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| Meta Title | Best Homemade Pizza Recipe (1 Hour or Overnight) - The Food Charlatan |
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| Boilerpipe Text | I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. Iāll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven!
Yesterday my 18-month-old son Edison was snuggling with me after waking from his nap. He saw a large freckle I have on my arm. Reached out his finger to touch it. Then dove in and tried to take a bite out of it.
Chocolate or freckle?
Chocolate or freckle???
I mean thereās only one way to find out.
Have you guys heard of that Japanese game show where they lock people in a room and whoever finds the piece of furniture made of chocolate first, wins? For real. Contestants have to go around biting chairs and door handles.
Iām sure theyād never let toddlers onto the show, but if they did Iād be willing to bet a lot of money that Edison would destroy all contenders. I have the bite marks to prove it!! Little monster!
How do you make a good Homemade Pizza?
Are you a pizza person? (Is there a person who is not a pizza person?) We do pizza every Friday at our house! We usually make it right here at home. (not always. Sometimes you just need to order pizza, amiright?) Iāve been making homemade pizza for years and years, and have lots of tips and tricks to share.
Todayās post is part of a 3-part series! First I shared my recipe for
Easy Homemade Pizza Sauce
. Then I posted about
Pizza Dough
and everything you need to know to get the perfect crust. Today we are putting it all together to make the best homemade pizza! Way more tasty than eating (chocolate?) freckles.
Tips for making homemade pizza:
Here are the basics. I go into LOTS of detail in the post below, (and in my two sister posts,
Pizza Sauce
and
Pizza Dough
), so keep reading for more info.
Use a
homemade dough
with lots of flavor. I will bore your brains out about how to achieve this in
my Pizza Dough post.
Use a decent
Pizza Sauce
(hereās my recipe)
Preheat your oven
at least 30 minutes. Yes, really, set a timer. I donāt care when your oven beeps to let you know itās reached the right temperature. Wait 30 minutes.
Par bake
your pizza crust to make sure your pizza has a crisp bottom and a cooked center
Use a
pizza stone
for crisp edges. Sorry, this is kind of nonnegotiable. Your oven sucks at pizza making. You need a hack.
How to make Homemade Pizza ā Step by Step
The best part about pizza is that it is actually pretty quick if you have everything ready to go. Iām going to share my exact method for baking pizza that I have been using for about 10 years now. Itās tried and tested, and results in delicious, crispy-edged, perfectly cheesy pizza every time.
The first thing you must do is preheat your oven up as high as it will go. It takes longer than you think to heat your oven up all the way! You want to give your oven at least 30 minutes to preheat. If you have a pizza stone, make sure itās inside the preheating oven.
What temperature do you cook homemade pizza?
The answer is always going to be: as hot as your little oven can go. For nice ovens, this can be up to 550 degrees F. For kinda crappy ovens, they are not going above 475 F. Pizza is traditionally cooked in 900 or 1,000 degree ovens. We canāt get our ovens at home quite that hot, but we want to get as close as we can. Figure out what your oven can do and crank up the heat.
Have towels ready to go by your smoke detector! If you have any food particle that drops to the oven floor (oil, sauce, cheese), it will start smoking and set off your alarm right away.
How to roll out pizza dough
Start out with about 12-16 ounces of dough. I worked really hard to perfect
my Pizza Dough recipe
and highly recommend it! But any pizza dough, homemade or store bought, will work for this recipe.
Prepare your work surface. I know most people dust the counter with flour, but I find that you risk ending up with a tougher dough this way. Too much flour = tough crust. (If your dough is very sticky, using flour is going to be just fine).
Instead, of flour, I usually drizzle some olive oil right onto my counter. Use your hands to rub it around.
Place your ball of dough in the center of your work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I like to leave a pretty healthy crust on the edges of my dough.
Continue patting and stretching the dough gently with your hands until it is about 12 inches across. Of course you can use a rolling pin if you want! (Use your hands to lift up the edges of the pizza when you are done to get more a lip for the crust.)
