Homemade Pizza
This homemade pizza is cozy, cheesy, and totally customizable — the kind of recipe that turns an ordinary night into a full-on pizza party. With a soft, golden crust, simple homemade sauce, and melty mozzarella, it’s easy enough for weeknights but special enough to feel like a treat. No stress, no fancy tools — just good vibes and better 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.