🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 23 (from laksa078)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa023.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://thecozycook.com/homemade-pizza/\')), getAhrefsUnparsedNoserviceFromURL(\'https://thecozycook.com/homemade-pizza/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/thecozycook.com\/homemade-pizza\/","crawl_time":1775354534,"first_indexed_time":1679320787,"http_code":200,"src_unparsed":"com,thecozycook!\/homemade-pizza\/ s443","src_root_hash":"10661535161458149823","history_drop_reason":null,"meta_title":"Homemade Pizza - The Cozy Cook","meta_descriptions":[],"attrs_boilerpipe_text":"by\nStephanie\non\nMarch 20, 2023\n\t\t  (\nUpdated\nFebruary 6, 2026)\n 29\n*This post may contain affiliate links.\nRead more »\nThis homemade pizza recipe is easy to make with\nrestaurant quality dough\nthat bakes up to golden perfection! Top it with pizza sauce, mozzarella cheese and your favorite toppings and get ready for the best pizza ever.\nBe sure to try my\nBuffalo Chicken Pizza\nand\nHawaiian Pizza\nrecipes next!\nHomemade Pizza\nNothing beats\nhomemade pizza\nnight!\nThis incredible\npizza dough\nis easy to make\nand bakes to\ngolden perfection\nfor a crust that’s crisp on the outside, and soft and pillowy on the inside. (If you’re not a crust eater, that’s about to change!) 🍕\nThe other thing I love about this crust is how sturdy it is, with just the right amount of thickness. Don’t be afraid to\npack on the toppings, this pizza dough can handle it! \nDon’t miss my\npro tips\n,\nmake-ahead method\n, and\ntopping suggestions\nbelow!\nHow to Make It\nSee recipe card below this post for ingredient quantities and full instructions.\nAdd the yeast to a small bowl with sugar and warm water (105-115°). Cover with saran wrap and let it sit for 5 minutes. \nIn a medium bowl, add half of the flour, salt, and garlic powder. Stir to combine. Add the yeast mixture, oil, and gradually mix in remaining flour. \nKnead for 3-5 minutes and transfer to a clean bowl. Cover with saran wrap and let rise until doubled by half, (30-60+ minutes), or overnight in the fridge. Gently punch it down and knead 5 times. Spread into a 12-inch circle and transfer to a preheated, floured pizza pan (or stone).\nUse a fork to poke holes in the crust to keep it flat while baking. Brush with olive oil, then top with sauce.\nTop with cheese and toppings. Bake in a preheated 450° oven for 13-15 minutes. Remove, slice, and serve!\nBread Flour vs. All Purpose Flour\nBread flour or all-purpose flour can be used for this recipe. Bread flour has more protein, which results in higher gluten, which results in stretchy dough and slightly chewier crust.\nI recommend weighing your flour to ensure your final outcome is as expected, they generally weigh the same. \nGluten Free Flour: \nThis 1 to 1 baking flour\nmay also be used in this recipe.\nOven Temperature for Pizza\n A super hot oven temperature is ideal for pizza\n. Restaurants bake theirs at temperatures over 850°! (But we won’t mimic anything close to that at home.)\nA\n450° oven\nyields a great result, make sure the oven is very\nsufficiently\npreheated. (When it says it’s ready, give it at least an extra 20 minutes if possible.)\nHomemade Pizza Toppings\nMeats:\nPepperoni, Hamburger, Sausage, Bacon,\nHam\n,\nBuffalo Chicken,\nBBQ Chicken, Chicken Tenders, Grilled Chicken, Pulled Pork, Capicola, Salami, Meatballs.\nVeggies:\nOnions, Peppers, Mushrooms, Tomatoes, Spinach, Broccoli, Banana Peppers, Jalapeno Peppers, Garlic, Basil, Leeks.\nOther:\nPineapple\n, Olives, Mozzarella, Parmesan, Feta, Ricotta, Goat Cheese, Oregano, Thyme, Rosemary, Red Pepper Flakes, Marinara Sauce, Blue Cheese, Ranch, BBQ Sauce.\nFor the Crust:\nBrush my \nOlive Oil Bread Dip\non the crust for\ncrazy good\nflavor!\nPro Tips\nYeast: \nThis recipe calls for Instant Yeast, but I’m always successful when I use Active Dry yeast as well. \nRising Trick:\nA warm environment (75-78° F) is ideal for rising. I’ll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I’m experiencing a colder NH day!\nSalt:\nNon-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use\nRedmond Real Salt\nfor all of my baking and cooking recipes.\n(Enter code ‘\nCOZY\n‘ for 15% off!) \nOf course, table salt can definitely be used if that’s what you have on hand.\nCheese:\nBe sure to use\nwhole milk, low moisture mozzarella\nfor this (\nnot fresh\n).\nShred it fresh from a block,\nit will melt\nmuch\nbetter. I use\nDragone\nor\nGalbani\n. \nHigh Altitudes:\nBaking at a high altitude typically requires adjustments, see this\nguide from Bob’s Red Mill\non what adjustments may be needed for this recipe.\nRecipe Variations:\nFor a\nquicker version\nwithout homemade dough, you can use\n1 lb. of store-bought dough\n, or try my\nFrench Bread Pizza\nor\nNaan Pizza\n!\nFor a\nlow carb\noption, try my\nZucchini Crust Pizza\n.\nFor a\nfun twist\n, try my\nBuffalo Chicken Pizza\n,\nHawaiian Pizza\n,\nCast Iron Skillet Pizza\n,\nPizza Dip\nor\nPizza Pasta\nrecipes!\nStoring Leftover Pizza\nStore in an airtight container and\nrefrigerate for 3 days\nor\nfreeze for up to 3 months.\nIf frozen, thaw before reheating.\nDo this overnight in the fridge or use a thaw\/defrost function in the microwave. \nTo Reheat:\nPlace cold pizza on a baking sheet and tent with foil to prevent it from drying out.  Bake at\n350° for 6-10 minutes.\nMake-Ahead Method\nPrepare the dough as outlined in the recipe\n. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag.\nRefrigerate for 3-4 days\nor\nfreeze for 3-4 months.\nHow to Thaw Frozen Pizza Dough\nLet frozen dough\nthaw in the fridge for about 8 hours or overnight.\nLet it\nsit out for 30 minutes,\nthen prepare pizza as outlined.\nTools For This Recipe\n(Amazon affiliate links)- Check out all of my\nkitchen essentials here.\nCheese Grater\n– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better.\nKitchen Scale\n– Weigh flour when baking whenever possible, this can ensure your finished product comes out as expected!\nMixing Bowls\n– These 3 sizes are perfect for the bowls needed in this recipe!\nWooden Spoon\n– Nice and sturdy for mixing!\nRolling Pin\n– My preferred tool for rolling out the dough.\nPizza Stone\n– Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!)\nPizza Cutter\n– This one takes up little space!\nCheese and Red Pepper Flakes Shakers\n– Just like the restaurants use!\nTry These Next\nGet My Free E-Book! \nI’ve got a\nFREE e-Book with 7 super popular dinner recipes!\nClick here to join my email list\nand I’ll send your e-Book right over!\nAnd be sure to follow me on\nInstagram\n,\nPinterest\n, &\nFacebook\n!\nTried This Recipe?\nLeave a review, I love hearing your feedback! ⭐⭐⭐⭐\nThis Homemade Pizza Recipe is easy to make and includes the most delicious homemade dough recipe. Just add sauce, cheese, and your favorite toppings and bake to golden perfection!\nFor the Dough\n▢\n2 ¼\nteaspoons\ninstant yeast\n,\nequal to 1 packet. See notes\n▢\n¾\ncup\nwarm water\n,\n105-115° F\n▢\n2\nteaspoons\nsugar\n▢\n2\ncups\nall-purpose or bread flour\n,\nplus up to 1\/3 cup as needed (250-290 g)\n▢\n1\nteaspoon\nsalt\n▢\n¼\nteaspoon\ngarlic powder\n▢\n2\ntablespoons\nolive oil\n,\nplus more for bowl\/crust\nFor the Pizza\n▢\n½\ncup\npizza sauce\n▢\n1 ½\ncups\nmozzarella cheese\n,\nwhole milk low moisture\n▢\npizza toppings\n,\nas desired\nPizza Garnishes\n▢\nRoughly chopped parsley\n▢\nFreshly grated Parmesan cheese\n▢\nRed pepper flakes\nIn a small bowl,\ndissolve the yeast and sugar in the warm water.\n(The warm water and sugar activates the yeast.) Cover with plastic wrap and set aside for 5 minutes.\nIn a large bowl, add the salt, garlic powder, and 1\/2 of the flour.\nStir to combine.\nAdd the warm water\/yeast mixture and the olive oil.\nUse a wooden spoon to stir well, then\ngradually stir in the remaining cup of flour.\nContinue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl.\nDust your hands with flour and knead the dough in the bowl for 3-5 minutes.\nIf the dough becomes too sticky,\ngradually add additional flour in small dustings, up to 1\/3 cup additional.\nIf you poke the dough with your finger and it slowly comes back, it’s ready to rise.\nShape into a ball.\nDrizzle a separate large glass bowl with a little olive oil\nand use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough\n. Cover with plastic wrap and allow it to rise for 30-60+ minutes,\nuntil doubled in size. (This gives time to for the gluten to develop, which allows the dough to stretch without breaking.) You can also\nlet it rise in the fridge overnight.\nPreheat oven to 450° F\nduring the last 30+ minutes to ensure it has plenty of time to get fully up to temperature.\nOptional:\nPlace the pizza pan (or stone) in the oven\nas it preheats.\nGently punch down the dough and knead it 5 times\nto smooth it out.\nSpread the dough into an even 12-inch circle\n, either with your hands or with a rolling pin. (I also like to use my fingers to form a crust along the edge.)\nRemove the pizza pan from the oven and sprinkle it with a thin, even layer of flour. Transfer the dough onto it.\nUse a fork to gently\npoke holes in the dough\nto prevent the crust from bubbling up as it bakes.\nDrizzle it with 1 tablespoon olive oil\nand use a pastry brush to spread it out over the dough.\nTop with pizza sauce, cheese, and toppings.\nBake for 13-15 minutes.\nEven if the cheese is melted, give the crust enough time to cook and crisp on the bottom, resist the urge to remove it too early, but don’t let it get too brown on the top. Mine takes 15 minutes exactly.\nRemove the pizza from the oven\nand use a spatula to lift the crust to check the bottom, ensuring it’s slightly browned and crisp.\nGarnish with parsley, grated Parmesan, and red pepper flakes\nif desired. Slice and serve!\nPro Tips:\nYeast: \nThis recipe calls for\nInstant Yeast\n, but I'm always successful when I use\nActive Dry\nyeast as well. \nRising Trick:\nA warm environment (75-78° F) is ideal for rising. I'll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I'm experiencing a colder NH day!\nSalt:\nNon-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use\nRedmond Real Salt\nfor all of my baking and cooking recipes.\n(Enter code '\nCOZY\n' for 15% off!)\nOf course, table salt can definitely be used if that's what you have on hand.\nCheese:\nBe sure to use\nwhole milk, low moisture mozzarella\nfor this (\nnot fresh\n).\nShred it fresh from a block,\nit will melt\nmuch\nbetter. I use\nDragone\nor\nGalbani\n. \nGluten Free Flour: \nThis 1 to 1 baking flour\nmay also be used in this recipe.\nHigh Altitudes:\nBaking at a high altitude typically requires adjustments, see this\nguide from Bob's Red Mill\non what adjustments may be needed for this recipe.\nRecipe Variations:\nFor a\nquicker version\nwithout homemade dough, you can use\n1 lb. of store-bought dough\n, or try my\nFrench Bread Pizza\nor\nNaan Pizza\n!\nFor a\nlow carb\noption, try my\nZucchini Crust Pizza\n.\nFor a\nfun twist\n, try my\nBuffalo Chicken Pizza\n,\nHawaiian Pizza\n,\nCast Iron Skillet Pizza\n,\nPizza Dip\nor\nPizza Pasta\nrecipes!\nSee blog post\nfor information on using\nall-purpose flour vs. bread flour\nand pizza topping options.\nMake-Ahead Method:\nPrepare the\ndough\nas outlined in the recipe\n. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag.\nRefrigerate for 3-4 days\nor\nfreeze for 3-4 months.\nThaw completely and let it sit out for 30 minutes prior to using.\nStoring Leftover Pizza:\nStore in an airtight container and\nrefrigerate for 3 days\nor\nfreeze for up to 3 months.\nIf frozen, thaw before reheating.\nDo this overnight in the fridge or use a thaw\/defrost function in the microwave. \nTo Reheat:\nPlace cold pizza on a baking sheet and tent with foil to prevent it from drying out.  Bake at\n350° for 6-10 minutes.\nThe\nnutritional information\nprovided is an estimate and is\nper slice\n. This recipe makes\n8 slices\nand assumes only the sauce and cheese are used as toppings.\nCalories:\n226\nkcal\n,\nCarbohydrates:\n28\ng\n,\nProtein:\n9\ng\n,\nFat:\n9\ng\n,\nSaturated Fat:\n3\ng\n,\nPolyunsaturated Fat:\n1\ng\n,\nMonounsaturated Fat:\n4\ng\n,\nCholesterol:\n17\nmg\n,\nSodium:\n497\nmg\n,\nPotassium:\n128\nmg\n,\nFiber:\n2\ng\n,\nSugar:\n2\ng\n,\nVitamin A:\n209\nIU\n,\nVitamin C:\n1\nmg\n,\nCalcium:\n114\nmg\n,\nIron:\n2\nmg\nCourse:\nMain Course\nCuisine:\nAmerican\nWant to save this recipe?\nI'll email it to you for later!\nMy Cookbooks\nLet's Eat!\n100+ Recipes with Next-Level Flavor.\nStephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes.\nThe Cozy Cookbook\nEasy Recipes. Extra Comfort.