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Angled shot of pepperoni pizza with a missing slice and green garnish in the background

HOMEMADE PIZZA

5 from 1 vote
Soft, chewy homemade pizza dough topped with sauce, mozzarella, and pepperoni, baked until golden and bubbly.
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Prep Time 20 minutes
Cook Time 12 minutes
chill time 1 hour 15 minutes
Total Time 1 hour 47 minutes
Servings: 3 small pizzas
Course: Main Course
Cuisine: Italian-American
Calories: 1244
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Pizza dough
  • 5 cups all-purpose flour 600 g
  • 2 tsp 6 g rapid rise or instant yeast
  • 4 tsp 20 g white sugar
  • 1 tsp salt
  • 1 1/3 cups warm tap water 330 ml
  • 4 tbsp extra virgin olive oil 60 ml
For Working
  • 1 tbsp extra flour
  • 2 tsp extra olive oil 10 ml
Toppings
  • 1/4 cup pizza sauce per pizza
  • 1 1/3 cups mozzarella cheese 130 g
  • 3.5 oz pepperoni 100 g
  • Toppings of choice

Equipment

  • Large mixing bowl
  • Wooden spoon or dough whisk
  • Measuring cups and spoons
  • Baking sheet (cookie sheet)
  • Parchment paper
  • Clean kitchen towel or plastic wrap
  • Bench scraper (optional)
  • Pizza Cutter

Method
 

  1. In a large bowl, combine flour, instant yeast, sugar, and salt. Mix well.
  2. Add warm water and olive oil. Stir until a shaggy dough forms, then knead until smooth and elastic.
  3. Lightly oil a bowl, place the dough inside, cover, and let rise until doubled and puffy.
  4. Turn dough onto a lightly floured surface, shape into a log, and divide into 3 pieces. Roll into balls.
  5. Cover dough balls with a towel and let rest until relaxed.
  6. 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).
  7. Bake until crust is golden and cheese is melted and bubbling.
  8. Rest 2–3 minutes, slice, and serve.

Nutrition

Calories: 1244kcalCarbohydrates: 168gProtein: 40gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 4.6gMonounsaturated Fat: 23.1gTrans Fat: 0.5gCholesterol: 61mgSodium: 1816mgPotassium: 509mgFiber: 6.6gSugar: 12.5gVitamin C: 6mgCalcium: 349mgIron: 902mg

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.

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