A homemade pizza recipe is my new obsession because it turns a few basic pantry items into a crisp, chewy, cheesy dinner without special equipment. You get full control over crust thickness, sauce tang, and topping balance, which is why this method works better than most delivery. The steps below show exactly how to build flavor at each stage so the result is repeatable, not lucky.
This approach uses a cold-proofed dough for better texture and a hot oven for a blistered base. You will learn where home cooks usually slip up and how to fix it before the pizza hits the peel. Once you make this homemade pizza recipe a few times, you will adjust it without thinking. If you enjoyed this, our pizza dough new is worth trying next.
Why You’ll Love These Homemade Pizzas
- Cold-proofed dough gives a light, airy crumb with a crisp bottom.
- You control salt, fat, and toppings for a cleaner flavor than takeout.
- One batch of dough makes two 10-inch pizzas or four personal sizes.
- Leftover sauce freezes for up to 3 months in a sealed container.
- The method works on a stone, steel, or inverted sheet pan.
Ingredients You’ll Need
- 500 g bread flour, plus extra for dusting
- 325 g cold water
- 7 g instant yeast
- 10 g fine sea salt
- 15 g olive oil, plus more for the bowl
- 400 g canned San Marzano tomatoes, drained
- 1 tsp salt for sauce
- 250 g low-moisture mozzarella, shredded
- 30 g grated Parmesan
- 8 fresh basil leaves
- 1 tbsp olive oil for finishing
Ingredient Substitutions
Bread flour: Replace with an equal weight of all-purpose flour if bread flour is unavailable. All-purpose has less protein, so the crumb will be slightly less chewy and the crust a bit more tender. Expect a thinner rise and a softer bite, which some prefer for a New York-style slice. Making this homemade pizza at home is surprisingly straightforward once you know the key steps.
San Marzano tomatoes: Use 400 g of drained high-quality whole peeled tomatoes with a pinch of sugar if San Marzano is out of season. Standard tomatoes are often more acidic, so simmer the sauce 5 minutes to round the edge. The color stays similar but the sauce may taste brighter and less sweet. The homemade pizza works well for weeknight cooking when time is limited.
Low-moisture mozzarella: Swap for an equal weight of shredded fontina for a nuttier, softer melt. Fontina browns faster, so watch the top during the final 2 minutes of bake. The pizza will be richer but less stretchy than a classic mozzarella pull.
Instant yeast: Use 8 g of active dry yeast dissolved in the water first if that is what you keep. Active dry is less concentrated, so proof it before mixing to confirm it is alive. The dough timing stays close, though the first rise may run 15 minutes longer. For another easy option, check out our new york garlic.
Step-by-Step Instructions
- Mix 500 g bread flour, 325 g cold water, 7 g instant yeast, and 10 g fine sea salt in a bowl until no dry spots remain, then add 15 g olive oil and knead 8 minutes by hand until smooth.
- Cover the dough in an oiled bowl and refrigerate 24 hours for cold proof; this builds flavor and makes the gluten relaxed and easy to stretch.
- Divide dough into two pieces, shape each into a tight ball, and rest at room temperature 2 hours so it becomes soft and extensible.
- Crush 400 g drained San Marzano tomatoes by hand with 1 tsp salt and let the sauce sit 10 minutes so excess water separates from the pulp.
- Heat your oven to 250°C / 480°F with a stone or steel inside for 45 minutes so the surface is fully saturated with heat.
- Stretch one dough ball on a floured peel to a 10-inch round with a thicker edge, leaving the center thin so it bakes through.
- Spread 3 tbsp sauce to the edge, add 125 g mozzarella and 15 g Parmesan, then slide onto the hot stone and bake 8 minutes until the rim is golden and crisp.
- Finish with 4 basil leaves and 1 tsp olive oil, rest 2 minutes, then repeat with the second ball. This homemade pizza recipe makes two pies.
Pro Tips
Keep the sauce thin because a wet layer steams the base and prevents a crisp crust. A high-heat bake matters more than fancy toppings for a good result.
Dust the peel with semolina, not wheat flour alone, so the pizza releases cleanly when you launch it. Semolina adds a faint crunch and resists sticking better under a heavy pie.
Rest the stretched dough 5 minutes before topping if it shrinks back, then gently pull it out again. This relaxes the gluten so the center stays thin without tearing.
Rotate the pizza at 4 minutes if one side browns faster, since home ovens have hot spots. A quick turn gives even color and avoids a pale, doughy back edge.
