Homemade Pizza Dough and Sauce

Ingredients

• 1 kg Special Double‑Fold Flour (high‑protein (≈11%) flour for pizza, sifted)
• 2 tsp Bread Improver (helps dough rise and develop elasticity)
• 2 tsp Granulated Sugar (feeds the yeast)
• 1 tbsp Active Dry Yeast (instant or active dry)
• 1 tsp Salt (regular table salt)
• 4 tbsp Olive Oil (extra‑virgin, divided (2 tbsp in dough, 2 tbsp for greasing))
• 300 ml Warm Water (about 38‑40°C, measured with a kitchen thermometer)
• 3 Fresh Ripe Tomatoes (large, deep red, boiled and peeled)
• 1 cup Tomato Puree (smooth, no added salt)
• 3 cloves Garlic (finely minced)
• 1 Onion (small, finely chopped)
• 1 tsp Dried Oregano
• 1 tsp Dried Parsley
• 1 tsp Besan (Gram Flour) (adds slight crispness to sauce)
• 1 tsp Cilantro Leaves (fresh, chopped)
• 1 tsp Chili Powder
• ½ tsp White Pepper Powder
• 2 tbsp Sugar (for sauce) (balances acidity)
• 2 tbsp Sweet Corn Kernels (optional, adds sweetness)
• ½ cup Fresh Basil Leaves (chopped)
• 1¼ cup Mozzarella Cheese (shredded)
• ½ Red Bell Pepper (thinly sliced)
• ½ Green Bell Pepper (thinly sliced)
• ½ Yellow Bell Pepper (thinly sliced)

Instructions

1. Measure and Combine Dry Ingredients

   In a large mixing bowl, whisk together the special double‑fold flour, bread improver, granulated sugar, active dry yeast, and salt until evenly distributed.

   Time: PT5M

2. Add Warm Water and Olive Oil

   Create a well in the center of the dry mix, pour in 300 ml warm water (38‑40°C) and 2 tbsp olive oil. Mix on low speed (or by hand) until a shaggy dough forms.

   Time: PT5M

   Temperature: 38‑40°C

3. Knead the Dough

   Knead the dough for about 5 minutes until it becomes smooth, elastic, and pulls away from the bowl sides. Increase mixer speed to medium for the last 2 minutes.

   Time: PT5M

4. First Rest / Proof

   Cover the bowl with a damp cloth and let the dough rest in a warm place (around 30‑35°C) for 60 minutes, or until doubled in size.

   Time: PT1H

   Temperature: 30‑35°C

5. Fold and Stretch the Dough

   Turn the dough onto a lightly oiled surface. Using a rolling pin or hands, stretch and fold the dough 10‑15 times, lightly oiling your hands as needed.

   Time: PT5M

6. Divide and Shape

   Divide the dough into 3 portions (≈300 g, 350 g, 250 g) for 7‑8‑inch pizzas. Shape each portion into a ball, cover with plastic wrap, and let rest another 15 minutes.

   Time: PT15M

7. Prepare Tomato Sauce – Boil & Peel Fresh Tomatoes

   Bring a pot of water to a boil. Add the fresh tomatoes, boil for 30‑45 seconds until the skins split, then transfer to ice water. Peel, discard cores, and set aside.

   Time: PT10M

   Temperature: 100°C

8. Blend Sauce Base

   In a blender, combine the peeled tomatoes, 1 cup tomato puree, and blend until smooth.

   Time: PT2M

9. Sauté Aromatics

   Heat 2 tbsp olive oil in a saucepan over medium heat. Add minced garlic and chopped onion; sauté for 2‑3 minutes until fragrant and translucent.

   Time: PT3M

   Temperature: 180°C

10. Build the Sauce

    Add the blended tomato mixture to the saucepan. Stir in oregano, parsley, besan, cilantro, chili powder, white pepper, 2 tbsp sugar, sweet corn, and ½ cup chopped basil. Simmer on low heat for 5 minutes, stirring occasionally.

