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Make Your Own Pizzas
Who doesn’t love a pizza party? And when you can customise each pizza to suit everyone’s cravings, it takes the fun to a whole new level! Making pizza from scratch might sound intimidating, but trust us, it’s actually super easy. All you need is a good pizza dough base, and then the toppings are only limited by your imagination. Whether you're craving a classic Margherita with fresh basil and mozzarella or something with a little more flair—say, a Hawaiian with pineapple and ham or a Green Pesto and Potato combo—this DIY pizza night will have everyone coming back for more. Plus, there’s something seriously satisfying about pulling a bubbly, golden pizza out of your oven!
To start, whip up a batch of pizza dough. Then, roll it out, let everyone pick their favourites, and get creative! The Margherita with tomato sauce, mozzarella, and basil is a no-brainer for a traditionalist. If you’re in the mood for something with a twist, try the Mixed Mushroom and Thyme, which brings a cozy, earthy flavour to the table. Or go bold with Prosciutto Ricotta and Hot Honey—trust us, the sweet-spicy drizzle over creamy ricotta and salty prosciutto is next-level good!
Pizza Dough
Ingredients :
makes 5x 28cm pizza bases
Cooking notes:
makes 5x 28cm pizza bases
- 1kg (4 cups) bread flour or pizza flour (or plain)
- 3 tsp (10g) instant yeast
- 4 tsp (25g) salt
- 1 3/4 tbsp (35g) white sugar
- 1/3 cup extra virgin olive oil
- 550 ml (2 1/4 cups) warm tap water
- Extra flour and olive oil for working
Method
- Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.
Make a well in the centre. Pour in oil and water. Mix dough until it comes away from the side of the bowl. - Sprinkle work surface with extra flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until smooth. Shape into a large ball.
- Drizzle a large bowl with olive oil (you can use the same bowl). Place dough in bowl, turn over and rub top with oil. Cover with and put in a warm place for 1 – 2 hours until it doubles in size.
- Once risen, lightly dust a work surface with flour and scrape dough onto the surface. Shape into a log, fully deflating dough in the process, and cut into 5 equal portions.
- Shape dough portions into balls, tucking the sides under to create a smooth surface. Place balls, smooth side up, on a large tray (we used a large oven tray) – 5cm from the edge of the tray, and 10cm from each other.
- Sprinkle balls with a touch of flour and lightly rub to coat the surface (so they don't stick to the tea towel). Cover balls with a lightly damp tea towel. Leave in a warm place for 1 hour until almost double in size. (If fridge-cold, this will take 3 – 4 hours).
To Cook Pizza: - Preheat oven to 275°C, or as high as it will go. Place an oven shelf in the top third of the oven.
- Sprinkle work surface with 1/2 - 1 tbsp flour. Working with one dough ball at a time, place a ball onto the flour. Without touching the edges, use your fingertips and the back of your fingers to deflate the dough gently and spread it out into a 20cm round. Then use your fingers and palms to stretch the dough, working around the circle, until it's almost the intended size.
- Drag dough onto a pizza pan or lined oven tray. Then finish stretching it to its final size. Neaten up the shape so it's as perfectly round and uniform as possible – the shape you have now is the shape it will bake to.
- Once pizza dough is shaped into balls, you can rise them in the fridge over 3-4 hours to allow yourself extra time to prepare toppings, or whatever you need that extra time for.
- Pizzas can be cooked in a pizza oven or a BBQ. We wanted to show you that you can achieve the magic in your regular, home oven!
Want to make this at home? We used Caputo Pizzeria 00 Wheat Flour, 1kg, Caputo Lievito Dry Yeast and Murray River Salt Flakes from the Dinner Twist Marketplace.
Pizza Sauce
Ingredients :
covers 4 30cm pizzas
covers 4 30cm pizzas
- 1 cup tomato passata
- 1 tbsp tomato paste
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
Method
- Add ingredients to a bowl and mix to combine.
- That's it!
