🍕 Join Portuguese Jimmy in the kitchen as he shows you how to make a delicious homemade pizza from scratch! Learn his secret tips and tricks for creating the perfect dough, savory sauce, and mouth-watering topping combinations. Whether you're a pizza lover or just looking for a fun cooking project, this video is for you. Get ready to cook along with Portuguese Jimmy and impress your friends and family with your pizza-making skills!

🔔 Don't forget to like, subscribe, and hit the bell icon so you never miss out on our tasty recipes and foodie adventures!

#HomemadePizza #PortugueseJimmy #CookingWithJimmy #PizzaRecipe #FoodieFun #RecipeVideo #PizzaLovers


Home Made Pizza

INGREDIENTS
550 g of strong white flour
7 g of dried yeast
1 tsp of table salt
1 tsp of caster sugar
320 ml of luke warm water
Pepper to season
2 tbsp of olive oil

A good quality thick tomato pulp
Topping of your choosing

PREPARATION
Prepare dough by hand, in bread maker using the dough program, or with a stand mixer.

Take the dough and knead it for a few minutes to take some of the air out.

Leave to rise in a warm, draft free spot covered with a clean, dry tea towel for about 45 minutes to let the dough rise.

If you have measured your ingredients correctly you should have about 900 grams of dough

Split it into three equal parts, this will create 3 x 12 inch thin crust pizzas.

Split into 2 if you have 15inch trays or if you prefer thicker 12 inch crusts.

Flour a work surface and using a rolling pin, roll the dough until it is roughly the size of the pizza tray you are using.

Using a pastry brush complete cover the tray with a thin coating of oil to prevent the pizza sticking.

Place the rolled out dough onto the tray and using your fingers, work the dough until it fills the tray.

add enough sauce mix to cover the base spreading evenly.

Sprinkle on the grated cheese followed by your topping choice.

Cook the pizza in preheated oven at 200C for 20 minutes and then serve.

0:00 - Intro
1:28 - Dough
6:45 - Toppings
15:00 - Final Reveal
16:30 - Storage Tips
17:02 - Final Comments