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7 Amazing Homemade Pizza Secrets Revealed

homemade pizza
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This is the ultimate easy homemade pizza recipe, featuring a foolproof dough that Amelia and Jacob perfected together. Follow our plan to create a satisfying, better-than-takeout pizza right in your kitchen.

Ingredients

Scale
  • 1 1/2 cups warm water (105-115°F)
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons olive oil, plus more for the bowl
  • 2 teaspoons salt
  • 1 cup pizza sauce (your favorite)
  • 2 cups shredded mozzarella cheese
  • Your favorite toppings (e.g., pepperoni, mushrooms, peppers)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let this stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the flour, 2 tablespoons of olive oil, and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm place for 60 to 90 minutes, or until doubled in size.
  5. Preheat and prep: About 30 minutes before the dough is ready, place a pizza stone or baking sheet in your oven and preheat to 475°F (245°C).
  6. Shape the dough: Punch down the risen dough gently. Divide it in half if making two smaller pizzas. On a floured surface, stretch or roll one piece into a 12-inch circle or desired shape.
  7. Assemble: Carefully transfer the dough to a piece of parchment paper dusted with cornmeal (this helps sliding). Spread sauce evenly over the dough, leaving a 1-inch border. Sprinkle with cheese and add your desired toppings.
  8. Bake: Slide the parchment paper and pizza onto the preheated stone or baking sheet. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.
  9. Cool and serve: Let the pizza cool for a few minutes before slicing. Repeat with the remaining dough, if applicable.

Notes

  • For a crispier crust, use semolina flour instead of cornmeal when sliding the pizza onto the stone.
  • If you are short on time, you can use a 1-hour dough recipe, but this slow fermentation builds flavor.
  • Jacob prefers adding a light drizzle of olive oil over the finished crust before serving.

Nutrition

Find it online: https://tasteportfolio.com/easy-homemade-pizza-recipe-foolproof-dough/