I honestly don’t know anyone who doesn’t love homemade pizza – as far as I’m concerned, it’s always a fabulous idea. Kids love it, adults love it, and it’s a great portable food for picnics and movie nights. It’s super customisable and the taste of a crunchy crust, topped with your favourite toppings covered in a smattering of melted cheese is the stuff dreams (at least mine) are made of.
The reason I have called this recipe the best homemade supreme pizza is because this, to me, is a fool proof pizza dough recipe which always works out. You don’t need to know much about making yeasted dough, kneading or rolling and, even if it doesn’t look absolutely perfect the first time around, it will still come out delicious and crispy. The perfect vehicle for all your favourite ingredients.
What do we put on our homemade supreme pizza?
I love to layer our supreme pizzas as follows:
Obviously, on the bottom (I know, I am telling you amazing things you’ve never previously heard of!). I like to shape the dough into a rough circles, then roll it out to a larger circle and then stretch it with my hands in the air or on the kitchen bench, until it’s just about the shape you’re after (in this case, round and biggish). Then I usually place the dough onto the baking tin which I have lined with baking paper and keep gently stretching and pushing the dough around with my fingers until it is stretched right up to the edges of my baking tin (like you can see in the photo below). What I love about this dough is that it’s not super sticky and it’s maleable, just like good pizza dough should be.
Tomato sauce layer
I have used my easy roasted tomato pasta sauce here because I had it on hand and because it’s so good – it already incorporates the wonderful flavours of roasted sweet cherry tomatoes, caramelised onion, garlic and salty green olives – a great flavour base to house all those other toppings!
If you’re not a meat eater, feel free to skip this layer or substitute veggies or other protein. As this is a supreme pizza, to me that means more than one type of meat is required. I have used thickly diced ham here (chopped from a ham leg) and slices of cooked beef sausage which we had left over from the previous night. Feel free to substitute what you have/love, including other types of cooked and deli meats.
I have included sliced capsicums (green and red), more Sicilian green olives (because we love them – they’re not as salty as some of the other olive varieties), cherry tomatoes and mushrooms here but again, feel free to pop on whatever other veggies you might have – pizzas can be a great clean-the-fridge-out meals.
Finally, the crowning glory – I love the combination of tasty, mozzarella and parmesan here. I like to sprinkle the grated cheese on lightly, rather than dump a great amount of it on (which I feel overwhelms the ingredients and is unnecessary). You may know that cheese is a great source of protein and calcium, and it contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and riboflavin. That said, it is often high in saturated fat and salt which means that eating too much could increase your risk of cardiovascular disease. It’s all about balance, people.
Assembling the pizza is the fun part! Check your fridge to see what is looking a little sad and needs to be used up – your pizza will never be the same twice. And most of all, have fun with it – kids love to help with this part so let them help.
The best homemade supreme pizza
- 7 g dry yeast
- 2 tsp caster (white) sugar
- 180 ml (2/3 cup plus 3 tsp) lukewarm water
- 40 ml (2 tbsp) oil (I use olive oil)
- 350 g (2 1/3 cups) strong flour (pizza/bread/00 flour)
- 1 1/2 tsp salt
- ham leg, thickly diced (a couple of handfuls per pizza)
- 2 or 3 cooked beef sausages, sliced thinly
- 1 capsicum, sliced (or use a third each of yellow, red and green capsicums like I did)
- about 10 green Sicilian olives, sliced
- about 10 cherry tomatoes, sliced
- about 150g mushrooms, sliced
- grated cheese (mozzarella, tasty and parmesan, about 2 handfuls each per pizza)
Make the dough
- Stir yeast, sugar and 2 tbsp (40ml) of the water together in a glass mixing bowl until combined.
- Set the mixture aside in a warm place for about 15 to 20 minutes. Bubbles should form on the surface of the mixture if your yeast is fresh and active. If you don't see any bubbles, you will need to start again.
- Add the oil and the remaining water to the bowl with the yeast mixture and stir together.
- Then add the flour and salt and stir gently until well combined.
- Use your hands to knead the dough on a lightly floured bench. The original recipe says to do this for for 5 minutes but I rarely knead for more than 2 or 3 minutes. The dough becomes become smooth and elastic fairly quickly. Form it into a small ball.
- Drop a few extra drops of olive oil into the same mixing bowl (I usually give it a wipe with a paper towel first if it needs it) and spread the oil around with your fingers, oiling it at least up to the middle as the dough will rise and you don't want it to stick near the top.
- Place your dough ball into the oiled bowl and turn it a little to coat with the oil. You can cover the bowl with plastic wrap if you like then a clean tea towel, or not – I often just leave it to proof on the bench uncovered. Put the bowl in a warm place (maybe near a sunny window, but not straight in the sunshine) until dough has doubled in size, for about 1 to 1 1/2 hours.
- While the dough is proofing, if you're making your own sauce, make it now. May I recommend my easy roasted tomato pasta sauce which will be done in about 30 minutes.
- Before the dough is nearly ready, pre-heat your oven to 250C (or 230C fan forced).
- Place two racks as low in your oven as possible. (I bake my two pizzas together, one low and one in the middle of the oven and sometimes I swap them around, sometime I don't. You can always bake them separately if you like, one after the other.)
- Line two pizza trays with baking paper and set aside.
- While you're waiting for your dough, dice and slice your toppings. We like popping each into a little prep bowl all ready to go, so that later we can just separate them evenly between the two pizzas.
Roll out / press out your dough
- Divide dough into two equal pieces and shape each piece into a round disc.
- Pushing from the centre of the disc, roll out or press out the dough out to form a circle with a diameter of about 30cm. The base should be as even a thickness as possible and without holes (if you do get one or two holes though, no biggie – press the dough back together).
- Place the dough pies onto the prepared baking trays.
Top with pasta and toppings
- Spread 2-3 tbsp of your pasta sauce on each pizza pie, going as close to the edges as possible (leaving a thin or thick edge – whichever you prefer).
- Then top with prepared toppings. As set out in the post, I like to layer in the following order: meats, veggies, cheese.
- Bake the pizzas for about 15 minutes, until golden.
This recipe makes two large pizzas.
The pizza dough recipe comes from Exclusively Food, a great Aussie blog which has some wonderful recipes. You can find the original recipe here.