The first time I made this pizza at home, I added too much water and ended up kneading for about half an hour, wondering whether to keep going or just throw everything away. I only had a cube of fresh yeast from the fridge that was set to expire in two days, no dry yeast. I stubbornly persevered and managed to make it work; since then, it has become my go-to option when I don’t want to order takeout and don’t feel like following complicated recipes. Plus, everyone in our house wants it differently, so I always adapt based on what we have and what everyone wants.
On average, it takes me about 25 minutes to prepare everything (dough + toppings), plus about 2 hours for rising and another 35-40 minutes for baking, so it’s not something you can whip up after work if you haven’t prepared, but it’s perfect for a weekend day or when friends come over. From these quantities, you get a large tray, around 6 hearty portions or 8 more modest ones, depending on who grabs the corners. In terms of difficulty, if you’ve kneaded dough at least once or made a sweet bread, you’ll manage. But don’t expect restaurant-quality pizza – it’s not, and it doesn’t have to be.
INGREDIENTS (and their roles, because someone asked me why I use both warm and cold water)
- 600 g flour (you can add more if the dough is too sticky). The flour is the base; there’s no need to buy special types, regular bread flour works fine.
- 25 g fresh yeast (a small cube). If you only have dry yeast, use two small packets of 7 g each.
- 200 ml warm water (helps the yeast activate and rise faster)
- 200 ml cold water (dilutes a bit, so the dough isn’t too hot and comes out elastic, not crumbly)
- 2 tablespoons oil (I use sunflower oil, but olive oil works too – it makes it a bit softer and prevents everything from sticking to your hands)
- 1 teaspoon salt (to avoid bland dough)
- 1 teaspoon sugar (feeds the yeast and gives a rounder flavor)
- 2 eggs (I beat them and pour them over the toppings, creating that slightly moist, nice layer like homemade pizza; not everyone uses them, but that’s how we do it)
- 1 cup tomato sauce or thinned paste with water (spread this before the toppings; add oregano, salt, and sugar if it’s too acidic)
- dried oregano (not too much, so it doesn’t become bitter)
- grated cheese, to everyone’s liking (added at the end so it doesn’t burn)
- toppings of your choice and what you have in the fridge: salami, bacon, thinly sliced sausages, olives, mushrooms, corn, peppers, onions, tomatoes, pickled peppers, etc.
- butter or oil for greasing the tray (to prevent sticking; I always have some leftover on the edges if I forget this step)
PREPARATION METHOD
1. First, dissolve the yeast in a small bowl with the 200 ml warm water and sugar. Stir a little, and don’t leave it for more than 4-5 minutes, just until it forms a foam on top. If you use water that’s too hot, you risk killing the yeast, and nothing will rise. I’ve experienced this, so don’t skip the finger test – if the water burns you, it’s too hot.
2. In a large bowl, place the flour and make a well in the center. Sprinkle the salt around the edges (if you put it directly on the yeast, it can mess it up and it won’t rise properly – I don’t know why, but I’ve read and seen that it’s true). Pour the yeast mixture into the well, then alternatingly add the cold water and start kneading with your hands. A mixer won’t work; I want to feel the dough for homemade pizza. If it seems too soft, add more flour; if it’s too hard, add a bit of water. After about 10 minutes of kneading (yes, your hand will get tired, but it’s not the end of the world), add the oil and knead for another minute so that everything doesn’t stick to the bowl.
3. Cover the bowl with a clean towel and let it rise in a warm place (on a chair near the radiator, under a bowl, wherever you have space) for about 2 hours, until it doubles in size. If you’re in a hurry, you can also put it in a turned-off oven that’s been preheated for 2-3 minutes.
4. During this time, chop everything you want to put on the pizza: salami, sausages, bacon, vegetables. If you have picky guests, divide everything into sections – everyone has their own "corner" in our house.
5. Grease the tray with butter or oil, and sprinkle flour if you want to be sure it won’t stick. Stretch the dough by hand, not with a rolling pin; it’s more rustic and really comes out fluffier this way, not overly pressed.
6. Spread the tomato sauce evenly; don’t skimp, but don’t let it pool either. Mix in the oregano, salt, and sugar if the tomatoes are sour.
7. Sprinkle the toppings (salami first, then bacon, vegetables, olives, mushrooms, corn – whatever you like). I add the tomatoes at the end, so they don’t make the crust too soggy.
8. Beat the eggs with a little salt and pour them over the toppings as evenly as possible. If you prefer, you can skip this step, but the dough comes out softer underneath with them.
9. Place the tray in the preheated oven at 200°C (top and bottom heat, not fan, or it will dry out too much). Bake for about 25-30 minutes, but don’t leave; every oven bakes differently. In the last 10 minutes, sprinkle the grated cheese on top; otherwise, it will burn and become too hard.
10. When it’s golden and smells amazing throughout the house, take it out and let it breathe for 10-15 minutes if you can resist. If you cut it while it’s hot, it will get soggy in the middle.
WHY I MAKE IT OFTEN
Because it goes with anything, especially when you want to clear out the fridge of leftovers. I’ve made it for birthdays, on Saturdays, when my sister came with her kids, and at parties with friends. Everyone eats it, each with their slice and toppings of choice. Plus, it never turns out the same way, and that’s part of the charm. It doesn’t have expensive ingredients, and the taste takes you straight back to childhood or those long meals with everyone gathered around the tray.
TIPS, SUBSTITUTIONS, VARIATIONS, SERVING
Useful tips
- Don’t overload with toppings; it makes the crust heavy and won’t bake properly, especially in the middle.
- If the dough is too soft, don’t try to save it with too much flour; it risks coming out dense. Try kneading it more, with oiled hands.
- Don’t cut the pizza immediately after taking it out – let it sit a bit, or everything will “leak” out, and it won’t cut nicely.
- Add the cheese only at the end; otherwise, it becomes a hard layer that’s hard to chew.
- Beaten eggs are not mandatory, but I say don’t skip them; they give a fluffy and moist texture.
Ingredient substitutions
- You can use milk instead of water; the crust comes out even softer, but also denser (for those who don’t like that, stick to water).
- The oil can also be olive oil for a slightly more aromatic flavor.
- If you don’t have fresh yeast, dry yeast works, but it’s safer to activate it with warm water and sugar, even so.
- For toppings, anything goes, but don’t overload with too many watery ingredients (tomatoes, raw mushrooms) – it will make the crust soggy.
Variations
- For gluten-free, use gluten-free flour and add a bit more water and oil, or it will come out too tough.
- If you want a lighter version, cut back on the cheese or use light cheese. You can omit the eggs, but it will come out drier.
- For a vegan option, replace the eggs with 3-4 tablespoons of plant-based milk or water, and the cheese with a plant-based cheese or nothing.
- For small children, don’t use salty salami or bacon; replace them with boiled chicken breast and vegetables.
Serving ideas
- It goes well with a green salad, radishes, and green onions on the side – lightens it up.
- For adults, serve with chilled dry white wine or light beer, but juice or ayran for kids.
- If you have leftovers, make a sandwich with cold pizza; it’s not bad at all.
- For school or work, a piece of pizza is always a good option.
FREQUENTLY ASKED QUESTIONS
Can I make the dough a day in advance?
Yes, you can, but keep it covered in the fridge. The next day, take it out and let it sit for at least an hour at room temperature before stretching it; otherwise, it will be too tough to stretch and won’t rise nicely when baked.
Can I freeze baked pizza?
Sure, but it’s best to slice it, place the slices between parchment paper, and freeze. Reheat directly in the oven at 180°C for 10-12 minutes.
Why does the crust always come out soft, not crispy at the bottom? What am I doing wrong?
You’re probably using too much sauce or too many wet toppings (mushrooms, tomatoes, corn). Try to drain the ingredients well before adding them and use a thinner layer of sauce. You can bake the crust for 7 minutes empty, then add the toppings and continue baking.
Can I use whole wheat flour?
Yes, but don’t use 100%, as the crust will be too heavy. Combine 300g white flour with 300g whole wheat flour and add 1-2 tablespoons of extra water, as it absorbs more liquid.
I don’t have a large tray. What should I do?
Use two smaller trays or stretch the pizza on parchment paper directly on the oven rack. This way, you can make two varieties if you want.
NUTRITIONAL VALUES (approximate, depends a lot on toppings)
Per serving (from 8 slices), this pizza has about 350-400 kcal, with 45g carbohydrates, 12g protein, 14g fat (if you don’t overdo it with cheese or bacon). It has some fiber if you add vegetables and is quite filling for a main meal. If you want to reduce calories, cut back on cheese and fatty toppings. It’s not diet food, but it’s not a “calorie bomb” either if you don’t eat a whole tray. The advantage is that you know exactly what you put in it; it’s not full of margarine or preservatives. For kids, reduce the salt and fats, and you already have a more balanced option.
HOW TO STORE AND REHEAT
Leftovers should be kept in the fridge, well covered (with cling film or in a container), for up to 3 days, but it’s best on the first and second day. Reheat in the oven at 180°C for about 7-8 minutes on a tray, not in the microwave, as it will turn gummy at the bottom and the cheese will become weird. If you want it to taste fresh, lightly sprinkle the crust with water before putting it in the oven. It can also be eaten cold if needed, with tea or a salad on the side.
