Making pizza from scratch can be incredibly rewarding. This recipe is divided into three parts: the dough, the sauce, and the assembly/baking, and is designed to yield two 12-inch pizzas.
Pizza Dough
This recipe uses a quick-rising dough that is great for beginners.
Ingredients
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1 packet (2 ¼ teaspoons) active dry yeast
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1 ½ cups warm water (around 105°F to 115°F / 40°C to 46°C)
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1 teaspoon granulated sugar
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4 cups all-purpose flour, plus more for dusting
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2 teaspoons salt
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2 tablespoons extra virgin olive oil, plus more for the bowl
Instructions
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Activate Yeast: In a large bowl or the bowl of a stand mixer, combine the warm water and sugar. Sprinkle the yeast over the top. Let stand for 5-10 minutes until foamy.
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Mix Dough: Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or the dough hook on low speed until a shaggy dough forms.
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Knead: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead on medium-low speed until the dough clears the sides of the bowl.
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Rise: Lightly grease a large bowl with olive oil. Place the dough ball in the bowl, turning to coat. Cover tightly with plastic wrap or a kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
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Divide: Punch down the risen dough to release the air. Turn it out and divide the dough into two equal balls. Let them rest for 10 minutes while you preheat the oven.
Pizza Sauce
This fresh, no-cook sauce comes together fast and tastes bright.
Ingredients
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1 (15-ounce) can crushed tomatoes (San Marzano preferred)
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1 small clove garlic, minced or grated
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1 tablespoon extra virgin olive oil
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½ teaspoon dried oregano
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¼ teaspoon dried basil
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½ teaspoon sugar (optional, to balance acidity)
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Salt and freshly ground black pepper to taste
Instructions
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Combine all sauce ingredients in a medium bowl.
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Stir well to combine. Taste and adjust seasoning as needed (add more salt, pepper, or sugar).
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The sauce can be used immediately or covered and refrigerated for up to 3 days.
Baking
Ingredients
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2 balls of prepared pizza dough
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1 cup prepared pizza sauce (½ cup per pizza)
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2 cups (about 8 oz) shredded low-moisture mozzarella cheese
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¼ cup Parmesan cheese, grated
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All-purpose flour or cornmeal, for dusting
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Extra virgin olive oil, for brushing the crust
Instructions:
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Preheat Oven: Place a pizza stone or baking steel (or an inverted baking sheet) on the middle rack of your oven. Preheat the oven to 500°F (260°C) for at least 30 minutes to get the stone/pan very hot.
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Shape Dough: On a lightly floured surface (you can also use cornmeal for a crispier bottom), take one ball of dough. Gently stretch and press it into a 12-inch round. Leave a slightly thicker crust edge.
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Transfer: Carefully transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with flour or cornmeal.
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Top: Brush the crust edge lightly with olive oil. Spread ½ cup of the pizza sauce evenly over the dough, leaving the crust border bare.
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Sprinkle with half of the grated Parmesan cheese, then top with half of the shredded mozzarella cheese.
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Bake: Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven.
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Bake for 8-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
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Serve: Use the pizza peel or tongs to transfer the pizza to a cutting board. Let it cool for a minute, slice, and serve immediately.
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Repeat with the second dough ball and remaining toppings.
Enjoy your delicious, homemade cheese pizza!