There’s something magical about making pizza from scratch. The aroma of fresh dough rising, the satisfaction of stretching it with your own hands, and that first bite of a perfectly crispy, cheesy slice—it’s an experience that no takeout can match. This recipe will guide you through creating an authentic pizzeria-style pizza right in your home kitchen.
Why Make Pizza at Home?
Making pizza at home gives you complete control over your ingredients and toppings. You can customize everything to your taste, from the thickness of the crust to the amount of cheese. Plus, it’s a fun activity to share with family and friends, and once you master the basics, you’ll find it’s surprisingly easy.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (110°F)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
For the Sauce:
- 1 can (28 oz) crushed tomatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pinch of sugar (optional, to balance acidity)
For Topping:
- 2 cups shredded mozzarella cheese
- Fresh basil leaves
- Your favorite toppings (pepperoni, mushrooms, bell peppers, onions, etc.)
- Extra virgin olive oil for drizzling
Instructions
Making the Dough:
Start by activating your yeast. In a small bowl, combine the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes foamy. This tells you the yeast is alive and ready to work its magic.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. You’ll know it’s ready when you can poke it and it springs back. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
Preparing the Sauce:
While your dough is rising, make your sauce. Heat the olive oil in a saucepan over medium heat and sauté the minced garlic for about 30 seconds until fragrant. Add the crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low heat for 20-30 minutes, stirring occasionally. The sauce should thicken and develop a rich, deep flavor. Taste and adjust seasonings as needed.
Shaping and Baking:
Preheat your oven to its highest setting, typically 475-500°F. If you have a pizza stone, place it in the oven while it preheats.
Once the dough has doubled, punch it down to release the air. Divide it in half for two 12-inch pizzas. On a lightly floured surface, take one portion and gently stretch it from the center outward, rotating as you go. You can also use a rolling pin if you prefer a thinner crust. Aim for about ¼-inch thickness, leaving the edges slightly thicker for that classic crust.
Transfer your shaped dough to a piece of parchment paper or a lightly floured pizza peel. Spread a thin layer of sauce over the dough, leaving about a half-inch border. Sprinkle the mozzarella cheese evenly, then add your desired toppings. Remember, less is more—overloading can lead to a soggy pizza.
Carefully transfer the pizza to your preheated oven or pizza stone. Bake for 10-15 minutes, until the crust is golden brown and the cheese is bubbling and slightly browned in spots.
Remove from the oven, let it cool for a minute or two, then garnish with fresh basil leaves and a drizzle of olive oil. Slice and serve immediately.
Tips for Success
The secret to great pizza dough is patience. Allow enough time for the dough to rise properly—this develops flavor and creates that perfect chewy texture.
Don’t overwork your dough when shaping. If it keeps shrinking back, let it rest for a few minutes before continuing. This allows the gluten to relax.
For an extra-crispy crust, pre-bake your dough for 3-4 minutes before adding toppings. This prevents sogginess, especially if you’re using wet ingredients like fresh tomatoes.
If you don’t have a pizza stone, you can use an upside-down baking sheet. Just make sure it’s preheated in the oven for at least 30 minutes.
Make It Your Own
Once you’ve mastered this basic recipe, the possibilities are endless. Try a white pizza with ricotta and spinach, a BBQ chicken pizza, or go wild with caramelized onions and goat cheese. The foundation you’ve learned here works with virtually any topping combination you can imagine.
Making pizza at home is about more than just the end result. It’s about the process, the creativity, and the joy of sharing something you’ve made with your own hands. So roll up your sleeves, flour your countertop, and get ready to create some delicious memories.
I love it 😀