Homemade Pizza From Scratch Recipe (Easy Dough and Sauce)

Homemade pizza from scratch is one of the most satisfying things you can make in a home kitchen, and one of the cheapest. Flour, water, yeast and salt become a crust that is crisp underneath, airy and chewy at the edge, and blistered in spots, with a bright tomato sauce and puddles of melted mozzarella.

The dough takes ten minutes to mix and then rests on its own. Make it in the morning for dinner, or better, make it a day or two ahead and keep it in the refrigerator, where it develops more flavor and becomes easier to stretch. The sauce is not cooked at all; it bakes on the pizza, which keeps it fresh-tasting.

The only real secret is heat. A home oven cannot reach a pizzeria's 900°F, but a pizza stone or steel preheated for the better part of an hour at your oven's highest setting comes surprisingly close.

Why this recipe works

• Bread flour's higher protein gives the crust chew and structure; a little olive oil keeps it tender and helps it brown in a home oven.
• A cold overnight rise develops flavor and relaxes the gluten, so the dough stretches without springing back.
• An uncooked sauce stays bright and does not turn pasty when it bakes on the pizza.
• A thoroughly preheated stone or steel delivers intense heat to the bottom of the crust, so it cooks crisp before the toppings overcook.

Ingredient notes

Bread flour makes the best home-oven pizza. Italian 00 flour is designed for wood-fired ovens above 800°F and tends to bake pale and cracker-like in a home oven unless you use a steel. All-purpose flour works and gives a softer crust.

For the sauce, use good canned whole peeled tomatoes crushed by hand or in a blender, such as San Marzano style. For cheese, fresh mozzarella tastes creamiest but releases water, so tear it, pat it dry and use it sparingly. Low-moisture whole-milk mozzarella melts evenly and browns well; many pizzerias use a mix of both.

How to stretch pizza dough by hand

Let refrigerated dough sit at room temperature for 1 to 2 hours first; cold dough tears. Set a dough ball on a floured counter and press from the center outward with your fingertips, leaving a 1-inch rim untouched so it puffs into a crust. Pick it up and let it hang over the backs of your knuckles, rotating and gently stretching it with gravity until it is about 12 inches across. Avoid a rolling pin, which presses out the air bubbles that make the crust light.

Pizza topping ideas

• Margherita: sauce, fresh mozzarella, basil added after baking and a drizzle of olive oil.
• Prosciutto and arugula: bake with sauce and mozzarella, then top with thin prosciutto, arugula, lemon juice and shaved Parmesan.
• Mushroom: sautéed mushrooms, garlic, mozzarella and thyme.
• Pepperoni: add cupped pepperoni over the cheese so the edges crisp.
• Keep toppings light. Too many toppings make a soggy center.

How to store pizza

• Wrap dough balls in oiled plastic and refrigerate up to 3 days, or freeze up to 3 months. Thaw frozen dough overnight in the refrigerator.
• Refrigerate leftover pizza up to 4 days. Reheat slices in a covered skillet over medium heat for 5 minutes to re-crisp the bottom.
• Leftover sauce keeps 1 week in the refrigerator.

Variations to try

• Sheet pan pizza: press all the dough into an oiled 13x18-inch rimmed pan, rise 1 hour, top and bake at 475°F for 18 to 22 minutes.
• Whole wheat crust: replace 1 cup of the bread flour with whole wheat flour and add 2 tablespoons more water.
• White pizza: skip the tomato sauce; brush with garlic olive oil and top with ricotta, mozzarella and Parmesan.

Frequently asked questions

What temperature should I bake homemade pizza?

As hot as your oven goes, usually 500 to 550°F, on a stone or steel preheated for 45 minutes. Higher heat gives a crisper crust and a quicker bake.

Why is my pizza crust soggy in the middle?

The stone was not hot enough, or there was too much sauce, cheese or wet toppings. Use a thin layer of sauce, pat fresh mozzarella dry, and preheat fully.

Why does my pizza dough keep shrinking back?

The gluten is too tight. Cover the dough and let it rest 15 minutes, then try again. Dough that has had a long cold rise is much easier to stretch.

Can I make pizza dough without a stand mixer?

Yes. This recipe is written for kneading by hand. You can also skip kneading: mix the dough, then fold it over itself a few times every 30 minutes for 2 hours before refrigerating.