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, ground 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.
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I also have a 20 minutes pan pizza recipe no-knead and done on the stovetop so if you are in a pinch and still want pizza, you can go for this. It will still satisfy your pizza cravings!
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 making Pizza, the wetter your dough is, the lighter and crispier your Pizza will be. However, you don’t need to make it overly wet. It needs to be well manageable.
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Be flexible and creative with your pizza toppings. In this recipe, I used pepperoni, pineapple, beef, sausage, and cheese but there are a whole lot of other toppings that you can use.
I like to use a combination of low moisture mozzarella cheese and provolone cheese for a stretchy cheesy pizza but you are free to also use the choice of mozzarella cheese you like – fresh or low moisture.
I prefer the low moisture mozzarella for a traditional homemade pizza like this one because the fresh mozzarella has high moisture content and this might affect your crust (or the whole pizza in general).
Pan & Other Crusts
The low moisture mozzarella cheese has little moisture and it has the ability to adhere to your crust (toppings) because it is aged which makes it stickier when melted.
Calories: 1680 kcal | Carbohydrates: 332 g | Protein: 57 g | Fat: 15 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 3273 mg | Potassium: 2216 mg | Fiber: 22 g | Sugar: 37 g | Vitamin A: 2785 IU | Vitamin C: 39.1 mg | Calcium: 220 mg | Iron: 9.6 mg
Let’s Connect!You can find me onYouTube, Facebook, andInstagram.I love keeping in touch with all of you! and if you make this recipe, don’t forget to tag me on Instagram @ ❤❤❤
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The pizza stone help develop a crisp base but you can use a preheated cast iron skillet, a perforated pizza pan (steel plate), or a preheated heavy bottom skillet.
The low moisture mozzarella cheese has little moisture and it has the ability to adhere to your crust (toppings) because it is aged which makes it stickier when melted.
Calories: 1680 kcal | Carbohydrates: 332 g | Protein: 57 g | Fat: 15 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 3273 mg | Potassium: 2216 mg | Fiber: 22 g | Sugar: 37 g | Vitamin A: 2785 IU | Vitamin C: 39.1 mg | Calcium: 220 mg | Iron: 9.6 mg
Let’s Connect!You can find me onYouTube, Facebook, andInstagram.I love keeping in touch with all of you! and if you make this recipe, don’t forget to tag me on Instagram @ ❤❤❤
Pizzazz Your Pizza: 33 Dope Af Pizza Recipes (paperback)
The pizza stone help develop a crisp base but you can use a preheated cast iron skillet, a perforated pizza pan (steel plate), or a preheated heavy bottom skillet.
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