unbleached bread flour and unbleached all purpose flour. Bread flour having more gluten helps to have a chewy crispy crust. The texture of the pizza crust made with bread flour is so good.
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Having said that, I do not mean that you cannot make pizza with all-purpose flour. Of course, you can and they will still taste good. With all-purpose flour, try to use the unbleached flour or opt for organic flour.
This recipe will make enough dough for 4 small or 3 medium sized or 2 large pizzas. It’s great for preparing ahead of time keeping in the fridge overnight for when you’re ready to use!
Usually instant yeast can be mixed directly in the flour or in water at room temperature. But I am detailing this method as it can be implemented if you are using dry active yeast. Add 2 teaspoons dry active yeast for this pizza crust recipe.
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TIP: The water has to be lukewarm and not hot or cold. Hot water will kill the yeast and cooler water won’t activate the dry active yeast.
4. Combine 1 cup of unbleached all purpose flour (or bread flour) with 1 teaspoon of salt and 3 tablespoons of olive oil.
8. Add the last cup of flour and continue to stir. The dough will start to form and leave the sides of the bowl, but will still be sticky.
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9. Now it’s time to knead the dough by hand until it forms a smooth dough. Dust with flour to prevent sticking as you work. The dough will be soft and elastic, and no longer sticky.
TIP: If the dough becomes sticky, sprinkle some flour and knead. If the dough looks dry and not smooth, sprinkle a bit of water and knead.
10. Keep your dough in the deep bowl, and lightly apply a bit of olive oil all around the outside of the dough. This will keep it from sticking to the sides of the bowl once the dough proves and grows.
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If you plan to make the pizza the next day, then wrap the dough tightly in a plastic wrap and keep in the fridge.
12. To make the pizza right away, portion and flatten the dough to a disk. In the below photo, you can see that the dough has leavened well, with stringy strands and many air pockets that will make a chewy crust.
You can easily make a zesty, robust tomato sauce while the dough is resting. The recipe makes for a bigger batch of tomato sauce which you can always refrigerate or freeze.
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1. You can choose to either chop the tomatoes (500 grams or 5 to 6 medium tomatoes) and use them fresh to make the sauce, or blanch them first and then add in a blender.
2. Crush the raw or blanched tomatoes in the blender to make a puree that is as smooth or chunky as you like for this pizza recipe.
3. Next, in a large sauce pan heat ¼ cup olive oil, and add 2 teaspoons minced garlic. Sauté and stir for some seconds to soften the garlic.
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6. Cover the pan with lid and simmer the tomato sauce on low heat for 20 minutes, stirring occasionally, until the tomatoes have softened.
For the pizza sauce seasonings in this recipe, you can add ¼ cup chopped basil (or 3 to 4 teaspoons dried basil), 2 to 3 teaspoons dried oregano (or 2 tablespoons fresh oregano) and fresh crushed black pepper as needed.
You can allow the pizza sauce to completely cool and store in an airtight container for up to 10 to 15 days in the fridge, or 3 months in the freezer, and use anytime you’re ready to bake the pizzas.
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1. First, preheat the oven to the highest temperature in your oven. In my oven it is 230 degrees Celsius (450 degrees Fahrenheit).
Grease a round metal baking pan with olive oil, and then lightly dust it with maize flour (cornmeal), semolina (rava or sooji) or flour.
To store in the freezer for up to 3 months, lightly coat the dough in olive oil and seal in an airtight freezer storage bag.
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Place on a cutting board or countertop that’s been lightly coated with some flour, and sprinkle the dough with a light dusting of more flour.
4. Use a rolling pin to roll the dough ball into a large round or oval shape of about ⅛ to ¼ inch thickness.
Roll the dough from the center towards the outer edges for the most even pizza dough. You may have to dust the surface with flour as you work.
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For most home cooks, rolling the dough is much easier and so I have included this step. You could also flatten and press the dough with your fingers directly in the baking pan.
I do stretch or flatten the dough with my hands but not everyone is good at this. Thus rolling makes it easier.
5. Once stretched to the desired size, gently place the pizza base in the greased baking pan. Be careful not to tear the dough, as it is very soft and stretchy.
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6. At this point you can prick the dough with a fork if you want a thinner, crisper crust. This also helps in the crust not puffing up when baking.
8. Then, spread the tomato sauce on the pizza in a thin, even layer. Leave about an inch of dough around the outer edge free from sauce for a perfect pizza crust.
11. Here is another topping idea for you – a few mushrooms, onions, capsicum and green olives. When using mushrooms make sure they are fresh and top then sparingly. Many mushrooms will make the crust soggy.
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13. Place the baking pan close to the lower heating element (or you can keep it even on the crumb tray of your OTG) to get the crispiest crust and perfectly molten, gooey melted cheese.
Bake the veggie pizza in the preheated oven for 10 to 15 minutes, until the cheese melts and the crust is golden.
15. Wait for a minute or two and then serve theveggie pizza while still hot. Leftovers can be kept in a sealed container for up to 3 days in the fridge.
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The pizza crust is always leavened with yeast. If the yeast does not activate well the dough won’t get leavened resulting in a dense, dry or hard texture. Ensure that you have a stock of a good brand of yeast.
If the pizza is baked for a longer time, the cheese will separate and become chewy or rubbery. Try baking for less time and at a high temperature.
Preheat your pizza stone about 30 minutes to 1 hour. Assemble your pizza on a pizza peel or a flat tray or lid making sure that the pizza peel is evenly dusted with flour – this makes it easy for the pizza to glide from the pizza peel to the baking stone.
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Gently slid the pizza with the help of a spatula on the preheated pizza stone and bake for 8 to 10 minutes until the cheese melts and you see crisp golden edges in the crust.
You can use a glass
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