Create Your Own Pizza Recipe

Activate yeast (if using active dry)

If using active dry yeast, stir yeast and sugar into warm water and let sit 5–10 minutes until foamy. If using instant yeast, combine with dry ingredients directly and skip this step.

In a large mixing bowl combine 2 1/2 cups of the flour and the salt. Add the yeast mixture (or warm water plus yeast for instant) and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Turn dough out onto a lightly floured surface. Gradually add remaining flour as needed, kneading 6–8 minutes until the dough is smooth, slightly tacky, and elastic. Dough should spring back when pressed.

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with a clean towel or plastic wrap and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

After rising, punch down dough and divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes before shaping to relax the gluten.

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

Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken slightly. Remove from heat and let cool to room temperature.

Taste and adjust seasoning. Sauce should be slightly seasoned since it will concentrate in the oven.

Preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it on the middle rack while preheating. Alternatively, use a heavy-duty baking sheet turned upside down and preheated.

Lightly dust a pizza peel or the back of a baking sheet with cornmeal or flour to prevent sticking.

On a lightly floured surface, gently stretch or roll one portion of dough into a 10–12-inch round, leaving a slightly thicker edge for the crust. Do not overwork the dough to preserve airiness.

Transfer shaped dough to the prepared peel or sheet. Brush the outer rim lightly with 1 teaspoon olive oil to promote browning.

Spread about 1/2 cup of the prepared sauce evenly over the dough, leaving the crust edge clear. Use more or less sauce to taste.

Sprinkle about 1 cup of shredded mozzarella evenly over the sauce. Add chosen toppings (pepperoni, bell pepper, mushrooms, onion, etc.) distributing them evenly. Finish with a sprinkle of grated Parmesan.

Slide pizza onto the preheated stone or baking surface. Bake 7–10 minutes at 500°F (260°C), rotating once halfway, until crust is golden and cheese is bubbly and slightly browned.

If making two pizzas, repeat shaping and topping with the second dough portion.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top. Slice and serve hot.

For a crisper bottom, bake on a preheated pizza stone or wire rack set on a baking sheet. For thicker crust, allow dough to rise longer or press dough thicker when shaping.

To make ahead: refrigerate risen dough (tightly covered) for up to 24 hours; bring to room temperature before shaping. Sauce can be made and refrigerated up to 3 days or frozen.