This classic homemade pizza is made from scratch with a few simple ingredients. Crisp, golden brown, and chewy on the edges, make a perfect pizza at home!

Learn how to make the perfect dough for pizza, with this easy step-by-step recipe. The post includes how to make ahead dough, freeze the dough, avoid a soggy bottom, and topping suggestions.

HOMEMADE PIZZA 

Love pizza? Have you tried making one at home? Homemade pizza seems intimidating at first. I always thought that making homemade pizza requires some special skills. Have you seen the pizza guys tossing the pizza in the air?  Honestly, you can make an amazing pizza even without tossing one in the air 🙂

I love to make homemade pizza. It’s easy and such a fun activity to do with your kids. The best part is that everyone gets to choose their toppings. 

It’s mid-week and my kids are craving some pizza. It’s easy to pick up the phone and order one, but I decided to make one myself. Nothing beats fresh the oven pizza. This homemade pizza recipe requires a handful of ingredients and comes together in no time. The only time-consuming part of this entire process is to wait for the dough to be proof. Luckily I have an Instant Pot, which cuts the proofing time in half. Isn’t it cool? Don’t worry if you don’t have one, I have covered the traditional method to proof the dough in the blog post. 

Slice or chop, veggies of your choice. Make some homemade pizza sauce. Grate some fresh mozzarella cheese. I always prefer to grate my cheese over the pre-shredded cheese. I find the store-bought pre-shredded cheese has some coating, which prevents the cheese from melting.

This recipe makes 4 medium size pizza crusts. The homemade pizza dough freezes well. You can freeze it for up to a month. Be sure to check out my blog post for pro tips, and suggestions to make the best homemade pizza!

If you try my recipe, please leave a comment, and review it on the blog. I would love to see your creations. Tag me on Instagram or Facebook @livingsmartandhealthy or #livingsmartandhealthy. 

INGREDIENTS FOR HOMEMADE PIZZA

FOR HOMEMADE PIZZA DOUGH

6 1/2 cups (850 g) of all-purpose flour

2 1/2 cups (592 ml) lukewarm water [100 F – 110 F]

1 teaspoon sugar

2 1/4 teaspoon (7 g) Active Dry Yeast 

1/3 cup olive oil

2 teaspoon salt

oil to grease the bowl

semolina or cornmeal to dust the baking pan

FOR HOMEMADE PIZZA SAUCE

1 28-ounces can of whole tomatoes; puree to desired consistency

2 tablespoon olive oil

1-2 garlic cloves, minced

1/2 teaspoon garlic powder

1 teaspoon dried oregano or Italian seasonings

1/4 teaspoon crushed red chili flakes, adjust to taste

1-2 teaspoon sugar or preferred sweetener

1-2 teaspoon cornstarch slurry; mix equal quantity cornstarch + water 

salt & pepper to taste

FOR THE TOPPINGS

pizza sauce

mozzarella cheese, shredded; I used block mozzarella cheese

veggies of your choice; I used black olives, jalapeno pepper, green bell peppers, red onions

handful of fresh basil for garnish

Pic Shown: Homemade Pizza

DIRECTIONS FOR HOMEMADE PIZZA

STEP 1: PROOF YEAST

In a cup, stir in lukewarm water [100*F – 110* F], sugar, and yeast. Let the mixture sit for 10 minutes, or until it turns frothy, and doubles in volume.

Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

STEP 2: PREPARE THE DOUGH [BY HAND OR USING A STAND MIXER]

Into the bowl of a stand mixer, add flour, and salt. Mix the dry ingredients.

To the flour, add olive oil and yeast mixture. Combine all the ingredients using the back of a wooden spatula. Using a dough hook attachment, knead the dough for 5-7 minutes. The dough will be soft and pliable and starts to leave the sides of the bowl and form into a smooth ball.

Note: If kneading the dough by hand, combine all the ingredients using the back of a wooden spatula. Transfer the dough to a lightly floured work surface and knead the dough for 8-10 minutes. The dough will be soft, pliable, and springs back when pressed. And it does not stick.

OPTIONAL: If the dough feels too sticky, add some flour, one tablespoon at a time. If it is too dry, add 1-2 teaspoons of warm water.

STEP 3: FIRST PROOFING USING INSTANT POT

Place the dough in a greased inner pot. Place the lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes. After 30 minutes, the dough will have risen and doubled in volume.

Note: I used a glass lid that fits, to cover the inner pot.

Meanwhile, prep the toppings for the pizza and make homemade pizza sauce.

Note: First Proofing Using Traditional Method – Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and place it in a warm place. After 60-90 minutes, the dough will have risen and doubled in volume.

STEP 4: MAKE HOMEMADE PIZZA SAUCE

Heat oil in a saucepan. Add minced garlic, and sauté for 10-15 seconds. Add crushed tomatoes, garlic powder, dried oregano, red chili flakes, salt & pepper to taste. Simmer the sauce for 15-20 minutes.

Stir in sugar or preferred sweetener. Mix well. Taste the sauce and adjust the seasoning. Allow it to cool completely.

