Homemade pizza is one of the simplest and most delicious meals we make most Fridays. The dough is forgiving, easy to shape, and everyone can top their pie to taste — which makes it perfect for kids and families. Go wild with toppings or keep it classic with cheese and pepperoni.
I often use pizza night to clean out the fridge and experiment with unusual combinations. One favorite is a brie, ham and apple pizza finished with a drizzle of honey. The possibilities are endless, and I even use this dough for homemade freezer pizzas to save time on busy nights.
Make Homemade Pizza Dough Ahead of Time
A major advantage of this recipe is that you can prepare the dough ahead — even two to three days in advance. Combine the ingredients, cover the bowl, and refrigerate. A slow, cold rise develops deeper flavor. If you’re making pizza at the last minute, the dough will still work fine if you let it rise at room temperature for about an hour.
Use a Pizza Stone for Homemade Pizza
A pizza stone (or steel) makes a noticeable difference, producing a crisp, well-browned crust. I like to bake pizzas directly on parchment over the stone. If you don’t have a stone, a hot baking sheet or inverted sheet pan works fine — the crust simply won’t get as blistered but will still be tasty.
My kids love making mini pizzas. I set out toppings and let each child shape and top their own dough. They each get a portion of cheese and whatever toppings they prefer; it’s an easy way to involve the whole family and avoid complaints.”
Homemade Pizza Tips
Heat the oven HOT for the best results — 475–500°F yields a crisp exterior and tender interior. Preheat your pizza stone or baking surface thoroughly. Pizzas will bake quickly at high heat, often in under 10 minutes.
Typically I make one large family pizza and let each of my four kids make their own mini pies. I bake the kids’ pizzas as they finish topping them, then bake the family pizza. The whole process — preparing and baking five pizzas — takes about half an hour. Pizza night is hands-on, fun, and low-drama.
More Pizza Recipes you’ll love
Homemade Chicago Style Deep Dish Pizza
Quick Pizza Oven Dough (Ooni-style)
Hawaiian Mango Pizza
Sourdough Discard Pizza
If you try this Homemade Pizza Recipe or any recipe on the site, leave a star rating and a comment below. Happy baking!
Homemade Pizza
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Equipment
- mixer
- baking stone or steel
- parchment paper
Ingredients
Homemade Pizza Dough
- 2 cups milk, warmed (or warm water)
- 1 Tablespoon granulated sugar
- 1 Tablespoon instant yeast
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 Tablespoons olive oil (or neutral oil)
- 4–5 cups all-purpose flour (or half whole wheat / half all-purpose)
Pizza Sauce
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 2 cloves garlic, pressed or diced
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon chili pepper (optional)
- 28 oz crushed tomatoes (plain)
- 1 teaspoon granulated sugar
- 2–3 sprigs fresh basil
Toppings
- 2–3 cups mozzarella cheese
- Unlimited favorite toppings
Instructions
- Warm the milk to about 100°F and pour into the bowl of a stand mixer. Add sugar, instant yeast, salt, garlic powder and oil. Add flour a cup at a time and mix with the dough hook until the dough clears the sides but remains slightly tacky. Knead about 5 minutes. (By hand: knead 7–8 minutes until smooth and cohesive.)
- You have two options: 1) Cover and let rise at room temperature until doubled, about 1 hour; or 2) cover and refrigerate overnight or up to 2–3 days for more flavor.
- Preheat the oven with a baking stone or inverted sheet inside to 475–500°F. The hotter the oven, the better the crust.
- Divide dough into two or three balls for large pizzas. Place each ball on parchment, dust with a little flour if needed, and roll or stretch to desired thickness. Let the dough rest briefly if it resists stretching.
- Top with sauce, mozzarella and desired toppings. Slide the pizza (on the parchment) onto the preheated stone and bake 5 minutes, rotate, then bake another 3–5 minutes until cheese is melted and crust is cooked through. Mini pizzas may take 5–6 minutes.
Pizza Sauce
- In a small saucepan, melt butter with olive oil over medium heat. Sauté garlic until fragrant, about 3 minutes. Add oregano, salt and pepper and cook 1 more minute. Stir in crushed tomatoes.
- Add a halved onion and two sprigs of basil. Simmer on low about an hour until the sauce reduces and concentrates. Remove basil and onion, season with 1 teaspoon sugar and adjust salt to taste.
- Cool before using. Sauce keeps refrigerated for a week or two.
Notes
Overnight Rise: For best flavor, refrigerate the dough for 12 hours up to 3 days. If using immediately, let it rise about an hour until doubled before shaping.
This recipe yields 2–3 large 12-inch pizzas or 1 large 12-inch pizza plus 4 mini pizzas.
Nutrition
Nutrition information is an approximation.