Pizza dough and Vegetarian Margherita Pizza

Pizza doesn’t need much introduction. Mostly, we all would be pizza lover’s!! You will not regret to make pizza at home because when making them becomes this easy with less ingredients.

I really enjoy making them at home because it is healthy when we are making it in our presence. Definitely you are going to skip pizza delivery when you learn to make it.

Making pizza dough is the base and every great pizza begins with a great pizza crust. There are two kinds of pizzas- thin and crunchy one; thick and soft pizza base.

By this method, you will end up with one medium thick and soft pizza of 8 slices. If you are going to divide the dough, then you will end up in two thin crust pizzas.

The best part is when we learn to make them at home, we can decide our own toppings. Once I divided the dough and made one veg pizza and one non-veg pizza.

I have explained the procedure with detailed pictures to make pizza base and pizza margherita with vegetarian topping.

Please go through the step-by-step procedure with pictures and make them at home❤

Pizza Base:


1 cup = 250 ml.

  • All-purpose flour- 2 and a half cups ( I have used 1 cup all-purpose flour and one and a half cup of wheat flour) plus little extra flour
  • Warm water- 1 cup (add only as needed)
  • Instant yeast- 1 tsp
  • Sugar- 2 tsp
  • Salt- 3/4th to 1 tsp (or add as needed)
  • Olive oil- 2 tbsp plus 1 tbsp.


Take flour in a big bowl and add sugar, yeast, salt.
Stir with a whisk.
Add the 2 tbsp of olive oil now and stir it with a whisk.
Pour half of warm water and stir it with the whisk.
Then add the next half of water and start kneading with hands.

Once it becomes little thick, transfer it to a surface greased with flour.
Place the dough on the surface and start kneading with hands from outside the dough to inside. Add some extra needed flour to make it to a soft and elastic ball for 6 to 7 minutes by kneading with hand.
Kneading the dough is a very important procedure in making pizza.

Pizza dough is ready. When you press the dough with a finger it should bounce back.
Now grease a big bowl with 1 tbsp oil.
Keep the pizza dough inside.
Cover it with a plate or aluminum foil.
Close it with a towel and keep it in a warm place for atleast 1 hour. If you are keeping it for 2 to 3 hours, it’s very good.
It has risen up twice.
Take a big baking tray or pizza stone and grease it with some olive oil.
Keep the dough and spread it to the corner of the tray or stone using fingers.

Prick with the fork throughout the spreaded dough.
Mark with fingers in the corners. Let’s see the pizza topping now.

Pizza Topping:


  • Onion- 1/2 ( sliced lengthwise)
  • Tomato puree– 3/4th cup ( tomato sauce, pizza sauce can be used)
  • Brocolli- 5 florets ( sliced lengthwise)
  • Mushroom- 5 ( sliced lengthwise)
  • Avacado- 3/4 ( sliced lengthwise)
  • Red chilli flakes- 1/2 tsp
  • Mixed italian herbs- 1 tsp
  • Pepper- 1/2 tsp
  • Garlic cloves- 2 ( chopped finely)
  • Salt- as needed
  • Mozzarella cheese- 1and a half cup ( you can increase or decrease it)


Preheat the oven to 350 degrees. Spread the tomato puree or pizza sauce throughout the spreaded dough.
Spread some cheese on it. This is Pizza Margherita base. You can use your own topping too.
Add onions,mushrooms and broccoli.
Sprinkle the finely chopped garlic.
Add sliced avocados.
Sprinkle all the spices, herbs and salt.
Finally with some more cheese on top.

Making the pizza:

Keep it in a pre-heated oven and bake it for 200 degree celsius till the crust turns brown. This takes 15 to 20 minutes. Timing varies from oven to oven.

Slice them. I got 8 slices.


  • The quantity of cheese can be increased or decreased.
  • The spices can be increased or decreased too.
  • You can select your own topping.
  • 1 tsp of instant yeast= 1 and 1/4th tsp of dry yeast= 1/2 block ( 0.6 ounce size) fresh yeast. Use this for yeast ratio when using different types of yeast.
  • Baking time varies from oven to oven.