Homemade Pizza
There’s nothing more comforting than a warm, homemade pizza straight from your oven — crisp at the edges, chewy in the center, and bubbling with cheese. This Homemade Pizza recipe is dependable, family-friendly, and surprisingly simple: a basic dough, a bright tomato sauce, plenty of cheese, and your favorite toppings. Fun fact: pizza began as street food in Naples, and that spirit of easy, delicious cooking lives on in every slice. If you love scratch baking and flaky pastry from our homemade all-butter pie crust post, you’ll appreciate how rewarding making pizza from scratch can be. Ready to learn how to make a crowd-pleasing pie in under two hours? Let’s get cooking.
What is Homemade Pizza?
What’s in a name? Homemade Pizza is exactly what it sounds like — a pizza made from scratch in your own kitchen. Who decided to call it “homemade” anyway — the person who found the best leftover toppings or the baker who refused to use frozen crusts? Maybe it’s called that because nothing tastes quite as personal as a pie you rolled, topped, and baked yourself. Isn’t it true that “the way to a man’s heart is through his stomach.”? Try this recipe and see if a homemade pizza doesn’t win over the whole family. Give it a go and enjoy the pride of serving something you made yourself.
Why You’ll Love This:
This pizza is irresistible for three big reasons. First, the highlight: a crisp, golden crust with melty mozzarella and savory Parmesan that combine for that classic pizza pull and flavor. Second, cost-saving benefits: making dough and sauce at home is far cheaper than ordering takeout, and you control portion sizes and toppings. Third, the variety of toppings and herbs — garlic, oregano, and basil — add bright, aromatic flavors that lift every bite. Compared to store-bought frozen pizzas, this version tastes fresher, requires simple pantry ingredients, and lets you experiment with combinations. Give it a try tonight and enjoy a homemade slice that tastes like a treat but feels like comfort food.
How to Make:
Quick Overview
This recipe is straightforward, forgiving, and great for cooks of all levels. Preparation is simple: mix a basic dough, let it rest, roll it out, add a vibrant tomato sauce, and top with cheeses and your favorite ingredients. The dough yields a crisp exterior and tender interior, while the sauce is bright and garlicky. Expect total time of about 1 hour 30 minutes including rising (active hands-on time is closer to 20–30 minutes). The standout element is the balance of a chewy crust and bubbling, golden cheese.
Ingredients
- 2 cups All-purpose flour — measured, plus extra for dusting
- 1 cup Warm water — about 105–115°F (lukewarm)
- 1 packet Active dry yeast — 2 1/4 teaspoons; proof if your yeast is older
- 1 teaspoon Salt — fine salt, measured
- 1 can Crushed tomatoes — 14–15 ounces, shaken and ready to use
- 2 cloves Garlic — minced finely
- 1 teaspoon Oregano — dried
- 1 teaspoon Basil — dried or 1 tablespoon fresh, chopped
- 1 cup Mozzarella cheese — shredded, whole-milk if possible
- 1/2 cup Parmesan cheese — grated
- 1 cup Toppings — e.g., pepperoni (sliced), bell peppers (sliced), onions (thinly sliced), or your preferred toppings
Directions
- In a mixing bowl, combine flour, yeast, and salt. Gradually add warm water while stirring with a wooden spoon or your hand until a shaggy dough forms. Mix just until ingredients are combined.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. If the dough is sticky, dust with a bit more flour; avoid adding too much. Form into a ball and place in a lightly oiled bowl. Cover with a clean towel and let it rise in a warm place for 1 hour, or until doubled.
- While the dough rises, make the sauce: in a small bowl, combine crushed tomatoes, minced garlic, oregano, and basil. Taste and season with a pinch of salt and pepper. Let flavors meld while the dough proofs.
- Preheat your oven to 450°F (230°C) and place a pizza stone or baking sheet inside to heat for at least 20 minutes. Preheating the surface helps achieve a crisp bottom crust.
- On a floured surface, punch down the risen dough and roll or stretch it into a 12-inch circle (or your preferred shape). Transfer it to a lightly floured pizza peel or a parchment-lined baking sheet if you don’t have a peel.
- Spread the crushed tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella evenly, then grate the Parmesan over the top. Add your chosen toppings in a single layer to ensure even cooking.
- Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12–15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned. Rotate once halfway through if your oven has hot spots.
- Remove the pizza from the oven with a peel or oven mitts, let it cool for a few minutes on a cutting board, slice with a pizza cutter, and serve warm.
What to Serve With:
- A crisp green salad (mixed greens, lemon vinaigrette) to cut the richness.
- Garlic bread or cheesy breadsticks for extra indulgence.
- Roasted vegetables (zucchini, eggplant) for a warm side.
- Dipping sauces: extra marinara, garlic butter, or a balsamic reduction.
- Drinks: a light lager, chilled white wine, sparkling water with lemon, or a simple iced tea for family-friendly options.
