Here’s a simple, satisfying homemade pizza recipe that delivers a crisp-edged crust, tangy tomato sauce and pockets of melted mozzarella topped with fresh basil. Whether you have a pizza stone or a sheet pan, this approachable method yields restaurant-style results at home — perfect for feeding family, impressing friends, or customizing with your favorite toppings.
Ingredients
– For the dough:
– 3 1/4 cups (420 g) all-purpose flour
– 1 tsp sugar
– 1 1/4 tsp salt
– 1 tsp instant dry yeast
– 1 1/4 cups (300 ml) warm water (about 95–105°F / 35–40°C)
– 2 tbsp olive oil
– For the sauce:
– 1 can (14 oz / 400 g) crushed tomatoes
– 1 clove garlic, minced
– 1 tbsp olive oil
– 1/2 tsp salt, to taste
– 1/2 tsp dried oregano
– Pinch sugar (optional)
– Toppings:
– 8 oz (225 g) fresh mozzarella, sliced or torn
– Fresh basil leaves
– Extra virgin olive oil and cracked black pepper to finish
Servings and Cooking Time
Serves: 2–3 (one 12–14-inch pizza or two thinner 10–11-inch pizzas). Preparation time: 20 minutes active + 1–1.5 hours dough rise (can refrigerate overnight). Cooking time: 8–12 minutes in a hot oven (500°F / 260°C) or until crust is golden and cheese is bubbling.
Nutritional Value
Values per serving (1 slice if pizza cut into 6 slices — approx. 1/6 of a 12-inch pizza, ~200–250 g): Calories ~330 kcal; Protein 14 g; Fat 13 g; Carbohydrates 36 g; Fiber 2.5 g; Sodium 620 mg. These figures are approximate and provided for one person (one serving size as described).
Step-by-Step Cooking Process
– In a large bowl combine flour, sugar, salt and instant yeast; whisk to distribute.
– Add warm water and olive oil, stir with a wooden spoon until a shaggy dough forms.
– Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
– Place dough in an oiled bowl, cover with plastic wrap and let rise 60–90 minutes until doubled (or refrigerate overnight).
– Meanwhile, make the sauce: sauté garlic in olive oil briefly, add crushed tomatoes, oregano, salt and simmer 10–15 minutes; cool.
– Preheat oven to highest temperature (500–550°F / 260–290°C) with a pizza stone or inverted baking sheet inside.
– Divide dough (if making two pizzas), shape into rounds and let rest 10 minutes; stretch by hand or roll into 12-inch circle.
– Transfer dough to a lightly floured peel or parchment, spread a thin layer of sauce leaving a border for the crust.
– Distribute torn mozzarella evenly, drizzle a little olive oil, and slide pizza onto hot stone or baking sheet.
– Bake 8–12 minutes until crust is blistered and cheese is melted; remove, scatter fresh basil, crack pepper and serve hot.
Alternative Ingredients
You can swap all-purpose flour for 00 flour for a silkier crust or use half whole wheat for nuttiness. Use canned San Marzano tomatoes for a sweeter sauce or substitute grated low-moisture mozzarella for longer melt; vegan cheese works too for a dairy-free version.
Serving and Pairings
Serve homemade pizza with a simple green salad (arugula, lemon vinaigrette), roasted vegetables, or a light caprese salad. Pair with a chilled lager, a glass of Chianti or sparkling water with lemon. Add a side of garlic knots or marinated olives for a fuller spread.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated skillet over medium heat with a lid for 4–6 minutes for crisp crust, or bake at 375°F (190°C) for 8–10 minutes. Dough and assembled but unbaked pizzas can be frozen for up to 1 month—thaw overnight in the fridge before baking.
Cooking Mistakes
– Don’t overload with sauce or toppings; soggy center results.
– Avoid using cold dough straight from fridge without resting — it tears.
– Baking at too low a temperature yields a pale, chewy crust.
– Skipping preheated stone or hot pan reduces bottom crispness.
