This easy homemade pizza brings together a tender, chewy crust, quick tomato sauce, and bubbling mozzarella without special equipment. The dough is mixed by hand, the toppings stay simple, and a very hot oven helps the bottom turn crisp while the cheese melts. Make two 12-inch pizzas and customize each one for pizza night.
Why this easy homemade pizza works
A short rise gives the dough enough time to relax and develop flavor, while a preheated baking sheet or pizza stone helps create a browned base. Low-moisture mozzarella melts evenly without releasing too much water. Keep the sauce layer thin so the center stays sturdy rather than soggy.
Ingredients and simple swaps
Use all-purpose or bread flour, instant or active dry yeast, warm water, olive oil, a little sugar, and fine salt for the dough. The quick sauce starts with crushed tomatoes, garlic, dried oregano, olive oil, and salt. Add shredded low-moisture mozzarella and your favorite toppings. Bread flour makes a chewier crust; all-purpose flour gives a softer bite. For a crisp, less watery finish, pat fresh mozzarella dry and use it sparingly.
How to make homemade pizza
- Stir the yeast and sugar into warm water (about 105–110°F / 40–43°C). Let active dry yeast stand for 5 minutes until foamy; instant yeast can be mixed directly with the flour.
- Mix in flour, salt, and olive oil. Knead on a lightly floured surface for 6–8 minutes, until the dough feels smooth and elastic. Add flour a tablespoon at a time only if it is too sticky to handle.
- Place the dough in an oiled bowl, cover, and let it rise until puffy, about 45–60 minutes. It does not need to double perfectly.
- Heat the oven to 500°F (260°C), or its highest setting, with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- Divide the dough in half and stretch each piece into a 12-inch round. Mix the crushed tomatoes with garlic, oregano, olive oil, and salt; spread a thin layer over each crust.
- Add mozzarella and toppings, then carefully transfer the pizza to the hot stone or sheet. Bake one at a time for 8–12 minutes, until the crust is browned and the cheese bubbles.
- Rest for 2 minutes, add fresh basil, and slice. Let the baking surface reheat before cooking the second pizza.
Tips for a crisp, chewy crust
Preheat the oven and pan thoroughly; a lukewarm surface is a common reason homemade crust turns pale underneath. Stretch the dough with your hands instead of rolling it flat, which keeps some air in the rim. If the dough springs back, cover it and rest it for 10 minutes before shaping again. Use a light hand with sauce and vegetables, since excess moisture can soften the center.
Topping ideas and easy variations
For a classic margherita-style pizza, use tomato, mozzarella, and basil. Add sautéed mushrooms, bell pepper, olives, or cooked chicken for variety. Raw sausage and other meat toppings should be fully cooked before serving; place raw meat on the pizza only when the recipe and oven timing are designed to cook it safely. For more weeknight inspiration, browse our Dinner recipes or serve pizza with a fresh Greek salad.
Make-ahead and storage
Refrigerate the dough, covered, for up to 24 hours after its first rise; bring it toward room temperature before stretching. Cool leftover pizza promptly and refrigerate it in a covered container. Reheat slices on a skillet over medium-low heat, covered, until the base is crisp and the cheese is hot. See the USDA’s leftovers and food safety guidance for safe storage timing.
Estimated nutrition per serving
Approximate values for 2 slices of cheese pizza (1/8 of the full recipe); toppings and brands will change the totals.
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Carbohydrates | 58 g |
| Protein | 21 g |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Sodium | 930 mg |
Nutrition is an estimate, not a laboratory analysis.
Frequently asked questions
Can I make the dough ahead?
Yes. Refrigerate the dough in a covered, lightly oiled bowl for up to 24 hours. Let it warm slightly before shaping so it stretches more easily.
Can I bake this without a pizza stone?
Yes. Preheat an inverted, heavy baking sheet and place the pizza on it carefully. A hot surface helps the crust brown without special gear.
Easy Homemade Pizza
Ingredients
Equipment
Method
- Stir the active dry yeast and sugar into warm water (105–110°F / 40–43°C). Let stand for 5 minutes until foamy.
- Add the flour, salt, and olive oil. Knead for 6–8 minutes until smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover, and let rise until puffy, 45–60 minutes.
- Heat the oven to 500°F (260°C) with a pizza stone or inverted heavy baking sheet inside for at least 30 minutes.
- Mix crushed tomatoes with garlic, oregano, olive oil, and salt. Divide the dough in half and stretch each piece into a 12-inch round; spread a thin layer of sauce over each.
- Add mozzarella and desired cooked toppings. Bake one pizza at a time for 8–12 minutes, until the crust is browned and the cheese bubbles.
- Rest each pizza for 2 minutes, add fresh basil, and slice.
