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Homemade Pizza Recipe (From Crust to Sauce)

Homemade Pizza Recipe (From Crust to Sauce)

Growing up, I worked in several pizza kitchens and have made my share of doughs. Everyone wants to search out the perfect crust, and for good reason, pizza is delicious. Now what I am about to tell you may shock you considering the title of this recipe.

There is no right or wrong way to make a pizza crust! There are only a few variables and you can change them to make the crust that suits you. As you experiment, you will be enjoying pizza, which is a good thing.

Pizza dough is a combination of flour, water, yeast, plus, you can also add oil or butter for texture or salt sugar, herbs for flavor. Another variable is kneading time and type of flour.


A higher gluten flour that is kneaded for longer will create a firmer more substantial crust whereas a lower gluten flour that is kneaded for less time will be lighter and crispier.

Add butter to your crust and you will have one that flakes with a considerable amount of flavor, like the ones used for Chicago style pizza.

For now, I have provided a recipe that will be a good starting point. This recipe will make two 16-inch thin crust pizzas.

I highly recommend you have a pizza stone in your oven or BBQ Grill and invest in some pizza screens. This will make the entire process much easier. And if you really want to look like a pro, get yourself a good pizza peel.

Pizza Dough (made in advance):

  • 5 cups of bread or all purpose flour + Extra ½ cup for the board
  • 2 cups water (heated to 110 degrees F)
  • 3 tablespoons of olive oil (save one for later)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dry active yeast

Heat the water to temp and pour water and 2 tablespoons of the olive oil into a microwave safe bowl.


In another bowl or electric standing mixer bowl (with the dough hook attachment), put in the dry ingredients.


If you are using a stand mixer, place on the low setting, and with the dough hook hook attached, pour the wet ingredients in slowly being sure to get all the dry spots as you pour.

If you are not using a standing mixer, I would recommend reversing the process and pouring the dry into the wet, it will be easier. Just be ready, it is going to get messy.

Once the dough is mixed together and you have done the appropriate amount of kneading, you are going to split into two even dough balls.


Make them nice and smooth, drizzle some of the leftover olive oil in separate bowls and cover each ball with the oil.


Then cover them with a moist towel or a plastic wrap and set them aside.

If you want to eat the pizza soon, keep it room temp. If you are making it in advance, you can put it in the fridge and let the yeast develop a nice flavor for the dough. (up to 3 days in the fridge is fine).

Pizza Sauce


Combine in a bowl. You can make this in advance. It does not have to be cooked.

  • 1 can 14 oz tomato sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cracked pepper
  • ¼ teaspoon dried oregano


Preheat oven to the highest it will go and insert your pizza stone. I recommend putting the stone lower in the oven so that the bottom is done and the toppings do not overcook.

Cooking time will vary depending on the size of your oven, with or without a pizza stone, if you have it one a tray or a screen.

Just plan on checking your pizza half way through and spinning it front to back. I also remove the screen and place it right on the stone at the latter half at about 8-10 minutes in. Usually takes about 12-15 minutes at 550 degrees.



Roll out the dough. If you have done a light knead, your dough will be so soft that all you will really have to do is spread the dough out with the palms of your hands.


Be sure to flower as you go along.

If you have kneaded the dough, then you may want to employ the usage of a rolling pin.

That is OK too, just remember to push as lightly as you can, you want to retain as much of the air bubbles created by the yeast as possible. Also be sure not to get too thin in any areas. Try to remain a consistent thickness throughout.

Once your dough is large enough and at the desired thickness, lay it out on your screens. It is time to start to dress your pizza



Take a few spoonfuls and spread evenly about an inch from the edge of your dough.


  • 1 lb Low moisture cheese (Mozzarella, Muenster, Provolone)
  • Meats: Pepperoni, Sausage, Salami, Ground beef, Ham, Canadian Bacon, Meatball, Prosciutto, BBQ Chicken, pulled pork, anchovies, bacon,
  • Other toppings: Onion, Bell Peppers, Olives, Mushrooms, olives, jalapenos, basil, pineapple, spinach, banana peppers, fresh or sun dried tomatoes, artichoke hearts, fresh garlic.


