Create Your Own Pizza Recipe

Activate yeast

In a large measuring cup or bowl, combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

In a large bowl (or stand mixer bowl), whisk together the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with the dough hook on medium for 6–8 minutes). If dough feels very sticky, add up to 2 more tablespoons flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough ball inside, turning once to coat with oil. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Divide & rest

Punch down the dough, divide into two equal pieces. Shape each into a tight ball, place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten—this makes stretching easier.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated. If you have a pizza steel, use that.

While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper and sugar. Simmer on low for 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar as needed. Remove from heat and let cool to room temperature before spreading on dough.

Prepare work surface

If using a pizza peel, lightly dust it with cornmeal or semolina. If using a baking sheet, sprinkle the same on the sheet or line with parchment.

Stretch dough

On a lightly floured surface, flatten one dough ball with your fingertips into a 1/2" thick disk, then use your hands to stretch from the center outward into a roughly 12-inch round, leaving a slightly thicker rim. Avoid pressing out all the air so the crust stays light. If the dough resists, let it rest 5 more minutes and try again.

Transfer to peel or sheet

Carefully transfer the stretched crust to the prepared peel or baking sheet dusted with cornmeal.

Sauce and cheese

Spread about 3/4 cup (adjust to taste) of the tomato sauce evenly over the crust, leaving a 1/2"–1" border. Sprinkle 2 cups shredded mozzarella evenly on top, then dot with a tablespoon or two of grated Parmesan.

Add toppings

Add your chosen toppings (pepperoni, mushrooms, onions, bell pepper, olives, etc.) evenly over the cheese. Don't overload — too many wet toppings can make the crust soggy. Sprinkle a pinch of crushed red pepper if desired and drizzle 1/2 teaspoon olive oil over the assembled pizza.

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake for 7–10 minutes at 500–550°F, or until the crust is golden and charred in spots, and cheese is bubbling and lightly browned. Baking time will vary with oven and thickness—watch closely after 6 minutes.

Finish

Remove the pizza from the oven, transfer to a cutting board. Scatter fresh basil leaves on top, shave or sprinkle remaining Parmesan, and let rest 2–3 minutes before slicing. Repeat with the second dough ball.

Slice each pizza into 6–8 slices. Serve hot with optional red pepper flakes, extra olive oil, or a side salad. Leftover pizza can be refrigerated for up to 3 days and reheated in a hot oven or skillet to restore crispness.