This classic homemade pizza is made from scratch with few simple ingredients. Crisp, golden brown, and chewy on the edges, make a perfect pizza at home!
INGREDIENTS FOR HOMEMADE PIZZA
FOR HOMEMADE PIZZA DOUGH
- 6 1/2 cups (850 g) all-purpose flour; plus 1-2 tablespoon as needed
- 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 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
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 STAND MIXER]
Into the bowl of stand mixer, add flour, and salt. Mix the dry ingredients.
To the flour, add olive oil and yeast mixture. Combine all the ingredients using back of a wooden spatula. Using 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 back of a wooden spatula. Transfer the dough on a lightly floured work surface and knead the dough for 8-10 minutes. The dough will be soft, pliable, springs back when pressed and 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 teaspoon of warm water.
STEP 3: FIRST PROOFING USING INSTANT POT
Place the dough in a greased inner pot. Place lid, and cover the pot. Turn ON YOGURT (normal) for 30 minutes. After 30 minutes, dough will have risen and double 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.
STEP 4: MAKE HOMEMADE PIZZA SAUCE
Heat oil in a saucepan. Add minced garlic, 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, prevents soggy pizza crust.
STEP 5: SECOND PROOFING
Transfer the dough onto 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 30-45 minutes.
STEP 6: SHAPE AND BAKE PIZZA
Pre-heat 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 on to the work surface. Take a piece of 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 pre-heated pizza stone or pan in the oven. Bake pizza for 12 -15 minutes, or until cheese is melted and the crust is golden brown.
Garnish with some fresh basil and enjoy. Bon-Appetit!!
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, dough will have risen and double in volume.
Please refer to the post for the following:
- Pro Tips for Best Homemade Pizza
- Directions For Make Ahead Dough
- Directions To Freeze The Dough
- Frequently Asked Questions