Homemade Pizza
I think everyone should make a homemade pizza at least once in their life. It’s easy to order one, but there is nothing like creating your own dough and sauce, then assembling it with your favourite toppings and enjoying the results of your inner pizzeria. This recipe includes a homemade dough and a zesty tomato sauce made with fresh or canned tomatoes. Once you make these, you can create the pizza of your dreams!
What Ingredients do I Need to Make a Homemade Pizza?
You only need a few easy staples to whip up a pizza tonight for dinner! They are:
- All purpose flour
- Active dry or instant yeast
- Sugar
- Salt
- Tomatoes (fresh or canned)
- Garlic powder
- Oregano (or other Italian style herbs)
- Pepper
- Water
- Olive oil (or other neutral oil)
How Can I Use Instant Yeast Instead of Active Dry?
To use instant yeast instead of active dry, simply add it right into the flour with all the other ingredients. You do not need to proof instant yeast in lukewarm water first like active dry yeast. Instant yeast is further processed to make the granules finer, thus eliminating the need to proof. This is the only difference between the two. It dissolves easily in the dough making instant yeast a handy time saver.
You can read more about active dry vs. instant yeast in this very informative post by The Fresh Loaf.
Can I Make the Dough for Homemade Pizza the Night Before?
Yes you can, and it’s actually easier! Simply mix the dough together and once it’s well incorporated, put it right in the fridge. Be sure to oil the bowl and the dough itself and cover with plastic so it won’t dry out. Both gluten development and proofing happen on their own during an overnight rest in the fridge. This eliminates having to knead the dough and worry about over proofing.
Pizza dough can keep in the fridge like this for up to 5 days. The longer it sits, the more flavour and gluten development occurs. It will also be easier to digest.
Can I Freeze the Dough?
Yes definitely! You do this right after the first bulk proof. Punch down the dough and bring it together into a ball. Portion it out if you’d like, then lightly oil each portion and cover with plastic. Place in a freezer bag or container and freeze for up to 6 weeks.
To use, thaw in the refrigerator for 24 hours. Remove from fridge and proof for 3-4 hours or until doubled, then use as normal.
I really hope you’ll try out this weeknight homemade pizza! It’s so much better than ordering it and it’s a fun activity to do with your favourite people. How will you make your homemade pizza? Let us know in the comments! And please don’t forget to rate the recipe too!
Try These Other Easy Dinner Ideas!
- Sausage Pizza Roll
- Homemade Hamburger Helper
- Zucchini Onion Pie
- Classic Meatloaf
- Heinz Baked Beans Copycat
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Homemade Pizza
Equipment
- Mixing bowl
- Stand Mixer optional
- Baking sheet or 16 inch pizza pan
- Spoon
- Saucepan
Ingredients
PIZZA DOUGH
- 1¼ cups water lukewarm (110℉/43℃)
- 1 teaspoon sugar
- 2¼ teaspoons active dry yeast or instant yeast
- 3 tablespoons olive oil or any neutral oil
- 3½-4 cups all purpose flour
- 1¼ teaspoons salt
- 1 teaspoon garlic powder optional
- 1 teaspoon Italian herbs optional
PIZZA SAUCE
- 1 cup tomatoes, crushed fresh or canned
- ½ teaspoon sugar
- 1 teasspoon garlic powder
- ½ teaspoon oregano dried
- ¼ teaspoon salt
- Pinch black pepper
Instructions
FOR THE DOUGH
- In a large bowl of a stand mixer or regular bowl, combine the water, sugar and active dry yeast. Allow to stand for 10 minutes until foamy. (If using instant yeast, you can skip this step.)
- Stir down foam and add the oil and 2 cups of the all purpose flour. Mix until smooth using the dough hook or a spoon if making by hand. Add salt, garlic powder (if using) and Italian herbs (if using). Add enough more flour to form a soft and slightly sticky dough. Knead for 8-10 minutes or until smooth and elastic.
- Add some oil to the bowl and toss the dough around to coat well. Cover with plastic or a damp towel and proof for 1½-2 hours or until doubled in bulk. This time can vary from more to less depending on the temperature of your kitchen.
- Preheat oven to 375℉/190℃. Generously oil a baking sheet or a 16 inch pizza pan. Sprinkle with cornmeal (optional).
- Punch down dough and spread onto the baking sheet or pizza pan. Press edges to form a crust. Allow to proof another 10 minutes or until slightly more puffed. Top with homemade pizza sauce, cheese and desired toppings. Bake for 20 minutes or until the cheese and bottom crust are lightly browned. If the cheese is not browning enough but the crust is cooked, flash pizza under the broiler for a few seconds until you reach desired brownness. Cool 10 minutes before slicing.
FOR THE SAUCE
- In a small saucepan combine all ingredients. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook 5 minutes, adding a little water if necessary. Remove from heat and adjust seasonings if necessary. Makes enough sauce for 1 pizza.