Home-Made Pizza Recipe (2 Easy Ways)

Hello everyone,

Today I'm going to demonstrate how to make something really interesting. Specifically, I'll show you how to cook pizza in two different ways: on top of the stove and in the oven. If you're curious about how this is done, then let's get started.

Now that we've got the ingredients down, let's make the pizza dough. In a mixing bowl, add the all-purpose flour, instant yeast, granulated white sugar, and salt. Give it a good stir to combine. Next, make a hole in the center and add the egg. Mix again to combine. Finally, add the warm milk and mix once more to complete the recipe. The soft butter is added next. Now, we need to use our hands, combine all the ingredients with them with your hands until a dough forms.

Once the dough has formed, move it to a flat surface and knead it for at least 10 to 12 minutes. This will help activate the gluten in the dough and give it the perfect consistency—it should be very soft and elastic.

This is a crucial step that cannot be overstated; if you don't have a stand mixer at home, you can use one as long as you knead the dough for at least 10 to 12 minutes to get the proper consistency. It will take some muscle power, but the results will be worth it in the end. After you pop the dough with your finger, it should be very soft and immediately spring back up. To activate the yeast, put the dough back in the mixing bowl, cover it with a kitchen napkin, and put it somewhere warm. The dough will then double in size and lose weight.

Prepare the pizza toppings while it's rising. A typical pizza topping consists of sauce, veggies, proteins, and a lot of cheese. You can use store-bought pizza sauce or any other tomato-based sauce, or you can make your own at home. Making your own pizza sauce is a simple and quick way to incorporate a lot of veggies into your meal; I use a lot of veggies to make mine.

I'm using tomatoes, celery, onions, green, and red bell peppers, as well as some carrots and scotch butter peppers. Chop all the veggies into small pieces. Then, add a little oil to a skillet and heat it over medium heat. After a few seconds, add the onions and sauté them, followed by the carrots and celery, which should cook for a minute more. Finally, add the tomatoes, red and green bell peppers, and onion. Add thyme, curry powder flavor cubes, and salt, and stir to mix.

Next, add 1 cup of water, cover the pot, and simmer for 5 minutes. After the vegetables have softened, transfer them to a blender and process until they are completely pureed. The sauce should then have a creamy consistency; if you prefer a red sauce, don't add too many carrots. You can store the sauce in the freezer for up to 2 months until you're ready to use it. I like to make this in large batches so that I don't have to keep making it every time I make a pizza for the proteins. I'm using chicken breasts, sausage, and bacon pieces; you can use any available proteins. Season the chicken with salt and pepper, then transfer it to an old pan over high heat. Sear the chicken for three to four minutes on one side, or until it turns brown. Then, turn it over and cook it for an additional three minutes, tossing the bacon and sauteed pieces on all sides.

Remove the heat pot and cut the cheese into bite-sized pieces. Transfer to a plate and set aside. Next, grate the cheese using a box grater. Since mozzarella cheese is so flexible, it's typically the cheese of choice when making pizza. After grating, place the cheese on a plate and set it aside. Since I'm adding veggies, slice them into strips and set them aside as well. As I mentioned before, you can make your own pizza sauce, buy it from the store, or use any other tomato-based sauce you like.

The dough should have doubled in size by the time the pizza is assembled. To see how soft it is, remove it from the mixing bowl and place it on a level surface. I intend to employ both of them. I've got all of my toppings ready to go.

Work with each of the four equal portions one at a time. When you want to use this dough, simply take it out of the freezer, place it on the counter, and let it thaw before using it for the stove method. Take one of the cut doughs and roll it out with a rolling pin, making sure to trim the edges to make it look pretty okay. Then, place a pan on low heat and generously coat it with vegetable oil. You can store this dough in the freezer for up to two months.Let the pan heat up, then lift the dough and transfer it to the pan. Cook it for three to four minutes on one side, or until it's lightly browned. Then, flip it over and start adding the toppings right away. Spread the sauce on the pan, then add the cheese, chopped bacon, sausage, and bell peppers. Finally, add more cheese, and cover the pan right away.Spread the sauce on the surface first, then add the cheese, chopped chicken, sausage, and bacon pieces, bell peppers, and then more cheese. Cover the pan and cook for an additional three to five minutes on very low heat. This is crucial to prevent your dough from burning, as the steam released will help melt the cheese and slightly cook the toppings. Finally, open the pan, turn off the heat, and transfer the pizza to a plate.

Enjoy it just the way it is, sliced into slices. To use the oven method, simply stretch out some more dough and coat it with cooking spray or oil. If you don't have a pizza tray, you may use any oven-safe tray. Make sure the dough is exactly positioned on the tray before cutting some pizza sauce on top and adding additional pizza sauce after the shredded cheese, sausage, and bacon bits are added. the strips of bell pepper, and lastly, an enormous amount of cheese—be quite liberal with it. After baking the pizza for 15 to 20 minutes, or when the cheese is melted and the dough is lightly browned, remove it from the oven and cut it into slices. You'll feel really good about yourself at this time because you did a job well done. Preheat the oven to 350 degrees.

Any of the techniques you will be experimenting with can be used. I alternate between the two methods depending on how I'm feeling and how much time I have to prepare my pizza, but both methods always turn out perfectly. So, you guys, I know that making this pizza involves a lot of steps, but I assure you that it's well worth it. I think the only tedious part is having to wait for the yeast to prove to rise, during which you can proceed, of course. I'm preparing the pizza sauce or any other necessary proteins, and then I chop the toppings that you'll need for the pizza. Alternatively, you can use the quick and easy approach, which involves purchasing the pizza dough and sauce from the store and using the smoked chicken as a topping.

You can choose not to go through this process, but believe me when I say that it is well worth it. After all, you can literally slap yourself on the back and say, "Well done," because you did a great job, and it tastes fantastic and everyone will adore it.

Till then, please treat each other with extreme kindness and selflessness. Thank you, and I can't wait to go try my pizza.

Bye, guys.