Prep Time1 hour 20 minutes
Cook Time15-20 minutes
Pizzas
DifficultyEasy
Ingredients
- 150g all-purpose flour
- 97.5ml lukewarm water
- 3g active dry yeast
- 7.5ml olive oil
- 3g salt
- 2.5g sugar
- 60ml tomato sauce
- 60g shredded mozzarella cheese
- 7.5ml olive oil
- 15g grated parmesan cheese (optional)
- 4-5 fresh basil leaves (optional)
Instructions
- 1In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy
- 2Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a rough dough forms
- 3Turn onto a lightly floured surface and knead 5–7 minutes, until smooth and elastic.
- 4Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size
- 5Preheat your oven to 230°C (450°F) and place a baking sheet in the oven to heat up (use a pizza stone if you have one for better results)
- 6Turn out the dough onto a lightly floured surface
- 7Gently stretch the dough into a 12-inch circle, working from the center outward
- 8Transfer the shaped dough to a piece of parchment paper or a pizza peel
- 9Brush the outer crust lightly with olive oil.
- 10Spread tomato sauce evenly over the dough, leaving a 1/2-inch border around the edges
- 11Sprinkle half the mozzarella cheese evenly over the sauce
- 12Add parmesan cheese (if using)
- 13Top with the remaining mozzarella cheese
- 14Carefully transfer the pizza (with parchment paper if using) to the hot baking sheet or stone in the oven
- 15Bake for 15-20 minutes, or until the cheese is bubbly and golden brown, rotating the pizza halfway through for even browning
- 16Remove from oven and let cool for 2-3 minutes
- 17Add fresh basil leaves if using, then slice and serve immediately
Chef's Tips
This dough is perfect for kitchen ovens - it's forgiving and doesn't require high temperatures
Use lukewarm water to activate the yeast - too hot will kill it, too cold will slow it down
Let your oven preheat for at least 15 minutes to ensure even cooking
Don't overload the pizza with toppings - start simple for your first attempt
Use a pizza stone if you have one for the best crust results
Let the pizza cool slightly before cutting to prevent toppings from sliding off
The dough can be made ahead and refrigerated for up to 24 hours - just let it come to room temperature before using
Experiment with different cheeses like provolone or fontina for variety
Add your favorite toppings like pepperoni, mushrooms, or bell peppers once you're comfortable with the basics
Nutrition Information
Per pizza
Calories625 cal
Protein22g
Carbohydrates72g
Fat23g
* Values are a rough guide and may differ depending on ingredients used