How to make a homemade pizza dough. The final recipe.

Individual pizza ingredients:

175 g of white flour for bread, medium-hard high or high

100 ml of water
1 tsp of baker’s yeast
1 tsp salt
Half a tsp of sugar (sugar cane if better)
1 tbsp of oil


Put all ingredients in a large bowl and mix them, first with a wooden spoon as the mixture will be very sticky, and when the dough gets some consistency, use your hands. Make a ball with the dough when it is more manageable, and knead well for 3 or 4 minutes so that all the ingredients are well blended.
Cleaned the bowl a little, put the ball inside and cover the bowl with a cloth. Let it stand at room temperature for 1 hour.

After this time, we will see that the ball has doubled in size, and it is much more spongy and elastic. It’s time to spread it with a rolling pin or a glass bottle (do not put flour on the counter, as it does not stick). Give it any  shape you want, and top it with whatever ingredients you like (or inside if you are thinking of a pizza calzone). Then, bake at 180-200ºC  (356-392 ºF) until golden brown.


It’s a real pizza dough that is very easy to prepare and with assured results. The flour must be carefully chosen, it is the only secret.

Masa pizza por etapas


Pizza with Zucchini and Tomatoes



For the zucchini preparation:
2 zucchinis
8 strips of dried tomatoes in oil
1 onion
1 brick of soy cream
Grated gruyere for gratin
1 pizza dough


Cut the onion, the zucchini and the dried tomatoes into cubes and sauté it all in olive oil until they get a softer consistency. .
Spread pizza dough (or making your own dough is even better!) on a table with some flour sprinkled on it.
Prick the dough with a fork and pour the cream on it. Then spread the stewed preparation abovementioned and sprinkle some cheese on it.
Bake for about 20 minutes. This pizza can be accompanied by a lettuce salad  with Roquefort.


Pizza italienne à la roquette

Pizza à la roquette


1 pizza dough (a home-made one is much better)
20 cl of tomato sauce
1 ball of mozzarella
1 large handful of arugula
4 petals dried tomatoes in oil
5 thin slices of Parma ham
a few basil leaves
some black olives 


Spread the tomato sauce on the pizza, sprinkle with chopped basil, add the mozzarella, cut into slices, bake for 20 minutes at 180°C-356ºF

Place the arugula on the cooked pizza, then add the Parma ham and the tomatoes cut into slices, the basil leaves, and sprinkle with Parmesan cheese.


Three cheese pizza



For the dough: 250 g flour
20 g yeast
1 tsp of baking powder
For the sauce:

1 onion, chopped
2 garlic cloves, minced
2 tbsp of olive oil

2 tomatoes, chopped
1 tbsp of Province Herbs

salt and pepper
Grated Emmental, Mozzarella, brie cheese (at the desired proportions).


Mix all the ingredients for the dough and let it sit for 1h
For the sauce:
Sauté the onion in oil with the garlic and then add the tomato dice, the salt and the pepper and the herbs; then simmer for some time to get an homogeneous sauce.
Pre-heat the oven to 180°C-356ºC in advance so that the pizza dough does not get dry during the cooking process. Spread the pizza dough onto a baking tray; then add the sauce, then the three cheeses. Once the pizza is baked, add a drizzle of oil on the pizza.


Pizza calzone tomate mozzarella

Pizza calzone tomate mozarella


Pizza dough (or 1 roll of dough): 400 g of flour
1 cube of yeast
1 large pinch of salt
1/2 cup of warm water.

