How to make:

Pizza two ways with homemade dough

Just a few simple steps to creating amazing Pizza

Pizza mit selbstgemachtem Teig
Pizza mit selbstgemachtem Teig

Vegetarian

Prep Time
20 Minutes

Total time
Several hours

Bella Italia, Amore, Pizza. With three words you can almost create poetry. But actually the last word is already enough for that ;-). Today I show you my secret recipe for perfectly fluffy homemade pizza dough and two heavenly versions of pizza. 

The key to perfect dough is on one hand the double rising, on the other the added rosemary, which is incredibly aromatic. The first version of my pizza with tomatoes sounds pretty normal at first, but the combo of passata and walnuts truly is special. Add some lemon zest and ricotta for freshness, after baking top with arugula and you're good to go! The second version is amazing too. Even better with homemade pesto of course, unless you got tired after kneading (although the dough is basically simpler than ordering pizza). Throw in some small tomatoes, if you have them try multicolored ones and also olives - perfect. As a ricotta fan I always add that too, but maybe you're in the mood for some fresh buffalo mozzarella on top after baking?

I personally love thicker crust, but of course you can roll out your pizza really thin and top it that way.

Ingredients pizza dough for two servings:

250g pizza flour (in Austria type 700, traditionally type 00)
15g fresh yeast
5g salt
160ml lukewarm water
1tbsp rosemary

More flour for the working surface

Ingredients for one tomato pizza:

125g Tomato Passata
3tbsp Ricotta
Some walnuts
Lemon zest
Some arugula

Ingredients for one pesto pizza:

5tbsp Pesto
5 Small tomatoes
Some olives
3tbsp Ricotta

Teig vorm kneten

250g Flour · 5g Salt · 1tbsp Rosemary · 160ml Water · 15g Yeast

First, of course, you need to make the dough. To do this, mix the flour with salt and rosemary in a bowl. Then dissolve the yeast in lukewarm water, then add to the flour and stir.

Teig geknetet

More flour for the working surface

Then put the dough on the floured working surface and knead well until a smooth and elastic dough is formed. This will take about 5 to 10 minutes. Put the dough back into the bowl and cover with a damp kitchen towel and let rise for at least 2 hours.

Teig vorm zweiten Aufgehen

More flour for the working surface

After the first rising, put the dough back on a floured surface, cut in two and form two balls. Leave on the surface with space in between and cover with a damp towel. The towel must be quite damp, otherwise the dough will dry out on top. Again, leave to rise for at least 2 hours.

Belag mit Pesto

5tbsp Pesto · 5 Small tomatoes · Olives · 3tbsp Ricotta

Do not knead or move the finished dough much, but press it into the center of the preformed ball and carefully shape it into the desired shape. Then you can start topping the dough. Preheat the oven to 200°C. For the pizza with pesto, first spread the pesto on the pizza. Cut the olives and tomatoes into small pieces and distribute, lastly add ricotta. Bake in the hot oven on parchment paper for about 10 minutes, but be sure to keep an eye on it, because every oven heats differently and it could be faster.

Belag mit Tomaten

125g Passata · 
3tbsp Ricotta
· Walnuts · 
Lemon zest· 
Arugula

For the tomato pizza, season the passata to taste and spread on the pizza. Coarsely chop the walnuts and place them on the pizza together with the lemon zest. Lastly, add ricotta. Bake in the hot oven on parchment paper for about 10 minutes, but be sure to keep an eye on it, because every oven heats differently and it could be faster. Top the baked pizza with arugula and grate more lemon zest on it. All done!

Pizza mit selbstgemachtem Teig
Pizza mit selbstgemachtem Teig
Pizza mit selbstgemachtem Teig
Pizza mit selbstgemachtem Teig
Pizza mit selbstgemachtem Teig

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This Post Has 2 Comments

  1. Linni

    Hallöchen!
    Das sieht ja köstlich aus und werde ich ganz sicher mal nachmachen. Danke für das Rezept!

    Wünsche dir einen tollen Tag!

    Liebst Linni
    http://www.linnisleben.de

    1. Luisa Zungenspitzengefühl

      Danke dir meine Liebe! LG

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