\nThis beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.","attrs_markdown":"![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2612657167348&pd[em]=<hashed_email_address>&noscript=1)\n\n[Skip to Main Content](https:\/\/thecozycook.com\/homemade-pizza\/#content)\n\n[![The Cozy Cook](https:\/\/thecozycook.com\/wp-content\/themes\/thecozycook2024\/mobile-header\/logo-mobile.png)](https:\/\/thecozycook.com\/)\n\nMobile Menu Trigger\n\nMobile Search Trigger\n\n- [My Cookbooks\\!](https:\/\/thecozycook.com\/cookbook\/)\n- [Free e-Book\\!](https:\/\/thecozycook.com\/free-meal-plan\/)\n- About The Cozy Cook\n  - [About Me\\!](https:\/\/thecozycook.com\/aboutthecozycook\/)\n  - [FAQ’s](https:\/\/thecozycook.com\/faqs\/)\n  - [Free e-Book\\!](https:\/\/thecozycook.com\/free-meal-plan\/)\n  - [My Kitchen Essentials](https:\/\/www.amazon.com\/shop\/thecozycook)\n- [Recipe Index](https:\/\/thecozycook.com\/recipe-index\/)\n- Recipes by Ingredient\n  - 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[Order Now\\!](https:\/\/thecozycook.com\/cookbook\/)\n\n[Home](https:\/\/thecozycook.com\/) » [Dinner](https:\/\/thecozycook.com\/dinner\/) » Homemade Pizza\n\n# Homemade Pizza\n*by* [Stephanie](https:\/\/thecozycook.com\/aboutthecozycook\/) *on* March 20, 2023 (*Updated* February 6, 2026)  [29](https:\/\/thecozycook.com\/homemade-pizza\/#comments) \\*This post may contain affiliate links. [Read more »](https:\/\/thecozycook.com\/privacy-policy\/)\n\n[Jump to Recipe](https:\/\/thecozycook.com\/homemade-pizza\/#wprm-recipe-container-49909)\n\n![A college of homemade pizza with toppings on a pizza stone.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/Homemade-Pizza-Pin-1-250x250.jpg)\n\n***This homemade pizza recipe is easy to make with [restaurant quality dough](https:\/\/thecozycook.com\/pizza-dough-recipe\/) that bakes up to golden perfection! Top it with pizza sauce, mozzarella cheese and your favorite toppings and get ready for the best pizza ever.***\n\n**Be sure to try my [Buffalo Chicken Pizza](https:\/\/thecozycook.com\/buffalo-chicken-pizza\/) and [Hawaiian Pizza](https:\/\/thecozycook.com\/hawaiian-pizza\/) recipes next\\!**\n\n[![Homemade Pizza on a pizza stone with pepperoni, peppers, and olives.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/Homemade-Pizza-1.jpg)](https:\/\/thecozycook.com\/homemade-pizza\/ \"Homemade-Pizza-1\")\n\n## Homemade Pizza\nNothing beats **homemade pizza** night! **This incredible [pizza dough](https:\/\/thecozycook.com\/pizza-dough-recipe\/) is easy to make** and bakes to **golden perfection** for a crust that’s crisp on the outside, and soft and pillowy on the inside. (If you’re not a crust eater, that’s about to change!) 🍕\n\nThe other thing I love about this crust is how sturdy it is, with just the right amount of thickness. Don’t be afraid to **pack on the toppings, this pizza dough can handle it\\!**\n\nDon’t miss my **pro tips**, **make-ahead method**, and **topping suggestions** below\\!\n\n## How to Make It\n*See recipe card below this post for ingredient quantities and full instructions.*\n\n**Add the yeast to a small bowl with sugar and warm water (105-115°). Cover with saran wrap and let it sit for 5 minutes.**\n\n**In a medium bowl, add half of the flour, salt, and garlic powder. Stir to combine. Add the yeast mixture, oil, and gradually mix in remaining flour.**\n\n![Making homemade pizza dough with yeast, flour, sugar, salt, and oil.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/How-to-make-Homemade-Pizza-1.jpg)\n\n**Knead for 3-5 minutes and transfer to a clean bowl. Cover with saran wrap and let rise until doubled by half, (30-60+ minutes), or overnight in the fridge. Gently punch it down and knead 5 times. Spread into a 12-inch circle and transfer to a preheated, floured pizza pan (or stone).**\n\n![Homemade pizza dough in a bowl before and after rising.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/How-to-make-Homemade-Pizza-4.jpg)\n\n**Use a fork to poke holes in the crust to keep it flat while baking. Brush with olive oil, then top with sauce.**\n\n![Homemade pizza dough on a pizza pan with sauce being added.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/How-to-make-Homemade-Pizza-3.jpg)\n\n**Top with cheese and toppings. Bake in a preheated 450° oven for 13-15 minutes. Remove, slice, and serve\\!**\n\n![Homemade Pizza before and after baking.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/How-to-make-Homemade-Pizza-2.jpg)\n\n## Bread Flour vs. All Purpose Flour\n- **Bread flour or all-purpose flour can be used for this recipe. Bread flour has more protein, which results in higher gluten, which results in stretchy dough and slightly chewier crust.**\n- I recommend weighing your flour to ensure your final outcome is as expected, they generally weigh the same.\n- **Gluten Free Flour:** [This 1 to 1 baking flour](https:\/\/www.bobsredmill.com\/gluten-free-1-to-1-baking-flour.html) may also be used in this recipe.\n## Oven Temperature for Pizza\n- **A super hot oven temperature is ideal for pizza**. Restaurants bake theirs at temperatures over 850°! (But we won’t mimic anything close to that at home.)\n- A **450° oven** yields a great result, make sure the oven is very *sufficiently* preheated. (When it says it’s ready, give it at least an extra 20 minutes if possible.)\n## Homemade Pizza Toppings\n- ***Meats:*** Pepperoni, Hamburger, Sausage, Bacon, [Ham](https:\/\/thecozycook.com\/hawaiian-pizza\/), [Buffalo Chicken,](https:\/\/thecozycook.com\/buffalo-chicken-pizza\/) BBQ Chicken, Chicken Tenders, Grilled Chicken, Pulled Pork, Capicola, Salami, Meatballs.\n- ***Veggies:*** Onions, Peppers, Mushrooms, Tomatoes, Spinach, Broccoli, Banana Peppers, Jalapeno Peppers, Garlic, Basil, Leeks.\n- ***Other:*** [Pineapple](https:\/\/thecozycook.com\/hawaiian-pizza\/), Olives, Mozzarella, Parmesan, Feta, Ricotta, Goat Cheese, Oregano, Thyme, Rosemary, Red Pepper Flakes, Marinara Sauce, Blue Cheese, Ranch, BBQ Sauce.\n- **For the Crust:** Brush my [Olive Oil Bread Dip](https:\/\/thecozycook.com\/olive-oil-bread-dip\/) on the crust for *crazy good* flavor\\!\n## Pro Tips\n- ***Yeast:*** This recipe calls for Instant Yeast, but I’m always successful when I use Active Dry yeast as well.\n- ***Rising Trick:*** A warm environment (75-78° F) is ideal for rising. I’ll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I’m experiencing a colder NH day\\!\n- ***Salt:*** Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use [**Redmond Real Salt**](https:\/\/glnk.io\/oq72y\/46) for all of my baking and cooking recipes. *(Enter code ‘**COZY**‘ for 15% off!)* Of course, table salt can definitely be used if that’s what you have on hand.\n- ***Cheese:*** Be sure to use **whole milk, low moisture mozzarella** for this (*not fresh*). **Shred it fresh from a block,** it will melt *much* better. I use [Dragone](https:\/\/www.dragonecheese.com\/en\/products\/mozzarella\/whole-milk-mozzarella) or [Galbani](https:\/\/galbanicheese.com\/our-cheeses\/dairy-aisle#link-dairy-aisle-cheeses-mozzarella).\n- ***High Altitudes:*** Baking at a high altitude typically requires adjustments, see this [guide from Bob’s Red Mill](https:\/\/www.kingarthurbaking.com\/learn\/resources\/high-altitude-baking) on what adjustments may be needed for this recipe.\n- ***Recipe Variations:*** For a **quicker version** without homemade dough, you can use **1 lb. of store-bought dough**, or try my [**French Bread Pizza**](https:\/\/thecozycook.com\/french-bread-pizza-recipe\/) or [**Naan Pizza**](https:\/\/thecozycook.com\/naan-pizza\/)**\\!** For a **low carb** option, try my [**Zucchini Crust Pizza**](https:\/\/thecozycook.com\/zucchini-crust-pizza\/)**.** For a **fun twist**, try my [**Buffalo Chicken Pizza**](https:\/\/thecozycook.com\/buffalo-chicken-pizza\/), [**Hawaiian Pizza**](https:\/\/thecozycook.com\/hawaiian-pizza\/)**,** [**Cast Iron Skillet Pizza**](https:\/\/thecozycook.com\/cast-iron-skillet-pizza\/)**,** [**Pizza Dip**](https:\/\/thecozycook.com\/pizza-dip\/) or [**Pizza Pasta**](https:\/\/thecozycook.com\/pizza-pasta\/) recipes\\!\n## Storing Leftover Pizza\n- Store in an airtight container and **refrigerate for 3 days** or **freeze for up to 3 months.**\n- **If frozen, thaw before reheating.** Do this overnight in the fridge or use a thaw\/defrost function in the microwave.\n- **To Reheat:** Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at **350° for 6-10 minutes.**\n## Make-Ahead Method\n- **Prepare the dough as outlined in the recipe**. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag.\n- **Refrigerate for 3-4 days** or **freeze for 3-4 months.**\n## How to Thaw Frozen Pizza Dough\n- Let frozen dough **thaw in the fridge for about 8 hours or overnight.** Let it **sit out for 30 minutes,** then prepare pizza as outlined.\n\n![A hand pulling up a slice of homemade pizza from a pizza pan.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/Homemade-Pizza-2.jpg)\n\n> ## Tools For This Recipe\n> *(Amazon affiliate links)- Check out all of my [**kitchen essentials here.**](https:\/\/www.amazon.com\/shop\/thecozycook)*\n> \n> - [Cheese Grater](https:\/\/amzn.to\/3ZFjxbL)– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better.\n> - [Kitchen Scale](https:\/\/amzn.to\/3TclZ73)– Weigh flour when baking whenever possible, this can ensure your finished product comes out as expected\\!\n> - [Mixing Bowls](https:\/\/amzn.to\/3LlYnei)– These 3 sizes are perfect for the bowls needed in this recipe\\!\n> - [Wooden Spoon](https:\/\/amzn.to\/3JADJWo)– Nice and sturdy for mixing\\!\n> - [Rolling Pin](https:\/\/amzn.to\/3mLsHF4)– My preferred tool for rolling out the dough.\n> - [Pizza Stone](https:\/\/amzn.to\/3ZDOU6A)– Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!)\n> - [Pizza Cutter](https:\/\/amzn.to\/3Jc5P9i)– This one takes up little space\\!\n> - [Cheese and Red Pepper Flakes Shakers](https:\/\/amzn.to\/3T9Sbbe)– Just like the restaurants use\\!\n## Try These Next\n[![Slices of Stromboli on a white plate with parsley in the background.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/07\/Stromboli-1-252x315.jpg)](https:\/\/thecozycook.com\/stromboli\/ \"Stromboli-1\")\n\nStromboli\n\n[![Chicken Parmesan on a tray with marinara sauce, mozzarella, and fresh parsley.](https:\/\/thecozycook.com\/wp-content\/uploads\/2022\/08\/Chicken-Parmesan-Recipe-1-252x315.jpg)](https:\/\/thecozycook.com\/chicken-parmesan-recipe\/ \"Chicken-Parmesan-Recipe-1\")\n\nChicken Parmesan\n\n[![Buffalo Chicken Pizza cut into slices with buffalo sauce and blue cheese.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/08\/Buffalo-Chicken-Pizza-1--252x315.jpg)](https:\/\/thecozycook.com\/buffalo-chicken-pizza\/ \"Buffalo-Chicken-Pizza-1-\")\n\nBuffalo Chicken Pizza\n\n[![A white plate of Pizza Pasta with Pepperoni and meat sauce.](https:\/\/thecozycook.com\/wp-content\/uploads\/2022\/12\/Pizza-Pasta-3-252x315.jpg)](https:\/\/thecozycook.com\/pizza-pasta\/ \"Pizza-Pasta-3\")\n\nPizza Pasta\n\n[![A white casserole dish with Baked Ravioli with a wooden spoon in it.](https:\/\/thecozycook.com\/wp-content\/uploads\/2022\/02\/Baked-Ravioli-1-252x315.jpg)](https:\/\/thecozycook.com\/baked-ravioli\/ \"Baked-Ravioli-1\")\n\nBaked Ravioli\n\n[![A skillet filled with cheesy Stuffed Shells with mozzarella cheese and parsley on top.](https:\/\/thecozycook.com\/wp-content\/uploads\/2021\/10\/Stuffed-Shells-252x315.jpg)](https:\/\/thecozycook.com\/stuffed-shells\/ \"Stuffed-Shells\")\n\nStuffed Shells\n\n> ## Get My Free E-Book\\!\n> - I’ve got a **FREE e-Book with 7 super popular dinner recipes! [Click here to join my email list](https:\/\/thecozycook.com\/free-meal-plan\/)** and I’ll send your e-Book right over\\!\n> - And be sure to follow me on [Instagram](https:\/\/www.instagram.com\/thecozycook\/), [Pinterest](https:\/\/www.pinterest.com\/TheCozyCook\/), & [Facebook](https:\/\/www.facebook.com\/TheCozyCook\/)\\!\n## Tried This Recipe?\n**Leave a review, I love hearing your feedback! ⭐⭐⭐⭐**\n\n![A hand pulling up a slice of homemade pizza with a golden crust and toppings.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/Homemade-Pizza-f-200x200.jpg)\n\n## Homemade Pizza\nPrep Time: 15 minutes minutes\n\nCook Time: 15 minutes minutes\n\nRise Time: 30 minutes minutes\n\nTotal Time: 1 hour hour\n\n4\\.75 from 8 ratings\n\nServings: 8 slices\n\n*Tap or hover to scale*\n\n[Print](https:\/\/thecozycook.com\/wprm_print\/homemade-pizza)\n\n[Email](mailto:?subject=Check%20out%20this%20recipe%21&body=Here%27s%20a%20recipe%20to%20keep%21%0A%0AHomemade%20Pizza%0Ahttps%3A%2F%2Fthecozycook.com%2Fhomemade-pizza%2F)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fthecozycook.com%2Fhomemade-pizza%2F&media=https%3A%2F%2Fthecozycook.com%2Fwp-content%2Fuploads%2F2023%2F03%2FHomemade-Pizza-Pin-1.jpg&description=This+Homemade+Pizza+Recipe+is+easy+to+make+and+includes+the+most+delicious+homemade+dough+recipe.+Just+add+sauce%2C+cheese%2C+and+your+favorite+toppings+and+bake+to+golden+perfection%21&is_video=false)\n\n[Save](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\n[Review](https:\/\/thecozycook.com\/homemade-pizza\/#commentform)\n\nThis Homemade Pizza Recipe is easy to make and includes the most delicious homemade dough recipe. Just add sauce, cheese, and your favorite toppings and bake to golden perfection\\!