RECIPE 13 / Mains
Danjo Recipes
Pizza
For 3 people · US imperial ingredients
More preparation, multiple stages or careful cooking. Rated for hands-on effort, not waiting time.
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Estimated for the base recipe. Assumes the sauce simmers while the dough rises. Allows 45 minutes for rising and about 15–20 minutes to bake. Larger batches may take longer; times do not scale automatically.
Dietary & allergen notes
Listed allergens: Wheat
- Optional mozzarella contains milk. Cheese made with animal rennet may not suit vegetarians.
With ingredient changes or label checks
- Vegetarian with vegetarian-rennet mozzarella, or without cheese. Dairy-free and vegan when omitting the mozzarella or using a suitable plant-based alternative; check its allergens.
Based on the written recipe, not an allergy-safe guarantee. Check every product label and avoid cross-contact. Swaps and toppings can change these flags. Allergy-aware cooking guidance
MAKE ENOUGH FOR EVERYONE
How many people?
Base recipe: 3 people. Estimated main-course portions.
Ingredients scale automatically. Keep the cooking times and temperatures; use more pans or cook in batches for larger amounts.
THE STARTING POINT
Ingredients
US cups, teaspoons, tablespoons, ounces and pounds. Counts stay the same; method measurements remain as written.
For 3 people · check off as you go
Out of something? Open “Need a swap?” below an ingredient. Suggestions do not change the recipe or nutrition estimates.
Dough
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No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
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2 tbsp neutral cooking oil (such as canola)Use the same quantity. Olive oil adds more flavor; use an oil suited to the cooking method.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Sauce (there may be leftovers)
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No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
jarred minced garlicUse about ½ teaspoon per fresh clove. Add gradually; strength differs between brands.
Need a swap?
2 tbsp neutral cooking oil (such as canola)Use the same quantity. Olive oil adds more flavor; use an oil suited to the cooking method.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Need a swap?
No reliable quick swap listedThis ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
Optional topping
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1 cup another grated melting cheeseUse the same weight, such as cheddar or Monterey Jack. Choose low-fat cheese if that matters for your recipe.
For part of an egg, beat it first and measure the fraction. Seasonings listed “to taste” and frying oil stay flexible.
LET’S MAKE IT
The method
- 01
Mix the flour, yeast, sugar, salt, and garlic powder, starting with the lower flour quantity. Stir in warm water and oil; knead until soft and workable, adding the remaining flour only if sticky.
- 02
Cover in an oiled bowl and let rise in a warm spot until doubled, about 30–60 minutes. Preheat the oven to 425°F (220°C).
- 03
Crush the tomatoes. Gently cook the garlic in the sauce oil for 30 seconds, add tomatoes, salt, and sugar, and simmer for 15–20 minutes.
- 04
Shape the dough into roughly 12-inch pizzas, using one pizza per three people. Spread a thin layer of sauce on each, saving any extra. Add optional mozzarella.
- 05
Bake on a lightly oiled pizza pan for about 13–18 minutes, until the crust is golden and cooked through. Make extra pizzas in batches rather than one unusually thick pizza.
Recipe references
Pizza dough referenceA ROUGH GUIDE
Estimated nutrition
Per person · one serving
- Calories
- ~640 kcal
- Carbs
- 77 g
- Fat
- 28 g
- Protein
- 20 g
Changing the people count scales the recipe total; nutrition per person stays the same.
What’s included in this estimate?
Uses about 270 g flour, the optional cup of mozzarella and the entire sauce batch. Excludes dusting flour. Leaving sauce unused reduces the actual total.
Approximate ingredient-based estimates, not verified nutrition labels. Brands, ingredient sizes and oil absorption change the results. Carbs include fibre; calories are approximated from protein, carbs and fat using the general 4/4/9 method.