Best Homemade Pizza Recipe
This pizza honestly makes me giddy every time I pull it from the oven.I just stir flour, water, yeast, salt, garlic powder, and oregano in a bowl—no kneading—then let it chill in the fridge 2–3 days (overnight works too). The flavor gets ridiculous while I do nothing.The sauce takes five minutes, no heat: good canned tomatoes, a spoon of paste, olive oil, and a splash of vinegar. It tastes like real tomatoes, not candy.Stretch it, top it, slide onto a screaming-hot stone (or flipped baking sheet) for eight minutes. Chewy inside, crispy edges, big bubbles.Weeknight or weekend—doesn’t matter. One bite and delivery is officially dead to me. My friends freak out and beg for the recipe. Simple stuff, a little patience, and boom—pizza that ruins every other pizza. You’re gonna be obsessed.
Ingredients
Instructions
Mix the Dough
Dough Prep Note: In a large mixing bowl, whisk the flours, salt, yeast, garlic powder, oregano, and red pepper flakes if using. Add the water and olive oil. Stir until a chunky, scrappy dough forms. It will look rough, uneven, and frankly a little wrong — but that’s exactly what you want. If there are still dry pockets of flour, add a tablespoon or two of water until everything is just barely hydrated. Do not knead. Cover the bowl with plastic wrap or a lid.
Ferment the Dough
Minimum fermentation: Let rest at room temperature for 4–6 hours, until bubbly and doubled. Overnight (8–12 hours) at room temp gives much better flavor.
Extended fermentation (recommended): Refrigerate covered dough immediately after mixing for 48–72 hours. Remove from fridge 1–2 hours before shaping to relax gluten and take off the chill.
Prepare the Sauce
In a bowl, combine ground tomatoes, tomato paste, and hand-crushed tomatoes. Stir in oregano, basil, salt, pepper, garlic, olive oil, and vinegar or lemon juice. Mix gently. Rest 30 minutes before use to let flavors meld. Do not cook.
Divide and Pre-Shape
Lightly flour a work surface. Turn dough out gently and divide into two portions. Shape each into a loose round by folding edges under. Cover loosely and let rest 30–60 minutes.
Preheat the Oven
Place a pizza stone, steel, or inverted baking sheet in the oven. Preheat to 500°F (260°C) or the maximum your oven allows. Heat for at least 45 minutes before baking.
Stretch the Dough
On a floured surface or parchment:
Press dough gently from the center outward, leaving a ¾-inch rim untouched.
Lift dough and let gravity stretch it while rotating like a steering wheel, or drape it over your knuckles to ease it outward.
If dough resists or snaps back, cover and rest 5–10 minutes before continuing.
Assemble the Pizza
Spread a thin layer of sauce on the stretched dough. Add mozzarella, followed by toppings. Finish with a light sprinkle of Parmigiano-Reggiano or Pecorino Romano.
Bake
Slide onto the preheated stone or steel. Bake 7–10 minutes, until crust is puffed and golden and cheese is melted with light browning.
Cool and Serve
Remove to a cutting board. Rest 2–3 minutes before slicing. Garnish with basil or a drizzle of olive oil if desired.
Nutrition
- Calories
- 423 kcal
- Carbohydrate Content
- 76 g
- Protein Content
- 15 g
- Fat Content
- 7 g
- Saturated Fat Content
- 1 g
- Cholesterol Content
- 2 mg
- Sodium Content
- 1201 mg
- Fiber Content
- 6 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 5 g
- Serving Size
- 1 serving
