Homemade pizza
There’s something magical about homemade pizza, no delivery guy, no long wait, just you, your oven, and the beautiful aroma of dough crisping up
Homemade pizza
There’s something magical about homemade pizza, no delivery guy, no long wait, just you, your oven, and the beautiful aroma of dough crisping up, sauce simmering, and cheese melting into gooey perfection. And let’s face it, pizza is like the culinary version of a blank canvas; whether you like it loaded with veggies, meats, or even pineapples (yes, I said it!), you can craft it to your heart’s desire.
In this post, I’ll guide you through every step of the pizza-making process: dough, sauce, and the final bake. By the end, you’ll be dough-lighted by how easy it is to whip up a delicious pizza in your own kitchen!
Step 1: The Dough
Making dough might seem intimidating, but it’s actually quite simple. With a little elbow grease or the help of a stand mixer, you can easily whip it up. This recipe makes enough for two 14-inch pizzas, so whether you’re hosting a pizza party or enjoying a cozy night at home, you’re all set!
The best pizza dough
What You’ll Need:
- Bread Flour: Bread flour is key for that chewy, airy crust. It has more protein than all-purpose flour, which helps create the perfect texture: crisp on the outside, soft on the inside. If you don’t have bread flour, all-purpose works too, but the result will be slightly softer.
- Yeast: Yeast is the magic behind your dough’s rise. Instant yeast is my go-to because it doesn’t need to be proofed first. It creates the airy bubbles that make your dough light and fluffy.
- Sugar: Sugar feeds the yeast, helping it rise faster, and also gives your crust a lovely golden color. Just enough to do the job without making the dough sweet.
- Salt: Salt enhances the dough’s flavor and controls the yeast, ensuring the dough doesn’t rise too quickly. Without it, your dough will taste flat and lifeless.
- Water is the essential binding agent for the dough. Just make sure it’s not too hot, or you risk killing the yeast! Aim for a temperature similar to that of your skin, unless of course you happen to be a vampire!.
How to make pizza dough
- Mix yeast with warm water then add flour, salt, and sugar.
- Knead the dough.
- Cover and let the dough rise for 1-2 hours or until doubled in size.
- Punch down, divide in two, and rest for 30 minutes before rolling out.
Step 2: The Pizza Sauce
Now, onto the sauce. Some people swear by store-bought sauce, but nothing beats homemade. Roasting the tomatoes and garlic really elevates the flavor, but there are a few other options depending on your time and preference.
3 Ways to Make the Sauce
- Roast and Blend: Roast tomatoes and garlic, remove the skins, and blend with herbs, salt, and a touch of sugar for balanced flavor.
- Cook and Blend: Boil tomatoes, then blend with basil and the other seasoning. Blend to your preferred texture: smooth or chunky.
- Quick Sauce: To use canned tomato sauce, add tomato sauce to a pan, add salt, sugar, and oregano or basil. Simmer for 2-3 minutes, then let it cool before spreading on your dough.
Step 3: Assembling the Pizza
Once your dough has rested, it’s time to assemble!
Cheese: Mozzarella is classic, but feel free to mix in provolone, cheddar, or any other melty cheese if you’re feeling adventurous.
For the Toppings: I’m using pepperoni but you can go as simple or as wild as you like: mushrooms, bell peppers, onions, or yes, even pineapple! If you’re using mushrooms, sausages, ground beef, bacon, chicken or any other raw meat, grill or pan-fry it until cooked, then shred or chop before adding.
Assembly
- Take one of your dough balls and, on a lightly floured surface, roll it out to fit your baking pan. Use your hands and stretch carefully. If you’re feeling fancy, toss it in the air like they do in Italy. It’s actually surprisingly easy to. Just don’t drop it!
- Transfer the dough to a pizza pan or baking stone.
- Poke holes on the dough then spread a ladle of your pizza sauce over the dough, leaving a small border around the edges for the crust.
- Add your cheese and topping.
Step 4: Baking
Preheat your oven to 500°F (260°C). Pizzas need that high heat for a quick, crispy crust. If you have a pizza stone, use it for best results; otherwise, a pizza pan with holes works well to get that perfect crust.
Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
Pizza Variations: Styles, Dough Measurements, and Bake Times
Regular Pizza (Classic) For a standard, regular pizza, use 350-400grams of dough for a 14 inch pizza. This is the perfect amount for a medium-thick crust that’s soft inside but has a nice crisp on the outside. Bake at 500°F/ 260°C for 12 minutes.
Thin-Crust Pizza: For those who prefer a crisp, delicate crust, thin-crust pizza is ideal. For a 14-inch thin-crust pizza, use about 250-300grams of dough. This will yield a very thin, crispy base.. bake at 500°F/ 260°C for about 8-10 minutes, and you’ll get that perfect crispness.
New York-Style Pizza: Known for its large, foldable slices and chewy crust. It has a thin base with a slightly thicker, puffier edge. For a 14-inch New York-style pizza, use about 450- 500grams of dough and bake around 450°F (232°C) for about 13 minutes.
Tips for the Perfect Slice
- Let the dough rest: If you find your dough too springy or elastic, let it rest for about 10 minutes. This helps it relax, making it easier to shape. A relaxed dough is a happy dough.😊
- Use flour: Sprinkle a bit of flour on your baking surface before placing the dough on it. This adds a nice crunch to the bottom.
