This homemade pizza recipe yields two 12-inch pizzas with a tender, chewy crust from an active dry yeast dough and a simple tomato-herb sauce. The dough rises for 45 minutes, then bakes at 400°F for 25–30 minutes until the crust is lightly browned.
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In large bowl, dissolve the yeast and sugar in the warm water. Let it stand for five minutes to let the yeast foam up and activate. Add the oil and salt. Stir in the flour, 1 cup at a time, until a soft dough forms. Editor’s Tip: Read up on how to use yeast before getting started if this is your first time. Properly activated yeast should be foamy. If it’s not, check the yeast’s expiration date. Also, use a thermometer to ensure your water is at the right temperature.
Turn the dough onto a floured surface, and knead the dough until it’s smooth and elastic, two to three minutes. Place the dough in a greased bowl, turning once to grease the top of the dough. Cover the bowl, and let the dough rise in a warm place until doubled, about 45 minutes.
Preheat the oven to 400°F. Punch down the dough, and divide it in half. Press each half into a greased 12-inch pizza pan.
In a bowl, stir together the tomato sauce, oregano and basil. Spread the sauce over each crust. If desired, add toppings of your choice. Sprinkle with cheese.
Bake until the crust is lightly browned, 25 to 30 minutes. Editor’s Tip: Use a pizza stone for a restaurant-quality, crispy pizza crust.
Store leftover pizza in an airtight container in the refrigerator for up to 4 days, or freeze wrapped slices for up to 3 months; reheat on a baking sheet at 375°F until warmed through.
pizza pans (two 12-inch) · pizza stone (optional, for crispier crust)
After dissolving yeast and sugar in warm water (110–115°F), it should foam up within five minutes. If it doesn't, the yeast has expired; check the expiration date and start over.
Yes. After kneading, refrigerate the dough in a greased bowl for up to 24 hours. Let it come to room temperature for 30 minutes before shaping and topping.
Use a pizza stone preheated in the oven, then transfer the shaped dough to the stone before topping and baking.
Yes. Cool completely, wrap slices in plastic wrap and foil, and freeze for up to 3 months. Reheat on a baking sheet at 375°F until warmed through, about 10–12 minutes.
Pepperoni, cooked sausage, onion, mushrooms, green pepper, and olives are all traditional choices. Keep toppings light to avoid a soggy crust.
