Homemade pizza

Name: Homemade pizza - Aida L.
Ingredients: Dough 2 tablespoons dry yeast 350 g flour 0.5 teaspoons salt 1 tablespoon sugar 3 tablespoons oil 225 ml water Filling of your choice. I added Tomato sauce Oregano Thi

Pasta/Pizza - Homemade pizza by Aida L. - Recipia

Every time I make pizza at home, I use this crust recipe because it's quick and doesn't involve complicated techniques. I usually prepare it one afternoon when I'm in the mood for something warm and hearty, without spending too much time in the kitchen. Even if I don't always have all the toppings, the crust turns out just as good, so I improvise based on what I have in the fridge. Quick Info Total Time: approx. 1 hour 10 minutes Preparation: 15 minutes Rising: 40 minutes Baking: 20 minutes Servings: 1 large tray (3-4 people) Difficulty: easy Recipe: quick homemade pizza Ingredients Crust: - 2 tablespoons dry yeast - 350 g flour - 0.5 teaspoon salt - 1 tablespoon sugar - 3 tablespoons oil - 225 ml water Toppings (to taste, I used): - Tomato sauce (for spreading on the crust) - Oregano - Thinly sliced salami - 1 can of sliced mushrooms - Grated cheese - 2 tomatoes, sliced - Olives Instructions 1. In a large bowl, combine the flour, dry yeast, salt, sugar, and oil. Mix briefly with a spoon. 2. Pour the room temperature water over the dry ingredients. Start mixing everything with the spoon until the mixture comes together. 3. When the dough starts to bind, continue kneading by hand. Knead for about 2-3 minutes, just enough to get a soft and slightly sticky dough. I don't try to make it too compact; this texture helps create a fluffier crust. 4. Cover the bowl with plastic wrap and let it rise for 40 minutes in a warm place. The dough should double in size. 5. Once the rising time is up, transfer the dough directly to the tray (I use parchment paper, but it's fine without it). Gently stretch it with your hands to cover the entire surface. The crust will remain slightly soft, so I don’t press it too hard. 6. Poke the crust in several places with a fork. This helps prevent it from puffing up too much while baking. 7. Spread a thin layer of tomato sauce over the crust. Sprinkle oregano all over. 8. Place the slices of salami on top of the sauce, then distribute the canned mushrooms. Sprinkle the grated cheese evenly on top. 9. Arrange the tomato slices over the cheese, then add a few sliced or whole olives. 10. Place the tray in a preheated oven at medium heat (about 180-200°C). Bake the pizza for about 20 minutes, until the edges are lightly browned and the cheese is completely melted. Why I Make This Recipe Often This crust is hassle-free and made with simple ingredients. The pizza is thick enough to hold the toppings but not heavy. It can easily be modified with whatever I find in the fridge. The baking is quick, and I don't have to worry about the dough because it rises well even if the kitchen isn't very warm. Tips and Variations Tips - If the dough is too sticky to stretch, you can sprinkle a little flour on your hands or the surface. - For a thinner crust, use a larger tray or stretch the dough more. - Don’t overload the pizza with wet toppings to avoid a soggy center. Substitutions - You can use ham or bacon instead of salami if that’s what you have on hand. - Mozzarella works instead of cheese if you prefer a different texture. - Tomato sauce can be replaced with diluted tomato paste. Variations - You can add bell peppers, corn, or onions as toppings if you want more vegetables. - For a meatless option, omit the salami and add more veggies. - If you prefer a crispier crust, you can sprinkle a little cornmeal under the dough before baking. Serving Ideas - Pizza is easiest to cut after it cools for 2-3 minutes. - It pairs well with tomato sauce or garlic yogurt sauce. - It’s also fine as a cold snack the next day if there are leftovers. Frequently Asked Questions What type of flour do you use for the pizza crust? I use all-purpose flour type 650 or 550, whatever I have on hand. I haven’t tried whole grain options with this recipe. If I don’t have dry yeast, can I use fresh yeast? You can use fresh yeast, but you'll need to dissolve it in a little warm water with sugar and let it activate for a few minutes before adding it to the other ingredients. About 25 g of fresh yeast for this recipe. Can I double the quantities if I want two trays? Yes, the ingredients can be doubled without any issues. The rising and baking times remain the same; you just need two trays. What should I do if the dough doesn’t rise enough? If it doesn’t rise, it means the yeast wasn’t active or the room was too cold. You can place the bowl near the stove or a radiator, but not too hot. Can I use other types of cheese on the pizza? Yes, any cheese that melts works well. I’ve used gouda, telemea, or even sliced processed cheese, depending on what I had. Nutritional Values The values are approximate for one slice of pizza (from 8 slices, for a large tray), with the mentioned toppings: - Calories: 220-260 kcal/slice (estimate) - Carbohydrates: 29 g - Protein: 9 g - Fat: 8-10 g These values vary depending on the type and amount of salami, cheese, or other toppings used. Storage and Reheating Pizza keeps well in the fridge for 1-2 days in a sealed container or covered with foil. When reheating, I place it for a few minutes in the preheated oven directly on the rack to keep the crust firm. It comes out softer in the microwave, but that works if you’re in a hurry. The pizza doesn’t store well in the freezer; I haven’t tried it and don’t see the benefit for this quick recipe.

Homemade pizza

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