Top Tips for Perfecting:
- Ingredient substitutions: swap some all-purpose flour for bread flour for a chewier crust; use fresh basil instead of dried for brighter flavor.
- Timing adjustments: for deeper flavor, refrigerate the dough overnight (slow fermentation) and bring to room temperature before shaping.
- Flavor enhancements: brush the crust with olive oil and a sprinkle of garlic salt before baking for extra aroma. Add a drizzle of good olive oil or fresh basil after baking.
- Common mistakes to avoid: don’t overload the pizza with toppings (it can make the crust soggy) and make sure your oven and stone are fully preheated.
- Extra tip: if your tools need a quick wipe-down after cooking, you might find surprising cleaning ideas in our handy guide to homemade jewelry cleaner, which includes simple, safe cleaning principles you can adapt to kitchen tools.
Storing and Reheating Tips:
- Refrigeration: Store leftover pizza in an airtight container or wrapped tightly for up to 3–4 days. Reheat slices in a skillet over medium heat for 3–5 minutes to keep the crust crisp.
- Freezing: Freeze whole pizzas or individual slices wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Best reheating methods: Use a 375°F oven for 8–10 minutes or a skillet with a splash of water covered for a quick steam-and-crisp method. Avoid microwaving unless you don’t mind a soft crust.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes. Reduce the amount slightly if the recipe seems too yeasty (use about 2 teaspoons instant) and skip the proofing step if your yeast is fresh; mix directly into the flour.
How thin should I roll the dough?
Aim for about 1/4-inch thickness for a standard crust. Thinner will yield a crisper crust; thicker will be chewier and more pan-pizza like.
Can I make the dough ahead of time?
Absolutely. After kneading, refrigerate the dough for up to 24 hours for slow fermentation and added flavor. Bring to room temperature before shaping.
What temperature is best for baking pizza at home?
450°F (230°C) is a great compromise for home ovens. If your oven can go higher and you have a pizza stone, 500–550°F will give you pizzeria-like results.
How do I prevent a soggy middle?
Use a moderate amount of sauce (a thin, even layer), avoid too many wet toppings, and make sure your oven and stone are well preheated to get immediate oven spring and set the crust quickly.
Conclusion
Homemade Pizza is a satisfying weekend project or weeknight winner that combines simple ingredients into something comforting and flavorful. It’s easy to customize, cost-effective compared to takeout, and a wonderful way to get the whole family involved in cooking. If you’d like another take on a make-ahead approach, check out this Best Homemade Pizza Recipe (1 Hour or Overnight) – The Food Charlatan for more tips on timing and technique. Share a pie, savor the moment, and enjoy the bragging rights of serving a pizza you made from scratch.
Homemade Pizza
Equipment
- Mixing Bowl
- Pizza Stone or Baking Sheet
- Pizza Cutter
Ingredients
Dough Ingredients
- 2 cups All-purpose flour measured, plus extra for dusting
- 1 cup Warm water about 105–115°F (lukewarm)
- 1 packet Active dry yeast 2 1/4 teaspoons; proof if your yeast is older
- 1 teaspoon Salt fine salt, measured
Sauce Ingredients
- 1 can Crushed tomatoes 14–15 ounces, shaken and ready to use
- 2 cloves Garlic minced finely
- 1 teaspoon Oregano dried
- 1 teaspoon Basil dried or 1 tablespoon fresh, chopped
Topping Ingredients
- 1 cup Mozzarella cheese shredded, whole-milk if possible
- 1/2 cup Parmesan cheese grated
- 1 cup Toppings e.g., pepperoni (sliced), bell peppers (sliced), onions (thinly sliced), or your preferred toppings
Instructions
- In a mixing bowl, combine flour, yeast, and salt. Gradually add warm water while stirring with a wooden spoon or your hand until a shaggy dough forms. Mix just until ingredients are combined.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. If the dough is sticky, dust with a bit more flour; avoid adding too much. Form into a ball and place in a lightly oiled bowl. Cover with a clean towel and let it rise in a warm place for 1 hour, or until doubled.
- While the dough rises, make the sauce: in a small bowl, combine crushed tomatoes, minced garlic, oregano, and basil. Taste and season with a pinch of salt and pepper. Let flavors meld while the dough proofs.
- Preheat your oven to 450°F (230°C) and place a pizza stone or baking sheet inside to heat for at least 20 minutes. Preheating the surface helps achieve a crisp bottom crust.
- On a floured surface, punch down the risen dough and roll or stretch it into a 12-inch circle (or your preferred shape). Transfer it to a lightly floured pizza peel or a parchment-lined baking sheet if you don’t have a peel.
- Spread the crushed tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella evenly, then grate the Parmesan over the top. Add your chosen toppings in a single layer to ensure even cooking.
- Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12–15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned. Rotate once halfway through if your oven has hot spots.
- Remove the pizza from the oven with a peel or oven mitts, let it cool for a few minutes on a cutting board, slice with a pizza cutter, and serve warm.
