Homemade Pizza Recipe – Simple, Crispy, and Comforting

Making pizza at home is easier than most people think, and the results are worth it. You get a crispy crust, hot bubbling cheese, and your favorite toppings—all exactly the way you like them. Plus, it’s a fun kitchen project that suits a weeknight or a slow Sunday.

This version keeps things straightforward, with a reliable dough, simple sauce, and clear steps. Whether you’re new to homemade pizza or have a few pies under your belt, this recipe will feel approachable and satisfying.

What Makes This Special

This homemade pizza stands out for its balance: a tender, chewy crust with a crisp edge, a bright tomato sauce, and just enough cheese to pull everything together. The dough uses simple pantry staples and rests long enough to build flavor without getting fussy.

The sauce is no-cook, which keeps the process quick and fresh-tasting. You’ll also get pro tips for baking with a sheet pan or pizza stone, so you can make a great pizza no matter your setup. Most importantly, it’s customizable—you can keep it classic or make it your own.

Shopping List

• All-purpose flour (3 cups/360 g; bread flour works too)
• Warm water (1 cup/240 ml, about 105–110°F)
• Active dry yeast (2 1/4 tsp or one packet)
• Sugar or honey (1 tsp)
• Kosher salt (1 1/2 tsp)
• Olive oil (2 tbsp for dough, plus extra for brushing)
• Crushed tomatoes (1 can, 14–15 oz)
• Garlic (1–2 cloves, minced or grated)
• Dried oregano (1 tsp)
• Red pepper flakes (optional, a pinch)
• Fresh basil (a handful, optional)
• Mozzarella (2–3 cups shredded, or fresh mozzarella sliced)
• Parmesan (1/4 cup, finely grated, optional)
• Your favorite toppings (pepperoni, mushrooms, onions, bell peppers, olives, sausage, etc.)
• Cornmeal or extra flour (for dusting)

Instructions

1. Activate the yeast. In a large bowl, combine warm water, yeast, and sugar.

   Stir and let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be inactive; try again with fresh yeast.

2. Make the dough. Add flour, salt, and olive oil to the bowl. Mix with a spoon until a shaggy dough forms.

   Turn it onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes.
3. First rise. Place dough in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm spot for 60–90 minutes, until doubled in size.
4. Make the sauce. Stir together crushed tomatoes, garlic, oregano, a pinch of red pepper flakes, a drizzle of olive oil, and a pinch of salt.

   Taste and adjust. No need to cook it; fresh sauce keeps flavors bright.

5. Preheat your oven. Set your oven to its highest setting—usually 475–500°F (245–260°C). If you have a pizza stone or steel, place it in the oven to heat for at least 30 minutes.

   If not, a preheated sheet pan works well.

6. Divide and rest. Punch down the dough and divide into two balls for two medium pizzas (or keep it whole for one large). Cover and let rest for 10–15 minutes to relax the gluten, which makes stretching easier.
7. Shape the crust. On a lightly floured counter, press a dough ball into a disk. Lift and gently stretch from the edges, rotating as you go.

   Aim for a 10–12 inch round with a slightly thicker rim. If it springs back, let it rest for 5 minutes, then continue.

8. Prep your surface. If using a peel, dust it with cornmeal or flour. If using a sheet pan, lightly oil it and sprinkle with a bit of cornmeal to prevent sticking.

   Transfer the stretched dough to your chosen surface.

9. Sauce and cheese. Spread a thin layer of sauce, leaving a small border. Less is more—too much sauce makes a soggy pizza. Add a layer of mozzarella and a little Parmesan if using.
10. Add toppings wisely. Use a light hand.

    Moist toppings like mushrooms or fresh tomatoes should be sliced thin and patted dry. Raw sausage should be crumbled in small pieces so it cooks through.

11. Bake hot and fast. Slide the pizza onto the stone/steel, or place the sheet pan in the oven. Bake 8–12 minutes, depending on oven heat and thickness, until the crust is golden and the cheese is bubbling with browned spots.
12. Finish and rest. Remove from the oven, brush the crust with a little olive oil, and sprinkle with fresh basil or a pinch of chili flakes.

