This homemade pizza recipe is my go-to when I’m craving something cheesy, saucy, and baked to golden perfection right in my own kitchen. The dough is soft and chewy with crispy edges, and I get to load it up with all my favorite toppings—just the way I like it. Whether it’s a Friday night dinner or a fun weekend project, making pizza from scratch is always worth it.
Why I Love This Recipe
I love this recipe because it’s simple, customizable, and way better than takeout. The dough is easy to make and bakes beautifully in a home oven. I can go classic with pepperoni and mozzarella or get creative with fresh veggies, herbs, and different cheeses. It’s fun, flavorful, and honestly one of the most satisfying things I make from scratch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
- All-purpose flour
- Warm water
- Instant or active dry yeast
- Olive oil
- Sugar
- Salt
For the sauce:
- Crushed tomatoes
- Olive oil
- Garlic, minced
- Dried oregano or Italian seasoning
- Salt and pepper
Toppings (choose your favorites):
- Shredded mozzarella cheese
- Pepperoni slices
- Fresh basil
- Sliced bell peppers
- Mushrooms
- Red onion
- Black olives
- Parmesan cheese
- Crushed red pepper flakes (optional)
Directions
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I start by making the dough: I mix warm water, yeast, and sugar in a bowl and let it sit until foamy (about 5–10 minutes if using active dry yeast). Then I add flour, salt, and olive oil and knead until a soft, elastic dough forms. I cover it and let it rise in a warm spot for 1 to 1½ hours, until doubled in size.
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While the dough rises, I prepare the sauce. I heat a little olive oil in a pan, sauté the garlic, then stir in crushed tomatoes, seasoning, and a pinch of salt. I simmer for 10–15 minutes until slightly thickened.
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Once the dough is ready, I preheat the oven to 475°F (245°C). If I’m using a pizza stone, I place it in the oven to heat up.
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I punch down the dough, divide it in half (for two pizzas), and roll it out on a floured surface to my desired thickness. I transfer it to a baking sheet or pizza peel lined with parchment paper.
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I spread a layer of sauce over the dough, sprinkle with cheese, and add my favorite toppings.
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I bake the pizza for 12–15 minutes, until the crust is golden and the cheese is melted and bubbly. I let it cool for a few minutes before slicing.
Servings and timing
This recipe makes two 12-inch pizzas, serving about 4–6 people. The total time is around 2 hours, including dough rising and baking.
Variations
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I sometimes make it extra cheesy by adding a mix of mozzarella, provolone, and Parmesan.
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For a white pizza, I skip the red sauce and use a garlic-infused olive oil base with ricotta and mozzarella.
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I love using pesto instead of tomato sauce for a fresh, herby twist.
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If I’m in the mood for something spicy, I add jalapeños, hot honey drizzle, or crushed red pepper flakes.
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For a veggie-loaded version, I pile on mushrooms, spinach, zucchini, and sun-dried tomatoes.
Storage/Reheating
Leftover pizza can be stored in the fridge for up to 4 days. To reheat, I use a skillet over medium heat for crispy bottoms or bake it in the oven at 375°F (190°C) for about 10 minutes. The microwave works too, but I lose some of the crispiness. I can also freeze leftover slices, wrapped tightly, for up to 2 months.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough the night before and let it rise slowly in the fridge. I just bring it to room temperature before using.
What’s the best flour to use for pizza dough?
All-purpose flour works great, but if I want a chewier crust, I use bread flour for more structure.
Do I need a pizza stone or steel?
No, but using one helps get a crispier crust. A baking sheet works just fine if I don’t have one.
Can I make this gluten-free?
Yes, I use a gluten-free all-purpose flour blend designed for yeast baking, and it comes out really well.
How do I keep the crust from getting soggy?
I make sure my sauce isn’t too watery and avoid overloading the toppings. Preheating the oven and baking at high heat also helps.
Conclusion
This homemade pizza recipe is the perfect balance of easy and delicious. I love how customizable it is, and there’s something really satisfying about making it all from scratch. Whether I keep it simple or pile on the toppings, it always hits the spot and brings everyone to the table.
Print
Homemade Pizza Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 2 pizzas (12-inch each, serves 4–6)
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: Italian-Inspired, American
- Diet: Vegetarian
Description
This Homemade Pizza Recipe is your go-to guide for making the perfect pizza from scratch—complete with soft, chewy dough, a rich tomato sauce, and your favorite toppings. Whether you keep it classic or go gourmet, this easy pizza recipe delivers crispy edges, gooey cheese, and bold flavor every time. Great for family dinners, weekend projects, or satisfying any pizza craving at home!
Ingredients
For the Dough:
- 3½ cups all-purpose flour
- 1 cup warm water (about 110°F)
- 2¼ teaspoons instant or active dry yeast (1 packet)
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
For the Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano or Italian seasoning
- Salt and pepper, to taste
- Toppings (choose your favorites):
- 2 cups shredded mozzarella cheese
- Pepperoni slices
- Fresh basil
- Sliced bell peppers
- Mushrooms
- Red onion
- Black olives
- Grated Parmesan cheese
- Crushed red pepper flakes (optional)
Instructions
- Make the Dough: In a bowl, mix warm water, yeast, and sugar. Let sit 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix and knead until a soft dough forms, about 7–8 minutes. Cover and let rise in a warm place for 1 to 1½ hours, until doubled.
- Make the Sauce: In a pan, heat olive oil and sauté garlic until fragrant. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally.
- Preheat the Oven: Set oven to 475°F (245°C). If using a pizza stone, place it in the oven now to preheat.
- Shape the Dough: Punch down risen dough and divide in half. Roll each piece into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet or pizza peel.
- Assemble the Pizza: Spread sauce over dough, sprinkle with mozzarella, and layer with desired toppings.
- Bake: Bake for 12–15 minutes until crust is golden and cheese is bubbly. Let cool slightly before slicing and serving.
Notes
- Bread flour creates a chewier crust, but all-purpose flour works great too.
- For white pizza, use garlic olive oil and ricotta instead of tomato sauce.
- Add jalapeños, hot honey, or red pepper flakes for a spicy variation.
- Dough can be made a day ahead and refrigerated overnight.
- A pizza stone or steel yields a crispier bottom but is optional.
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