Creamy cheese, a bubbly golden crust, and bright tomato sauce—this Homemade Pizza is the cozy, crowd-pleasing recipe you’ll come back to again and again. It’s simple enough for a weeknight dinner yet satisfying enough for a weekend pizza party. Fun fact: making pizza at home can be faster than ordering in once you get the hang of a reliable dough and a hot oven. I once accidentally added garlic powder to the sauce and turned a quiet Monday night into a family pizza taste-test—everyone voted it a keeper.
This recipe stands out because it balances simplicity with real flavor: easy dough, a rustic crushed-tomato sauce, and melty cheese. It’s perfect for busy families and cooks who want a hands-on meal without fuss. If you’re curious about variations and step-by-step photos, check my detailed homemade pizza recipe for more ideas. Get your apron on—this is one recipe you’ll love to share.
What is Homemade Pizza?
What’s in a name? Homemade Pizza simply means pizza made in your kitchen, by you—no mystery ovens, no drive-throughs. Why is it called Homemade Pizza? Maybe because the dough remembers your hands, or because the toppings reflect whatever you found in the fridge. Who knows—maybe it’s proof that “the way to a man’s heart is through his stomach.” Want a playful theory? My aunt insisted it was called that because it always tastes better than any frozen box. Give it a try and decide for yourself.
Why You’ll Love This:
This Homemade Pizza is irresistible for three big reasons. First, the highlight is the crisp, slightly chewy crust with a fresh, tangy tomato base and a generous blanket of gooey mozzarella that stretches with each slice. Second, making pizza at home saves money—store-bought or delivery can add up fast, while basic pantry ingredients turn into a feast. Third, the toppings and seasonings (garlic, oregano, basil, Parmesan) layer flavors that feel luxurious but are easy to assemble. If you enjoyed our other pizza entries, try pairing flavors from the blog’s variations to create your signature pie. Make this tonight and watch it disappear.
How to Make:
Quick Overview
This pizza is straightforward and rewarding: mix a basic yeast dough, let it rest, roll it out, add a simple crushed-tomato sauce, and bake at high heat for a crisp finish. The dough is soft inside with a golden, slightly charred crust when baked on a preheated stone. Prep time is short—about 15 minutes active—and the dough needs about 1 hour to rise, with a bake time of 12–15 minutes. The standout element is the hot oven that gives the crust its irresistible crunch.
Ingredients
2 cups all-purpose flour, room temperature
1 cup warm water (about 105–115°F / 40–46°C)
1 packet active dry yeast (about 2 1/4 teaspoons), room temperature
1 teaspoon salt, fine
1 can crushed tomatoes (14–15 ounces), shaken
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded mozzarella cheese, refrigerated
1/2 cup grated Parmesan cheese, refrigerated
1 cup assorted toppings (e.g., pepperoni, bell peppers sliced, onions thinly sliced), prepared as needed
Directions
- In a large mixing bowl, combine 2 cups flour, 1 packet active dry yeast, and 1 teaspoon salt. Whisk briefly to distribute the dry ingredients evenly.
- Gradually add 1 cup warm water while stirring with a wooden spoon or spatula until a rough dough forms and no dry flour remains. The dough will be slightly sticky.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add flour a tablespoon at a time. If too stiff, add a teaspoon of water.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the sauce: mix the can of crushed tomatoes with 2 cloves minced garlic, 1 teaspoon oregano, and 1 teaspoon basil. Taste and adjust salt if needed.
- Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while it heats to ensure a crispy crust. If using a baking sheet, lightly oil it or sprinkle with cornmeal.
- After the dough has risen, punch it down gently and roll it out on a floured surface to your desired thickness. Transfer to a pizza peel or prepared baking sheet.
- Spread the prepared crushed tomato sauce over the dough, leaving a small border around the edges for the crust.
- Sprinkle 1 cup shredded mozzarella evenly over the sauce, then 1/2 cup grated Parmesan. Add 1 cup assorted toppings, arranging them evenly.
- Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12–15 minutes, watching for a golden-brown crust and melted, bubbling cheese.
- Remove the pizza from the oven, let it cool for a few minutes to set, slice, and serve hot.
What to Serve With
Serve this pizza with a crisp green salad dressed in lemon vinaigrette to cut through the cheese, or a classic Caesar for a heartier side. For dipping and extra flavor, offer a garlic butter sauce or chili oil. Roasted vegetables or a bowl of marinated olives add color and balance. For drinks, iced tea, a light red wine, or sparkling water with lemon are excellent companions.