\n\n### Ingredients\n[US Customary](https:\/\/thecozycook.com\/homemade-pizza\/) - [Metric](https:\/\/thecozycook.com\/homemade-pizza\/)\n\n#### For the Dough\n- ▢\n  2 ¼ teaspoons instant yeast, equal to 1 packet. See notes\n- ▢\n  ¾ cup warm water, 105-115° F\n- ▢\n  2 teaspoons sugar\n- ▢\n  2 cups all-purpose or bread flour, plus up to 1\/3 cup as needed (250-290 g)\n- ▢\n  1 teaspoon salt\n- ▢\n  ¼ teaspoon garlic powder\n- ▢\n  2 tablespoons olive oil, plus more for bowl\/crust\n\n#### For the Pizza\n- ▢\n  ½ cup pizza sauce\n- ▢\n  1 ½ cups mozzarella cheese, whole milk low moisture\n- ▢\n  pizza toppings, as desired\n\n#### Pizza Garnishes\n- ▢\n  Roughly chopped parsley\n- ▢\n  Freshly grated Parmesan cheese\n- ▢\n  Red pepper flakes\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n- In a small bowl, **dissolve the yeast and sugar in the warm water.** (The warm water and sugar activates the yeast.) Cover with plastic wrap and set aside for 5 minutes.\n- **In a large bowl, add the salt, garlic powder, and 1\/2 of the flour.** Stir to combine. **Add the warm water\/yeast mixture and the olive oil.** Use a wooden spoon to stir well, then **gradually stir in the remaining cup of flour.** Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl.\n- **Dust your hands with flour and knead the dough in the bowl for 3-5 minutes.** If the dough becomes too sticky, **gradually add additional flour in small dustings, up to 1\/3 cup additional.** If you poke the dough with your finger and it slowly comes back, it’s ready to rise. **Shape into a ball.**\n- **Drizzle a separate large glass bowl with a little olive oil** and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough**. Cover with plastic wrap and allow it to rise for 30-60+ minutes,** until doubled in size. (This gives time to for the gluten to develop, which allows the dough to stretch without breaking.) You can also **let it rise in the fridge overnight.**\n- **Preheat oven to 450° F** during the last 30+ minutes to ensure it has plenty of time to get fully up to temperature. *Optional:* **Place the pizza pan (or stone) in the oven** as it preheats.\n- **Gently punch down the dough and knead it 5 times** to smooth it out.\n- **Spread the dough into an even 12-inch circle**, either with your hands or with a rolling pin. (I also like to use my fingers to form a crust along the edge.)\n- **Remove the pizza pan from the oven and sprinkle it with a thin, even layer of flour. Transfer the dough onto it.**\n- Use a fork to gently **poke holes in the dough** to prevent the crust from bubbling up as it bakes. **Drizzle it with 1 tablespoon olive oil** and use a pastry brush to spread it out over the dough.\n- **Top with pizza sauce, cheese, and toppings.**\n- **Bake for 13-15 minutes.** Even if the cheese is melted, give the crust enough time to cook and crisp on the bottom, resist the urge to remove it too early, but don’t let it get too brown on the top. Mine takes 15 minutes exactly.\n- **Remove the pizza from the oven** and use a spatula to lift the crust to check the bottom, ensuring it’s slightly browned and crisp.\n- **Garnish with parsley, grated Parmesan, and red pepper flakes** if desired. Slice and serve\\!\n\n### Notes\n**Pro Tips:**\n\n- ***Yeast:*** This recipe calls for **Instant Yeast**, but I'm always successful when I use **Active Dry** yeast as well.\n- ***Rising Trick:*** A warm environment (75-78° F) is ideal for rising. I'll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I'm experiencing a colder NH day\\!\n- ***Salt:*** Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use [**Redmond Real Salt**](https:\/\/glnk.io\/oq72y\/46) for all of my baking and cooking recipes. *(Enter code '**COZY**' for 15% off!)* Of course, table salt can definitely be used if that's what you have on hand.\n- ***Cheese:*** Be sure to use **whole milk, low moisture mozzarella** for this (*not fresh*). **Shred it fresh from a block,** it will melt *much* better. I use [Dragone](https:\/\/www.dragonecheese.com\/en\/products\/mozzarella\/whole-milk-mozzarella) or [Galbani](https:\/\/galbanicheese.com\/our-cheeses\/dairy-aisle#link-dairy-aisle-cheeses-mozzarella).\n- **Gluten Free Flour:** [This 1 to 1 baking flour](https:\/\/www.bobsredmill.com\/gluten-free-1-to-1-baking-flour.html) may also be used in this recipe.\n- ***High Altitudes:*** Baking at a high altitude typically requires adjustments, see this [guide from Bob's Red Mill](https:\/\/www.kingarthurbaking.com\/learn\/resources\/high-altitude-baking) on what adjustments may be needed for this recipe.\n- ***Recipe Variations:*** For a **quicker version** without homemade dough, you can use **1 lb. of store-bought dough**, or try my [**French Bread Pizza**](https:\/\/thecozycook.com\/french-bread-pizza-recipe\/) or [**Naan Pizza**](https:\/\/thecozycook.com\/naan-pizza\/)**\\!** For a **low carb** option, try my [**Zucchini Crust Pizza**](https:\/\/thecozycook.com\/zucchini-crust-pizza\/)**.** For a **fun twist**, try my [**Buffalo Chicken Pizza**](https:\/\/thecozycook.com\/buffalo-chicken-pizza\/), [**Hawaiian Pizza**](https:\/\/thecozycook.com\/hawaiian-pizza\/)**,** [**Cast Iron Skillet Pizza**](https:\/\/thecozycook.com\/cast-iron-skillet-pizza\/)**,** [**Pizza Dip**](https:\/\/thecozycook.com\/pizza-dip\/) or [**Pizza Pasta**](https:\/\/thecozycook.com\/pizza-pasta\/) recipes\\!\n- **See blog post** for information on using **all-purpose flour vs. bread flour** **and pizza topping options.**\n***\n**Make-Ahead Method:**\n\n- **Prepare the [dough](https:\/\/thecozycook.com\/pizza-dough-recipe\/) as outlined in the recipe**. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag.\n- **Refrigerate for 3-4 days** or **freeze for 3-4 months.**\n- Thaw completely and let it sit out for 30 minutes prior to using.\n***\n**Storing Leftover Pizza:**\n\n- Store in an airtight container and **refrigerate for 3 days** or **freeze for up to 3 months.**\n- **If frozen, thaw before reheating.** Do this overnight in the fridge or use a thaw\/defrost function in the microwave.\n- **To Reheat:** Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at **350° for 6-10 minutes.**\n***\nThe **nutritional information** provided is an estimate and is **per slice**. This recipe makes **8 slices** and assumes only the sauce and cheese are used as toppings.\n\n### Nutrition\nCalories: 226kcal, Carbohydrates: 28g, Protein: 9g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 17mg, Sodium: 497mg, Potassium: 128mg, Fiber: 2g, Sugar: 2g, Vitamin A: 209IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 2mg\n\nDid you try this recipe?Mention [@TheCozyCook](https:\/\/www.instagram.com\/TheCozyCook) on Instagram or tag [\\#thecozycook](https:\/\/www.instagram.com\/explore\/tags\/thecozycook)\\!\n\nCourse: Main Course\n\nCuisine: American\n\nAuthor: [Stephanie](https:\/\/thecozycook.com\/aboutthecozycook\/)\n\n### Want to save this recipe?\nI'll email it to you for later\\!\n\n[Dinner](https:\/\/thecozycook.com\/dinner\/) [Freezer Food](https:\/\/thecozycook.com\/freezer-food\/) [Italian](https:\/\/thecozycook.com\/italian\/) [Make Ahead Recipes](https:\/\/thecozycook.com\/make-ahead\/) [Our Favorite Recipes](https:\/\/thecozycook.com\/favorite\/) [Takeout Recipes](https:\/\/thecozycook.com\/takeout-recipes\/)\n\n*posted by* Stephanie *on* March 20, 2023 — [29 Comments »](https:\/\/thecozycook.com\/homemade-pizza\/#comments)\n\n## My Cookbooks\n[![Let's Eat cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-letseat.png)](https:\/\/thecozycook.com\/lets-eat\/)\n\n### Let's Eat\\!100+ Recipes with Next-Level Flavor.\nStephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes.\n\n[Pre-Order Now](https:\/\/thecozycook.com\/lets-eat\/)\n\n[![The Cozy Cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-cozycookbook.png)](https:\/\/thecozycook.com\/the-cozy-cookbook\/)\n\n### The Cozy CookbookEasy Recipes. Extra Comfort.\nThis beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.\n\n[Buy Now](https:\/\/thecozycook.com\/the-cozy-cookbook\/)\n\n[*« Previous Post*Cajun Chicken](https:\/\/thecozycook.com\/cajun-chicken\/)\n\n[*Next Post »* Shrimp Alfredo](https:\/\/thecozycook.com\/shrimp-alfredo\/)\n\n### Leave a Comment & Rate this Recipe [Cancel reply](https:\/\/thecozycook.com\/homemade-pizza\/#respond)\n### 29 comments on “Homemade Pizza”\n## Comment navigation\n[Older Comments](https:\/\/thecozycook.com\/homemade-pizza\/comment-page-1\/#comments)\n\n1. **Cheri Neal** —\n   \n   March 8, 2026 @ 11:17 am\n   \n   [Reply](https:\/\/thecozycook.com\/homemade-pizza\/#comment-116464)\n   \n   Thank you so much! I bwill make sure I follow these suggestions next time I make your recipe\\!\n   - **[Stephanie](https:\/\/www.thecozycook.com\/)** —\n     \n     March 8, 2026 @ 12:22 pm\n     \n     [Reply](https:\/\/thecozycook.com\/homemade-pizza\/#comment-116465)\n     \n     Sure thing my friend! 🙂 Anytime! Have a great rest of your day and a wonderful week ahead\\!\n2. **Cheri Neal** —\n   \n   March 7, 2026 @ 5:36 pm\n   \n   [Reply](https:\/\/thecozycook.com\/homemade-pizza\/#comment-116437)\n   \n   I love your recipes but the crust was hard? I don’t know why.\n   - **[Stephanie](https:\/\/www.thecozycook.com\/)** —\n     \n     March 7, 2026 @ 8:52 pm\n     \n     [Reply](https:\/\/thecozycook.com\/homemade-pizza\/#comment-116448)\n     \n     Hi! Define “hard”? I don’t know what you mean I guess. What did you cook the pizza on? I need more info to help 🙂\n     - **Cheri Neal** —\n       \n       March 8, 2026 @ 3:14 am\n       \n       I baked it on a pizza stone. The edge was soft but the center wasn’t. It was good but tough. Not crisp.\n     - **[Stephanie](https:\/\/www.thecozycook.com\/)** —\n       \n       March 8, 2026 @ 11:08 am\n       \n       Okay! This could be caused by a few things- if it was tough\/leathery in the middle rather than crisp, it may have been underbaked\/not quite ready to be pulled yet. Also, the dough may have been spread too thick in the middle. Another cause could be if the dough was under fermented (didn’t rise enough), or if the oven wasn’t hot enough. A super hot oven that’s had plenty of preheating time will yield the best result. It’s not so much the dough itself, especially if your issue was specific to the center of the pizza. It’s more about the overall technique.\n     - **[Stephanie](https:\/\/www.thecozycook.com\/)** —\n       \n       March 8, 2026 @ 11:14 am\n       \n       I’d also recommend trying a cast iron skillet as a cooking vessel. My [cast iron skillet pizza](https:\/\/thecozycook.com\/cast-iron-skillet-pizza\/) is AMAZING. I prefer it over using a pizza stone 🙂\n3. **Peg** —\n   \n   November 1, 2025 @ 6:48 pm\n   \n   [Reply](https:\/\/thecozycook.com\/homemade-pizza\/#comment-110565)\n   \n   I love the dough recipe. I think I put too much pepperoni on it. My husband wanted it totally covered with pepperoni. But the end product to me tasted too salty!! I think I need to put less pepperoni and more mozzarella! Any advice?\n   - **[Stephanie](https:\/\/www.thecozycook.com\/)** —\n     \n     November 1, 2025 @ 9:50 pm\n     \n     [Reply](https:\/\/thecozycook.com\/homemade-pizza\/#comment-110577)\n     \n     Hi Peg! I think it comes down to personal preference, you and your husband may need to hash this one out 🙂 You want more cheese, he wants more pepperoni, and I give my own measurements here already. ❤️\n\n## Comment navigation\n[Older Comments](https:\/\/thecozycook.com\/homemade-pizza\/comment-page-1\/#comments)\n\n## My Cookbooks\n[![Let's Eat cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-letseat.png)](https:\/\/thecozycook.com\/lets-eat\/)\n\n### Let's Eat\\!100+ Recipes with Next-Level Flavor\nStephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes.\n\n[Buy Now](https:\/\/thecozycook.com\/lets-eat\/)\n\n[![The Cozy Cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-cozycookbook.png)](https:\/\/thecozycook.com\/the-cozy-cookbook)\n\n### The Cozy CookbookEasy Recipes. Extra Comfort.\nThis beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.\n\n[Buy Now](https:\/\/thecozycook.com\/the-cozy-cookbook)\n## Search The Cozy Cook’s Recipes:\n## Popular Recipes\n[![A white bowl filled with Slow Cooker Beef Stew with a spoon in the background.](https:\/\/thecozycook.com\/wp-content\/uploads\/2020\/09\/Slow-Cooker-Beef-Stew-Recipe--252x315.jpg) Slow Cooker Beef Stew](https:\/\/thecozycook.com\/slow-cooker-beef-stew\/ \"Slow-Cooker-Beef-Stew-Recipe-\")\n\n[![Chicken Broccoli Rice Casserole in a brown casserole dish with a spoon scooping some up.](https:\/\/thecozycook.com\/wp-content\/uploads\/2019\/03\/Chicken-Broccoli-Rice-Casserole-f8-252x315.jpg) Chicken Broccoli Rice Casserole](https:\/\/thecozycook.com\/broccoli-cheddar-chicken-and-rice-casserole\/)\n\n[![A slice of Lasagna on a white plate with parsley on top and a fork in the back.](https:\/\/thecozycook.com\/wp-content\/uploads\/2022\/04\/Lasagna-Recipe-F5-252x315.jpg) Easy Lasagna Recipe](https:\/\/thecozycook.com\/easy-lasagna-recipe\/)\n\n[![A Crock Pot Roast in a Crock with Potatoes, potatoes, and gravy.](https:\/\/thecozycook.com\/wp-content\/uploads\/2021\/05\/Crock-Pot-Roast-252x315.jpg) Crock Pot Roast (with Gravy!)](https:\/\/thecozycook.com\/crock-pot-roast\/)\n\n## As Seen On…\n![](https:\/\/wordpress-216997-2679169.cloudwaysapps.com\/wp-content\/uploads\/2018\/12\/press.png)\n## Stay Connected Get recipes via email:\n\n- [^ Back to Top](https:\/\/thecozycook.com\/homemade-pizza\/)\n- [Home](https:\/\/thecozycook.com\/)\n- [Hi, I’m Stephanie\\!](https:\/\/thecozycook.com\/aboutthecozycook\/)\n- [Contact Me](https:\/\/thecozycook.com\/contact-me\/)\n- [Privacy Policy](https:\/\/thecozycook.com\/privacy-policy\/)\n- [Recipe Index](https:\/\/thecozycook.com\/recipe-index\/)\n\n©2026 The Cozy Cook. Design by [Purr](https:\/\/thecozycook.com\/site-credit\/).