Pizza
I started making this pizza at home when I realized that the ingredients were at hand and I didn't need a mixer or special utensils. Everything is done by hand, and the dough is not demanding. Usually, when I'm in the mood for pizza and don't want to wait long, I use this simple and straightforward version. No advanced techniques are needed, just a little attention to the rising and rolling out of the dough.
Quick Info
Total time: about 2 hours (includes rising)
Preparation time: 20-25 minutes
Rising time: 1 hour
Baking time: depends on the oven, around 15-20 minutes per tray
Servings: 2 pizza trays
Difficulty: easy
Recipe type: homemade pizza, lunch or dinner
Ingredients
For the dough:
- 500 g flour
- 250 ml lukewarm water (can also be mineral)
- 25 g fresh yeast or 1 teaspoon dry yeast
- 1 tablespoon honey or sugar
- 1 teaspoon salt
- 5 tablespoons oil
For the topping:
- Tomato sauce or ketchup, to taste
- Salami, ham, mushrooms, olives, bell peppers, grated cheese (or other ingredients as desired)
Preparation method
1. If using fresh yeast, place it in a glass with a teaspoon of sugar and about 50 ml of the total water. Mix until dissolved and set aside for a few minutes.
2. In a large bowl, add the flour. Add the salt. Pour in the lukewarm (or mineral) water and mix. If using dry yeast, add it directly over the flour.
3. Add the activated yeast (if you chose fresh yeast) and start mixing by hand until the dough comes together.
4. Gradually pour in the oil, kneading for a few minutes until the dough no longer sticks to your hands and the bowl. There's no need to knead too much, just until it is homogeneous.
5. Cover the bowl with a clean towel and let the dough rise for about an hour until it doubles in volume.
6. Prepare two pizza trays, sprinkling a little cornmeal to prevent the dough from sticking.
7. Divide the dough in two and stretch it by hand directly into the trays. No rolling pin is needed; you can use your palm.
8. Spread a layer of tomato sauce or ketchup over the base. Add whatever toppings you want: salami, ham, mushrooms, olives, bell peppers, grated cheese, or whatever you have in the fridge.
9. Place in a well-heated oven (the temperature depends on each oven, but generally 200-220°C) and bake the pizza until golden and the cheese has melted – usually 15-20 minutes.
Why I make this recipe often
It’s one of those pizza doughs I can make anytime without hassle. I like that I don’t need a machine or complicated techniques, and the ingredients are basic. The dough comes out fluffy, but not too thick, and I can vary the toppings based on what I have at home.
Tips and variations
Tips
1. Don’t overdo the flour while kneading, so the dough doesn’t become too tough.
2. Use lukewarm water, not hot, for the yeast.
3. If the dough is too sticky at first, knead a little more before adding more flour.
4. The cornmeal on the tray really helps prevent the base from sticking.
5. Don’t overload the pizza with toppings; otherwise, it won’t bake well in the middle.
Substitutions
- Honey can easily be replaced with sugar.
- If you don’t have fresh yeast, dry yeast can go directly into the flour.
- If you don’t have mineral water, you can use still water.
Variations
- You can add any toppings you want: vegetables, cheese, meat.
- For a thinner crust, stretch the dough more in the tray.
- If you want a crispier pizza, leave it in the oven a few minutes longer at the end.
Serving ideas
- Serve the pizza hot, immediately after taking it out of the oven.
- It goes well with a simple salad on the side or with a garlic sauce.
Frequently asked questions
Can I use only dry yeast?
Yes, use one teaspoon of dry yeast and add it directly to the flour without any other preparations.
Can I prepare the dough in advance?
You can make the dough a few hours ahead and keep it in the fridge, covered. Take it out 30 minutes before rolling it out.
Can the dough be frozen?
Yes, you can freeze it after it has risen. Let it thaw and then use it normally.
How thick is the pizza?
The crust is medium, not too thin, not too thick. You can stretch it thinner if you want.
Can I put something else instead of salami?
Yes, any other type of meat or just vegetables.
Nutritional values
Estimate for one serving (one-third of a tray): about 300-400 kcal, with large variations depending on toppings. Approximate macros for simple dough: 65-70 g carbohydrates, 8-10 g protein, 8-12 g fat. Toppings (meat, cheese) can add significantly to calories and protein.
Storage and reheating
Leftover pizza keeps well in the fridge, in a closed container, for up to 2 days. It can be quickly reheated in the oven or in a pan, but also in the microwave if you're in a hurry. The crust remains okay, not too hard, but ideally, it should be consumed while fresh.
Ingredients: Dough 500 g flour 250 ml warm water (mineral) 25 g fresh yeast or 1 teaspoon dry yeast 1 tablespoon honey or sugar 1 teaspoon salt 5 tablespoons oil For Filling salami, ham, mushrooms, olives, peppers, grated cheese, etc. tomato sauce or ketchup
