Homemade Pizza with Soft Dough and Tomato Sauce
Homemade pizza beats the store-bought kind by a mile, and it costs a fraction of the price. Soft dough you knead yourself, tomato sauce seasoned your way, and toppings to match your mood. And the moment it comes out of the oven with the cheese stretching, everyone knows it was worth the wait.
All you need is well-risen dough and a hot oven. Don’t pile on too many toppings or the dough will turn soggy, and give the oven the time it needs for the edges to turn golden.
Homemade Pizza with Soft Dough and Tomato Sauce
المقادير
Method
- Mix the flour, yeast, sugar and salt, add the oil and water, and knead until you have a soft dough. Let it rise until doubled in size (about an hour).
- Make the sauce by cooking the tomatoes with garlic, oregano and salt until it thickens slightly.
- Roll out the dough on an oiled baking tray to your preferred thickness.
- Spread the sauce over the dough, then the cheese, then the toppings.
- Bake the pizza in a well-preheated oven at 220°C for 12 to 15 minutes, until the cheese melts and the edges turn golden.
- Take it out, sprinkle with a little oregano and a drizzle of olive oil, and serve hot.
ملاحظات
Go easy on the sauce and toppings so the dough doesn't get soggy.
You can make the dough ahead and keep it in the fridge for a full day.
Secrets to a good dough and a golden base
The first secret to this homemade pizza is giving the dough time. Let it rise in a warm spot until it has truly doubled, because a rushed dough comes out dense and heavy. I add the water gradually and knead until the dough feels soft and slightly sticky on my fingers, since that is what keeps it light after baking. A really hot oven makes all the difference: preheat it well ahead at 220°C and, if you can, set the tray on the lower rack for the first few minutes so the base browns before the cheese melts. Go easy on the sauce too, or the centre stays soggy.
Variations and toppings to suit your taste
The lovely thing about homemade pizza is that it takes whatever you have on hand. No mozzarella? Reach for edam, gouda or a blend of the two; they all melt nicely. Sometimes I slip a thin layer of cheese under the sauce to shield the dough from moisture. For a Moroccan touch I scatter a little cumin or some black olives, and swap the meat for chicken marinated in lemon and garlic. If you want it vegetarian, mushrooms, colourful peppers and onions are plenty. Even the oregano can give way to wild thyme if that is what you have.
How to serve it at the table
Pizza is meant to be eaten hot, so pull it from the oven and slice it straight away, before the cheese sets. A drizzle of extra-virgin olive oil and a pinch of oregano are enough to perfume it and make the slices glisten. I usually serve it with a simple green salad of lettuce and tomatoes with a squeeze of lemon, whose sharpness balances the richness of the cheese. On family evenings I set it in the middle of the table and everyone takes a slice by hand, with a small dish of olives and pickles alongside. A cold drink or a glass of fresh lemonade rounds off the meal.
Storing, reheating and making ahead
If slices are left over, keep them in an airtight container in the fridge for up to three days. To reheat, skip the microwave, which turns the dough rubbery: set the slice in a non-stick pan over low heat for a few minutes so the base crisps up again, or warm it in a hot oven. The dough itself can be made ahead: after the first rise, divide it into balls and leave them in the fridge for a full day, which only improves the flavour. You can also freeze the dough balls or the baked pizza, then thaw in the fridge before using.
Frequently asked questions
How do I get a crisp base?
Roll the dough out thin, use a very hot oven, and go light on the sauce and any wet toppings.
Can I make the dough without instant yeast?
Yes, use fresh yeast or active dry yeast, activating it first in a little warm water with sugar.
What can I use instead of mozzarella?
Any cheese that melts well, such as edam or gouda, or a blend of the two.
Why does my dough come out soggy in the middle?
Usually it is too much sauce or watery toppings, or an oven that was not hot enough. Lighten the sauce, preheat the oven well, and start baking on the lower rack.
Can I bake it on a stone or in a pan instead of a tray?
Yes. A pizza stone gives a base closer to Italian pizza, and a hot cast-iron pan delivers a tasty browned base if you do not have a stone.
How many pizzas does this amount of dough make?
Three cups of flour usually make one large pizza or two medium ones, depending on how thinly you roll out the dough.
Photo: Wikimedia Commons — CC BY-SA