\n\n1636 shares\n\n- Facebook\n- Pinterest\n- Email\n- Reddit\n- Messenger\n\n1636 shares","attrs_readable_markdown":"*by* [Stephanie](https:\/\/thecozycook.com\/aboutthecozycook\/) *on* March 20, 2023 (*Updated* February 6, 2026)  [29](https:\/\/thecozycook.com\/homemade-pizza\/#comments) \\*This post may contain affiliate links. [Read more »](https:\/\/thecozycook.com\/privacy-policy\/)\n\n***This homemade pizza recipe is easy to make with [restaurant quality dough](https:\/\/thecozycook.com\/pizza-dough-recipe\/) that bakes up to golden perfection! Top it with pizza sauce, mozzarella cheese and your favorite toppings and get ready for the best pizza ever.***\n\n**Be sure to try my [Buffalo Chicken Pizza](https:\/\/thecozycook.com\/buffalo-chicken-pizza\/) and [Hawaiian Pizza](https:\/\/thecozycook.com\/hawaiian-pizza\/) recipes next\\!**\n\n[![Homemade Pizza on a pizza stone with pepperoni, peppers, and olives.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/Homemade-Pizza-1.jpg)](https:\/\/thecozycook.com\/homemade-pizza\/ \"Homemade-Pizza-1\")\n\n## Homemade Pizza\nNothing beats **homemade pizza** night! **This incredible [pizza dough](https:\/\/thecozycook.com\/pizza-dough-recipe\/) is easy to make** and bakes to **golden perfection** for a crust that’s crisp on the outside, and soft and pillowy on the inside. (If you’re not a crust eater, that’s about to change!) 🍕\n\nThe other thing I love about this crust is how sturdy it is, with just the right amount of thickness. Don’t be afraid to **pack on the toppings, this pizza dough can handle it\\!**\n\nDon’t miss my **pro tips**, **make-ahead method**, and **topping suggestions** below\\!\n\n## How to Make It\n*See recipe card below this post for ingredient quantities and full instructions.*\n\n**Add the yeast to a small bowl with sugar and warm water (105-115°). Cover with saran wrap and let it sit for 5 minutes.**\n\n**In a medium bowl, add half of the flour, salt, and garlic powder. Stir to combine. Add the yeast mixture, oil, and gradually mix in remaining flour.**\n\n![Making homemade pizza dough with yeast, flour, sugar, salt, and oil.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/How-to-make-Homemade-Pizza-1.jpg)\n\n**Knead for 3-5 minutes and transfer to a clean bowl. Cover with saran wrap and let rise until doubled by half, (30-60+ minutes), or overnight in the fridge. Gently punch it down and knead 5 times. Spread into a 12-inch circle and transfer to a preheated, floured pizza pan (or stone).**\n\n![Homemade pizza dough in a bowl before and after rising.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/How-to-make-Homemade-Pizza-4.jpg)\n\n**Use a fork to poke holes in the crust to keep it flat while baking. Brush with olive oil, then top with sauce.**\n\n![Homemade pizza dough on a pizza pan with sauce being added.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/How-to-make-Homemade-Pizza-3.jpg)\n\n**Top with cheese and toppings. Bake in a preheated 450° oven for 13-15 minutes. Remove, slice, and serve\\!**\n\n![Homemade Pizza before and after baking.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/How-to-make-Homemade-Pizza-2.jpg)\n\n## Bread Flour vs. All Purpose Flour\n- **Bread flour or all-purpose flour can be used for this recipe. Bread flour has more protein, which results in higher gluten, which results in stretchy dough and slightly chewier crust.**\n- I recommend weighing your flour to ensure your final outcome is as expected, they generally weigh the same.\n- **Gluten Free Flour:** [This 1 to 1 baking flour](https:\/\/www.bobsredmill.com\/gluten-free-1-to-1-baking-flour.html) may also be used in this recipe.\n## Oven Temperature for Pizza\n- **A super hot oven temperature is ideal for pizza**. Restaurants bake theirs at temperatures over 850°! (But we won’t mimic anything close to that at home.)\n- A **450° oven** yields a great result, make sure the oven is very *sufficiently* preheated. (When it says it’s ready, give it at least an extra 20 minutes if possible.)\n## Homemade Pizza Toppings\n- ***Meats:*** Pepperoni, Hamburger, Sausage, Bacon, [Ham](https:\/\/thecozycook.com\/hawaiian-pizza\/), [Buffalo Chicken,](https:\/\/thecozycook.com\/buffalo-chicken-pizza\/) BBQ Chicken, Chicken Tenders, Grilled Chicken, Pulled Pork, Capicola, Salami, Meatballs.\n- ***Veggies:*** Onions, Peppers, Mushrooms, Tomatoes, Spinach, Broccoli, Banana Peppers, Jalapeno Peppers, Garlic, Basil, Leeks.\n- ***Other:*** [Pineapple](https:\/\/thecozycook.com\/hawaiian-pizza\/), Olives, Mozzarella, Parmesan, Feta, Ricotta, Goat Cheese, Oregano, Thyme, Rosemary, Red Pepper Flakes, Marinara Sauce, Blue Cheese, Ranch, BBQ Sauce.\n- **For the Crust:** Brush my [Olive Oil Bread Dip](https:\/\/thecozycook.com\/olive-oil-bread-dip\/) on the crust for *crazy good* flavor\\!\n## Pro Tips\n- ***Yeast:*** This recipe calls for Instant Yeast, but I’m always successful when I use Active Dry yeast as well.\n- ***Rising Trick:*** A warm environment (75-78° F) is ideal for rising. I’ll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I’m experiencing a colder NH day\\!\n- ***Salt:*** Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use [**Redmond Real Salt**](https:\/\/glnk.io\/oq72y\/46) for all of my baking and cooking recipes. *(Enter code ‘**COZY**‘ for 15% off!)* Of course, table salt can definitely be used if that’s what you have on hand.\n- ***Cheese:*** Be sure to use **whole milk, low moisture mozzarella** for this (*not fresh*). **Shred it fresh from a block,** it will melt *much* better. I use [Dragone](https:\/\/www.dragonecheese.com\/en\/products\/mozzarella\/whole-milk-mozzarella) or [Galbani](https:\/\/galbanicheese.com\/our-cheeses\/dairy-aisle#link-dairy-aisle-cheeses-mozzarella).\n- ***High Altitudes:*** Baking at a high altitude typically requires adjustments, see this [guide from Bob’s Red Mill](https:\/\/www.kingarthurbaking.com\/learn\/resources\/high-altitude-baking) on what adjustments may be needed for this recipe.\n- ***Recipe Variations:*** For a **quicker version** without homemade dough, you can use **1 lb. of store-bought dough**, or try my [**French Bread Pizza**](https:\/\/thecozycook.com\/french-bread-pizza-recipe\/) or [**Naan Pizza**](https:\/\/thecozycook.com\/naan-pizza\/)**\\!** For a **low carb** option, try my [**Zucchini Crust Pizza**](https:\/\/thecozycook.com\/zucchini-crust-pizza\/)**.** For a **fun twist**, try my [**Buffalo Chicken Pizza**](https:\/\/thecozycook.com\/buffalo-chicken-pizza\/), [**Hawaiian Pizza**](https:\/\/thecozycook.com\/hawaiian-pizza\/)**,** [**Cast Iron Skillet Pizza**](https:\/\/thecozycook.com\/cast-iron-skillet-pizza\/)**,** [**Pizza Dip**](https:\/\/thecozycook.com\/pizza-dip\/) or [**Pizza Pasta**](https:\/\/thecozycook.com\/pizza-pasta\/) recipes\\!\n## Storing Leftover Pizza\n- Store in an airtight container and **refrigerate for 3 days** or **freeze for up to 3 months.**\n- **If frozen, thaw before reheating.** Do this overnight in the fridge or use a thaw\/defrost function in the microwave.\n- **To Reheat:** Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at **350° for 6-10 minutes.**\n## Make-Ahead Method\n- **Prepare the dough as outlined in the recipe**. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag.\n- **Refrigerate for 3-4 days** or **freeze for 3-4 months.**\n## How to Thaw Frozen Pizza Dough\n- Let frozen dough **thaw in the fridge for about 8 hours or overnight.** Let it **sit out for 30 minutes,** then prepare pizza as outlined.\n\n![A hand pulling up a slice of homemade pizza from a pizza pan.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/Homemade-Pizza-2.jpg)\n\n> ## Tools For This Recipe\n> *(Amazon affiliate links)- Check out all of my [**kitchen essentials here.**](https:\/\/www.amazon.com\/shop\/thecozycook)*\n> \n> - [Cheese Grater](https:\/\/amzn.to\/3ZFjxbL)– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better.\n> - [Kitchen Scale](https:\/\/amzn.to\/3TclZ73)– Weigh flour when baking whenever possible, this can ensure your finished product comes out as expected\\!\n> - [Mixing Bowls](https:\/\/amzn.to\/3LlYnei)– These 3 sizes are perfect for the bowls needed in this recipe\\!\n> - [Wooden Spoon](https:\/\/amzn.to\/3JADJWo)– Nice and sturdy for mixing\\!\n> - [Rolling Pin](https:\/\/amzn.to\/3mLsHF4)– My preferred tool for rolling out the dough.\n> - [Pizza Stone](https:\/\/amzn.to\/3ZDOU6A)– Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!)\n> - [Pizza Cutter](https:\/\/amzn.to\/3Jc5P9i)– This one takes up little space\\!\n> - [Cheese and Red Pepper Flakes Shakers](https:\/\/amzn.to\/3T9Sbbe)– Just like the restaurants use\\!\n## Try These Next\n> ## Get My Free E-Book\\!\n> - I’ve got a **FREE e-Book with 7 super popular dinner recipes! [Click here to join my email list](https:\/\/thecozycook.com\/free-meal-plan\/)** and I’ll send your e-Book right over\\!\n> - And be sure to follow me on [Instagram](https:\/\/www.instagram.com\/thecozycook\/), [Pinterest](https:\/\/www.pinterest.com\/TheCozyCook\/), & [Facebook](https:\/\/www.facebook.com\/TheCozyCook\/)\\!\n## Tried This Recipe?\n**Leave a review, I love hearing your feedback! ⭐⭐⭐⭐**\n\n![A hand pulling up a slice of homemade pizza with a golden crust and toppings.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/03\/Homemade-Pizza-f-200x200.jpg)\n\nThis Homemade Pizza Recipe is easy to make and includes the most delicious homemade dough recipe. Just add sauce, cheese, and your favorite toppings and bake to golden perfection\\!\n\n#### For the Dough\n- ▢\n  2 ¼ teaspoons instant yeast, equal to 1 packet. See notes\n- ▢\n  ¾ cup warm water, 105-115° F\n- ▢\n  2 teaspoons sugar\n- ▢\n  2 cups all-purpose or bread flour, plus up to 1\/3 cup as needed (250-290 g)\n- ▢\n  1 teaspoon salt\n- ▢\n  ¼ teaspoon garlic powder\n- ▢\n  2 tablespoons olive oil, plus more for bowl\/crust\n\n#### For the Pizza\n- ▢\n  ½ cup pizza sauce\n- ▢\n  1 ½ cups mozzarella cheese, whole milk low moisture\n- ▢\n  pizza toppings, as desired\n\n#### Pizza Garnishes\n- ▢\n  Roughly chopped parsley\n- ▢\n  Freshly grated Parmesan cheese\n- ▢\n  Red pepper flakes\n\n- In a small bowl, **dissolve the yeast and sugar in the warm water.** (The warm water and sugar activates the yeast.) Cover with plastic wrap and set aside for 5 minutes.\n- **In a large bowl, add the salt, garlic powder, and 1\/2 of the flour.** Stir to combine. **Add the warm water\/yeast mixture and the olive oil.** Use a wooden spoon to stir well, then **gradually stir in the remaining cup of flour.** Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl.\n- **Dust your hands with flour and knead the dough in the bowl for 3-5 minutes.** If the dough becomes too sticky, **gradually add additional flour in small dustings, up to 1\/3 cup additional.** If you poke the dough with your finger and it slowly comes back, it’s ready to rise. **Shape into a ball.**\n- **Drizzle a separate large glass bowl with a little olive oil** and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough**. Cover with plastic wrap and allow it to rise for 30-60+ minutes,** until doubled in size. (This gives time to for the gluten to develop, which allows the dough to stretch without breaking.) You can also **let it rise in the fridge overnight.**\n- **Preheat oven to 450° F** during the last 30+ minutes to ensure it has plenty of time to get fully up to temperature. *Optional:* **Place the pizza pan (or stone) in the oven** as it preheats.\n- **Gently punch down the dough and knead it 5 times** to smooth it out.\n- **Spread the dough into an even 12-inch circle**, either with your hands or with a rolling pin. (I also like to use my fingers to form a crust along the edge.)\n- **Remove the pizza pan from the oven and sprinkle it with a thin, even layer of flour. Transfer the dough onto it.**\n- Use a fork to gently **poke holes in the dough** to prevent the crust from bubbling up as it bakes. **Drizzle it with 1 tablespoon olive oil** and use a pastry brush to spread it out over the dough.\n- **Top with pizza sauce, cheese, and toppings.**\n- **Bake for 13-15 minutes.** Even if the cheese is melted, give the crust enough time to cook and crisp on the bottom, resist the urge to remove it too early, but don’t let it get too brown on the top. Mine takes 15 minutes exactly.\n- **Remove the pizza from the oven** and use a spatula to lift the crust to check the bottom, ensuring it’s slightly browned and crisp.\n- **Garnish with parsley, grated Parmesan, and red pepper flakes** if desired. Slice and serve\\!\n\n**Pro Tips:**\n\n- ***Yeast:*** This recipe calls for **Instant Yeast**, but I'm always successful when I use **Active Dry** yeast as well.