I say “personal” because our oven is too big for a full-sized family or large pizza. Oops.
Also, before anyone ragequits this post, I eat pineapple on my pizza.
Introduction: Homemade Pizzas
This is one of those things that I’ve ALWAYS wanted to try. My mom used to make us pizza at home all the time (though I think she used store-bought dough back then). That was back when our full-sized oven was still hooked up to the gas. Now it’s just in our kitchen for decoration, and we use a smaller electric oven instead.
I also fell in love with the idea of homemade pizzas back in college. I’d buy packs of tortilla and use it as my pizza base. I’d add different toppings and pop it into this little oven toaster we had. (I still have that oven toaster in my med school condo). It was great.
Homemade pizzas, in whatever form they take, tend to be cheaper and healthier than the ones you get from fast food chains. It’s the perfect breakfast, lunch, snack or dinner!
Ingredients: Personal Pizzas from Scratch
I based the recipe for quick and easy pizza dough from A’s Cookbook over at YouTube. It’s a really simple recipe that anyone can do. I think. One of the commenters was apparently a very successful 12-year-old cook.
I was a little bit more confident than I was when I made white bread from scratch. But I still had shaky faith in my dough-making and cooking abilities. I didn’t want to waste the ingredients all the way, so I halved their recipe and the serving size.
This recipe makes three 6-8 inch personal pizzas.
- 180 grams all-purpose flour
- 1/2 tsp instant dry yeast
- 1 tsp sugar
- 1/4 tsp salt
- 1 tbsp oil
- 1/2 cup warm water
For the toppings (all up to you):
- 1 can of pineapple slices, around 220 grams, cut into pieces
- 1 pack of tomato sauce, around 200 grams
- 2 slices of ham, diced
- Cheddar cheese, shredded
Homemade Personal Pizza Recipe
Prep time: 15 minutes
Proof time: 60 minutes
Baking time: 20 minutes
Total time: around 1 1/2 hours
- Mix flour, instant yeast, sugar, and salt using a whisk.
- Add warm water gradually to the dry mix, gently folding the flour over the liquid.
- Once combined, knead the dough over a flour-covered work surface. Knead for around 5 to 10 minutes —This apparently activates the gluten in the dough.
- Place dough in a well-oiled bowl. Cover bowl with a dry cloth, and allow to rise until doubled in bulk. — This took around 1 hour, inside the oven or placed in another dry, non-ventilated area.
- Divide the dough into 3 pieces.
- Use a rolling pin to stretch pizza into desired shape and thinness. — I really went crazy with the shapes here, haha!
- Poke holes into the pizza using a fork.
- Depress a margin around half an inch from the edges to create the crust.
- Add tomato sauce, cheese and other toppings as desired.
- Bake at 220 C for 20 minutes until golden brown and cooked through.
Note: Apparently, homemade pizza dough tends to rise too much in the oven. I definitely saw that happen in our case (which made me regret not rolling it a little thinner).
You can instead stretch or roll the pizza extra extra thin, pinch out any bubbles during the kneading/shaping process, and make the crust area small.
Until next time!
❤️ Your resident kitchen gremlin