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The Best Homemade Pizza

    The Best Homemade Pizza

    We’ve got the one and only pizza recipe you’ll ever need to make at home. Get the lowdown on perfecting pizza’s foundational elements—its dough, sauce, and toppings.

    Planning a pizza party? Yes, you have found the correct location. The tastiest handmade pizza you’ll ever eat (we promise) is right here in our extensive library of pizza-making guides. Pizza is our bread and butter; we’ve written cookbooks about it and are considered experts in the kitchen. We have spent years perfecting the most efficient method for making it at home. You’ll be able to recreate the crust from your favourite pizzeria, and the sauce will have all the tang and garlic you could ever want. You can put away your recipe books forever.

    Easy techniques for making homemade pizza

    You may prepare pizza at home in a number of different ways. Pick your base, your sauce, and your toppings! Multiple pizza preparation styles exist, each calling for its own unique set of tools and know-how. You may use the information in the summary to decide which pizza dough to buy. Launch a new tab in your web browser to get the dough recipe.

    Homemade pizza sauce is where it’s at.

    The missing ingredient for a perfect pizza? This is our famous Homemade Pizza Sauce, and it’s a big hit with the customers. Just one bite of this dish will convince you why it is one of our most popular recipes. The combination of the garlicky, spicy finish with the sweet, vibrant taste of the tomatoes will have you singing its praises at once. Everything you need to know about pizza sauce is right here.

    • Locate fire-roasted tomatoes in a can. Sweet and slightly smokey, fire-roasted tomatoes are delicious straight out of the can. Traditional canned tomatoes tend to be harsh in comparison. You can get these tomatoes at most supermarkets. Not able to locate it? Make sure you’re using high-quality canned tomatoes.
    • Only 5 minutes in the blender are required! Throw the tomatoes in a blender with some garlic, olive oil, oregano, and salt and you have a delicious, no-cook meal.

    Tools for preparing pizza, such as pizza stones, peels, and more

    Some specialised equipment is needed to make pizza at home, and it changes based on the dough you use. What you’ll need is listed below.

    • Pizza stone: The greatest pizza is baked on a pizza stone, since it allows for higher temperatures, which result in a crust that is both crisp on the surface and chewy on the inside. Check out our suggested pizza stone and read more on its maintenance below!
    • Pizza peel: A pizza peel is a flat paddle that is used to transfer the pie from the preparation surface to the baking stone. Either this normal pizza peel or this pizza peel for the conveyor belt is what you need. Sliding onto the stone is a breeze thanks to the conveyor.
    • OR a skillet or a flat pan made of cast iron: Cast Iron Pizza and Sheet Pan Pizza both have their own distinctive crusts and hence do not need a pizza stone. The crust of these pizzas is puffy and elevated rather than thin and spherical like that of traditional artisan pizza.
    • Stand mixer: Pizza dough may be kneaded by hand, so there’s no need for a stand mixer. However, it does streamline and automate the procedure.

    Yes, a pizza oven may also be used to bake pizza. Visit Pizza Oven Dough if you’re making pizza in an outdoor oven like an Ooni, ROCCBOX, or another brand.

    Simple, at-home pizza instructions

    Now that you have your dough recipe and tools, you can start baking! You may read some tips on making homemade pizza here or get straight to the recipe:

    • Get the dough going. Prepare either a Thin Crust Dough or the Pizza Dough Master Recipe.
    • Turn the oven on to 500 degrees Fahrenheit and place a pizza stone in it.
    • Pull and stretch the pizza dough. That’s where the greatest skill comes into play! Scatter a little more flour over the dough and set it on a gently floured board. To make a pizza crust, flatten the dough with your fingers into a circle about 8 inches in diameter; if it’s too sticky, sprinkle on a little flour and give it another go. The next step is to take up the dough and wrap it over your hands’ knuckles. In a slow rotation, the force of gravity will stretch it into a circle that is roughly 11 inches in diameter. For illustrated instructions, see How to Stretch Pizza Dough.
    • If you like, you may also roll out the dough (thin crust dough). Use just enough flour on both sides of the dough to prevent it from sticking as you roll it out into a circle approximately 11 inches in diameter on a floured board.
    • Pizza toppings. Get out a pizza peel and put the dough on it. Assemble the toppings quickly.
    • Cook for just 5–7 minutes. After the pizza stone has reached the desired temperature, transfer the pizza to the stone and bake for 5 to 7 minutes, or until the cheese has melted and the dough has browned.
    Homemade sheet pan pizza makes 3 pizzas in one

