Prep Time: 30 mins
Cook Time: 30 mins
Rise Time: 90 mins
Total Time: 2 hrs 30 mins
Servings: 4 to 6 servings
Yield: Two 10-inch pizzas (about 2 pounds of dough)
Ingredients
For the Pizza Dough:
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1 1/2 cups (355 ml) warm water (105°F–115°F)
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1 package (2 1/4 teaspoons) active dry yeast
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3 3/4 cups (490g) bread flour
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2 tablespoons extra virgin olive oil (omit if using a wood-fired pizza oven)
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2 teaspoons kosher salt
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1 teaspoon sugar
For Making the Pizza and Toppings (choose your favorites):
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Extra virgin olive oil (for brushing)
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Cornmeal (for dusting pizza peel or baking tray)
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Tomato sauce (pureed or smooth)
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Firm mozzarella cheese, grated
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Fresh mozzarella, torn into small clumps
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Fontina cheese, grated
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Parmesan cheese, grated
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Feta cheese, crumbled
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Mushrooms, thinly sliced raw or sautéed
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Bell peppers, thinly sliced
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Pepperoncini, thinly sliced
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Cooked Italian sausage, crumbled
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Black olives, sliced
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Onions, thinly sliced or caramelized
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Pepperoni, thinly sliced
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Ham, thinly sliced
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Chopped fresh basil
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Baby arugula, tossed in olive oil (add after baking)
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Pesto (as a sauce or drizzle)
Method
1. Proof the Yeast
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Pour the warm water into the large bowl of a stand mixer.
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Sprinkle the yeast over the water and let sit for 5 minutes until dissolved and foamy.
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Stir if needed. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
Using instant yeast? No need to proof—just mix with the flour in step 2.
2. Make the Dough
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Add flour, olive oil, salt, and sugar to the yeast mixture.
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Mix using the dough hook on low speed until a shaggy dough forms.
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Increase speed to medium-low and knead for 7–10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
No stand mixer? You can mix and knead by hand for 10–12 minutes.
3. First Rise
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Lightly oil a large clean bowl. Place the dough ball inside and turn to coat with oil.
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Cover with plastic wrap or a clean kitchen towel.
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Let rise in a warm, draft-free area for 90 minutes, or until doubled in size.
4. Preheat and Prep
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At least 30 minutes before baking, preheat your oven to 475°F (245°C) with a pizza stone or baking steel if using.
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If using a pizza stone, place it on a lower oven rack to heat thoroughly.
5. Divide and Shape Dough
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Turn the dough out onto a lightly floured surface.
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Divide into two equal portions (1 pound each).
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Shape each into a ball. Cover and rest for 10–15 minutes.
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Roll or stretch each ball into a 10-inch circle. Don’t overwork—handle gently.
6. Assemble the Pizzas
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Lightly dust a pizza peel or inverted baking sheet with cornmeal.
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Transfer a dough circle to the peel.
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Lightly brush edges with olive oil.
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Spread with a thin layer of tomato sauce.
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Add desired cheeses and toppings (see ingredient list).
Don’t overload with toppings—less is more for even cooking.
7. Bake
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Slide pizza onto the preheated pizza stone or baking sheet.
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Bake for 10–12 minutes, or until the crust is golden, the cheese is bubbling, and the underside is crisp.
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Remove from oven and let cool 1–2 minutes before slicing.
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Add any fresh toppings like arugula, basil, or a pesto drizzle right after baking.
8. Serve and Enjoy
Slice and serve your pizza hot! Pair with a simple green salad, dipping sauce, or garlic knots for a complete meal.
Tips for Pizza Success
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For Thin Crust: Roll dough slightly thinner and bake at 500°F for a crisper finish.
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Make Ahead: Dough can be refrigerated after the first rise for up to 3 days or frozen up to 3 months. Thaw overnight in fridge.
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No Pizza Stone? Use an upside-down heavy baking sheet preheated in the oven.
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Gluten-Free? Substitute with a gluten-free pizza flour blend and follow the same method.
❄️ Storage & Reheating
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Leftover Pizza: Cool completely. Store in an airtight container in the fridge for up to 4 days.
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Reheat: In a skillet over medium heat for a crisp bottom or in the oven at 375°F for 8–10 minutes.
❤️ Popular Topping Combinations
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Classic Margherita: Tomato sauce, fresh mozzarella, basil
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Meat Lovers: Pepperoni, sausage, ham, mozzarella
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Veggie Supreme: Mushrooms, onions, peppers, olives, feta
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White Pizza: Olive oil base, mozzarella, ricotta, garlic, arugula
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Pesto Chicken: Pesto, grilled chicken, fontina, tomatoes
Tags:
#homemadepizza #pizzadough #easyrecipe #baking #familydinner #vegetarian #meatlovers #comfortfood
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