A good homemade pizza does not need special equipment: a domestic oven, a good dough and simple ingredients are enough. In this homemade pizza recipe we show you how to make two complete pizzas — dough, tomato sauce, toppings and baking — with tips to make them tasty and crisp.
A general home recipe designed for domestic ovens. It is not the recipe or method used in the Pizzaria Favorita kitchen.
Ingredients for two homemade pizzas
Dough
- 500 g type 65 wheat flour or strong white bread flour
- 300 ml water at room temperature
- 7 g fast-action dried yeast (1 sachet)
- 10 g salt
- 15 ml olive oil (1 tablespoon)
Tomato sauce
- 200 g crushed tomatoes
- 1 tablespoon olive oil
- 1 garlic clove, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Topping
- 200 to 250 g mozzarella
- 1 to 2 tomatoes (optional)
- Fresh basil leaves
- A drizzle of olive oil
How to make homemade pizza step by step
- Make the dough. Mix the flour, yeast and water, add the salt and olive oil and knead for about 10 to 15 minutes, until smooth and elastic. The details are in our guide how to make pizza dough.
- Leave it to rise for about 1 to 2 hours in a covered bowl, until it has visibly grown in size.
- Make the tomato sauce. Warm the olive oil with the garlic over a low heat for a few seconds, without letting it burn. Add the crushed tomatoes, oregano, salt and pepper and simmer for about 10 minutes, until slightly thickened. Leave to cool.
- Preheat the oven to the highest temperature it allows (usually 220 to 250 °C) for about 30 minutes, with the stone or tray inside if you are using one.
- Divide and stretch the dough. Cut it into two pieces, leave them covered for 10 to 15 minutes and stretch each one by hand, from the centre outwards, leaving the edge slightly thicker.
- Add the toppings. Spread a thin layer of sauce, stopping short of the edge, then add the mozzarella and, if you like, thin slices of tomato.
- Bake for about 10 to 15 minutes, one pizza at a time, until the edge is golden and the cheese has melted. Timing varies from oven to oven, so keep an eye on the last few minutes.
- Finish and serve. Add basil leaves and a drizzle of olive oil, slice and serve.
Five tips for a crisp pizza
- Go easy on the sauce. A thin layer is enough; too much sauce makes the base soggy.
- Well-drained mozzarella. If you use fresh mozzarella, drain it and pat it dry with kitchen paper first.
- A fully hot oven. Only put the pizza in once the oven has heated up completely.
- A preheated base. A stone or tray heated with the oven helps the base turn crisp.
- Moderate toppings. Heavily loaded pizzas cook unevenly and release moisture.
Ingredients and combinations
Tomato, mozzarella and basil is a classic starting point. From there, you can try other simple combinations:
- Ham and mushrooms
- Tuna and onion
- Peppers, onion and olives
- Cured ham and rocket, added after baking
Watery vegetables work best thinly sliced. Delicate leaves such as rocket and basil should go on at the end.
What is the best flour for homemade pizza?
This recipe uses type 65 wheat flour, which is easy to find in Portugal; in the UK, strong white bread flour or pizza flour works well. Each flour absorbs water slightly differently: if the dough is too sticky or too dry, adjust in small amounts and note the result for next time.
Food safety
- Do not taste raw dough. Raw flour is not a ready-to-eat food; the dough should only be eaten once baked.
- Wash your hands and work surface before and after handling the dough.
- Take care with the hot oven and stone or tray: use oven gloves and a peel or board to put the pizza in and take it out.
- Leftovers: cover them and put them in the fridge as soon as they have cooled, and do not leave them at room temperature for more than 2 hours.
Frequently asked questions
Can I make good pizza in a domestic oven?
Yes. This recipe is designed for a domestic oven. What matters is heating it well, using a preheated base if you have one and keeping an eye on the last few minutes.
Can I make the dough in advance?
Yes. You can keep it in the fridge overnight in a sealed container and take it out 1 to 2 hours before using it. Our guide how to make pizza dough also explains how to freeze it.
How long does it take?
Allow about 2 to 3 hours in total, most of it waiting: 1 to 2 hours of rising, around 30 minutes of work, the rest for the divided dough and 10 to 15 minutes of baking per pizza. The oven preheats while the dough rests.
Homemade pizza or pizza at the pizzeria?
Making pizza at home is fun, but some days you just want to choose and enjoy. If you are in Lagos, take a look at the Pizzaria Favorita menu or order to collect from Rua Vasco da Gama, 12 A.
Photo: “Mmm… pizza!” by jeffreyw, CC BY 2.0, cropped. Illustrative image: not a photo of Pizzaria Favorita.