Pizza party

I have made this pizza several times, especially when friends gather at my house or when we want something quick to cook with ingredients at hand. The dough is not complicated, and the toppings can be adapted based on what I find in the fridge. I like that I can portion everything in advance, and everyone can add what they want on their piece of dough. I have never had issues with it being too dry or too soft, with just a few small attentions to the rising and how I stretch the dough.

Quick Info

Total time: about 2 hours
Preparation time: 30-40 minutes (including kneading and preparing toppings)
Rising time: 1 hour (including time in the fridge)
Baking time: depends on the oven, generally 10-15 minutes on the tray
Servings: 8 small (individual) pizzas
Difficulty: easy to medium
Recipe for: family gatherings or with friends, pizza party

Ingredients

Flour 550 – 1 kg
Water – 500 g
Oil – 30 g
Salt – 8 g
Yeast – 10 g
Cheese or mozzarella – 400 g
Tomato paste (30% concentrate) – 200 g
Pizza seasoning – 10 g
Ham – 300 g
Chorizo – 100 g
Sausages – 100 g
Mushrooms – 150 g
Onion – 70 g
Pepper – 100 g
Corn – 100 g
Olives – 100 g

Preparation Method

1. Preparing the dough
In a large bowl, I put the flour and salt. I make a well in the center and pour in the water and yeast. I let the mixture sit for five minutes to activate the yeast, then I start kneading. If I feel like using the mixer with a hook, I put the water, yeast, and salt in the bowl, mix a bit, then gradually add the flour. I knead on low speed for about eight minutes until the dough becomes elastic and doesn’t stick to my hands. I add the oil at the end to make the dough softer.

2. Portioning and rising
I divide the dough into eight equal pieces, form round balls without ruining their shape, and place them in a tray that I sprinkled with a bit of flour. I cover the tray with plastic wrap – I don't leave the dough uncovered, otherwise, it forms a crust on the surface and doesn't rise nicely. I let them rise at room temperature for about 30 minutes, during which they should double in volume.

3. Resting in the fridge
After they have risen, I put the tray with the dough balls in the fridge for at least 30 minutes. It becomes much easier to stretch and doesn’t stick to the table.

4. Preparing the toppings and sauce
While the dough is rising or in the fridge, I cut and prepare the topping ingredients. I grate the mozzarella or cheese and set it aside. I slice the ham, chorizo, sausages, mushrooms, onion, pepper, corn, and olives into slices or pieces, as I like. For the sauce, I mix the tomato paste with 100 g of water and the pizza seasoning. I try not to use too much sauce, so the dough doesn’t get soggy.

5. Stretching the dough
I take a ball of dough from the fridge, place it on a floured table. I gently press with my palms to release the air and start stretching it with my fingers from the center to the edges. I don’t press the edges so that a more tender crust forms during baking. If the dough seems too elastic and doesn’t stretch easily, I let it rest for a few minutes on the table.

6. Assembling the pizza
I place the stretched dough in a greased tray with a little oil. I spread the tomato sauce almost to the edges, sprinkle a thin layer of mozzarella, then add whatever toppings I want. If I add a lot of ingredients, I sprinkle a little mozzarella over the toppings at the end – it binds better during baking.

7. Baking
I put the tray in the preheated oven at a high temperature (around 230-250°C if possible). Generally, the pizza bakes for about 10-15 minutes, but I watch for the edges to be golden and the cheese to melt nicely.

Why I make this recipe often

It uses common ingredients, is easy to adapt based on tastes or what I have in the fridge, and doesn’t require much skill in kneading. It’s suitable when I want to prepare everything in advance and bake in turns, each with their preferred topping. It works well for a meal with many or just for two or three people, and if there are leftovers, it can also be eaten cold.

Tips and variations

Tips

If using a mixer, put the liquid ingredients and salt first, then the flour.
Don’t leave the dough uncovered during rising, otherwise, it forms a crust.
When portioning, don’t ruin the round shape of the balls – the dough will be more even.
Use flour on the work surface when stretching the dough so it doesn’t stick.
If you have multiple trays, you can bake several pizzas at once, but watch that they don’t burn on the edges.

Substitutes

Instead of chorizo or sausages, other cured meats can be used just as well.
Cheese can be swapped with mozzarella or vice versa, depending on what you have on hand.
Mushrooms can be raw or quickly sautéed in a pan beforehand.

Variations

You can add other vegetables, depending on the season – thinly sliced zucchini, spinach, or tomatoes.
If you want a meatless pizza, just leave the cheese, vegetables, and sauce.
For a crunchier crust, you can sprinkle a little cornmeal under the pizza in the tray.

Serving ideas

It can be served plain, sliced, or everyone can take their portion with their chosen toppings. It goes well with a simple salad or just with a little olive oil on top.

Frequently asked questions

1. Can I make the dough a day in advance?
Yes, the risen and portioned dough keeps well in the fridge covered with plastic wrap until the next day. Take it out 20-30 minutes before stretching.

2. If I don’t have special pizza seasoning, what can I use?
You can mix dried oregano, basil, and a bit of garlic powder.

3. Can I bake pizza on a special stone?
Yes, if you have a pizza stone, heat it well and bake directly on it for a crunchier crust.

4. What should I do if the dough doesn’t rise or stays hard?
Generally, it’s due to insufficient rising or inactive yeast. Check that the yeast is fresh and that the dough stays covered in a warm place for the required time.

5. Can I freeze leftover dough?
Yes, but it’s preferable to use it fresh. If you do freeze it, let it thaw slowly in the fridge and then come to room temperature before stretching.

Nutritional values

The values below are estimates for an individual pizza (1/8 of the recipe):

Calories: 400-500 kcal
Protein: 18-22 g
Carbohydrates: 60-70 g
Fats: 12-16 g

The values vary greatly depending on toppings and the type of cheese used. If you add more meat or cheese, the calories and protein will increase.

Storage and reheating

Leftover pizza can be stored in the fridge for 2-3 days in a container with a lid or covered with plastic wrap. It can be reheated in the oven at medium temperature for a few minutes or directly in a pan, covered with a lid. The microwave is not recommended, as the crust becomes too soft. If you don’t want to reheat it, it can also be eaten cold, as it doesn’t lose much of its texture.

 Ingredients: flour (550) 1 kg water 500 g oil 30 g salt 8 g yeast 10 g cheese/mozzarella 400 g tomato paste (concentrate 30%) 200 g pizza seasoning 10 g ham 300 g chorizo 100 g sausages 100 g mushrooms 150 g onion 70 g bell pepper 100 g corn 100 g olives 100 g

 Tags:  pizza