Homemade Pizza
My Ultimate Homemade Pizza That’ll Make You Dance in the Kitchen
Girl, you know those nights when takeout just won’t cut it, and you need something cheesy, saucy, and straight-up happiness on a plate? Yeah, that’s what we’re talking about today — homemade pizza. But not the kind that comes with a sad, floppy crust or questionable toppings. I’m talking about the pizza that makes you do a little happy dance when you pull it out of the oven.
First time I made this, I legit had to remind myself not to eat it all in one sitting. Seriously, it’s that good. And the best part? You don’t need to be a fancy chef or have a ton of ingredients. Just a lil’ love, some patience, and a big appetite.
Why I’m Obsessed with Homemade Pizza
Babe, homemade pizza is the ultimate “treat yourself” move. You get to pick every topping, make the dough exactly how you like it, and, most importantly, control the cheese-to-sauce ratio (because let’s be real, more cheese = more happiness).
The first time I made this, I felt like a pizza wizard. I mean, I took basic ingredients, did a lil’ kneading magic, and boom — golden, bubbly, cheesy perfection. It’s cozy, indulgent, and totally customizable, but still easy enough to whip up on a weeknight when you’re hangry and need instant comfort.
Trust me, once you bite into this, you’ll wonder why you ever wasted money on frozen pizza.
What You’ll Need for Your Pizza Night
Alright, babe, here’s the shopping list to make your pizza dreams come true:
For the dough:
- 2 ¼ tsp active dry yeast (one packet — that’s your magic starter)
- 1 ½ cups warm water (not hot, not cold — like Goldilocks water)
- 3 ½ cups all-purpose flour (plus a little extra for dusting)
- 2 tbsp olive oil (for that silky vibe)
- 2 tsp sugar (yeast loves sugar, don’t skip it!)
- 1 tsp salt (season like you mean it)
For the sauce:
- 1 can (14 oz) crushed tomatoes (or tomato puree if you’re fancy)
- 2 cloves garlic, minced (garlic = soul)
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt (taste test, babe!)
- A pinch of sugar if your tomatoes are tart
For the toppings (aka your canvas of joy):
- 2 cups shredded mozzarella (don’t skimp!)
- Pepperoni, mushrooms, bell peppers, olives, onions — whatever you love
- A sprinkle of Parmesan or fresh basil for that final glam touch
Pro Tip: One time I added caramelized onions and little dollops of ricotta… and oh my goodness, it was next-level. Highly recommend if you’re feeling fancy.
How to Make Your Pizza Like a Total Boss
a.k.a. cheesy, golden magic in your oven
1. Wake up the yeast, babe
Start with a bowl of warm water, sprinkle in the yeast and sugar, and let it chill for 5–10 minutes. You’ll know it’s ready when it gets foamy and bubbly — that’s your yeast saying, “I’m alive, let’s do this.”
2. Knead it like you mean it
In a big bowl, combine the flour and salt. Add the yeast mixture and olive oil, then mix until it comes together. Now get your hands dirty and knead for about 8–10 minutes. The dough should be smooth, soft, and a little elastic — like it’s ready to party.
Pro Tip: If your dough is sticky, sprinkle a little flour, but don’t go crazy. Too much flour = tough crust.
3. Let it chill (literally)
Put the dough in a greased bowl, cover it with a clean towel, and let it rise for about 1–1.5 hours, or until it doubles in size. This is where patience pays off, babe. I know it’s tempting to rush, but trust me, the fluffier crust is worth it.
4. Sauce it up
While the dough is rising, whip up that simple tomato sauce. Heat a bit of olive oil in a pan, toss in the garlic, then add crushed tomatoes, oregano, basil, salt, and sugar. Let it simmer for 10 minutes while your kitchen fills with that cozy pizza aroma.
5. Shape your dough
Once your dough has risen, punch it down (literally, gently!), then roll or stretch it out on a floured surface. Round, square, or freeform — we don’t judge here. Transfer it to a greased baking sheet or a pizza stone if you’re feeling fancy.
6. Layer the goodness
Spread your sauce evenly, then sprinkle mozzarella like you’re a cheese goddess. Add your chosen toppings with love — don’t overcrowd, but don’t be shy either. Think of it as painting your edible masterpiece.
7. Bake till it’s golden and glorious
Pop it in a preheated oven at 475°F (245°C) for 12–15 minutes. Keep an eye on it — the edges should be golden, the cheese melted and bubbling, and your heart probably racing with excitement.
8. The final flourish
Pull that beauty out, sprinkle some Parmesan or fresh basil, and let it rest for 5 minutes. Slice it up, serve it hot, and prepare to be adored by anyone you share it with. (Or, you know, keep it all for yourself — no judgment.)
Maria’s Pizza Tips (aka: Stuff I Learned the Hard Way)
Stretch evenly or cry later
One time I got lazy and ended up with a half-thick, half-thin crust… let’s just say it wasn’t pretty. Take the extra minute to stretch it evenly — your jaw and your Instagram feed will thank you.
