Let’s dive into the art of homemade pizza dough! It may seem like a lot of work, but the results promise a delicious meal and the satisfaction of mastering a kitchen staple. With just a handful of ingredients and a bit of patience for rising and resting, you’ll soon be on your way to creating a pizza crust that’s crispy on the outside and delightfully chewy on the inside. We’re also sharing three of our favorite pizzas for inspiration: the classic Margherita with its vibrant tomato, basil, and mozzarella; the indulgent Bianca with creamy ricotta, garlic, and herbs; and the timeless Pepperoni, a favorite that needs no introduction
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How To Make The Best Homemade Pizza
Let’s dive into the art of homemade pizza dough! It may seem like a lot of work, but the results promise a delicious meal and the satisfaction of mastering a kitchen staple. With just a handful of ingredients and a bit of patience for rising and resting, you’ll soon be on your way to creating a pizza crust that’s crispy on the outside and delightfully chewy on the inside. We’re also sharing three of our favorite pizzas for inspiration: the classic Margherita with its vibrant tomato, basil, and mozzarella; the indulgent Bianca with creamy ricotta, garlic, and herbs; and the timeless Pepperoni, a favorite that needs no introduction.
Brenda Blanco
Tasty Team
Updated on May 13, 2024
96% would make again
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How To Make The Best Homemade Pizza
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Total Time
2 hr 30 min
Prep Time
10 min
Cook Time
15 min
Ingredients
for 16 servings
2 ½ cups warm water(600 mL)
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups all-purpose flour(875 g), plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup semolina flour(30 g)
Optional Toppings
Tomato Sauce
28 oz canned whole tomatoes(795 g)
1 tablespoon kosher salt
Margherita
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh basil leaf
Tasty’s Bianca
extra virgin olive oil
fresh mozzarella cheese, torn into small pieces
ricotta cheese
fresh basil pesto
dried oregano
Pepperoni
tomato sauce
fresh mozzarella cheese, torn into small pieces
spicy pepperoni slice
freshly grated parmesan cheese
Nutrition Info
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Gunnison Store #1550900 N Main StGunnison, CO 81230
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Preparation
“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
Add any garnish of your preference.
Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
Enjoy!
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Tips
Highlights
Add more flour to the dough if it’s sticky like a toddler’s finger paint 🎨
Infuse the dough with garlic or Italian seasoning for a flavor punch that’ll make your taste buds do the cha-cha 💃🕺
Lower the temperature or reduce cooking time if your pizza’s turning into a charred masterpiece 🔥
Swap in bread flour for a crunchier crust that’ll make you feel like a pizza pro 🍞
Let that dough rise longer—overnight if you can—because good things come to those who wait! ⏳
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user avatar for katiebug57
katiebug57
Here’s a list of ingredient amounts for those making single servings: Water: 5/8 cup (between the 2/3 and 3/4 mark on measuring cup) Yeast: 1/2 teaspoon Sugar: 1/4 teaspoon Flour: 1 3/4 cup plus a little for dusting Olive oil: 1 1/2 table spoons plus more for greasing Salt: just a small pinch works fine Times and temperatures are the same 🙂
6 years ago
Helpful (641)
user avatar for keeganp
keeganp
Work quickly and use LOTS of flour on the dish you use to put the toppings on. It can be extremely difficult to get the pizza off the dish and into the preheated dish in the oven.
7 years ago
Helpful (300)
tip photo from keeganp
user avatar for Petra Djetlić
Petra Djetlić
It’s the best thing I ever ate. Me and my boyfriend always make it and its so easy yet so delicious. Make sure to make the dough extra thick if you want that juicy taste!
7 years ago
Helpful (281)
tip photo from Petra Djetlić
user avatar for lolz
lolz
This pizza is amazing I loved it so much definitely leave the dough to rest overnight because it really gets that classic restaurant pizza feel. Well done Tasty. ❤️❤️😆😆
7 years ago
Helpful (262)
user avatar for allien
allien
Way more dough than I needed! It made four pizzas!! I added a bit of breadcrumbs to the dough for flavor and crispness. I also made the crust stuffed by rolling pepperoni and cheese sticks in from the edges. I blasted the edge with melted garlic butter and I broiled on low for 17 mins. The changes I made worked well, will do it again! 🙂
7 years ago
Helpful (220)
tip photo from allien
user avatar for Hulia Prentice
Hulia Prentice
Allowed it to rise in the fridge for 24hrs and tasted great! It was a bit crunchy and a bit doughy. Not too tough or too mushy. Loved the easy customization and fun process. I froze the other 3 rolls of dough and plan on making another again very soon. 😍💜
7 years ago
Helpful (201)
tip photo from Hulia Prentice
user avatar for mobbindesign
mobbindesign
Do add some olive oil on top of the pizza stone before putting your pizza in the oven. This is to prevent the pizza from sticking to the stone!
7 years ago
Helpful (184)
user avatar for Tristen Huang
Tristen Huang
Pizza for movie night! We laid out all the topping options, and everyone made their own pizza to have during the movie! I halved the recipe so that we would get 4 small pizzas (or 2 sizeable pizzas). Thanks Tasty! ❤️🍕
7 years ago
Helpful (149)
tip photo from Tristen Huang
user avatar for saraheureka
saraheureka
It was like good crunchy though. Oh, and just make sure to check in every 3 minutes depending on how fast your stove works. And about the yeast, if you didn’t see as much of a change, it’s still gonna rise. TRUST ME ON THIS. As long as your yeast isn’t expired, YOU’RE GOOD 😂
7 years ago
Helpful (102)
tip photo from saraheureka
user avatar for lyla_keizer
lyla_keizer
Absolutely amazing! Be sure to work fast though when adding toppings on the pizza and placing in oven.
7 years ago
Helpful (85)
tip photo from lyla_keizer
user avatar for itzars
itzars
i would add a lot more flour. i had to add about 2 more cups of flour.
7 years ago
Helpful (72)
user avatar for grammiejones
grammiejones
Amazingly easy to make.. followed exact recipe & let it rise for 3 hours while I went to the grocery store to get the pizza toppings. Had enough for 4 medium/large pizzas. Froze two of the Dough Balls for later use. Didn’t have Selmolina substitute corn meal or polenta
7 years ago
Helpful (70)
tip photo from grammiejones
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