No need to call out for takeout or to settle for a frozen grocery store pizza when you can make your own with this recipe for Homemade Pizza. Made from a yeasted dough, the crust on this homemade pizza is soft and fluffy. Rolled and shaped, the pizza dough is then topped with tomato sauce, a drizzle of olive oil, manchego cheese and a sprinkling of oregano. This recipe uses a unique cooking technique, baking the pizza on top of a heated upside down skillet inside the oven ensures an even bake on the crust.


  • 500 grams bread flour
  • 60 grams semolina flour
  • 400 grams water
  • 5 grams dry active yeast (instant)
  • 60 milliliters olive oil
  • 1 teaspoon salt
  • tomato sauce
  • olive oil
  • manchego cheese (grated, as much as you like on a pizza)
  • oregano


  1. In a bowl, mix together the flour, semolina, and water. Cover and let sit 20 minutes.
  2. After 20 minutes have passed, add in the yeast, a drizzle of olive oil, and salt. In a stand mixer with the dough attachment, knead for 8 to 10 minutes. By hand, it will take longer. When you pinch off a section of the dough and stretch it, it should form an almost translucent membrane. If it breaks before forming the membrane, keep kneading. It should be soft and sticky.
  3. Make a ball with the dough and transfer it to a lightly oiled bowl. Cover with a moist kitchen towel and let sit until it has doubled in volume.
  4. Turn on your oven’s broiler and place an oven-safe skillet upside down on the top baking rack. Once the broiler has reached full power, preheat the skillet for 10 to 15 minutes.
  5. Once the dough is risen, punch the center down with your fist. Turn the dough out onto a lightly floured work surface and form a ball. Cut the ball into 6 sections. Each ball will make a pizza. Any balls you do not plan on using immediately should be flattened into a fat circle, covered with plastic wrap, and placed in a freezer.
  6. To make a pizza, take 1 of the 6 sections and roll it out on a flat surface covered with more semolina. You may need to use your knuckles to stretch it a bit. If it does not want to stretch, just let it rest a few minutes and try again. Make sure the resulting circle is not bigger than the bottom of the skillet you are heating up in the oven.
  7. Top the dough with tomato sauce, a drizzle of olive oil, manchego cheese, and a sprinkling of oregano.
  8. Carefully transfer the dough to the top of the upside down skillet in the oven. Bake for 2 minutes and serve hot.
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NutritionView more



Calories460Calories from Fat140
Total Fat15g23%
Saturated Fat2g10%
Trans Fat
Calories from Fat140
Total Carbohydrate70g23%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Jeni E. 31 May 2015
Using an upside down skillet is a good idea and worked brilliantly, though I have also baked frozen pizza dough right on the rack. I baked it at 350 degrees for 12 minutes. I also made my own homemade tomato sauce by combining boiled, peeled and crushed tomatoes with sea salt, minced garlic, olive oil, basil and oregano. The combined ingredients tasted lovely and fresh.