Introduction Preparing a homemade pizza is an experience that is as enjoyable as it is delicious. Well-risen dough, fragrant tomato sauce, melting mozzarella, and fresh ingredients are all you need to achieve a pizza worthy of a pizzeria. The success of a pizza relies mainly on three elements: properly hydrated dough, a sufficiently long fermentation, and high-temperature baking. 👨🍳 CuisinerTelUnChef Tip For vegetables sliced thinly and evenly on your pizza, use a kitchen mandoline. Mushrooms, zucchini, onions—everything can be sliced in seconds with perfect precision. Key information Element Value Preparation 30 min Dough rising 2 h Baking 10 to 12 min Total time 2 h 45 Difficulty Easy Servings 4 individual pizzas Ingredients For the dough 500 g Type 00 or All-Purpose flour 325 ml lukewarm water 10 g salt 5 g sugar 7 g dry baker's yeast 2 tablespoons olive oil For the tomato sauce 400 g crushed tomatoes 1 garlic clove 1 tablespoon olive oil 1 teaspoon oregano Salt, pepper Classic toppings 250 g mozzarella 80 g freshly grated parmesan A few fresh basil leaves Olive oil Recommended equipment a kitchen knife to prepare the ingredients a cheese grater for the parmesan a kitchen mandoline to thinly slice vegetables (mushrooms, zucchini, onions) a cutting board to prepare your ingredients a pizza stone or a preheated baking sheet a rolling pin (optional) Preparation Step 1 – Prepare the dough Mix the flour, yeast, and sugar. Gradually add the water. Incorporate the salt, then the olive oil. Knead for 10 to 12 minutes until you obtain a soft, elastic dough. Step 2 – First fermentation Place the dough in a lightly oiled bowl. Cover with a clean cloth. Let it rise for about 2 hours, until it doubles in volume. 👨🍳 CuisinerTelUnChef Tip For even more flavorful dough, prepare it the day before and let it ferment for 24 hours in the refrigerator. Slow fermentation develops aromas and improves digestibility. Step 3 – Prepare the sauce Sauté the garlic in olive oil. Add the crushed tomatoes. Incorporate the oregano. Simmer for 15 minutes. Let cool before using. Step 4 – Shape the pizzas Divide the dough into four balls. Stretch them out delicately, keeping a slightly thicker edge. Spread a thin layer of tomato sauce. Add the mozzarella. Top with ingredients of your choice. Finish with a little freshly grated parmesan. Step 5 – Baking Preheat the oven to its maximum setting (250 to 280°C). Place the stone or baking sheet in the oven during preheating. Bake each pizza for 10 to 12 minutes. Add fresh basil once out of the oven. Secrets for a perfect pizza Well-hydrated dough Hydration around 65% makes for a light, airy dough. Long fermentation Fermenting for 12 to 24 hours in the refrigerator improves taste and digestibility. Less is more An overloaded pizza remains soggy and does not cook as well. A very hot oven The higher the temperature, the crispier the crust, closer to pizzeria results. Variations Margherita Pizza Tomato sauce, mozzarella, fresh basil. Queen (Reine) Pizza Ham, mushrooms sliced with the mandoline, mozzarella. Vegetarian Pizza Zucchini, eggplant, and onions thinly sliced with the mandoline, bell peppers, olives. Four-Cheese Pizza Mozzarella, gorgonzola, parmesan grated with a grater, and goat cheese. Grilled Vegetable Pizza Zucchini, eggplant, cherry tomatoes, and arugula. What to serve with pizza? a green salad a crudités salad an arugula salad with parmesan grilled vegetables Italian recipes to discover 🍝 Spaghetti Carbonara: The Real Italian Recipe Without Cream 🍚 Creamy Mushroom Risotto: The Real Italian Recipe 🍝 Homemade Lasagna: The Traditional Italian Recipe Chef's advice Drain the mozzarella well before using. Lightly flour the work surface to prevent the dough from sticking. Let the dough balls rest for 15 minutes before stretching them. Add a drizzle of olive oil after baking to intensify the flavors. Storage Refrigerator: up to 2 days. Freezing: yes, after cooking. Reheating: in the oven at 180°C for 6 to 8 minutes to regain a crispy crust. Nutritional values (approximate) Per 1 serving Quantity Energy 720 kcal Protein 27 g Fat 24 g Carbohydrates 92 g Fiber 4 g FAQ Which flour to use for homemade pizza? Type 00 flour is ideal, but All-Purpose flour also gives excellent results. Can the dough be prepared the day before? Yes. A 24-hour fermentation in the refrigerator improves texture and taste. Why isn't my dough rising? The yeast may be inactive or the room temperature too low. How to get a crispy crust? Preheat a pizza stone or baking sheet and use the maximum oven temperature. 🛒 Cook like a Chef with CuisinerTelUnChef To succeed with your homemade pizza, equip yourself with the right utensils: Our kitchen mandolines — to slice vegetables and toppings with precision Our cheese graters — for freshly grated parmesan Our kitchen knives — to prepare all your ingredients Our cutting boards — to work in the best conditions