\n- ***Rising Trick:*** A warm environment (75-78° F) is ideal for rising. I'll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I'm experiencing a colder NH day\\!\n- ***Salt:*** Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use [**Redmond Real Salt**](https:\/\/glnk.io\/oq72y\/46) for all of my baking and cooking recipes. *(Enter code '**COZY**' for 15% off!)* Of course, table salt can definitely be used if that's what you have on hand.\n- ***Cheese:*** Be sure to use **whole milk, low moisture mozzarella** for this (*not fresh*). **Shred it fresh from a block,** it will melt *much* better. I use [Dragone](https:\/\/www.dragonecheese.com\/en\/products\/mozzarella\/whole-milk-mozzarella) or [Galbani](https:\/\/galbanicheese.com\/our-cheeses\/dairy-aisle#link-dairy-aisle-cheeses-mozzarella).\n- **Gluten Free Flour:** [This 1 to 1 baking flour](https:\/\/www.bobsredmill.com\/gluten-free-1-to-1-baking-flour.html) may also be used in this recipe.\n- ***High Altitudes:*** Baking at a high altitude typically requires adjustments, see this [guide from Bob's Red Mill](https:\/\/www.kingarthurbaking.com\/learn\/resources\/high-altitude-baking) on what adjustments may be needed for this recipe.\n- ***Recipe Variations:*** For a **quicker version** without homemade dough, you can use **1 lb. of store-bought dough**, or try my [**French Bread Pizza**](https:\/\/thecozycook.com\/french-bread-pizza-recipe\/) or [**Naan Pizza**](https:\/\/thecozycook.com\/naan-pizza\/)**\\!** For a **low carb** option, try my [**Zucchini Crust Pizza**](https:\/\/thecozycook.com\/zucchini-crust-pizza\/)**.** For a **fun twist**, try my [**Buffalo Chicken Pizza**](https:\/\/thecozycook.com\/buffalo-chicken-pizza\/), [**Hawaiian Pizza**](https:\/\/thecozycook.com\/hawaiian-pizza\/)**,** [**Cast Iron Skillet Pizza**](https:\/\/thecozycook.com\/cast-iron-skillet-pizza\/)**,** [**Pizza Dip**](https:\/\/thecozycook.com\/pizza-dip\/) or [**Pizza Pasta**](https:\/\/thecozycook.com\/pizza-pasta\/) recipes\\!\n- **See blog post** for information on using **all-purpose flour vs. bread flour** **and pizza topping options.**\n***\n**Make-Ahead Method:**\n\n- **Prepare the [dough](https:\/\/thecozycook.com\/pizza-dough-recipe\/) as outlined in the recipe**. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag.\n- **Refrigerate for 3-4 days** or **freeze for 3-4 months.**\n- Thaw completely and let it sit out for 30 minutes prior to using.\n***\n**Storing Leftover Pizza:**\n\n- Store in an airtight container and **refrigerate for 3 days** or **freeze for up to 3 months.**\n- **If frozen, thaw before reheating.** Do this overnight in the fridge or use a thaw\/defrost function in the microwave.\n- **To Reheat:** Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at **350° for 6-10 minutes.**\n***\nThe **nutritional information** provided is an estimate and is **per slice**. This recipe makes **8 slices** and assumes only the sauce and cheese are used as toppings.\n\nCalories: 226kcal, Carbohydrates: 28g, Protein: 9g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 17mg, Sodium: 497mg, Potassium: 128mg, Fiber: 2g, Sugar: 2g, Vitamin A: 209IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 2mg\n\nCourse: Main Course\n\nCuisine: American\n\n### Want to save this recipe?\nI'll email it to you for later\\!\n\n## My Cookbooks\n[![Let's Eat cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-letseat.png)](https:\/\/thecozycook.com\/lets-eat\/)\n\n### Let's Eat\\!100+ Recipes with Next-Level Flavor.\nStephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes.\n\n[![The Cozy Cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-cozycookbook.png)](https:\/\/thecozycook.com\/the-cozy-cookbook\/)\n\n### The Cozy CookbookEasy Recipes. Extra Comfort.\nThis beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.","meta_canonical":null}

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Boilerpipe Text	by Stephanie on March 20, 2023 ( Updated February 6, 2026) 29 *This post may contain affiliate links. Read more » This homemade pizza recipe is easy to make with restaurant quality dough that bakes up to golden perfection! Top it with pizza sauce, mozzarella cheese and your favorite toppings and get ready for the best pizza ever. Be sure to try my Buffalo Chicken Pizza and Hawaiian Pizza recipes next! Homemade Pizza Nothing beats homemade pizza night! This incredible pizza dough is easy to make and bakes to golden perfection for a crust that’s crisp on the outside, and soft and pillowy on the inside. (If you’re not a crust eater, that’s about to change!) 🍕 The other thing I love about this crust is how sturdy it is, with just the right amount of thickness. Don’t be afraid to pack on the toppings, this pizza dough can handle it! Don’t miss my pro tips , make-ahead method , and topping suggestions below! How to Make It See recipe card below this post for ingredient quantities and full instructions. Add the yeast to a small bowl with sugar and warm water (105-115°). Cover with saran wrap and let it sit for 5 minutes. In a medium bowl, add half of the flour, salt, and garlic powder. Stir to combine. Add the yeast mixture, oil, and gradually mix in remaining flour. Knead for 3-5 minutes and transfer to a clean bowl. Cover with saran wrap and let rise until doubled by half, (30-60+ minutes), or overnight in the fridge. Gently punch it down and knead 5 times. Spread into a 12-inch circle and transfer to a preheated, floured pizza pan (or stone). Use a fork to poke holes in the crust to keep it flat while baking. Brush with olive oil, then top with sauce. Top with cheese and toppings. Bake in a preheated 450° oven for 13-15 minutes. Remove, slice, and serve! Bread Flour vs. All Purpose Flour Bread flour or all-purpose flour can be used for this recipe. Bread flour has more protein, which results in higher gluten, which results in stretchy dough and slightly chewier crust. I recommend weighing your flour to ensure your final outcome is as expected, they generally weigh the same. Gluten Free Flour: This 1 to 1 baking flour may also be used in this recipe. Oven Temperature for Pizza A super hot oven temperature is ideal for pizza . Restaurants bake theirs at temperatures over 850°! (But we won’t mimic anything close to that at home.) A 450° oven yields a great result, make sure the oven is very sufficiently preheated. (When it says it’s ready, give it at least an extra 20 minutes if possible.) Homemade Pizza Toppings Meats: Pepperoni, Hamburger, Sausage, Bacon, Ham , Buffalo Chicken, BBQ Chicken, Chicken Tenders, Grilled Chicken, Pulled Pork, Capicola, Salami, Meatballs. Veggies: Onions, Peppers, Mushrooms, Tomatoes, Spinach, Broccoli, Banana Peppers, Jalapeno Peppers, Garlic, Basil, Leeks. Other: Pineapple , Olives, Mozzarella, Parmesan, Feta, Ricotta, Goat Cheese, Oregano, Thyme, Rosemary, Red Pepper Flakes, Marinara Sauce, Blue Cheese, Ranch, BBQ Sauce. For the Crust: Brush my Olive Oil Bread Dip on the crust for crazy good flavor! Pro Tips Yeast: This recipe calls for Instant Yeast, but I’m always successful when I use Active Dry yeast as well. Rising Trick: A warm environment (75-78° F) is ideal for rising. I’ll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I’m experiencing a colder NH day! Salt: Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use Redmond Real Salt for all of my baking and cooking recipes. (Enter code ‘ COZY ‘ for 15% off!) Of course, table salt can definitely be used if that’s what you have on hand. Cheese: Be sure to use whole milk, low moisture mozzarella for this ( not fresh ). Shred it fresh from a block, it will melt much better. I use Dragone or Galbani . High Altitudes: Baking at a high altitude typically requires adjustments, see this guide from Bob’s Red Mill on what adjustments may be needed for this recipe. Recipe Variations: For a quicker version without homemade dough, you can use 1 lb. of store-bought dough , or try my French Bread Pizza or Naan Pizza ! For a low carb option, try my Zucchini Crust Pizza . For a fun twist , try my Buffalo Chicken Pizza , Hawaiian Pizza , Cast Iron Skillet Pizza , Pizza Dip or Pizza Pasta recipes! Storing Leftover Pizza Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months. If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at 350° for 6-10 minutes. Make-Ahead Method Prepare the dough as outlined in the recipe . Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag. Refrigerate for 3-4 days or freeze for 3-4 months. How to Thaw Frozen Pizza Dough Let frozen dough thaw in the fridge for about 8 hours or overnight. Let it sit out for 30 minutes, then prepare pizza as outlined. Tools For This Recipe (Amazon affiliate links)- Check out all of my kitchen essentials here. Cheese Grater – Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better. Kitchen Scale – Weigh flour when baking whenever possible, this can ensure your finished product comes out as expected! Mixing Bowls – These 3 sizes are perfect for the bowls needed in this recipe! Wooden Spoon – Nice and sturdy for mixing! Rolling Pin – My preferred tool for rolling out the dough. Pizza Stone – Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!) Pizza Cutter – This one takes up little space! Cheese and Red Pepper Flakes Shakers – Just like the restaurants use! Try These Next Get My Free E-Book! I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over! And be sure to follow me on Instagram , Pinterest , & Facebook ! Tried This Recipe? Leave a review, I love hearing your feedback! ⭐⭐⭐⭐ This Homemade Pizza Recipe is easy to make and includes the most delicious homemade dough recipe. Just add sauce, cheese, and your favorite toppings and bake to golden perfection! For the Dough ▢ 2 ¼ teaspoons instant yeast , equal to 1 packet. See notes ▢ ¾ cup warm water , 105-115° F ▢ 2 teaspoons sugar ▢ 2 cups all-purpose or bread flour , plus up to 1/3 cup as needed (250-290 g) ▢ 1 teaspoon salt ▢ ¼ teaspoon garlic powder ▢ 2 tablespoons olive oil , plus more for bowl/crust For the Pizza ▢ ½ cup pizza sauce ▢ 1 ½ cups mozzarella cheese , whole milk low moisture ▢ pizza toppings , as desired Pizza Garnishes ▢ Roughly chopped parsley ▢ Freshly grated Parmesan cheese ▢ Red pepper flakes In a small bowl, dissolve the yeast and sugar in the warm water. (The warm water and sugar activates the yeast.) Cover with plastic wrap and set aside for 5 minutes. In a large bowl, add the salt, garlic powder, and 1/2 of the flour. Stir to combine. Add the warm water/yeast mixture and the olive oil. Use a wooden spoon to stir well, then gradually stir in the remaining cup of flour. Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl. Dust your hands with flour and knead the dough in the bowl for 3-5 minutes. If the dough becomes too sticky, gradually add additional flour in small dustings, up to 1/3 cup additional. If you poke the dough with your finger and it slowly comes back, it’s ready to rise. Shape into a ball. Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough . Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size. (This gives time to for the gluten to develop, which allows the dough to stretch without breaking.) You can also let it rise in the fridge overnight. Preheat oven to 450° F during the last 30+ minutes to ensure it has plenty of time to get fully up to temperature. Optional: Place the pizza pan (or stone) in the oven as it preheats. Gently punch down the dough and knead it 5 times to smooth it out. Spread the dough into an even 12-inch circle , either with your hands or with a rolling pin. (I also like to use my fingers to form a crust along the edge.) Remove the pizza pan from the oven and sprinkle it with a thin, even layer of flour. Transfer the dough onto it. Use a fork to gently poke holes in the dough to prevent the crust from bubbling up as it bakes. Drizzle it with 1 tablespoon olive oil and use a pastry brush to spread it out over the dough. Top with pizza sauce, cheese, and toppings. Bake for 13-15 minutes. Even if the cheese is melted, give the crust enough time to cook and crisp on the bottom, resist the urge to remove it too early, but don’t let it get too brown on the top. Mine takes 15 minutes exactly. Remove the pizza from the oven and use a spatula to lift the crust to check the bottom, ensuring it’s slightly browned and crisp. Garnish with parsley, grated Parmesan, and red pepper flakes if desired. Slice and serve! Pro Tips: Yeast: This recipe calls for Instant Yeast , but I'm always successful when I use Active Dry yeast as well. Rising Trick: A warm environment (75-78° F) is ideal for rising. I'll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I'm experiencing a colder NH day! Salt: Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use Redmond Real Salt for all of my baking and cooking recipes. (Enter code ' COZY ' for 15% off!) Of course, table salt can definitely be used if that's what you have on hand. Cheese: Be sure to use whole milk, low moisture mozzarella for this ( not fresh ). Shred it fresh from a block, it will melt much better. I use Dragone or Galbani . Gluten Free Flour: This 1 to 1 baking flour may also be used in this recipe. High Altitudes: Baking at a high altitude typically requires adjustments, see this guide from Bob's Red Mill on what adjustments may be needed for this recipe. Recipe Variations: For a quicker version without homemade dough, you can use 1 lb. of store-bought dough , or try my French Bread Pizza or Naan Pizza ! For a low carb option, try my Zucchini Crust Pizza . For a fun twist , try my Buffalo Chicken Pizza , Hawaiian Pizza , Cast Iron Skillet Pizza , Pizza Dip or Pizza Pasta recipes! See blog post for information on using all-purpose flour vs. bread flour and pizza topping options. Make-Ahead Method: Prepare the dough as outlined in the recipe . Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag. Refrigerate for 3-4 days or freeze for 3-4 months. Thaw completely and let it sit out for 30 minutes prior to using. Storing Leftover Pizza: Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months. If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at 350° for 6-10 minutes. The nutritional information provided is an estimate and is per slice . This recipe makes 8 slices and assumes only the sauce and cheese are used as toppings. Calories: 226 kcal , Carbohydrates: 28 g , Protein: 9 g , Fat: 9 g , Saturated Fat: 3 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 4 g , Cholesterol: 17 mg , Sodium: 497 mg , Potassium: 128 mg , Fiber: 2 g , Sugar: 2 g , Vitamin A: 209 IU , Vitamin C: 1 mg , Calcium: 114 mg , Iron: 2 mg Course: Main Course Cuisine: American Want to save this recipe? I'll email it to you for later! My Cookbooks Let's Eat! 100+ Recipes with Next-Level Flavor. Stephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes. The Cozy Cookbook Easy Recipes. Extra Comfort. This beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.