    Let it rest for 2 minutes before slicing to help the cheese set.
13. Repeat with the second dough. Keep the first pie warm in a low oven if needed, or serve immediately and make the next one while everyone eats.

Keeping It Fresh

Leftover pizza stores well, and smart handling keeps it tasty. Cool slices to room temperature, then refrigerate in an airtight container for up to 4 days. For longer storage, wrap slices individually and freeze for up to 2 months.

Reheat on a skillet over medium heat with a lid for 4–6 minutes, or in a 400°F oven for 8–10 minutes.

The microwave softens the crust, but a quick pan or oven reheat brings back the crisp. If freezing dough, wrap each ball tightly and freeze up to 3 months; thaw overnight in the fridge.

Health Benefits

• Control over ingredients. You choose quality flour, cheese, and meats, and can keep salt and sugar in check.
• Better fats. Olive oil and moderate cheese give you flavor without excess saturated fat. Choose part-skim mozzarella if you want to lighten it up.
• Veggie power. Load up on peppers, onions, spinach, mushrooms, or arugula for fiber, vitamins, and antioxidants.
• Balanced meal. With a salad on the side, pizza can be a balanced plate of carbs, protein, and healthy fats.

Pitfalls to Watch Out For

• Soggy center. Too much sauce or wet toppings can weigh down the dough.

  Pat veggies dry and keep sauce thin.

• Pale crust. Oven not hot enough. Preheat thoroughly, and use a stone or preheated sheet pan for a better bottom crust.
• Rubbery cheese. Overbaking can toughen cheese. Pull the pizza when you see golden spots and bubbling, not a solid brown top.
• Dense dough. Old yeast or skipping the rise leads to a heavy crust.

  Make sure the yeast foams and give the dough time.
• Sticking to the peel. Use enough flour or cornmeal, and don’t let topped pizzas sit too long before launching.

Variations You Can Try

• Margherita. Fresh mozzarella, torn basil, drizzle of olive oil, and a light hand with the sauce.
• Pepperoni and Hot Honey. Classic pepperoni finished with a thin drizzle of hot honey right out of the oven.
• Veggie Supreme. Mushrooms, bell peppers, onions, olives, and spinach with a sprinkle of feta.
• White Pizza. Skip the red sauce. Use a thin layer of ricotta mixed with garlic and lemon zest; top with mozzarella and spinach.
• BBQ Chicken. Swap in a light smear of BBQ sauce, add cooked shredded chicken, red onion, and cilantro.
• Thin and Crispy. Roll the dough thinner and bake on a preheated steel for extra crunch.
• Whole Wheat Blend. Replace 1 cup of all-purpose with whole wheat flour for nutty flavor and more fiber.

FAQ

Can I make the dough ahead of time?

Yes. After kneading, let it rise at room temperature for 30 minutes, then refrigerate tightly covered for up to 48 hours.

The cold ferment adds great flavor. Let it come to room temp for 45–60 minutes before shaping.

What if I don’t have a pizza stone?

Use an inverted sheet pan preheated in the oven, or just a lightly oiled regular sheet pan. Preheating helps crisp the bottom.

Bake on the lowest rack for better browning.

How do I prevent a soggy crust with fresh mozzarella?

Slice it and pat it dry with paper towels first. Use smaller pieces spaced out, and bake hot. You can also combine fresh mozzarella with some low-moisture shredded mozzarella for balance.

Can I freeze the dough?

Absolutely.

After the first rise, portion into balls, oil lightly, wrap well, and freeze up to 3 months. Thaw in the fridge overnight, then bring to room temperature before stretching.

What’s the best way to stretch dough without tearing?

Let the dough rest so the gluten relaxes, and use your knuckles to support the dough as you stretch from the center outward. If it resists, give it a 5-minute break and try again.

How much sauce should I use?

For a 10–12 inch pizza, 1/4 to 1/3 cup is enough.

You want a thin layer that just covers the dough so it stays crisp.

Final Thoughts

Homemade pizza is all about good basics and a hot oven. With a simple dough, a bright sauce, and a few thoughtful toppings, you’ll get a pie that hits every note—chewy, crispy, melty, and full of flavor. Once you try it, you’ll see how flexible it is, from weeknight dinners to casual gatherings.

Keep it simple, trust the process, and make it your own one slice at a time.