– Using very wet fresh mozzarella without draining leads to excess moisture.
– Not letting dough rise enough produces dense crust.
Helpful Tips
– Use a pizza stone or inverted baking sheet and preheat thoroughly.
– Stretch dough gently to preserve air bubbles for a lighter crust.
– Keep sauce thin and well-seasoned; it cooks quickly in a hot oven.
– Pat fresh mozzarella dry to avoid sogginess.
– Brush the crust with olive oil before baking for a golden finish.
FAQs
How do I make dough ahead of time?
You can prepare the dough, oil the surface, cover tightly and refrigerate for up to 24–48 hours. A slow cold ferment adds flavor; bring to room temperature for 30–60 minutes before shaping to make it easier to stretch.
Can I use store-bought pizza dough or pre-made crust?
Yes — store-bought dough or pre-baked crust is a convenient shortcut. Adjust baking time as needed and still preheat your oven thoroughly to get the best crust texture and browning.
Why is my pizza dough tough or chewy?
Tough dough often means overworking gluten, insufficient rise, or baking at too low a temperature. Ensure proper kneading, allow adequate proofing, and bake hot for a tender, airy crust.
How do I prevent a soggy pizza center?
Use a thin layer of sauce, limit high-moisture toppings, drain fresh mozzarella, and bake on a preheated stone or very hot pan to evaporate excess moisture quickly and crisp the base.
What oven temperature is best for homemade pizza?
The hotter the oven, the better — ideally 500–550°F (260–290°C). Professional ovens are hotter, but using the highest home oven setting with a preheated stone gives best results.
Can I make this pizza without a pizza stone?
Yes — use an inverted baking sheet preheated in the oven or a cast-iron skillet. They mimic a stone’s direct heat and help achieve a crisp bottom.
How do I achieve a charred, leopard-spotted crust?
Very high heat, a well-hydrated dough, and quick baking encourage blistering. Stretch dough thin at the edges, avoid overloading, and bake directly on a hot stone or steel for best spotting.
Conclusion
This homemade pizza recipe balances a simple, flavorful tomato sauce with a chewy, crisp crust and fresh mozzarella for classic results. With a few key techniques — hot oven, preheated stone and light toppings — you’ll enjoy restaurant-quality pizza from your home oven anytime.
Homemade Pizza
Ingredients
- 3 1/4 cups 420 g all-purpose flour
- 1 tsp sugar
- 1 1/4 tsp salt
- 1 tsp instant dry yeast
- 1 1/4 cups 300 ml warm water (95–105°F / 35–40°C)
- 2 tbsp olive oil
- 1 can 14 oz / 400 g crushed tomatoes
- 1 clove garlic minced
- 1 tbsp olive oil for sauce
- 1/2 tsp dried oregano
- Pinch sugar optional
- 8 oz 225 g fresh mozzarella, sliced or torn
- Fresh basil leaves
- Extra virgin olive oil and cracked black pepper to finish
Instructions
- In a large bowl combine flour, sugar, salt and instant yeast; whisk to distribute.
- Add warm water and 2 tablespoons olive oil, stir with a wooden spoon until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover and let rise 60–90 minutes until doubled (or refrigerate overnight for slow ferment).
- Meanwhile, make the sauce: sauté minced garlic in 1 tablespoon olive oil briefly, add crushed tomatoes, oregano, salt and a pinch of sugar, then simmer 10–15 minutes and cool.
- Preheat oven to highest temperature (500–550°F / 260–290°C) with a pizza stone or inverted baking sheet inside.
- Divide dough if making two pizzas, shape into rounds and let rest 10 minutes; gently stretch into a 12-inch circle.
- Transfer dough to a lightly floured peel or parchment, spread a thin layer of sauce leaving a border for the crust.
- Distribute torn mozzarella evenly, drizzle a little olive oil, and slide pizza onto the hot stone or baking sheet.
- Bake 8–12 minutes until crust is blistered and cheese is melted; remove, scatter fresh basil, crack black pepper and serve hot.
Nutrition
