Homemade Pizza
If your homemade pizza usually turns out soggy in the middle, bland, or nothing like your favorite pizzeria slice, this homemade pizza recipe will change that fast. With a crisp-yet-chewy crust, flavorful sauce, and perfectly melted cheese, this pizza delivers real pizza-shop results right from your own oven.
I’ve made homemade pizza for years—testing doughs, baking temps, and topping combos—and this method is simple, reliable, and beginner-friendly. In this post, you’ll learn how to make great pizza dough, assemble pizza the right way, bake it properly, and customize it with your favorite toppings.
Why You’ll Love This Recipe
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Crispy, chewy crust: Just like a good pizzeria
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Simple ingredients: Pantry staples you probably already have
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Customizable: Make it classic, veggie, or loaded
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Family-friendly: Everyone builds their own pizza
Ingredients & Prep
Main Ingredients Prep
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Pizza dough: Homemade or store-bought, brought to room temperature
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Mozzarella cheese: Low-moisture mozzarella melts best
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Pizza sauce: Thick and well-seasoned
Seasonings, Sauces, or Flavor Base
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Olive oil: Adds flavor and helps crisp the crust
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Garlic powder or minced garlic: Boosts flavor
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Italian seasoning or dried oregano: Classic pizza taste
Pantry Staples
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All-purpose or bread flour: For shaping and dusting
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Salt: Enhances flavor
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Cornmeal (optional): Prevents sticking and adds crunch
Step-by-Step Cooking Instructions
Pre-Cooking Prep
Preheat your oven to 475–500°F for at least 30 minutes. If using a pizza stone or steel, place it in the oven while preheating. Let dough rest at room temperature for easier stretching.
Cooking Method
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Lightly flour a clean surface and stretch dough into a 12-inch circle.
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Transfer dough to parchment paper or a floured pizza peel.
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Brush edges lightly with olive oil.
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Spread a thin layer of pizza sauce over the dough, leaving a border.
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Sprinkle mozzarella evenly over the sauce.
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Add desired toppings, keeping them light to avoid sogginess.
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Transfer pizza to the hot oven or stone.
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Bake for 10–14 minutes until crust is golden and cheese is bubbling.
Doneness or Texture Check
The crust should be browned on the bottom and edges, and the cheese fully melted with light browning in spots.
Resting or Final Touches
Remove pizza from the oven and let it rest for 2–3 minutes before slicing. Finish with fresh basil, crushed red pepper, or a drizzle of olive oil if desired.
Pro Tips for Perfect Results
Common Mistakes to Avoid
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Using too much sauce
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Overloading toppings
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Baking at low temperature
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Skipping preheating time
Recommended Tools
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Pizza stone or baking steel
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Pizza peel or baking sheet
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Parchment paper
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Pizza cutter
Storage & Reheating Tips
Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven at 375°F to keep the crust crispy. Avoid microwaving if possible.
Flavor Variations
Spicy Version
Add red pepper flakes, hot honey drizzle, or spicy sausage.
Healthy / Special Diet Option
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Whole wheat crust: Use half whole wheat flour
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Gluten-free: Use gluten-free pizza dough
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Low-carb: Use a cauliflower or almond flour crust
Global Flavor Twist
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BBQ sauce, chicken, and red onion for BBQ pizza
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Pesto, mozzarella, and tomatoes for a Mediterranean-style pizza
Serving Suggestions
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Serve with a green salad or Caesar salad
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Pair with garlic knots or breadsticks
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Add dipping sauces like ranch or marinara
FAQs
Can I make this ahead of time?
Yes. Dough can be made up to 2 days ahead and stored in the fridge. Let it come to room temperature before baking.
How do I fix common mistakes?
If crust is pale, bake hotter or longer. If soggy, reduce sauce and toppings and use a preheated stone or steel.
Conclusion
This homemade pizza recipe proves that you don’t need a pizza oven to get amazing results. With the right temperature, simple ingredients, and a few pro tips, you can make pizza that rivals your favorite takeout.
If you enjoyed this recipe, try making garlic breadsticks or a homemade pizza sauce next. Save this recipe, share it with fellow pizza lovers, and enjoy every cheesy slice!
Ingredients
- Main Ingredients
- 1 lb pizza dough homemade or store-bought, room temperature
- 1½ –2 cups low-moisture mozzarella cheese shredded
- ½ –¾ cup pizza sauce thick and well-seasoned
- Seasonings & Flavor
- 1 –2 tbsp olive oil
- ½ tsp garlic powder or 1 clove minced garlic
- ½ –1 tsp Italian seasoning or dried oregano
- Pantry Staples
- All-purpose or bread flour for shaping
- Salt to taste
- Cornmeal optional, for dusting
- Optional Toppings
- Pepperoni cooked sausage, mushrooms, bell peppers, onions, olives, fresh basil, etc.
Instructions
- Preheat the Oven
- Preheat oven to 475–500°F (245–260°C) for at least 30 minutes.
- If using a pizza stone or steel, place it in the oven while preheating.
- Prepare the Dough
- Lightly flour a clean surface. Stretch or roll dough into a 12-inch circle.
- Transfer Dough
- Place dough on parchment paper or a floured pizza peel.
- Brush the edges lightly with olive oil.
- Assemble Pizza
- Spread a thin layer of pizza sauce over the dough, leaving a border.
- Sprinkle mozzarella evenly over the sauce.
- Add toppings sparingly to avoid sogginess.
- Bake
- Transfer pizza to the hot oven (or stone/steel).
- Bake 10–14 minutes, until crust is golden and cheese is bubbling with light browning.
- Rest & Finish
- Remove from oven and rest 2–3 minutes before slicing.
- Finish with fresh basil, red pepper flakes, or a drizzle of olive oil if desired.
Notes
- Less sauce and fewer toppings = crispier pizza.
- High heat is essential for good crust texture.
- Let dough come fully to room temperature before shaping.
