The Best Homemade Pizza – No Pizza Oven Required

Homemade Margarita Pizza

This is officially my tried and tested pizza recipe…

So I’ve been trying a few different recipes over the past few weeks and I was looking for a recipe that caters to those foodies who don’t have a fancy pizza oven or clay pizza base at home and they ONLY have their regular oven with its standard baking tray, like me! I tried a few, made some tweaks and I can confidently say that I’ve found a recipe that delivers not only on taste and texture but also makes for really good leftover pizza, I mean, isn’t that the real test?

This dough’s process will initially seem like it’s a helluva lot of work but in reality it’s just a few NEW (perhaps!) steps that are quite easy and straightforward. The only real unusual thing is, you have to prepare your pizza dough a day or so in advance… this is because we are going to allow the dough to not only proof at room temperature but also proof further in the fridge, for at least 24hrs (this is known as cold fermentation – it’s great). Honestly, I don’t know about you but I don’t mind planning around a really good homemade pizza dough!

Here are just a few tips to keep in mind when preparing and ultimately building your pizza:

  • Your oven must be on MAX convection temperature for at least 1hr before attempting to make your first pizza. (remove the baking tray that you’ll be using before heating up your oven)
  • Remember to flip the tray upside down, lightly dust it with flour, and place your shaped dough on the upside-down tray where you can begin to add your sauce and toppings – insert the tray into the oven as is (upside down).
  • Don’t leave the oven door open for too long when removing or adding a pizza.
  • The thinner the base the better-styled pizza you’ll get (NYC style – thin with a crispy base).
  • If the base is too thick you’ll naturally get a ‘breadier’ base, it’ll be cooked but it won’t have a nice crust at the bottom.
  • When your base is nice and thin remember to not add too many heavy toppings.
  • And always consider the first pizza as your guinea pig!

Other recipes that I initially tried DID NOT call for a ‘fridge fermentation’ and those pizza bases ended up becoming quite crunchy later on and not in a good way, almost like old bread that’s only good for toasting. It didn’t stay crispy and chewy, even when cold… Now, this recipe does and THAT’S why it made the cut!

Feel free to halve the recipe – the serving sizes are quite generous and the recipe works just fine when halving the ingredients to ultimately yield 2 large pizzas or 4 medium-sized – enjoy!

The Pizza Dough Recipe

  • Servings: 4 Large Pizzas
  • Difficulty: Easy
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  • 2 1/2 cups warm water (300ml)
  • 1 tsp active dry yeast
  • 2 tsp honey
  • 6 2/3 cups all-purpose flour
  • 1 tsp fine sea salt
  • 4 tbsp olive oil


  1. Add the warm water, dry yeast, and honey to a bowl and mix. Allow for the yeast to bloom – the sugar from the honey and warm water allows the yeast to bloom (activates the yeast). Allow it to stand for 10 min.
  2. Add the flour and salt to a large bowl and mix well. Yeast and Dough
  3. Add the 4 tbsp olive oil to the yeast/water/honey mixture after the initial 10mins and mix. Make a well in the middle of the bowl with the flour and salt.
  4. Pour the yeast and olive oil mixture to the flour and mix gently.
  5. Tip out the mixture onto a lightly floured surface. First incorporate the loose dough pieces for about 30 seconds and then, confidently, knead the dough by rolling the dough away from you and then bring it back for about 3 mins. Don’t knead any longer as you don’t want to overwork the gluten in the dough.
  6. Lightly oil a large bowl and place the dough in the bowl – also ensure the dough is lightly covered in.
  7. Cover with cling wrap or a damp cloth for 5 hours and allow to proof in a warm space in your kitchen. To be Proofed Dough 5 hours before
  8. Remove the proofed dough after 5 hours – you’ll notice how the yeast and gluten have developed.Proofed Pizza Dough
  9. Now you’ll be sectioning the dough into 4 even quarters (4 large pizzas) and knead them in a manner that incorporates more air into the dough. Start by folding the dough inwards (locking in the dough), twist and repeat. Do this about 5 times to each quarter of dough.Kneading
  10. Once the kneading is done – place each ball in a lightly oiled bowl or Tupperware and tightly cover with clingwrap. Place all four containers in the fridge for at least 24 hours (trust me – it’s SO worth it!)
  11. After 24 hrs your dough is ready to use – just be aware that the cold fermentation has caused the dough to be extremely pliable so be gentle when forming your base and don’t take too long as you don’t want the dough to warm up too much and become difficult to work with.

Pizza Homemade

I like to make a very simple tomato base for your traditional margarita – it’s not a sauce I’d use for pasta or lasagne but definitely one for pizza bases… you want the oregano and garlic in the sauce to drive it.

Tomato Sauce

  • Servings: 2 Cups of Sauce
  • Difficulty: Easy
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  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • 1/2 medium chili, chopped
  • 1 tsp oregano, fresh or dried
  • 1 1/2 tsp brown sugar
  • 1 can of tomato puree


  1. Simmer the olive oil, garlic, chili and oregano for 5min – ensure the garlic does not burn
  2. Add the can of tomato puree and sugar – fill the can that remains behind halfway with water and add to the tomato mixture.
  3. Allow to simmer for 15 mins, covered. Should thicken up beautifully.Tomato Sauce for Pizza

Also who has tried a little garlicky white sauce in place of your traditional tomato base… super cheesy and tasty!

White Cheese Sauce

  • Servings: 1 1/2 Cups of Sauce
  • Difficulty: Easy
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  • 2 tbsp butter
  • 2 garlic cloves, crushed
  • 2 tbsp flour
  • 1 1/4 cup of milk
  • 1/4 tsp salt
  • 1/4 cup parmesan


  1. Melt butter in a small saucepan over medium heat. Whisk in flour and continue whisking for 1-2 minutes (do not let it brown).
  2. Slowly add milk, whisking constantly until smooth, thickened, and bubbly.
  3. Whisk in 1/4 tsp salt, 1/8 tsp black pepper, and pressed garlic.
  4. Add parmesan cheese and whisk another 30 seconds. Remove from heat and continue whisking just until cheese is melted and sauce is smooth then set aside to cool before using for pizza. Do not boil after adding cheese or sauce may curdle. Once cooled, cover and refrigerate up to 5 days.

    Roux – the mixture of butter and flour.

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