Homemade pizza is one of those dinners that sounds like a project but comes together faster than you think. This homemade pizza recipe gives you a crispy golden crust, bubbling mozzarella, and bold flavor straight from your home oven. I have been making this on Friday nights for years, and my family never gets tired of it.
There is something about pulling a hot pizza out of the oven that just feels right. The smell alone gets everyone into the kitchen. What makes this recipe work every single time is the par-bake step. It locks in a crisp bottom and fully cooked center, no soggy slices. The dough is simple, the toppings are flexible, and the whole thing is on the table in about an hour. If you have never made pizza from scratch, this is the recipe to start with.
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Ingredients for Homemade Pizza
After years of Friday night pizza testing, I have figured out exactly which ingredients make the biggest difference. I always use bread flour over all-purpose for a chewier, crispier crust. Here is everything you need for one great 12-inch pizza.
For the Pizza Dough (makes 2 dough balls):
- 1½ cups warm water (105 to 110 degrees F) – Pro tip: use a thermometer, water that is too hot will kill the yeast
- 2¼ tsp active dry yeast (one standard packet)
- 1 tbsp granulated sugar
- 2 tsp kosher salt
- 3 tbsp olive oil
- 3¾ cups bread flour, spooned and leveled, plus more as needed – My preference is bread flour for a chewier bite, but all-purpose works too
For the Pizza Toppings (per 12-inch pizza, one dough ball):
- 1 tbsp olive oil (for brushing before par-bake)
- 1 cup pizza sauce – I usually spread it thin so the crust stays crisp underneath
- 8 oz shredded mozzarella cheese – In my experience, shredding from a block melts far better than pre-shredded
- 2½ oz pepperoni
- 2 tbsp freshly grated Parmesan cheese
Note: This ingredient list covers one 12-inch pizza using one dough ball. The dough recipe above makes two balls. Freeze the second one or double the toppings to make two pizzas at once.
Step-by-Step Instructions
I recommend reading through every step before you start, especially the oven preheating step. That is the one most people skip and the main reason homemade pizza ends up with a pale, soft crust.
Step 1: Combine warm water, yeast, and sugar in a large bowl or stand mixer. Let it sit for 5 minutes until foamy and active. If nothing happens after 5 minutes, your water was likely too hot or the yeast is expired. Start over with fresh yeast.
Step 2: Add olive oil and kosher salt. Gradually mix in bread flour until a shaggy dough forms. Knead for about 5 minutes until the dough is smooth and slightly tacky but does not stick to your hands. Add flour one tablespoon at a time if it is too sticky.
Step 3: Cover the bowl with a clean towel or plastic wrap and let the dough rise for at least 20 minutes at room temperature. For the best flavor and texture, refrigerate the dough overnight and pull it out 30 minutes before you plan to use it.
Step 4: Place a pizza stone on the bottom third of your oven. No pizza stone? A rimmed baking sheet or cast iron pan works well. Preheat your oven to 550 degrees F, or as high as it will go. Set a timer for 30 full minutes. Your oven will beep that it is ready long before the stone is actually hot enough. Do not skip this wait.
Step 5: Stretch one dough ball into a 12-inch round on a lightly floured surface. Transfer it to a sheet of parchment paper. Brush the surface with 1 tablespoon of olive oil. Slide the dough on the parchment onto the hot stone and par-bake for 3 to 4 minutes, just until the crust begins to puff and set.
Step 6: Carefully slide the parchment out from under the crust so it sits directly on the hot stone. Spread pizza sauce evenly over the surface, leaving about a half-inch border around the edge. Top with shredded mozzarella, pepperoni, and Parmesan.
Step 7: Bake for another 5 to 8 minutes until the cheese is golden and bubbling and the crust edges are deep brown. Pull it out, let it rest for 2 minutes before slicing, and serve hot.
If you love making things from scratch, our homemade pizza dough recipe has even more detail on getting the perfect crust every time.
