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!

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.

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

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