Pizza Pizza Pizza Recipe

Nick has been creating recipes for home cooks for almost 15 years. He is the author of Love Your Leftovers and has contributed to Simply Recipes since 2017.

So when I decided to make pizza at home, I knew it needed to be better than your average delivery. It needed tons of pepperoni, a nice crust, great flavor, and maybe even a surprise or two to put it over the top.

First, on the dough: Don't get overwhelmed! If it's your first time making pizza at home, just buy the dough. You can usually find pizza dough at the grocery store, or some pizza places will sell you a one-pound ball of dough for a few bucks.

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I don't believe this pizza works well as a deep dish, Chicago-style pizza, but there are still two baking options I'd recommend. (There are more, but let's keep it simple!)

Use a pizza stone: This is my favorite way to get a great crust, but it does require some equipment. You need a pizza stone and a pizza peel (the thing you use to slide the pizza onto the stone). If you have those two things, though, you can open up a pizza joint in your kitchen! This is a reliable, low-stress method once you get the hang of it. The pizza ends up being a bit more freeform, and you can make the crust nice and thin, which I like. A large pizza cooks in 12 to 14 minutes on a hot stone.

Use a cast iron skillet: If you don’t have a pizza stone, put your dough into a large cast iron skillet, and press it out and up the sides a bit. You'll get a slightly thicker crust than you would with the pizza stone, but not deep-dish thickness. Set the skillet on your stovetop for two minutes over high heat (this helps form a crispy crust), then transfer it to your oven to finish baking.

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When you get a really good pizza from a brick oven pizza place, the ovens are HOT—way hotter than you can realistically get from a home oven. But the rule still stands that the hotter your oven, the crispier and more delicious your crust will be.

So, crank up your oven to 500°F or even 550°F if your oven can handle it. If you are using a pizza stone, let the stone preheat for 20 minutes so it gets nice and hot as well.

There are so many different kinds of pepperoni in the store these days, and you can use any of those options for pizza. For my money, though, I prefer small, thinly sliced pepperoni so they get a nice char on top. If you go with thicker pepperoni slices, you'll have a chewier texture. It's personal preference!

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I always find it lame when I get a pepperoni pizza that has, like, five pieces of pepperoni on it. But if you pile on a ton of pepperoni, you end up with a greasy mess.

The best way to reheat pizza is in a skillet, cast iron or similar. Add a drizzle of oil over medium heat, and then add the pizza. Then cover the skillet, and cook the pizza until the cheese has melted and the crust is crispy again, about three to four minutes.

This is something I picked up from a local Colorado pizza spot. (Shout out Beau Jos Pizza!) They serve their pizza with honey butter on the side, which is great for dipping the crust. I made the honey butter for me, but my kids were happy to scarf it down, too.

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I can always count on my kids to eat a pizza, but since they normally eat delivery, it was nice to show them that pizza can be made at home, too. And it turns out Dad makes a good pizza! I used my trick of hiding pepperoni under the cheese to tell my kids there was Bonus Pepperoni on the pizza, and could they find it?! (Yes, yes they could.)

When I served this to my kids, I half hoped they would reject it for some reason so that I'd have a curveball for the report card, but nope. Pizza is pizza. It's always a winner.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.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.

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. 

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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. 

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. 

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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. 

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!

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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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