Homemade Pizza Recipe tastes like a pizzeria pie with a chewy, blistered crust, melty mozzarella, and bright, garlicky sauce. It suits weeknights and beginners, and you can get it from bowl to table in about 60 minutes. I tested this on a wobbly apartment oven years ago, and it still wins over every crowd.
Why Homemade Pizza Recipe Is Worth It
Easy Homemade Pizza Recipe gives you full control over crust style, toppings, and bake time. You choose thin crust or pan pizza, mild or bold sauce, and exactly how bubbly you want the cheese.
You also save money and use pantry staples. The process feels simple, and the results taste better than delivery on most nights.
Ingredients You Need
- Dough
- Bread flour or all-purpose flour, 2 3/4 cups; bread flour gives more chew, AP keeps it softer
- Warm water, 1 cup, about 105 to 110 degrees
- Instant or active dry yeast, 2 1/4 teaspoons; instant skips proofing
- Sugar or honey, 1 teaspoon, to wake up the yeast
- Fine sea salt, 1 1/4 teaspoons
- Olive oil, 1 tablespoon, plus a little for the bowl
- Sauce
- Canned crushed tomatoes or tomato puree, 1 cup; San Marzano style gives best flavor
- Olive oil, 1 tablespoon
- Minced garlic, 1 clove
- Dried oregano, 1 teaspoon
- Salt and pepper, to taste
- Pantry shortcut: jarred marinara works in a pinch; I like Rao’s or Victoria for clean flavor
- Cheese and toppings
- Low-moisture mozzarella, 8 ounces, shredded; part-skim melts clean and browns well
- Fresh mozzarella, optional, torn into small pieces for pockets of creaminess
- Grated Parmesan, 2 tablespoons, for savory finish
- Your favorites: pepperoni, sautéed mushrooms, sliced bell peppers, olives, red onion, cooked sausage, basil
- Dusting and finishers
- Semolina or cornmeal for the peel or sheet pan
- Olive oil for brushing the crust
- Red pepper flakes and fresh basil for serving
- Equipment
- Pizza stone or steel for best oven spring; use a heavy sheet pan or cast iron skillet if you want a pan pizza
- Pizza peel or upside-down sheet pan for launching
- Mixing bowl, whisk, wooden spoon
- Rolling pin or your hands
Quick Tips & substitutions
- Use instant yeast if you want speed; use active dry if that is what you have, and proof it in warm water with sugar for 5 minutes.
- Swap bread flour with all-purpose if needed; reduce water by 1 to 2 teaspoons if the dough feels sticky.
- No time for sauce? Use jarred marinara and stir in a pinch of oregano and a drizzle of olive oil.
- Aim hot: preheat the stone or steel for 30 minutes at 500 to 550 degrees for best oven spring.
- Keep toppings light so the crust bakes through and stays crisp.
- Pat fresh mozzarella dry with paper towels to prevent sogginess.
- No peel? Build the pizza on parchment on the back of a sheet pan, then slide the parchment onto the stone.
How to Make Homemade Pizza Recipe
Step 1: Mix the dough (10 minutes)
Whisk warm water, yeast, and sugar in a bowl. Add flour, salt, and olive oil, then stir until a shaggy dough forms. Knead by hand for 5 to 7 minutes until smooth and slightly tacky. Lightly oil a clean bowl and place the dough inside, turning to coat.
Step 2: Let it rise (35 to 45 minutes)
Cover the bowl and set it in a warm spot. The dough should puff to about double size and feel airy when you press it. If your kitchen runs cool, give it an extra 10 minutes.
Step 3: Heat the oven (30 minutes)
Set a stone or steel on the middle rack. Preheat to 500 to 550 degrees and let the stone heat for at least 30 minutes. If you use a sheet pan, place it in the oven to preheat as well.
Step 4: Make the sauce (5 minutes no-cook or 10 minutes simmered)
Stir crushed tomatoes, olive oil, garlic, oregano, salt, and pepper for a no-cook sauce with bright flavor. For a slightly sweeter, thicker sauce, simmer the same mix in a small pan for 8 to 10 minutes.
Step 5: Shape the dough (5 to 8 minutes)
Dust your counter with flour. Turn out the dough, divide into two balls for 10 to 12 inch pizzas or keep whole for one large pie. Press each piece from the center out with your fingertips, then stretch over your knuckles until the dough reaches your target size and thickness. Keep the rim a bit thicker to hold sauce and cheese.
Step 6: Top the pizza (2 to 3 minutes)
Dust the peel with semolina or cornmeal. Move the stretched dough to the peel. Spread a thin layer of sauce, then add mozzarella and toppings. Brush the outer crust lightly with olive oil.
Step 7: Bake and finish (8 to 12 minutes)
Slide the pizza onto the hot stone. Bake until the crust browns and the cheese bubbles with golden spots. Rotate once for even color if your oven has a hot side. Sprinkle Parmesan and fresh basil after baking, then slice.
Variations
- Sheet pan pizza: Oil a rimmed sheet pan, press the dough to the edges, top, and bake at 500 degrees for 15 to 18 minutes.
- Cast iron pizza: Heat a 12 inch skillet on the stove with a little oil, press in the dough, top, and bake at 500 degrees for 12 to 15 minutes.
- Thin crust: Use half the dough for one large pie, roll it thin, and bake 6 to 8 minutes.
- White pie: Skip red sauce and use olive oil, garlic, ricotta dollops, mozzarella, and a shower of black pepper.
- Veg lovers: Load sautéed mushrooms, spinach, onions, peppers, and olives with a light hand.
- Meat lovers: Use a mix of pepperoni, cooked crumbled sausage, and a little bacon.
Ways to Serve
- Pair slices with a simple arugula salad and lemon vinaigrette.
- Add a side of roasted veggies or a Caesar salad for balance.
- Serve with chili oil, ranch, or garlic butter for dipping the crust.
- Pour a bright Italian lager, a light red like Chianti, or a fizzy water with lemon.
Storage
Let leftovers cool, then store slices in an airtight container with parchment between layers for up to 4 days in the fridge. Reheat on a skillet over medium heat with a lid for 4 to 6 minutes, or bake on a hot sheet pan at 400 degrees for 8 to 10 minutes. Freeze baked slices on a tray, then bag them for up to 2 months. Reheat frozen pizza at 425 degrees for 12 to 15 minutes until hot and crisp.
Easy Homemade Pizza Recipe
Ingredients
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- Stir until a shaggy dough forms, then knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 30–45 minutes, or until nearly doubled.
- Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.
- Punch down the risen dough and shape it into a 12-inch circle on a lightly floured surface or parchment paper.
- Transfer the dough to a pizza pan or preheated stone. Spread the pizza sauce evenly over the surface, leaving a small border for the crust.
- Sprinkle shredded mozzarella evenly over the sauce, then add pepperoni slices and any additional toppings if using.
- Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Remove from the oven, sprinkle with dried oregano and Parmesan if desired, slice, and serve hot.
Notes
Approximate per 1-slice serving (pizza cut into 8 slices): 260 calories; fat 10 g; saturated fat 4.5 g; carbohydrates 30 g; fiber 2 g; sugars 3 g; protein 12 g; sodium 560 mg. Values will vary based on brands, toppings, and portion size.