Filling: 2 cans tomato sauce concentrated
4 balls of mozzarella (or 2 large) fresh or frozen basil (a handful of leaves)
4 young egg


For the pizza dough: In a bowl, mix the flour and the salt; make a volcano hole, and pour in the  water-yeast mixture previously diluted. Mix it with your hands until you get a compact and non-sticky ball (if too sticky, add a little flour and re-mix). Cover the bowl with a cloth and let it rest 30 to 40 minutes. Meanwhile, preheat the oven to 210°C-410ºF. For the garniture: In a large bowl, mix the tomato sauce with water and add salt, pepper and the basil. Cut the mozzarella into big dice and reserve. Once the dough has puffed, make 4 balls of dough and spread them on slightly oily surface. Pour a big ladle of tomato-basil sauce on each and a handful of mozzarella cheese, then place the egg yolk. Fold the dough in half over, moisten the edges and press to adhere them. Pour a little tomato sauce over all and bake for 20 to 30 minutes.


Pizza with ham

Pizza jambon et champignons


250 grams of flour, 1 tbsp of yeast, 1 tsp of salt, 15 cl of warm water, 3 tbsp of olive oil, 400 g cooked tomato sauce, some fresh mushrooms sliced, 2 slices of ham, 2 mozzarella balls, 100 g grated emmental cheese, oregano, some black olives.


1.Prepare the dough in a food processor, place the flour, salt and yeast, stir to distribute. Add warm water and knead until a ball of dough forms. Add 3 tbsp of  olive oil and knead well to incorporate it into the dough. Once the dough is  flexible and non-sticky, place in a bowl, cover with a cloth and let it stand for 2 hours in a warm place. Lightly oil a baking pan. Roll out the dough on a floured surface with a rolling pin to the size of the baking pan. Place the dough onto the  pan, spread on it the tomato sauce, add some oregano and spread the ham and the diced mozzarella. Top it all with grated cheese, the sliced mushrooms​​, sprinkle some herbs and black olives. Preheat the oven to 250 °C-482 °F, and let the pizza at room temperature until the oven is at the desired temperature; then bake the pizza for about 20 to 25 minutes.


White Pizza with asparagus


Ingredients for a pizza dough:

500 g flour
25 to 30 cl of warm water
20 to 25 g of fresh yeast
1/2 cc of sugar
2 cc of salt
2 tbsp of olive oil (The resulting pizza dough must sit for 4 h.)

Rest of ingredients:

300 g of green asparagus
The chopped stems 1/4 of a bunch of chives
10 g smoked butter
250 g mozzarella
200 g of fresh goat cheese
1 dash of olive oil
a pinch of salt
a turn of  white pepper
a handful of toasted pine nuts
a handful of arugula

Preheat the oven at maximum power (for me 275] c)
Cut the asparagus 5 cm below the tip.
In a skillet, cook the asparagus in salted water. Cover about 5 minutes and check for doneness with the tip of a knife, they should still be firm (because they will continue cooking on the pizza). To retain their green color, plunge them immediately into a bowl of very cold water. Then drain.
In a skillet, melt the butter, and cook in it, for  2 to 3 minutes, the chopped stalks of spring onions, then add the asparagus.
Salt and add a turn of pepper. Let it cook over a low heat for about 5 minutes, and reserve.
Flour the work surface. Roll out the pizza dough and spread. Place on a baking sheet lined with parchment paper. Prick the pizza with a fork. Cut your mozzarella into slices, place the pieces on the dough. In a bowl, mix the goat cheese with olive oil, salt and pepper. Then spread on the pizza the goat cheese, the asparagus tips and finish by sprinkling with toasted pine nuts.
Place the baking pan on the bottom of the oven for 8 minutes. Then, place it at the middle position and cook 6 to 7 minutes.
Remove from oven, and sprinkle with arugula and serve.


Pizza margherita



Ingredients for the dough:
500 g of flour, a tablespoon of salt, a small pack of yeast, a pinch of sugar, a tbsp of olive oil

Ingredients for pizza sauce:

tomato sauce

salt spoon, a spoon of olive oil
mozzarella, oregano, olive oil. 


In a bowl put the flour, yeast, salt, sugar, olive oil, and add a little warm water. Mix this paste in order to have a good soft dough. Knead the dough to achieve a thin and round pizza shape. For the sauce: In a saucepan put the tomato sauce, salt, the olive oil and cook for some time; then let it cool down. Spread the sauce on the dough, add the mozzarella, and bake it in the oven for 30 min.