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[Order Now\!](https://thecozycook.com/cookbook/) [Home](https://thecozycook.com/) » [Dinner](https://thecozycook.com/dinner/) » Homemade Pizza # Homemade Pizza by [Stephanie](https://thecozycook.com/aboutthecozycook/) on March 20, 2023 (Updated February 6, 2026) [29](https://thecozycook.com/homemade-pizza/#comments) \This post may contain affiliate links. [Read more »](https://thecozycook.com/privacy-policy/) [Jump to Recipe](https://thecozycook.com/homemade-pizza/#wprm-recipe-container-49909) ![A college of homemade pizza with toppings on a pizza stone.](https://thecozycook.com/wp-content/uploads/2023/03/Homemade-Pizza-Pin-1-250x250.jpg) This homemade pizza recipe is easy to make with [restaurant quality dough](https://thecozycook.com/pizza-dough-recipe/) that bakes up to golden perfection! Top it with pizza sauce, mozzarella cheese and your favorite toppings and get ready for the best pizza ever.* Be sure to try my [Buffalo Chicken Pizza](https://thecozycook.com/buffalo-chicken-pizza/) and [Hawaiian Pizza](https://thecozycook.com/hawaiian-pizza/) recipes next\! [![Homemade Pizza on a pizza stone with pepperoni, peppers, and olives.](https://thecozycook.com/wp-content/uploads/2023/03/Homemade-Pizza-1.jpg)](https://thecozycook.com/homemade-pizza/ "Homemade-Pizza-1") ## Homemade Pizza Nothing beats homemade pizza night! This incredible [pizza dough](https://thecozycook.com/pizza-dough-recipe/) is easy to make and bakes to golden perfection for a crust that’s crisp on the outside, and soft and pillowy on the inside. (If you’re not a crust eater, that’s about to change!) 🍕 The other thing I love about this crust is how sturdy it is, with just the right amount of thickness. Don’t be afraid to pack on the toppings, this pizza dough can handle it\! Don’t miss my pro tips, make-ahead method, and topping suggestions below\! ## How to Make It See recipe card below this post for ingredient quantities and full instructions. Add the yeast to a small bowl with sugar and warm water (105-115°). Cover with saran wrap and let it sit for 5 minutes. In a medium bowl, add half of the flour, salt, and garlic powder. Stir to combine. Add the yeast mixture, oil, and gradually mix in remaining flour. ![Making homemade pizza dough with yeast, flour, sugar, salt, and oil.](https://thecozycook.com/wp-content/uploads/2023/03/How-to-make-Homemade-Pizza-1.jpg) Knead for 3-5 minutes and transfer to a clean bowl. Cover with saran wrap and let rise until doubled by half, (30-60+ minutes), or overnight in the fridge. Gently punch it down and knead 5 times. Spread into a 12-inch circle and transfer to a preheated, floured pizza pan (or stone). ![Homemade pizza dough in a bowl before and after rising.](https://thecozycook.com/wp-content/uploads/2023/03/How-to-make-Homemade-Pizza-4.jpg) Use a fork to poke holes in the crust to keep it flat while baking. Brush with olive oil, then top with sauce. ![Homemade pizza dough on a pizza pan with sauce being added.](https://thecozycook.com/wp-content/uploads/2023/03/How-to-make-Homemade-Pizza-3.jpg) Top with cheese and toppings. Bake in a preheated 450° oven for 13-15 minutes. Remove, slice, and serve\! ![Homemade Pizza before and after baking.](https://thecozycook.com/wp-content/uploads/2023/03/How-to-make-Homemade-Pizza-2.jpg) ## Bread Flour vs. All Purpose Flour - Bread flour or all-purpose flour can be used for this recipe. Bread flour has more protein, which results in higher gluten, which results in stretchy dough and slightly chewier crust. - I recommend weighing your flour to ensure your final outcome is as expected, they generally weigh the same. - Gluten Free Flour: [This 1 to 1 baking flour](https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html) may also be used in this recipe. ## Oven Temperature for Pizza - A super hot oven temperature is ideal for pizza. Restaurants bake theirs at temperatures over 850°! (But we won’t mimic anything close to that at home.) - A 450° oven yields a great result, make sure the oven is very sufficiently preheated. (When it says it’s ready, give it at least an extra 20 minutes if possible.) ## Homemade Pizza Toppings - *Meats:* Pepperoni, Hamburger, Sausage, Bacon, [Ham](https://thecozycook.com/hawaiian-pizza/), [Buffalo Chicken,](https://thecozycook.com/buffalo-chicken-pizza/) BBQ Chicken, Chicken Tenders, Grilled Chicken, Pulled Pork, Capicola, Salami, Meatballs. - *Veggies:* Onions, Peppers, Mushrooms, Tomatoes, Spinach, Broccoli, Banana Peppers, Jalapeno Peppers, Garlic, Basil, Leeks. - *Other:* [Pineapple](https://thecozycook.com/hawaiian-pizza/), Olives, Mozzarella, Parmesan, Feta, Ricotta, Goat Cheese, Oregano, Thyme, Rosemary, Red Pepper Flakes, Marinara Sauce, Blue Cheese, Ranch, BBQ Sauce. - For the Crust: Brush my [Olive Oil Bread Dip](https://thecozycook.com/olive-oil-bread-dip/) on the crust for crazy good flavor\! ## Pro Tips - *Yeast:* This recipe calls for Instant Yeast, but I’m always successful when I use Active Dry yeast as well. - *Rising Trick:* A warm environment (75-78° F) is ideal for rising. I’ll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I’m experiencing a colder NH day\! - *Salt:* Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use [Redmond Real Salt](https://glnk.io/oq72y/46) for all of my baking and cooking recipes. (Enter code ‘COZY‘ for 15% off!) Of course, table salt can definitely be used if that’s what you have on hand. - *Cheese:* Be sure to use whole milk, low moisture mozzarella for this (not fresh). Shred it fresh from a block, it will melt much better. I use [Dragone](https://www.dragonecheese.com/en/products/mozzarella/whole-milk-mozzarella) or [Galbani](https://galbanicheese.com/our-cheeses/dairy-aisle#link-dairy-aisle-cheeses-mozzarella). - *High Altitudes:* Baking at a high altitude typically requires adjustments, see this [guide from Bob’s Red Mill](https://www.kingarthurbaking.com/learn/resources/high-altitude-baking) on what adjustments may be needed for this recipe. - *Recipe Variations:* For a quicker version without homemade dough, you can use 1 lb. of store-bought dough, or try my [French Bread Pizza](https://thecozycook.com/french-bread-pizza-recipe/) or [Naan Pizza](https://thecozycook.com/naan-pizza/)\! For a low carb option, try my [Zucchini Crust Pizza](https://thecozycook.com/zucchini-crust-pizza/). For a fun twist, try my [Buffalo Chicken Pizza](https://thecozycook.com/buffalo-chicken-pizza/), [Hawaiian Pizza](https://thecozycook.com/hawaiian-pizza/), [Cast Iron Skillet Pizza](https://thecozycook.com/cast-iron-skillet-pizza/), [Pizza Dip](https://thecozycook.com/pizza-dip/) or [Pizza Pasta](https://thecozycook.com/pizza-pasta/) recipes\! ## Storing Leftover Pizza - Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months. - If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. - To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at 350° for 6-10 minutes. ## Make-Ahead Method - Prepare the dough as outlined in the recipe. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag. - Refrigerate for 3-4 days or freeze for 3-4 months. ## How to Thaw Frozen Pizza Dough - Let frozen dough thaw in the fridge for about 8 hours or overnight. Let it sit out for 30 minutes, then prepare pizza as outlined. ![A hand pulling up a slice of homemade pizza from a pizza pan.](https://thecozycook.com/wp-content/uploads/2023/03/Homemade-Pizza-2.jpg) > ## Tools For This Recipe > (Amazon affiliate links)- Check out all of my [kitchen essentials here.](https://www.amazon.com/shop/thecozycook) > > - [Cheese Grater](https://amzn.to/3ZFjxbL)– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better. > - [Kitchen Scale](https://amzn.to/3TclZ73)– Weigh flour when baking whenever possible, this can ensure your finished product comes out as expected\! > - [Mixing Bowls](https://amzn.to/3LlYnei)– These 3 sizes are perfect for the bowls needed in this recipe\! > - [Wooden Spoon](https://amzn.to/3JADJWo)– Nice and sturdy for mixing\! > - [Rolling Pin](https://amzn.to/3mLsHF4)– My preferred tool for rolling out the dough. > - [Pizza Stone](https://amzn.to/3ZDOU6A)– Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!) > - [Pizza Cutter](https://amzn.to/3Jc5P9i)– This one takes up little space\! > - [Cheese and Red Pepper Flakes Shakers](https://amzn.to/3T9Sbbe)– Just like the restaurants use\! ## Try These Next [![Slices of Stromboli on a white plate with parsley in the background.](https://thecozycook.com/wp-content/uploads/2023/07/Stromboli-1-252x315.jpg)](https://thecozycook.com/stromboli/ "Stromboli-1") Stromboli [![Chicken Parmesan on a tray with marinara sauce, mozzarella, and fresh parsley.](https://thecozycook.com/wp-content/uploads/2022/08/Chicken-Parmesan-Recipe-1-252x315.jpg)](https://thecozycook.com/chicken-parmesan-recipe/ "Chicken-Parmesan-Recipe-1") Chicken Parmesan [![Buffalo Chicken Pizza cut into slices with buffalo sauce and blue cheese.](https://thecozycook.com/wp-content/uploads/2023/08/Buffalo-Chicken-Pizza-1--252x315.jpg)](https://thecozycook.com/buffalo-chicken-pizza/ "Buffalo-Chicken-Pizza-1-") Buffalo Chicken Pizza [![A white plate of Pizza Pasta with Pepperoni and meat sauce.](https://thecozycook.com/wp-content/uploads/2022/12/Pizza-Pasta-3-252x315.jpg)](https://thecozycook.com/pizza-pasta/ "Pizza-Pasta-3") Pizza Pasta [![A white casserole dish with Baked Ravioli with a wooden spoon in it.](https://thecozycook.com/wp-content/uploads/2022/02/Baked-Ravioli-1-252x315.jpg)](https://thecozycook.com/baked-ravioli/ "Baked-Ravioli-1") Baked Ravioli [![A skillet filled with cheesy Stuffed Shells with mozzarella cheese and parsley on top.](https://thecozycook.com/wp-content/uploads/2021/10/Stuffed-Shells-252x315.jpg)](https://thecozycook.com/stuffed-shells/ "Stuffed-Shells") Stuffed Shells > ## Get My Free E-Book\! > - I’ve got a FREE e-Book with 7 super popular dinner recipes! [Click here to join my email list](https://thecozycook.com/free-meal-plan/) and I’ll send your e-Book right over\! > - And be sure to follow me on [Instagram](https://www.instagram.com/thecozycook/), [Pinterest](https://www.pinterest.com/TheCozyCook/), & [Facebook](https://www.facebook.com/TheCozyCook/)\! ## Tried This Recipe? Leave a review, I love hearing your feedback! ⭐⭐⭐⭐ ![A hand pulling up a slice of homemade pizza with a golden crust and toppings.](https://thecozycook.com/wp-content/uploads/2023/03/Homemade-Pizza-f-200x200.jpg) ## Homemade Pizza Prep Time: 15 minutes minutes Cook Time: 15 minutes minutes Rise Time: 30 minutes minutes Total Time: 1 hour hour 4\.75 from 8 ratings Servings: 8 slices Tap or hover to scale [Print](https://thecozycook.com/wprm_print/homemade-pizza) [Email](mailto:?subject=Check%20out%20this%20recipe%21&body=Here%27s%20a%20recipe%20to%20keep%21%0A%0AHomemade%20Pizza%0Ahttps%3A%2F%2Fthecozycook.com%2Fhomemade-pizza%2F) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fthecozycook.com%2Fhomemade-pizza%2F&media=https%3A%2F%2Fthecozycook.com%2Fwp-content%2Fuploads%2F2023%2F03%2FHomemade-Pizza-Pin-1.jpg&description=This+Homemade+Pizza+Recipe+is+easy+to+make+and+includes+the+most+delicious+homemade+dough+recipe.