Q&A for How to Make Pizza from Scratch

Yes, you can use any kind of flour, although the type of flour you use might have an effect on the taste and consistency of the dough.

Yes, it can.

Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. I would recommend tomato sauce.

You can find recipes online for pizza dough without yeast, but keep in mind that this will change the texture (and possibly flavor) of the final pizza crust.

Of course! You can add as many toppings as you want.

The main thing to worry about with old flour is bug infestation. If the flour has been tightly sealed, it's probably fine.

You can but it won't be that appealing. Ketchup is fairly distinctive in its flavor and is not the appropriate sauce for a pizza. You can try it but you will likely find it's not a good choice. Pasta sauce or pizza paste are better choices than ketchup.

No, I would not use cake flour in pizza.

You can, but it may require slightly more milk than the water it's replacing (as milk is only about 87% water).

It's not as easy, but it's possible to cook a pizza over medium heat in a greased, covered pan on a stove top. The results will probably not be as satisfactory as baking in an oven.

No, you can use any flour you want if it creates a dough you like.

Yes. Place the pizza on a greased cookie sheet and put it in the oven on the middle rack. Bake for 12 to 15 minutes at 350 to 400 degrees, depending on the thickness of the crust and how crisp you want it to be.

Any kind of sausage will work. Beef or pork are most common.

Use your imagination. Lots of pizzas have no vegetables at all. Options include pepperoni, sausage, ham, bacon, prosciutto, ground beef and chicken. Some people put seafood on pizza.

Absolutely.

Don't use all of it. You can save some of it for later by simply putting it in any container and storing it in your refrigerator.

Sure, you don't need mozzarella. You can use any cheese you want, including aged cheeses like parmesan or goat cheeses.

Yes, it's a good idea. Otherwise, the baked dough can be too dry.

No, because it wouldn’t taste the same. You can use canned tomato sauce and add some fresh or dried spices and herbs to add some flavor to the sauce.

At most fast food pizza places, they use pre-made dough. Also, the ingredients might not be as good quality if bought in bulk.

Absolutely! You can make your pizza however you want it to be. Pizza doesn't even need cheese, that's just one style of topping possible.

Yes, you can add only pepperoni on you pizza if that's how you like it, with or without cheese it will still be fine. To check if it's done, do so in 10-15 minutes after placing in the oven.

No, it would not turn out very well. If you were to microwave it the dough would not be thoroughly cooked and it would be very chewy. If it's to reheat, you can do that but expect a soggy dough base.

You can use any oil, though olive oil is probably the best choice.

No, but omitting cheese may affect how the pizza cooks, so be sure to adjust time accordingly.