Homemade Pizza & Pizza Dough

Hello Dear Friends,

One of the most bomb recipes of this week with its delicious dough and sauce. Homemade Pizza! 3 times in the last 3 weeks pizza at home we did. Since pizza stone is not widely used, we cooked it both on the stone and on the tray.

pizza sauce I have shared the recipe with you before. Here and in the materials section you can find the link.

In my recipe, unlike other recipes, there is 1 egg, which makes the dough look like it came out of the same pizza oven. It does not alter the flavor of the dough and ensures that it is perfectly fried.

This recipe makes 8 medium pizzas, so you can have a pizza party at home, but if you say this is too much for us, you can cut the dough in half.

You can easily shape your pizzas according to your taste and your favorite ingredients. I love mozzarella, tomato sauce and arugula. I would definitely recommend you try it this way once.

You can store the pizza dough you have prepared in an airtight container in the refrigerator for 2-3 days. Soon I will have another delicious recipe that you can prepare with this dough.

Video Description of the Recipe

Pizza Sauce Video

Love…

Ingredients for Homemade Pizza & Pizza Dough Recipe

For the Pizza Dough:

• 1 kilo of flour
• 2 cups water (room temperature)
• 20 g instant yeast
• 20 gr. salt
• 20 gr. granulated sugar
• 1 pieces of eggs
• 50 g olive oil
• Half a cup of warm milk

For the Pizza Sauce:

• Sauce recipe and video You can access it from this link.

For the Pizza Garnish:

• grated mozzarella cheese
• bacon without fenugreek
• mushroom farm’s equipment
• roka
• olive oil
• You can use the ingredients you want according to your taste.

How to Make Homemade Pizza & Pizza Dough Recipe?

1. Mix milk and yeast, leave to rest for 5 minutes.
2. Mix the flour, sugar and salt in a bowl.
3. Add the milk yeast mixture, egg and olive oil to the flour mixture and mix with a wooden spoon.
4. Add water little by little and continue mixing.
5. Start kneading the sticky dough by hand. Keep kneading the dough until it reaches a non-sticky consistency.
6. Cover the dough with a cloth or cling film and let it rest for 1 hour.
7. Gently knead the rested dough and take the gas off.
8. Divide it into 8 portions, roll it in your hands and leave it to ferment for about 20 minutes on the floured counter.
9. Open the fermented dough on the floured counter to the thickness and size you want.
10. Pre-set and preheat the oven to 250 degrees. If you are going to use a pizza stone, start heating it with the stone 45 minutes beforehand (ie the pizza stone is in the oven). If you are going to use a baking tray, let it heat up until it reaches the required temperature in the empty tray and do not take it out.
11. Sprinkle fine semolina, if any, with corn flour so that the dough does not stick to the baking tray or stone you will use.
12. Spread the pizza sauce on the rolled dough, first sprinkle the cheese you will use, and then the other ingredients.
13. Cook on the pizza stone for an average of 6-8 minutes. (Time takes up to 10 minutes on the baking tray.) Serve hot.