+Just+add+sauce%2C+cheese%2C+and+your+favorite+toppings+and+bake+to+golden+perfection%21&is_video=false) [Save](https://app.grow.me/) [Saved\!](https://app.grow.me/) [Review](https://thecozycook.com/homemade-pizza/#commentform) This Homemade Pizza Recipe is easy to make and includes the most delicious homemade dough recipe. Just add sauce, cheese, and your favorite toppings and bake to golden perfection\! ### Ingredients [US Customary](https://thecozycook.com/homemade-pizza/) - [Metric](https://thecozycook.com/homemade-pizza/) #### For the Dough - ▢ 2 ¼ teaspoons instant yeast, equal to 1 packet. See notes - ▢ ¾ cup warm water, 105-115° F - ▢ 2 teaspoons sugar - ▢ 2 cups all-purpose or bread flour, plus up to 1/3 cup as needed (250-290 g) - ▢ 1 teaspoon salt - ▢ ¼ teaspoon garlic powder - ▢ 2 tablespoons olive oil, plus more for bowl/crust #### For the Pizza - ▢ ½ cup pizza sauce - ▢ 1 ½ cups mozzarella cheese, whole milk low moisture - ▢ pizza toppings, as desired #### Pizza Garnishes - ▢ Roughly chopped parsley - ▢ Freshly grated Parmesan cheese - ▢ Red pepper flakes Cook Mode Prevent your screen from going dark ### Instructions - In a small bowl, dissolve the yeast and sugar in the warm water. (The warm water and sugar activates the yeast.) Cover with plastic wrap and set aside for 5 minutes. - In a large bowl, add the salt, garlic powder, and 1/2 of the flour. Stir to combine. Add the warm water/yeast mixture and the olive oil. Use a wooden spoon to stir well, then gradually stir in the remaining cup of flour. Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl. - Dust your hands with flour and knead the dough in the bowl for 3-5 minutes. If the dough becomes too sticky, gradually add additional flour in small dustings, up to 1/3 cup additional. If you poke the dough with your finger and it slowly comes back, it’s ready to rise. Shape into a ball. - Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size. (This gives time to for the gluten to develop, which allows the dough to stretch without breaking.) You can also let it rise in the fridge overnight. - Preheat oven to 450° F during the last 30+ minutes to ensure it has plenty of time to get fully up to temperature. Optional: Place the pizza pan (or stone) in the oven as it preheats. - Gently punch down the dough and knead it 5 times to smooth it out. - Spread the dough into an even 12-inch circle, either with your hands or with a rolling pin. (I also like to use my fingers to form a crust along the edge.) - Remove the pizza pan from the oven and sprinkle it with a thin, even layer of flour. Transfer the dough onto it. - Use a fork to gently poke holes in the dough to prevent the crust from bubbling up as it bakes. Drizzle it with 1 tablespoon olive oil and use a pastry brush to spread it out over the dough. - Top with pizza sauce, cheese, and toppings. - Bake for 13-15 minutes. Even if the cheese is melted, give the crust enough time to cook and crisp on the bottom, resist the urge to remove it too early, but don’t let it get too brown on the top. Mine takes 15 minutes exactly. - Remove the pizza from the oven and use a spatula to lift the crust to check the bottom, ensuring it’s slightly browned and crisp. - Garnish with parsley, grated Parmesan, and red pepper flakes if desired. Slice and serve\! ### Notes Pro Tips: - *Yeast:* This recipe calls for Instant Yeast, but I'm always successful when I use Active Dry yeast as well. - *Rising Trick:* A warm environment (75-78° F) is ideal for rising. I'll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I'm experiencing a colder NH day\! - *Salt:* Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use [Redmond Real Salt](https://glnk.io/oq72y/46) for all of my baking and cooking recipes. (Enter code 'COZY' for 15% off!) Of course, table salt can definitely be used if that's what you have on hand. - *Cheese:* Be sure to use whole milk, low moisture mozzarella for this (not fresh). Shred it fresh from a block, it will melt much better. I use [Dragone](https://www.dragonecheese.com/en/products/mozzarella/whole-milk-mozzarella) or [Galbani](https://galbanicheese.com/our-cheeses/dairy-aisle#link-dairy-aisle-cheeses-mozzarella). - Gluten Free Flour: [This 1 to 1 baking flour](https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html) may also be used in this recipe. - *High Altitudes:* Baking at a high altitude typically requires adjustments, see this [guide from Bob's Red Mill](https://www.kingarthurbaking.com/learn/resources/high-altitude-baking) on what adjustments may be needed for this recipe. - *Recipe Variations:* For a quicker version without homemade dough, you can use 1 lb. of store-bought dough, or try my [French Bread Pizza](https://thecozycook.com/french-bread-pizza-recipe/) or [Naan Pizza](https://thecozycook.com/naan-pizza/)\! For a low carb option, try my [Zucchini Crust Pizza](https://thecozycook.com/zucchini-crust-pizza/). For a fun twist, try my [Buffalo Chicken Pizza](https://thecozycook.com/buffalo-chicken-pizza/), [Hawaiian Pizza](https://thecozycook.com/hawaiian-pizza/), [Cast Iron Skillet Pizza](https://thecozycook.com/cast-iron-skillet-pizza/), [Pizza Dip](https://thecozycook.com/pizza-dip/) or [Pizza Pasta](https://thecozycook.com/pizza-pasta/) recipes\! - See blog post for information on using all-purpose flour vs. bread flour and pizza topping options. * Make-Ahead Method: - Prepare the [dough](https://thecozycook.com/pizza-dough-recipe/) as outlined in the recipe. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag. - Refrigerate for 3-4 days or freeze for 3-4 months. - Thaw completely and let it sit out for 30 minutes prior to using. * Storing Leftover Pizza: - Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months. - If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. - To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at 350° for 6-10 minutes. * The nutritional information provided is an estimate and is per slice. This recipe makes 8 slices** and assumes only the sauce and cheese are used as toppings. ### Nutrition Calories: 226kcal, Carbohydrates: 28g, Protein: 9g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 17mg, Sodium: 497mg, Potassium: 128mg, Fiber: 2g, Sugar: 2g, Vitamin A: 209IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 2mg Did you try this recipe?Mention [@TheCozyCook](https://www.instagram.com/TheCozyCook) on Instagram or tag [\#thecozycook](https://www.instagram.com/explore/tags/thecozycook)\! Course: Main Course Cuisine: American Author: [Stephanie](https://thecozycook.com/aboutthecozycook/) ### Want to save this recipe? I'll email it to you for later\! [Dinner](https://thecozycook.com/dinner/) [Freezer Food](https://thecozycook.com/freezer-food/) [Italian](https://thecozycook.com/italian/) [Make Ahead Recipes](https://thecozycook.com/make-ahead/) [Our Favorite Recipes](https://thecozycook.com/favorite/) [Takeout Recipes](https://thecozycook.com/takeout-recipes/) posted by Stephanie on March 20, 2023 — [29 Comments »](https://thecozycook.com/homemade-pizza/#comments) ## My Cookbooks [![Let's Eat cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-letseat.png)](https://thecozycook.com/lets-eat/) ### Let's Eat\!100+ Recipes with Next-Level Flavor. Stephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes. [Pre-Order Now](https://thecozycook.com/lets-eat/) [![The Cozy Cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-cozycookbook.png)](https://thecozycook.com/the-cozy-cookbook/) ### The Cozy CookbookEasy Recipes. Extra Comfort. This beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more. [Buy Now](https://thecozycook.com/the-cozy-cookbook/) [« Previous PostCajun Chicken](https://thecozycook.com/cajun-chicken/) [Next Post » Shrimp Alfredo](https://thecozycook.com/shrimp-alfredo/) ### Leave a Comment & Rate this Recipe [Cancel reply](https://thecozycook.com/homemade-pizza/#respond) ### 29 comments on “Homemade Pizza” ## Comment navigation [Older Comments](https://thecozycook.com/homemade-pizza/comment-page-1/#comments) 1. Cheri Neal — March 8, 2026 @ 11:17 am [Reply](https://thecozycook.com/homemade-pizza/#comment-116464) Thank you so much! I bwill make sure I follow these suggestions next time I make your recipe\! - [Stephanie](https://www.thecozycook.com/) — March 8, 2026 @ 12:22 pm [Reply](https://thecozycook.com/homemade-pizza/#comment-116465) Sure thing my friend! 🙂 Anytime! Have a great rest of your day and a wonderful week ahead\! 2. Cheri Neal — March 7, 2026 @ 5:36 pm [Reply](https://thecozycook.com/homemade-pizza/#comment-116437) I love your recipes but the crust was hard? I don’t know why. - [Stephanie](https://www.thecozycook.com/) — March 7, 2026 @ 8:52 pm [Reply](https://thecozycook.com/homemade-pizza/#comment-116448) Hi! Define “hard”? I don’t know what you mean I guess. What did you cook the pizza on? I need more info to help 🙂 - Cheri Neal — March 8, 2026 @ 3:14 am I baked it on a pizza stone. The edge was soft but the center wasn’t. It was good but tough. Not crisp. - [Stephanie](https://www.thecozycook.com/) — March 8, 2026 @ 11:08 am Okay! This could be caused by a few things- if it was tough/leathery in the middle rather than crisp, it may have been underbaked/not quite ready to be pulled yet. Also, the dough may have been spread too thick in the middle. Another cause could be if the dough was under fermented (didn’t rise enough), or if the oven wasn’t hot enough. A super hot oven that’s had plenty of preheating time will yield the best result. It’s not so much the dough itself, especially if your issue was specific to the center of the pizza. It’s more about the overall technique. - [Stephanie](https://www.thecozycook.com/) — March 8, 2026 @ 11:14 am I’d also recommend trying a cast iron skillet as a cooking vessel. My [cast iron skillet pizza](https://thecozycook.com/cast-iron-skillet-pizza/) is AMAZING. I prefer it over using a pizza stone 🙂 3. Peg — November 1, 2025 @ 6:48 pm [Reply](https://thecozycook.com/homemade-pizza/#comment-110565) I love the dough recipe. I think I put too much pepperoni on it. My husband wanted it totally covered with pepperoni. But the end product to me tasted too salty!! I think I need to put less pepperoni and more mozzarella! Any advice? - [Stephanie](https://www.thecozycook.com/) — November 1, 2025 @ 9:50 pm [Reply](https://thecozycook.com/homemade-pizza/#comment-110577) Hi Peg! I think it comes down to personal preference, you and your husband may need to hash this one out 🙂 You want more cheese, he wants more pepperoni, and I give my own measurements here already. ❤️ ## Comment navigation [Older Comments](https://thecozycook.com/homemade-pizza/comment-page-1/#comments) ## My Cookbooks [![Let's Eat cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-letseat.png)](https://thecozycook.com/lets-eat/) ### Let's Eat\!100+ Recipes with Next-Level Flavor Stephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes. [Buy Now](https://thecozycook.com/lets-eat/) [![The Cozy Cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-cozycookbook.png)](https://thecozycook.com/the-cozy-cookbook) ### The Cozy CookbookEasy Recipes. Extra Comfort. 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Readable Markdown	by [Stephanie](https://thecozycook.com/aboutthecozycook/) on March 20, 2023 (Updated February 6, 2026) [29](https://thecozycook.com/homemade-pizza/#comments) \This post may contain affiliate links. [Read more »](https://thecozycook.com/privacy-policy/) This homemade pizza recipe is easy to make with [restaurant quality dough](https://thecozycook.com/pizza-dough-recipe/) that bakes up to golden perfection! Top it with pizza sauce, mozzarella cheese and your favorite toppings and get ready for the best pizza ever.* Be sure to try my [Buffalo Chicken Pizza](https://thecozycook.com/buffalo-chicken-pizza/) and [Hawaiian Pizza](https://thecozycook.com/hawaiian-pizza/) recipes next\! [![Homemade Pizza on a pizza stone with pepperoni, peppers, and olives.](https://thecozycook.com/wp-content/uploads/2023/03/Homemade-Pizza-1.jpg)](https://thecozycook.com/homemade-pizza/ "Homemade-Pizza-1") ## Homemade Pizza Nothing beats homemade pizza night! This incredible [pizza dough](https://thecozycook.com/pizza-dough-recipe/) is easy to make and bakes to golden perfection for a crust that’s crisp on the outside, and soft and pillowy on the inside. (If you’re not a crust eater, that’s about to change!) 