OPTIONAL: Add cornstarch slurry to slightly thicken the sauce. Simmer the sauce for 2-3 minutes.

Note: Cornstarch helps absorb any extra moisture in the sauce, and prevents soggy pizza crust.

STEP 5: SECOND PROOFING

Transfer the dough onto a work surface and deflate it.

Using a bench cutter, divide the dough into 4 equal pieces. Sprinkle some flour on the pieces and cover them with a kitchen towel. Allow it to proof for 45-60 minutes. 

STEP 6: SHAPE AND BAKE PIZZA

Preheat the oven to 500 F or use the maximum setting on your oven. Place a pizza stone, a cast iron pan, or a baking sheet (place upside down).

Take a (9 * 12 inch) baking sheet. Line the back of the sheet with some parchment paper. Set it aside.

Note: Use parchment paper, it prevents the pizza from sticking to the sheet. It makes it easier to transfer the pizza onto preheated pizza stone or pan.

Dust some flour onto the work surface. Take a piece of the dough ball, and roll it into a 12-14 inch circle. Stretch and shape the dough with your hands.

Note: You can use a rolling pin to roll out the dough and/or use your hands for a freestyle pizza.

Place the rolled dough onto the baking sheet, lined with parchment paper. Gently re-shape the dough.

Assemble the pizza quickly. Spread a thin layer of sauce, followed by cheese and toppings of your choice.

Note: I used some olives, jalapeno, bell peppers, and onions for my pizza.

Immediately transfer the pizza onto the preheated pizza stone or pan in the oven. Bake for 12 -15 minutes, or until cheese is melted and the crust is golden brown.

Garnish with some fresh basil and enjoy. Bon-Appetit!!

Pic Shown: Homemade Pizza

DIRECTIONS FOR MAKE-AHEAD DOUGH

Follow STEP1 & STEP2 and prepare the dough. Place the dough in a lightly greased, air-tight container and place it in the refrigerator. The dough will rise slowly overnight in the refrigerator. In the morning, remove the dough from the refrigerator and allow it to come to room temperature. The dough will double in volume now. Continue with STEP 4.

DIRECTIONS TO FREEZE THE DOUGH

Follow the recipe through STEP 3. After first proofing, deflate the dough and divide it into 4 equal portions.  Wrap each portion of dough tightly in a plastic wrap and then in an aluminum foil. Place it in a freezer-safe, Ziploc bag and freeze it for up to 3 months. Thaw overnight in the refrigerator, or on a kitchen counter. Continue with STEP 4.

PRO TIPS FOR THE BEST HOMEMADE PIZZA

ABOUT THE FLOUR

It is important to measure the flour using the right technique. Do not scoop the flour directly from the container. Lightly fill the measuring cup with the flour, and level it with the back of the spoon. See FAQ – HOW TO MEASURE FLOUR RIGHT WAY

ABOUT THE YEAST

If the yeast is active, the mixture turns frothy and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

DOUGH CONSISTENCY

Check the consistency of the dough after kneading it for 4-5 minutes. The dough should be nice and soft. If the dough feels too sticky, add some flour. If it’s too dry, add 1-2 teaspoons of warm water. Do not over-knead the dough. 

PROOF THE DOUGH

The oil prevents the dough from sticking to the bowl and the plastic wrap. Grease the bowl first, then place the dough. Apply some oil on top of the dough. 

If you can’t wait, 1-2 hours of rising time work fine. The longer the dough is proofed yields better results. If you have time allow the dough to proof longer, a few hours, or even better overnight. 

Allow the dough balls to rise for second proofing. It adds to the flavor and texture of pizza. Lightly dust the dough balls with some flour, and cover them with a clean kitchen towel. Allow the dough to rise for 45-60.

PREHEAT THE OVEN

Pre-heat the oven to the maximum setting on your oven. It is hard to achieve a hot oven like the ones at the pizzerias. Here’s how you can achieve a nice crisp crust and a perfect texture pizza at home. Preheat the pizza stone, and place the pizza on a hot stone. The pizza starts to cook immediately, resulting in a nice, crispy brown crust.

ROLL THE DOUGH SLIGHTY BIG

Roll the dough slightly bigger. The dough tends to shrink after it is rolled. Medium size pizzas are somewhere between 12-13 inches in diameter. If you are making a medium size pizza, roll the dough around 13-14 inches, as it will shrink in size.

There are a few ways you can roll the dough. You can use the rolling pin or simply stretch the dough with your hands. You can place the dough at the edge of the counter, and try to airdrop it and shape it. Use whichever method works best for you.

PARCHMENT PAPER OR SEMOLINA

Use a parchment paper or sprinkle some semolina onto the baking sheet (upside down). The dough will not stick to the sheet and is easier to slide the rolled dough onto a preheated pizza stone.

WORK QUICKLY

Dust some flour onto the work surface and roll the dough. Transfer the rolled dough onto a baking sheet lined with parchment paper and quickly assemble the pizza. This is a very important step. Spread some sauce, and top it with some cheese and toppings of your choice. Immediately transfer it onto the hot pizza stone.

