Pizza Recipe

I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I’ll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven!

Yesterday my 18-month-old son Edison was snuggling with me after waking from his nap. He saw a large freckle I have on my arm. Reached out his finger to touch it. Then dove in and tried to take a bite out of it.

Have you guys heard of that Japanese game show where they lock people in a room and whoever finds the piece of furniture made of chocolate first, wins? For real. Contestants have to go around biting chairs and door handles.

I’m sure they’d never let toddlers onto the show, but if they did I’d be willing to bet a lot of money that Edison would destroy all contenders. I have the bite marks to prove it!! Little monster!

Are you a pizza person? (Is there a person who is not a pizza person?) We do pizza every Friday at our house! We usually make it right here at home. (not always. Sometimes you just need to order pizza, amiright?) I’ve been making homemade pizza for years and years, and have lots of tips and tricks to share.

Today’s post is part of a 3-part series! First I shared my recipe for Easy Homemade Pizza Sauce. Then I posted about Pizza Dough and everything you need to know to get the perfect crust. Today we are putting it all together to make the best homemade pizza! Way more tasty than eating (chocolate?) freckles.

Homemade Pizza Recipe

I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I’ll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven!

Prep: 15min

Total: 55min

Yield: 4

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 315 kcal, Carbohydrate 5 g, Protein 18 g, Fat 25 g, Saturated Fat 11 g, Trans Fat 1 g, Cholesterol 66 mg, Sodium 1029 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 11 g

Ingredients:

• 1 16 ounce ball of pizza dough (12 to 16 ounces is fine)
• 1 tablespoon olive oil (for rubbing dough)
• 1 cup pizza sauce
• 3 ounces thinly sliced mozzarella cheese
• 5 ounces shredded mozzarella cheese (about 1 and 1/4 cups)
• 2.5 ounces pepperoni (about half a 5 oz package )
• 2 tablespoons shredded parmesan cheese

Instruction:

1. NOTE: The ingredient list has the amount of toppings you need to make one 12-inch pizza. If you followed my pizza dough recipe, you will have 2 balls of dough. If you want to make them both right away, be sure to double the topping ingredients shown here. Place a pizza stone in the bottom third of your oven. (place a rimmed baking sheet or a pizza pan in the oven if you don’t have a stone.)
2. Preheat your oven to 550 degrees F, or as high as it will go (at least 475.) Let the stone preheat for 30 minutes. I don’t care when your oven beeps to tell you it’s at temperature. Set a timer, 30 minutes at least!
3. Prepare a work surface. I prefer to rub my counter with oil, but you can lightly dust it with flour if you have a very sticky dough. (Too much flour can turn your dough tough.)
4. Roll out the dough. Place your ball of pizza dough in the center of your prepared work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I usually use my hands for pizza dough, gently patting and stretching (and yes, picking it up and maybe even tossing!), but you can also use a rolling pin. Make sure to keep rotating the pin so that you get a roughly circular shape. It doesn’t have to be perfect! Even if you have used a rolling pin, I like to use my fingers afterward to shape the edges into a thicker crust. See photos. Continue patting and stretching the dough gently with your hands until it is about 12 inches across.
5. Transfer the dough to a square of parchment paper. I highly recommend using parchment paper because it’s SO much easier transferring your pizza into the oven. You can pick it up carefully with your hands and rearrange it on the paper, or wrap it around your rolling pin to help transfer. (I’ve tried rolling the dough out directly onto parchment paper. It doesn’t work well.) Make sure you stretch out the dough so that it is about 12 inches.Drizzle about a tablespoon of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps provide a barrier between the toppings and the dough, helping it cook more evenly.If you love a thicker crust pizza, let the rolled-out dough rest for 10 minutes. You can skip this rest no problem.
6. Par bake. Once the oven is up to temperature, we are going to do a 1 to 2 minute par bake. This step is technically not necessary, but I never skip it. It guarantees not only a thoroughly cooked crust, but a nice and crispy one. Nobody wants a doughy pizza, yuck. (If you want to skip it, you can proceed with topping your pizza). Pulling on the edge of the parchment paper, slide your pizza dough onto your pizza peel or flat baking sheet. Open the oven and pull on the parchment paper again to slide the pizza dough and the parchment paper onto the hot hot pizza stone (or pizza pan). Your whole body is basically inside the oven during this procedure so please be careful and make sure there are no toddlers running around who could climb right in and burn to death (these are the thoughts that keep me up at night).Shut the oven door and par bake for 1-2 minutes, until the dough is slightly puffed. Set a timer, don’t walk away!Pull on the parchment paper again to transfer the half-baked dough back onto your pizza peel. Keep the oven door shut as much as possible so you don’t lose heat. Poke down any large bubbles on your crust.
7. Top your pizza. Leave the crust on the peel while you add your toppings. Add 1 cup of pizza sauce (I like to spread it around with a ladle). Add 3 ounces thinly sliced mozzarella, and then top with 5 ounces of shredded mozzarella. I like a lot of cheese and this is about the max amount you can add without weighing down your pizza so much that it doesn’t cook all the way through. This isn’t the Bible, you can eyeball the amounts on cheese, just keep in mind there is a limit if you want a properly cooked pizza. Add about a half package of pepperoni (or olives, mushrooms, ham and pineapple, sausage, red onions, or literally any toppings you want. See post for ideas.) Sprinkle 2 tablespoons shredded parmesan cheese over your toppings.
8. Bake the pizza. (See note if you don’t have a pizza stone*) Transfer the pizza back onto the pizza stone (or pan), this time without the parchment paper. You want the pizza to do its final bake directly on the stone. (The stone is porous and absorbs moisture, giving you a crispier crust.) Your crust is sturdy enough after the 1-2 minute par bake that it shouldn’t be too hard to push the pizza onto the stone without the paper. Bake the pizza for about 8-12 minutes. This is going to depend on how hot your oven is, and how thick your pizza is. The edges of the crust should be golden brown, and the cheese should be bubbly and also starting to lightly brown. If you don’t have a pizza stone, use a spatula to lift the edge of your pizza to make sure that it is browning all across the center on bottom. If the bottom is still white, you are looking at a doughy pizza. No thanks. Leave it in longer.If the top of your pizza is browning too quickly but the bottom crust isn’t done, tent the top of the pizza with foil to slow browning.
9. Remove your pizza from the oven using the pizza peel. Slide it directly onto a cooling rack to help keep that bottom crust from getting soggy. Let cool a couple minutes, then transfer to a cutting board. Slice into 8 pieces and devour!

