How to Make Homemade Pizza
Making pizza at home starts with a simple dough that needs at least an hour to rise, though overnight is better. Roll it thin, top it light, and bake it hot—as hot as your oven will go. The key is getting that crust crispy on the bottom while keeping the toppings from overwhelming the bread.
What goes in.
- 3 cupsflour
- 1 tspsalt
- 1 packetactive dry yeast
- 1 tbspolive oil
- 1 cupwarm water
The method.
Make the dough
Mix 3 cups flour, 1 teaspoon salt, 1 packet active dry yeast, 1 tablespoon olive oil, and 1 cup warm water in a large bowl. Knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
Let it rise
Oil the bowl, place the dough back in, cover with a damp towel, and let rise for 1-2 hours until doubled. Cold fermentation overnight in the fridge develops better flavor.
Preheat your oven
Set your oven to its highest temperature—usually 500°F or 550°F. If you have a pizza stone, put it on the bottom rack and let it heat for at least 30 minutes.
Shape the dough
Divide dough in half for two pizzas. On a floured surface, roll or stretch each piece into a 12-inch circle. Don't worry about perfect circles—rustic looks better anyway.
Add toppings
Start with a thin layer of sauce, leaving a 1-inch border. Add cheese sparingly—too much makes soggy pizza. Add any other toppings, keeping them light.
Bake
Transfer to the hot stone or a baking sheet. Bake 8-12 minutes until the crust is golden and the cheese bubbles. The bottom should sound hollow when tapped.
Other turns to take.
Neapolitan Style
Use 00 flour and let the dough ferment 24 hours. Keep toppings minimal—just crushed San Marzano tomatoes, fresh mozzarella, and basil. Bake at the highest heat possible for 60-90 seconds if you have a wood oven.
Detroit Square
Press the dough into an oiled 9x13 pan, letting it rise there. Top with cheese all the way to the edges, then sauce on top. The cheese caramelizes against the pan for crispy edges.
Cast Iron Pan Pizza
Oil a 10-inch cast iron skillet well. Press dough into the pan and up the sides slightly. The heavy pan creates an incredibly crispy bottom crust.
When it doesn't go to plan.
Room temperature ingredients mix better—take your water's temperature seriously and let cold ingredients sit out
Less is more with toppings—overloading makes the center soggy and the crust can't support the weight
If you don't have a pizza stone, flip a baking sheet upside down and use the flat bottom as your surface
Save some pasta water when making sauce—the starch helps it cling to the dough better than plain tomato sauce
Let the baked pizza rest for 2-3 minutes before cutting so the cheese sets slightly and doesn't slide off
The ones that keep coming up.
Why is my pizza dough tough?
You either over-kneaded it or didn't let it rise long enough. Dough needs time for the gluten to relax. If it keeps shrinking back when you roll it, cover it and wait another 20 minutes.
How do I get a crispier crust?
Use less sauce, pre-bake the crust for 3-4 minutes before adding toppings, and make sure your oven is fully preheated. A pizza stone or cast iron pan also conducts heat better than a regular baking sheet.
Can I freeze pizza dough?
Yes, after the first rise. Divide it into portions, wrap each tightly in plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight, then let it come to room temperature before shaping.