Be sure to try my Buffalo Chicken Pizza and Hawaiian Pizza recipes next!
Homemade Pizza
Nothing beats homemade pizza night! This incredible pizza dough is easy to make and bakes to golden perfection for a crust that’s crisp on the outside, and soft and pillowy on the inside. (If you’re not a crust eater, that’s about to change!) 🍕 The other thing I love about this crust is how sturdy it is, with just the right amount of thickness. Don’t be afraid to pack on the toppings, this pizza dough can handle it! Don’t miss my pro tips, make-ahead method, and topping suggestions below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Add the yeast to a small bowl with sugar and warm water (105-115°). Cover with saran wrap and let it sit for 5 minutes. In a medium bowl, add half of the flour, salt, and garlic powder. Stir to combine. Add the yeast mixture, oil, and gradually mix in remaining flour.
Knead for 3-5 minutes and transfer to a clean bowl. Cover with saran wrap and let rise until doubled by half, (30-60+ minutes), or overnight in the fridge. Gently punch it down and knead 5 times. Spread into a 12-inch circle and transfer to a preheated, floured pizza pan (or stone).
Use a fork to poke holes in the crust to keep it flat while baking. Brush with olive oil, then top with sauce.
Top with cheese and toppings. Bake in a preheated 450° oven for 13-15 minutes. Remove, slice, and serve!
Bread Flour vs. All Purpose Flour
Bread flour or all-purpose flour can be used for this recipe. Bread flour has more protein, which results in higher gluten, which results in stretchy dough and slightly chewier crust. I recommend weighing your flour to ensure your final outcome is as expected, they generally weigh the same. Gluten Free Flour: This 1 to 1 baking flour may also be used in this recipe.
Oven Temperature for Pizza
A super hot oven temperature is ideal for pizza. Restaurants bake theirs at temperatures over 850°! (But we won’t mimic anything close to that at home.) A 450° oven yields a great result, make sure the oven is very sufficiently preheated. (When it says it’s ready, give it at least an extra 20 minutes if possible.)
Homemade Pizza Toppings
Meats: Pepperoni, Hamburger, Sausage, Bacon, Ham, Buffalo Chicken, BBQ Chicken, Chicken Tenders, Grilled Chicken, Pulled Pork, Capicola, Salami, Meatballs. Veggies: Onions, Peppers, Mushrooms, Tomatoes, Spinach, Broccoli, Banana Peppers, Jalapeno Peppers, Garlic, Basil, Leeks. Other: Pineapple, Olives, Mozzarella, Parmesan, Feta, Ricotta, Goat Cheese, Oregano, Thyme, Rosemary, Red Pepper Flakes, Marinara Sauce, Blue Cheese, Ranch, BBQ Sauce.
Pro Tips
Yeast: This recipe calls for Instant Yeast, but I’m always successful when I use Active Dry yeast as well. Rising Trick: A warm environment (75-78° F) is ideal for rising. I’ll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I’m experiencing a colder NH day! Salt: Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use Redmond Real Salt for all of my baking and cooking recipes. (Enter code ‘COZY‘ for 15% off!) Of course, table salt can definitely be used if that’s what you have on hand. Cheese: Be sure to use whole milk, low moisture mozzarella for this (not fresh). Shred it fresh from a block, it will melt much better. I use Dragone or Galbani. High Altitudes: Baking at a high altitude typically requires adjustments, see this guide from Bob’s Red Mill on what adjustments may be needed for this recipe. Recipe Variations: For a quicker version without homemade dough, you can use 1 lb. of store-bought dough, or try my Naan Pizza recipe! For a low carb option, try my Zucchini Crust Pizza. For a fun twist, try my Buffalo Chicken Pizza, Hawaiian Pizza, Pizza Dip or Pizza Pasta recipes!
Storing Leftover Pizza
Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months. If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave.
To Reheat:
Place cold pizza on a rimmed baking sheet and cover with foil. (The foil prevents it from drying out.) Try to tent the foil so that it doesn’t stick to the top of the pizza. Place on bottom oven rack. Set oven to 275° F. Bake for 25-30 minutes. This is a little time consuming, but by far the best way to restore it back to its original consistency.
Make-Ahead Method
Prepare the dough as outlined in the recipe. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag. Refrigerate for 3-4 days or freeze for 3-4 months.
How to Thaw Frozen Pizza Dough
Let frozen dough thaw in the fridge for about 8 hours or overnight. Let it sit out for 30 minutes, then prepare pizza as outlined.
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐
Cheese Grater– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better. Kitchen Scale– Weigh flour when baking whenever possible, this can ensure your finished product comes out as expected! Mixing Bowls– These 3 sizes are perfect for the bowls needed in this recipe! Wooden Spoon– Nice and sturdy for mixing! Rolling Pin– My preferred tool for rolling out the dough. Pizza Stone– Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!) Pizza Cutter– This one takes up little space! Cheese and Red Pepper Flakes Shakers– Just like the restaurants use!
