Homemade Pizza
There’s just something special about making pizza from scratch–it’s an experience! From the moment you start kneading the dough to that first bite of cheesy, bubbling perfection, homemade pizza has a way of making even an ordinary weeknight feel like something worth celebrating.
The secret to great pizza is a great crust. And while it might seem intimidating initially, making your own dough is simpler than you think. With just a few basic ingredients—flour, yeast, salt, sugar, and olive oil—you can whip up a dough that’s soft, chewy, and perfectly golden once baked. Kneading the dough, turning a simple mix of ingredients into something smooth and elastic, is the most crucial step. Don't worry if you’re not a fan of hand-kneading; a stand mixer can do the job for you. After that, it’s all about patience. Letting the dough rise for an hour or two gives it the perfect texture to hold all your favorite toppings.
Once your dough is ready, the fun begins. Start with a thin layer of marinara sauce, then pile on the cheese—mozzarella is a classic, but a mix with Parmesan or provolone takes things up a notch. And now for the toppings. This is where you get to be creative. Keep it classic with pepperoni or sausage, or branch out with grilled chicken or crispy bacon. Veggie lovers can pile on bell peppers, mushrooms, onions, or spinach. Feeling adventurous? Add some artichoke hearts, kalamata olives, or roasted garlic. You can even save a few special toppings, like burrata or arugula, to add after baking for that final touch.
To get that pizzeria-quality crust, you’ll want to bake your pizza at a high temperature—475°F is perfect if you have a pizza stone, even better. Preheat it while the oven warms up, and your crust will bake up beautifully crisp on the bottom. Just 12 to 15 minutes in the oven, and your kitchen will smell absolutely amazing. The cheese will be melted and bubbly, the crust golden, and those toppings cooked perfectly. A quick brush of olive oil on the crust edges before baking makes it even better—trust me, it’s worth the extra step.
Sure, you could order takeout, but there’s something so rewarding about making pizza yourself. You’re in control of everything—from the thickness of the crust to every last topping. It’s a chance to get creative, experiment with flavors, and make something that’s exactly how you like it. Homemade pizza is also a great way to bring people together. Set out a toppings bar and let everyone build their own creation, or make it a date-night activity.
So, the next time you’re craving pizza, skip delivery and try making it yourself. It’s easier than you think; the result is warm, cheesy, and absolutely delicious. Plus, there’s nothing better than the pride of pulling a perfect pizza out of your oven!
Homemade Pizza
Ingredients
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 ½ tsp salt
- 1 tsp sugar
- 1 ¼ cups warm water (110°F/43°C)
- 2 tbsp olive oil
- 1 cup marinara or store-bought pizza sauce
- 1 ½– 2 cups shredded mozzarella or a mix of cheeses (parmesan, provolone, etc.)
- Olive oil for brushing crust edges
- Pepperoni
- Cooked sausage (spicy or sweet)
- Grilled chicken
- Prosciutto (added after baking)
- Bacon bits
- Anchovies
- Sliced mushrooms
- Bell peppers
- Onions or caramelized onions
- Spinach
- Olives
- Artichoke hearts
- Fresh tomatoes
- Roasted garlic cloves
- Fresh basil leaves
- Arugula (added after baking)
- Crushed red pepper flakes
- Pineapple chunks
- Feta cheese
- Goat cheese
- Buratta (added after baking)
- Pesto drizzle (added after baking)
- Balsamic glaze (added after baking)
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until frothy.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until the dough comes together.
- Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1–2 hours, or until doubled in size.
- Punch down the dough and divide it into 2 balls for two 12-inch pizzas. Roll out on a floured surface to your desired thickness.
- Preheat your oven to 475°F. If you have a pizza stone, place it in the oven while preheating for a crispier crust.
- Transfer the rolled-out dough onto a baking sheet or parchment paper (or a pizza peel if using a stone). Spread a thin layer of pizza sauce over the dough. Sprinkle with cheese and add your desired toppings.
- Bake for 12–15 minutes, or until the crust is golden brown, the cheese is bubbly, and the toppings are cooked to your liking.
- Let the pizza cool for 2–3 minutes, then slice and serve!
Notes
If you only want to make one pizza, the other dough ball can be stored in the fridge for 2-3 days.
The pizza pictured in the recipe is topped with marinara, a light sprinkling of shredded mozzarella, fresh tomatoes, onions, roasted garlic, black olives, burrata, prosciutto, and arugula with a balsamic drizzle.
