There is something truly special about making your own Pizza at home. We all love the convenience of ordering out, but nothing beats the smell of fresh dough rising in your kitchen. Plus, when you control the ingredients, you know exactly what you are eating. This recipe is a fantastic way to bring the family together for a fun evening of cooking.
Many people feel intimidated by working with yeast or making dough from scratch. But trust me, it is much simpler than it looks. Once you get the hang of it, you will never want to go back to frozen pies again. This version uses a blend of flours for a nutty flavor and a hearty texture that holds up well to toppings.
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Why You’ll Love This Recipe
You are going to fall in love with this Pizza recipe for so many reasons. First off, it is incredibly budget friendly. You can feed the whole family for a fraction of the cost of delivery. The ingredients are simple pantry staples you likely already have on hand. It is a great way to save money without sacrificing flavor.
Another reason this recipe rocks is the customization. You can stick to the veggies listed here or get creative with your own Homemade Pizza Ideas. Whether you love extra mushrooms or want to swap in some spinach, the choice is yours. This flexibility makes it perfect for picky eaters who want to build their own slices.
Finally, this recipe is surprisingly fast. With quick rise yeast, you do not have to wait hours for the dough to proof. You can have a hot, fresh meal on the table in a reasonable amount of time. It fits perfectly into a busy weeknight schedule when you want something comforting but wholesome.
Ingredients
To make this delicious Pizza, you will need a few key components. We have broken them down into the dough, the sauce, and the toppings to keep things organized.
For The Dough
- 1/2 cup whole wheat flour
- 2 packages (1/4 ounce each) quick rise yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 and 1/2 cups all purpose flour
- 1 cup water
- 2 tablespoons olive oil
For The Sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon minced fresh parsley
- 1 and 1/2 teaspoons sugar
- 1 and 1/2 teaspoons Italian seasoning
- 1 and 1/2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
For The Toppings
- 1 teaspoon olive oil
- 1 cup chopped zucchini
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped green or red pepper
- 1/4 cup chopped onion
- 1 and 1/4 cups shredded part skim mozzarella cheese
Step-By-Step Instructions
Step 1: Mix The Dry Ingredients
Grab a large mixing bowl to start your dough. Combine the whole wheat flour, the packets of quick rise yeast, the garlic powder, and the salt. You also want to add one cup of the all purpose flour at this stage. Stir everything together until it is well mixed.
Next, you need to heat your liquids. In a small saucepan, combine the water and the two tablespoons of olive oil. Heat this mixture until it reaches between 120 degrees and 130 degrees Fahrenheit. It should be warm but not scalding hot. Pour the warm liquid into the dry ingredients.
Using an electric mixer on medium speed, beat the mixture for about three minutes. This helps activate the yeast. After beating, stir in enough of the remaining all purpose flour by hand to form a soft dough. It should come together and pull away from the sides of the bowl.
Step 2: Knead And Rise
Turn your dough out onto a surface lightly dusted with flour. Now comes the fun part. Knead the dough until it feels smooth and elastic. This usually takes about five minutes. You will feel the texture change as the gluten develops.
Once kneaded, place the dough in a greased bowl. Turn the dough over once so the top gets greased too. This prevents a crust from forming. Cover the bowl and let it rise in a warm place until it has doubled in size. This should take about 30 minutes.
Step 3: Simmer The Sauce
While the dough rises, you can make your sauce. In a small saucepan, combine the undrained diced tomatoes, minced parsley, sugar, Italian seasoning, dried basil, garlic powder, and pepper. Bring this mixture to a boil.
Once it boils, reduce the heat. Let it simmer uncovered for about 15 to 18 minutes. You want it to thicken slightly so it does not make your Pizza soggy. Stir it occasionally to prevent sticking. Remove it from the heat when it is ready.
Step 4: Prepare The Crusts
Preheat your oven to 400 degrees Fahrenheit. When the dough has risen, punch it down gently to release the air. Place it back on a lightly floured surface and divide it in half. You are making two pizzas today.
Roll each half into a 12 inch circle. Place the circles on two greased 12 inch pans. Prick the dough all over with a fork. This stops large bubbles from forming. Bake the crusts for 8 to 10 minutes until they are lightly browned.
Step 5: Add Toppings And Bake
While the crusts bake, heat one teaspoon of olive oil in a skillet over medium high heat. Add the zucchini, mushrooms, peppers, and onion. Sauté the vegetables until the zucchini is crisp tender. Cooking them first removes excess moisture.
Spread your homemade sauce over the par baked crusts. Top evenly with the sautéed vegetables and the shredded mozzarella cheese. Place them back in the oven and bake for another 12 to 15 minutes. You want the cheese melted and bubbly.
How To Store Leftovers
If you manage to have any leftovers, you are in luck. Cold Pizza is a breakfast champion, but reheating it is easy too. Store any remaining slices in an airtight container in the refrigerator. They will stay good for about three to four days.
