Method On Preparation Of Pizza | Pizza Dough | Pizza Sauce | Preparation Time | Ingredients Needed To Make Pizza



Making your homemade pizza is like an art that you have to do over and over again to master it, even after the mastery you may still need some tweaking here and there just to meet your needs.

There are various types of pizza crusts, but my favorite is the thick and chewy crust, but this pizza dough recipe that I’m sharing today can work even for the thin crispy crust depends only on how flat or how thick your crust.

All you need for an exceptional pizza are quality dough, tomatoes, condiments and cheeses combined with the right tools and a good dose of practice: the more you make pizza, the more you learn the tips and techniques that suit your tastes.

A good pizza starts with a good dough. When I think of pizza dough, I think of the mixture of my recipe for bread that uses an elastic dough and not too wet. When you prepare pizza, the driest your dough, the lighter and crispy your pizza will be.

Preparation time – 9 hours 11 minutes

Time to cook – 9 hours 11 minutes


Pizza Dough

3 Cups of bread flour

2 Table Spoon of Lievito

1 Tablespoon of sugar

1-1 / 4 cups of water

3 tablespoons of olive oil

1/4 of salt or to taste

Pizza Sauce

6 oz of 3/4 cup tomato paste

1-1 / 2 tablespoons of Italian seasoning

1/2 tablespoon powder

2 cloves of minced garlic

1/2 tablespoon of black pepper

3 tablespoons of olive oil

3/4 to 1 cup of water

1/2 tsp honey or cane sugar

1/4 of salt or to taste


For The Pizza Sauce :– Mix together the tomato paste, the Italian dressing, the chives, the minced garlic, the black pepper, the olive oil, the water, the honey or the cane sugar and the salt to taste and set aside.

Combine the yeast, sugar and hot water in a large bowl and allow it to rest for about 5-10 minutes until the yeast melts and some foam, then add the olive oil and salt.

Add the flour and mix until all the ingredients are well combined, then transfer it to a work surface and knead until a smooth and elastic dough is obtained.

Form the dough into a ball and place it in a bowl that has been coated with olive oil.

Turn it around so that it can be evenly coated with oil.

Then cover it with a plastic wrap or wet kitchen towel and let it stand up for 1 hour or until doubled.

Pound the dough to remove the trapped air, then transfer it to a lightly floured work surface and divide the dough into the choice of size (I made one large and one small).

Use the hand to push the dough from the center, then forward keeping a circular shape. If you find it hard to do, you can simply use a rolling pin.

Dust the pan with a little cornmeal

Put the flat dough on the pan

Continue to push the dough until it reaches the size of the pan, making sure to create a lip around the edge for the crust. Now let it rest for about 5 minutes before adding seasonings.

Brush the dough with a little ‘olive oil, focusing more edges to encourage the golden crust.

Spread the sauce on the pizza, add the cheese (I used a combination of mozzarella and provolone) and your favorite fillings

Then bake at 450 and bake for 10-12 minutes rotating halfway between.

While the pizza is best enjoyed when it is still hot, it is still advisable to let the pizza cool down for a few minutes to avoid burns. To enjoy!

NOTES: If the dough is too much for you for a single use, feel free to keep it in the freezer and defrost it when you’re ready to use it.

I always use Mozzarella with low humidity to prevent water / moisture on my pizza, but if you choose to use fresh mozzarella, try to drain the excess milk / water as much as possible.

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