Easy Homemade Pizza

Ingredients

• 300 g All‑purpose flour (Measured using a scale or 2 cups)
• 7 g Active dry yeast (1 packet or 1 teaspoon)
• 1 cuillère à café Sugar (Helps the yeast start)
• 0.5 cuillère à café Salt (Season the dough)
• 180 ml Warm water (Temperature about 30‑35°C)
• 1 cuillère à soupe Olive oil (For the dough and to grease the pan)
• 180 ml Homemade or jarred tomato sauce (About 3/4 cup)
• 250 g Shredded mozzarella (Shredded or in small pieces)
• 4 tranches Cooked ham (About 100 g, cut into strips)
• 0.5 unité Onion (Finely sliced)
• 0.5 unité Bell pepper (Cut into thin strips)
• 1 cuillère à café Dried basil (Sprinkle at the end of assembly)

Instructions

1. Prepare the dough

   In the bowl, mix the flour, yeast, sugar and salt. Add the warm water and olive oil, then incorporate everything by folding the dough onto itself until you obtain a smooth ball.

   Time: PT10M

2. First rise

   Cover the bowl with a kitchen towel, plastic wrap or a shower cap and let rest at room temperature until the dough doubles in volume, about 1 h 30.

   Time: PT1H30M

   Temperature: 22°C

3. Prepare the toppings

   While the dough rises, slice the onion, cut the bell pepper into strips and slice the ham. Shred or tear the mozzarella.

   Time: PT10M

4. Preheat the oven

   Turn on the oven to 475 °F (245 °C) and place the pizza stone/pan inside to heat up.

   Time: PT15M

   Temperature: 475°F

5. Shape and top the pizza

   Lightly grease the pizza pan with a drizzle of olive oil. Place the dough on the pan, gently stretch it with your hands until you get a 35 cm diameter disc. Spread the tomato sauce, distribute the mozzarella, ham, onion, bell pepper and sprinkle with dried basil.

   Time: PT5M

6. Bake

   Put the pizza in the oven and bake for 15 to 20 minutes, checking from 15 minutes onward to avoid burning the cheese. The crust should be golden and the cheese melted.

   Time: PT18M

   Temperature: 475°F

7. Rest and serve

   Remove the pizza from the oven, let rest 5 to 10 minutes, then cut into slices and serve immediately.

   Time: PT7M

Nutrition Facts

Calories

1075

Protein

35 g

Carbohydrates

112 g

Fat

35 g

Fiber

2.5 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole wheat flour, Bread flour
• Instead of Active dry yeast: Instant yeast
• Instead of Olive oil: Sunflower oil
• Instead of Homemade or jarred tomato sauce: Tomato passata
• Instead of Shredded mozzarella: Grated cheese such as Emmental
• Instead of Cooked ham: Grilled chicken, Smoked tofu
• Instead of Onion: Shallot
• Instead of Bell pepper: Mushrooms, Zucchini
• Instead of Dried basil: Fresh basil

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Plastic wrap / kitchen towel / shower cap
• Oven
• Cast‑iron pizza pan or oven‑safe skillet
• Cooking gloves
• Chef’s knife
• Cutting board
• Pizza peel or spatula (optional) (optional)

Critical Steps — Do Not Skip

• Dough formation
• First rise (doubling in volume)
• Stretching the dough without tearing
• High‑temperature baking for a crispy crust

Chef Tips from the Video

• A pizza oven or pizza stone yields an even crispier result
• Sprinkling a little cornmeal on the pan prevents the dough from sticking
• For a more authentic flavor, drizzle a bit of extra‑virgin olive oil just before serving

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2 to 3 days

Freezer: Wrap slices in aluminum foil then freeze up to 1 month

Room temperature: Do not leave at room temperature for more than 2 h

Make-Ahead Tips

• Prepare the dough the day before and let it rest in the refrigerator (it will double again when baked)
• Tomato sauce can be made 2 days ahead and kept refrigerated
• Cut the vegetables and ham ahead of time and keep them chilled