Create a delicious homemade pizza starting from scratch with fresh dough and your favorite toppings. Begin by activating active dry yeast in warm water with a touch of sugar, then mix in flour, salt, and oil to make a smooth dough. After kneading and letting it rise, roll out the dough, add sauce, cheese, and toppings, and bake at high heat until golden and bubbly. This pizza recipe delivers a chewy-crisp crust and endless customization for the perfect pizza night at home!
Why You’ll Love This Recipe
- Ready in under 2 hours total
- Uses simple pantry staples
- Fully customizable for every taste
- Much cheaper and healthier than delivery
- Builds impressive pizza-making skills
Ingredients
For the Dough
- All-purpose flour: Use unbleached for best flavor and texture
- Sugar: Feeds the yeast and promotes browning
- Salt: Enhances flavor and regulates yeast activity
- Active dry yeast: Creates the essential rise
- Warm water (105°F–115°F): Activates yeast without killing it
- Oil (olive or vegetable): Adds tenderness and prevents sticking
For the Toppings
- Pizza sauce: Classic tomato base, homemade or store-bought
- Shredded mozzarella cheese: For perfect melt and stretch
- Toppings of your choice: Precook meats and watery vegetables to avoid sogginess
Step-by-Step Instructions
1. Activate the Yeast
In a large bowl, combine warm water (about 110°F), sugar, and yeast. Let it rest undisturbed for 5 minutes until foamy and fragrant, confirming the yeast is active.
2. Form the Dough
Add flour, salt, and oil to the yeast mixture. Stir until a shaggy dough forms. The dough should pull from the sides but remain slightly tacky. Adjust flour or water one tablespoon at a time if needed.
3. Develop Gluten by Kneading
Turn the dough onto a floured surface and knead for 10 minutes. The dough will become smooth, elastic, and springy, with a bounce-back when poked.
4. First Rise
Place dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for about an hour until doubled in size.
5. Shape the Pizza
Gently punch down the dough and roll or stretch on a floured surface to your desired thickness. For an authentic touch, stretch by hand from the center outward, leaving a slightly thicker edge for the crust.
6. Add Toppings
Spread pizza sauce in a thin, even layer leaving a half-inch border. Add cheese and your selected toppings sparingly to avoid sogginess.
7. Bake
Preheat oven to 475°F (245°C). Bake pizza on a pizza stone or baking sheet for 10–12 minutes until the crust is golden and cheese is bubbly. Rotate halfway if needed.
Tips You Must Know
- Let dough come to room temperature before shaping for easier handling
- Using a pizza stone gives the crispiest crust
- Drain fresh mozzarella well before using to avoid watery pizza
- Dough can be refrigerated up to 3 days for deeper flavor development
The Secret to Perfect Pizza Dough
Patience is key! Proper fermentation and kneading develop gluten and flavor, giving a chewy yet crisp crust. Dough should feel soft and pliable, similar to an earlobe’s texture—not sticky or dry.
Make-Ahead Options
After kneading, refrigerate dough up to three days to enhance flavor. Bring to room temperature before shaping. You can also freeze dough portions after the first rise for up to 3 months.
Topping Ideas to Try
- Caramelized onions with goat cheese and fresh thyme
- Sausage with thinly sliced fennel for meat lovers
- Roasted garlic, spinach, and ricotta for a vegetarian option
Remember, less is more to prevent soggy centers.