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.
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Servings: 4 servings
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.
Notes
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.