🍕 The other thing I love about this crust is how sturdy it is, with just the right amount of thickness. Don’t be afraid to pack on the toppings, this pizza dough can handle it\! Don’t miss my pro tips, make-ahead method, and topping suggestions below\! ## How to Make It See recipe card below this post for ingredient quantities and full instructions. Add the yeast to a small bowl with sugar and warm water (105-115°). Cover with saran wrap and let it sit for 5 minutes. In a medium bowl, add half of the flour, salt, and garlic powder. Stir to combine. Add the yeast mixture, oil, and gradually mix in remaining flour. ![Making homemade pizza dough with yeast, flour, sugar, salt, and oil.](https://thecozycook.com/wp-content/uploads/2023/03/How-to-make-Homemade-Pizza-1.jpg) Knead for 3-5 minutes and transfer to a clean bowl. Cover with saran wrap and let rise until doubled by half, (30-60+ minutes), or overnight in the fridge. Gently punch it down and knead 5 times. Spread into a 12-inch circle and transfer to a preheated, floured pizza pan (or stone). ![Homemade pizza dough in a bowl before and after rising.](https://thecozycook.com/wp-content/uploads/2023/03/How-to-make-Homemade-Pizza-4.jpg) Use a fork to poke holes in the crust to keep it flat while baking. Brush with olive oil, then top with sauce. ![Homemade pizza dough on a pizza pan with sauce being added.](https://thecozycook.com/wp-content/uploads/2023/03/How-to-make-Homemade-Pizza-3.jpg) Top with cheese and toppings. Bake in a preheated 450° oven for 13-15 minutes. Remove, slice, and serve\! ![Homemade Pizza before and after baking.](https://thecozycook.com/wp-content/uploads/2023/03/How-to-make-Homemade-Pizza-2.jpg) ## Bread Flour vs. All Purpose Flour - Bread flour or all-purpose flour can be used for this recipe. Bread flour has more protein, which results in higher gluten, which results in stretchy dough and slightly chewier crust. - I recommend weighing your flour to ensure your final outcome is as expected, they generally weigh the same. - Gluten Free Flour: [This 1 to 1 baking flour](https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html) may also be used in this recipe. ## Oven Temperature for Pizza - A super hot oven temperature is ideal for pizza. Restaurants bake theirs at temperatures over 850°! (But we won’t mimic anything close to that at home.) - A 450° oven yields a great result, make sure the oven is very sufficiently preheated. (When it says it’s ready, give it at least an extra 20 minutes if possible.) ## Homemade Pizza Toppings - *Meats:* Pepperoni, Hamburger, Sausage, Bacon, [Ham](https://thecozycook.com/hawaiian-pizza/), [Buffalo Chicken,](https://thecozycook.com/buffalo-chicken-pizza/) BBQ Chicken, Chicken Tenders, Grilled Chicken, Pulled Pork, Capicola, Salami, Meatballs. - *Veggies:* Onions, Peppers, Mushrooms, Tomatoes, Spinach, Broccoli, Banana Peppers, Jalapeno Peppers, Garlic, Basil, Leeks. - *Other:* [Pineapple](https://thecozycook.com/hawaiian-pizza/), Olives, Mozzarella, Parmesan, Feta, Ricotta, Goat Cheese, Oregano, Thyme, Rosemary, Red Pepper Flakes, Marinara Sauce, Blue Cheese, Ranch, BBQ Sauce. - For the Crust: Brush my [Olive Oil Bread Dip](https://thecozycook.com/olive-oil-bread-dip/) on the crust for crazy good flavor\! ## Pro Tips - *Yeast:* This recipe calls for Instant Yeast, but I’m always successful when I use Active Dry yeast as well. - *Rising Trick:* A warm environment (75-78° F) is ideal for rising. I’ll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I’m experiencing a colder NH day\! - *Salt:* Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use [Redmond Real Salt](https://glnk.io/oq72y/46) for all of my baking and cooking recipes. (Enter code ‘COZY‘ for 15% off!) Of course, table salt can definitely be used if that’s what you have on hand. - *Cheese:* Be sure to use whole milk, low moisture mozzarella for this (not fresh). Shred it fresh from a block, it will melt much better. I use [Dragone](https://www.dragonecheese.com/en/products/mozzarella/whole-milk-mozzarella) or [Galbani](https://galbanicheese.com/our-cheeses/dairy-aisle#link-dairy-aisle-cheeses-mozzarella). - *High Altitudes:* Baking at a high altitude typically requires adjustments, see this [guide from Bob’s Red Mill](https://www.kingarthurbaking.com/learn/resources/high-altitude-baking) on what adjustments may be needed for this recipe. - *Recipe Variations:* For a quicker version without homemade dough, you can use 1 lb. of store-bought dough, or try my [French Bread Pizza](https://thecozycook.com/french-bread-pizza-recipe/) or [Naan Pizza](https://thecozycook.com/naan-pizza/)\! For a low carb option, try my [Zucchini Crust Pizza](https://thecozycook.com/zucchini-crust-pizza/). For a fun twist, try my [Buffalo Chicken Pizza](https://thecozycook.com/buffalo-chicken-pizza/), [Hawaiian Pizza](https://thecozycook.com/hawaiian-pizza/), [Cast Iron Skillet Pizza](https://thecozycook.com/cast-iron-skillet-pizza/), [Pizza Dip](https://thecozycook.com/pizza-dip/) or [Pizza Pasta](https://thecozycook.com/pizza-pasta/) recipes\! ## Storing Leftover Pizza - Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months. - If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. - To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at 350° for 6-10 minutes. ## Make-Ahead Method - Prepare the dough as outlined in the recipe. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag. - Refrigerate for 3-4 days or freeze for 3-4 months. ## How to Thaw Frozen Pizza Dough - Let frozen dough thaw in the fridge for about 8 hours or overnight. Let it sit out for 30 minutes, then prepare pizza as outlined. ![A hand pulling up a slice of homemade pizza from a pizza pan.](https://thecozycook.com/wp-content/uploads/2023/03/Homemade-Pizza-2.jpg) > ## Tools For This Recipe > (Amazon affiliate links)- Check out all of my [kitchen essentials here.](https://www.amazon.com/shop/thecozycook) > > - [Cheese Grater](https://amzn.to/3ZFjxbL)– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better. > - [Kitchen Scale](https://amzn.to/3TclZ73)– Weigh flour when baking whenever possible, this can ensure your finished product comes out as expected\! > - [Mixing Bowls](https://amzn.to/3LlYnei)– These 3 sizes are perfect for the bowls needed in this recipe\! > - [Wooden Spoon](https://amzn.to/3JADJWo)– Nice and sturdy for mixing\! > - [Rolling Pin](https://amzn.to/3mLsHF4)– My preferred tool for rolling out the dough. > - [Pizza Stone](https://amzn.to/3ZDOU6A)– Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!) > - [Pizza Cutter](https://amzn.to/3Jc5P9i)– This one takes up little space\! > - [Cheese and Red Pepper Flakes Shakers](https://amzn.to/3T9Sbbe)– Just like the restaurants use\! ## Try These Next > ## Get My Free E-Book\! > - I’ve got a FREE e-Book with 7 super popular dinner recipes! [Click here to join my email list](https://thecozycook.com/free-meal-plan/) and I’ll send your e-Book right over\! > - And be sure to follow me on [Instagram](https://www.instagram.com/thecozycook/), [Pinterest](https://www.pinterest.com/TheCozyCook/), & [Facebook](https://www.facebook.com/TheCozyCook/)\! ## Tried This Recipe? Leave a review, I love hearing your feedback! ⭐⭐⭐⭐ ![A hand pulling up a slice of homemade pizza with a golden crust and toppings.](https://thecozycook.com/wp-content/uploads/2023/03/Homemade-Pizza-f-200x200.jpg) This Homemade Pizza Recipe is easy to make and includes the most delicious homemade dough recipe. Just add sauce, cheese, and your favorite toppings and bake to golden perfection\! #### For the Dough - ▢ 2 ¼ teaspoons instant yeast, equal to 1 packet. See notes - ▢ ¾ cup warm water, 105-115° F - ▢ 2 teaspoons sugar - ▢ 2 cups all-purpose or bread flour, plus up to 1/3 cup as needed (250-290 g) - ▢ 1 teaspoon salt - ▢ ¼ teaspoon garlic powder - ▢ 2 tablespoons olive oil, plus more for bowl/crust #### For the Pizza - ▢ ½ cup pizza sauce - ▢ 1 ½ cups mozzarella cheese, whole milk low moisture - ▢ pizza toppings, as desired #### Pizza Garnishes - ▢ Roughly chopped parsley - ▢ Freshly grated Parmesan cheese - ▢ Red pepper flakes - In a small bowl, dissolve the yeast and sugar in the warm water. (The warm water and sugar activates the yeast.) Cover with plastic wrap and set aside for 5 minutes. - In a large bowl, add the salt, garlic powder, and 1/2 of the flour. Stir to combine. Add the warm water/yeast mixture and the olive oil. Use a wooden spoon to stir well, then gradually stir in the remaining cup of flour. Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl. - Dust your hands with flour and knead the dough in the bowl for 3-5 minutes. If the dough becomes too sticky, gradually add additional flour in small dustings, up to 1/3 cup additional. If you poke the dough with your finger and it slowly comes back, it’s ready to rise. Shape into a ball. - Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size. (This gives time to for the gluten to develop, which allows the dough to stretch without breaking.) You can also let it rise in the fridge overnight. - Preheat oven to 450° F during the last 30+ minutes to ensure it has plenty of time to get fully up to temperature. Optional: Place the pizza pan (or stone) in the oven as it preheats. - Gently punch down the dough and knead it 5 times to smooth it out. - Spread the dough into an even 12-inch circle, either with your hands or with a rolling pin. (I also like to use my fingers to form a crust along the edge.) - Remove the pizza pan from the oven and sprinkle it with a thin, even layer of flour. Transfer the dough onto it. - Use a fork to gently poke holes in the dough to prevent the crust from bubbling up as it bakes. Drizzle it with 1 tablespoon olive oil and use a pastry brush to spread it out over the dough. - Top with pizza sauce, cheese, and toppings. - Bake for 13-15 minutes. Even if the cheese is melted, give the crust enough time to cook and crisp on the bottom, resist the urge to remove it too early, but don’t let it get too brown on the top. Mine takes 15 minutes exactly. - Remove the pizza from the oven and use a spatula to lift the crust to check the bottom, ensuring it’s slightly browned and crisp. - Garnish with parsley, grated Parmesan, and red pepper flakes if desired. Slice and serve\! Pro Tips: - *Yeast:* This recipe calls for Instant Yeast, but I'm always successful when I use Active Dry yeast as well. - *Rising Trick:* A warm environment (75-78° F) is ideal for rising. I'll sometimes place a dish towel in the dryer to warm it up, and place that over the saran wrap on the top and sides of the bowl while the dough is rising if I'm experiencing a colder NH day\! - *Salt:* Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use [Redmond Real Salt](https://glnk.io/oq72y/46) for all of my baking and cooking recipes. (Enter code 'COZY' for 15% off!) Of course, table salt can definitely be used if that's what you have on hand. - *Cheese:* Be sure to use whole milk, low moisture mozzarella for this (not fresh). Shred it fresh from a block, it will melt much better. I use [Dragone](https://www.dragonecheese.com/en/products/mozzarella/whole-milk-mozzarella) or [Galbani](https://galbanicheese.com/our-cheeses/dairy-aisle#link-dairy-aisle-cheeses-mozzarella). - Gluten Free Flour: [This 1 to 1 baking flour](https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html) may also be used in this recipe. - *High Altitudes:* Baking at a high altitude typically requires adjustments, see this [guide from Bob's Red Mill](https://www.kingarthurbaking.com/learn/resources/high-altitude-baking) on what adjustments may be needed for this recipe. - *Recipe Variations:* For a quicker version without homemade dough, you can use 1 lb. of store-bought dough, or try my [French Bread Pizza](https://thecozycook.com/french-bread-pizza-recipe/) or [Naan Pizza](https://thecozycook.com/naan-pizza/)\! For a low carb option, try my [Zucchini Crust Pizza](https://thecozycook.com/zucchini-crust-pizza/). For a fun twist, try my [Buffalo Chicken Pizza](https://thecozycook.com/buffalo-chicken-pizza/), [Hawaiian Pizza](https://thecozycook.com/hawaiian-pizza/), [Cast Iron Skillet Pizza](https://thecozycook.com/cast-iron-skillet-pizza/), [Pizza Dip](https://thecozycook.com/pizza-dip/) or [Pizza Pasta](https://thecozycook.com/pizza-pasta/) recipes\! - See blog post for information on using all-purpose flour vs. bread flour and pizza topping options. * Make-Ahead Method: - Prepare the [dough](https://thecozycook.com/pizza-dough-recipe/) as outlined in the recipe. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag. - Refrigerate for 3-4 days or freeze for 3-4 months. - Thaw completely and let it sit out for 30 minutes prior to using. * Storing Leftover Pizza: - Store in an airtight container and refrigerate for 3 days or freeze for up to 3 months. - If frozen, thaw before reheating. Do this overnight in the fridge or use a thaw/defrost function in the microwave. - To Reheat: Place cold pizza on a baking sheet and tent with foil to prevent it from drying out. Bake at 350° for 6-10 minutes. * The nutritional information provided is an estimate and is per slice. This recipe makes 8 slices** and assumes only the sauce and cheese are used as toppings. Calories: 226kcal, Carbohydrates: 28g, Protein: 9g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 17mg, Sodium: 497mg, Potassium: 128mg, Fiber: 2g, Sugar: 2g, Vitamin A: 209IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 2mg Course: Main Course Cuisine: American ### Want to save this recipe? I'll email it to you for later\! ## My Cookbooks [![Let's Eat cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-letseat.png)](https://thecozycook.com/lets-eat/) ### Let's Eat\!100+ Recipes with Next-Level Flavor. Stephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes. [![The Cozy Cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-cozycookbook.png)](https://thecozycook.com/the-cozy-cookbook/) ### The Cozy CookbookEasy Recipes. Extra Comfort. This beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.
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