Create Your Own Pizza Recipe

Activate yeast

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start again with fresh yeast.

Combine dough

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

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, add 1 teaspoon water at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat in oil, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch the risen dough down, transfer to a floured surface, and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball, cover, and let rest 15–20 minutes to relax the gluten before shaping.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook briefly (30–45 seconds) until fragrant but not browned.

Add the crushed tomatoes or passata, dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that for best results. If your oven won’t reach 500°F, preheat to the highest temperature available.

Shape dough

On a surface dusted with cornmeal or semolina, gently press and stretch one dough ball from the center outward into a roughly 12-inch round, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a lighter edge; use your hands to maintain air in the dough.

Finish base

Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with cornmeal. Lightly brush the outer 1/2-inch of the crust with 1/2 tablespoon olive oil to encourage browning.

Sauce and cheese

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving the outer crust bare. Sprinkle 1 cup of shredded mozzarella evenly over the sauce, then add additional toppings as desired (suggested: pepperoni, bell pepper, mushroom, onion, olives). Finish with a light sprinkle of grated parmesan.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once halfway through if needed, until the crust is golden and blistered and the cheese is melted and bubbling. Thinner pizzas at higher temperature will cook faster; watch closely.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then scatter torn fresh basil if using and sprinkle crushed red pepper flakes to taste. Slice and serve hot. Repeat assembly/baking with remaining dough and toppings.

If making multiple pizzas, keep assembled but unbaked pizzas refrigerated briefly and bake one at a time on the hot stone for best texture. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven or skillet for best results.