What to Serve with Homemade Pizza
Pizza holds its own as a full meal, but the right side dish adds freshness, crunch, or warmth that rounds everything out. Here are the best sides for homemade pizza night.
Caesar Salad: Crisp romaine and tangy dressing cut right through the richness of the cheese and pepperoni. It is the classic pairing for a reason, and it takes less than 10 minutes to throw together.
Broccoli Cheddar Soup: A warm, creamy bowl alongside a cheesy pizza slice is one of those comfort food combos that just works, especially on a cold night.
Easy Stromboli: If you are feeding a crowd or want a fun variation to go alongside your pizza, this stromboli uses similar ingredients and is always a hit with kids and adults.
Homemade Tomato Soup: A smooth, rich tomato soup is a natural partner for pizza. It adds warmth and a little extra veggie balance to the meal.
BLT Pasta Salad: Light, creamy, and full of texture, this pasta salad brings contrast to the crispy pizza and is great for feeding a group without any extra effort.
Garlic Butter Chicken with Bowtie Pasta: If you want to turn pizza night into a bigger spread, this pasta is a crowd-pleasing addition that pairs beautifully with the Italian flavors in the pizza.
Storage and Serving Tips
Leftover pizza keeps well in the fridge for up to 3 days. Store slices in an airtight container or wrap them tightly in foil. Avoid stacking slices without parchment between them or the cheese will stick.
For reheating, skip the microwave. I recommend a skillet over medium heat with the lid on for 3 to 4 minutes. This brings the crust right back to crispy without drying out the toppings. An oven at 375 degrees F for about 8 minutes works great too.
The second dough ball freezes well for up to 2 months. Wrap it tightly in plastic wrap, seal it in a zip bag, label it with the date, and thaw it overnight in the fridge when you are ready for round two.
FAQs
Can I make the dough ahead of time?
Yes, and it actually tastes better that way. Refrigerate the dough overnight and pull it out 30 minutes before stretching so it relaxes and shapes easily.
What if I do not have a pizza stone?
A rimmed baking sheet or cast iron pan preheated in the oven works well. The key is getting the pan hot before the dough touches it.
Can I use store-bought dough?
Absolutely. Store-bought dough works fine if you are short on time. Just let it come to room temperature for 20 to 30 minutes before stretching so it does not spring back.
Conclusion
This homemade pizza recipe is the kind of weeknight dinner that feels like a treat without taking over your evening. Once you try it, you will wonder why you ever ordered delivery. Give it a go this Friday, your family will be asking for it on repeat.
Best Homemade Pizza
Ingredients
Equipment
Method
- Combine warm water, yeast, and sugar in a large bowl or stand mixer. Let sit for 5 minutes until foamy. If the mixture does not foam, your water may have been too hot or the yeast is expired. Start over with fresh yeast.
- Add olive oil and kosher salt. Gradually mix in bread flour until a dough forms. Knead for about 5 minutes until smooth and slightly tacky but not sticky. Add flour one tablespoon at a time if needed.
- Cover the dough and let it rise for at least 20 minutes at room temperature. For best flavor, refrigerate overnight and pull it out 30 minutes before use.
- Place a pizza stone or rimmed baking sheet on the bottom third of your oven. Preheat to 550 degrees F or as high as your oven will go. Set a timer for 30 full minutes to ensure the stone is thoroughly heated.
- Stretch one dough ball into a 12-inch round on a lightly floured surface. Transfer to parchment paper and brush with 1 tablespoon olive oil. Slide onto the hot stone and par-bake for 3 to 4 minutes until the crust begins to puff and set.
- Carefully slide the parchment out from under the crust, leaving it directly on the stone. Spread pizza sauce evenly over the crust leaving a half-inch border. Top with shredded mozzarella, pepperoni, and Parmesan.
- Bake for an additional 5 to 8 minutes until the cheese is golden and bubbling and the crust edges are deep brown. Remove from oven, rest for 2 minutes, slice, and serve hot.
