It’s All About The Dough…
Making homemade pizza is simpler than you might think—the trickiest part is often the dough! You have a couple of options here. You can always pick up pre-made dough at the store (most grocery stores carry fresh pizza dough that you can bring home and use right away). But if you’re up for a bit more of a challenge, like me, making the dough from scratch can be incredibly rewarding. I’ve been on a mission to perfect my homemade pizza recipe, and I’m excited to share what I’ve learned with you!
Here’s a list of essential kitchen tools—with affiliate links—to make your homemade pizza nights easier and more delicious:
- Pizza Stone – Achieve that crispy, evenly baked crust every time. This high-quality pizza stone from Pampered Chef is perfect for home-baked pizza.
- Dough Roller – Perfect for shaping your dough to an even thickness, giving you a smooth, professional result.
- Pizza Peel – Easily transfer your pizza in and out of the oven without disturbing toppings. A pizza peel keeps your pizza intact and safe to handle in a hot oven.
- Pizza Cutter – Slice through your pizza smoothly with a sturdy cutter or rocker blade, making it easy to serve up perfect slices.
Make Your Dough 24 to 48 Hours Ahead of Time
When making homemade pizza, planning ahead is key because the dough needs time to proof, allowing the yeast to work its magic. This process lets the dough rise, giving it a light, airy texture and a wonderfully chewy crust. Ideally, let the dough proof at room temperature for 1–1.5 hours, then do a gentle stretch and fold before refrigerating it for 24–48 hours. This extended cold proofing time deepens the flavor, giving your pizza an irresistible taste and texture. Taking these extra steps really makes all the difference in achieving the perfect homemade pizza crust!
Using quality flour makes a big difference in your pizza dough. I like to use King Arthur Pizza Flour, but my approach varies from the instructions on the package. The key difference? Activating the dry yeast for 8–10 minutes before mixing it with the flour. This simple step gives the yeast a head start, helping the dough rise beautifully and resulting in a lighter, airier crust. Trust me—this is one step you don’t want to skip!
Oven Heat
You want your oven HOT, HOT, HOT for the best homemade pizza! Cranking up the heat ensures a crispy, golden crust that’s cooked all the way through. Aim for at least 475°F (or higher, if your oven allows) and let it fully preheat for 30 minutes. The extra heat mimics the conditions of a traditional pizza oven, helping your dough rise quickly and giving you that perfectly crisp, bubbly crust. The hotter, the better!
A few tips to help with your oven heat: first, move your oven rack to the slot just above the bottom. This position provides steady heat, allowing the crust to cook evenly. Second, use a pizza stone if you have one—it retains high heat, giving the dough a nice, crisp finish. Preheat the stone in the oven for at least 30 minutes before baking for the best results. A hot oven setup makes all the difference for that perfect homemade pizza!
If you’re just getting into making homemade pizza, a pizza stone is definitely worth considering! I recently got mine, and the difference is amazing. Before, I was using a flat cast iron pan, but it didn’t give me the same crispy, evenly cooked crust. A pizza stone retains heat exceptionally well, ensuring even cooking from the bottom up and delivering a perfectly crispy crust every time.
Shaping Your Pizza
When you take your dough out of the fridge you want to let it sit for about an hour before you shape it to make your pizzas. When you are ready to work with the dough, you can do it on a piece of parchment paper. I sprinkle a little bit of flour onto a piece of parchment paper I am going to cook the pizza on.
Take your pizza dough out of the bowl it was proofing in and start by stretching it by hand, aiming to form a rough circle in the air. Once it’s roughly round, place it on parchment paper to finish shaping it. If you have a dough roller, it can help you evenly press the dough into a nice, round pizza base. No roller? No problem—use your hands to shape it! When the dough is rolled out to your desired size, it’s time to add sauce, cheese, and toppings.
Using a pizza peel to transfer the pizza into the oven on the parchment paper makes the process much easier and keeps your pizza intact. Since the oven will be very hot, this also adds a layer of safety. Plus, it makes it easier to remove the pizza when it’s ready to come out. Enjoy your perfectly crafted homemade pizza!
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Make sure to check out more fun recipes from Savory Savage!
Perfectly Pizzalicious Homemade Pizza
This Perfectly Pizzalicious Homemade Pizza recipe is a game-changer for pizza lovers! Made with King Arthur Pizza Dough Flour, this recipe takes your homemade pizza to the next level with a soft, chewy crust and rich flavor. The dough is proofed for up to 48 hours, allowing the yeast to develop a depth of flavor that store-bought dough just can’t match. With just a few simple ingredients like sugar, yeast, and olive oil (optional for tenderness), this recipe creates a perfect foundation for your favorite toppings. Whether you top it with classic cheese and sauce or get creative with your favorite ingredients, this homemade pizza is sure to become a family favorite. Just be sure to plan ahead, as the dough needs time to rise and rest—but the end result is worth every minute! Perfect for a cozy night in or sharing with friends, this pizza is simple, delicious, and totally customizable.
- Total Time: 24 – 48 Hours
- Yield: 12” Pizza 1x
Ingredients
Pizza Dough
- 2 1/2 cups King Arthur Pizza Dough Flour
- 1 tsp sugar
- 1 cup warm water (about 110°F)
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tablespoon olive oil (optional for added tenderness)
Pizza Toppings
- 1 jar Rao’s homemade pizza sauce
- 2 cups shredded mozzarella cheese
- Toppings
- Ideas
- Pepperoni
- Red Onion
- Black Olives
- Mushroom
- Pineapple
Miscellaneous
- Parchment Paper
- Saran Wrap
Instructions
- Activate the yeast: In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top, stir gently, and let it sit for 8-10 minutes. The mixture should become frothy as the yeast activates.
- Mix the dough: In a large mixing bowl, combine the King Arthur Pizza Dough Flour and salt. Create a small well in the center. Pour in the activated yeast mixture and olive oil (if using). Stir the ingredients with a wooden spoon or spatula until the dough starts to form.
- Knead the dough: Once the dough begins to come together, turn it out onto a lightly floured surface. Knead for about 8-10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Add a small amount of flour if needed, but be careful not to add too much.
- First proof: Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it in oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- 24-48 hour proof (for better flavor): After an hour and a half do a gentle stretch and pull, reshape your dough ball, cover with saran wrap and place in the refrigerator for 24-48 hours.
- Bring to room temperature: Once you’re ready to make the pizza, remove the dough from the refrigerator and let it sit on the counter for 1 hour to come to room temperature.
- Punch down and shape: After the dough has risen, punch it down gently to release any air bubbles. Turn it out onto a floured surface and begin stretching it out by hand, working to form a round shape. You can also use a rolling pin or dough roller to help shape the dough to your desired size.
- Preheat your oven: Preheat your oven to 475°F. If you’re using a pizza stone, place it in the oven to preheat as well.
- Assemble your pizza: Transfer your shaped dough onto a sheet of parchment paper for easy handling. Add your favorite pizza sauce, cheese, and toppings.
- Bake your pizza: Use a pizza peel (or a flat baking sheet) to carefully transfer your pizza and parchment paper onto the preheated pizza stone (or directly onto a baking sheet if you’re not using a stone). Bake for 14-16 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
- Serve and enjoy: Remove the pizza from the oven, slice it up, and enjoy your Perfectly Pizzalicious Homemade Pizza!
Optional: If you like a crispier crust, brush the edges with a little olive oil before baking.
Enjoy making and sharing this homemade pizza with family and friends!
Notes
Savory Savage is a reader-supported site, and we may earn commissions on any affiliate links used. Your support helps us continue creating great content and sharing delicious recipes with you!
- Prep Time: 24 – 48 Hours
- Cook Time: 14 – 16 minutes
- Category: Italian
- Method: Oven
- Cuisine: Pizza
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