How To: Make Homemade Pizza

We make homemade pizza around here at least 2 or 3 times a month, partly because it’s so tasty, and partly because pizza can be so versatile depending on what topping you use. I always have a few balls of dough in my freezer so I always have the ingredients on hand to throw a quick pizza in the oven. Since I’ve already shared with you my favorite pizza dough and pizza sauce recipes, here is a quick step by step look at how to make a great homemade pizza at home.

Homemade Pizza

Pizza dough – homemade or store bought
1/4 cup pizza sauce – homemade or store bought
2 cups mozzarella cheese
Olive oil

To start, cut a piece of parchment paper to fit on your pizza stone. (If you don’t have a pizza stone, you can also use an upside down cookie sheet.) Set the parchment circle aside, and place the pizza stone in a cool oven. Turn you oven to 500 degrees F, and heat for 30 to 45 minutes.

While your stone heats up, prep your ingredients. I like to use freshly shredded mozzarella, as I think it tastes better and melts on the pizza better, but you can of course use pre-shredded cheese.

Make sure you pizza dough is at room temperature, as if will be easier to work with. Sprinkle some cornmeal on to your parchment circle, then using a rolling pin or your hands spread the dough evenly across the parchment paper.

USe a pastry bruch to lightly brush the edges of the dough with olive oil. Then add your sauce and spread evenly to 1/2 inch away from the edge of the dough.

Add your cheese and desired toppings.

Sprinkle the top of the cheese with Italian seasoning (if desired), then carefully transfer the pizza to the baking stone. It helps to have a pizza peel, but if you don’t have one you can simply slide your pizza off the counter onto an upside down cookie sheet, then carefully slide the pizza from the cookie sheet to the stone.

Bake at 500 degrees for 8-12 minutes until the cheese is melted and bubbly. Carefully remove from the oven and cut using a pizza cutter. Serve and enjoy!

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  1. arabelladesiderium says

    I just realized I’ve used this post and your pizza dough post at least a dozen times and have never commented! This and your pizza dough recipe have become a staple in our house. It helps us to avoid ordering pizza whenever we have a craving, and I try to keep dough in the freezer all the time too just in case. It’s wonderful, thanks for posting!

  2. KDW says

    I don’t have a pizza stone and found that the bottom of the crust didn’t get as crisp – it stayed rather soft. Any tips on how to do this without a stone? Would you pre-bake the dough a little first, put it lower in the oven, preheat the baking sheet, or something else? The dough itself was quite good!

    • says

      I think the best way to do it would be to put an empty baking sheet in the oven, and preheat it while you preheat the oven. Make your pizza on parchement paper, then transfer to the hot baking sheet, and bake as directed. Putting the dough directly on a hot surface is really what helps it brown nicely. Before I had a pizza stone, I used to pre-bake the dough before adding toppings, which helps, but it still wasnt browned and crispy on the bottom. Hope that helps! :)

  3. Susan says

    I used both dough and sauce recepies like a million times by now (OK, maybe not million, but certenly A LOT), so I had to write a big THANK YOU. This is by far the best pizza receipe I came across. I don’t bake it in the oven though. Instead I fry it in the pan, so the bottom crisps up, and then stick it under the grill so whole top and all the stuff on it get cooked. It’s absolutely amazing ! :) Greetings from Oxford, England :)

    • says

      So glad you like it! I think I have made both those recipes about a million times as well, in fact, I’ve memorized both of them, haha. I love the idea of using a frying pan and grill!

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