At this point, transfer the dough to a square of parchment paper. I highly recommend using parchment paper because itās SO much easier transferring your pizza into the oven.
Stretch and arrange the dough on the parchment paper. The dough shrinks a bit when you pick it up to transfer, just gently stretch it out again.
Drizzle a bit of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps the toppings stay separate from the dough, helping it cook more evenly. It also tastes delicious, especially on your crust, hello.
If you love a thicker crust pizza, let the rolled-out dough rest for 10 minutes at this point.
Do you need a pizza peel?
A
pizza peel
is that wooden board with a handle that you see restaurants using to transfer pizzas in and out of the oven. I donāt have one, because
a flat baking sheet
works just as well, and takes up less space in my kitchen. But Iām sure you will feel super fancy using a special peel?? You do you. Youāre going to need something flat for this next step:
How to par bake pizza crust
Once the oven is up to temperature, we are going to do a 1 to 2 minute par bake. This step is technically not necessary, but I never skip it. It guarantees a thoroughly cooked crust. Nobody wants a doughy pizza, yuck.
Use your pizza peel or a flat baking sheet to transfer the pizza dough
and
the parchment paper onto your pizza stone, pizza pan, or baking sheet. (I always just pull on the paper to move it onto the stone). Transfer to your stone or pan, shut the oven door and bake for 1-2 minutes, until it is slightly puffed.
Use your pizza peel or flat baking sheet to remove the pizza (still on the parchment paper) from the oven. Poke down any bubbles. Leave the crust on the peel while you add the toppings.
Start out with pizza sauce, of course.
Hereās my favorite pizza sauce recipe!
What cheese is best for homemade pizza?
Mozzarella, mozzarella!! Itās hardly even pizza if there is no mozzarella, right? You need parmesan too.
You can use pre-shredded regular (low moisture) mozzarella from the store. Itās what I use most of the time. Mozzarella that you shred yourself is going to melt better though. The shredded stuff has anti-caking agents added to it that inhibits melting.
If you are feeling fancy, you can also try out fresh mozzarella. (all the final photos in this post actually show regular low-moisture mozzarella fyi) You can find fresh in the deli section of your grocery store. While you are there, pick up a block of parmesan so you can add a couple tablespoons over the toppings of your pizza. Parmesan adds that little umph, donāt skip it.
My biggest tip for getting the best melty cheese situation on your pizza is to use slices of cheese AND shredded cheese. You can use regular mozzarella for this, it doesnāt have to be fancy fresh expensive mozz. (sometimes if I donāt have block mozzarella Iāll even
use string cheese!
) Add a few thin slices of cheese to your pizza, THEN top with more shredded cheese. Using slices makes for the BEST melty cheese situation!
Homemade Pizza Ideas for Toppings ā What can I put on a homemade pizza?
The sky is the limit here! Some of my favorite pizza toppings:
Just Cheese:
donāt underestimate the power of cheese. You need variety: Mozzarella, Fontina, Parmesan, and Gorgonzola would be amazing.
Pepperoni:
Have you tried the new
Hormel Cup nā Crisp Pepperoni
? Itās what Iāve been searching for forever!! I love the pepperoni that shrinks up and turns into ultra crispy cups. This gives you exactly that! Iāve never been able to find it at the store, only in restaurants. So excited! (The photos on this post show regular pepperoni, but there is a lil baby Cup nā Crisp in this photo, can you see it?)
Supreme:
pepperoni, mushroom, red/green bell pepper, red onion, black olives, fresh basil
Meat Lovers:
Pepperoni, salami, Italian sausage, ham, bacon
Hawaiian
: Canadian bacon, pineapple
Margherita:
fresh mozzarella, fresh basil, tomatoes
BBQ:
Use barbecue sauce instead of tomato sauce, then rotisserie chicken, red onions, bacon
Veggie pizza: spinach, tomato, corn, peppers, red onion, mushrooms
Buffalo:
Use Frankās sauce instead of tomato sauce, then add rotisserie chicken, garlic, blue cheese, red onions
Bake the pizza
Once youāve got your toppings on the pizza, itās time to bake.
Donāt forget to sprinkle that parmesan on top of whatever toppings you choose. Itās such a great flavor boost!
Slide the pizza directly onto the pizza stone. I used to leave the pizza on the parchment paper while it baked, because itās really easy to move the pizza where you want just by pulling the edges of the paper. But you will get a much crispier crust if you remove the parchment paper for the final bake. (The stone is porous and absorbs moisture, so that moisture doesnāt end up in your crust.) Your crust is sturdy enough after the 1-2 minute par bake that itās not too hard to move the pizza onto the stone without the paper.
How long to cook Homemade Pizza
Once your pizza is in the oven, you need to cook it for about
8-12 minutes.
This is of course going to depend on how hot your oven is, and how thick your pizza is. The crust should be golden brown, and the cheese should be bubbly and also starting to brown. If you donāt have a pizza stone, use a spatula to lift the edge of your pizza to make sure that it is browning all across the center on bottom. If the bottom is still white, you are looking at a doughy pizza. No thanks. Leave it in longer.
Try to minimize the time you have your oven door open; every second that the oven is open, you are losing temperature. So keep checks to a minimum. If the top of your pizza is browning too quickly but the bottom crust isnāt done (Iām telling you, this will never happen with a pizza stone) then tent the top of the pizza with foil to slow browning.
Do you need a pizza stone to make Homemade Pizza?
Yes
. And no.
Hereās the thing, your oven kind of sucks at making pizza. I donāt care how nice your oven is, unless itās a specialty item, it only goes up to 550 degrees, max. Pizza needs 700-1000 degrees to be cooked properly.
The solution? A pizza stone. It turns your wimpy oven into a mini brick oven!
(Pretend that I remembered to remove the parchment paper for this photo. The pizza should be directly on the stone. Itās not the end of the world if you forget, I did it this way for years before I learned more about stones.)
Pizza stones are slabs of ceramic or stone that sit in a preheating oven, absorbing tons of heat (thermal mass. Yep, weāre going there. Stay with me!) A pizza stone mimics a brick oven, which is how pizza is traditionally made. The stone is a poor
conductor
of heat, meaning your food is less likely to burn on the edges (as it would with a metal pan at such a high temperature.) But it also has thermal mass, which stores heat in the stone and provides inertia against temperature changes. In other words, it heats the pizza more evenly. A pizza stone is going to actually regulate the temperature of your oven.
The stone is also porous, meaning it absorbs the moisture on the bottom of your pizza, making is crispy. Say no to soggy bottom pizza. (Iām lookin at you Papa Murphyās.)
Iām a homemade pizza fanatic, so a one-time stone purchase totally makes sense for me. You can buy them for about $30 bucks on Amazon.
This is the stone I most recently purchased.
If you have never made pizza and arenāt sure you want to make the investment, there are a few other options.
Baking pizza on an inverted baking sheet is a stupid idea
I read about this method and tried it out. It was a bit of a disaster, truth be told. You are supposed to turn a large baking sheet upside down in your oven, let it preheat for about a half hour, then slide your pizza onto it.
It did cook my pizza, in the end. But it also made a huge mess when grease trickled off the edge of the pan onto the floor of the oven (yes, my smoke alarms definitely went off!) The center of the pan bows up at such a high temperature, making all your pizza toppings and grease slide to the edges.
I wouldnāt do this again. Instead,
preheat your
rimmed baking sheet
(right side up), sprinkle with cornmeal, and slide your pizza onto the center.Ā
This method is not going to give you as crispy of a crust. The pizza I tested using this method had a texture like a Papa Murphyās Take and Bake Pizza. Kinda soggy on the bottom. But, itāll do in a pinch.
Baking pizza on a pizza pan
I have not personally tested making pizza on a pizza pan. Itās going to have the same problem that a baking sheet does: the higher the temperature goes, the more likely it is to burn (because metal conducts heat so well.)
Tips for choosing a pizza pan: get one with holes in the bottom (to help evaporation and achieve a crispier crust), and get one that has NO non-stick coating. This
Cuisinart pizza pan
looks like a decent and affordable option. Be sure to put another pan beneath it when baking, to catch any drips.
Homemade Pizza for Life
Okay, is that everything?? Do you have any more pizza questions? Let me know in the comments what I missed! I hope you get to make pizza soon. It really just never gets old, right? Donāt forget to check out the other posts in this series:
Easy Homemade Pizza Sauce Recipe
Easy Pizza Dough Recipe for Dummies
More Pizza recipes you will want to check out!
Easy No Cook Pizza Sauce
<< here is a really fast and easy pizza sauce recipe that requires no cooking or blending! Just dump and stir.
Cast Iron Pan Pizza (Pizza Hut Pan Pizza Copycat!)
<< I thought it couldnāt be done at home. I WAS WRONG. Make this!
Blackberry Ricotta Pizza with Basil
<< A very popular post over the years! There is something so summery about this combo.
Thai Pizza with Zucchini and Pickled Onions
<< like the one at California Pizza Kitchen!
Cherry Tomato and Goat Cheese Pizza
<< this was one of the first recipes I posted on the blog!
Classic Stromboli Recipe
<< pizza, all rolled up and baked.
Veggie Pizza
from Neighborfood
Asparagus Pizza with Garlic Confit
from Fox and Briar
Cheesy Pepperoni Pizza Puffs
from Sweet Peas and Saffron
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I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I'll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven!
ā¢
1
16 ounce
ball of pizza dough
,
12 to 16 ounces is fine
ā¢
1
tablespoon
olive oil
,
for rubbing dough
ā¢
1
cup
pizza sauce
ā¢
3
ounces
thinly sliced mozzarella cheese
ā¢
5
ounces
shredded mozzarella cheese
,
about 1 and 1/4 cups
ā¢
2.5
ounces
pepperoni
,
about half a 5 oz package
ā¢
2
tablespoons
shredded parmesan cheese
NOTE: The ingredient list has the amount of toppings you need to make
one 12-inch pizza.
If you followed
my pizza dough recipe
, you will have 2 balls of dough. If you want to make them both right away, be sure to double the topping ingredients shown here.
Place
a pizza stone
in the bottom third of your oven. (place
a rimmed baking sheet
or
a pizza pan
in the oven if you don't have a stone.)
Preheat your oven to 550 degrees F
, or as high as it will go (at least 475.) Let the stone preheat for 30 minutes. I don't care when your oven beeps to tell you it's at temperature. Set a timer, 30 minutes at least!
Prepare a work surface.
I prefer to rub my counter with oil, but you can lightly dust it with flour if you have a very sticky dough. (Too much flour can turn your dough tough.)
Roll out the dough.
Place your ball of
pizza dough
in the center of your prepared work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I usually use my hands for pizza dough, gently patting and stretching (and yes, picking it up and maybe even tossing!), but you can also use a rolling pin. Make sure to keep rotating the pin so that you get a roughly circular shape. It doesn't have to be perfect! Even if you have used a rolling pin, I like to use my fingers afterward to shape the edges into a thicker crust. See photos.
Continue patting and stretching the dough gently with your hands until it is about 12 inches across.
Transfer the dough to a square of parchment paper.
I highly recommend using
parchment paper
because itās SO much easier transferring your pizza into the oven. You can pick it up carefully with your hands and rearrange it on the paper, or wrap it around your rolling pin to help transfer. (I've tried rolling the dough out directly onto parchment paper. It doesn't work well.) Make sure you stretch out the dough so that it is about 12 inches.
Drizzle about a tablespoon of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps provide a barrier between the toppings and the dough, helping it cook more evenly.
If you love a thicker crust pizza, let the rolled-out dough
rest for 10 minutes.
You can skip this rest no problem.
Par bake.
Once the oven is up to temperature, we are going to do a
1 to 2 minute par bake.
This step is technically not necessary, but I never skip it. It guarantees not only a thoroughly cooked crust, but a nice and crispy one. Nobody wants a doughy pizza, yuck. (If you want to skip it, you can proceed with topping your pizza).
Pulling on the edge of the parchment paper, slide your pizza dough onto
your pizza peel
or
flat baking sheet
. Open the oven and pull on the parchment paper again to slide the pizza dough
and
the parchment paper onto the hot hot pizza stone (or pizza pan). Your whole body is basically inside the oven during this procedure so please be careful and make sure there are no toddlers running around who could climb right in and burn to death (these are the thoughts that keep me up at night).
Shut the oven door and par bake for 1-2 minutes, until the dough is slightly puffed. Set a timer, don't walk away!
Pull on the parchment paper again to transfer the half-baked dough back onto your pizza peel. Keep the oven door shut as much as possible so you don't lose heat. Poke down any large bubbles on your crust.
Top your pizza.
Leave the crust on the peel while you add your toppings.
Add 1 cup of
pizza sauce
(I like to spread it around with a ladle).
Add 3 ounces thinly sliced mozzarella, and then top with 5 ounces of shredded mozzarella. I like a lot of cheese and this is about the max amount you can add without weighing down your pizza so much that it doesn't cook all the way through. This isn't the Bible, you can eyeball the amounts on cheese, just keep in mind there is a limit if you want a properly cooked pizza.
Add about a half package of pepperoni (or olives, mushrooms, ham and pineapple, sausage, red onions, or literally any toppings you want. See post for ideas.)
Sprinkle 2 tablespoons shredded parmesan cheese over your toppings.
Bake the pizza.
(See note if you don't have a pizza stone*) Transfer the pizza back onto the pizza stone (or pan), this time
without
the parchment paper. You want the pizza to do its final bake directly on the stone. (The stone is porous and absorbs moisture, giving you a crispier crust.) Your crust is sturdy enough after the 1-2 minute par bake that it shouldn't be too hard to push the pizza onto the stone without the paper.Ā
Bake the pizza for about 8-12 minutes. This is going to depend on how hot your oven is, and how thick your pizza is. The edges of the crust should be golden brown, and the cheese should be bubbly and also starting to lightly brown. If you don't have a pizza stone, use a spatula to lift the edge of your pizza to make sure that it is browning all across the center on bottom. If the bottom is still white, you are looking at a doughy pizza. No thanks. Leave it in longer.
If the top of your pizza is browning too quickly but the bottom crust isn't done, tent the top of the pizza with foil to slow browning.
Remove your pizza from the oven using the pizza peel. Slide it directly onto a cooling rack to help keep that bottom crust from getting soggy. Let cool a couple minutes, then transfer to a cutting board. Slice into 8 pieces and devour!
*If you do not have a pizza stone, you should dust whatever you are baking your pizza on (pizza pan, baking sheet) with cornmeal. This will help prevent sticking.
Overnight instructions:
Follow the overnight instructions on my
Pizza Dough Recipe
to make this ahead of time! You can also prep the
Pizza Sauce
a day or two in advance.Ā
Serving:
1
slice
|
Calories:
315
kcal
|
Carbohydrates:
5
g
|
Protein:
18
g
|
Fat:
25
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
66
mg
|
Potassium:
298
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
670
IU
|
Vitamin C:
4
mg
|
Calcium:
326
mg
|
Iron:
1
mg
Course:
Main Course
Cuisine:
American
Calories:
315
Keyword:
homemade, pizza |
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# Best Homemade Pizza (1 Hour or Overnight)
[](https://thefoodcharlatan.com/karen-gifford/)[By Karen Gifford](https://thefoodcharlatan.com/karen-gifford/)
[92](https://thefoodcharlatan.com/homemade-pizza-recipe/#comments)
Updated Oct 18, 2023
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***I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. Iāll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven\!***
Yesterday my 18-month-old son Edison was snuggling with me after waking from his nap. He saw a large freckle I have on my arm. Reached out his finger to touch it. Then dove in and tried to take a bite out of it.
Chocolate or freckle? *Chocolate or freckle???* I mean thereās only one way to find out.
Have you guys heard of that Japanese game show where they lock people in a room and whoever finds the piece of furniture made of chocolate first, wins? For real. Contestants have to go around biting chairs and door handles.
Iām sure theyād never let toddlers onto the show, but if they did Iād be willing to bet a lot of money that Edison would destroy all contenders. I have the bite marks to prove it!! Little monster\!
## How do you make a good Homemade Pizza?
Are you a pizza person? (Is there a person who is not a pizza person?) We do pizza every Friday at our house! We usually make it right here at home. (not always. Sometimes you just need to order pizza, amiright?) Iāve been making homemade pizza for years and years, and have lots of tips and tricks to share.
Todayās post is part of a 3-part series! First I shared my recipe for [Easy Homemade Pizza Sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/). Then I posted about [Pizza Dough](https://thefoodcharlatan.com/pizza-dough-recipe/) and everything you need to know to get the perfect crust. Today we are putting it all together to make the best homemade pizza! Way more tasty than eating (chocolate?) freckles.
## Tips for making homemade pizza:
Here are the basics. I go into LOTS of detail in the post below, (and in my two sister posts, [Pizza Sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/) and [Pizza Dough](https://thefoodcharlatan.com/pizza-dough-recipe/)), so keep reading for more info.
- Use a **homemade dough** with lots of flavor. I will bore your brains out about how to achieve this in [my Pizza Dough post.](https://thefoodcharlatan.com/pizza-dough-recipe/)
- Use a decent [**Pizza Sauce** (hereās my recipe)](https://thefoodcharlatan.com/pizza-sauce-recipe/)
- **Preheat your oven** at least 30 minutes. Yes, really, set a timer. I donāt care when your oven beeps to let you know itās reached the right temperature. Wait 30 minutes.
- **Par bake** your pizza crust to make sure your pizza has a crisp bottom and a cooked center
- Use a **pizza stone** for crisp edges. Sorry, this is kind of nonnegotiable. Your oven sucks at pizza making. You need a hack.
## How to make Homemade Pizza ā Step by Step
The best part about pizza is that it is actually pretty quick if you have everything ready to go. Iām going to share my exact method for baking pizza that I have been using for about 10 years now. Itās tried and tested, and results in delicious, crispy-edged, perfectly cheesy pizza every time.
The first thing you must do is preheat your oven up as high as it will go. It takes longer than you think to heat your oven up all the way! You want to give your oven at least 30 minutes to preheat. If you have a pizza stone, make sure itās inside the preheating oven.
## What temperature do you cook homemade pizza?
The answer is always going to be: as hot as your little oven can go. For nice ovens, this can be up to 550 degrees F. For kinda crappy ovens, they are not going above 475 F. Pizza is traditionally cooked in 900 or 1,000 degree ovens. We canāt get our ovens at home quite that hot, but we want to get as close as we can. Figure out what your oven can do and crank up the heat.
Have towels ready to go by your smoke detector! If you have any food particle that drops to the oven floor (oil, sauce, cheese), it will start smoking and set off your alarm right away.
## How to roll out pizza dough
Start out with about 12-16 ounces of dough. I worked really hard to perfect [my Pizza Dough recipe](https://thefoodcharlatan.com/pizza-dough-recipe/) and highly recommend it! But any pizza dough, homemade or store bought, will work for this recipe.
Prepare your work surface. I know most people dust the counter with flour, but I find that you risk ending up with a tougher dough this way. Too much flour = tough crust. (If your dough is very sticky, using flour is going to be just fine).