    Time: PT5M

    Temperature: 90‑95°C

11. Pre‑heat Oven

    Place a pizza stone or baking sheet in the oven and pre‑heat to 250°C (482°F) for at least 15 minutes.

    Time: PT15M

    Temperature: 250°C

12. Shape Pizza Bases

    On a parchment‑lined surface, stretch each dough ball into a 7‑8‑inch round, leaving a slightly thicker edge. Brush lightly with olive oil.

    Time: PT5M

13. Par‑bake Crust

    Slide the crust onto the hot stone or sheet and bake for 7 minutes until the bottom sets but not browned.

    Time: PT7M

    Temperature: 250°C

14. Add Toppings

    Remove the partially baked crust. Spread a thin layer of the tomato sauce, sprinkle shredded mozzarella, and arrange sliced bell peppers, corn, and any other desired toppings.

    Time: PT5M

15. Final Bake

    Return the topped pizza to the oven and bake for another 7 minutes, or until cheese is melted and bubbly and the crust is golden.

    Time: PT7M

    Temperature: 250°C

16. Cool and Serve

    Remove pizza, let rest 2‑3 minutes, slice, and serve hot.

    Time: PT3M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Special Double‑Fold Flour: Bread Flour, All‑Purpose Flour with added vital wheat gluten
• Instead of Bread Improver: Vital Wheat Gluten (1 tsp)
• Instead of Granulated Sugar: Honey (1.5 tsp)
• Instead of Active Dry Yeast: Fresh yeast (15 g)
• Instead of Salt: Sea Salt
• Instead of Olive Oil: Vegetable Oil
• Instead of Fresh Ripe Tomatoes: Canned Italian plum tomatoes (1 cup)
• Instead of Tomato Puree: Crushed tomatoes (1 cup)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Onion: Shallot (1)
• Instead of Dried Oregano: Italian seasoning (1 tsp)
• Instead of Dried Parsley: Fresh parsley (1 tbsp)
• Instead of Besan (Gram Flour): All‑Purpose Flour (1 tsp)
• Instead of Cilantro Leaves: Fresh basil (1 tsp)
• Instead of Chili Powder: Red pepper flakes (½ tsp)
• Instead of White Pepper Powder: Black pepper (½ tsp)
• Instead of Sugar (for sauce): Honey (1 tbsp)
• Instead of Sweet Corn Kernels: Peas (2 tbsp)
• Instead of Fresh Basil Leaves: Dried basil (1 tsp)
• Instead of Mozzarella Cheese: Cheddar blend (1¼ cup)
• Instead of Red Bell Pepper: Paprika strips

Equipment Needed

• Mixing Bowl
• Stand Mixer with Dough Hook (optional)
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Rolling Pin
• Baking Sheet or Pizza Stone
• Parchment Paper (optional)
• Pastry Brush (optional)
• Saucepan
• Blender or Hand‑Held Immersion Blender (optional)
• Oven
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Kneading until smooth and passing the windowpane test
• Proofing the dough for a full hour in a warm environment
• Par‑baking the crust before adding sauce and cheese
• Peeling fresh tomatoes after a quick boil

Chef Tips from the Video

• Use a kitchen scale for flour to achieve consistent results.
• A pinch of sugar in the dough feed the yeast and improve browning.
• If you prefer a thinner crust, roll the dough to 10‑12 mm thickness and reduce the first bake to 5 minutes.

Troubleshooting

Storage

Refrigerator: Store unused dough in an airtight container for up to 24 hours; keep sauce refrigerated for 3‑4 days.

Freezer: Freeze dough balls wrapped tightly for up to 1 month. Thaw overnight in the fridge before use.

Room temperature: Do not store dough or sauce at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated; bring to room temperature before shaping.
• Sauce can be made up to 3 days in advance and stored in the fridge.

Frequently Asked Questions