Create Your Own Pizza Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5-10 minutes until foamy.

Mix dough

In a large bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough, divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large). Shape into balls, cover, and let rest 15-20 minutes before stretching.

Make sauce

While dough rises, heat 1 tbsp olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine.

Season

Stir in dried oregano, salt, black pepper, and optional sugar. Simmer gently for 10-15 minutes to thicken and concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. If using a pizza peel, dust with cornmeal or semolina.

Stretch dough

On a lightly floured surface, press and stretch one dough ball into a 12-inch round (about 1/4-inch thick center). Leave a slightly thicker rim for the crust. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal.

Sauce and cheese

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving the edge clear. Sprinkle 1 cup shredded mozzarella evenly over the sauce and 2 tbsp grated Parmesan.

Add toppings

Add desired toppings (pepperoni, mushrooms, bell pepper, onions, olives) evenly. Don't overload — aim for a balance so the crust cooks through.

Brush crust

Lightly brush the exposed crust with 1/2 tbsp olive oil to promote browning.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes until crust is golden and cheese is bubbly and lightly browned. Rotate halfway through if necessary for even baking.

Finish

Remove pizza from oven. Sprinkle with fresh basil leaves and crushed red pepper flakes to taste. Let rest 2-3 minutes, then slice and serve.

Repeat for second pizza

Repeat the stretching, saucing, topping, and baking steps for the second dough ball. If you prefer different toppings, assemble to your preference.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 6-8 minutes or in a skillet for best crust texture.