Happy #NationalPizzaDay – let's celebrate!
A complete guide to making pizza at home – plus a round-up of the best pizza recipes from across the internet
A pizza is just one of those things that unites people and all in all, just makes you feel a whole lot better once you have a slice (or three).
Whether you like your pizza from the local Domino's enjoyed among friends during a movie night, or like to lovingly share a gourmet woodfire pizza complete with hand-picked basil and Sicilian tomatoes with your partner over dinner and a glass of red, the options are infinite – and there's a pizza to suit every person and every occasion.
Making pizza at home
Having trouble getting started with baking the perfect pizza at home? Keep these pointers in mind to ensure that your pizza turns out perfect every single time. You won't want to order out anymore once you master this craft!
1. Skip the rolling pin - the best tools are your hands!
The base is the foundational element of your pizza, and arguably, the most crucial part. When it comes to forming the flat oval or circular shape of your dough, use your hands to stretch the elastic ball of dough into a round, flat shape. Place the dough on a floured surface like a pizza peel, and pull the dough to shape, with a raised edge. Using a rolling pin during this stage can result in a flat, cardboard-like crust, rather than a soft and fluffy one.
2. Be sparing with your tomato elements
If you want to avoid a soggy pizza, it's best to stick to a thin layer of tomato sauce spread across the pizza. This also holds true for any tomato toppings. Make sure to use thin slices of tomatoes, and drain the excess juice from any canned or sundried tomatoes before adding them onto the pizza. To take this a little further, thoroughly salt your tomatoes in a small bowl for at least 10 minutes, then rinse them with cold water, dry them with a paper towel, and add sprinkle them over the pizza.
3. Consider lightly cooking your toppings
Chopping up fresh vegetables and baking them for a few minutes atop a pizza can still leave them quite firm once done. Though some may enjoy crunchy vegetables as pizza toppings, for most people, this takes away from the sensorial pleasure of enjoying a smooth pizza, where all the toppings blend into each other effortlessly, enveloped in a fine layer of creamy, velvety cheese. For leafy greens such as kale and spinach, lightly sautée them in a pan and squeeze them dry before topping them on the pizza. For marrow vegetables such as eggplant and zucchini, salt them before draining the excess fluid, then grill, roast, or sautée them for a few minutes. Raw and fatty meats should also be properly cooked before baking - this includes chorizo and bacon. The exceptions to this rule include cured meats such as pepperoni and vegetables such as onion and bell pepper.
4. Give the crust some love
Right before the pizza goes into the oven, and after it comes out, lightly brush the raised edges of the crust with some extra virgin olive oil. This will give the crust a beautiful rich colour and extra crunch factor, along with some lovely added flavour.
5. Sprinkle your herbs - as the final touch
Instead of dousing your pizza in half a bottle of that dried oregano stored at the back of your spice pantry before it goes in to cook, add your tender herbs to the pizza once it comes out of the oven and has slightly cooled. This also includes basil, parsley, and chives. No one wants blackened herbs on their pizza! This will keep them light, fresh, and flavoursome.
Looking for some inspiration for your next pizza? Here are a few of the best recipes to get you started!
The best pizza recipes from across the internet
For the beginner
This simple yet delightful pizza recipe by Sophia's Kitchen is the perfect starting point for anyone ready to take the first step into creating fresh, homemade pizzas with the toppings that you love.
For the vegan
This delicious vegan pizza by the Minimalist Baker doesn't compromise on flavour or satisfaction - with sautéed vegetables, vegan cheese, and a beautiful garlic-herb crust, this one is a surefire winner!
For a twist on a classic Middle Eastern dish
This spicy lamb with parsley and red onion pizza by Andy Baraghani for Bon Appétit, pays homage to the Middle Eastern flatbread, lahmacun.
For those who love pineapple on their pizza
This Hawaiian pizza recipe by the King Arthur Baking Company is loaded with ham and fresh pineapple.
For those who enjoy the finer things in life
This French take on pizza with red peppers, sliced potatoes, tapenade and Fontina cheese by Rick Rodgers for Epicurious is sure to please even the biggest of food critics.
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