    Possible Toppings for Pizza

    Below is a recipe for handmade pizza with all of our favourite toppings: We prefer the simplest explanations. After taking it out of the oven, top it with the sauce, cheese, and a few fresh basil leaves for a tangy, garlicky flavour. How refreshingly straightforward and delicious! Other potential condiments include:

    • For the Margherita: We use tomato paste, fresh mozzarella, Parmesan, and basil.
    • Pizza with no meat: red sauce, mozzarella, mushrooms, green pepper, and red onion.
    • Pesto: Tomatoes, Mozzarella, and Pesto
    • White pizza: Ricotta, garlic, mozzarella, and Parmesan cheeses make up the classic white pizza toppings.
    • Greek pizza: Spinach, artichoke, tomato, red onion, olive, and basil make up a classic Greek pizza.
    • Mushrooms: Mushrooms with Thyme, Oregano, Goat Cheese, and Mozzarella
    • Goat cheese: A Goat Cheese Pizza with Tomato, Mozzarella, Goat Cheese, and Basil
    • Taco pizza: Included on this taco pizza are refried beans, cheddar cheese, green onions, black olives, romaine lettuce, and ranch dressing.
    • Spinach Artichoke Pie: Spinach, Garlic, Artichoke Hearts, Mozzarella, and Parmesan

    Make your own pizza with this…



    To make the pizza base

    • 1 pound of your favourite pizza dough (thin crust, regular, or go for the extreme and make a Cast Iron Pizza, Sheet Pan Pizza, or Pizza Oven Dough*)
    • Dusting semolina or cornmeal

    Pizza sauce (about a third of a cup)

    • (Half of a medium) garlic clove sized.
    • Crushed fire-roasted tomatoes, 15 ounces (or high quality organic canned tomatoes)
    • Totally unrefined olive oil, one tablespoon
    • A half-teaspoon of dried oregano
    • Only a half teaspoon of kosher salt

    Toppings, or get inspiration from these 25 delicious pizza recipes.

    • Shredded mozzarella cheese (or half as much mozzarella with dollops of goat cheese; 2 to 3 ounces total)
    • Top with grated Parmesan cheese.
    • Basil leaves, fresh for decoration


    1. Prepare the dough for pizza by following a recipe for Best Pizza Dough or Thin Crust Dough. (Preparation time is about 15 minutes, and relaxation time is around 45 minutes.) Or try one of the other approaches of making dough. *
    2. Set the oven temperature to 500 degrees Fahrenheit and put a pizza stone inside. OR fire up your pizza oven (this is the one we use).
    3. Preparing the pizza sauce involves: Prepare the garlic by peeling it and chopping it into large, uneven pieces. Get a blender and fill it with garlic, fire-roasted tomatoes, olive oil, oregano, and kosher salt. Mix to a smooth consistency. (About a third of a cup will be needed for the pizza; you can store the rest of the sauce in the fridge for up to a week.)
    4. Roll out the dough: Dust a pizza peel with cornmeal or semolina flour and get it ready for the oven. (A rimless baking sheet or the back of a rimmed baking sheet may be used in place of a pizza peel if you don’t have one. However, purchasing a pizza peel is money well spent.
      • The dough must be stretched (The Best Pizza Dough): For the Best Pizza Dough, sprinkle a lightly floured surface and the top of the dough with flour before stretching it into a circle. Roll the dough out into a circle using your fingers; if it’s too sticky, sprinkle on a little flour. When the dough is approximately 8 inches in diameter, take it up and drape it over the joint of both hands. In a slow rotation, the force of gravity will stretch it into a circle that is roughly 11 inches in diameter. If the dough becomes difficult to stretch, just set it aside for a few minutes to rest; after that, it should be easier to work with. Then, go to Step 3 until you have a complete circle measuring 11 inches in diameter. For illustrated instructions, see How to Stretch Pizza Dough.
      • If you’re preparing thin crust pizza, lay the dough on a lightly floured surface and gently flatten it into a circle. If the dough is too sticky, sprinkle a touch of flour on top. Then, using a little flour on each side to prevent sticking, flatten out the dough into a circle with a diameter of approximately 11 inches. Dough that becomes difficult to roll out may be left alone for a minute or two before being worked again.
    5. A third of a cup of pizza sauce should be used to cover the dough. Include the mozzarella cheese (and if using, goat cheese or other types of cheese). Sprinkle some freshly grated Parmesan cheese and a teaspoon of kosher salt on top.
    6. Carefully slide the pizza onto the hot pizza stone using the peel. Put the pizza in the oven for 5–7 minutes, or until the cheese is melted and the dough is golden (or 1 minute in a pizza oven).
    7. Basil leaves should be added after the pizza has cooled for a minute or two (whole leaves, lightly torn, or thinly sliced). Cube the meat and serve it hot.
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