Tasty Homemade Pizza Recipe

Published on July 26th 2021 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Homemade Pizza with fire background

It is safe to say most people can agree pizza is a delicious reason to get together with friends and family. With that being said, how many of us have ever ventured to try making our own Homemade Pizza? This recipe will give you all the tools you need to make pizzeria style pizza in your own home. We will help you overcome your fear of working with dough by giving you the tips and tricks that most professionals use. For the sauce, we think less is more with 5 simple ingredients that will be sure to amaze your taste buds. Now when it comes to toppings, the sky is the limit, so dare to be bold with your flavor choices. As for the cheese, we shared with you our choice, so you can get that photo-worthy, cheese-pull pic. So the next time you are thinking of getting your boys and girls over for a lime, try this dish as a fun activity that is sure to create lots of great memories and even better tasting pizza. 

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Time & Serves

Prep Time
120 mins
Cook Time
15 mins
Total Time
135 mins
Serves
4 Pizzas

Ingredients

Pizza Sauce
  • 28 oz Can Whole Tomatoes

  • 1 Clove Garlic

  • 3-6 Fresh Sweet Basil Leaves

  • 1 tablespoon Extra Virgin Olive Oil

  • Salt & Sugar to taste

Pizza Toppings
  • 400g block Mozzarella Cheese, whole milk low moisture

  • Pepperoni

  • Italian Sausage

  • Ham

  • Bacon

  • Anchovies

  • Sweet Peppers

  • Onion

  • Olives

  • Mushrooms

  • Spinach

  • Sweet Basil

Pizza Dough
  • 910 g Gold Medal Unbleached All-purpose Flour & extra for dusting

  • 90 ml Extra Virgin Olive Oil & extra for coating the dough

  • 7 grams Active Dry Yeast

  • 1 teaspoon Sugar

  • 1 Teaspoon Salt

  • 600 ml Water warm (125-F/ 52-C)

  • 100g Cornmeal Fine Ground

Instructions

Sauce and Toppings

Pour the canned tomatoes, oil, garlic, and basil into a blender and purée until a smooth sauce.

Add sugar and salt to taste.

Prepare your desired toppings by slicing, dicing, or chopping to your preference.

Place the block of cheese into the freezer 15 minutes before grating and adding to the pizza. This helps make the grating process a little easier and prevents the cheese from sticking together and clumping. Avoid using pre-shredded cheese as they are normally coated with starch.

Be creative with your toppings and be careful with using different types of cheese because of their moisture content.

Pizza Dough

Clean the work surface and set aside a small bowl of flour for dusting the area to prevent the dough from sticking during the kneading process.

Place a small bowl with 1 tablespoon of olive oil to the side for coating the dough and bowl before rising

Into another small bowl, dissolve the sugar into the warm water.

Add and lightly mix the active dry yeast to the sugar-water solution and allow it to rest undisturbed for at least 10 minutes. After 10 minutes, a foam of bubbles should appear on the surface of the water. This will mean your yeast is active.

Into a large bowl, mix the flour and salt, then make a well in the center of the center of the dry mix.

Pour the activated-sugar-water-yeast-liquid and the oil into the well in the dry mix and use your hands to mix the ingredients.

As the dry and wet mix forms a shaggy texture, turn the bowl out and remove all ingredients onto the work surface.

Bring all the ingredients together by kneading them until they come together in the shape of a ball.

Use the bowl of flour set aside to dust the work surface to prevent the dough from sticking to it. Alternatively, if the ingredients are too dry and not coming together, add a little more warm water (50 ml) until the dough forms.

Once a dough ball begins to form, set your timer for 10 minutes to knead the ball. This will activate the gluten and give the pizza dough a nice texture when cooked.

After 10 minutes of kneading, test the dough by pressing it into the ball with your finger. If the indent pops out quickly like memory foam, the dough is ready. If not, continue kneading until the dough passes this test.

When the dough is ready, shape it into a smooth ball and coat it with oil. Then place it into a large bowl with enough room to allow the dough to double in size. Coat the plastic wrap or cover with oil and cover over the top of the bowl.

Dough First Rising

Set the bowl aside in a cool place where it will be undisturbed for at least 1 hour or until it doubles in size. Alternatively, you can place the bowl on the bottom shelf of the fridge for 24 hours. This longer rising time will add to the texture and depth of flavor to the final dough.

Dough Second Rising

Remove the dough from the bowl onto the flour-dusted work surface and knead for about a minute before cutting into quarters.

Take each piece and form into a ball. Coat with oil and place into individual bowls or onto a large tray with enough space for them to rise again.

If you will be ready to make the pizzas in an hour, set the balls aside in a cool place where they will not be disturbed to allow them to rise for an hour.

If you will not be ready in an hour, place the balls onto the fridge's bottom shelf and allow them to rise until an hour before you are prepared. Then one hour before you are ready to make the pizza, remove them from the fridge and place them in a cool place where they will be undisturbed for the hour. This will allow them time to come to room temperature.

Conventional Oven Prep

Set up the oven with a rack on the very top and a rack in the middle.

Place your baking surface in the middle. The pizza will be placed on top of this while baking in the closed oven.

Optional: If you have an extra baking stone, roti tawa or cast iron pan, place it on the top rack. This will increase the heat in the oven without blocking the direct heat coming from the bottom.

Preheat the oven on the highest setting possible for at least 10 minutes before you are ready to bake a pizza.

With a pizza oven, use as directed by the manufacturer's instructions.

Dough Shaping

When working a ball of dough into the flat pizza shape, look at it as the round face. You will be working the dough from the center to the outer edges in each of the 12ths of the hour. From the center, you work toward 9 & 3, then 8 & 2, 7 & 1, and so on as you rotate the dough clockwise. Do not use a rolling pin, as this will remove all the air from the dough.

Dust your work surface with flour and place the dough ball onto it.

Use your fingertips moving from the center of the dough out toward the sides in a quick press and lift motion pressing into the dough and lifting out of the dough moving toward 9&3.

Then rotate the dough and repeat the press and lift motion from the center, moving toward 8&2.

Continue to rotate, press, and lift until you have stretched the pizza out to the desired shape and size of your baking surface.

If you are confident and adventurous, feel free to experiment with other dough shaping techniques just stay away from using a rolling pin.

When you are happy with the size of the pizza dough, dust the surface of the pizza peel or large wooden cutting board with cornmeal and carefully place the stretched pizza dough onto it.

Pizza Topping and Baking

Place a sized ladle scoop of tomato sauce onto the center of the pizza dough. Using the bottom of the spoon in a spiral motion, move the sauce from the center out toward the sides, covering the entire surface except for a small 1-inch margin on edge for your crust.

Sprinkle the shredded cheese over the top of the tomato sauce, then add your toppings. Depending on how thin or thick your dough is will determine how many toppings you can put because you do not want to overload the dough.

Once you are finished topping the pizza, open the oven and carefully shimmy, shake and slide the pizza onto the baking surface.

Close the oven and bake for about 15 minutes or until the cheese is golden, and the crusts look toasted and brown.

Remove the pizza by carefully sliding the pizza peel or cutting board between the pizza and the cooking surface with a shimmy and shake to slide the pizza off and out of the oven.

Allow the pizza to cool before cutting, serving, and eating. Serve with optional condiments of grated Parmesan, red pepper flakes, or your favorite flavored olive oil.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart