Homemade Pizza (Pizza Caseira)

Name: Homemade Pizza (Pizza Caseira)
Prep time: 40 min
Cook time: 22 min
Total time: 122 min
Yield: 8
Cuisine: Italian
Ingredients: 200 ml Warm Water (Ensure water is warm, not hot, to activate the yeast.); 3 tablespoons Sugar (Feeds the yeast for a good rise.); 10 g Active Dry Yeast (Biological yeast for dough activation.); 1 tablespoon Salt (A shallow tablespoon as indicated in the original recipe.); 50 ml Oil (Vegetable or olive oil for dough elasticity.); 2.5 cups Wheat Flour (All-purpose flour works best for pizza dough.); 1/2 cup Tomato Sauce (Or enough to cover the pizza base.); 200 g Mozzarella Cheese (Shredded, for topping.); to taste Oregano (Dried, for seasoning.)

This recipe guides you through making a delicious and easy homemade pizza from scratch. It features a simple yeast-based dough that comes together quickly and bakes into a perfect golden crust. Topped with classic tomato sauce, mozzarella cheese, and fragrant oregano, this pizza is not only flavorful but also a more economical choice than store-bought options. Follow the detailed steps to enjoy a fresh, hot pizza right from your oven.

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#homemade pizza

#pizza caseira

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#dinner

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Freshly baked homemade pizza

Recipe Information

40m

Prep Time

22m

Cook Time

2h 2m

Total Time

Servings

Easy

Italian

Portuguese

Nutrition (per serving)

280

Calories

12g

Protein

35g

Carbs

10g

Fat

Golden crust and bubbly cheese

Ingredients

Warm Water
(Ensure water is warm, not hot, to activate the yeast.)
200 ml
Sugar
(Feeds the yeast for a good rise.)
3 tablespoons
Active Dry Yeast
(Biological yeast for dough activation.)
10 g
Salt
(A shallow tablespoon as indicated in the original recipe.)
1 tablespoon
Oil
(Vegetable or olive oil for dough elasticity.)
50 ml
Wheat Flour
(All-purpose flour works best for pizza dough.)
2.5 cups
Tomato Sauce
(Or enough to cover the pizza base.)
1 cup
Mozzarella Cheese
(Shredded, for topping.)
200 g
Oregano
(Dried, for seasoning.)
to taste

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Perfectly sliced pizza ready to serve

Instructions

0/11 completed

1
In a large bowl, combine the warm water, sugar, and active dry yeast. Mix well until the sugar and yeast dissolve. Let it rest for 5 minutes to activate the yeast; it should become foamy.
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5m
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In a large bowl, combine the warm water, sugar, and active dry yeast. Mix well until the sugar and yeast dissolve. Let it rest for 5 minutes to activate the yeast; it should become foamy.
5m
Ensure the water is not too hot, as it can kill the yeast. Lukewarm is ideal.
2
Add the oil and salt to the activated yeast mixture. Stir to combine all the wet ingredients thoroughly.
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1m
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Add the oil and salt to the activated yeast mixture. Stir to combine all the wet ingredients thoroughly.
1m
Make sure salt doesn't directly touch the yeast when adding, as it can inhibit activation.
3
Gradually add the wheat flour, about half a cup at a time, mixing with a spoon or your hand until a shaggy dough starts to form.
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3m
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Gradually add the wheat flour, about half a cup at a time, mixing with a spoon or your hand until a shaggy dough starts to form.
3m
Add flour slowly to avoid over-flouring and achieve the right consistency.
4
Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth, elastic, and no longer sticky.
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7m
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Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth, elastic, and no longer sticky.
7m
Kneading develops the gluten, which gives the pizza its chewiness and structure.
5
Lightly grease a clean bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60 minutes, or until it has doubled in size.
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1h
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Lightly grease a clean bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60 minutes, or until it has doubled in size.
1h
A warm, draft-free spot is crucial for optimal rising. You can use a slightly warm oven (turned off) or microwave.
6
While the dough is rising or near the end of the rising time, preheat your oven to 200°C (400°F).
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15m
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While the dough is rising or near the end of the rising time, preheat your oven to 200°C (400°F).
15m
A well-preheated oven ensures a crispy crust.
7
Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and roll or press it into a round pizza shape, about 12-14 inches in diameter. Transfer to a pizza pan or baking sheet.
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5m
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Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and roll or press it into a round pizza shape, about 12-14 inches in diameter. Transfer to a pizza pan or baking sheet.
5m
If the dough springs back, let it rest for a few minutes before continuing to roll.
8
Spread the tomato sauce evenly over the pizza dough, leaving a small border for the crust.
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2m
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Spread the tomato sauce evenly over the pizza dough, leaving a small border for the crust.
2m
Don't over-sauce, as it can make the pizza soggy.
9
Evenly sprinkle the shredded mozzarella cheese over the sauce, then scatter dried oregano over the cheese. Add any other desired toppings at this stage.
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3m
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Evenly sprinkle the shredded mozzarella cheese over the sauce, then scatter dried oregano over the cheese. Add any other desired toppings at this stage.
3m
For best melt, use low-moisture mozzarella.
10
Carefully transfer the pizza to the preheated oven. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
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22m
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Carefully transfer the pizza to the preheated oven. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
22m
Keep an eye on the pizza, as oven temperatures can vary. The specified time is an estimate.
11
Remove the pizza from the oven and let it cool for a few minutes before slicing. This helps the cheese set and prevents toppings from sliding off.
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2m
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Remove the pizza from the oven and let it cool for a few minutes before slicing. This helps the cheese set and prevents toppings from sliding off.
2m
A sharp pizza cutter will give you clean slices.