Homemade Pizza Recipe: Two Delicious Methods to Make the Perfect Pie from Scratch

Few things rival the satisfaction of pulling a golden, bubbling pizza straight from your own oven. Whether you're a first-time home cook or a seasoned kitchen enthusiast, making pizza scratch gives you full control over every layer — the crust to the sauce to the final cheese pull. The recipes below walk you through two proven approaches to homemade pizza, each delivering restaurant-quality results without ever leaving your kitchen.

How To Make A Homemade Pizza

This classic homemade pizza recipe focuses on building solid foundation with a hand-stretched dough that crisps beautifully in a hot oven. The method is approachable for beginners and delivers a satisfying, chewy crust with a slightly crisp bottom. A simple tomato sauce and quality mozzarella are all you need to let theough shine.

• 2 ¼ teaspoons active dry yeast
• 1 cup warm water (about 110°F)
• 1 teaspoon sugar
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 2 tablespoons olive oil
• ½ cup crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
½ cups shredded low-moisture mozzarella
• Fresh basil leaves, for garnish

1. Combine warm water, sugar, and yeast in a small bowl. Let sit for 5 to 10 minutes until the mixture becomes foamy and fragrant.
2. In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and olive oil then mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 475°F and place a baking sheet or pizza stone on the center rack to heat.
6. Punch down the risen dough and stretch it into a 12-inch round on a sheet of parchment paper.
7. Mix the crushed tomatoes with oregano and garlic powder, then spread a thin, even layer over the dough, leaving a ½-inch border for the crust.
8. Scatter the mozzarella evenly over the sauce
9. Carefully slide the pizza onto the preheated baking surface and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbly with light brown spots.
10. Remove from the oven, garnish with fresh basil, slice, and serve immediately.

How To Make The Best Homemade Pizza

This elevated take on homemade pizza brings together a richer dough recipe with a more layered topping strategy. The key difference lies in a longer cold fermentation for the dough, which develops a more complex flavor, and a generous approach to toppings that makes every slice hearty and deeply satisfying. This is the version you make when you want to genuinely impress.

• 2 ¼ teaspoons instant yeast
• 1 ½ cups warm water
• 1 tablespoon honey3½ cups bread flour
• 1 ½ teaspoons kosher salt
tablespoons olive oil, divided½ cup San Marzano crus
• 2 cloves garlic, minced dried Italian seasoning
• 2 cups fresh mozzarella, torn into pieces¼ cup freshly grated Parmesan
• Your choice of toppings: sliced pepperoni, mushrooms, roasted peppers, or olives
• Fresh basil and drizzle of extra virgin olive oil, finish

1. Dissolve honey and yeast in warm water and allow to bloom for 8 minutes until foamy.
2. Combine bread flour and kosher salt in a stand mixer fitted with a dough hook. Add the yeast mixture and 2 tablespoons of olive oil, then mix on medium speed for 7 minutes until the dough is smooth, slightly tacky, and pullsly from the bowl.
3. Divide the dough into two equal balls coat each lightly with olive oil, and place in separateirtight containers. Refrigerate for at least 24 hours and up to 72 hours for best flavor development.
4. Remove dough from the refrigerator 1 2 hours before baking and it to come to room temperature.
5. Preheat your oven to its highest temperature setting ideally 500°F to 550°F, with a pizza stone or cast iron pan inside at least 45 minutes.
6. In saucepan over low heat, warm the remainingespoon of olive oil with the minced garlic and red pepper flakes for 2 minutes Stir in the crushed tomatoes and Italian seasoning, then simmer for 10 minutes. Remove from heat and allow to cool slightly.
7. Gently stretch eachough ball on a floured surface into a 12- to 14-inch round, being careful not to press out the air bubbles near the edges.
8. Spread a thin layer of the cooked sauce over the dough. Layer torn mozzarella across the surface, then add your chosen toppings. Finish with a sprinkle of Parmesan.
9. Transfer to the hot stone or pan and bake for 8 to 12 minutes, watching closely until the crust is deeply golden and the cheese is melted with charred edges.
10. Slide the pizza onto a cutting board, drizzle with extra virgin olive oil, scatter fresh basil on top, and let rest for 2 minutes before slicing.