There’s nothing quite like a homemade pizza fresh out of the oven—crispy crust, bubbling cheese, and your favorite toppings. Making pizza from scratch is easier than you think, and the results are far superior to takeout. This recipe covers everything from creating the perfect dough to assembling and baking your pizza with customizable toppings. Gather your family or friends and turn pizza night into a fun culinary adventure!
Ingredients
For the Pizza Dough:
- 3 ¾ cups all-purpose flour (plus extra for dusting)
- 1 ½ teaspoons salt
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 teaspoon sugar
- 1 ¼ cups warm water (110°F or 45°C)
- 2 tablespoons olive oil
For the Pizza Sauce:
- 1 (15 oz) can crushed tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Favorite toppings (pepperoni, mushrooms, onions, bell peppers, olives, etc.)
Preparation
Make the Dough
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir until the dough starts to come together, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
Prepare the Sauce
- Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
Preheat the Oven
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
Assemble the Pizza
- Punch down the dough and divide it into two equal portions for two medium pizzas or keep it whole for one large pizza.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a pizza pan or parchment paper for easy handling.
- Spread a thin layer of sauce over the dough, leaving a small border for the crust.
- Sprinkle mozzarella and Parmesan cheese evenly over the sauce. Add your favorite toppings.
Bake the Pizza
- Transfer the pizza to the oven (or onto the preheated pizza stone). Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Let the pizza cool for 2–3 minutes before slicing and serving.
Variation Suggestions
- Margherita Pizza: Use fresh mozzarella, sliced tomatoes, and basil leaves for a classic Italian flavor.
- Veggie Delight: Load up on bell peppers, onions, mushrooms, spinach, and olives.
- BBQ Chicken Pizza: Swap the tomato sauce for barbecue sauce, and top with shredded chicken, red onions, and cilantro.
- Cheese Lovers: Add a mix of cheeses like provolone, cheddar, and gouda for extra cheesy goodness.
Cooking Note
For an extra-crispy crust, bake the pizza directly on a preheated pizza stone or a steel plate. If you don’t have one, use a baking sheet turned upside down for a similar effect.
Serving Suggestions
- Pair your pizza with a side salad for a balanced meal.
- Serve with dipping sauces like garlic butter, ranch, or marinara.
- Complement your Homemade Pizza with a cold soda or a glass of wine, depending on your mood.
Tips
- Let your dough rest for a few minutes if it springs back while rolling—it needs to relax!
- Use high-quality cheese and fresh toppings for the best flavor.
- Store leftover pizza in the refrigerator for up to 3 days and reheat in the oven for a crispy crust.
Prep Time: 20 minutes (plus 1 hour rising time)
Cooking Time: 15 minutes
Total Time: 1 hour 35 minutes
Nutritional Information (Per Slice, with Cheese and Basic Toppings):
- Calories: 290
- Protein: 12g
- Fat: 10g
- Carbohydrates: 36g
- Fiber: 2g
- Sodium: 450mg
FAQs
Can I freeze pizza dough?
Yes! After the first rise, divide the dough into portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
How can I make the crust chewier?
Use bread flour instead of all-purpose flour, as it has more gluten, which gives the crust a chewier texture.
Can I make this pizza gluten-free?
Yes! Use a gluten-free flour blend designed for Homemade Pizza dough and follow the package instructions for adjustments.
Conclusion
Homemade pizza is not just a recipe—it’s an experience. From kneading the dough to layering your favorite toppings, every step is rewarding. Whether you’re a fan of classic Margherita or adventurous gourmet combinations, this versatile recipe ensures success every time. Gather your loved ones, and let’s make pizza night a delicious tradition!