Try to experiment and have fun.


Once cooked, be careful and remove the pizzas from the oven. I usually place them on these pizza pans for service and cut them with a pizza cutter.


Just be sure to wait a bit so you do not burn your mouth. Pro tip how to test if a pizza is too hot to eat. If it burns your finger, do not put it in your mouth. If it doesn’t burn your finger, you are safe.

I hope you enjoy your pizza, and most importantly, that you discover how best to make pizza the right way, for you…


Homemade Pizza Dough

Pizza needs to be made and eaten the way YOU like it. With these ingredients, method and tips you'll be on the way to the pie of your dreams.
Servings: 2 16" Pizzas


  • Stand Mixer with hook attachment
  • Pizza stone
  • Pizza screen (optional)
  • Pizza peel (optional)
  • Water thermometer


  • 5 cups All purpose flour *Plan on 1/2 cup extra for the board
  • 2 cups Water *Heat to 110 degrees F
  • 3 tbsp Olive Oil
  • 1 tspn Salt
  • 1 tspn Sugar
  • 1 tspn Dry active yeast


  • Heat water to 110F and combine with 2 tbsp of olive oil into a microwave safe bowl.
  • Combine dry ingredients into bowl (or stand mixer bowl if using), and pour wet ingredients in slowly and knead everything together. When not using a mixer, reverse the process and pour dry into wet ingredients.
  • When kneading is complete, separate dough into two equal parts and roll into balls until smooth all around.
  • Drizzle some of the leftover olive oil in separate bowls and cover each ball with the oil.
  • Cover dough balls with a moist towel or a plastic wrap and set them aside.

My Favorite Pizza Ovens

Pizza has come a long way from being a dish which was only enjoyed in Italy to becoming one of the most popular foods in the world.

And thanks to several specially manufactured ovens, you too can prepare your favorite kind just how you like it the most and enjoy it with friends and family.

I’ve compiled a list of some great pizza ovens available to give you a good idea of what kind is just right for you.

1. Presto 03430

There is only one way to enjoy your movie night thoroughly whether you are spending it with friends or on your own and that is by making sure your snacks are fresh and piping hot. Is the Presto 03430 Pizzazz Plus Rotating Oven capable of delivering in this regard? Its manufacturers certainly believe it is. 

2. Pizzacraft PC6500

Certain foods have become so essentially delightful that we simply cannot do without them with pizza ranking high on that list. And thanks to the Pizzacraft PizzaQue PC6500 Outdoor Pizza Oven you can be certain that you will always be able to indulge in one of the world’s most loved foods, whether you happen to be at home or out camping.

3. Mont Alpi MAPZ-SS

Pizza parties are a great way to spend the summer, since very few people can resist a delicious slice of one of the world’s tastiest foods. Especially when it seems as though it has been freshly delivered by their favorite pizzeria. Mont Alpi promises to provide you with such an experience with its MAPZ-SS Table Top Gas Pizza Oven.

4. Camp Chef Italia PZ90

Few pleasures are more enjoyable than experiencing the delights of artisan pizzas in the comfort of your garden. And thanks to its Italia Artisan Pizza Oven, the cookware manufacturer Camp Chef promises to ensure it is an experience you can get to enjoy at any time of your choosing.

FAQs on Pizza Ovens

Q: What is the difference between pizza ovens and their conventional counterparts?

Pizza ovens come with several advantages conventional ovens don’t have such as enhanced energy efficiency and faster baking times. You also benefit from increased control of the entire baking process which ensures you are able to bake pizzas which taste as though they have been delivered from your favorite pizzeria.

Q: Can pizza ovens be used for anything else?

Most manufacturers prefer to provide appliances which are also suitable for baking bread, cookies and other snacks in addition to pizzas. However, certain ovens are only suitable for pizzas.

Q: What other factors would I need to consider?

Other important factors worth considering are the size of the pizza you wish to bake since certain pizza ovens are only suitable for pizzas which are 12 inches in diameter.

It is also important to consider whether you intend to use the pizza oven for indoor or outdoor use or even take it camping with you since certain of them may only be used indoors and vice versa.

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