Homemade pizza is one of my favorite ways to bring a slice of comfort into the kitchen. This recipe starts with a simple, chewy pizza crust, topped with rich tomato sauce, gooey mozzarella, and any toppings I’m craving. It’s fresh, fun to make, and always tastes better than delivery.
Why You’ll Love This Recipe
I love how customizable and fun this homemade pizza is to make. The dough comes together easily and bakes up with that perfect crisp edge and chewy center. Whether I’m keeping it classic with cheese and pepperoni or getting creative with toppings, the flavor and texture are always amazing. Plus, it’s a great way to get the whole family involved in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Active dry yeast
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Warm water
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Olive oil
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Sugar
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Salt
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Cornmeal (for dusting)
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Pizza sauce
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Shredded mozzarella cheese
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Toppings of choice (pepperoni, veggies, sausage, etc.)
Directions
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I start by proofing the yeast in warm water with a bit of sugar, letting it sit for about 5–10 minutes until it’s foamy.
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Then I mix in the flour, salt, and olive oil, kneading the dough until it’s smooth and elastic.
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I let the dough rise in a warm place for 1–2 hours until it doubles in size.
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Once it’s ready, I punch it down, shape it into a ball, and roll it out onto a floured or cornmeal-dusted surface.
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I transfer the dough to a pizza pan or baking sheet, add sauce, cheese, and toppings.
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I bake the pizza in a hot oven at 475°F (245°C) for 12–15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
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After baking, I let it rest for a couple of minutes before slicing and serving.
Servings and timing
This homemade pizza recipe yields one 12–14 inch pizza, perfect for serving 2–4 people. The entire process, including dough rising, takes about 2 hours, but the active prep and baking time is only about 30 minutes.
Variations
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I switch up the cheese with options like provolone, cheddar, or parmesan.
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For a white pizza, I skip the tomato sauce and use a garlic olive oil base with ricotta and mozzarella.
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I’ve made it vegetarian with roasted vegetables or spicy with jalapeños and hot honey drizzle.
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Sometimes I split the dough into mini pizzas so everyone can add their own toppings.
Storage/reheating
Leftover pizza keeps well in the refrigerator for up to 3 days. I reheat it in the oven at 375°F for about 8–10 minutes to keep the crust crisp. The dough itself can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
FAQs
Can I make the dough ahead of time?
Yes, I often prep the dough a day in advance and let it rise slowly in the refrigerator. It actually improves the flavor.
What if I don’t have a pizza stone?
No problem. I use a regular baking sheet or pizza pan. I dust it with cornmeal or flour to keep the crust from sticking.
Can I freeze the pizza dough?
Absolutely. I portion the dough, wrap it tightly, and freeze it for up to 3 months. Thaw overnight in the fridge before using.
What’s the best flour to use?
All-purpose flour works great, but I sometimes use bread flour for a chewier crust or 00 flour for an authentic Neapolitan-style pizza.
How do I prevent a soggy crust?
I preheat the oven fully, roll the dough thin, and don’t overload with sauce or toppings. I also bake directly on a hot surface if possible.
Conclusion
Homemade pizza is such a rewarding meal to make. It’s simple, satisfying, and endlessly customizable. Whether I’m having a casual dinner or a pizza night party, this recipe delivers every time. Once I tried it, takeout just didn’t taste the same.
Print
Homemade Pizza Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours (including rising)
- Yield: 1 large pizza (12–14 inch, serves 2–4)
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Homemade pizza is the ultimate comfort food made with a chewy crust, zesty tomato sauce, melty mozzarella, and your favorite toppings. This easy homemade pizza recipe is perfect for pizza night and always beats takeout in taste and freshness.
Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup warm water (about 110°F)
- 1 tsp sugar
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- Cornmeal or flour (for dusting)
- ½ cup pizza sauce
- 1 ½ cups shredded mozzarella cheese
- Toppings of choice (pepperoni, bell peppers, mushrooms, onions, olives, sausage, etc.)
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Mix and knead until a smooth, elastic dough forms (about 8–10 minutes by hand or 5 minutes with a mixer).
- Cover and let dough rise in a warm place for 1–2 hours until doubled in size.
- Punch down the dough, shape it into a ball, and roll it out on a floured or cornmeal-dusted surface to desired thickness.
- Preheat oven to 475°F (245°C).
- Transfer the dough to a pizza pan or baking sheet. Spread sauce evenly, sprinkle with cheese, and add toppings.
- Bake for 12–15 minutes until the crust is golden and the cheese is bubbly.
- Let cool for a couple minutes, then slice and serve hot.
Notes
- For a chewier crust, try using bread flour or 00 flour.
- To make it vegetarian, skip the meat and load up on roasted veggies.
- Use garlic olive oil and ricotta for a delicious white pizza variation.
- Store leftover dough in the fridge (up to 3 days) or freezer (up to 3 months).
- Reheat pizza in the oven at 375°F to keep the crust crisp.
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