Margherita
Ingredients :
makes 1 pizza
Cooking notes:
makes 1 pizza
- 1 pizza base
- 1/4 cup pizza sauce
- 125g fresh buffalo mozzarella, roughly torn
- 2 tbsp extra virgin olive oil
- 12 basil leaves
Method
- Spread pizza dough with pizza sauce and mozzarella cheese. Drizzle over olive oil.
- Bake for 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.
- Garnish with roughly torn basil leaves. Cut into wedges and serve.
- Margherita is simple, it's a classic for a reason!
Hawaiian
Ingredients :
makes 1 pizza
Cooking notes:
makes 1 pizza
- 1 pizza base
- 1/4 cup pizza sauce
- 1 1/3 cups mozzarella cheese, grated
- 2/3 cup ham, cut into batons
- 225g tinned pineapple, drained
Method
- Spread pizza dough with pizza sauce. Add ham and pineapple, and top with mozzarella cheese.
- Bake for 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.
- Cut and serve.
- Substitute tinned pineapple with fresh diced pineapple.
- For an adult twist, add anchovies and a sprinkle of dried chilli flakes!
Want to make this at home? We used Golden Circle Pineapple Pieces in Juice and Mondo Butcher & Grocer Free Range Boneless Leg Ham from the Dinner Twist Marketplace.
Basil Pesto Potato and Burrata
Ingredients :
makes 1 pizza
Cooking notes:
makes 1 pizza
- 1 pizza base
- 1 medium potatoes (red or blue)
- 1 jar (approx 190g) basil pesto
- 2 tsp mixed sesame seeds
- 1 burrata
- Microgreen herbs to garnish
Method
- Use a mandolin to thinly slice potato.
- Spread pesto over pizza dough. Sprinkle over sesame seeds and layer on potato slices. Drizzle thoroughly with olive oil and season with salt and pepper.
- Bake for 10 minutes, rotating at 4 minutes and checking at 8 minutes, until potato is golden.
- Serve pizza with burrata and garnish with micro green herbs.
- If you don't have a mandolin use a sharp knife to slice potato as thinly as possible.
Want to make this at home? We used Barilla Pesto Genovese and Local Potatoes from the Dinner Twist Marketplace.
Mixed Mushroom and Thyme
Ingredients :
makes 1 pizza
Cooking notes:
makes 1 pizza
- 1 pizza base
- 250g mixed mushrooms, roughly torn
- 1 small shallot, finely diced
- 1 bunch fresh thyme
- 2 tablespoons balsamic vinegar
- 3 tbsp fig jam
- 1/4 cup ricotta cheese
- 1/4 cup shaved provolone cheese
Method
- Heat a frypan over medium-high heat with oil. Add mushrooms, shallot, and 1/2 bunch of thyme leaves. Sauté for 4-6 minutes until shallot softens and mushrooms tender. Remove from heat. Add balsamic vinegar and season with salt and pepper. Allow to cool.
- Spread ricotta over pizza dough. Spoon on fig jam. Top with mushroom mix and provolone cheese.
- Bake for 10 minutes, rotating at 4 minutes and checking at 8 minutes, until crust is puffy and golden.
- Garnish with fresh thyme and slice to serve.
- We used a mix of oyster mushrooms and button mushrooms.
- Substitute fig jam with quince paste, apple chutney or another gourmet fruit chutney of choice.
Prosciutto Ricotta and Hot Honey
Ingredients :
makes 1 pizza
Cooking notes:
makes 1 pizza
- 2 tbsp honey
- 1/2 - 1 tsp dried chilli flakes
- 1 tsp white wine vinegar
- 1 pizza base
- 1/4 cup pizza sauce
- 1/4 cup buffalo mozzarella, roughly torn
- 1/4 cup ricotta
- 100g prosciutto, roughly torn
- 1 shallot, sliced
Method
- Add honey, chilli flakes and vinegar to a bowl. Mix to combine.
- Spread pizza sauce over dough. Add mozzarella, prosciutto and shallot. Spoon on ricotta.
- Bake for 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.
- Slice pizza. Drizzle over hot honey to serve.
- Substitute prosciutto for a hot or mild salami, ham, or bacon. Or take it vegetarian and omit it altogether!