To reheat, avoid the microwave if you want to keep the crust crispy. Instead, place the slices on a baking sheet and warm them in the oven at 350 degrees for about ten minutes. You can also use a skillet on the stove over medium heat to crisp up the bottom.
You can also freeze the cooked slices. Wrap them individually in plastic wrap and then place them in a freezer bag. They will last for up to two months. Thaw them in the fridge overnight before reheating for the best results.
Tips
One of the best Pizza Topping Ideas is to ensure your veggies are not too wet. That is why sautéing them before adding them to the crust is crucial. It draws out the water so your crust stays crisp instead of turning mushy. Do not skip this step.
If you are looking for great Pizzas Aesthetic for photos, try adding a sprinkle of fresh herbs right after baking. Fresh basil leaves or a dusting of parmesan cheese adds a pop of color that looks professional. It makes the dish look as good as it tastes.
Make sure your water is the right temperature for the yeast. If it is too hot, it will kill the yeast. If it is too cold, the yeast will not activate properly. A simple kitchen thermometer is a great tool to have for this. It ensures your dough rises perfectly every time.
Feel free to experiment with different cheeses. While mozzarella is classic, a bit of provolone or cheddar can add a nice depth of flavor. You can even mix cheeses to create your own signature blend. This is one of the best parts of making Pizza at home.
When rolling out the dough, if it keeps springing back, let it rest for five minutes. This allows the gluten to relax. After a short break, you will find it much easier to stretch into your desired shape. Patience is key here.
Conclusion
Making Pizza from scratch is a rewarding experience that pays off in flavor. This recipe gives you a healthy, hearty base with a sauce that tastes so much better than the jarred stuff. It is a meal that feels special but is easy enough for a regular Tuesday night.
We hope you give these Homemade Pizza Ideas a try. Gather your ingredients, get your hands in that dough, and enjoy the process. Once you pull that bubbly, golden pie out of the oven, you will understand why homemade is always best. Happy cooking!
FAQ
Can I Freeze The Dough?
Yes, you absolutely can. After the kneading step, form the dough into a ball and coat it lightly with oil. Wrap it tightly in plastic wrap and place it in a freezer bag. It can stay frozen for up to three months. Thaw it in the refrigerator overnight before letting it rise.
Can I Use Instant Yeast Instead Of Quick Rise?
Quick rise and instant yeast are very similar and can usually be used interchangeably in a recipe like this. If you only have active dry yeast, you will need to dissolve it in the warm water with a pinch of sugar first. Let it sit for five minutes until foamy before adding it to the flour.
What If I Do Not Have Whole Wheat Flour?
If you do not have whole wheat flour, you can substitute it with more all purpose flour. The texture might be slightly less dense, and the flavor will be milder. However, the recipe will still work perfectly fine. The whole wheat just adds a nice nutritional boost.
How Do I Make The Crust Crispier?
To get an extra crispy crust, make sure your oven is fully preheated. You can also brush the outer edges of the crust with a little olive oil before baking. Par baking the crust as described in the instructions is the best way to ensure it does not get soggy under the toppings.
Homemade Veggie Pizza
There’s nothing better than a fresh, homemade pizza right out of the oven! This simple recipe walks you through making a tasty veggie pizza from scratch, complete with a flavorful sauce and hearty whole wheat crust. It’s a fun, family-friendly meal perfect for any weeknight.
Requirements
Ingredients
For The Dough
For The Sauce
For The Toppings
Instructions
- In a large mixing bowl, combine the whole wheat flour, yeast, garlic powder, salt, and 1 cup of all-purpose flour.
- Heat water and 2 tbsp olive oil to 120°-130°F. Pour into dry ingredients and beat with an electric mixer for 3 minutes. Stir in remaining flour to form a soft dough.
- Turn dough onto a floured surface and knead for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 30 minutes until doubled.
- While dough rises, combine all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 15-18 minutes until thickened.
- Preheat oven to 400°F. Punch down risen dough, divide in half, and roll each into a 12-inch circle.
- Place crusts on greased pizza pans. Prick with a fork and par-bake for 8-10 minutes until lightly browned.
- While crusts bake, heat 1 tsp olive oil in a skillet and sauté the zucchini, mushrooms, peppers, and onion until crisp-tender.
- Spread sauce over the par-baked crusts. Top with sautéed vegetables and mozzarella cheese.
- Bake for an additional 12-15 minutes until the cheese is melted and bubbly. Enjoy your tasty, no-fuss pizza!
Notes
Sautéing the veggies before adding them to the crust is crucial. It draws out water so your crust stays crisp instead of turning mushy.
For a professional look, try adding a sprinkle of fresh herbs like basil or a dusting of parmesan cheese right after baking.
Make sure your water is the right temperature for the yeast (120°-130°F). If it’s too hot, it will kill the yeast; too cold and it won’t activate.
If the dough keeps springing back while rolling, let it rest for five minutes. This allows the gluten to relax, making it easier to shape.
Nutrition
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Sugar
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