Meal plan

Homemade Pizza & Pizza Dough

This is a classic homemade pizza recipe, including a pizza dough recipe, topping suggestions, and step-by-step instructions with photos. Make perfect pizza at home!

 

What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”.

Overhead view of a pizza dough recipe and topped with cheese and mushrooms.
Simply Recipes / Annika Panikker

My Favorite Pizza Dough Recipe

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10-12 inch pizzas.

Bread flour is the best flour for homemade pizza dough. You can use all-purpose flour instead of the bread flour called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven:

Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

  1. Bake pizza:

    Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

NUTRITION FACTS(PER SERVING)
322 CALORIES
4g FAT
61g CARBS
10g PROTEIN
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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