Description
This homemade pizza recipe features a classic dough made from scratch, topped with savory tomato sauce, gooey mozzarella cheese, and your choice of fresh toppings. Perfectly baked to a golden crust with bubbly cheese, this pizza makes a delightful dinner for family or friends.
Ingredients
Scale
For the Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (110°F/45°C)
- 2 tablespoons olive oil
For the Toppings
- 1/2 cup pizza sauce
- 2 cups shredded mozzarella cheese
- Toppings of your choice (pepperoni, mushrooms, bell peppers, onions, sausage, etc.)
Instructions
- Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix the Dough: Add flour, salt, and olive oil to the yeast mixture. Stir everything together until a rough dough forms.
- Knead the Dough: On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic, which helps develop gluten.
- Let Dough Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm area for about 1 hour or until it doubles in size.
- Prepare Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it inside the oven to heat up alongside.
- Shape the Dough: After the dough has risen, punch it down to release air bubbles, then roll it out on a floured surface to your desired thickness.
- Add Sauce and Toppings: Transfer the rolled-out dough to a baking sheet or pizza peel. Spread the pizza sauce evenly over the surface, sprinkle with shredded mozzarella cheese, and add your preferred toppings.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 10-12 minutes, or until the crust turns golden and the cheese is melted, bubbly, and lightly browned.
- Serve: Remove the pizza from the oven, let it cool for a few minutes so the cheese sets slightly, then slice and serve hot.
Notes
- For a crispier crust, preheat a pizza stone in the oven before baking.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Feel free to customize toppings to your preference or dietary needs.
- Ensure the water is warm (110°F/45°C) to properly activate the yeast without killing it.
- Leftover pizza can be stored in the refrigerator and reheated in the oven for best texture.
