Fresh basil will wilt and turn black with heat, so hold off on the fresh basil until you are ready to serve. Fresh Basil – You can roughly chop it, tear it with your hands, or just place whole leaves onto the hot pizza when it comes out of the oven.

I grow my own in the summer, but in the winter months, you can find them in most grocery stores. They are smaller – about the size of a gold ball – and they have fewer seeds.

Tomatoes – One of my favourite tomatoes for pizza is cocktail tomatoes.

Buy fresh mozzarella that you can tear with your hands or a ball that you can slice and layer onto the pizza.

Cheese – Good mozzarella is the classic choice and the only choice when it comes to authentic Margherita Pizza.

Garlic – Fresh garlic will give your pizza sauce so much flavour!.

I will personally respond as soon as possible! Scroll down to the comment section and write me a message. (Be sure to keep away from drafts or an open window.) Then, it’s ready to roll out and assemble your pizza! Cover with a clean tea towel and set aside to rise for 15 minutes. Use your hand to knead the dough until it forms a smooth ball. Use a wooden spoon to stir the flour into the water and oil until the liquid is absorbed. Add 2 1/4 cups of all-purpose flour and any seasonings you would like too. Next, whisk in 1 1/2 tablespoons of olive oil. Sprinkle 1 teaspoon of active dry yeast over the surface of the water and let sit for two minutes. Place one teaspoon of sugar into the bottom of the bowl and pour over the 3/4 cup of water. Measure out 3/4 cup of water that’s 110 degrees F. This will temper the bowl which is important to yeast activation and growth. To make homemade dough, fill a glass or metal mixing bowl with hot tap water. And, you can load the crust with seasonings like oregano, basil, and even dried red chili flakes for some heat! Or, you can make your own! My pizza dough recipe is going to be your new favourite pizza dough – trust me! The dough takes about 15 minutes from start to finish. You can use store-bought, frozen pizza crust for this recipe.

Because good pizza comes down to two things – great sauce and great dough! And my homemade pizza sauce doubles as a marinara-style dipping sauce too!Ĭlick on your most used social media icon below and follow me! I was finally able to recreate a pizza sauce worthy of my delicious homemade pizzas. I made a promise to myself that I would make a batch of pizza sauce as soon as I could get my hands on some summer fresh tomatoes. We tried others, but I was never happy with them. Even while it was in business, I still opted to make pizza at home most of the time.Īfter a few months, I kept running into the problem of not being able to find our regular can of pizza sauce at grocery stores. Eventually one opened up, which had great pizza, but it has since closed. Then, back when the lockdowns started at the beginning of the pandemic, we were spending much of our time at our house where pizza joints were not very close. After a long week of work and school, it was just what we needed to put the week behind us. A few years ago, before the pandemic and lockdowns started, we ordered pizza every Friday night.

Ingredient margarita pizza