Homemade pizza
A simple yeasted dough, quick tomato sauce and mozzarella, baked hot for a crisp base. Makes two large pizzas.
- Prep
- 30 mins
- Cook
- 20 mins
- Total
- 50 mins
- Serves
- 4
- Difficulty
- Medium
- Cost
- Budget
Recipe: Homemade pizza
Homemade pizza
Ingredients
For the dough (plus 1 hour rising)
- 400g strong white bread flour, plus extra for dusting
- 7g fast-action dried yeast, 1 sachet
- 1 tsp salt
- 1 tsp sugar
- 250ml warm water
- 2 tbsp olive oil
For the sauce
- 200g passata
- 1 clove garlic, crushed
- 1 tsp dried oregano
- 1 tbsp olive oil
For the topping
- 2 mozzarella balls, drained and torn; choose one made with vegetarian rennet
- fresh basil leaves, to serve
- toppings of your choice, vegetarian, e.g. mushrooms, peppers, olives, red onion
Kitchen kit
- Two large baking trays or a pizza stone Search Amazon for pizza stone
- Large mixing bowl Search Amazon for large mixing bowl
- Rolling pin Search Amazon for rolling pin
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Make the dough
Mix the flour, yeast, salt and sugar in a large bowl. Add the warm water and oil and bring together into a soft dough. Knead on a lightly floured surface for 10 minutes until smooth and elastic.
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Step 2: Rise
Put the dough in an oiled bowl, cover and leave somewhere warm for about 1 hour, until doubled in size.
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Step 3: Make the sauce
Stir the passata, garlic, oregano and oil together with a pinch of salt. No need to cook it.
-
Step 4: Shape
Heat the oven to its highest setting, 240°C / 220°C fan / gas 9 or as hot as it goes, with the trays or stone inside. Knock back the dough, halve, and roll or stretch each piece into a 30cm round. Lay on floured baking paper.
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Step 5: Top and bake
Spread each base thinly with sauce, scatter with mozzarella and toppings. Slide onto the hot tray (on its paper) and bake for 10–12 minutes until the base is crisp and golden and the cheese is bubbling. Scatter with basil and serve.
Tips
- Go easy on the sauce and toppings, or the base will be soggy.
- Pre-heating the tray makes the base crisper.
Storing & reheating
Refrigerate leftover pizza within 2 hours and eat within 2 days. Reheat in a hot oven or frying pan until piping hot.
Freezing
Freeze the risen, portioned dough balls in oiled bags for up to 1 month; defrost in the fridge overnight.
Variations
- Wholemeal: swap 100g of the flour for strong wholemeal flour and add a splash more water.
- Not vegetarian: add ham, pepperoni or salami before baking.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/homemade-pizza/ · Checked 17 October 2026
Questions people ask
Can I make the dough ahead?
Yes: after kneading, refrigerate in a covered oiled bowl for up to 24 hours for a slow rise and more flavour. Bring to room temperature before shaping.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