Top Tips for Perfecting
- Dough texture: If your dough is sticky, add small amounts of flour as you knead. If it’s too dry, add water a teaspoon at a time.
- Oven heat: A very hot oven yields the best crust. Preheat for at least 30 minutes with a stone inside if you have one.
- Cheese choices: Blend mozzarella with a bit of provolone for extra stretch or add a handful of fresh basil after baking for brightness.
- Topping balance: Less is more. Avoid overloading the pizza to ensure even cooking.
- Common mistake: Trying to move the assembled pizza after it’s on a soft peel—use cornmeal or flour under the dough to prevent sticking.
Storing and Reheating Tips
Refrigeration: Store leftover slices in an airtight container or wrapped tightly for up to 3 days in the fridge.
Freezing: Freeze whole baked pizza or individual slices wrapped in foil and placed in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat slices in a preheated oven at 375°F (190°C) on a baking sheet for 8–10 minutes to restore crispness. For single slices, a skillet on medium heat covered briefly helps maintain a crunchy crust and melty cheese.
FAQs
Can I make the dough ahead of time?
Yes. After kneading, let the dough rise once, then punch down and refrigerate in a covered bowl for up to 24 hours. Bring to room temperature before shaping.
What if I don’t have a pizza stone?
A preheated baking sheet works well. Place it in the oven while preheating and slide the pizza onto the hot sheet, or bake on a lightly oiled baking sheet.
Can I use fresh tomatoes instead of crushed tomatoes?
Absolutely. Pulse fresh, ripe tomatoes in a blender and season with garlic, oregano, and basil. Drain excess liquid if very watery.
How do I get a crispier crust?
Bake at a high temperature and use a pizza stone or preheated heavy baking sheet. Thinly rolled dough also crisps better.
Is this recipe good for kids to help with?
Yes—kids can help spread sauce, sprinkle cheese, and arrange toppings, making it a fun family activity.
Conclusion
This Homemade Pizza is proof that a few simple ingredients can create a memorable, comforting meal. It’s easy enough for a weeknight but satisfying enough for a weekend gathering, and the flavors are endlessly customizable. If you want another take on timing and technique—especially options for a quicker 1-hour dough or an overnight rise—see the Best Homemade Pizza Recipe (1 Hour or Overnight) for more guidance and inspiration. Give this recipe a try and share the slices with people you love.
Homemade Pizza
Equipment
- Mixing Bowl
- Pizza Stone
- Baking Sheet
- Wooden Spoon
- Pizza Peel
Ingredients
Dough Ingredients
- 2 cups all-purpose flour room temperature
- 1 cup warm water about 105–115°F / 40–46°C
- 1 packet active dry yeast about 2 1/4 teaspoons, room temperature
- 1 teaspoon salt fine
Sauce Ingredients
- 1 can crushed tomatoes 14–15 ounces, shaken
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Topping Ingredients
- 1 cup shredded mozzarella cheese refrigerated
- 1/2 cup grated Parmesan cheese refrigerated
- 1 cup assorted toppings e.g., pepperoni, bell peppers sliced, onions thinly sliced, prepared as needed
Instructions
- In a large mixing bowl, combine 2 cups flour, 1 packet active dry yeast, and 1 teaspoon salt. Whisk briefly to distribute the dry ingredients evenly.
- Gradually add 1 cup warm water while stirring with a wooden spoon or spatula until a rough dough forms and no dry flour remains. The dough will be slightly sticky.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add flour a tablespoon at a time. If too stiff, add a teaspoon of water.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the sauce: mix the can of crushed tomatoes with 2 cloves minced garlic, 1 teaspoon oregano, and 1 teaspoon basil. Taste and adjust salt if needed.
- Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while it heats to ensure a crispy crust. If using a baking sheet, lightly oil it or sprinkle with cornmeal.
- After the dough has risen, punch it down gently and roll it out on a floured surface to your desired thickness. Transfer to a pizza peel or prepared baking sheet.
- Spread the prepared crushed tomato sauce over the dough, leaving a small border around the edges for the crust.
- Sprinkle 1 cup shredded mozzarella evenly over the sauce, then 1/2 cup grated Parmesan. Add 1 cup assorted toppings, arranging them evenly.
- Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12–15 minutes, watching for a golden-brown crust and melted, bubbling cheese.
- Remove the pizza from the oven, let it cool for a few minutes to set, slice, and serve hot.