Bake the pizza for 12-15 minutes. The cheese is bubbly and melted, and the crust is crisp golden brown.

AVOID SOGGY PIZZA

Make sure the pizza sauce is not too thin. Too much moisture in the sauce can turn the pizza soggy. I make my pizza sauce and try to keep it thick and a bit chunky, adding some texture and flavor to the sauce.

ABOUT THE TOPPINGS

For pizza, I prefer Mozzarella cheese. It melts uniformly and gives a nice stretchiness, to pizza. You can use cheese of your choice, make sure it melts well.

You have endless options for pizza toppings. Top your pizza to your heart’s desire. Slice or chop the veggies uniformly. Some of the toppings my family likes are olives, jalapeno, bell peppers, onions, mushrooms, spinach, tomatoes, chicken, and pineapple. Feel free to add toppings of your choice.

Pic Shown: Homemade Pizza

FREQUENTLY ASKED QUESTIONS

HOW TO MEASURE FLOUR THE RIGHT WAY

It is important to measure the flour using the right method. To avoid over-measuring, do not scoop the flour straight from the container. First, loosen the flour by giving it a good stir with a spoon or a spatula. Next, spoon the flour into the measuring cup, and fill the cup slightly over the rim. Now, level the flour using the back of the spoon or a knife.

CONSISTENCY OF THE DOUGH

The consistency of the dough is soft, elastic, and non-sticky. If you poke the dough, it springs back and does not stick.

Check the consistency of the dough after kneading it for 4-5 minutes. The dough should be nice and soft. If it feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm water.

HOW LONG DO YOU KNEAD DOUGH

Depending upon the method used for kneading, the time will vary. If you are using a stand mixer to knead the dough, it takes somewhere from 5-7 minutes to knead the dough. If kneading the dough by hand, it takes around 10-15 minutes for a soft, pliable dough.

HOW DO I KNOW IF THE DOUGH IS KNEADED ENOUGH

If the dough is kneaded enough, it will be soft, and elastic. It will spring back when you poke your finger, and won’t be sticky. If the dough does not pass this simple test, it means it needs more kneading.

Here are a few ways you can tell that the dough is kneaded well:

First, it forms into a nice smooth dough, the dough will start to leave the sides of the bowl.

Second, poke a finger, and if the dough springs back, and is not sticky, the dough is kneaded well.

Third, you can do a windowpane test. Take a small piece of dough, and stretch it as thin as possible. If the dough does not tear, and you can see a thin layer of dough, it means the dough is kneaded well.

WHY DO YOU KNEAD THE DOUGH

Kneading helps develop the gluten in the dough. Gluten is made of long strands of protein, which makes the dough stretchy. The stretchy dough can hold the bubbles created by the yeast, making the dough rise.

WHY IS MY DOUGH TOO STICKY

Too much liquid can cause sticky dough. If you used cold, or room temperature milk, it can result in the leaking of gluten, causing the dough to be sticky.

MY DOUGH IS TOO TIGHT

If you are using a stand mixer chances are that you overworked the dough. The change in the composition of gluten molecules results in a non-stretchy dough.
If the dough is too tight and is tough to pull or roll, it has been overworked.

WHAT IS THE BEST PAN TO BAKE PIZZA

A pizza stone or cast iron pan works best for baking pizza. The advantage of using pizza stone is that the stone absorbs moisture as it bakes. This gives the pizza a nice crisp, golden-brown crust. Cast iron pan works well too and gives good results. If you don’t have a pizza stone or cast iron pan, use a baking sheet. Place the sheet upside down and pre-heat it, just like any other pizza pan.

CAN I BAKE THE PIZZA DOUGH FIRST

It is not required to bake the pizza before adding the toppings. If you prefer to bake the dough, bake it for 3-5 minutes.

WHAT TEMPERATURE SHOULD I BAKE HOMEMADE PIZZA

I bake pizza at 500 F, this is the maximum setting I can use on my oven. As every oven is different, use the recommended maximum setting on your oven.

WHERE TO PLACE THE PIZZA IN THE OVEN

I find the middle rack works best for my oven type. The crust gets nice crisp, golden brown and the cheese is bubbly and melted. 

HOW LONG DO I BAKE PIZZA

It typically takes around 12-15 minutes to bake the pizza. The cheese is bubbly and brown and the crust is crisp golden brown.

HOW TO GET A CRISPY PIZZA CRUST

The key to a crisp pizza crust is to bake the pizza at a very high temperature on a pre-heated pizza stone or pan. Make sure the sauce is not too runny. Choose toppings that do not release too much of moisture.

MY PIZZA TURNED SOGGY

Low temperature and too much moisture, can cause soggy pizza. Make sure you bake pizza at a very high temperature. Use toppings that are less likely to release too much moisture. Use slightly thick pizza sauce, to avoid added moisture.

Pic Shown: Homemade Pizza

★ If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

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