Pizza
A classic homemade pizza with a golden, crispy-chewy crust topped with a vibrant tomato sauce and gooey melted mozzarella. This simple margherita-style pie proves you don't need a wood-fired oven for authentic pizzeria flavor—just a hot oven, a few quality ingredients, and 30 minutes of rising time.
For 4 servings
- prep · ~5 min
Activate the yeast.
1.Combine warm water, yeast, and sugar in a small bowl.2.Let stand until foamy and bubbly, about 5 minutes.TIPWater over 130°F kills yeast—aim for 105-110°F, just warm to the touch. - knead · ~8 min
Mix and knead the dough.
1.Combine flour and salt in a large mixing bowl.2.Pour in yeast mixture and olive oil, stir until a shaggy dough forms.3.Turn onto a floured surface and knead vigorously for 8 minutes until smooth and elastic.TIPDough should bounce back when poked—knead a bit longer if it tears easily. - rest · ~35 min
Rest the dough until doubled.
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled in size.
TIPA turned-off oven with the light on creates a perfect warm environment for rising. - prep · ~15 min
Prepare the tomato sauce.
1.Score the bottom of each tomato with an X, blanch in boiling water for 30 seconds, then transfer to ice water.2.Peel off skins, remove seeds, and blend tomatoes into a smooth puree.3.Sauté minced garlic in a small pan with 1 teaspoon olive oil until fragrant, about 1 minute.4.Add tomato puree, oregano, salt, and black pepper; simmer until thickened slightly, 10 to 15 minutes.TIPSkip the simmer if you love a brighter, fresher tomato flavor—just spread the puree raw. - prep · ~10 min
Preheat the oven and shape the dough.
1.Place baking stone on middle rack and heat oven to the highest setting, at least 500°F for 30 minutes.2.Punch down risen dough and divide into 2 equal balls.3.On a floured surface, stretch or roll one ball into a 12-inch round, letting gravity pull the dough thinner.TIPNever use a cold stone—the shock prevents proper oven spring. Let the stone preheat fully. - assemble · ~2 min
Assemble the pizza.
1.Dust pizza peel with cornmeal, carefully transfer stretched dough onto it.2.Spread half the tomato sauce over the dough, leaving a 1-inch border.3.Arrange torn mozzarella pieces evenly on top and scatter half the basil leaves. - bake · ~12 min
Bake the pizza at high heat.
Slide pizza onto preheated stone and bake until crust is deep golden and cheese is bubbling with light brown spots, 10 to 12 minutes. Transfer to a cutting board and repeat shaping, assembling, and baking for the second pizza.
TIPJerk the peel sharply to release—dough should slide easily. If it sticks, lift corners and blow air underneath. - garnish
Slice and serve immediately.
Slice into 8 wedges and serve hot. Drizzle with a touch of olive oil if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a pizza stone or steel preheated for at least 30 minutes to mimic a wood-fired oven's intense heat.
- 2Stretch dough by hand from the center outward, letting gravity do the work to avoid a tough, compressed crust.
- 3Tear fresh mozzarella into uneven chunks for puddles of melted cheese without a soggy center.
- 4Go light on sauce—too much will make the crust soggy; a thin, even layer is all you need.
- 5Dust your peel generously with cornmeal to ensure the pizza slides off without sticking.
- 6Let the baked pizza rest on a cooling rack for 1 minute before slicing to keep the crust crispy.
Adapt it for your goals.
Whole-Wheat Upgrade
Replace 1 cup of all-purpose flour with whole-wheat flour for a nuttier flavor and extra fiber. Add 1-2 extra tablespoons of water since whole-wheat absorbs more moisture.
Spicy ArrabbiataSpicy Arrabbiata
Add 1-2 teaspoons of red pepper flakes to the tomato sauce while simmering for a kick of heat that balances the rich mozzarella.
Gluten Free VersionGluten-Free Version
Substitute all-purpose flour with a 1:1 gluten-free flour blend. Let the dough rest 10 minutes before rolling to hydrate the starches for a more pliable texture.
White PizzaWhite Pizza
Omit the tomato sauce and instead brush the dough with olive oil, then top with fresh mozzarella, ricotta dollops, and a pinch of garlic powder for a creamy, no-red-sauce alternative.
Vegetable LoadedVegetable-Loaded
Scatter thinly sliced mushrooms, bell peppers, and red onion over the cheese before baking for added sweetness and texture. Pre-sauté watery veggies to prevent a soggy crust.
Why this is on our healthy list.
Good Source of Lycopene
Tomatoes are rich in lycopene, a powerful antioxidant linked to heart health, and cooking the sauce increases its bioavailability.
Calcium from Mozzarella
Mozzarella contributes calcium for strong bones and teeth, with a moderate fat content that aids satiety.
Energy from Complex Carbs
The all-purpose flour base provides carbohydrates to fuel your day, while the short rise time keeps the dough light and digestible.
Low Added Sugar
Only 1 teaspoon of sugar is used (to feed the yeast), making this pizza virtually free of added sweeteners beyond what's naturally in the tomatoes.
Fresh Basil's Nutrients
Fresh basil adds vitamin K and antioxidants, with a fragrant punch that supports overall wellness.
Frequently asked questions
The gluten is too tight; let the dough rest for 5-10 minutes after shaping to relax the strands, then stretch gently from the center outward.
