Hungarian pizza

This pizza dough is not exactly the classic type that is fermented for 24 hours, but it delivers what you would expect from a Hungarian-style pizza.

magyaros pizza 2



for the dough

  • 15g yeast
  • 2 tablespoons of olive oil
  • 300ml lukewarm water
  • 500g pizza flour
  • salt


for the toppings

  • 300g canned chopped tomatoes
  • 1 large pinch of salt
  • 3 cloves of garlic
  • 200g Hungarian peasant sausage (“parasztkolbász”)
  • 1 piece of hot pointed pepper (“hegyes erős paprika”)
  • 3 heads of purple onion (“lila hagyma”)
  • 200g Trappist cheese



To make Hungarian-style pizza, first, we need to prepare the dough. Mix the yeast and oil in lukewarm water, then pour it into the flour mixed with salt and knead thoroughly. You should get a shiny dough that separates from the sides of the bowl. Cover it and let it rise in a warm place for about 60 minutes until it doubles in size.

Meanwhile, mix the canned chopped tomatoes with salt and crushed garlic. Thinly slice the sausage, pepper, and purple onions, and grate the cheese using a large-holed grater. Preheat the oven to the highest possible temperature, typically around 230 degrees Celsius.

Divide the risen dough in half and, on a heavily floured surface, with oiled hands, roll it out to a thin, round shape about 3-4 mm thick. Spread half of the tomato sauce on it, sprinkle a quarter of the cheese, add the sausage, pepper, purple onions, and another quarter of the cheese.

Place a large baking sheet in the preheated oven to get hot. Use a large spatula to place the prepared pizza on it and bake for about 12 minutes. Repeat the process with the second pizza (it’s not recommended to bake them together, as the one on the lower rack won’t brown properly).

Preparation time: approximately 90 minutes.


Enjoy your homemade Hungarian-style pizzas!


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