Homemade Pizza

We love to make this homemade pizza recipe together – one person makes the dough while the other preps the toppings. It’s also great for entertaining because guests can customize their final meals.

Prep: 70min

Total: 80min

Yield: 3

Ingredients:

• Pizza Dough (1 recipe per pizza)
• ½ heaping cup pizza sauce
• 8 ounces fresh bocconcini mozzarella (sliced)
• ½ cup sliced cherry tomatoes
• 10 basil leaves
• Pinch red pepper flakes
• Extra-virgin olive oil (for drizzling)
• 1 tablespoon extra-virgin olive oil (more for drizzling)
• ½ garlic clove (minced)
• 8 ounces fresh bocconcini mozzarella (sliced)
• 2 ripe peaches (sliced)
• Dollops of pesto
• 10 basil leaves
• Pinches red pepper flakes
• Pesto (for spreading & dolloping)
• 1½ cups grated smoked mozzarella
• ½ cup sliced roasted red peppers
• ½ cup mint leaves
• Pinches red pepper flakes

Instruction:

1. Preheat the oven to 500°F.
2. Margherita Pizza: Spread the pizza sauce onto the dough. Top with the fresh mozzarella and tomatoes and bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves and a pinch of red pepper flakes. Drizzle with olive oil and serve.
3. Peach & Basil Pizza: Combine the olive oil and garlic in a small bowl. Brush the garlic oil onto the dough, then top with the fresh mozzarella and peaches. Bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with dollops of pesto, fresh basil, and pinches of red pepper flakes. Drizzle with olive oil and serve.
4. Roasted Red Pepper Pesto Pizza: Spread a thin layer of pesto onto the dough. Top with the cheese and roasted red peppers. Bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with dollops of pesto, the mint leaves, and pinches of red pepper flakes.

How To Make The Best Homemade Pizza Recipe by Tasty

Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake for 15 minutes, garnish with basil (or, let’s be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

Yield: 16 servings

Nutrition Facts: calories 302 calories, Carbohydrate 50 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 gram

Ingredients:

• 2 ½ cups warm water
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 7 cups all-purpose flour, plus more for dusting
• 6 tablespoons extra virgin olive oil, plus more for greasing
• 1 ½ teaspoons kosher salt
• ¼ cup semolina flour
• 28 oz canned whole tomatoes
• 1 tablespoon kosher salt
• tomato sauce
• fresh mozzarella cheese, torn into small pieces
• fresh basil leaf
• extra virgin olive oil
• fresh mozzarella cheese, torn into small pieces
• ricotta cheese
• fresh basil pesto
• dried oregano
• tomato sauce
• fresh mozzarella cheese, torn into small pieces
• spicy pepperoni slice
• freshly grated parmesan cheese

Instruction:

1. “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
2. In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
3. Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
4. Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
5. Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
6. Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
7. Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
8. Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
9. Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
10. Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
11. Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
12. Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
13. Add any garnish of your preference.
14. Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
15. Enjoy!

Homemade Pizza

This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. —Marianne Edwards, Lake Stevens, Washington

Prep: 25min

Total: 50min

Yield: 2 pizzas (3 servings each).

Nutrition Facts: calories 537 calories, Fat 19g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 922mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon sugar
• 1-1/4 cups warm water (110° to 115°)
• 1/4 cup canola oil
• 1 teaspoon salt
• 3-1/2 to 4 cups all-purpose flour
• 1/2 pound ground beef
• 1 small onion, chopped
• 1 can (15 ounces) tomato sauce
• 3 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 medium green pepper, diced
• 2 cups shredded part-skim mozzarella cheese

Instruction:

In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

Best Homemade Pizza Dough Recipe | How To Make Pizza Crust

FAQ

What are the ingredients to make pizza?

What’s the secret to good homemade pizza?

• Forget Delivery. …
• Make Sure the Oven Is HOT. …
• Don’t Use Cold Dough. …
• Use a Pizza Peel — Or Sheet Pan. …
• Stretch (Don’t Roll!) the Dough. …
• Add Just a Thin Layer of Tomato Sauce. …
• Skip the Fresh Mozzarella. …
• If You Really Want Fresh Mozz, It’s Gotta Be Thin.

How to make homemade pizza taste like a pizzeria?

1. Use the right flour. …
2. Season your dough. …
3. Don’t use pre-shredded cheese. …
4. Keep the sauce simple. …
5. Fresh is best. …
6. Preheat your pan. …
7. Give it lots of heat.

What are 3 ingredients in pizza?

• Flour. All purpose flour is all you need here. If you feel like your dough is a little flat, you could use self-rising flour. …
• Water.
• Salt. This will help to give the crust a little flavor. Salt can be purchased in bulk.