Homemade Pizza Dough is very easy to make. My friends and relatives say that it’s the best crust they’ve ever had. A few minor details make all the difference. I use bread flour instead of all purpose flour, honey instead of sugar and my other secret is to wet the dough with olive oil before rising, which makes a lovely, elastic dough.
I have a few pizza recipes to share with you, as well as a couple of calzone recipes I made recently using the same dough, so before giving the recipes here is the dough I use. I’ve been making pizzas for many years but this is my best pizza dough.
Homemade Basic Pizza Dough
Makes: 2 pizzas for 30 cm pizza baking tin.
- 800 grams bread flour
- 2 packages (16 grams) instant dry yeast or 50 grams fresh yeast
- 1 tablespoon sugar or honey
- 1/4 cup olive oil
- 1 tsp salt
- About 1 1/4 cup lukewarm water
- 2 tbsp olive oil
- In a bowl add the yeast with 2 tablespoons flour, sugar or honey and with half a cup of lukewarm water and mix. Let it stand for 5 minutes until it bubbles.
- Attach the dough paddle to the mixer and add the flour, olive oil and salt and mix.
- Add the yeast mixture, mix and then add the water gradually and mix again until the dough is ready and does not stick on the mixer bowl or your hands. If it is sticky, add more flour.
- Add the remaining olive oil on top of the dough and lift so that it wets the entire dough.
- Cover with cling film and a towel on top and leave it in a warm place until it doubles in size, about 1 hour.
- When ready, punch the dough to deflate and knead again for a couple of minutes.
- Divide the dough into two equal parts and roll out each piece.
- Transfer to an oiled pizza tin.
- Now the pizza dough is ready to receive its toppings.
Note: Do no add the water all at once, as depending on the type of flour it may need less or more.
Before covering the dough with cling film it is advisable to brush it with any kind of oil. When the dough rises and touches the cling film, it will stick on it. By adding oil on it the cling film will be removed easily.
Apart from making pizza from scratch, how about making pizza with your leftovers?
- Pizza dough
- Leftover Bolognese sauce as the base
- Any other ingredients to enrich it such as mushrooms, bell peppers, onions etc.
- Mozarella or other cheese than melt on top
- Prepare dough as above.
- Grease your baking tin with olive oil and spread the dough.
- Add the leftover bolognaise as the base. Put any other ingredients you like on top and cover with cheese.
- Preheat your oven to 200 degrees C / 400 F and bake until golden, for about half an hour.
Leftover pizza is great for breakfast, brunch or as a snack the next day.
Here are a few other recipes I made pizza, using leftovers:
Same dough, filled with Bolognese and topped with feta.
All you need for Spetzofai pizza is some cheese on top. The dish itself has sausages and peppers.
Update: 15th January, 2017
Although I have never posted the recipe for “peinirli” before, as the recipe is included in my cookbook “More Than A Greek Salad”, the dough for peinirli is slightly different for that of pizza.
I have used the pizza dough to make these gondola shaped boats, which I filled with a filling I made with leftover meat sauce from the equivalent to the Greek Bolognese, which I mixed with some bechamel sauce. After filling the boats I topped it with lots of cheese, suitable for pizza and baked them in the oven for about 20 minutes.
As I did not intend to post the recipe I did not take any notes of the exact measurements I used. However, they were so delicious that it is worth mentioning the ingredients even if they are roughly estimated. For about 1 cup of leftover meat sauce I made a bechamel with about 2 tbsp olive oil, 2 tbsp flour, salt, nutmeg, 1 1/2 cups of milk and 1 egg. The meat sauce was mixed in the bechamel and left to cool before filling the boats. I rolled the dough thin and oblong, I added the meat sauce and then topped it with cheese. I then twisted the edges to give them the shape of the boats. With the above amount of dough it yields about six peinirli.
One is more than enough for a meal so we had two leftover today to take photos and eat for brunch. I heated them on the sandwich toaster, without the plates touching the cheese on top.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,