Cheese is non-negotiable
I tried being “healthy” once and used less cheese… babe, it was a tragedy. More cheese = more joy. End of story.
Rest your pizza
Don’t cut it the second it’s out of the oven. Let it chill 5 minutes. Slices hold better, cheese doesn’t slide off, and your fingers won’t regret it.
Toppings = your vibe
Want pineapple, hot honey, or even leftover roasted veggies? Go wild. Pizza is your playground, queen.
Pizza FAQ (Maria’s Kitchen Wisdom)
Can I make the dough ahead of time?
Totally! You can make it the night before, store it in the fridge, and just let it come to room temp before baking.
Can I use store-bought sauce?
Of course, babe! But the homemade kind is extra cozy and gives you that “chef-y” feeling.
What if I don’t have a pizza stone?
No worries — a baking sheet works just fine. Just preheat it a little to get that bottom crisp.
Can I freeze this pizza?
Yes, but slice it first. Wrap in foil or plastic wrap and freeze. Reheat in the oven for best results.
You Did That, Queen!
Look at you, baking up pizza magic like a total pro! If your kitchen smells like cheesy heaven and your heart is full, babe… mission accomplished.
Stick around, because we’ve got more no-drama, full-flavor recipes coming your way. Sweet treats, cozy dinners, or just quick kitchen wins — this is your spot.
Messy buns, happy hearts, full plates — that’s the vibe. Pizza nights just got a glow-up, and you’re the star.
Big hugs and cheesy slices,
Maria
Homemade Pizza
Ingredients
For the dough:
- 2 ¼ tsp active dry yeast one packet — that’s your magic starter
- 1 ½ cups warm water not hot, not cold — like Goldilocks water
- 3 ½ cups all-purpose flour plus a little extra for dusting
- 2 tbsp olive oil for that silky vibe
- 2 tsp sugar yeast loves sugar, don’t skip it!
- 1 tsp salt season like you mean it
For the sauce:
- 1 can 14 oz crushed tomatoes (or tomato puree if you’re fancy)
- 2 cloves garlic minced (garlic = soul)
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt taste test, babe!
- A pinch of sugar if your tomatoes are tart
For the toppings (aka your canvas of joy):
- 2 cups shredded mozzarella don’t skimp!
- Pepperoni mushrooms, bell peppers, olives, onions — whatever you love
- A sprinkle of Parmesan or fresh basil for that final glam touch
Instructions
Wake up the yeast, babe
- Start with a bowl of warm water, sprinkle in the yeast and sugar, and let it chill for 5–10 minutes. You’ll know it’s ready when it gets foamy and bubbly — that’s your yeast saying, “I’m alive, let’s do this.”
Knead it like you mean it
- In a big bowl, combine the flour and salt. Add the yeast mixture and olive oil, then mix until it comes together. Now get your hands dirty and knead for about 8–10 minutes. The dough should be smooth, soft, and a little elastic — like it’s ready to party.
- Pro Tip: If your dough is sticky, sprinkle a little flour, but don’t go crazy. Too much flour = tough crust.
Let it chill (literally)
- Put the dough in a greased bowl, cover it with a clean towel, and let it rise for about 1–1.5 hours, or until it doubles in size. This is where patience pays off, babe. I know it’s tempting to rush, but trust me, the fluffier crust is worth it.
Sauce it up
- While the dough is rising, whip up that simple tomato sauce. Heat a bit of olive oil in a pan, toss in the garlic, then add crushed tomatoes, oregano, basil, salt, and sugar. Let it simmer for 10 minutes while your kitchen fills with that cozy pizza aroma.
Shape your dough
- Once your dough has risen, punch it down (literally, gently!), then roll or stretch it out on a floured surface. Round, square, or freeform — we don’t judge here. Transfer it to a greased baking sheet or a pizza stone if you’re feeling fancy.
Layer the goodness
- Spread your sauce evenly, then sprinkle mozzarella like you’re a cheese goddess. Add your chosen toppings with love — don’t overcrowd, but don’t be shy either. Think of it as painting your edible masterpiece.
Bake till it’s golden and glorious
- Pop it in a preheated oven at 475°F (245°C) for 12–15 minutes. Keep an eye on it — the edges should be golden, the cheese melted and bubbling, and your heart probably racing with excitement.
The final flourish
- Pull that beauty out, sprinkle some Parmesan or fresh basil, and let it rest for 5 minutes. Slice it up, serve it hot, and prepare to be adored by anyone you share it with. (Or, you know, keep it all for yourself — no judgment.)
Notes
- Dough texture matters: The dough should feel soft and slightly elastic, not dry. If it’s sticky, add flour a tablespoon at a time — don’t rush it.
- Don’t overload toppings: Too many toppings can make the crust soggy. Keep it balanced for that perfect bite.
- Oven hot = better pizza: A very hot oven helps get that crispy bottom and bubbly cheese.
- Make it ahead: Dough can be made a day in advance and stored in the fridge. Let it come to room temperature before shaping.
- Your pizza, your rules: Swap cheeses, add veggies, drizzle hot honey — this recipe is just the cozy base for whatever vibe you’re craving.