Bolognese pizza

Pizza bolognesa

1 pizza dough
1 small box of Italian sauce
300 g minced meat
2 onions
100 g grated Gruyere
some parmesan cheese


Preheat oven to 180°C-356ºC
Roll out the dough. Put the Italian sauce, chopped onions, meat, salt, pepper, sprinkle with grated cheese and parmesan, and bake for 20 min.


Neapolitan Pizza

Pizza Napolitana


a ball of pizza dough
1 can of tomato sauce
50-100 g black olives and / or basil leaves
1 clove of garlic
250 g of mozzarella Sliced
some anchovies
olive oil


Add 2 tbsp of olive oil to the pizza dough and sprinkle with chopped garlic, salt and pepper.
Spread the tomato sauce and arrange the olives and anchovies, and top with slices of mozzarella.
Drizzle a little olive oil and bake at 190°C-3741F for about 20 minutes.


Pizza Pear and Gorgonzola

Pizza aux poire de Gorgonzola


ready-made pizza dough
2 tbsp of tomato purée
1 red onion
1 pear
2 tbsp of chopped walnuts
100 g Gorgonzola
some arugula leaves
olive oil


Preheat the oven to 200°C-392ºF. Place  a ready-made pizza dough on a baking sheet and spread on it  2 tbsp tomato puree (as close as possible to the edge). Sprinkle rings of the red onion, and slices of the pear, the chopped nuts large and Gorgonzola cheese. Bake the pizza 15 to 20 minutes until crisp and golden brown. Finish with a few leaves of arugula and a drizzle of olive oil.


Vegetarian Pizza La Trecia – Pizza Végétarienne La trecia

 pizza vegetariane


1 pizza dough
1 cup pizza sauce
1/2 cup  marinated artichoke hearts, quartered
1/2 cup sliced ​​mushrooms
1/4 cup onion, chopped
10 black olives, pitted and sliced
A pinch of oregano
1 1/2 cups Canadian Mozzarella cheese, grated
1/2 green pepper, chopped
1 large tomato, thinly sliced​​. 


Preheat oven to 230ºC-450ºF. Place the pizza dough on a baking pan. Cover with sauce.
Add artichoke hearts, mushrooms, onion and olives. Season with oregano. Cover with Canadian Mozzarella. Sprinkle with pepper and tomato.
Bake  for 10 to 12 minutes.


Pizza a la Trevisana (it can be replaced by radicchio)


Ingredients for 4 people:

15 g of yeast
200 gr. of Trevisana
1 small glass of water
100 g of Parma ham
350 grams of flour
80 g of Parmesan cheese
3 tbsp of olive oil
20 g of butter
Salt and pepper


Dissolve the yeast in the glass of warm water, mix the flour, add the olive oil and a pinch of salt, work the dough so that it becomes elastic and let stand for 2 hours.
Fry the Trevisana, cut into strips with a little butter, salt.
Cut the Parmesan into flakes.
Work the dough, and spread it on a baking sheet lightly floured.

Put the Trevisana and the Parmesan flakes on the pizza dough, pepper and pour 2 tbsp of  olive oil, add the prosciutto, cut  into very thin slices, and bake for 10 to 15 minutes.

Pizza with eggplant – Pizza alle melanzane

Pizza with eggplant Pizza Aubergines  


pizza dough (this recipe is for 2 large pizzas)
tomato sauce
3 slivers of garlic
a small eggplant
3 large slices of provolone cheese piccante
olive oil
salt and pepper


Prepare the pizza dough as usual

Cover the garlic chips with boiling water and let them sit for 20 minutes. Then, remove the water, add a little sea salt and mash with a fork. Transfer to a small pan, add a little olive oil and cook gently over low heat for a few minutes without browning, and set aside.

