Ultimate Homemade Pizza Recipe
Crispy crust, gooey cheese, and your favorite toppings—all made fresh from scratch. Perfect for pizza night, family dinners, or a fun weekend cook-off.
Prep Time: 20 minutes
Rising Time: 1 hour
Cook Time: 10–12 minutes
Total Time: ~1 hour 30 minutes
Servings: 1 large pizza (serves 2–4)
Ingredients:
For the Dough:
2 ½ cups all-purpose flour
1 tsp sugar
1 tsp salt
2 ¼ tsp active dry yeast (1 packet)
1 cup warm water (around 110°F / 45°C)
2 tbsp olive oil (plus more for greasing)
For the Toppings:
½ cup pizza sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
Your choice of toppings, such as:
Pepperoni
Sliced mushrooms
Bell peppers
Onions
Black olives
Cooked sausage
Fresh basil or arugula (optional after baking)
Instructions:
1. Make the Dough
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–7 minutes until it becomes foamy.
- Add flour, salt, and olive oil. Mix with a wooden spoon or your hands until a dough starts to form.
- Turn the dough out onto a floured surface and knead for about 8–10 minutes until it’s smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot until doubled in size (about 1 hour).
2. Preheat & Prep
- Preheat your oven to 475°F (245°C).
- If using a pizza stone, place it in the oven now to heat up.
- If using a baking sheet, lightly oil or dust it with cornmeal to prevent sticking.
3. Shape the Dough
- Punch down the risen dough.
- Roll it out on a floured surface to your desired thickness (thin & crispy or thick & fluffy).
- Transfer to your baking tray or pizza peel (if using a pizza stone).
4. Add Toppings
- Spread pizza sauce evenly across the dough.
- Sprinkle shredded mozzarella over the top.
- Add your chosen toppings.
Tip: Don’t overload it—too many toppings can make the crust soggy.
5. Bake
- Bake in the preheated oven for 10–12 minutes, or until:
- The crust is golden brown
- The cheese is melted and slightly bubbly
- For extra browning, turn on the broiler for the last 1–2 minutes (watch closely!).
6. Cool & Serve
- Let the pizza sit for a few minutes before slicing.
- Garnish with fresh basil or a drizzle of olive oil if desired.
- Slice and enjoy hot!
❓ Q&A – Tips & Troubleshooting
Q: Can I make the dough ahead of time?
A: Yes! After the first rise, wrap the dough in plastic wrap and refrigerate for up to 24 hours. Let it come to room temp before using.
Q: What’s the best flour to use?
A: All-purpose works great, but for a chewier texture, try bread flour. For Neapolitan-style, use Tipo 00 flour.
Q: Can I freeze the dough?
A: Yep! After kneading, wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and let rise before use.
Q: My crust is too soggy—what went wrong?
A: Common causes:
- Too much sauce or toppings
- Oven not hot enough
- Dough too thick Try preheating your baking sheet or stone to help crisp the base.
Q: Can I make it without yeast?
A: Yes! Substitute with baking powder and Greek yogurt for a quick dough (results will be more biscuit-like).
Q: Can I use store-bought dough?
A: Absolutely! It’s a great shortcut. Let it sit at room temp for 20 minutes before rolling out.
Bonus Topping Ideas:
- BBQ Chicken (BBQ sauce, chicken, red onion, cilantro)
- Margherita (fresh mozzarella, tomatoes, basil)
- White Pizza (ricotta, mozzarella, garlic, spinach)
- Breakfast Pizza (scrambled eggs, bacon, cheese)