BEST Homemade Pizza Recipe

In the large bowl of a stand mixer fitted with the dough hook (or just a large mixing bowl if doing by hand), whisk together the bread flour, instant yeast, fine sea salt, and sugar. This ensures the ingredients are evenly distributed before adding the wet components.

While the mixer is on low speed (or while stirring with a sturdy spoon/your hands), gradually pour in the lukewarm water and the 2 tablespoons of olive oil.

Mix with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead by hand for 10-15 minutes. Fold the dough over itself, push down and away with the heel of your hand, rotate, and repeat. It requires some effort, but you’re looking for the same smooth, elastic texture. Add minimal flour to the surface only if absolutely necessary to prevent sticking.

Perform the “windowpane test.” Pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing easily, the gluten is well-developed. If it tears immediately, knead for a few more minutes.

Lightly grease a large, clean bowl with olive oil. Form the kneaded dough into a smooth ball. Place the dough ball in the greased bowl and turn it over once to coat lightly with oil (this prevents a dry crust from forming). Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 2 hours, or until it has doubled in size. The exact time will depend on the ambient temperature and yeast activity. This rise develops flavour and creates the airy texture.

While the dough is rising, prepare the sauce. In a medium bowl, combine the crushed tomatoes, minced garlic, dried oregano, dried basil (if using), salt, pepper, and 1 tablespoon of olive oil.

Stir everything together until well combined.

Taste the sauce and adjust seasonings if needed. You might want a pinch more salt or a touch more oregano. Remember the flavours will concentrate slightly during baking.

Cover the sauce and set it aside at room temperature (or refrigerate if making well in advance – bring back towards room temp before using). There’s no need to cook this sauce beforehand; it cooks perfectly on the pizza.

At least 45-60 minutes before you plan to bake, place a pizza stone or pizza steel (highly recommended for a crispy crust) on an oven rack positioned in the upper-middle or lower-middle part of your oven (check manufacturer’s recommendation and what works best for heat distribution in your oven). Preheat your oven to its highest possible temperature, typically 500-550°F (260-290°C). Let the stone/steel heat thoroughly. Do NOT skip this step – a screaming hot surface is critical! If you don’t have a stone/steel, you can use an overturned heavy-duty baking sheet, preheated in the same way, or bake directly on a regular baking sheet (though the crust may be less crisp).

Once the dough has doubled, gently punch it down to release the large air bubbles. Turn the dough out onto a lightly floured surface. Divide it into two equal portions (use a kitchen scale for precision if desired).

Working with one portion at a time (keep the other covered), gently shape it into a round disc. Place the dough on your lightly floured countertop. Using your fingertips, gently press down in the center, working your way outwards, leaving a slightly thicker rim (about 1/2 to 1 inch) for the crust (the cornicione). Carefully lift the dough and use the backs of your knuckles to gently stretch it into a 12-inch circle, rotating as you go. Avoid using a rolling pin if possible, as it can deflate the air bubbles you worked hard to create. If the dough resists stretching, let it rest, covered, for 5-10 minutes to relax the gluten, then try again.

Lightly dust a pizza peel (or the back of a baking sheet if you don’t have a peel) with cornmeal or semolina flour. Carefully transfer your stretched dough round onto the prepared peel/sheet. Gently reshape if needed. The cornmeal acts like ball bearings, allowing the pizza to slide.

Spoon about half of the pizza sauce onto the center of the dough. Using the back of the spoon, spread the sauce evenly over the surface, leaving the outer rim bare. Don’t use too much sauce, as it can make the center soggy (a thin, even layer is best).

Sprinkle about half of the shredded mozzarella cheese evenly over the sauce. If using Parmesan, sprinkle some on now or reserve for after baking.

Distribute your chosen toppings evenly over the cheese. Be mindful not to overload the pizza, which can lead to undercooked dough or toppings. Less is often more with homemade pizza.

Carefully open the hot oven. Position the tip of the pizza peel (or edge of the baking sheet) near the back of the hot pizza stone/steel. With a confident, quick jerking motion, slide the assembled pizza off the peel/sheet and onto the hot surface. Be decisive!

Bake for 10-15 minutes (the exact time depends heavily on your oven temperature and the thickness of your crust/toppings). Rotate the pizza halfway through baking using tongs or the peel for even browning.

The pizza is done when the crust is golden brown and puffed, the cheese is melted, bubbly, and slightly browned in spots, and the bottom crust is crisp and browned (you can gently lift an edge with a spatula to check).

Carefully slide the pizza peel (or a large spatula/tongs) under the baked pizza and remove it from the oven. Transfer it to a wire rack or cutting board.

If using fresh basil, scatter the leaves over the hot pizza now. Let the pizza rest for 2-5 minutes before slicing. This allows the cheese to set slightly and prevents the toppings from sliding off when you cut into it.

While the first pizza is resting/being devoured, assemble and bake the second pizza using the remaining dough, sauce, cheese, and toppings.