Homemade Pizza from A to Z



Preparation of the dough starts 2 hours before you want the pizza to be done.
But it can be stored in the refrigerator for 2+ weeks – then a pizza can be made in literally 10 minutes!

All ingredients and the way they are used must be followed properly – this is a very simple recipe and because of that every detail can change the end result a lot.

Ingredients for the dough:
4 cups flour
1-1/2 cup water
1-1/2 teaspoon dry yeast
1 teaspoon salt
2 tablespoons oil

Mix flour, salt, and yeast dry in a mixer on low for a little bit. Use a spatula to make sure it is all mixed together.

Add water gradually while the mixer is running on low.

Add the oil.

Mix for 3 minutes on low. Then 5 min on medium high.

Take dough out and lightly oil the bowl. Return the dough to the bowl. Seal with plastic film and let sit 2 hours at a temperature of 80-90F.

Ready to use after about 2 hours – could let it raise longer, no problem. Dough will not double in bulk but definitely be risen, swollen.


Prepare the dough for toppings:

Tear a piece of the dough about the size of an egg.  Sprinkle some flour on the table.
Roll the dough using a rolling pin into an elliptic shape – about 12-14 inches long.
Fine point: The dough must be rolled thin – 1/4″ or less.



Tomato sauce from a can (With chunks of tomatoes. Must be a good brand!)
Sliced mushrooms

Sliced garlic
Sliced mozzarella cheese
Shredded sharp cheese

Salt, Spicy Hot Pepper (Chilli Pepper), Black Pepper


Adding the toppings:

Spread the tomato sauce on the dough.
Fine point: The tomato sauce must not be too much or the pizza will be soft and moist. Use as little as you can.  3-4 tablespoons for a 12-14″ long pizza.


Sprinkle a little salt, black pepper, hot pepper.
Fine point: The salt, black pepper and hot pepper must be sprinkled on the tomato sauce – not on top of the other toppings.
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Spread the shredded mozzarella cheese. Spread the sliced garlic on top of it.
Spread the mushrooms and the sliced mozzarella.
Fine point: Use no more than 1/2 clove of garlic for a pizza 12-14 inches long. If more garlic is used the pizza becomes too garlicy.
Same for the mushrooms and the sliced mozzarella. Too much and the pizza ends up too moist and soft. Less is more!

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Finally – add some extra salt, black pepper, hot pepper.


At 450F for 10 minutes in a cookie pan and on a parchment paper.


Cut into pieces and add basil leaves.