Fresh Pizza with Toppings

Turn your home into the best pizza spot on the block with this simple homemade pizza. You'll get that perfect mix of chewy inside and crispy outside, plus you're in charge of all the toppings—no fancy tools or weird ingredients needed.

I first whipped this up during my broke college days when I couldn't afford delivery anymore. These days, we've made Friday our official pizza evening, and everyone gathers in the kitchen to build their own creations.

What You'll Need

• All-purpose flour: Makes up the base of your dough and gives that familiar pizza texture
• Active dry yeast: Gets your dough to puff up and adds some flavor too
• Sugar: Wakes up the yeast and helps your crust turn golden
• Salt: Brings out all the tastes and makes the dough stronger
• Olive oil: Adds some richness and keeps the inside soft
• Pizza sauce: Gives that tangy flavor we all want
• Mozzarella cheese: Creates those amazing stretchy strands when you take a bite
• Toppings of choice: Let's you make your pizza exactly how you want it

How To Make It

Wake up the yeast:

Mix warm water around 110°F with sugar and yeast in a big bowl. Wait 5 minutes until it gets bubbly and smells yeasty. This tells you your yeast is good to go.

Mix your dough:

Throw in flour, salt and oil with your yeast mix. Stir until everything clumps together. Your dough should pull away from the bowl but feel a bit sticky when touched.

Work the dough:

Move everything to a floured counter and knead for 10 minutes straight. This builds up the dough's structure for that amazing pizza texture. You'll know it's ready when it feels smooth and bounces back after a gentle poke.

Let it grow:

Put your dough in an oiled bowl, flip it once so it's coated, and cover with a kitchen towel. Set it somewhere warm without drafts. Wait about an hour until it doubles in size and looks fluffy.

Flatten it out:

Heat your oven to 475°F with a pizza stone inside if you have one. Push down on the puffy dough to get rid of air bubbles. On a floured surface, stretch or roll it to how thick you want. Thinner means crispier, thicker means chewier.

Load it up:

Move your flattened dough to a baking sheet or pizza peel with cornmeal sprinkled on it. Spread a thin layer of sauce leaving room at the edges for crust. Sprinkle cheese evenly and add your favorite toppings—but don't go overboard.

Cook it right:

Slide your pizza into the hot oven, right onto the stone if you're using one. Bake for 10-12 minutes but keep an eye on it. Look for a golden crust, bubbling cheese, and slightly browned toppings.

Cool slightly and eat:

Let your pizza sit for 2-3 minutes before cutting. This quick break helps the cheese set up so your slices stay intact when picked up.

My best trick for this recipe is letting the dough warm up if it's been in the fridge. I picked this up from the Italian family next door who used to throw amazing pizza parties. Room-temperature dough works much better and tastes more flavorful than cold dough.

Getting That Amazing Crust

What really makes homemade pizza stand out is how you handle the dough. After lots of practice, I've found that letting your shaped dough sit for 10 minutes before adding anything on top gives you a better rise and more even cooking. This short break lets the dough relax so it won't shrink back when baking—something that ruins many home pizzas.

Tasty Topping Ideas

Even though my family usually asks for pepperoni, these combos are worth trying. Go for fresh mozzarella with basil and cherry tomatoes for a simple but fancy Margherita. If you love meat, try mixing crumbled sausage with bacon and ham. Veggie fans will go crazy for roasted red peppers, sweet browned onions, artichoke hearts and olives with a drizzle of balsamic after it comes out of the oven.

Prep It Early

This pizza gets even easier when you work ahead. You can mix up the dough up to 3 days before and keep it in your fridge. This slow, cold rise actually makes the crust taste better with more complex flavors. You can also freeze balls of dough after the first rise. Just move them to your fridge the night before and let them reach room temp before shaping.

Frequently Asked Questions

→ What helps dough rise well?

Use warm water (not too hot) to wake up the yeast. Cover the dough and leave it in a cozy spot until it has doubled in size.

→ What are some great pizza toppings?

Try topping your pizza with popular choices like bell peppers, olives, sausage, mushrooms, or even pepperoni. Feel free to mix and match!

→ How can I make the crust crispier?

Turn up your oven to 475°F and use a hot pizza stone or baking sheet. This ensures a crunchy, golden crust.

→ Can pizza dough be prepped ahead?

Totally! Pop the dough in the fridge after it rises. Bring it back to room temperature before shaping and baking.

→ What's the trick to evenly melted cheese?

Shred fresh mozzarella and spread it evenly. Don't go too heavy on the toppings so the cheese melts perfectly.

→ What’s a good swap for pizza sauce?

Try using pesto, olive oil mixed with herbs and garlic, or even creamy alfredo for a fresh take.