On average, it takes me about 25 minutes to prepare everything (dough + toppings), plus about 2 hours for rising and another 35-40 minutes for baking, so it’s not something you can whip up after work if you haven’t prepared, but it’s perfect for a weekend day or when friends come over. From these quantities, you get a large tray, around 6 hearty portions or 8 more modest ones, depending on who grabs the corners. In terms of difficulty, if you’ve kneaded dough at least once or made a sweet bread, you’ll manage. But don’t expect restaurant-quality pizza – it’s not, and it doesn’t have to be.
INGREDIENTS (and their roles, because someone asked me why I use both warm and cold water)
- 600 g flour (you can add more if the dough is too sticky). The flour is the base; there’s no need to buy special types, regular bread flour works fine.
- 25 g fresh yeast (a small cube). If you only have dry yeast, use two small packets of 7 g each.
- 200 ml warm water (helps the yeast activate and rise faster)
- 200 ml cold water (dilutes a bit, so the dough isn’t too hot and comes out elastic, not crumbly)
- 2 tablespoons oil (I use sunflower oil, but olive oil works too – it makes it a bit softer and prevents everything from sticking to your hands)
- 1 teaspoon salt (to avoid bland dough)
- 1 teaspoon sugar (feeds the yeast and gives a rounder flavor)
- 2 eggs (I beat them and pour them over the toppings, creating that slightly moist, nice layer like homemade pizza; not everyone uses them, but that’s how we do it)
- 1 cup tomato sauce or thinned paste with water (spread this before the toppings; add oregano, salt, and sugar if it’s too acidic)
- dried oregano (not too much, so it doesn’t become bitter)
- grated cheese, to everyone’s liking (added at the end so it doesn’t burn)
- toppings of your choice and what you have in the fridge: salami, bacon, thinly sliced sausages, olives, mushrooms, corn, peppers, onions, tomatoes, pickled peppers, etc.
- butter or oil for greasing the tray (to prevent sticking; I always have some leftover on the edges if I forget this step)
PREPARATION METHOD
1. First, dissolve the yeast in a small bowl with the 200 ml warm water and sugar. Stir a little, and don’t leave it for more than 4-5 minutes, just until it forms a foam on top. If you use water that’s too hot, you risk killing the yeast, and nothing will rise. I’ve experienced this, so don’t skip the finger test – if the water burns you, it’s too hot.
2. In a large bowl, place the flour and make a well in the center. Sprinkle the salt around the edges (if you put it directly on the yeast, it can mess it up and it won’t rise properly – I don’t know why, but I’ve read and seen that it’s true). Pour the yeast mixture into the well, then alternatingly add the cold water and start kneading with your hands. A mixer won’t work; I want to feel the dough for homemade pizza. If it seems too soft, add more flour; if it’s too hard, add a bit of water. After about 10 minutes of kneading (yes, your hand will get tired, but it’s not the end of the world), add the oil and knead for another minute so that everything doesn’t stick to the bowl.
3. Cover the bowl with a clean towel and let it rise in a warm place (on a chair near the radiator, under a bowl, wherever you have space) for about 2 hours, until it doubles in size. If you’re in a hurry, you can also put it in a turned-off oven that’s been preheated for 2-3 minutes.
4. During this time, chop everything you want to put on the pizza: salami, sausages, bacon, vegetables. If you have picky guests, divide everything into sections – everyone has their own "corner" in our house.
5. Grease the tray with butter or oil, and sprinkle flour if you want to be sure it won’t stick. Stretch the dough by hand, not with a rolling pin; it’s more rustic and really comes out fluffier this way, not overly pressed.
6. Spread the tomato sauce evenly; don’t skimp, but don’t let it pool either. Mix in the oregano, salt, and sugar if the tomatoes are sour.
7. Sprinkle the toppings (salami first, then bacon, vegetables, olives, mushrooms, corn – whatever you like). I add the tomatoes at the end, so they don’t make the crust too soggy.
8. Beat the eggs with a little salt and pour them over the toppings as evenly as possible. If you prefer, you can skip this step, but the dough comes out softer underneath with them.
9. Place the tray in the preheated oven at 200°C (top and bottom heat, not fan, or it will dry out too much). Bake for about 25-30 minutes, but don’t leave; every oven bakes differently. In the last 10 minutes, sprinkle the grated cheese on top; otherwise, it will burn and become too hard.
10. When it’s golden and smells amazing throughout the house, take it out and let it breathe for 10-15 minutes if you can resist. If you cut it while it’s hot, it will get soggy in the middle.
