Best 20 Homemade Pizza Recipes

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!

HOMEMADE PIZZA

Steps:

• In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

HOMEMADE PIZZA BURGERS

Steps:

• Combine beef, tomato paste, salt, sugar, garlic powder, Italian seasoning, pepper, and oregano in a large bowl. Mix thoroughly. Cover and refrigerate to let flavors marry, about 4 hours.
• Form beef mixture into 8 thin patties. Place 1 slice of mozzarella cheese on each of 4 patties; leave at least a 1/2-inch border, breaking up the cheese as needed. Place remaining patties on top and pinch edges to seal in the cheese.
• Heat a skillet over medium-low heat. Fry burgers until browned and centers reach 165 degrees F (74 degrees C), 6 to 7 minutes per side. Serve on buns.

EASY AND QUICK HOMEMADE PIZZA

Steps:

• In large bowl, mix first 4 ingredients.
• Mix water and oil; add to flour mixture.
• Turn onto floured surface; knead for 2 minutes.
• Place in a greased bowl; turning to grease top.
• Cover and let rise for 20 minutes.
• Punch down; place on 12in, greased pizza pan.
• Pat into a circle.
• Topping: Mix first 5 ingredients and spread over crust.
• Put a few pepperoni slices on top of sauce.
• Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.
• Put the rest of the pepperoni on.
• Repeat the cheese layer.
• Bake at 400* for 20 minutes or until light brown.

HOMEMADE PIZZA SAUCE

Steps:

• In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.

MIKE'S HOMEMADE PIZZA

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes.
• Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes.
• Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.

THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!

Steps:

• Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!

HOMEMADE PIZZA SUPREME

Steps:

• In a large bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes., Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. , Bake at 375° for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted.

HOW TO MAKE HOMEMADE PIZZA SAUCE

Steps:

• Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes.
• Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally.
• Stir baking soda into pizza sauce, mixing until thoroughly combined.

PANAGO'S BASIC HOMEMADE PIZZA DOUGH

Steps:

• In a medium bowl, combine the warm water (not too hot or you'll kill the yeast), honey and yeast until dissolved.
• Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
• In a large bowl, mix the sea salt and flour and make a well in the center.
• Add the yeast and olive oil.
• Mix together , then use your hands until the dough comes together.(I did this step in my kitchenaid.).
• Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchenaid to do this.
• If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
• Shape the dough into a round ball and place in a large, oiled bowl.
• Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
• Punch down the dough to remove the air and place it on a lightly floured work surface.
• Divide in 2 and shape each piece into round disks.
• Place the dough balls on a sheet of parchment.
• Cover with a light coating of oil and let them rise again, for about 20 minutes.
• Dough is now ready to add whatever toppings you like and cook.
• Bake in a 400 degree oven for approximately 10 minutes. Keeping an eye on it until the cheese browns and the crust looks done.

PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
• In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
• Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
• Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
• Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
• Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
• Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.

OUR VERY FAVORITE HOMEMADE PIZZA SAUCE

Steps:

• In a medium saucepan over low heat, warm the olive oil.
• Add the garlic and cook, stirring, for about a minute. If you're using dried oregano, add that along with the garlic. If you're using fresh, add it to the sauce at the end of the cooking time.
• Increase the heat to medium. Add the tomatoes, sugar, red pepper flakes, salt, and black pepper.
• Leave over medium heat, stirring occasionally, until boiling. Reduce heat to low for a nice simmer.
• Gently simmer uncovered for 90 minutes, stirring occasionally.
• Stir in fresh oregano, if using that instead of dried.
• Allow the sauce to cool to a safe temperature and then, using an immersion blender or working in batches with a blender, puree sauce.
• Assemble pizza using your delicious homemade sauce, or refrigerate until ready to use. Keeps well in the fridge for about 4 days. I love to freeze this sauce in individual-pizza portions, too.

HOMEMADE CHICAGO DEEP-DISH PIZZA

Steps:

• In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes., In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings., Generously grease a 13x9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese., Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.

