Homemade Pizza Recipes: from Classic Margherita to Easy Weeknight Pies

Few dishes bring people together quite like a freshly baked pizza. Whether you're craving a crispy thin crust loaded with garden-fresh toppings or a simple, sauce-forward classic, making pizza at home is far more approachable than most people expect. With the right ingredients and a little patience, you can produce restaurant-quality results straight from your own oven. The two recipes below cover different styles and skill levels, so there's something here for every home cook.

Easy Homemade Pizza With a Beginner-Friendly Crust

This recipe is the perfect starting point for anyone new to making pizza from scratch. The dough comes together quickly using pantry staples, and the forgiving nature of the crust means you don't need a stand mixer or professional technique to get excellent results. A hotoven and quality toppings do most of the heavy lifting here, leaving you with bubbly, golden pizza that rivals your favorite takeout.

• 2¼ teaspoons active dry yeast (one standard packet)
• 1 cup warm water (about 110°F)
• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• ½ cup store-bought or homemade pizza sauce
• 1½ cups shredded mozzarella cheese
• Toppings of choice (pepperoni, bell peppers, mushrooms, olives)
• 1 tablespoon cornmeal (for dusting the pan)

1. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, which indicates yeast is active.
2. Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then turn it out onto a lightly floured surface.Knead the dough for 7to 8 minutes until it is smooth and slightly tacky but no longer sticky. Add flour oneespoon at a time if the dough sticks excessively.
3. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise at room temperature for 1 hour or until doubled in size.
4. Preheat your oven to 475°F. Lightly grease a baking sheet or pizza pan and dust it with cornmeal.
5. Punch down the risen dough and stretch roll it into desired shape, roughly 12 inches in diameter. Transfer to the prepared pan.Spread the pizza sauce evenly over the dough, leaving about a half-inch border around the edges for crust.Scatter the shredded mozzarella over the sauce, then add your chosen toppings.
6. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbling andightly browned in spots.
7. Remove from the oven and let the pizza rest for 2 minutes before slicing and serving.

Classic Margherita Pizza With Fresh Tomato and Basil

The Margherita pizza is a true Italian staple and a masterclass in simplicity. With only a handful of fresh ingredients, each component needs to be high quality since there's nowhere hide. A bright tomato sauce, creamy fresh mozzarella, and fragrant basil leaves are all you need to create one of the most beloved pizzas in the world. This version honors the traditional preparation while remaining completely achievable in home kitchen.

• 1 batch of pizza dough (homemade or store-bought)
• ⅓ cup San Marzano crushed tomatoes
garlic clove, minced
• 1espoon extra-virgin olive oil, plus more for drizzling
• 4ounces fresh mozzarella, torn into pieces2 to 3 medium ripe tomatoes, thinly sliced
• A handful of fresh basil leavesFreshly ground black pepper, to taste
• Red pepper flakes (optional)

1. Place a pizza stone or an inverted baking sheet on the center rack of your oven and preheat to 500°F for at least 30 minutes. thoroughly preheated surface is key achieving crisp bottom crust.
2. In a small bowl, combine the crushed tomatoes, minced garlic, olive oil, and sea salt. Stir to combine set sauce aside.
3. On a lightly floured surface, stretch or roll pizza dough into a 10to 12-inch round. Transfer it onto sheet of parchment paper to makeoven transfer easier.
4. Spoon the tomato sauce over the dough in thin, even layer, stopping about half an inch from the edge.
5. Arrange the torn mozzarella across the sauced dough, distributing it evenly so every slice gets adequate coverageLayer the fresh tomato slices over the cheese. Pat them gently with paper towel beforehand to remove excess moisture, prevents soggy crust.
6. Carefully slide the pizza (still on the parchment) onto the preheated stone or pan. Bake for 8 to 11 minutes, until the crust is charred at the edges and the cheese is melted and bubbling.
7. Remove the pizza from the oven and immediately scatter basil leaves over the top. Finish with a drizzle of extra-virgin olive oil,ly ground black pepper, and red pepper flakes if desired.
8. Slice and serve immediately for the best texture and flavor.