Description
A chewy, flavorful homemade pizza made with a blend of high- and low-gluten flour for a perfectly elastic dough. This beginner-friendly recipe creates a professional-quality crust ideal for your favorite halal toppings.
Ingredients
- 320 grams high-gluten flour
- 160 grams low-gluten flour
- 40 grams fine sugar
- 5 grams salt
- 20 grams fresh yeast (or 7 grams active dry yeast)
- 265 grams water
- 20 grams butter (or substitute with olive oil)
Instructions
- In a mixing bowl, combine high-gluten flour, low-gluten flour, sugar, salt, yeast, and water. Mix and knead until a dough forms.
- Add the butter and continue kneading for 10–12 minutes until smooth and elastic.
- Divide the dough into 2 equal portions for medium pizzas or more for smaller ones.
- Roll each portion into a circle. Use a bowl as a guide to press an imprint, then shape the raised edges. Prick the center with a fork.
- Let the dough rise in a warm place until it’s about 1.5 times its original size (around 45–60 minutes).
- Preheat oven to 200°C (392°F) for 10 minutes.
- Add your preferred halal toppings (e.g., tomato sauce, cheese, vegetables, cooked chicken, herbs).
- Bake at 190°C (374°F) for 15 minutes or until crust is golden and toppings are cooked through.
Notes
- Use bread flour if you don’t have high-gluten flour.
- Olive oil can be used instead of butter for a lighter crust.
- Pricking the dough helps prevent large bubbles during baking.
- Mini pizzas can be made for individual servings.
- Freeze dough portions before baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of a medium pizza)
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
