Make Your Own Pizza Recipe

Activate yeast and mix

In a medium bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and instant dry yeast. Stir and let sit 5 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Combine dry ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour and salt.

Form dough

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in a stand mixer on low for 6–7 minutes.

First rise

Lightly oil a clean bowl with a bit of olive oil, place the dough in it, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1½ hours.

Shape and rest

Punch down the dough and turn it out onto a lightly floured surface. Divide into 2 equal portions (for two 12-inch pizzas) or keep whole for a single larger pizza. Shape into rounds, cover loosely, and let rest 15–20 minutes to relax the gluten before shaping into crusts.

Prepare garlic

Peel and finely mince the garlic clove.

Make sauce

In a small bowl, combine the crushed tomatoes, minced garlic, 1 teaspoon olive oil, dried oregano, salt, black pepper, and red pepper flakes. Stir to combine. Taste and adjust seasoning. No cooking required — a quick uncooked pizza sauce concentrates bright tomato flavor. Set aside.

Preheat oven and prepare peel or pan

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to its highest setting (450–500°F / 230–260°C) for at least 30 minutes. If you have a pizza peel, dust it with cornmeal or flour; if using a baking sheet, lightly coat it and dust with cornmeal.

Shape dough

Working with one dough ball at a time, press from the center outward to form a 12-inch round, leaving a slightly thicker rim for the crust. Stretch gently with your hands or use a rolling pin if preferred. Transfer the shaped dough to the prepared peel or baking sheet dusted with cornmeal.

Add sauce and cheese

Spread 1/2 cup of the prepared tomato sauce over the dough, leaving the rim clear. Distribute about half of the mozzarella (4 oz) evenly across the pizza. Sprinkle a tablespoon of grated Parmesan over the top. Add any optional toppings in a single layer, avoiding overloading the pizza.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, depending on oven temperature and thickness, until the crust is golden and blistered and the cheese is melted and bubbling. Rotate once halfway through for even browning if necessary.

Finish and serve

Remove the pizza from the oven. Drizzle with 1 teaspoon olive oil, scatter fresh basil leaves, and sprinkle remaining Parmesan. Let rest 2–3 minutes, then slice and serve. Repeat assembly and baking for the second dough ball.