Description
This homemade pizza recipe features a perfectly chewy and crisp crust made with instant yeast, topped with rich tomato sauce, melted mozzarella, and your choice of toppings. With simple pantry ingredients and straightforward instructions, you can enjoy a classic pizzeria-style pizza baked in your oven at home.
Ingredients
For the Dough
- 2 ¼ teaspoons instant yeast (1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour (plus up to 1/3 cup as needed, 250-290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil (plus more for bowl and crust)
For the Toppings
- ½ cup pizza sauce
- 1 ½ cups mozzarella cheese (whole milk low moisture)
- Pizza toppings of your choice
- Roughly chopped parsley
- Freshly grated Parmesan cheese
- Red pepper flakes
Instructions
- Activate the yeast: In a small bowl, dissolve the yeast and sugar in the warm water. Cover with plastic wrap and let it sit for 5 minutes until frothy, which indicates the yeast is active.
- Mix the dough ingredients: In a large bowl, combine salt, garlic powder, and half the flour. Add the yeast mixture and olive oil, stirring well with a wooden spoon. Gradually add the remaining flour and stir until an elastic dough ball forms, slightly sticking to the bowl’s sides.
- Knead the dough: Dust your hands with flour and knead the dough in the bowl for 3-5 minutes. If sticky, add flour gradually in small amounts up to 1/3 cup. When poked, the dough should slowly bounce back. Shape into a ball.
- Let the dough rise: Drizzle a separate large glass bowl with olive oil and brush sides and bottom. Place the dough ball inside, cover with plastic wrap, and let it rise for 30-60+ minutes until doubled in size. Optionally, refrigerate overnight for slower fermentation.
- Preheat your oven: During the last 30 minutes of rising, preheat the oven to 450° F. Place a pizza pan or stone inside to heat up as well.
- Prepare the dough for shaping: Punch down the risen dough and knead it 5 times to smooth it out.
- Shape the pizza crust: Spread the dough evenly into a 12-inch circle using hands or rolling pin. Use your fingers to form a raised crust edge if desired.
- Prepare the baking surface: Remove the hot pizza pan from the oven, sprinkle it with a thin, even layer of flour, and transfer the shaped dough onto it.
- Prevent bubbling: Use a fork to poke gentle holes evenly in the dough. Drizzle 1 tablespoon olive oil over the top and brush it evenly with a pastry brush.
- Add sauce and toppings: Spread pizza sauce, sprinkle mozzarella cheese evenly, and add your chosen pizza toppings.
- Bake the pizza: Bake in the preheated oven for 13-15 minutes. Allow the crust to crisp on the bottom without removing too early, and avoid letting the top brown excessively. The cheese should be melted and bubbly.
- Check doneness: Remove pizza and use a spatula to lift the crust, checking it is golden and crisp underneath.
- Garnish and serve: Finish with chopped parsley, freshly grated Parmesan cheese, and red pepper flakes if you like. Slice and serve immediately.
Notes
- Water temperature is critical for yeast activation; too hot will kill yeast and too cold will slow activation.
- You can let the dough rise overnight in the refrigerator instead of 30-60 minutes to develop more flavor.
- Flour dusting on the baking surface prevents sticking and aids transfer.
- Use a pizza stone or preheated pan for best crust crispness.
- Customize toppings according to preference—veggies, meats, or simple Margherita work great.
- Dough consistency should be elastic and slightly tacky but not overly sticky.
