Simple homemade pizza

Ingredients

• 1 litre Warm water (water at room temperature, warm (≈30°C))
• 2 c. à soupe Olive oil (extra virgin olive oil)
• 200 g All‑purpose flour (sift to avoid lumps)
• 1 c. à café Fine salt
• 250 g Canned crushed tomatoes (no added salt)
• 3 gousses Garlic (finely chopped)
• quelques brins Fresh thyme (fresh preferably)
• 150 g Mozzarella (sliced)
• 1 c. à café Additional olive oil (to drizzle on the pizza before baking)

Instructions

1. Mix the dough ingredients

   In a large bowl, pour 1 L of warm water, add 2 tbsp olive oil, 200 g flour and 1 tsp salt. Mix until a homogeneous dough forms.

   Time: PT5M

2. Knead the dough

   On a lightly floured work surface, knead the dough for about 10 minutes until it becomes smooth and elastic.

   Time: PT10M

3. Let the dough rise

   Place the dough in the bowl, cover with plastic wrap and put it in the turned‑off oven. Let rest for 12 hours for a slow fermentation.

   Time: PT12H

4. Prepare the tomato sauce

   Heat a little olive oil in a pan, add the thyme and chopped garlic, sauté for 2 minutes until the garlic is fragrant. Add the 250 g crushed tomatoes, season with salt, then simmer for 10 minutes.

   Time: PT10M

5. Preheat the oven

   Turn on the oven to 300 °C and place the pizza stone inside so it heats fully.

   Time: PT15M

   Temperature: 300°C

6. Shape the dough

   On a floured work surface, gently stretch the dough to the desired size (about 30 cm diameter) by pushing with fingers or using a rolling pin.

   Time: PT5M

7. Assemble the pizza

   Place the dough on the pizza peel, spread a layer of tomato sauce, arrange the mozzarella slices and drizzle with olive oil.

   Time: PT5M

8. Bake the pizza

   Slide the pizza onto the hot stone and bake for 10 minutes until the mozzarella is melted and the edges are golden.

   Time: PT10M

   Temperature: 300°C

9. Rest and serve

   Remove the pizza from the oven, let rest for 2 minutes, then slice and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

20 g

Carbohydrates

90 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Warm water: slightly cooled hot water
• Instead of Olive oil: sunflower oil
• Instead of All‑purpose flour: type 00 wheat flour
• Instead of Fine salt: sea salt
• Instead of Canned crushed tomatoes: fresh peeled and crushed tomatoes
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Fresh thyme: dried thyme (½ tsp)
• Instead of Mozzarella: pizza cheese, grated cheese
• Instead of Additional olive oil: vegetable oil

Equipment Needed

• Large bowl
• Wooden spoon
• Plastic wrap
• Oven
• Pizza stone or baking sheet
• Pan
• Spatula or sauce spoon
• Rolling pin (optional) (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Knead the dough until a smooth and elastic texture is achieved
• Let the dough rest for 12 hours in the turned‑off oven
• Preheat the oven to 300 °C with the pizza stone
• Bake the pizza until the crust is nicely golden

Chef Tips from the Video

• Use type 00 flour for a lighter dough.
• Let the dough come to room temperature for 30 minutes before stretching.
• Dust the pizza stone with a little cornmeal to prevent the dough from sticking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 48 hours.

Freezer: Wrap each slice in aluminum foil then freeze, maximum duration 1 month.

Room temperature: Do not leave the pizza at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and let it rise 12 h in the refrigerator for a time‑saving on the day.
• Tomato sauce keeps for 2 days in the refrigerator; prepare it in advance.