Cheese & Tomato Pizza
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
6
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Calories
264 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Cheese & Tomato Pizza
Description
This Cheese & Tomato Pizza recipe begins by activating yeast in warm water with sugar, ensuring the mixture becomes foamy. The yeast mixture is combined with plain flour, salt, and olive oil, and the dough is kneaded thoroughly for 8-10 minutes until smooth. After resting covered for at least an hour or preferably overnight, the dough develops flavor and rises properly.
Once proofed, the dough is divided, shaped into balls, and gently pressed out to form pizza bases. The oven is preheated to 200°C (400°F), and the dough is topped with pizza sauce and mozzarella cheese before baking.
The pizza bakes into a crust with chewy interior and a lightly crisped exterior, complemented by the tangy tomato sauce and melted cheese topping. This classic combination makes a straightforward and accessible pizza at home.
A note mentions the nutritional information is provided as a courtesy and not guaranteed, indicating the focus is on the preparation technique and basic ingredients for quality pizza making.
Ingredients
- 150 ml water warm
- 1 tsp sugar
- 1 tsp yeast
- 300 g plain flour
- 1 tsp salt
- 1 tbsp olive oil
- pizza sauce
- 100 g mozzarella cheese
Instructions
- In a small bowl mix the warm water with the sugar and yeast and leave to rest for 10 minutes to allow the yeast will activate – when the yeast has activated the mixture should be foamy and there should be small bubbles forming at the top
- In a large bowl add the flour, salt, olive and the yeast mixture then mix until combined before transferring to the worktop and kneading for a further 8-10 minutes
- Oil the bowl and transfer the dough into it then cover the dough with clingfilm and leave to rest for at least 1 hour to allow it to rise – preferably overnight to allow the yeast to ferment and create more flavour
- When the dough has proofed flour the worktop sparingly and transfer the dough on then kneed for 2-3 minutes
- Split the dough into two equal parts and create a smooth ball with each part – at this point it is also a good time to turn on the oven 200°C (400°F) gas mark 6 to allow it to preheat
- With each dough ball use your hands to press down and outwards to create a circular base – do not use a rolling pin as this will push all the air out giving a tough base
- Transfer the pizza bases onto 12-inch pizza pans
- Use a ladle to spread the pizza sauce leaving approximately 1cm around the edge to create a crust then add the cheese – if you would like to add more toppings then add them on top of the cheese now
- Bake at the top of the oven for 10-15 minutes until the cheese is golden brown
- Serve with crispy French fries and enjoy!
Notes
- Activate the yeast properly by confirming the mixture is foamy before mixing with flour to ensure good dough rise.
- Allow the dough to rest for at least 1 hour or ideally overnight to develop flavor from fermentation.
- When shaping, handle the dough gently and flour surfaces lightly to prevent sticking.
- Preheat the oven to 200°C (400°F) for optimal baking temperature.
- This recipe yields two pizzas using the divided dough balls.
- Nutritional information provided is an estimate and should not be relied upon for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 535mg | 22% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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