How To Make The Best Homemade Pizza Recipe with Restaurant Quality by the chef Marius

Let’s dive into the adventure of whipping up your own pizza dough! Sure, it sounds like a bit of work, but the reward? A mouth-watering dish and the thrill of conquering a kitchen must-do. Just gather your simple ingredients, give it time to rise and relax, and voilà! Your pizza base will be crispy on the outside and delightfully chewy inside. Feeling inspired? Our top pick is the iconic Margherita – bursting with juicy tomatoes, fragrant basil, and gooey mozzarella. It’s a timeless classic that truly speaks for itself!

*Makes 3 to 5 pizzas

Ingredients:

500g tipo 00 flour or the more readily available “strong white flour” will do

350ml cold water, preferably ice water as this will help create a less sticky dough to work with.

2 teaspoons of salt

5g dried active yeast (not instant or easy bake)

Take two tablespoons of flour and set aside. This can be used to dust your hands later on whilst kneading the dough.

Step one: dissolve the yeast

Dissolve the dried active yeast in 3 tablespoons of warm water and stir until it’s dissolved

Step two: Mix the ingredients

Add all of the ingredients to a mixing bowl and stir with a large spoon until the ingredients are roughly incorporated.

Leave the mixture for at least 20 minutes for the flour to absorb the water.

Step three: Kneed the dough

Remove the mixture from the bowl and start to knead the dough until it is smooth. This will take at least 5 minutes.

For even more smoothness, let the dough rest under a warm damp tea towel for a further 10 minutes before forming the dough balls.

Step four: making the dough balls

For 12 inch pizzas, cut the dough into 230g portions and use the method shown in the video to create 3 dough balls

For 10” pizzas, cut the dough into portions of 170g and use the same process to create 4 to 5 dough balls.

Step five: proofing the dough

Place the dough balls at least 2cm apart in an airtight container and leave them to rise: This will take roughly 12 hours at room temperature or 24 in the fridge.

*if using the fridge, leave at room temperature for a further couple of hours before stretching into bases. The fridge method is more consistent due to the temperature being constant as a posed to room temperature. Yeast woks much slower int the fridge, requiring a longer proofing time.

With both methods, times may vary due to atmospheric conditions. The dough should be roughly double in size, full of air and spongy to touch.

Step 6: Stretch the dough

Lift a dough ball out of the container and place them into a bowl of flour. Turn the dough ball over and flour on all sides. Place the dough balls “skin side down” and use your fingertips to push the centre part of the dough balls so that you are left with a spongy circle of dough running around the edge. Lift the dough by the edge with the ends of your fingers and rotate like a steering wheel until the weight of the dough starts to stretch the base into a larger shape. Then place the semi stretched based onto the back of your hands and pull your hands outwards whilst rotating until the required size. Finally, place the base “skin side down” onto a floured surface and top with your favourite ingredients. Make sure you don’t take too long with the toppings as the dough will start to stick to the work surface.

Final step: cook the pizza.

If you have a pizza oven, cook between 350c and 500c for 1 to 3 minutes, turning the pizza half way. Use your eyes to determine when the pizza needs turning/has finished cooking.

For a conventional oven, preheat the oven to its highest temperature, place on a preheated pizza stone or oven tray using a pizza peel and cook until the ingredients have melted and the dough has browned.

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0:00 – intro
0:13 – interview with Marius from The Leopard Spots
24:09 – how to make an awesome pizza