Homemade Pizza

Homemade pizza starts with a simple dough that rises while you prepare toppings, then bakes at high heat until the crust is golden and crisp. The key is a very hot oven and knowing how to stretch the dough without tearing it. You’ll have a pizza that rivals any pizzeria.

Ingredients for Homemade Pizza

All-purpose flour forms the structure of the crust. Warm water activates the yeast and brings the dough together. Active dry yeast makes the dough rise and creates air pockets for a light texture. Olive oil adds flavor and keeps the dough tender. Salt seasons the dough and strengthens the gluten. Tomato sauce provides the base layer of flavor. Garlic adds sharpness to the sauce. Dried oregano brings classic pizza seasoning. Mozzarella cheese melts into a stretchy, golden layer. Parmesan cheese adds a sharper, nuttier flavor on top.

Why This Homemade Pizza Works

The dough rises for just one hour, which is long enough to develop flavor and create a light crumb without requiring overnight fermentation. A hot oven, between 475°F and 500°F (245°C to 260°C), browns the bottom of the crust quickly while the cheese melts on top. If your home oven runs cool, place the pizza on the lowest rack for the first few minutes to crisp the base.

Stretching the dough gently by hand rather than rolling it with a pin keeps the air bubbles intact, so the crust stays tender instead of becoming dense. Layering the sauce, then mozzarella, then any toppings and parmesan ensures the cheese stays directly against the dough and browns properly. The sauce underneath acts as a barrier that keeps the crust from getting soggy.

Mistakes To Avoid

Skipping the dough rest after shaping causes the pizza to shrink in the oven and become too thick. The dough needs 15 to 20 minutes at room temperature to relax the gluten and hold its shape. You’ll end up with a puffy, bread-like crust instead of a thin, crisp base.

Using pre-shredded mozzarella or too much cheese makes the sauce break and separate into an oily layer. Fresh block mozzarella melts evenly, and a standard pizza needs no more than 1 1/2 cups total cheese. The result will be greasy and the toppings will slide off.

Baking at a temperature below 475°F (245°C) prevents the crust from browning and crisping. The bottom stays pale and soft, and the cheese takes too long to brown. The whole pizza ends up pale and gummy instead of golden.

Adding wet toppings like fresh tomatoes or mushrooms without draining them first makes the crust soggy. Pat any moist ingredients dry before scattering them on top. The base will be damp and chewy in the worst way.

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Ingredients

• 3 cups (375g) all-purpose flour
• 1 1/4 cups warm water, 110°F (43°C)
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons olive oil, plus more for the pan
• 1 1/2 teaspoons salt
• 1 can (15 ounces) tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, for sauce
• 1/4 teaspoon black pepper, for sauce
• 8 ounces whole milk mozzarella, shredded
• 1/4 cup grated Parmesan cheese

Step-by-step Instructions

1. Add warm water and yeast to the bowl of a stand mixer. Let sit for 5 minutes until foamy, which means the yeast is alive.
2. Mix in flour, olive oil, and salt on low speed with the dough hook. Mix for 5 to 6 minutes until the dough comes together into a shaggy mass that pulls away from the bowl sides.
3. Increase speed to medium and knead for 4 to 5 minutes until the dough is smooth, elastic, and slightly sticky. It should bounce back slowly when poked.
4. Lightly oil a bowl, transfer the dough to it, cover with a damp towel, and let rise at room temperature for 1 hour until doubled in size.
5. While the dough rises, stir together tomato sauce, minced garlic, dried oregano, salt, and black pepper in a small bowl. Set aside.
6. Preheat the oven to 500°F (260°C). Oil a 14-inch pizza pan or large baking sheet.
7. Punch down the dough and transfer it to the oiled pan. Stretch gently with your fingertips and knuckles until it fills the pan and is about 1/4 inch thick. Let rest for 15 minutes.
8. Spread the tomato sauce over the dough, leaving a 1/2 inch border. Scatter the shredded mozzarella evenly over the sauce.
9. Place the pizza on the lowest oven rack and bake for 3 to 4 minutes. Move to the middle rack and bake for 8 to 12 minutes more until the cheese is melted and bubbly and the crust is deep golden brown at the edges.
10. Sprinkle Parmesan cheese over the top in the last minute of baking. Remove from the oven and let cool for 2 minutes before slicing.