Homemade Pizza Recipe (Crispy Chewy Crust + Easy Toppings)
Homemade Pizza is made with a simple yeast dough, then topped with sauce, mozzarella, and pepperoni before baking until the crust is golden and the cheese bubbles. Let the dough rise until puffy, then bake on a hot sheet pan for the best texture.
There’s something about making pizza at home that feels a little magical—soft, stretchy dough, that first swirl of sauce, and the smell when it hits the oven.
Table of contents
Why You’ll Love This Recipe
- Uses simple pantry ingredients for the dough
- Makes multiple pizzas, so everyone can top their own
- Soft, chewy crust with crisp edges on a hot pan
- Easy topping options (classic or creative)
- Freezer-friendly dough for future pizza nights
Ingredients
Candy base + Finish
Pizza dough
- All-purpose flour: 5 cups (600 g)
- Instant yeast (rapid rise): 2 tsp (6 g)
- White sugar: 4 tsp (20 g)
- Salt: 1 tsp (about 5 g)
- Warm tap water: 1 1/3 cups (330 ml)
- Extra virgin olive oil: 4 tbsp (60 ml)
For working
- Extra flour: 1 tbsp (about 8 g)
- Extra olive oil: 2 tsp (10 ml)
Toppings (per pizza, adjust as needed)
- Pizza sauce: 1/4 cup (about 60 ml) per pizza
- Shredded mozzarella: about 1/2 cup (about 43 g) per pizza (total 1 1/3 cups / 130 g)
- Pepperoni: about 1.2 oz (about 33 g) per pizza (total 3.5 oz / 100 g)
- Toppings of choice
Ingredient Notes & Substitutions
- Flour: All-purpose flour keeps the dough soft and easy to work with. If your flour is very absorbent, add water a tablespoon at a time until the dough comes together.
- Yeast: Instant yeast can go straight into the flour. If using active dry yeast, you can still mix it in, but the rise may take a bit longer.
- Water temperature: Warm tap water should feel comfortably warm (not hot). Too-hot water can slow the rise.
- Olive oil: Extra virgin olive oil adds flavor, but regular olive oil works too.
- Mozzarella: Low-moisture shredded mozzarella melts best. Fresh mozzarella works, but blot it well so the crust doesn’t get soggy.
- Pepperoni: Swap with turkey pepperoni, cooked sausage, mushrooms, bell peppers, onions, or olives.
How to Make HOMEMADE PIZZA
- Mix the dry ingredients. In a large bowl, add the flour, instant yeast, sugar, and salt. Stir until evenly combined.
- Add water and oil, then mix. Pour in the warm water and olive oil. Stir until a shaggy dough forms, then knead (in the bowl or on the counter) until smooth and elastic. If sticky, dust with a little extra flour; if dry, add a splash of water.
- Let the dough rise. Lightly oil a bowl, place the dough inside, and cover. Let rise until puffy and doubled in size.
- Divide the dough. Turn the dough out onto a lightly floured surface. Shape into a log, then divide into 3 equal pieces and roll each into a smooth ball.
- Rest the dough balls. Cover the dough balls with a clean towel and let them rest so they’re easier to stretch.
- Shape and top. Place a dough ball on a parchment-lined baking sheet. Press and stretch into a round. Spread pizza sauce, sprinkle mozzarella, then add pepperoni (and any other toppings).
- Bake. Bake until the crust is golden and the cheese is melted and bubbling.
- Cool briefly, slice, and serve. Let the pizza rest a couple minutes, then slice and enjoy.
Expert Tips
- Preheat the oven well so the crust gets color and crisp edges.
- Use parchment for easy transfer and less sticking.
- If the dough springs back while stretching, let it rest 5–10 minutes, then continue.
- Keep sauce light in the center to avoid a soggy middle.
- Shred your own mozzarella if you want extra melt (pre-shredded can be a bit drier).
- For crispier pepperoni, place slices in a single layer with a little space.
- If your kitchen is cool, rise the dough in a slightly warm (turned-off) oven.
- Let the baked pizza rest 2–3 minutes before slicing so the cheese sets.
Storage & Freezing
- Fridge: Store leftover slices in an airtight container for up to 3–4 days.
- Freezer: Freeze slices (or whole cooled pizza) wrapped tightly, up to 2 months.
- Thawing & reheating: Thaw overnight in the fridge. Reheat on a sheet pan at 375°F (190°C) until hot, or warm slices in a skillet over medium-low heat with a lid for melty cheese and a crisp bottom.
Variations
- Margherita-style: Sauce + mozzarella + fresh basil after baking.
- Veggie: Mushrooms, bell peppers, onions, olives, and a sprinkle of oregano.
- Spicy: Add crushed red pepper and a drizzle of hot honey after baking.
- BBQ chicken: Swap pizza sauce for BBQ sauce, add cooked chicken + red onion.
- Extra cheesy: Mix mozzarella with a little provolone or parmesan.
HOMEMADE PIZZA
Soft, chewy homemade pizza dough topped with sauce, mozzarella, and pepperoni, baked until golden and bubbly.
Ingredients
Equipment
Method
- In a large bowl, combine flour, instant yeast, sugar, and salt. Mix well.
- Add warm water and olive oil. Stir until a shaggy dough forms, then knead until smooth and elastic.
- Lightly oil a bowl, place the dough inside, cover, and let rise until doubled and puffy.
- Turn dough onto a lightly floured surface, shape into a log, and divide into 3 pieces. Roll into balls.
- Cover dough balls with a towel and let rest until relaxed.
- Preheat oven to 450°F (232°C). Place a dough ball on a parchment-lined baking sheet and stretch into a round. Add sauce, mozzarella, and pepperoni (plus toppings of choice).
- Bake until crust is golden and cheese is melted and bubbling.
- Rest 2–3 minutes, slice, and serve.
Nutrition
Video
Notes
- If the dough springs back while shaping, rest it 5–10 minutes and try again.
- Keep sauce light to prevent soggy centers, especially with extra toppings.
- Fresh mozzarella works, but pat it dry first.
- Add vegetables, cooked sausage, olives, or a pinch of oregano for variety.
- For leftovers, reheat on a sheet pan at 375°F (190°C) until hot.
Tried this recipe?
Let us know how it was!FAQs
Can I make the dough ahead of time ?
Yes. After the dough rises, cover and refrigerate for up to 24 hours. Let it sit at room temperature until relaxed before shaping.
What if I don’t have instant yeast ?
Active dry yeast works too; the rise may take longer. Watch the dough—when it’s puffy and doubled, it’s ready.
How do I know the dough is kneaded enough ?
It should look smooth, feel elastic, and not tear easily when you gently stretch a small piece.
Why is my crust not getting crispy ?
The oven may not be hot enough, or the pan wasn’t preheated. Also avoid heavy sauce and watery toppings.
Can I freeze the dough ?
Yes. Freeze dough balls tightly wrapped. Thaw overnight in the fridge, then rest at room temp until soft and stretchy.
How do I prevent a soggy center ?
Use a thinner layer of sauce, avoid overly wet toppings, and bake on a hot pan so the bottom sets quickly.
More Recipes You Will Like :
Estimated reading time: 8 minutes
