A great piece of pizza is like a piece of artwork. Everything works together and is in balance. That’s what makes this the best homemade pizza recipe ever.
I’m from New Jersey. We take our pizza very seriously. When I go for a visit, the first thing I do (after a trip to Wawa) is get a piece of pizza from my favorite pizza shop. And probably once or twice more during my visit. I also have to get another slice right before I leave town. My love for pizza runs deep. I’m not ashamed.
For excellent pizza the crust must be thin. It must be crisp. (It should be able to be held in your hand without drooping.) It cannot have too much sauce or too much cheese.
Making great pizza at home can be a challenge. In my experience, my pizza at home has always been good, but not the kind that I crave (and dream about) from my home state. Not anymore. You guys, I have it figured out.
Ingredients
The Crust:
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 cup warm water (100°-110° F)
- extra virgin olive oil
- 3 cups Italian 00 flour, plus more for the board
The Sauce:
- 4 cloves garlic
- 1 can whole San Marzano tomatoes
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp balsamic vinegar, plus more to taste
- 1 tsp salt
- 1 tsp black pepper
The Toppings:
- 2 balls fresh mozzarella
- fresh basil leaves
- olive oil
- salt and pepper
How to Make the Best Homemade Pizza
The key to incredible pizza at home is a great crust recipe, the highest quality ingredients, and an oven so hot it will burn your arm hairs off.
Step 1: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Step 2: Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.
Step 3: When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time.
Step 4: Mix until the dough gathers into a ball, this should take about 5 minutes.
Step 5: Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic.
Step 6: Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
Step 7: Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Step 8: Roll the dough out as thinly as possible. I stretched and pulled more than rolled.
Step 9: Prep your Bakerstone Box or preheat your oven to 500 degrees while you make the sauce. Place a flipped over sheet pan in the oven if you don’t have a Bakerstone Box. Drop the garlic cloves through the feed tube of a food processor as it’s running. Pulse until the garlic is finely minced.
Step 10: Add the tomatoes, vinegar, salt, pepper, and oil to the food processor. Pulse to get the desired consistency. (I like mine fairly smooth, but it’s up to you.) Give a taste and add more salt, pepper, or vinegar as needed.
Step 11: Add 2-3 tablespoons of the sauce with the back of a spoon to spread it thinly all over the crust. Top with slices of cheese.
Step 12: Bake for about 7 minutes, on a flipped over sheet pan if you’re using an oven.
Step 13: Add torn basil leaves to the top, drizzle with olive oil, and salt and pepper. Wait a few minutes before slicing.
Tips for Making the Best Homemade Pizza Recipe Ever
- Using the freshest ingredients possible makes all the difference. Extra virgin olive oil will be used to finish your pizza, so use the best you can afford, and Italian 00 flour is a finely milled flour that is worth looking for.
- When baking your pizza, use the highest temperatures you can get for a crispy crust. I can not recommend a Bakerstone Box enough.
- Don’t weigh your pizza down. Too many ingredients will make your pizza heavy. Just a few spoonfuls of sauce, just enough cheese to get it in each bite but not so much that it oozes everywhere. Same goes for toppings. A little goes a long way.
Variations
I made a Margherita pizza in this recipe, but you can use any toppings you like. Pepperoni, mushrooms, sausage, onions, peppers, or ham and pineapple are also delicious. In terms of cheese, I used two different kinds of fresh mozzarella cheese and I actually prefer the kind that is not in water (it’s fresh, but wrapped tightly in plastic wrap), because it holds it’s shape better and doesn’t weep on the pizza.
You can also top your pizza with any cheese you like, or omit it altogether if you’re lactose intolerant. Like all good pizza recipes, this one can be altered any way you like.
FAQs
How can I make a thicker crust with this recipe?
I prefer a thin and crispy crust, which is why I stretch the dough out super thin. But if you prefer a thick and chewy crust, just stretch it out to your desired thickness. It just might need an extra minute or two when cooking.
My pizza came out soggy. What did I do wrong?
There could be a few culprits for soggy pizza. Firstly, your oven or Bakerstone Box need to be piping hot (like, arm hair-sizzling hot). Another reason could be down to the mozzarella used. The type that comes in water tends to bleed moisture into your base, but you can remedy this by letting it sit in a paper towel for a few minutes and squeezing out any excess moisture. Finally – make sure you don’t use too much sauce. Just a little goes a long way.
How can I make my pizza crust more flavorful?
If you want to give your homemade pizza dough a little pizzaz, you can knead some seasoning right in, like dried oregano and basil. You could also brush it with a garlic butter mixture before adding on your toppings.
How to Store the Best Homemade Pizza
In our house, there’s never any leftover pizza, but it you’ve somehow found yourself too full to finish it, storing is easy. Wrap your pizza up tightly in plastic wrap and keep it in the fridge for up to 4 days. When reheating, place it on a hot baking tray in the oven at 400 degrees until the cheese is bubbling again, around 10 to 15 minutes.
I wouldn’t recommend freezing it because with this homemade pizza recipe, the fresher the better. But if you must, keep it in a sealed container in the freezer for up to 3 months and when reheating, stick it in a hot oven for 15 to 20 minutes, or until the cheese bubbles.
Best Homemade Pizza Recipe Ever | Baked Bree
Ingredients
The Crust:
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 cup warm water 100°-110° F
- extra virgin olive oil
- 3 cups Italian 00 flour plus more for the board
The Sauce:
- 4 cloves garlic
- 1 can whole San Marzano tomatoes
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp balsamic vinegar plus more to taste
- 1 tsp salt
- 1 tsp black pepper
The Toppings:
- 2 balls fresh mozzarella
- fresh basil leaves
Instructions
- In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
- Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.
- When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time.
- Mix until the dough gathers into a ball, this should take about 5 minutes.
- Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic.
- Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
- Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
- Roll the dough out as thinly as possible. I stretched and pulled more than rolled.
- Prep your Bakerstone Box or preheat your oven to 500 degrees while you make the sauce. Place a flipped over sheet pan in the oven if you don’t have a Bakerstone Box. Drop the garlic cloves through the feed tube of a food processor as it’s running. Pulse until the garlic is finely minced.
- Add the tomatoes, vinegar, salt, pepper, and oil to the food processor. Pulse to get the desired consistency. (I like mine fairly smooth, but it’s up to you.) Give a taste and add more salt, pepper, or vinegar as needed.
- Add 2-3 tablespoons of the sauce with the back of a spoon to spread it thinly all over the crust. Top with slices of cheese.
- Bake for about 7 minutes, on a flipped over sheet pan if you’re using an oven.
- Add torn basil leaves to the top, drizzle with olive oil, and salt and pepper. Wait a few minutes before slicing.
Leave a Comment