Hey Bread Heads! We've got an awesome recipe for how to make homemade pizza and a bunch of great tips & tricks for getting the BEST result at home. Read below for a quick and easy pizza dough recipe, an awesome, 2 ingredient homemade pizza sauce, and other tips for how to get the best result!
Homemade Pizza Dough
- 550g bread flour
- 1.5 tsp. sea salt
- 1.5 tsp. instant yeast
- 30g olive oil
- 335g warm water
Simple Homemade Pizza Sauce
- 1 14 oz can whole peeled tomatoes
- Sea salt to taste
Other Recommended Ingredients
- Low moisture mozzarella (not pre-shredded) and/or fresh mozzarella
- Corn meal
- Olive oil
- Various meats & veggies of your choice
If you’re a breadbox kit user, one of your ingredient packs works for this recipe! Check out our beginner baking kit for more information! If you want to make the dough in advance, drop the yeast to 1 tsp. and proof in the fridge for up to 2-3 days until you’re ready to bake.
Mixing & Kneading Your Dough
Mix your dry ingredients then make a well and pour in your olive oil & water. Mix together until you form a rough ball then dump out on your counter for kneading. Knead for at least 8-10 minutes until the dough is tacky and smooth, adding flour as needed if it sticks to your hands and counter.
Proof in a lightly oiled bowl for 45-60 min or until doubled in size.
Shaping Your Dough Balls
When the dough is ready, punch it down to de-gas, and remove onto your counter. Cut into 4 equal sized pieces – this recipe will make 4 personal pizzas.
Grab each piece of dough and fold the edges up underneath to form a rough ball shape. Drag against your un-floured counter to tighten, then place on a lightly floured piece of parchment paper. Repeat for all four of your dough balls, then coat with plastic wrap and let rest for another 45-60 min.
Homemade Pizza Sauce
While you’re waiting for your final rise, prep your ingredients! In this case, we made a simple, 2 ingredient sauce by opening and hand-squeezing a can of whole, peeled san Marzano tomatoes and salting to taste. We cut up and sautee’d onions, sliced garlic, sliced pepperoni, and grated some low moisture mozzarella.
Shaping Your Dough into Pizza
When your dough is ready, flour your counter and grab your first dough ball. Be sure to cover your remaining dough while you work to avoid drying it out.
There are a few key steps to getting perfectly shaped pizza crust. Start by pressing the dough from the center out towards the edges. You want to press with small movements until you get to the edge, where you want to leave a very small portion of dough un-flattened, which will puff up to become the crust. I can’t stress this enough – make your crust smaller than you think it should be, no more than a little 1/4 inch wide ridge around the edge, as this will puff up quite a bit in the oven.
Once you have fully pressed your dough and formed your crust, grab the edges with both hands and lift the dough, using it’s weight to slowly stretch it out. Rotate along the edge, slightly stretching as you move. Slow down and stretch more in thicker areas, speed up and stretch less in areas where you can start to see light coming through the dough. Try to keep moving quickly and evenly to create a nice round.
Without a dedicated pizza oven that reaches extremely high temperatures, the best way to make a pizza at home is in an inexpensive, cast iron skillet (here's our favorite skillet). You can definitely bake in your home oven if you don't have a cast iron or oven safe skillet, but this method is preferred. Max out the heat in your oven and place the dough directly on your heated baking stone or baking sheet. If you do have an oven safe skillet, sprinkle some corn meal in the base (no need to preheat the pan), then shape your dough and place it inside. Be sure to pre-heat your broiler before you start topping.
Topping Your Pizza
Next, add your pizza sauce very lightly to the dough – again, be sparing with your sauce and toppings. It is really easy to get over-excited when making your pizza and think that adding a ton of stuff will make it better, but I promise, getting the right ratio will make a MUCH better end result.
You can add whatever toppings you like! For a classic margherita pizza, top with fresh mozzarella, basil, and a drizzle of olive oil. Here we added low moisture mozzarella, caramelized onion, deli ham off the bone, sliced mushrooms, and pepperoni.
Note: We recommend buying a block of low moisture mozzarella and shredding yourself versus getting pre-shredded. They coat the shredded cheese with a powder to keep it from sticking to itself, so it is definitely worth the extra step!
We love to finish off our pizza with a fresh grating of parmesan, a drizzle of olive oil, and a brushing of an olive oil, garlic, & salt mix on the crust for added flavor. It really makes the crust pop!
Baking Your Pizza in a Cast Iron Skillet
Once your toppings are all set, transfer the pan to your stove top and cook on high until the crust is nice and golden brown. It should take somewhere between 3-5 minutes max, but may vary. Once the bottom is looking good, transfer to a broiler set on high and cook the top until your toppings are all fully melted and start to get crispy and browned.
So that is about it! Take it out of the pan, let it cool for a minute or two to let the cheese set before cutting, then serve. This is by far the best method to getting great pizza at home. I hope you’ve found this recipe & guide helpful!
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