Homemade Pizza
Whip up a mouthwatering homemade pizza in just over an hour! With a crisp, golden crust, rich tomato sauce, and your choice of gooey cheese and fresh toppings, this recipe is perfect for a fun night in. Get ready to impress your friends and family with a slice of deliciousness that’s made entirely from scratch!
Prep
60
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 teaspoon of garlic (5 ml)
- 3/4 cup of warm water (180 ml)
🥛Dairy & Eggs(2)
- cheddar cheeseoptional
- mozzarella cheese
🫙Pantry Staples(5)
- 2 cups of flour (250 g)
- 1 tablespoon oil (15 ml)
- 1 teaspoon sugar (5 ml)
- 1 cup tomato sauce (240 ml)
- 2 teaspoons of yeast (10 ml)
🧂Spices & Seasonings(5)
- 2 teaspoons of onion powder (10 ml)
- 1 teaspoon of paprika (5 ml)
- 2 teaspoons salt (10 ml)
- 1 teaspoon of salt (5 ml)
- 2 teaspoons thyme (10 ml)
🍯Sauces & Condiments(1)
- black olivesoptional
📦Other(2)
- jalapenosoptional
- pepperonis
👨🍳 Instructions
- 1
In a bowl, mix 2 cups of flour, 2 teaspoons of yeast, 2 teaspoons of salt, 1 teaspoon of sugar, 3/4 cup of warm water, and 1 tablespoon of oil until no dry flour is left.
- 2
Cover the dough and let it rest for 10 minutes.
- 3
In another bowl, mix 1 cup of tomato sauce with 1 teaspoon of salt, 2 teaspoons of onion powder, 1 teaspoon of garlic, 1 teaspoon of paprika, and 2 teaspoons of thyme.
- 4
After 10 minutes, uncover the dough and stretch, fold, and rotate it until it forms a ball. Let it rise for 35 minutes.
- 5
Preheat the oven to 450°F.
- 6
After 35 minutes, stretch the dough on a baking sheet with cornmeal.
- 7
Add olive oil, spread the sauce, and top with mozzarella cheese, cheddar cheese, pepperonis, black olives, and jalapenos.
- 8
Bake in the oven for 10 minutes.
💡 Pro Tips
- ✓Use water between 105-115°F when activating your yeast, since temperatures above 140°F will kill the yeast cells while below 95°F significantly slows fermentation.ingredient105-115°F
- ✓Extend the bulk fermentation beyond 35 minutes to 24-48 hours in the refrigerator for a more complex flavor, as slow fermentation allows enzymes to break down starches into sugars and produces more organic acids for better crust flavor and browning.timing24-48 hours cold ferment
- ✓If possible, preheat a pizza stone or steel in the oven for a full 45-60 minutes at 450°F before baking, since the thermal mass delivers a burst of conductive heat to the dough bottom that oven air alone can't match, producing better oven spring and a crispier crust.equipment45-60 minutes preheat
- ✓Pat any high-moisture toppings like fresh mozzarella or vegetables dry before adding them, since excess surface water (often 15-20% of weight in fresh produce) will steam rather than roast, leading to a soggy crust under the 450°F heat.technique15-20% moisture reduction
- ✓Stretch the dough from the center outward leaving a 1-inch border untouched, because preserving the gas bubbles at the edge (rather than pressing them out) creates the puffy, charred cornicione characteristic of a well-baked crust.technique1-inch border
Share this recipe
Prep
60
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Pizza
Whip up a mouthwatering homemade pizza in just over an hour! With a crisp, golden crust, rich tomato sauce, and your choice of gooey cheese and fresh toppings, this recipe is perfect for a fun night in. Get ready to impress your friends and family with a slice of deliciousness that’s made entirely from scratch!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 teaspoon of garlic (5 ml)
- 3/4 cup of warm water (180 ml)
🥛Dairy & Eggs(2)
- cheddar cheeseoptional
- mozzarella cheese
🫙Pantry Staples(5)
- 2 cups of flour (250 g)
- 1 tablespoon oil (15 ml)
- 1 teaspoon sugar (5 ml)
- 1 cup tomato sauce (240 ml)
- 2 teaspoons of yeast (10 ml)
🧂Spices & Seasonings(5)
- 2 teaspoons of onion powder (10 ml)
- 1 teaspoon of paprika (5 ml)
- 2 teaspoons salt (10 ml)
- 1 teaspoon of salt (5 ml)
- 2 teaspoons thyme (10 ml)
🍯Sauces & Condiments(1)
- black olivesoptional
📦Other(2)
- jalapenosoptional
- pepperonis
👨🍳 Instructions
- 1
In a bowl, mix 2 cups of flour, 2 teaspoons of yeast, 2 teaspoons of salt, 1 teaspoon of sugar, 3/4 cup of warm water, and 1 tablespoon of oil until no dry flour is left.
- 2
Cover the dough and let it rest for 10 minutes.
- 3
In another bowl, mix 1 cup of tomato sauce with 1 teaspoon of salt, 2 teaspoons of onion powder, 1 teaspoon of garlic, 1 teaspoon of paprika, and 2 teaspoons of thyme.
- 4
After 10 minutes, uncover the dough and stretch, fold, and rotate it until it forms a ball. Let it rise for 35 minutes.
- 5
Preheat the oven to 450°F.
- 6
After 35 minutes, stretch the dough on a baking sheet with cornmeal.
- 7
Add olive oil, spread the sauce, and top with mozzarella cheese, cheddar cheese, pepperonis, black olives, and jalapenos.
- 8
Bake in the oven for 10 minutes.
💡 Pro Tips
- ✓Use water between 105-115°F when activating your yeast, since temperatures above 140°F will kill the yeast cells while below 95°F significantly slows fermentation.ingredient105-115°F
- ✓Extend the bulk fermentation beyond 35 minutes to 24-48 hours in the refrigerator for a more complex flavor, as slow fermentation allows enzymes to break down starches into sugars and produces more organic acids for better crust flavor and browning.timing24-48 hours cold ferment
- ✓If possible, preheat a pizza stone or steel in the oven for a full 45-60 minutes at 450°F before baking, since the thermal mass delivers a burst of conductive heat to the dough bottom that oven air alone can't match, producing better oven spring and a crispier crust.equipment45-60 minutes preheat
- ✓Pat any high-moisture toppings like fresh mozzarella or vegetables dry before adding them, since excess surface water (often 15-20% of weight in fresh produce) will steam rather than roast, leading to a soggy crust under the 450°F heat.technique15-20% moisture reduction
- ✓Stretch the dough from the center outward leaving a 1-inch border untouched, because preserving the gas bubbles at the edge (rather than pressing them out) creates the puffy, charred cornicione characteristic of a well-baked crust.technique1-inch border