WHY I MAKE IT OFTEN
Because it goes with anything, especially when you want to clear out the fridge of leftovers. I’ve made it for birthdays, on Saturdays, when my sister came with her kids, and at parties with friends. Everyone eats it, each with their slice and toppings of choice. Plus, it never turns out the same way, and that’s part of the charm. It doesn’t have expensive ingredients, and the taste takes you straight back to childhood or those long meals with everyone gathered around the tray.
TIPS, SUBSTITUTIONS, VARIATIONS, SERVING
Useful tips
- Don’t overload with toppings; it makes the crust heavy and won’t bake properly, especially in the middle.
- If the dough is too soft, don’t try to save it with too much flour; it risks coming out dense. Try kneading it more, with oiled hands.
- Don’t cut the pizza immediately after taking it out – let it sit a bit, or everything will “leak” out, and it won’t cut nicely.
- Add the cheese only at the end; otherwise, it becomes a hard layer that’s hard to chew.
- Beaten eggs are not mandatory, but I say don’t skip them; they give a fluffy and moist texture.
Ingredient substitutions
- You can use milk instead of water; the crust comes out even softer, but also denser (for those who don’t like that, stick to water).
- The oil can also be olive oil for a slightly more aromatic flavor.
- If you don’t have fresh yeast, dry yeast works, but it’s safer to activate it with warm water and sugar, even so.
- For toppings, anything goes, but don’t overload with too many watery ingredients (tomatoes, raw mushrooms) – it will make the crust soggy.
Variations
- For gluten-free, use gluten-free flour and add a bit more water and oil, or it will come out too tough.
- If you want a lighter version, cut back on the cheese or use light cheese. You can omit the eggs, but it will come out drier.
- For a vegan option, replace the eggs with 3-4 tablespoons of plant-based milk or water, and the cheese with a plant-based cheese or nothing.
- For small children, don’t use salty salami or bacon; replace them with boiled chicken breast and vegetables.
Serving ideas
- It goes well with a green salad, radishes, and green onions on the side – lightens it up.
- For adults, serve with chilled dry white wine or light beer, but juice or ayran for kids.
- If you have leftovers, make a sandwich with cold pizza; it’s not bad at all.
- For school or work, a piece of pizza is always a good option.
FREQUENTLY ASKED QUESTIONS
Can I make the dough a day in advance?
Yes, you can, but keep it covered in the fridge. The next day, take it out and let it sit for at least an hour at room temperature before stretching it; otherwise, it will be too tough to stretch and won’t rise nicely when baked.
Can I freeze baked pizza?
Sure, but it’s best to slice it, place the slices between parchment paper, and freeze. Reheat directly in the oven at 180°C for 10-12 minutes.
Why does the crust always come out soft, not crispy at the bottom? What am I doing wrong?
You’re probably using too much sauce or too many wet toppings (mushrooms, tomatoes, corn). Try to drain the ingredients well before adding them and use a thinner layer of sauce. You can bake the crust for 7 minutes empty, then add the toppings and continue baking.
Can I use whole wheat flour?
Yes, but don’t use 100%, as the crust will be too heavy. Combine 300g white flour with 300g whole wheat flour and add 1-2 tablespoons of extra water, as it absorbs more liquid.
I don’t have a large tray. What should I do?
Use two smaller trays or stretch the pizza on parchment paper directly on the oven rack. This way, you can make two varieties if you want.
NUTRITIONAL VALUES (approximate, depends a lot on toppings)
Per serving (from 8 slices), this pizza has about 350-400 kcal, with 45g carbohydrates, 12g protein, 14g fat (if you don’t overdo it with cheese or bacon). It has some fiber if you add vegetables and is quite filling for a main meal. If you want to reduce calories, cut back on cheese and fatty toppings. It’s not diet food, but it’s not a “calorie bomb” either if you don’t eat a whole tray. The advantage is that you know exactly what you put in it; it’s not full of margarine or preservatives. For kids, reduce the salt and fats, and you already have a more balanced option.
HOW TO STORE AND REHEAT
Leftovers should be kept in the fridge, well covered (with cling film or in a container), for up to 3 days, but it’s best on the first and second day. Reheat in the oven at 180°C for about 7-8 minutes on a tray, not in the microwave, as it will turn gummy at the bottom and the cheese will become weird. If you want it to taste fresh, lightly sprinkle the crust with water before putting it in the oven. It can also be eaten cold if needed, with tea or a salad on the side.
Ingredients
1 cube of fresh yeast (25g) approx. 600g flour 200ml warm water 200ml cold water 2 tablespoons oil tomato sauce oregano, salt 2 eggs salami, bacon, olives, sausages, tomatoes, mushrooms, etc. cheese butter or oil for greasing the tray