Common Mistakes to Avoid
Skipping the cold proof gives a tight, bland crust because yeast flavor needs time to develop. Plan ahead so the dough rests overnight instead of baking it the same day.
Overloading cheese causes a greasy, soggy middle because moisture cannot escape fast enough. Use the listed weight and keep toppings within a half-inch layer for a clean bite.
Launching before the stone is hot leads to a pale, stiff base that never recovers. Preheat the surface 45 minutes so the bottom sets in the first minute of baking.
Serving Suggestions
Cut the pizza into four slices and serve with a simple caprese flatbread on the side for a light contrast. The fresh tomato and basil balance the warm, salty cheese.
Pair with garlic knots if you want a fuller table, since they use the same dough logic and soak up extra sauce. A crisp green salad keeps the meal from feeling heavy.
Storage and Reheating
Store cooled slices in an airtight container in the fridge for up to 3 days and reheat on a tray at 200°C / 400°F for 6 minutes until the cheese re-melts. The crust re-crisps better in the oven than in a microwave.
Freeze baked pizza in a sealed bag for up to 2 months, then bake from frozen at 220°C / 430°F for 10 minutes. Never leave cooked pizza out for more than 2 hours before chilling.
Recipe Variations
White Pie
Skip the tomato sauce and spread 2 tbsp ricotta mixed with 1 tsp olive oil, then add mozzarella and Parmesan as written. Bake the same way for a white pizza with a creamy, milder center and a slightly shorter bake.
Grandma Style
Press the dough into an oiled 9×13 pan and bake at 230°C / 450°F for 12 minutes with sauce on top for a thick, rectangular grandma pizza. The oiled pan gives a fried, golden bottom edge.
Margherita Light
Use half the cheese and add extra basil with a drizzle of olive oil for a Margherita pizza that feels cleaner. The crust stays the star and the sauce reads brighter with less dairy weight.
My New Obsession Pizza Making
Description
This cold-proofed homemade pizza turns basic pantry items into a crisp, chewy, cheesy dinner with full control over crust and toppings. A hot oven and rested dough make the result repeatable and better than delivery.
Ingredients
Instructions
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Mix and knead dough
Mix 500 g bread flour, 325 g cold water, 7 g instant yeast, and 10 g fine sea salt in a bowl until no dry spots remain. Then add 15 g olive oil and knead by hand for 8 minutes until the dough is smooth and pulls together without sticking to your hands.
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Cold proof dough
Cover the dough in an oiled bowl using more olive oil for the bowl and refrigerate for 24 hours for cold proof. This builds flavor and makes the gluten relaxed and easy to stretch when you later shape it.
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Divide and rest balls
Divide dough into two pieces, shape each into a tight ball, and rest at room temperature for 2 hours so it becomes soft and extensible. The surface should look relaxed and slightly puffy before you stretch it.
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Make tomato sauce
Crush 400 g drained San Marzano tomatoes by hand with 1 tsp salt for sauce and let the sauce sit 10 minutes so excess water separates from the pulp. You will see watery liquid at the bottom and thicker pulp on top, which keeps your base from steaming.
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Preheat oven and stone
Heat your oven to 250°C / 480°F with a stone or steel inside for 45 minutes so the surface is fully saturated with heat. The stone should feel very hot and hold heat when you hover your hand briefly above it.
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Stretch dough round
Stretch one dough ball on a floured peel using extra bread flour for dusting to a 10-inch round with a thicker edge, leaving the center thin so it bakes through. The dough should be even and not tear, with a raised rim about half an inch wide.
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Top and bake pizza
Spread 3 tbsp sauce to the edge, add 125 g mozzarella and 15 g Parmesan, then slide onto the hot stone and bake 8 minutes until the rim is golden and crisp. The center should be set and the cheese bubbling with light brown spots.
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Finish and repeat
Finish with 4 basil leaves and 1 tsp olive oil, rest 2 minutes, then repeat with the second ball using the remaining toppings. This homemade pizza recipe makes two pies that are best served warm after the short rest.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Cholesterol 45mg15%
- Sodium 1100mg46%
- Total Carbohydrate 85g29%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store cooled slices in an airtight container in the fridge for up to 3 days and reheat on a tray at 200°C / 400°F for 6 minutes until the cheese re-melts; never leave cooked pizza out more than 2 hours.
- Make ahead: The dough must cold proof 24 hours, so plan a day early; for another option see our garlic knots using the same dough logic.
- Pro tip: Dust the peel with semolina, not wheat flour alone, so the pizza releases cleanly when you launch it.
- Reheat: The crust re-crisps better in the oven than in a microwave, so avoid microwaving leftover slices.
