Homemade pizza

Dough

Delicious and fluffy! Makes 4 large or 6 small pizzas.

Make this at least 1 day beforehand.

Tools

  • Large bowl (preferably non-stick)
  • Oven with a manual light
  • 4 wide containers with lids, minimum 500 mL volume
    (preferably round and freezer-proof. I use Hertog icecream tubs)
  • Enough space in your fridge for all the containers
  • Scale for measuring

Ingredients

  • 600 grams wheat flour + extra for your work surface (1 kg to be safe)
  • 400 millilitres lukewarm tap water (make sure to measure!)
  • 7 grams dry instant yeast (or preferably 21 g fresh yeast)
  • 4 teaspoons olive oil + extra
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt

Steps

  1. Clean the work surface you are kneading the dough on with dishsoap.
  2. While your work surface dries, pour the 400 mL water into the bowl.
  3. Add the sugar and then mix in the yeast with your hand until it is fully dissolved. (FYI you don't need to "bloom" yeast sold in Dutch supermarkets)
  4. Now add the 600 g flour, salt and oil in that order.
  5. To prepare for step 7, lightly dust your work surface with flour and keep the extra flour closeby.
  6. Mix everything with your hands until a shaggy dough ball forms and your bowl is clean.
  7. Transfer the dough ball onto your work surface and start kneading it. If after 3 minutes it still so sticky that it leaves chunks of dough on your hands, then add more flour. Dust your work surface again.
  8. Knead the dough for at least 10 minutes. Use some power, but avoid tearing the dough or breaking the gluten bonds. A 'strech & fold' approach is what I usually go for.
  9. If needed, lightly oil your bowl. Then put the dough ball in.
  10. Put the bowl in your oven and turn on the light. This makes it slightly warmer than room temperature. Leave it to rise for 90 minutes. It should at least double in size, if not more.
  11. Lightly oil the 4 containers, no more than 2 teaspoons each.
  12. Take the big dough ball out of the oven and lightly flour your work surface if needed.
  13. Split it into 4 equal pieces using your scale to measure.
  14. Form each piece into a nice smooth ball by rolling it around on your work surface, using your hand as a cup.
  15. Put each ball in its own container and let them slow-rise in the fridge overnight.
  16. Done! You can safely keep the dough balls in the fridge for up to 6 days. The longer you keep them there, the tastier and fluffier it gets!

Freezing: This dough can be kept for up to 9 months in the freezer. Defrost by leaving it out to thaw for at least 4 hours.

Sauce

Super quick to make and tasty! Enough for 8 large pizzas.

Tools

  • Immersion blender + cup

Ingredients

  • 1 can peeled tomatoes (400 g)
  • 2 tablespoons olive oil
  • 2 tablespoons dried oregano or dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground peper
  • 1 teaspoon red chili flakes

Steps

  1. Pour all the ingredients into the cup.
  2. Blend with short pulses until it is fully mixed.
  3. Done! Spread it thinly onto a pizza so you can still see the dough.

Freezing: Pour the leftover sauce in a plastic bag. Defrost by leaving the bag in lukewarm water or simply thaw naturally.

Baking

🏗️ Coming soon...