Meals · Pizza

Homemade pizza

Name: Homemade pizza
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Ingredients: 2 3/4 cups bread flour; 7/8 cup, lukewarm water; 1 1/2 tsp active dry yeast; 1 tbsp olive oil; 1 1/4 tsp salt; 3/4 cup crushed tomatoes; 1 1/2 cups mozzarella cheese, shredded; 3 tbsp grated parmesan; a handful fresh basil; 1/2 tsp dried oregano

The most-searched dish on earth, built from flour up: a real yeasted dough stretched thin under tomato, mozzarella and basil. The oven's hottest setting does the rest.

Time: 37 min (25 prep + 12 cook)
Servings: 4
Per serving: 505 kcal
Protein: 25 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

Dough

2 3/4 cups bread flour330 g
7/8 cup, lukewarm water210 g
1 1/2 tsp active dry yeast5 g
1 tbsp olive oil15 g
1 1/4 tsp salt7 g

Topping

3/4 cup crushed tomatoes200 g
1 1/2 cups mozzarella cheese, shredded170 g
3 tbsp grated parmesan20 g
a handful fresh basil8 g
1/2 tsp dried oregano1 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Dissolve the yeast in the lukewarm water, then mix in flour, oil and salt. Knead 8 minutes to a smooth, slightly tacky ball and rise until doubled, about 90 minutes.
Heat the oven as hot as it goes (250–275°C) with a steel or upside-down tray inside for 45 minutes. Home ovens make pale pizza because people skip this.
Stretch the dough by hand — never a rolling pin, which crushes the bubbles you spent 90 minutes growing. Sauce thinly, cheese sparingly.
Bake 8–12 minutes until the crust is blistered and the cheese has brown spots. Basil after the oven, not before.

Why is homemade pizza never as good as the pizzeria's?

Temperature, almost always. A pizzeria oven runs at 400–480°C and bakes a pizza in 90 seconds; a home oven at 250°C takes ten minutes, which dries the dough before it can puff. A preheated steel closes half that gap.

Alternatives

Why this score

easy to overeat

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

20% of kcal

54% water

7 g/Mcal

What pulls it down

How scores work

Computed on the finished dish, not an average of the parts: 2020 kcal goes into the pot, 966 g of ingredients comes out as ~950 g of food → 213 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 213
Protein: (20%); 10 g
Fat: (28%); 7 g
Carbohydrates: (53%); 28 g
of which sugar: 1 g
Fiber: 1 g
Sodium: 479 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.