Homemade Pizza
Indulge in a slice of heaven with our homemade pizza, featuring a delightfully soft and chewy base, perfectly browned crust, and an abundance of gooey mozzarella. The magic happens when you allow the dough to rise, creating that irresistible texture! Top it off with your favorite ingredients for a truly customizable culinary adventure!
Prep
15
min
Cook
23
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 cups warm water (480 ml)
🥛Dairy & Eggs(1)
- 2 lbs mozzarella cheese (907 g)
🫙Pantry Staples(3)
- 4½ cups bread flour or all-purpose flour (562 g)
- Extra flour for shapingoptional
- 1 tsp yeast (5 ml)
🧂Spices & Seasonings(1)
- 1 tbsp salt (15 ml)
📦Other(1)
- Pizza sauce
Nutrition (per serving)
Calories
820
Protein
48g
Carbs
92g
Fat
28g
👨🍳 Instructions
- 1
Mix water and yeast, then add flour and salt.
- 2
Knead for 5 minutes by hand or 7–8 minutes in a stand mixer.
- 3
Keep the dough soft and slightly tacky—don’t add too much flour.
- 4
Cover and rise for 12–24 hours.
- 5
Divide into 3–4 dough balls, place on a floured tray, cover, and refrigerate for 3–4 hours.
- 6
Remove and rest at room temperature for 1 hour.
- 7
Preheat oven and pizza stone to 500°F for 30 minutes.
- 8
Stretch the dough, add a thin layer of sauce and mozzarella, then bake at 500°F for 18–23 minutes, or until golden and bubbly.
- 9
Serve HOT and enjoy!
💡 Pro Tips
- ✓Use a 65% hydration ratio (1.3 cups water per 2 cups flour) for pizza dough because higher hydration develops gluten strands that trap gas bubbles, creating an open crumb structure with larger holes.ingredient65% hydration ratio
- ✓Bulk ferment at room temperature (68-72°F) for 12-24 hours before dividing, allowing wild yeast and bacteria to break down proteins and create organic acids that develop complex flavor and extend shelf life to 3-4 days.timing12-24 hours at 68-72°F
- ✓Shred mozzarella into 3-4mm strands and spread at a 2-3oz density per pizza; smaller pieces melt uniformly and emit moisture at 190°F (ideal for cheese browning) rather than pooling as larger chunks do.ingredient2-3oz per pizza, 3-4mm strands, 190°F melt point
- ✓Preheat your pizza stone at 500°F for exactly 30 minutes because thermal mass requires this duration to reach equilibrium; placing dough on an insufficiently heated stone results in a gummy, undercooked crust.timing30 minutes preheat
- ✓Sauce your dough at 50-75 grams per pizza (thin layer) because excess moisture above 80g prevents proper gluten gelatinization (requires 160-180°F dry heat) and causes soggy centers.ingredient50-75g sauce per pizza
Share this recipe
Prep
15
min
Cook
23
min
Serves
4
people
Level
intermediate
Share this recipe
Homemade Pizza
Indulge in a slice of heaven with our homemade pizza, featuring a delightfully soft and chewy base, perfectly browned crust, and an abundance of gooey mozzarella. The magic happens when you allow the dough to rise, creating that irresistible texture! Top it off with your favorite ingredients for a truly customizable culinary adventure!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 cups warm water (480 ml)
🥛Dairy & Eggs(1)
- 2 lbs mozzarella cheese (907 g)
🫙Pantry Staples(3)
- 4½ cups bread flour or all-purpose flour (562 g)
- Extra flour for shapingoptional
- 1 tsp yeast (5 ml)
🧂Spices & Seasonings(1)
- 1 tbsp salt (15 ml)
📦Other(1)
- Pizza sauce
Nutrition (per serving)
Calories
820
Protein
48g
Carbs
92g
Fat
28g
👨🍳 Instructions
- 1
Mix water and yeast, then add flour and salt.
- 2
Knead for 5 minutes by hand or 7–8 minutes in a stand mixer.
- 3
Keep the dough soft and slightly tacky—don’t add too much flour.
- 4
Cover and rise for 12–24 hours.
- 5
Divide into 3–4 dough balls, place on a floured tray, cover, and refrigerate for 3–4 hours.
- 6
Remove and rest at room temperature for 1 hour.
- 7
Preheat oven and pizza stone to 500°F for 30 minutes.
- 8
Stretch the dough, add a thin layer of sauce and mozzarella, then bake at 500°F for 18–23 minutes, or until golden and bubbly.
- 9
Serve HOT and enjoy!
💡 Pro Tips
- ✓Use a 65% hydration ratio (1.3 cups water per 2 cups flour) for pizza dough because higher hydration develops gluten strands that trap gas bubbles, creating an open crumb structure with larger holes.ingredient65% hydration ratio
- ✓Bulk ferment at room temperature (68-72°F) for 12-24 hours before dividing, allowing wild yeast and bacteria to break down proteins and create organic acids that develop complex flavor and extend shelf life to 3-4 days.timing12-24 hours at 68-72°F
- ✓Shred mozzarella into 3-4mm strands and spread at a 2-3oz density per pizza; smaller pieces melt uniformly and emit moisture at 190°F (ideal for cheese browning) rather than pooling as larger chunks do.ingredient2-3oz per pizza, 3-4mm strands, 190°F melt point
- ✓Preheat your pizza stone at 500°F for exactly 30 minutes because thermal mass requires this duration to reach equilibrium; placing dough on an insufficiently heated stone results in a gummy, undercooked crust.timing30 minutes preheat
- ✓Sauce your dough at 50-75 grams per pizza (thin layer) because excess moisture above 80g prevents proper gluten gelatinization (requires 160-180°F dry heat) and causes soggy centers.ingredient50-75g sauce per pizza