pizza recipe

Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake for 15 minutes, garnish with basil (or, let’s be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

How To Make The Best Homemade Pizza Recipe by Tasty

water

sugar

active dry yeast

all-purpose flour,

extra virgin olive oil,

kosher salt

semolina flour

oz canned whole tomatoes

salt

tomato sauce

mozzarella cheese, torn into small pieces

basil leaf

extra virgin olive oil

ricotta cheese

basil pesto

oregano

pepperoni

parmesan cheese

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“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.

In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.

Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.

Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.

Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.

Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.

Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.

Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.

Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.

Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

Nutrition  Calories: 1691 Fat: 65 grams  Carbs: 211 grams Fiber: 12 grams  Sugars: 60 grams  Protein: 65 grams

https://vid.tasty.co/output/101990/landscape_480/1531532303

<p>Crispy fried pizzas that are light, airy, and the perfect combination of crispy/chewy. It is the ABSOLUTE BEST way to make amazing, restaurant-level pizza at home!</p>

Life-Changing Crispy Fried Pizzas

pizza dough (we use DeLallo! it is THE best.)

oil for frying (vegetable or canola is best)

tomato sauce of choice

mozzarella cheese

basil

red pepper flakes

Parmesan cheese

Make the dough: 

Make the pizza dough according to package directions. Let the dough rise (for DeLallo pizza dough, the rise time is 45 minutes).

Shape the dough

Divide the pizza dough into 6 sections. Roll each into a ball and flatten into a pizza shape (mine were about 6-8 inches in diameter and about 1/2 inch thick around the outside).

Prep the oil: 

Heat a large cast iron skillet with oil (about 1 inch deep). Turn the heat to medium/low. Test the oil by dropping a speck of water in it &#8211; when it sizzles or bubbles, then the oil is ready.

Fry the pizza dough

Working one at a time, gently place the pizzas into the oil and fry for 30 seconds to 1 minute until light golden brown. Flip with tongs and repeat on the other side. Transfer to a paper towel lined pan to cool.

Finish in the oven: 

Preheat the oven to 450 degrees. Spread each pizza with sauce, cheese, and any other toppings you want. Bake for 5-10 minutes or until the cheese is melted. Top with fresh basil, pesto, or anything else you want and serve warm. And then enjoy those puffy, crispy, personal-pan-sized bites of pizza crust! YUMMMMM.

Can't wait to try this! Would you mind sharing your homemade version of your DIY pizza dough with no yeast? Thank you so much!

You had me at "crispy fried."  We love making pizza at my house, and have never tried this. I can't wait to make this!

BIG longtime fan of your blog and recipes, Lindsay, and love reading comments of your fans and fellow bloggers! As a "Native American" we know this recipe as Indian Fry Bread (without the Italian toppings) so do your research, peeps, and you're welcome.

Question, did you bake these on a pan or directly on the oven rack or...  thanks!

what a delightful read. thanks for this. must definitely give it a try

Fried Pizza!! Ah I first tried it in Naples, Italy- our taxi driver suggested we have some and I thought he was having a laugh but he insisted. It was sooo good! I love that you have a recipe here for it, gotta get the girls from that trip together and make this!

https://www.youtube.com/watch?v=0uxXk_41Rk4

Absolutely THE BEST way to make pizza at home! With a quick fry, you get a light, crispy, and perfectly chewy crust texture than is SO MUCH BETTER than baked. Crispy fried pizza for the win! Sponsored by DeLallo.

Full recipe: https://pinchofyum.com/life-changing-fried-pizzas

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My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make this homemade pizza recipe over and over again.

Best Homemade Margherita Pizza

(300 grams) unbleached all-purpose flour

active dry yeast (or SAF instant yeast)

teaspoon kosher salt

water (105 degrees F – 115 degrees F)

semolina or all-purpose flour,

garlic cloves,

black pepper

mozzarella

red pepper flakes (optional)

Prepare Pizza Dough: In a medium bowl, whisk together...

Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.

Scrape the dough onto a well-floured counter top and knead...

Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top.  After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.

Cover the bowl with a kitchen towel (or...

Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. If your kitchen is very cold, one great tip that I do all the time is to heat a large heatproof measuring cup of water in the microwave for 2-3 minutes. This creates a nice warm environment and I’ll immediately remove the cup and place the bowl with the dough in the microwave until it has risen. [If you are preparing in advance, see the note section for freezing instructions.]

Preheat Oven and Pizza Stone: Place the pizza stone on...

Preheat Oven and Pizza Stone: Place the pizza stone on the center (or top third) rack of your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 30-45 minutes). If your oven does not go up to 550 degrees, heat it to the absolute maximum temperature that it can go. If it can heat to higher than 550 degrees Fahrenheit, even better!

As the oven is preheating, assemble the ingredients. In...

As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.

Separate the dough into two equal-sized portions. It...

Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.

Assemble the Pizza: Sprinkle the pizza peel (alternatively, you...

Assemble the Pizza: Sprinkle the pizza peel (alternatively, you can use the back of a baking sheet – but it will be harder!) with a tablespoon of semolina. Gently stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina-dusted pizza peel or baking sheet.

Drizzle or brush the dough lightly with olive...

Drizzle or brush the dough lightly with olive oil (teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.

If you’re serving two pizzas at once, I...

If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.

https://mediavine-res.cloudinary.com/video/upload/wdjlpru20aqsnimoaaxw.mp4

My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make this homemade pizza recipe over and over again. 

My favorite homemade pizza recipe! The tempting flavors of spinach artichoke dip meet the deliciousness of pizza, in other words the ultimate comfort food!

Spinach Artichoke Pizza

oz pizza dough (, homemade

oz fresh spinach (, divided)

Tbsp butter

Tbsp all-purpose flour

milk

onion powder

Salt and black pepper

garlic (, minced)

Tbsp extra virgin olive oil (, divided)

oz provolone cheese ((1 cup. I used deli slices and chopped))

oz mozzarella cheese ((1/2 cup))

oz finely shredded parmesan cheese ((slightly packed 1/2 cup))

artichoke hearts

Red pepper flakes (,

Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge.

Brush with 1 Tbsp olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).

In a large saucepan, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.

In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well.

Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside

To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated.

Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes.

Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.

Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.

The best homemade pizza dough recipe. It&#x27;s delicious, easy and makes the perfect pizza crust. It can easily be made with a Kitchenaid mixer or made by hand.

Best Pizza Dough Recipe

beer

yeast (2 1/4 teaspoons)

white sugar

olive oil,

bread flour or all-purpose flour

Combine beer, water and yeast in a large...

Combine beer, water and yeast in a large mixing bowl and stir until dissolved. Add the sugar, salt and olive oil, then mix well to combine.

IF YOU'RE USING A STAND MIXER WITH DOUGH...

IF YOU'RE USING A STAND MIXER WITH DOUGH HOOK: Add 1 cup of flour to the bowl of the ingredients and use your mixer on low to slowly incorporate everything. Keep adding flour, 1/2 cup at a time, until the dough is formed. Let the dough hook work the dough for about 6-8 minutes until it's smooth and elastic. Continue to step #4.

IF YOU'RE MIXING BY HAND: Add 1 cup...

IF YOU'RE MIXING BY HAND: Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon. Finish mixing in the flour with your hands, then turn the dough out onto a floured surface. Knead for 6 to 8 minutes, until dough is smooth and firm.

Place the ball of dough in a clean,...

Place the ball of dough in a clean, lightly-oiled bowl, and drizzle with olive oil. Cover with a damp towel and let rise in a warm spot for 45 minutes.

To bake: Roll out your dough to 1/4″...

To bake: Roll out your dough to 1/4″ thick and place on a pizza stone or a lightly greased round pizza pan.

Parbake at 425 for 4-5 minutes.

Cover with desired toppings, then bake 8-12 additional...

Cover with desired toppings, then bake 8-12 additional minutes until crust is lightly browned and toppings are melted.

https://mediavine-res.cloudinary.com/video/upload/njxcccpdwez6wkvl2ktp.mp4

This is the best Kitchenaid pizza dough recipe, but it can also easily be made by hand! Make this pizza dough in a stand mixer or with your hands and a wooden spoon. Either way, the mixing takes just a few minutes and you'll be on your way to the best homemade pizza crust ever!

