The Best Homemade Pizza is made with homemade pizza dough and your favorite toppings!!
This homemade pizza is easy, yummy, cheaper than a pizza place, and can be made into smaller personal pizzas and it’s easy to customize to everyone’s likes!!! Win!
How Much Pizza Will This Make?
This pizza dough will make 2-3 large pizzas or about 6-8 smaller personal pizzas! It all depends on how thin you roll the crust… you may get more or less. I roll mine pretty thin and can get 3 large pizzas or 8-10 smaller pizzas depending on how I’ve rolled them out.
Freeze the Dough
If you don’t use all of your dough you can freeze it for the next time. Then just take it out in the morning when you are wanting to use it and it will be ready to bake for dinner. We never eat 3 large pizzas, so I make 2 large then freeze the last bit of dough for personal pizzas later (or 1 large)!
Equipment you Need
I use a pizza stone and a pizza peel. If you don’t have a pizza stone a baking sheet turned upside down will work great. You will want to turn it upside down so you can slide the pizza on and off of it without it hitting the edges of the pan.
If you don’t have a pizza peel use a thin cutting board or something that is pretty flat so the pizza sides of the surface easier. (The thinner the surface the better so it can slide off easier on to the pizza stone.)
You can use parchment paper as a great alternative to a pizza peel!
You will also need a rolling pin to roll out your pizza crust.
Pizza Peels or Parchment Paper
Pizza Peels: There are so many pizza peels out there! I got mine on Amazon and the one I have is super simple but does the job! You need one that is on the thinner side. Sometimes the wooden ones are a bit thicker so just make sure it has a dropped gradual edge for the pizza it slide off with ease. The thinner the peel the better!
Don’t forget cornmeal on the pizza peel, under the pizza. The pizza should slide off so easy with the cornmeal!
Parchment Paper: You can also roll out and cook your pizza on parchment paper! You can see this in the picture below. Then you can just place the pizza on the parchment paper on the pizza stone.
If you use parchment paper the crust won’t turn out as crispy but if you don’t have a peel or are worried about transferring the pizza in and out of the oven then use parchment paper! You will just take the parchment paper with the pizza on it and put it on the pizza stone. When the pizza is done just take the pizza that is on the parchment paper out of the oven. You can slide the parchment paper with the pizza on it right onto a baking sheet or cutting board.
TIP:No matter what you use to roll out your pizza make sure to use cornmeal!
TIP: A sturdy thin cutting board works great too!
Rolling out your Pizza
I always roll out my pizza with a bit of flour and cornmeal on my counter than use a pizza peel to get it in the oven. (See below for the rolling pin I love! It is cheap and works great and the tapered shape of the rolling pin helps rolling things out evenly).
When rolling out your crust, use a little bit of flour as needed so your rolling pin doesn’t stick to the dough. I love to use cornmeal sprinkled on the pizza peel and counter when rolling it out to easily move the pizza from the counter to the oven!
The cornmeal adds a bit of a crunch but it also makes the pizza transfer from pizza peel to pizza stone so much easier, and makes taking it out of the oven so simple also!
The cornmeal will help the pizza slide on and off the pizza peel easier! When you are trying to get it on the pizza peel and into the oven if it’s not sliding easy, then add more cornmeal under the pizza (just a lift a side at a time and sprinkle more under it until it moves easier).
Toppings
Spread Pizza sauce on the pizza crust. I love my fast and Easy Homemade Pizza Sauce, but a jar of sauce works great too.
Then top it with your favorite toppings.
Baking the Best Homemade Pizza
Time to bake the pizza!
If using pizza peel, slide the pizza off of the pizza peel onto the stone/baking sheet.
If using parchment paper just place the pizza on the parchment paper on the baking stone or baking sheet.
Bake the pizza for 10-12 minutes or until it’s done to your liking.
Take the pizza off of the pizza stone/baking sheet or take the parchment paper out of the oven with the pizza on it.
Repeat with remaining pizza dough until all of your pizzas are baked. I roll out my other dough while my first pizza is baking, and keep on baking them!
Slice up your pizza enjoy!