- Balance toppings: Too many ingredients can make your pizza soggy. Stick to a balanced combination of toppings for the best results.
Bonus: Baking Without an Oven
No oven? No problem! You can still make pizza on a stovetop using a cast-iron skillet. Roll out the dough and place it in the skillet over medium-high heat. Once the bottom is golden, flip then add your sauce and toppings. Cover the skillet with a lid and reduce heat to medium. Cook for another 5-7 minutes, or until the crust is cooked through and the cheese is melted.
How to Make Ahead
You can make the dough and sauce in advance! The dough can be stored in the refrigerator for up to 24 hours or frozen for up to 3 months. Simply defrost and bring to room temperature before using. The sauce can be stored in the fridge for up to 5 days or frozen for up to 2-3 months.
How to Store and Reheat
Got leftovers? Store your pizza in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or a hot oven/ (350°F/175°C) for about 5 minutes, or until it’s warmed through and crispy again. You can also reheat slices in a skillet over medium heat for a quick fix without losing the crisp crust!
To reheat pizza in a pan, start by preheating a non-stick pan or skillet over medium heat. Once the pan is warm, place the pizza slice flat on the surface. Cover the pan with a lid to trap the heat and allow the toppings to warm up and the cheese to melt. Let it cook for a few minutes until the crust becomes crispy. For an extra boost, you can add a tiny splash of water to the pan away from the pizza and quickly cover it again. The steam will help soften the toppings while keeping the crust crunchy. Remove the pizza and enjoy when everything is perfectly heated.
Watch how to make it
Ingredients
Dough:
- 550 g bread flour (4 cups)
- 6 g instant yeast (2 teaspoons)
- 30 g sugar (5 teaspoons)
- 9 g salt (1½ teaspoons)
- 350 ml slightly warm water (1½ cups)
Pizza Sauce:
- 550 g tomatoes
- 3-4 cloves of garlic
- 3-4 leaves fresh basil (or 1/2 teaspoon dried basil or oregano)
- 4 g sugar (about 1 teaspoon)
- 1 g salt (about 1/4 teaspoon)
Toppings:
- ¼ cup pizza sauce
- 1 – 1 ¼ cup mozzarella cheese (shredded)
Instructions
Prepare the Dough
- In a large mixing bowl, combine the warm water and yeast.
- Mix until the yeast is dissolved. Add the bread flour, sugar, and salt.
- Mix the ingredients together using a wooden spoon or your hands until the dough comes together.
- Transfer the dough onto a floured surface and knead for about 10-15 minutes until it becomes smooth and elastic. If you have a stand mixer, you can use the dough hook attachment to knead the dough on low speed for about 5-7 minutes.
- Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Prepare the Pizza Sauce
- Preheat your oven to 400°F (200°C). On a baking tray, place the tomatoes and garlic cloves (unpeeled). Roast for 20 minutes, or until the tomatoes are soft and the skins are slightly charred.
- After roasting, let the tomatoes and garlic cool slightly. Remove the skin from the tomatoes then peel the garlic cloves. Transfer to a blender or food processor.
- Add the fresh or dried basil/oregano), sugar, and salt. Blend until smooth. Allow to cool.
Assemble the Pizza
- Increase the oven temperature to 500°F (260°C). If using a pizza stone, place it in the oven to preheat.
- Once the dough has risen, punch it down to release the air.
- Divide the dough into two equal portions if making two pizzas.
- Allow the dough to rest for 20-30 minutes to make it easier to stretch.
- On a lightly floured surface, roll out or stretch one portion of dough to your desired thickness. Transfer the rolled-out dough onto a lightly floured pizza pan or a baking sheet.
- Poke holes in the pizza using a fork; this will stop the dough from puffing up while baking.
Add Toppings
- Spread about 1/4 cup of the pizza sauce evenly over the dough, leaving a small border around the edges for the crust.
- Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
- Add pepperoni slices evenly around the pizza.
Bake the Pizza
- Carefully transfer the pizza to the preheated oven and bake for about 12 minutes, or until the crust is golden and the cheese is bubbly.
- Once done, remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot!
Notes
- Flour Type: Bread flour gives a chewier texture due to its higher protein content, but all-purpose flour can also work well if that’s what you have on hand
- Yeast Options: Instant yeast is convenient since it doesn’t need to be proofed. If you’re using active dry yeast, dissolve it in warm water first make sure the water isn’t too hot, just around body temperature. Let it sit for 5-10 minutes until it becomes frothy and bubbly, which means it’s ready to be mixed into your dough ingredients.
- Resting the Dough: Allowing the dough to rest can improve its elasticity, making it easier to stretch.
- Poke Holes: The holes stop the dough from puffing up while baking.
- Topping Ideas: Get creative with toppings! Try adding vegetables like bell peppers, mushrooms, or olives. For protein, consider cooked sausage, chicken, or ham.
- Storing Leftovers: If you have leftover pizza, store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Making Ahead: The dough can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. If freezing, make sure to wrap it tightly in plastic wrap and store it in a zip-top bag. Thaw in the refrigerator before use.
Did you make this recipe?
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