Easy Pizza Recipe
This homemade pizza recipe features a light, airy crust with a crisp bottom, topped with melty mozzarella, rich pizza sauce, and fresh basil. Whether you're craving a classic Margherita pizza or want to add your favorite toppings, this versatile dough recipe is perfect for easy weeknight dinners or special pizza nights!
Ingredients
- For the Pizza Dough 3 Individual Crusts:
- 1 cup warm water
- 2½ tsp 1 packet instant yeast
- 1 tbsp granulated cane sugar
- 2 tsp salt
- ⅓ cup milk
- 1 tbsp olive oil
- 3 cups all-purpose flour
- ¼ cup finely ground cornmeal
- For the Margherita-Style Pizza:
- ¾ cup pizza sauce
- 2½ cups low-moisture mozzarella grated or shredded
- 1 block fresh mozzarella thinly sliced
- Parmesan or pecorino cheese finely grated
- Fresh basil chopped (for garnish)
- Freshly cracked black pepper for garnish
Instructions
- Make the Pizza Dough:
- In the bowl of a stand mixer, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Add olive oil, milk, salt, and flour. Using the dough hook attachment, mix on low speed for 2-3 minutes until a shaggy dough forms.
- Increase speed to medium and knead for 3-5 minutes until smooth and pliable. The dough should bounce back when pressed.
- Cover and let rest for 20 minutes.
- Proof the Dough:
- Divide the dough into 2-3 pieces. Place in a greased baking pan and drizzle with olive oil.
- Cover with plastic wrap and let rise in a warm spot for 1.5 – 3 hours, until doubled in size.
- Preheat the Oven:
- Preheat oven to 500°F (260°C) for 30 minutes. Place a pizza steel or baking rack in the oven to heat.
- Shape the Pizza Dough:
- Sprinkle cornmeal on a clean surface. Stretch the pizza dough into a thin base with a ½-inch crust.
- Carefully remove the pizza steel/rack from the oven and place the shaped dough on top.
- Assemble & Bake the Pizza:
- Lightly drizzle the dough with olive oil.
- Spread a thin layer of pizza sauce, followed by ¾ cup shredded mozzarella and 3-4 fresh mozzarella slices.
- Sprinkle with freshly grated pecorino or parmesan.
- Bake for 8-12 minutes, until the crust is golden and crispy.
- Garnish & Serve:
- Top with chopped basil and freshly cracked black pepper.
- Slice and enjoy warm! Repeat for remaining pizza dough.
Notes
- Make-Ahead Dough: Store the dough in the fridge for up to 3 days or freeze for up to 3 months.
- Crispier Crust Tip: Preheat the pizza steel for at least 30 minutes to get an ultra-crispy base.
- Gluten-Free Option: Use gluten-free flour and add ½ tsp xanthan gum for elasticity.
- Cheese Swap: Try smoked gouda, fontina, or provolone for different flavor profiles.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat at 375°F until warm.