Also try my Easy Sheet Pan Pizza, Homemade Pizza Bagel Bites, Pizza Stuffed Rolls and my Easy French Bread Pizza!
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The Best Homemade Pizza
Ingredients
PIZZA DOUGH
- 1 1/2 cups warm water
- 1 tbsp Instant yeast (rapid rise)
- 1 tbsp white sugar
- 1 tsp olive oil *canola or vegetable oil work too
- 1/2 tsp salt
- 1/2 tsp garlic salt
- 3- 3 1/2 cups flour
- cornmeal for rolling out, optional see notes
- Pizza Sauce (my recipe, or store bought) See below for my recipe or click HERE
- Shredded Mozerella or Shredded Pizza Blend Cheese
- Parchment Paper, for rolling out and baking your pizza see notes
TOPPING SUGGESTIONS
- Pepperoni
- Sausage
- Candian Bacon
- Ground beef
- Onions, chopped
- Green Peppers, chopped
- Mushrooms, sliced
- Olives
- Pineapple
- any other toppings you like *nutritional calculation based on 3 large pizzas pizza with cheese and pizza sauce only
Instructions
- Place your pizza stone, or a baking sheet turned upside down in the oven. Heat your oven at 500° and let your pizza stone or baking sheet heat for at least 30 minutes.
- For The Dough: Add your water, sugar and yeast to your mixing bowl and let it sit for about 5 minutes until bubbly. Then add in your oil, salt and garlic salt and slowly start adding your flour while it is mixing. Add your flour just until the dough starts pulling away from the sides of the bowl and is slightly sticky to touch. (You can always add a dusting of flour for rolling it out if it is too sticky). Let your dough knead in the mixer for 3-5 minutes or until dough is smooth.
- Divide the prepared dough into the desired amount of pizzas. The dough usually can make 3 thinner, large crust pizzas, or somewhere around 8-10 smaller personal pizzas (depending on how big/thick you roll them out). Pay attention to the size of your pizza stone or upside down baking sheet and make sure you do not roll your pizza crust bigger than the surface for baking!
- Sprinkle your counter with some flour and start rolling our your pizza. Then sprinkle some cornmeal on your surface and finish rolling out the dough on the cornmeal so the bottom of the crust has cornmeal on it. (This will help it move easier for getting it in and out of the oven.)
- Spread pizza sauce and put cheese and desired toppings on your pizza! (see below for my pizza sauce recipe).
- Sprinkle your pizza peel with cornmeal. Slide your pizza peel under the pizza so the pizza is on the peel. If you are having a hard time getting the pizza on the peel, add more cornmeal under the pizza (gently lift the pizza a side at a time and sprinkle some under each side). The cornmeal will help the pizza slide on and off the pizza peel easier. Then using the pizza peel, slide the pizza into the oven on to your pizza stone (or baking sheet turned upside down).
- Let your pizza bake for 10-12 minutes or until the pizza is done to your liking. When your pizza is done, use the pizza peel to slide the pizza off of the stone/baking sheet and then take the pizza out of the oven and place on a cutting board! Cut your pizza in slices and enjoy!
- **If you are worried about moving the pizza to and from the oven you can use parchment paper, the crust just won't be as crispy! Just roll out your pizza on parchment paper, just like the recipe states above. Then transfer the pizza on the parchment paper in to the oven and place the parchment paper with the pizza on it on the pizza stone or baking sheet for baking. After the pizza is done, lift the parchment paper with the pizza on it out of the oven and enjoy!
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Easy Homemade Pizza Sauce
Ingredients
- 1 can (6 oz.) tomato paste
- 6 oz. water *just use the tomato paste can
- 2 tbsp parmesan cheese *the bottled kind works great, and is what I prefer for this sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/4 tsp white sugar
- 1/8 tsp ground oregano
- 1/8 tsp red pepper flakes-optional
Instructions
- Mix all of the ingredients together in a bowl until well combined.
- Spread on your pizza crust, or use as a dip for pretzels or breadsticks.
- Store any leftover sauce in the refrigerator for up to 5 days.
Nutrition information is automatically calculated and should only be used as an approximation.
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