Homemade pizza

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Recipe for homemade pizza

An easy homemade pizza.

Although it has its roots in the Mediterranean (there is some debate on whether it actually originates from Italy, Greece, or Turkey), pizza is still one of the clear favorites among Danes when it comes to dinner. Whether it is ordered from outside or made on store-bought or homemade dough, pizza is just a quick and easy solution that can often cater to all family members’ preferences – and that is precisely one of the brilliant things about pizza.

Therefore, it is easy to understand why pizza has become an almost universally beloved classic across borders. With relatively few adjustments, a pizza can be adapted to the individual national cuisines, so everyone can join in.

I baked our pizzas on baking steel, but you can also use a pizza stone – or simply make do with an ordinary baking sheet. In that case, the method remains the same. Prepare to crank up the oven – and let’s get started!

Servings: 6 pizzas

Homemade pizza

Author: Anette Søstrøm Asmussen

Keyword: Cozy, Dinner, easy, Family Food, Italy, oven food, Pizza

Prep Time: 3 hours hours 40 minutes minutes

Cook Time: 4 minutes minutes

Metric - US Customary

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Ingredients

Pizza Dough

• 0.25 package Yeast
• 400 gram Water body temperature - 37 degrees Celsius (99 degrees Fahrenheit)
• 12.5 gram Sugar
• 18 gram Salt
• 90 gram Oil
• Wheat Flour 600-700 grams

Instructions

• 1. Find a large bowl.
  2. Put all the ingredients in it and stir together. You can also choose to mix it in a stand mixer for convenience.
  3. Cover the bowl with a cloth.
  4. Let the dough rise for 3 hours.
  5. Divide the risen dough into 6 pieces.
  6. Shape the 6 pieces of dough into balls.
  7. Let the balls rise for 30 minutes.
  8. Immediately place your baking steel in the oven and turn the oven to maximum heat. When we make pizza, high temperatures are crucial.
  9. The baking steel needs to be heated in the oven for about half an hour, and in the meantime, you can move on to the next step.
  10. Now it's time to shape the pizzas! The easiest method is to use a rolling pin to shape the pizza dough, so here it is.
  11. Take one of the 6 dough balls and place it on a sheet of parchment paper.
  12. Press the dough ball flat.
  13. Take your rolling pin - I used one without handles.
  14. Place the rolling pin in the middle of the dough.
  15. Place both hands flat and side by side on top of the middle of the rolling pin.
  16. Roll forward, away from your body.
  17. Place the rolling pin back in the middle of the dough.
  18. Roll back, towards your body.
  19. Turn the dough and repeat: Roll forward first, then back.
  20. Continue this until you have a relatively round and flat pizza dough. The pizza won't be perfectly round with this method, but as mentioned, it's the easiest way. Let's just say the pizza gets a lovely rustic look, which is also quite trendy, I've heard 🙂
  21. Repeat the process with the remaining dough balls - use a sheet of parchment paper for each pizza.
  22. Spread tomato sauce on each pizza. I just used passata from a jar.
  23. Add your favorite toppings to the pizzas. My personal favorite is green pesto in sporadic "dollops" (for example, this one), chunks of buffalo mozzarella followed by slices of Serrano ham (usually 2-3 slices), freshly grated Parmesan, and finally grated mozzarella. I know the Italians add their Parma ham after the pizza has been baked, but I prefer to have my ham on the pizza before baking so it gets a bit crispy.
  24. Transfer the parchment paper with the pizza onto the piping hot baking steel in your oven. I used a pizza spatula, but it is also possible to "flip" the pizza in together with the parchment paper.
  25. Keep the oven running at full blast.
  26. Bake the pizza for 4 minutes.
  27. Take the finished pizza out of the oven. I lifted the pizza off the baking steel using my pizza spatula so I could grab the parchment paper with my fingers and quickly pull the pizza out of the oven.
  28. Bake the remaining pizzas.
  29. Serve!
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Notes

If all 6 pizzas are not to be eaten at once, you can skip adding toppings to the respective pizzas. You can simply spread tomato sauce/passata on the pizza dough, bake it for 2 minutes, and let it cool. Then you pack the pizza in parchment paper with an elastic band around it and put it in the freezer. This is what we always do, so that on busy days we only need to add our toppings. This way, we eat well every day, even on very busy weekdays 🙂

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