This homemade pizza recipe is about to become your most used recipe. Whether you’re making it by hand or using your breadmaker, it never fails to impress!
I first shared my homemade pizza recipe about five years ago and I’ll be honest, it hasn’t changed since then because there’s no point messing with something that works every time, right? 😂
It’s still a family meal that we have regularly and it’s still a great way to use up leftovers and get the kids involved in cooking tea no matter how old they get. The idea of making pizza just seems to appeal to them so even if it wasn’t one of our favourite meals, I’d still make it because of the fun we have together making it.
The beauty of this homemade pizza recipe is that it’s ridiculously simple! Both of my kids know the recipe off by heart and have done since about the third time we made it together and they much prefer making it by hand rather using the breadmaker so if I’m making it with them then we’ll do it the old fashioned way but if I’m doing the pizza prep on my own then I’d go breadmaker every time.
Homemade Pizza Recipe
Homemade pizza is not only easy to make and super tasty, but it's also a great family meal on a budget that gives you the chance to use up leftovers and get the kids involved in cooking if you want to.
You're going to come back to this homemade pizza recipe time and time again once you've tried it once!
Ingredients
- 500g strong white bread flour
- 7g fast-acting yeast
- 1tsp salt
- 1tsp sugar
- 1tbsp olive oil
- 300ml warm water
- 1 100ml jar passata
- 2 cloves garlic {optional}
- 1 tbsp mixed herbs {optional}
- Whatever you want to use to top your pizza - ideas below.
- 1 ball mozzarella or any grated cheese, you can buy a four-cheese mix ready grated in Tesco which is perfect for this.
- Olive oil to drizzle
Instructions
Preheat your oven to 220 c
For the base:
(If you have a breadmaker - then you get to ignore steps 1-4 and just pop your flour, yeast, sugar, salt, olive oil and warm water into the drum and set it to the dough setting)
- Mix the dry ingredients together in a bowl and make a well in the middle of it.
- Add in the warm water and give it a good stir until it starts to hold together.
- Turn out onto a floured surface and knead for about five minutes.
- You can absolutely leave the dough to one side at this point to rise but it's not essential if you're making thin and crispy bases. I tend to pop it to one side for half an hour where I have the time to.
- Split your dough into two and, on a floured surface, roll out to the thickness you want each pizza to be. I go as thin as possible so I tend to roll mine out on baking paper so I can transfer it to my pizza baking tray easier.
For the Tomato Sauce base
I tend to use some of my homemade tomato sauce as I usually have some of that batch cooked and ready to go but if not, I'll add some herbs and a couple of crushed garlic cloves to a jar of passata and leave that for the same time as I leave the pizza dough to rise. You can just use passata on its own or you can just go with tomato puree. My teen likes to mix tomato puree with ketchup and uses that but it's way too sweet for me. Basically, anything goes!
For the toppings:
If we just want plain and simple then we'll just slice up the mozzarella super thinly and top the pizza with that and a drizzle of olive oil. It's rare that we go simple though. 😂
We often use whatever we have in that needs using up on our pizzas and add whatever we have in to compliment that so these are our fvourite and most used combos...
Leftover gammon goes lovely with pineapple or sweetcorn
Leftover chicken is amazing with pretty much anything - peppers, onion, sweetcorn, chilli, mushrooms... I could go on all day here.
A plain cheesy pizza is amazing with some pesto and rocket if you fancy something a bit posher.
Green peppers, mushrooms, sweetcorn and red onion is amazing and one of my all-time favourite flavour combinations.
Once you've added your toppings, then pop in the oven and bake for 8-10 minutes.
Notes
I always make sure my pizza base is on a lightly floured baking tray before I add the toppings. If you don't, then I guarantee you're going to struggle to transfer it!
Look at this fully loaded one that we had tonight – rocket, prosciutto and pesto with mozzarella and mushrooms!
Don’t miss out on future posts like this – receive updates directly to your inbox by email by adding your email address here and hitting subscribe. You can also follow me on Twitter or BlogLovin and I’d love to see you over on my Facebook page and on Instagram. If you’re interested, you can find out more about me here and while I’ve got your attention, if you’re wondering why some of my posts lately are a little bit less frugal then have a read of this post. 😉
Do your future self a favour – Pin this homemade pizza recipe for later:
