Homemade pizza is easier than many people think. This recipe features a soft pillowy crust, homemade pizza sauce, and my favorite toppings! The greatest thing about basic homemade pizza is that the toppings can be customized to your liking.
Compared to frozen pizza, this homemade version is free from preservatives and seed oils. According to the Environmental Working Group (EWG), frozen pizza contains many ingredients that may raise health concerns. A slice of health problems: Frozen pizza chemicals linked to cancer, DNA and immune harms | Environmental Working Group. That alone is a compelling reason to make pizza from scratch. Plus, it tastes infinitely better when homemade, and there’s a great sense of satisfaction in knowing you made it yourself. Also, it tastes a million times better homemade, and it feels good knowing that you made it homemade.
Dough
The dough, as well as the sauce can be made ahead of time. For the dough, it can be mixed and kneaded, then frozen until pizza day and thawed in the refrigerator overnight. Alternatively, pizza dough can also be par baked and frozen for a quicker preparation next time. This recipe yields enough dough to make 3 pizza doughs. We typically bake 2 pizzas at a time and freeze the third dough for next time. It is very convenient to have ready to use dough without having to make it each time.
Pizza Sauce
As for the pizza sauce, I recommend using Tomato Sauce Canning Recipe. One cup, or a half pint jar, is the perfect amount for one pizza. To make the pizza sauce, pour the tomato sauce into a saucepan and bring to a simmer. Season with 1/2 tsp of dried oregano and 1/2 tsp of dried basil. Simmer for 10 minutes.
Baking and storing
Homemade pizza bakes in about 15 minutes. It tastes wonderful fresh but can be refrigerated for up to 3 days. As mentioned earlier, the dough can be par baked and frozen for up to 3 months. Here is a great article about par baking pizza dough How to par-bake pizza crust? – Chef’s Resource
Want to try a different style of pizza? See some fun pizza night alternatives here:
Print Recipe
Best Homemade Pepperoni and Mushroom Pizza
Equipment
- stand mixer
- pizza pans or stone
- cheese grater
Ingredients
Pizza Dough
- 1 tbsp Sugar
- 1 tbsp Instant yeast
- 1 tbsp Sea salt
- 2 cup Warm water
- 2 tbsp Olive oil
- 5 cups Bread Flour
Construct the pizza (ingredients for 1 pizza)
- 1 cup Pizza sauce (see above)
- 2 cups Mozzarella cheese, freshly grated
- 1/2 lb Pepperoni
- 1 4 oz can Black olives
- 4 oz Mushrooms (fresh sliced)
- 1 tsp Garlic powder
- 1 tbsp Olive oil
Instructions
Dough
- Start by adding instant yeast, salt, sugar, and water to stand mixer bowl. Allow the mixture to rest for a few minutes.
- Add the bread flour and olive oil to the bowl.
- Using the dough hook attachment, knead the dough on low for about 10 minutes. A dough ball should form and all the flour should be off the bowl and mixed into the dough.
- Cover the bowl with a damp tea towel and allow to rise for 2 hours. ***See note below. ***
- When ready to assemble the pizza, deflate the dough, roll into a ball, and divide into 3 equal pieces.
- Dust a large work surface with flour. Begin pulling and stretching to create a 12-inch pizza. Stretch the dough from the middle and outward in a circular shape. You can also use a rolling pin, if desired.
- Preheat oven to 425℉.
- Place the dough on a lightly floured pizza pan. Using a fork, poke holes over the top of the pizza to prevent bubbling of the crust.
- Spread pizza sauce over pizza leaving about a half inch around outside not sauced.
- Lightly brush outside crust with olive oil and sprinkle garlic powder on crust.
- Lightly sprinkle about a third of the cheese over the pizza and arrange toppings.
- Cover the pizza with the remaining cheese.
- Bake in preheated oven for 15-20 minutes or until the crust is browned on the bottom and cheese is melted and beginning to brown.
- Remove pizza and allow to rest for 5-10 minutes before slicing.
Notes
