{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/homemade-pizza","markdownUrl":"https://trevorfarias.com/recipes/homemade-pizza/recipe.md","name":"Homemade Pizza From Scratch Recipe (Easy Dough and Sauce)","description":"Fresh homemade pizza from scratch: an easy, chewy pizza dough, a 5-minute no-cook tomato sauce and a blistered crust from a very hot oven. Makes two 12-inch pizzas. Same-day or overnight dough.","summary":"To make pizza from scratch, mix bread flour, warm water, yeast, salt and olive oil into a soft dough, knead until smooth and let it rise until doubled, about 1 1/2 hours, or refrigerate it for 1 to 3 days for better flavor. Stretch each ball by hand into a 12-inch round, spread thinly with a no-cook sauce of crushed tomatoes, garlic, olive oil and oregano, top with fresh mozzarella, and bake on a pizza stone or steel preheated for 45 minutes at 500 to 550°F for 7 to 10 minutes.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-09-13","dateModified":"2026-09-13","category":"Dinner","cuisine":"Italian","keywords":["homemade pizza","pizza from scratch","pizza dough recipe","easy pizza dough","homemade pizza sauce","how to make pizza at home","margherita pizza","neapolitan style pizza at home","best homemade pizza recipe","pizza stone pizza"],"prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT2H50M","yield":"Two 12-inch pizzas","servings":4,"ingredientGroups":[{"name":"For the dough","ingredients":[{"amount":"3 1/4","unit":"cups","name":"bread flour","note":"400 g, plus more for dusting","text":"3 1/4 cups bread flour, 400 g, plus more for dusting"},{"amount":"1 1/2","unit":"teaspoons","name":"fine salt","note":"9 g","text":"1 1/2 teaspoons fine salt, 9 g"},{"amount":"1","unit":"teaspoon","name":"instant yeast","note":"3 g","text":"1 teaspoon instant yeast, 3 g"},{"amount":"1 1/4","unit":"cups","name":"warm water","note":"280 ml, about 100°F","text":"1 1/4 cups warm water, 280 ml, about 100°F"},{"amount":"1","unit":"tablespoon","name":"extra-virgin olive oil","note":"plus more for the bowl","text":"1 tablespoon extra-virgin olive oil, plus more for the bowl"}]},{"name":"For the no-cook sauce","ingredients":[{"amount":"1","name":"14-ounce can whole peeled tomatoes","note":"crushed by hand or pulsed","text":"1 14-ounce can whole peeled tomatoes, crushed by hand or pulsed"},{"amount":"1","name":"garlic clove","note":"finely grated","text":"1 garlic clove, finely grated"},{"amount":"1","unit":"tablespoon","name":"extra-virgin olive oil","text":"1 tablespoon extra-virgin olive oil"},{"amount":"1/2","unit":"teaspoon","name":"dried oregano","text":"1/2 teaspoon dried oregano"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"}]},{"name":"For topping","ingredients":[{"amount":"8","unit":"ounces","name":"mozzarella","note":"fresh, torn and patted dry, or low-moisture, shredded","text":"8 ounces mozzarella, fresh, torn and patted dry, or low-moisture, shredded"},{"amount":"1/4","unit":"cup","name":"grated Parmesan","note":"optional","text":"1/4 cup grated Parmesan, optional"},{"name":"Fresh basil leaves, olive oil and red pepper flakes","note":"for finishing","text":"Fresh basil leaves, olive oil and red pepper flakes, for finishing"},{"name":"Semolina or cornmeal","note":"for the pizza peel","text":"Semolina or cornmeal, for the pizza peel"}]}],"steps":[{"step":1,"name":"Mix the dough","text":"In a large bowl, whisk the flour, salt and yeast. Add the warm water and olive oil and stir until a shaggy dough forms. Knead on a lightly floured counter for 8 to 10 minutes, until smooth and elastic and it springs back when poked.","tip":null},{"step":2,"name":"Let it rise","text":"Place the dough in an oiled bowl, turn to coat, cover and let rise at room temperature until doubled, about 1 1/2 hours. For better flavor, refrigerate it covered for 24 to 72 hours instead.","tip":null},{"step":3,"name":"Divide","text":"Divide the dough into 2 equal pieces and shape each into a tight ball. Cover and rest for 30 minutes at room temperature (1 to 2 hours if the dough was refrigerated).","tip":null},{"step":4,"name":"Preheat the stone","text":"Place a pizza stone or steel on the upper-middle rack and heat the oven to its highest setting, 500 to 550°F (260 to 290°C), for at least 45 minutes.","tip":"No stone? Preheat an upside-down heavy rimmed baking sheet the same way."},{"step":5,"name":"Make the sauce","text":"Stir together the crushed tomatoes, garlic, olive oil, oregano and salt. Taste and adjust the salt.","tip":null},{"step":6,"name":"Stretch and top","text":"Dust a pizza peel or rimless baking sheet with semolina. Stretch one dough ball into a 12-inch round and lay it on the peel. Spread about 1/2 cup of sauce thinly over it, leaving a 1-inch border. Scatter half the mozzarella and Parmesan over the top.","tip":null},{"step":7,"name":"Bake","text":"Give the peel a small shake to make sure the pizza slides, then slide it onto the hot stone. Bake for 7 to 10 minutes, until the crust is puffed and browned in spots and the cheese is bubbling. Switch the oven to broil for the last minute for extra blistering, watching closely.","tip":null},{"step":8,"name":"Finish and repeat","text":"Transfer to a cutting board, top with basil, a drizzle of olive oil and pepper flakes, and let rest 2 minutes before slicing. Let the stone reheat for 5 minutes and repeat with the second pizza.","tip":null}],"equipment":["Pizza stone or baking steel","Pizza peel or rimless baking sheet","Large mixing bowl","Pizza cutter","Kitchen scale (recommended)"],"notes":["Preheat the stone for a full 45 minutes at your oven's highest temperature.","Keep sauce and toppings light for a crisp center.","Refrigerating the dough for 1 to 3 days gives the best flavor and texture."],"storage":["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":["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."],"faqs":[{"question":"What temperature should I bake homemade pizza?","answer":"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."},{"question":"Why is my pizza crust soggy in the middle?","answer":"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."},{"question":"Why does my pizza dough keep shrinking back?","answer":"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."},{"question":"Can I make pizza dough without a stand mixer?","answer":"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."}],"nutritionPerServing":{"calories":610,"fatGrams":20,"saturatedFatGrams":8,"carbohydrateGrams":82,"fiberGrams":4,"sugarGrams":4,"proteinGrams":26,"sodiumMilligrams":1350,"cholesterolMilligrams":45}}