The Best Homemade Pizza You'll Ever Eat

Ingredients

• 1 cup Warm Water (about 105°F (40°C), enough to comfortably dip a finger)
• 2 tsp Active Dry Yeast (Check expiration date; proof in warm water with sugar)
• 1 tsp Granulated Sugar (Feeds the yeast)
• 3.5 cups All-Purpose Flour (Sifted; can substitute with bread flour for chewier crust)
• 2 tsp Salt (Kosher or table salt; adds flavor)
• 2 tbsp Extra Virgin Olive Oil (Adds tenderness and flavor to dough)
• 1 28‑oz can Canned Whole Tomatoes (Prefer San Marzano; crush with immersion blender)
• 8 oz Fresh Mozzarella (Tear into bite‑size pieces; drain excess moisture)
• 4 oz Shredded Mozzarella (For even melt; can be store‑bought if shredded fresh)
• 1 cup Fresh Basil Leaves (Torn just before serving)
• 2 tbsp Parmesan Cheese (Freshly grated)
• 1 tbsp Olive Oil (for drizzling) (Extra virgin, for white pizza variant)
• ½ tsp Dried Oregano (Sprinkle on white pizza)

Instructions

1. Bloom the Yeast

   Combine warm water, sugar, and yeast in the mixing bowl. Stir gently and let sit for 5 minutes until bubbles form.

   Time: PT5M

2. Mix Dry Ingredients

   In a separate bowl, whisk together flour and salt.

   Time: PT2M

3. Combine Wet and Dry

   Make a well in the flour mixture, add the olive oil and the bloomed yeast mixture. Stir until a shaggy dough forms.

   Time: PT3M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 10 minutes, folding and pushing the dough over itself until smooth and springy.

   Time: PT10M

5. First Rise

   Lightly oil a clean bowl, place the dough inside, coat the top with a thin layer of oil, cover with plastic wrap, and let rise at room temperature for 1 hour (or up to 24 hours in the refrigerator for deeper flavor).

   Time: PT1H

6. Punch Down & Second Knead

   Turn the risen dough onto the work surface, gently punch out large air bubbles, and knead for 2 minutes to even out the crumb.

   Time: PT2M

7. Divide & Shape Balls

   Divide the dough into 4 equal pieces, roll each into a tight ball by cupping with your hands and rotating, then let rest for 10 minutes covered with a towel.

   Time: PT10M

8. Preheat Oven & Stone

   Place the pizza stone (or inverted baking sheet) on the middle rack and preheat the oven to its maximum temperature, 500°F (260°C), for at least 15 minutes.

   Time: PT15M

   Temperature: 500°F

9. Prepare Tomato Sauce

   While the oven heats, blend the canned whole tomatoes with a pinch of salt using an immersion blender until smooth. Set aside.

   Time: PT5M

10. Stretch the Dough

    On a lightly floured surface, gently press the dough ball with fingertips, then stretch it by rotating and pulling from the edges until about 12 inches in diameter, leaving a slightly thicker rim.

    Time: PT5M

11. Assemble the Pizza

    Sprinkle a thin layer of semolina or flour on the peel, transfer the stretched dough, spread ¼ cup of tomato sauce, scatter torn fresh mozzarella, add shredded mozzarella, and finish with a few fresh basil leaves.

    Time: PT5M

12. Bake

    Slide the pizza onto the preheated stone and bake for 12 minutes, or until the crust is golden‑brown and the cheese is deep brown and bubbly.

    Time: PT12M

    Temperature: 500°F

13. Finish & Serve

    Remove pizza with the peel, drizzle a tiny drizzle of olive oil if desired, add a sprinkle of grated Parmesan and a few more fresh basil leaves. Let rest 2 minutes, then slice and serve.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

30g

Fat

10g

Fiber

2g

Ingredient Substitutions

• Instead of Warm Water: Milk (for richer dough)
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Granulated Sugar: Honey (½ tsp)
• Instead of All-Purpose Flour: Bread flour
• Instead of Salt: Sea salt
• Instead of Extra Virgin Olive Oil: Vegetable oil (less flavor)
• Instead of Canned Whole Tomatoes: Crushed tomatoes
• Instead of Fresh Mozzarella: Low‑moisture mozzarella
• Instead of Shredded Mozzarella: Cheddar blend
• Instead of Fresh Basil Leaves: Dried basil (¼ tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil (for drizzling): Grapeseed oil
• Instead of Dried Oregano: Italian seasoning

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Kitchen Towel
• Plastic Wrap (Cling Film)
• Pizza Stone or Inverted Baking Sheet
• Pizza Peel (or another inverted baking sheet)
• Immersion Blender (optional)
• Pizza Cutter or Sharp Knife
• Oven

Critical Steps — Do Not Skip

• Blooming the yeast properly
• Kneading until the dough is smooth and springs back
• First rise for flavor development
• Preheating the oven with a stone or inverted sheet to maximum temperature
• Stretching the dough without tearing

Chef Tips from the Video

• For an extra‑crisp bottom, place a thin sheet of parchment on the stone, then the pizza, and remove the parchment after 2 minutes.
• Add a pinch of sugar to the tomato sauce to balance acidity.
• If you like a smoky flavor, finish the pizza with a drizzle of smoked olive oil just before serving.

Troubleshooting

Storage

Refrigerator: Store dough in an airtight container for up to 3 days; pizza can be refrigerated for 2 days after baking.

Freezer: Freeze shaped dough balls on a parchment sheet, then transfer to a zip‑top bag; use within 2 months. Thaw overnight in the fridge before baking.

Room temperature: Cooked pizza can sit at room temperature for up to 2 hours; keep covered to prevent drying.

Make-Ahead Tips

• Prepare the dough a day ahead and let it rise slowly in the refrigerator for more flavor.
• Freeze extra dough balls; thaw and bring to room temperature before shaping.
• Sauce can be made ahead and stored in the fridge for up to 5 days or frozen for 3 months.

Frequently Asked Questions