Cut the eggplant into slices, 2 to 3 mm thick. Brush with a little olive oil and brown both sides on a high heat in a grooved pan with a little of oil.

Preheat the oven to 250ºC-482ºF.

With your fingers, spread the dough on a baking pan lightly oiled. Spread the mashed garlic. Cover with a thin layer of tomato sauce, then add the provolone and the grilled eggplant. Sprinkle some pepper and a little oregano on the preparation.

Bake at 250ºC- 482ºF for 10-12 minutes, taking care not to burn the eggplant.


Neapolitan Salami Pizza – Pizza Salame Napoletano

Pizza au Salame Napoletano


300 g of pizza dough
4 large ripe tomatoes, chopped
180 g of mozzarella cut into thin slices
4 artichoke hearts in oil (canned)
2 tbsp of olive oil
5-6 slices of  ​​salami
8 pitted black olives
1 sprig fresh oregano, chopped
salt and pepper.


Preheat the oven to 240ºC-464ºF. Form a disk with the dough and place on a floured baking pan.
Drain the artichoke hearts and cut them in halves. Cut the pitted olives into slices.
Brush the surface of the dough with 1 tbsp of olive oil soup. Spread the chopped tomatoes and olives on it. Top with mozzarella slices, salt and pepper. Add the artichokes cuts and the chorizo ​​slices. Sprinkle with oregano and drizzle with theremaining olive oil.
Bake for 20 minutes.


Pizza with tuna and olives – Pizza con tonno e olive


Ingredients :

4 tomatoes
2 hard-boiled eggs
1 small can of anchovies
3 tbsp of stuffed olives
2 tbsp of capers
1 small can of tuna
Salt and pepper


Preheat the oven (200º C-392ºF).
Prepare the pizza bases according to recipe.

Wash the tomatoes, cut them into slices and garnish the pizza with them. Cut the egg into thin slices. Place them on top of the tomatoes along with the anchovy fillets, the chopped olives, capers and tuna. Add some salt, oregano and pepper to taste.
Bake for 20 min.


Pizza with onions and eggs – Pizza con cipolle e uova

Pizza with onions and eggs


1 pizza dough
500 g of onions
4 eggs
Some extra virgin olive oil


Fry gently the onions in a little olive oil. Wait until they are translucent or lightly brown.  Boil the eggs.. Preheat the oven to 230ºC-446ºF. Spread the dough on a baking pan.
Place the onions on the dough. Bake about 15 minutes.
Cut the boiled eggs into slices. Drizzle with a tbsp of olive oil. Re-bake for 2 minutes. Remove from oven and add some chopped basil.


Pizza with green and red peppers  Pizza con i peperoni rossi e verdastri

Pizza-aux-poivrons-verd t rouge

 Ingredients for 4 people:

Pizza dough (see recipe)
A can of peeled tomatoes
50 g of pitted black olives
a greenish and red pepper, cut into strips
Salt, pepper, olive oil


Cut the peppers into strips and blanch them in vinegar and water for 10 minutes, and then drain them. Spread the dough on baking pan, add the tomatoes, cut into slices, along with the pepper strips, olives, rosemary, sprinkle some oil and season. Bake the pizza in the oven for 8 minutes, turn off the oven,  remove the pizza add the chopped mozzarella and return to the oven for another 2 to 3 minutes to melt the cheese.


Links of interest:

The Gastrosite of Spanish recipes  — The Gastrosite of….on Facebook Some Pieces of the French Cuisine  — –  The French Cuisine as It Really Is —  The Italian Cuisine as It Really is — InterGastroLinksLa Isla Bonita Caribbean Recipes —  PhotoGastrosite by Carlos MIrasierras —  Carlos Mirasierras on Scribd — Carlos Mirasierras on Pinterest —  Gastronomía Española por Carlos MirasierrasLa Cocina BritánicaCarlos Mirasierras google +








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