Homemade Pizza


What to do when your 8-year old nephew comes to visit? Make pizza, of course! Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as dad had just received a baking stone for Christmas, and my nephew Austin loves pizza. I told him if he helped me make it and didn’t make too many faces I would put him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”. The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. I made two batches of dough, four pizzas in all, with varied toppings. Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Homemade Pizza Recipe

  • Prep time: 2 hours
  • Cook time: 30 minutes
  • Yield: Makes 2 10-12-inch pizzas.

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.


Pizza Dough: Makes enough dough for two 10-12 inch pizzas

  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast
  • 3 1/2 cups bread flour
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

Pizza Ingredients

  • Olive oil
  • Cornmeal (to help slide the pizza onto the pizza stone)
  • Tomato sauce (smooth, or puréed)
  • Mozzarella cheese, grated
  • Parmesan cheese, grated
  • Feta cheese, crumbled
  • Mushrooms, thinly sliced
  • Bell peppers, stems and seeds removed, thinly sliced
  • Italian sausage, cooked ahead and crumbled
  • Chopped fresh basil
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced
  • Ham, thinly sliced

Special equipment needed

  • A pizza stone, highly recommended if you want crispy pizza crust
  • A pizza peel or a flat baking sheet
  • A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife


Making the Pizza Dough

1 Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam, which indicates that it is still active and alive.


2 Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook until the dough is smooth and elastic, about 10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

If the dough seems a little too wet, sprinkle it with a little more flour.

pizza-2.jpg pizza-3.jpg

3 Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap and let sit in a warm place (75-85°F) until it doubles in size, at least 1 to 1 1/2 hours. You can let it sit for several hours if you want. The longer rise will improve the flavor of the pizza crust. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

pizza-4.jpg pizza-5.jpg

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.


5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

pizza-6.jpg pizza-7.jpg

6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

pizza-8.jpg pizza-9.jpg

7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.


8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

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The Ultimate Guide to Making Homemade Pizza from Macheesmo

Potato Pizza from Susan the Food Blogga

Three Onion and Three Cheese Pizza from Farmgirl Fare

Cilantro Chili Pizza from Brownie Points

Perfect pizzas from Sean of Hedonia

Best Pizza Dough Ever from Heidi of 101 Cookbooks

Luzzo's and the Quest for the Perfect Pizza essay by Jeanne of Cook Sister

Rustic vegetarian pizzas with whole wheat crust from Stefania of CityMama

10 steps to painless pizza making - useful tips from Deb of Smitten Kitchen

Homemade Pizza (photo)

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Showing 4 of 142 Comments

  • Mark

    P.S.P.S. Never, never, never roll your dough with a rolling pin. Yeast farts are highly desirable.

  • Mark

    P.S. If you do decide to “pile it on” don’t do a thin crust. Secondly, stretch your dough out on a pizza tin and pop just the dough and the tin into the oven. When it starts to bubble, before it starts browning, pull it out and let it cool a bit. That will help the dough hold the weight. The down side of doing that is the toppings can slide off sideways more easily. And oh yes, when you pull the hot pizza out of the oven, keep it perfectly flat and horizontal.

    Have at it.

  • Mark

    It seems like a lot of people are reporting sticky dough. The water looks a bit high for the amount of flour but it’s easy to add flour and not so easy to add water.

    There are a few variables here. The first is the type of flour you are using. Secondly the moisture content can change depending on whether it’s summer or winter. Assuming your flour came in a paper bag I suggest moving it to a storage container or put the flour bag into a 1 gallon Zip-Loc freezer bag. Put that into the fridge. Better yet, put it in the freezer. Unmilled wheat has a very long shelf life. Flour…not so much. As soon as you mill it the clock starts ticking. You can keep your flour fresher, longer by keeping it in the fridge or freezer.

    If your flour is too dry and you still have some dry flour in the bowl, it’s easy to add more water. Try 1 tablespoon at a time. If you already have a homogenous doughball you can still add water. At first, the outside will feel very slimy. Don’t panic. Just keeping working the dough and eventually the water will be absorbed.

    If your dough won’t stretch, try leaving it alone for a few minutes. Don’t feel like you need to toss the dough in the air. You’ll likely just tear a big hole in it and have to start over.

    Somebody mentioned 80% pizza, or maybe he said dough. What he was referring to was the amount of hydration or water in the dough. Some doughs are supposed to be very wet, almost goopy. Pizza dough is just one of many different bread doughs. You typically need to do some extra kneading or “stretch and fold” for those wet doughs. That’s done several times over a long period. You really shouldn’t have to think about that much for this pizza dough. If you want to take it to the next level, you can always do that when you’re ready. I do highly suggest you do a cold rise. It adds more flavor to the dough. Put your finished dough in the fridge for at least 1 but not more than 3 days. Bring the dough to room temperature before you make your pizza.

    Last piece of advice: Don’t overdo it on the sauce and toppings. You’ll have a big mess and no dinner. Even if you manage to get the pie in and out, the center will likely be uncooked and soggy.Unbrowned sausage or pepperoni will make your pie even wetter but I know, I know, you’re going to pile them on anyway : )

  • Mark

    I previously mentioned using the broiler to cook the pizza. I have heard about that in other places on the net but admittedly I have not done much with that myself. I find baking @10 minutes on a hot stone in a 500 degree oven gives excellent results. I mentioned the broiler method to somebody else, somebody who KNOWS pizza and has written multiple books and he told me not to do that. He said use the broiler to heat up the stone but then go back to baking, not broiling, when you slide in the pie. I could see how that could get the stone really hot. Now I guess I need to buy an IR thermometer to see how hot the stone gets.

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