From Scratch to Slice in 90 Minutes!
Why This Recipe Works
✔️ Perfectly chewy yet crisp crust
✔️ Foolproof yeast dough (no fancy equipment needed!)
✔️ Customizable with endless topping options
✔️ Better (and cheaper!) than delivery
Ingredients
Dough (Makes 1 large or 2 medium pizzas)
- 2½ cups (300g) all-purpose flour (+ extra for dusting)
- 1 tsp sugar (helps yeast activate)
- 1 tsp salt
- 2¼ tsp (1 packet) active dry yeast
- 1 cup (240ml) warm water (110°F/45°C)
- 2 tbsp olive oil
Essential Toppings
- ½ cup (120ml) pizza sauce (store-bought or homemade)
- 2 cups (200g) shredded mozzarella (whole milk melts best!)
Popular Topping Combos
- Pepperoni & mushroom
- Margherita (fresh basil + tomatoes)
- BBQ chicken & red onion
- Veggie delight (bell peppers, olives, onions)
Step-by-Step Instructions
1. Activate the Yeast (5 mins)
- Mix warm water, sugar, and yeast in large bowl
- Let sit 5 minutes until foamy (if it doesn’t foam, start over with new yeast)
2. Make the Dough (10 mins active)
- Add flour, salt, and oil to yeast mixture
- Stir until shaggy dough forms
- Knead on floured surface 8-10 minutes until smooth and elastic (see pro tip below)
3. First Rise (1 hour)
- Place dough in greased bowl, cover with damp towel
- Let rise in warm spot until doubled (about 1 hour)
Tip: Oven with light on creates perfect warm environment
4. Preheat & Prep (15 mins)
- Preheat oven to 475°F (245°C)
- If using pizza stone, heat it now
- Punch down dough, divide if making 2 pizzas
- Roll out on floured surface to 12-14″ circle
For thicker crust: Leave ½” thick
For thin crust: Roll to ¼” thick
5. Add Toppings Like a Pro
- Transfer dough to parchment-lined baking sheet or pizza peel
- Spread sauce leaving ½” border for crust
- Add cheese, then toppings (less is more!)
Pro Tip: Precook meats and watery veggies
6. Bake to Perfection (10-12 mins)
- Bake until crust is golden and cheese bubbles
- For crispier crust:
- Bake directly on rack last 2 minutes
- Or broil 1 minute (watch carefully!)
7. Final Touches
- Let rest 3-5 minutes before slicing
- Drizzle with olive oil or hot honey if desired
Expert Tips
🔥 Crispy Crust Secrets:
- Use bread flour for chewier texture
- Preheat baking sheet/stone at least 30 minutes
- Semolina flour on peel prevents sticking
🧀 Cheese Tips:
- Blend mozzarella with parmesan or provolone for flavor
- Fresh mozzarella? Pat dry and add last 5 minutes
⏳ Time Savers:
- Make dough ahead (refrigerate up to 3 days)
- Freeze extra dough balls for later
Troubleshooting FAQ
Q: Why is my dough tough?
A: Over-kneading or too much flour – dough should be slightly tacky
Q: Can I make it without yeast?
A: Yes! Try our 30-minute soda crust:
- 2 cups flour + 1 tbsp baking powder + ¾ cup Greek yogurt
Q: How do I reheat leftovers?
A: Skillet method: Medium heat 3 mins for crispy bottom
Nutrition (Per Slice, 1/8 of pizza)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 250 | 32g | 12g | 8g |
Pro Tip: Double the dough recipe and freeze half for pizza night anytime!
👉 Tag your creations #HomemadePizzaMaster 🍕✨
