If you want Better Homemade Pizza in Uganda, you don’t need fancy equipment or imported ingredients. With a few smart techniques, you can make delicious pizza right from your kitchen in Kampala, Entebbe, Jinja, or Mbarara. Here are 11 expert-backed tips adapted for local conditions.
Use a Kitchen Scale for Accurate Dough
Measuring flour by volume (with cups) often leads to inconsistent dough. In Uganda, most wheat flour brands vary in density, especially when stored in humid environments.
A digital kitchen scale, available in supermarkets or online platforms like Jumia, helps you measure accurately. You’ll get consistent texture and easier cleanup.
Switch to Metric and Baker’s Percentages
To improve your pizza skills, learn to use baker’s percentages. For every 1000g of flour:
- Add 600g water (60%)
- Add 20g salt (2%)
- Add 5g yeast (0.5%)
Ugandan bakers benefit from the metric system, which simplifies scaling up or down without guessing tablespoons.
Choose the Right Flour Available in Uganda
Use high-protein bread flour if available. Brands like Unga, Pembe, or Azam work well. For extra chewiness, ask your local supermarket or bakery for strong wheat flour.
You don’t need “New York water”—just use clean, filtered water for the best results.
Decide Your Pizza Style Early
Want a Neapolitan-style soft crust or a thicker New York-style slice? Or maybe a Sicilian-style pan pizza for large families?
Your choice will guide your dough recipe, cooking method, and toppings. In Uganda, thick crusts work well in regular ovens and charcoal stoves.
Don’t Worry About Stand Mixers
Most Ugandan homes don’t have stand mixers—but that’s okay. Use your hands, a wooden spoon, or a no-knead method.
Just mix ingredients, cover with cling film or a kaveera, and leave overnight at room temperature. The gluten will develop while you sleep.
Cold Fermentation Adds Flavor
If you have a refrigerator, let the dough ferment for 2–3 days. The slow rise deepens flavor and creates better browning.
Store the dough in zip-lock bags or tightly sealed containers until baking day.
Buy Dough When You’re in a Hurry
You don’t have to make everything from scratch. Many bakeries in Kampala, Ntinda, or Bugolobi will sell you raw dough if you ask.
Also, frozen pizza dough is sometimes available at Shoprite, Capital Shoppers, or Quality Supermarket.
Rolling Pin Works if Stretching is Hard
Stretching pizza dough by hand takes practice. A rolling pin (or even a clean bottle) will help you flatten it into shape.
It’s especially useful for grilled pizza, which is popular for BBQs and outdoor events in Uganda.
Use Quality, Local Ingredients for Toppings
Use fresh tomatoes, dry mozzarella, or even gouda from local dairies. For meat toppings, smoked sausages, gizzard, or shredded chicken are tasty options.
Keep it simple. Limit to 2–3 toppings so your crust cooks evenly in basic home ovens.
Crank Your Oven Heat to the Max
Most Ugandan home ovens max out at 250°C (480°F). Use the top rack and preheat for 30 minutes before baking.
If you’re using a charcoal oven (sigiri or local pizza stove), maintain a consistent hot flame and rotate the pizza to avoid burning.
Use a Baking Steel or Stone if You Can
A thick baking steel or granite slab absorbs and transfers heat fast, giving your crust a pizzeria-quality crisp.
If you don’t have one, try flipping a heavy cast iron pan upside down and using it as a baking surface.
