Having a pizza night? You’ve come to the right place. Here are all our resources on how to make the best homemade pizza
(really!). As expert home cooks and cookbook authors, pizza is our forte. We’ve done years of research to perfect the best way to make it at home. You’ll learn how to make a pizza crust that revivals your favorite pizzeria, and a pizza sauce that is pure tangy, garlicky goodness. You’ll never need another recipe again.
There are several ways to make homemade pizza. The basic idea: pick your dough, pick your sauce and pick your toppings! There are several different types of pizza making methods, each of which require different equipment and techniques. Review the summary below to help you choose your pizza dough. Then open the dough recipe in a separate browser or tab.
Perfect Homemade Margherita Pizza Recipe
Our tried and true basic dough for artisan pizza! A pizza stone makes for best results (with a pizza peel), but a sheet pan also works. Stretching the dough can be tricky, but practice makes perfect.
Makes a delicious thin base for pizzas. A pizza stone makes for best results (with pizza peel), but a sheet pan works. No stretching needed! You can roll out the dough.
Results in a thick, fluffy dough and all you need is a cast iron skillet! No stretching required. It makes only one large pizza at a time.
Easy Overnight Pizza Dough • The Curious Chickpea
The next element for a great pizza? Our fan-favorite Homemade Pizza Sauce. This recipe is one of the most loved on our website, and one taste and you’ll see why. The sweet, bright flavor of the tomatoes and garlicky, savory finish will make you immediately exclaim your praises. Here’s what to know about the pizza sauce:
Of course, you can also make pizza in a pizza oven! If you’ve got an outdoor pizza oven like the Ooni, ROCCBOX or another brand, go to Pizza Oven Dough.
Once you’ve got your dough recipe and equipment, it’s time to cook! Here are a few notes on the basic steps for how to make homemade pizza, or jump to the recipe below:
Best Homemade Pizza
Our favorite homemade pizza toppings are included in the recipe below: and to us, simple is best! Add that tangy, garlicky sauce, gooey cheese, and add a few fresh basil leaves when you remove it from the oven. So simple, so good! Here are a few other topping ideas:
*The Cast Iron Pizza and Sheet Pan Pizza methods are easier because they don’t require stretching the dough, but they take slightly longer. All you need are a large cast iron skillet or 13×18 sheet pan; you can use the same toppings as above. For dough and baking instructions, go to Pan Pizza or Sheet Pan Pizza. If you’re using an outdoor pizza oven, go to Pizza Oven Dough.I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I’ll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven!
Yesterday my 18-month-old son Edison was snuggling with me after waking from his nap. He saw a large freckle I have on my arm. Reached out his finger to touch it. Then dove in and tried to take a bite out of it.
Best Ever Healthy Pizza Recipes For Weight Loss — Eat This Not That
Have you guys heard of that Japanese game show where they lock people in a room and whoever finds the piece of furniture made of chocolate first, wins? For real. Contestants have to go around biting chairs and door handles.
I’m sure they’d never let toddlers onto the show, but if they did I’d be willing to bet a lot of money that Edison would destroy all contenders. I have the bite marks to prove it!! Little monster!
Are you a pizza person? (Is there a person who is not a pizza person?) We do pizza every Friday at our house! We usually make it right here at home. (not always. Sometimes you just need to order pizza, amiright?) I’ve been making homemade pizza for years and years, and have lots of tips and tricks to share.
Great Pizza Recipes
Today’s post is part of a 3-part series! First I shared my recipe for Easy Homemade Pizza Sauce. Then I posted about Pizza Dough and everything you need to know to get the perfect crust. Today we are putting it all together to make the best homemade pizza! Way more tasty than eating (chocolate?) freckles.
Here are the basics. I go into LOTS of detail in the post below, (and in my two sister posts, Pizza Sauce and Pizza Dough), so keep reading for more info.
The best part about pizza is that it is actually pretty quick if you have everything ready to go. I’m going to share my exact method for baking pizza that I have been using for about 10 years now. It’s tried and tested, and results in delicious, crispy-edged, perfectly cheesy pizza every time.
How To Make The Best Homemade Pizza
The first thing you must do is preheat your oven up as high as it will go. It takes longer than you think to heat your oven up all the way! You want to give your oven at least 30 minutes to preheat. If you have a pizza stone, make sure it’s inside the preheating oven.
The answer is always going to be: as hot as your little oven can go. For nice ovens, this can be up to 550 degrees F. For kinda crappy ovens, they are not going above 475 F. Pizza is traditionally cooked in 900 or 1, 000 degree ovens. We can’t get our ovens at home quite that hot, but we want to get as close as we can. Figure out what your oven can do and crank up the heat.
Have towels ready to go by your smoke detector! If you have any food particle that drops to the oven floor (oil, sauce, cheese), it will start smoking and set off your alarm right away.
The Easiest Homemade Pizza Ever!
Start out with about 12-16 ounces of dough. I worked really hard to perfect my Pizza Dough recipe and highly recommend it! But any pizza dough, homemade or store bought, will work for this recipe.
Prepare your work surface. I know most people dust the counter with flour, but I find that you risk ending up with a tougher dough this way. Too much flour = tough crust. (If your dough is very sticky, using flour is going to be just fine).
Place your ball of dough in the center of your work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I like to leave a pretty healthy crust on the edges of my dough.
The Best Homemade Pizza Recipe
Continue patting and stretching the dough gently with your hands until it is about 12 inches across. Of course you can use a rolling pin if you want! (Use your hands to lift up the edges of the pizza when you are done to get more a lip for the crust.)
At this point, transfer the dough to a square of parchment paper. I highly recommend using parchment paper because it’s SO much easier transferring your pizza into the oven.
Stretch and arrange the dough on the parchment paper. The dough shrinks a bit when you pick it up to transfer, just gently stretch it out again.
The 35 Best Pizza Recipes (better Than Takeout!)
Drizzle a bit of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps the toppings stay separate from the dough, helping it cook more evenly. It also tastes delicious, especially on your crust, hello.
A pizza peel is that wooden board with a handle that you see restaurants using to transfer pizzas in and out of the oven. I don’t have one, because a flat baking sheet works just as well, and takes up less space in my kitchen. But I’m sure you will feel super fancy using a special peel?? You do you. You’re going to need something flat for this next step:
Once the oven is up to temperature, we are going to do a 1 to 2 minute par bake. This step is technically not necessary, but I never skip it. It guarantees a thoroughly cooked crust. Nobody wants a doughy pizza, yuck.
My Best Pizza Ever!
The parchment paper onto your pizza stone, pizza pan, or baking sheet. (I always just pull on the paper to move it onto the stone). Transfer to your stone or pan, shut the oven door and bake for 1-2 minutes, until it is slightly puffed.
Use your pizza peel or flat baking sheet to remove the pizza (still on the parchment paper) from the oven. Poke down any bubbles. Leave the crust on the peel while you add the toppings.
You can use pre-shredded regular (low moisture) mozzarella from the store. It’s what I use most of the time. Mozzarella that you shred yourself is going to melt better though. The
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