Complete with from-scratch pizza dough and dump-and-stir marinara sauce, this easy recipe is your go-to template for homemade pizza night . . . any day of the week.
Yes, from-scratch pizza is a thing you can do. Though it might seem intimidating, with the help of instant (a.k.a. rapid rise) yeast, a super-simple no-cook marinara sauce, some savvy time management — and an easy-to-follow, no-nonsense recipe and video — it could even become part of your weekly mealtime repertoire.
Scroll or skip to the directions if you're short on time. But, if you've got a few moments to spare, I've outlined a handful of tips and advice that will guarantee success, especially if it's your first time using my easy pizza recipe.
Italian Pizza Crust With Video
I included my 1-Hour Pizza Dough in this all-in-one pizza recipe for three reasons. First, it's simple to make. Second, it tastes great and is thick enough to handle any combination of toppings. And third, it can be whipped up just an hour before you plan to bake your pizza, so there's no advance-planning step.
However. If you want to shave an hour off this recipe's prep time, set a tickler on your calendar and make a batch of Neapolitan, Overnight, or Sourdough pizza dough a day or two ahead. Or, amp up the easy factor by subbing in my No-Yeast Beer Pizza Dough, which only requires only 25 minutes total of prep and resting time.
Full disclosure: The only way you can make this recipe from start to finish in 1½ hours or less is if you manage your time wisely. Read the instructions, then read them again. Before you begin, make sure everything you need (ingredients
Lahmacun (turkish Pizza) + Video
Equipment) is out and ready to go. While the dough rises, preheat the oven, make the sauce, prep all your toppings, and wash the dishes. After you put the first pizza in the oven, start stretching or rolling out the dough for the second one. Channel you're inner Girl Scout: Be prepared.
Does that seem too intense? Don't worry. Once you master the rhythm of the recipe, homemade pizza is an easy, straightforward process. Just like stir-fries, pizza is only stressful if you're flying by the seat of your pants.
Need some topping inspiration? There's a search field at the top of the right sidebar on this page. Type in any ingredient or season, and chances are at least one of my pizza recipes will pop up. Otherwise, wander through the Thursday Night Pizza homepage, or visit your local farmers' market and see what's fresh. Many of my favorite topping combos have been inspired by an armful of local veggies and my weathered copy of
Pizza Recipe Video: The Gamberian
(In case you were wondering, according to a recent poll, chicken and ham are currently the most popular pizza toppings in the U.S.)
This easy homemade pizza recipe includes from-scratch pizza dough and marinara sauce and can be made in just over an hour. Use it as a template for creating your own weeknight pizza ritual!
How to Make Sloppy Joes Pizza | How to Make Pepperoni Pizza | How to Make Pesto Pizza with Asparagus |A slice of classic cheese pizza is one of life's greatest pleasures. While calling for delivery is always a treat, being able to make your own pizza recipes at home is even more satisfying. This recipe covers the basics: kneading a simple dough, stretching it into a round, and cranking up your oven to get that perfect char. The tasty reward is a crispy-bottomed, airy crust topped with tangy tomato sauce, and milky mozzarella.
Pizza Recipe: How To Make Pizza Recipe
Dough: Our dough starts with warm water, about 90 to 100 degrees. Use a thermometer to check the temperature; water that's too cold will slow down the rising time and water that's too hot can kill the yeast.
Next, add a little bit of sugar (this won't make it sweet, it's just there to feed the yeast and speed up fermentation). Flour, oil, and salt are then added to the blooming yeast. After mixing the dough ingredients together, it might appear wet—that's OK! This dough is a little more hydrated than other pizza doughs, but it will be easier to work with after it rests. The good thing is that this recipe works around your schedule: If you don't have time to make a pizza or you want to save the dough for the following day, just cover it and throw it in the refrigerator.
Tomato sauce: This tomato sauce is almost as easy as opening a jar—it's so fresh and tasty! Just stir together a can of crushed tomatoes, olive oil, grated garlic, balsamic vinegar, and seasonings and you have the perfect pizza sauce. Stir any extra sauce into pasta, dunk stromboli in it, or freeze it for future pies.
Extra Cheese Pizza Recipe
This recipe calls for three different types of cheese—and there's a reason! The grated parmesan acts as a barrier, protecting the crust from the sauce; it also adds a little savory saltiness to the pie. Shredded low-moisture mozzarella and cubed fresh mozzarella both go on top of the sauce. The low-moisture mozzarella gives the pizza that essential stretchy layer of cheese and it also browns nicely in the oven. The fresh mozzarella makes pristine white pools of melted, gooey cheese that look great on top and add a textural contrast to the chewier low-moisture mozzarella.
The most famous New York pizzerias use coal or gas ovens cranked over 600 degrees for their iconic pizzas by the slice. Comparatively, most home ovens only go up to 500 degrees, which leads to a longer baking time. This recipe prevents a dry crust with a slightly wetter dough that yields a crispy outside and a fluffy interior.
The setup of your oven makes a huge difference: Throwing an assembled pizza in the oven on a room-temperature baking sheet will result in an underbaked bottom crust. You should preheat your oven for 1 hour with a pizza stone, baking steel, or a sturdy, upside-down baking sheet on the upper third rack. If your family is making pizza at home on a regular basis, a pizza stone or baking steel is a worthwhile investment.
Best Homemade Pizza Recipe (1 Hour Or Overnight)
All of these components make for the perfect homemade classic cheese pizza. Just brush the golden crust with olive oil, sprinkle the surface with basil leaves, and it's ready to be sliced and served!
Tip: Assembling the pizza on a greased and floured sheet of heavy-duty foil reduces the risk of sticking and makes the transfer to the oven much easier!
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