Homemade deep pan pizza with wholemeal seeded base, a delicious and smooth homemade tomato sauce and toppings you can easily adjust to your liking.
Here I’m using spicy minced meat, mushrooms, a mix of green and red bell peppers, shallots, organic cheese, basil and thyme.
Pizza Dough Ingredients
This is the ONLY recipe you’ll ever need for a scrumptious homemade deep pan pizza dough – Naturally vegan and dairy-free and just 5 ingredients needed!
The traditional Neapolitan Pizza recipe calls for just 5 basic everyday ingredients: water, flour, salt, yeast, and extra virgin olive oil.
I’m using a wholemeal, seeded flour from Sainsbury’s to add a little nutrition but you can use plain flour just as well. I think the seeds gives this pizza that EXTRA touch. See tips for flour further down.
This might seem silly, but living in Central London means I never drink tap water. I’ve heard too many stories about how dirty it is. Haha So just to be clear, you can use any kind of plain water, but make sure is at the right temperature.
Active yeast, fresh or dry must always be hydrated with lukewarm water (around 22 ℃, 71.60 ℉) because cold water can cause the glutathione (gluten in the yeast) to leak out = the bread won’t rise.
Personally I live and breathe for TIPO 00 when it comes to plain flour, but I couldn’t find it just as I haven’t managed to find fresh yeast in the shops here in London yet. Can someone please explain why?
I use a medium-strong flour. Opt for stone-ground organic flour whenever possible.
Make sure to choose a flour with a value preferably between W280 and W320 (usually sold simply as bread flour or pizza flour).
The strength of the flour has vital importance; strong flour contains more gluten than other types of flour, which gives it its elasticity and enables the dough to rise with a good structure.
As always, make sure you’re using quality olive oil. It needs to smell like Italy and sun.
Adding a bit of extra-virgin olive oil into the dough helps facilitate the binding of proteins, allowing the formation of a more homogeneous glutinous mass.
It will also result in a more fragrant pizza, similar to the one you’ll get in an Italian pizzeria.
For best results, make sure you’re using tomatoes on the wine and preferably a rather sweet type such as Datterino.
Tips For The Best Homemade Italian Pizza Dough
These easy-to-follow tips will help you get foolproof, delicious & crisp homemade pizza – or any kind of homemade bread – every SINGLE time!
Flour & water. Pay particular attention to the type of flour you use, and to the water temperature. These two aspects are critically important to achieve a really perfect homemade pizza.
Add sifted flour. Sifting the flour avoids the formation of lumps, and allows good oxygenation of the dough.
Salt should be added as late as possible. It’s best to mix it with a little bit of the water you’ll be incorporating into the dough.
Stop kneading when the dough is compact and elastic, moist but not sticky. If you lightly dip your finger into the dough and the hole bounces back slowly, then the dough is ready.
If you’re using a mixer, stop mixing when the dough comes off completely from the bowl.
Let the dough rest until at least doubled in size. Long fermentation allows the enzymes contained in the flour to trigger the chemical processes that transform the starch (carbohydrates) into simple sugars and the gluten (proteins) into simple amino acids.
These processes give a good pizza great digestibility, having performed part of the work that otherwise our stomach should have carried out.
Alternative pizza base
If you’re looking for a lighter and not-so-much-bread version look no further. Simply check out my Tortilla Pizza Recipe on Instagram right here
For other delicious recipes go to my homepage www.ryeinthesky.com
Homemade deep pan pizza
A fulfilling wholemeal, seeded base with a smooth, homemade tomato sauce flavoured with shallots, garlic and lemon juice. On top, I have spicy minced beef, mushrooms, red and green pepper, proper Danish bacon imported myself from a Danish farm, shallots and basil + thyme. But the beauty is that you can use your own toppings as you like. Just make it rather flavourful as it's a deep pan so the soft, bready base needs something to balance it out.
- 25 g fresh yeast or almost 2 sachets of dried yeast ((one sachet = 15 g))
- 3 tbsp quality olive oil
- 2 ½ dl lukewarm water
- 4-6 dl (4-600 g) wholemeal, seeded flour (or add seeds of your liking)
- a little salt
- extra olive oil
Homemade tomato sauce
- 2 shallots, finely chopped
- 1 clove garlic
- 1 box Italian Passata sauce
- 1 tbsp tomato puree
- 1 tbsp brown muscovado sugar
- ½ lemon, juice
- 1 pk organic mince 5%
- 2 shallot, thinly sliced
- 5 large organic mushrooms
- ½ green pepper
- ½ yellow pepper
- 1 pk organic cheddar cheese
- organic bacon, fried crispy
- fresh basil
- fresh thyme
Spices for the mince
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp chilli (I used fresh green chilli)
- 4 tbsp tomato puree
- 1 tsp cumin seeds
- Salt + pepper
If using fresh yeast, dissolve it in the (lukewarm) water. To test if the temperature is right, simply put your finger under the tab/in the container and you shouldn't be able to feel the water. I.e. it should be the same temperature as your finger so you shouldn't get either cold or warm sensations.
If using dried yeast pour it in the water and dissolve slightly.
Add oil, salt, and about 1 dl (½ cup) of the flour and mix well.
Slowly mix in the rest of the flour – stop when you have a malleable, elastic dough. Kneed it on your cleaned kitchen countertop if necessary. Grease the entire bowl with a thin layer of oil and leave the dough in the bowl to rise in a warm-ish place. Leave for 1-1½ hour.
In the meantime prepare the tomato sauce and toppings.
Roll out a large sheet of baking paper and roll the dough out on to this. Work into a thick, even rectangle and gently transfer to the baking tray.
Turn on the oven at 230 C – use a pizza stone if you've got one.
Spread out generous amounts of the homemade tomato sauce, your toppings and top it off with plenty of shredded cheese.
Bake in the oven for 10 minutes or until the crust is crispy and the cheese is golden.
Homemade tomato sauce
Chop the onion and garlic finely.
Heat up a little olive oil in a saucepan and add the onions and garlic. Stir until almost seethrough.
Add Passata sauce, tomato puree, sugar and lemon juice.
Bring to a simmer and taste to flavour. Let it cool slightly before adding on your pizza base.
I simply browned the mince well, added spices, tomato puree and herbs and mixed well.
Rinse and chop the vegetables.
Start with tomato sauce, then mince and veggies and finish with lots of cheese, a little salt and cracked black pepper.