MICHAEL SYMON'S HOMEMADE PIZZA SAUCE

Steps:

• Combine the drained tomatoes, garlic, and dried herbs in a blender or food processor. Pulse until the desired consistency. I like to leave this one a little bit course.
• Pour into a bowl and season with salt and pepper. *This is a raw pizza sauce, meant to be cooked on the pizza.* .

HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE

Steps:

• Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
• In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
• Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
• Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
• When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
• Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
• Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
• Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
• Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
• Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
• Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
• Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
• Repeat with the second piece of dough (or freeze it for later).
• Place pizza dough on baking stone or baking sheet with cooking spray.
• Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
• Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
• Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.

HOMEMADE MEXICAN PIZZA

Steps:

• In a bowl, combine 1/2 cup flour, cornmeal, yeast, salt and sugar. In a saucepan, heat water, milk and oil to 120°-130°. Add to dry ingredients; beat until smooth. Beat in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a floured surface, roll dough into a 13-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Bake at 400° for 8-10 minutes or until lightly browned. Spread salsa over crust. Top with the beans, chicken, onion, chilies, cheese, tomato, jalapeno and cilantro. Bake 12-15 minutes longer or until crust is golden brown and cheese is melted.

SUNNY'S STYLE HOMEMADE PIZZA...ON THE STONE

Steps:

• Rub handful of cornmeal on stone.
• Put stone in oven, heat to 450.
• Rub flour/cornmeal onto large surface to roll pie.
• Roll out dough using pin or can or whatever.
• Transfer to pizza peel letting dough hang over sides.
• For Sauce, mix all sauce items in blender.
• Refrigerate allowing to thicken.
• With wooden spoon apply sauce to cover dough.
• Add Cheese liberally, Add toppings.
• Pull dough edges over to make crust
• Sauce should be inside crust.
• Turn heat down to 425 and transfer to stone.
• Cook 13 minutes pushing down crust twice
• Crust should be firm to touch.
• Remove and let stand 5 minutes.
• Cut into slices.

OUR FAVORITE HOMEMADE PIZZA

Steps:

• Preheat oven to 400 degrees.
• Lightly grease two medium size baking sheets (with rims) with olive oil.
• Divide dough in half and press and form dough evenly into the two prepared pans. (if you use my pizza dough recipe, this is easy to do. If you use another dough, you may have to roll it out and then place in pans.).
• Spread each one evenly with pizza sauce.
• Sprinkle each pizza with 1 cup of mozzarella, 1 cup of cheddar, parmesan cheese and oregano.
• If desired, drizzle lightly with olive oil and add any other toppings you'd like.
• Bake on 2nd from bottom oven rack for 15-20 minutes, until cheese is bubbly and bottom of crust is golden brown and to your desired crispness.
• Because I can't fit both baking sheets on the same rack at the same time in my oven, I put one pizza on the bottom and one pizza on the 2nd from bottom.
• After about 8 minutes, I switch the pizzas, so the cheese doesn't burn and both crusts get a change to get crispy and cooked.

JEFFS EPIC HOMEMADE PIZZA DOUGH

Steps:

• In a medium bowl (I used a measuring cup), combine the WARM water (not too hot or you'll kill the yeast), sugar and yeast until dissolved. Leave for 5 - 10 minutes until the yeast activates and the mixture develops a layer of froth on the surface.
• In a large bowl, mix the sea salt and flour and make a well in the center. Add the yeast and olive oil. Mix together with a fork or wooden spoon, and then use your hands until the dough comes together.
• Tip the dough onto a lightly floured surface and knead until the dough is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchen aid to do this. If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
• Shape the dough into a round ball and place in a large, oiled bowl. Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
• Punch down the dough to remove the air and place it on a lightly floured work surface. Divide in 2 and shape each piece into round disks (this step requires common sense, meaning if you want small 6" pizzas or if you scale the recipe for more people you will need to divide the dough into more balls).
• Place the dough balls on a sheet of parchment. Cover with a light coating of oil and let them rise again, for about 20 minutes.
• Dough is now ready to add whatever toppings you like bake in a 400°F oven for approximately 15 to 20 minutes (less or more time as required). Keep an eye on it until the cheese browns and the crust looks done to your liking.