mohamed shili This Basic pizza Recipe is a classic and easy recipe, which is made with strong bread flour and quality plum tomatoes. It’s the perfect choice for a family pizza night, with a hands-on time of about 45 minutes, plus proving.
Basic pizza Ingredients
A simple, classic list for the perfect homemade pizza.
For the Dough (makes 8 pizzas):
- 800g strong white bread flour
- 200g fine ground semolina flour or more strong white bread flour
- 2 x 7g sachets of dried yeast
- 1 tablespoon golden caster sugar
- 1 level tablespoon fine sea salt
For the Tomato Sauce (enough for 4 pizzas):
- 1 clove of garlic
- 1 bunch of fresh basil
- Olive oil
- 1 x 400g tin of quality plum tomatoes
For the Topping (per pizza):
- 20-25g (about ¼ of a ball) mozzarella cheese, torn
- Fresh basil leaves
- Extra virgin olive oil
How To Make Basic pizza
A step-by-step guide to making perfect pizza from scratch.
- Make the Dough: Pile the flours and salt onto a clean surface and make a large well in the center. In a jug, mix the yeast and sugar with 650ml of lukewarm water and leave for a few minutes, then pour it into the well.
- Knead Until Smooth: Using a fork, slowly bring the flour from the inside of the well into the liquid. Once it becomes a sticky dough, flour your hands and begin to knead. Knead for about 10 minutes, until you have a smooth, springy, and soft dough.
- First Prove: Place the dough in a lightly greased bowl, cover with clingfilm, and leave in a warm place to prove for about 45 minutes, or until it has doubled in size.
- Prepare the Tomato Sauce: While the dough proves, make the sauce. Gently cook the finely sliced garlic and chopped basil stalks in 1 tablespoon of olive oil for a couple of minutes until the garlic is lightly golden. Add the plum tomatoes, breaking them up with a spoon, and season with salt and pepper. Let the sauce simmer for about 20 minutes, or until thickened and smooth. Stir in most of the basil leaves at the end.
- Shape the Dough: Once the dough has risen, divide it in half (freeze one half for another day). Divide the remaining half into 4 equal balls. On a floured surface, roll one ball out into a rough circle, about ½cm thick.
- Top and Bake: Preheat your oven to its highest setting (250°C/500°F/gas 9), with a pizza stone or heavy baking tray inside. Spread the tomato sauce over the pizza base, tear over the mozzarella, and scatter with the remaining basil leaves. Drizzle with a little olive oil. Carefully transfer the pizza to the hot stone or tray and bake for 7 to 10 minutes, until the crust is golden and the cheese is bubbly.
Recipe Tips
For a perfect, crispy pizza crust every time.
- How to get a crispy pizza crust? The secret to a crispy crust is intense heat from below. Preheat your oven to its absolute highest temperature with a pizza stone or a heavy, overturned baking tray inside for at least 30-45 minutes. Launching your pizza onto this screaming-hot surface is what gives you that classic, crisp base.
- Can I make the dough ahead of time? Yes, absolutely. After the first prove, you can “knock back” the dough, wrap it in clingfilm, and store it in the refrigerator for up to 2 days. This slow fermentation will actually develop a deeper, more delicious flavor.
- What’s the best flour for pizza dough? Strong bread flour, which is high in protein, is the best choice. It develops a strong gluten network, which gives the final pizza crust a wonderful, chewy texture. The semolina adds a lovely extra crunch to the crust.
- Can I freeze the extra dough? Yes. This recipe is designed for batching. After the first prove, divide the dough, wrap the portions you’re not using in clingfilm, and they will keep in the freezer for up to a month. Thaw in the refrigerator overnight before using.
What To Serve With Basic pizza
Classic sides to complete your pizzeria experience.
A fresh, hot pizza is a meal in itself, but it’s always great served with:
- A simple green salad with a light vinaigrette
- A creamy coleslaw
- Garlic bread or dough balls
- A cold beer, a glass of red wine, or a fizzy drink
How To Store Basic pizza
Keeping your leftovers delicious.
- Refrigerate: Store any leftover pizza slices, once completely cooled, in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
- Reheat: For the best results and to re-crisp the crust, reheat the pizza in a hot, dry frying pan for a few minutes per side, or directly on the rack in a hot oven for 5-7 minutes.
Basic pizza Nutrition Facts
An estimated guide per Margherita pizza.
- Calories: 470 kcal
- Carbohydrates: 75 g
- Protein: 18 g
- Fat: 11 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my dough so sticky?
A wet, sticky dough is actually a good sign! It means the flour is well-hydrated, which will lead to a better-textured crust. Use a light dusting of flour on your hands and work surface to make it manageable, but resist the urge to add too much extra flour, as this can make the dough dry and tough.
Do I need a pizza stone?
A pizza stone is highly recommended for the best, crispiest crust. However, if you don’t have one, the next best thing is to place a heavy, flat baking tray upside down in the oven and let it get screaming hot for at least 30 minutes. You can then launch your pizza directly onto the hot metal.
Can I use different toppings?
Of course! This recipe is the perfect base for all your favorite toppings. Once you have your base of sauce and cheese, feel free to add pepperoni, mushrooms, peppers, onions, olives, or anything else you love on your pizza.
Try More Recipes:
Basic pizza Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy8
servings30
10
minutes470
A classic, foolproof recipe for making perfect homemade pizza from scratch, with a chewy, crispy crust, a simple tomato sauce, and your favorite toppings.
Ingredients
Dough (makes 8): 1kg mixed strong white and semolina flour, 2 sachets dried yeast, 1 tbsp sugar, 1 tbsp salt, 650ml lukewarm water.
Sauce (makes 4): 1 clove garlic, 1 bunch fresh basil, 1 x 400g tin plum tomatoes, olive oil.
Topping (per pizza): ~25g mozzarella cheese.
Directions
- Dough: Make a well in the flour. Dissolve the yeast and sugar in the water and pour into the well. Gradually incorporate the flour, then knead for 10 minutes until smooth and elastic. Let it rise in a warm place for 45 minutes until doubled.
- Sauce: While the dough rises, gently cook the sliced garlic in olive oil. Add the tomatoes, break them up, and simmer for 20 minutes until thick. Stir in fresh basil.
- Assemble: Preheat your oven and a pizza stone to 250°C/500°F. Divide the risen dough (freeze half for later). Roll out a ball of dough into a thin circle.
- Spread with tomato sauce, top with torn mozzarella and a few basil leaves.
- Bake: Carefully transfer the pizza to the hot stone and bake for 7-10 minutes, until the crust is golden and the cheese is bubbly.
- Repeat for the remaining pizzas.
Notes
- A very hot oven and a preheated pizza stone are the secrets to a crispy, restaurant-quality crust.
- The dough recipe makes a large batch. It freezes perfectly, so you’ll always be ready for pizza night!
- Don’t overload your pizza with too many toppings, which can make the base soggy.
- Using high-quality tinned plum tomatoes will make a big difference in your sauce.