Lola's homemade pizza combines an easy, one-rise dough with a garlic-forward tomato sauce to deliver restaurant-quality pizza in under two hours. The dough rises for an hour, then bakes at 450°F for 10–12 minutes, creating a golden, elastic crust perfect for any topping combination.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Stir together the tomato paste, Italian seasoning, onion powder, minced garlic, black pepper, olive oil, water, honey (or brown sugar), and salt to taste and set aside.
Combine the yeast, sugar, and warm water in a large bowl and leave it to sit for about 5 to 10 minutes until the yeast is dissolved and foamy, then stir in the olive oil and salt.
Add the flour and mix it until all the ingredients are well combined, then transfer it to a work surface and knead until the dough is smooth and elastic.
Form the dough into a ball and place it in a bowl that has been coated with olive oil. Turn it over to coat it evenly, then cover it with plastic wrap or a damp kitchen towel. Let it rise for an hour or until it doubles in size.
Punch down the dough to remove the trapped air, then transfer it back to a lightly floured work surface and divide the dough into 2 equal parts.
Use your hand to push the dough from the center and then maintain a circular shape. You can use a rolling pin if you find this hard to do.
Dust the pizza pan with some cornmeal, place the flattened out dough on the pan, and continue to push the dough until it reaches the size of your pan, making sure you create a lip around the edge for the crust. Now leave this to rest for about 5 minutes before adding the toppings.
Brush the dough with some olive oil, concentrating more on the edges. This will help to achieve the golden-brown crust.
Spread the sauce on the pizza, add the cheese (I used a combination of Mozzarella and provolone cheese) and your favorite toppings, then bake in a 450 and bake for 10 to 12 minutes rotating halfway between.
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes until the cheese re-melts.
pizza pan or baking sheet · rolling pin (optional; dough can be shaped by hand)
Yes. After the first rise (when the dough doubles), punch it down, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and topping.
This recipe lists pepperoni, beef, pineapple, mozzarella, and provolone. Use any combination, but avoid overloading; too many wet toppings can prevent the crust from crisping in the 12-minute bake time.
Bake at 450°F for 10–12 minutes, rotating halfway through. The crust should be golden brown and the cheese melted and lightly browned at the edges.
Yes. After the first rise, divide the dough into two portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before shaping.
Brush the edges generously with olive oil before topping, use a preheated pizza pan or baking sheet, and do not skip rotating the pizza halfway through baking.