Kitchenaid Pizza Dough Recipe

This classic Neapolitan pizza dough relies on only five key ingredients: flour, yeast, salt, water, and time. After a long fermentation (at least 2 days), the dough is supple and elastic, and when topped and baked, it makes for a crust that's a little crispy on the bottom, cloud-like at the edges, and just chewy enough on the inside.

Neapolitan Pizza Dough

bread flour ((3 dipped and leveled cups))

fine sea salt ((2 teaspoons))

instant dry yeast ((scant 1/4 teaspoon))

cool water ((scant 1¼ cups))

In a large bowl with an airtight lid, mix together the flour, salt, and yeast with a wooden spoon or dough whisk. Pour in the water and mix with the spoon or dough whisk until most of the dry flour in the bottom of the bowl has been absorbed by the dough, then use your hands to turn and knead the dough just until all the flour is incorporated. (I like to push my fingers in and out of the dough like a cat kneading with its paws. That way, I know the last bits of dry flour are fully incorporated, not just stuck to the surface.)

Cover the bowl with its lid and let the dough rise at room temperature for 18 to 24 hours (20 hours is my sweet spot) or until it has doubled in volume.

Scrape the dough onto a floured surface (it will be goopy with bubbles throughout). Divide it into two or three equal-size pieces—two if you like to make 12 to 14-inch pizzas, three if you like to make 10 to 12-inch pizzas. Form the dough pieces into balls, dusting your hands with flour if needed, and place each one in a separate airtight quart-size container. Cover and refrigerate for 24 to 48 hours.

Take the dough out of the refrigerator at least 1 hour (preferably 2 hours) before you plan to stretch it for pizza.

Try Tiffani Thiessen's spicy sausage, kale, and goat cheese pizza recipe for a quick and easy dinner. Kids and adults will love this protein-packed dish.

Spicy Sausage, Kale, and Goat Cheese Pizza

pizza dough

large leaves Tuscan kale, ribs removed, leaves

garlic,

chicken broth

Kosher salt

tomato,

basil leaves

tbsp. crumbled goat cheese

An enigmatic cheese, Taleggio makes its presence known with a pungent, meaty aroma but it actually has a pleasantly mild, buttery and elegant flavour. Begin this recipe 1 day ahead.

Taleggio pizza with onion, potato and rosemary recipe

red onions, thinly sliced

tsp caster sugar

tbs finely chopped rosemary

Mauri Taleggio cheese (substitute regular Taleggio), thinly sliced

yeast

(750 grams) tipo ‘00’ flour

tbs extra virgin olive oil

How to make Japanese style pizza from scratch!

Japanese Teriyaki Chicken Mayo Pizza (てりやきピザ)

Strong flour

Weak flour

Salt

Dry yeast

milliliters Luke warm water

Chicken thigh

tbsp Soy sauce

tbsp Sake

Sugar

tsp Mirin

tsp Ginger paste

Garlic paste

White onion

tbsp Mayonnaise

Cheese

Sweet corn (Optional)

Nori seaweed (Optional)

In a big bowl, sift in 90g of strong flour and 20 grams of weak flour. Add a pinch of salt and mix.

Pour 60ml of lukewarm water into a container and add 1.5g of dry yeast, mix until the yeast is dissolved. (Don't use water hotter than 138°f or 60°c, it will kill the yeast)

Allow the yeast to rest for 5 minutes, it should be a bit frothy. (If it's not, you might need to buy new yeast.)

In the bowl of flour, make a well and pour the yeast water in little by little, mixing in between each pour. The dough should be a bit sticky. If the mixture is too wet you can add more flour, if it's too dry add a little bit more water.

Knead the dough on a lightly floured surface until smooth. (Try not to put too much flour on the surface, otherwise the dough might become dry and crumbly)

Put the smooth dough into a lightly greased bowl cover the bowl with cling film or a damp tea towel. Rest at room temperature for about 3 hours to rise. (Needs extra time in winter)

After three hours, your dough will have risen (hopefully!). Punch out the air and rest for another 30 minutes in a bowl.

During this 30 minutes we can prepare the topping.

Making the dough from scratch

Cut 100g of chicken thigh into small bite-size pieces.

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