Homemade pizza recipes
Our top 3 of 60 Homemade pizza recipes
Homemade Pepperoni Pizza
by pizzarecipesonlineViewed 291 times
- Pizza Base - Mix salt and yeast together in a jug with the water. Place flour in a bowl, make a well in the centre and add the water mixture along with the oil
- Use a wooden spoon to mix everything to create a wet dough. Put on floured surface and need for 5mins.
- Place in greased bowl and cover with tea towel. Leave at room temperature to rise for 30mins (should double in size).
- Round into pizza base and stab with fork several times.
- Pizza Topping - Spread tomato puree over the base. Add chopped tomatoes on top then add onion and garlic.
- Sprinkle over cheese and arrange Pepperoni. Season with salt and pepper and sprinkle on basil.
- Cooking - Place on oiled baking sheets.
- Add topping.
- Cook at 200° for 20mins.
- 1 Tablespoon of Dried Yeast
- 1 a pinch of salt
- 140ml Warm Water
- 180g Strong plain flour
- 1 Tablespoons of olive oil
- 1 Tablespoon of Dried Basil
- 10 pepperoni slices
- 1 Tin of Chopped Tomatoes
- 2 Tablespoons of Tomato Puree
- 1 chopped onion
- 2 cloves garlic- peeled and finely chopped
- 1 Grated Cheddar or Mozarella Cheese
by JoJo1802Viewed 1806 times
- Heat oven 230C (450F) Gas 8
- Brush pizza base with oil and spoon over the sauce. Sprinkle with cheese and pineapple and top with bacon.
- Bake for 12-15 minutes until base golden brown.
- If your having a pineapple theme or just love it like i do, check out my pineapple and carrot muffins!!
- 30cm (12 inch) ready prepared pizza base
- 15ml (1tbsp) olive oil
- 300g jar pizza sauce or tomato pasta sauce
- 175g (6oz) mozzarella cheese, grated
- 227g can dole tropical gold
- 50g (2oz) thin cut streaky bacon, chopped
Meat Feast Pizza
by SweetToothViewed 3513 times
- Preheat the oven to Gas mark 4.
- Thinly slice the mozzarella.
- Place onion and mince in a non-stick frying pan over a medium heat for 4-5 mins or until mince is browned.
- Add the garlic and tomatoes and bring to the boil. Reduce the heat and cook gently for 10-12 mins or until mince has cooked through. Season well and remove from the heat.
- Meanwhile grill the bacon and cut into small pieces.
- Spoon the meat mixture over the pizza base and scatter over the bacon and mozzarella.
- Place in oven and cook for 10-12 mins
- 1 onion. finely chopped
- 2 garlic cloves. crushed
- 6 rashers bacon
- 170g mozzarella
- 397g extra lean minced beef
- 400g Can of chopped tomatoes
- salt and freshly ground black pepper
- 150g pizza base
by Love bakingViewed 303 times
- Put the flour into the bowl of your stand mixer, or a large mixing bowl if making by hand. If using fresh yeast, rub it into the flour with your fingertips, as you would if you were making a crumble. Or, just tip the dried yeast in and stir. Add the salt, followed by the olive oil and water (just warm to touch - about 40 degrees C if you have a thermomoter - if too hot, it may kill the yeast). If using a stand mixer with a dough hook, 'knead' on speed 1 for 2 minutes (just so the flour doesn't go everywhere!), followed by speed 2 for 8 minutes. It will be quite a wet dough compared to a normal bread dough. Put a little olive oil on your hands to make it easier to remove from the dough hook if needed. If making by hand, knead for 10 to 15 minutes until smooth and elastic (again, it will be wet - don't be tempted to add lots of extra flour. Put a little olive oil on your hands to make it easier to handle if needed).
- Place in a lightly oiled bowl and cover loosely with lightly oiled cling film. Leave in a warm place for an hour to an hour and a half, until it has risen (by at least half, if not doubled), or simply place in the fridge overnight. Leaving it in the fridge to rise slowly not only makes things easy, but it also gives an even better flavour and texture.
- Put a couple of large flat baking trays or a baking stone into the oven and pre-heat to 250 degrees C (or as hot as your oven will go).
- Tip the dough onto a lightly floured surface and divide into 4 pieces. Shape into balls, then cover loosely with the cling film and leave for 10 minutes.
- Dust the surface with a little more flour, and, one by one, roll the balls out. Or stretch with your hands - put the heel of your hand in the centre and push it away from you, turn the ball a little, and repeat until you have a thin circle(ish!) - make them as thin / thick as you like, depending on what you prefer.
- Transfer to the hot tray / stone and bake in the oven (1 or 2 at a time) for 3 - 4 minutes until they have puffed up a little and have just started to colour.
- Cool on a wire rack.
- When completely cool, put them in a large freezer bag (separated by pieces of baking paper if putting more than one in each bag). Keep in the fridge for up to 5 days, or in the freezer for a month.
- When you are ready to eat them, pre-heat the oven to 250 degrees C at least 15 minutes in advance, again with a baking tray or stone inside. If frozen, put them in the oven for a few minutes (no need if just from the fridge) first. Spread with a little passata / tomato sauce, add mozzarella and your choice of toppings, and bake for about 8-10 minutes until the topping is bubbling and the edges are golden and crispy.
If you like a textured base, you can roll out / shape the pizza on a dusting of semolina or fine polenta. Great made with half spelt flour too. If you want to cook straight away - just par-bake first, add your toppings, then return to the oven as above. This makes 4 quite large individual pizzas. Sometimes I make mini ones - great for kids, or to keep on hand for a quick lunch.
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- 500 g Strong white bread flour
- 15 g / 1 sachet (7-8g) Fresh yeast / Fast action dried yeast
- 10 g Table salt
- 50 ml Olive oil
- 320 ml (g) Warm water
- A little Olive oil for the bowl and cling film
- 2 - 3 tbsp Plain white flour (bread flour or normal) for dusting