Instead, of flour, I usually drizzle some olive oil right onto my counter. Use your hands to rub it around.
Place your ball of dough in the center of your work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I like to leave a pretty healthy crust on the edges of my dough.
Continue patting and stretching the dough gently with your hands until it is about 12 inches across. Of course you can use a rolling pin if you want! (Use your hands to lift up the edges of the pizza when you are done to get more a lip for the crust.)
At this point, transfer the dough to a square of parchment paper. I highly recommend using parchment paper because itās SO much easier transferring your pizza into the oven.
Stretch and arrange the dough on the parchment paper. The dough shrinks a bit when you pick it up to transfer, just gently stretch it out again.
Drizzle a bit of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps the toppings stay separate from the dough, helping it cook more evenly. It also tastes delicious, especially on your crust, hello.
If you love a thicker crust pizza, let the rolled-out dough rest for 10 minutes at this point.
## Do you need a pizza peel?
A [pizza peel](https://www.amazon.com/gp/product/B009LPDNPO/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B009LPDNPO&linkId=1594511a0c9cd0462d052e3c56398203) is that wooden board with a handle that you see restaurants using to transfer pizzas in and out of the oven. I donāt have one, because [a flat baking sheet](https://www.amazon.com/gp/product/B000FNAA84/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000FNAA84&linkId=40c3328b53de4fed6709504f679ccee8) works just as well, and takes up less space in my kitchen. But Iām sure you will feel super fancy using a special peel?? You do you. Youāre going to need something flat for this next step:
## How to par bake pizza crust
Once the oven is up to temperature, we are going to do a 1 to 2 minute par bake. This step is technically not necessary, but I never skip it. It guarantees a thoroughly cooked crust. Nobody wants a doughy pizza, yuck.
Use your pizza peel or a flat baking sheet to transfer the pizza dough *and* the parchment paper onto your pizza stone, pizza pan, or baking sheet. (I always just pull on the paper to move it onto the stone). Transfer to your stone or pan, shut the oven door and bake for 1-2 minutes, until it is slightly puffed.
Use your pizza peel or flat baking sheet to remove the pizza (still on the parchment paper) from the oven. Poke down any bubbles. Leave the crust on the peel while you add the toppings.
Start out with pizza sauce, of course. [Hereās my favorite pizza sauce recipe\!](https://thefoodcharlatan.com/pizza-sauce-recipe/)
## What cheese is best for homemade pizza?
Mozzarella, mozzarella!! Itās hardly even pizza if there is no mozzarella, right? You need parmesan too.
You can use pre-shredded regular (low moisture) mozzarella from the store. Itās what I use most of the time. Mozzarella that you shred yourself is going to melt better though. The shredded stuff has anti-caking agents added to it that inhibits melting.
If you are feeling fancy, you can also try out fresh mozzarella. (all the final photos in this post actually show regular low-moisture mozzarella fyi) You can find fresh in the deli section of your grocery store. While you are there, pick up a block of parmesan so you can add a couple tablespoons over the toppings of your pizza. Parmesan adds that little umph, donāt skip it.
My biggest tip for getting the best melty cheese situation on your pizza is to use slices of cheese AND shredded cheese. You can use regular mozzarella for this, it doesnāt have to be fancy fresh expensive mozz. (sometimes if I donāt have block mozzarella Iāll even [use string cheese\!](https://thefoodcharlatan.com/pan-pizza-recipe/)) Add a few thin slices of cheese to your pizza, THEN top with more shredded cheese. Using slices makes for the BEST melty cheese situation\!
## Homemade Pizza Ideas for Toppings ā What can I put on a homemade pizza?
The sky is the limit here! Some of my favorite pizza toppings:
- **Just Cheese:** donāt underestimate the power of cheese. You need variety: Mozzarella, Fontina, Parmesan, and Gorgonzola would be amazing.
- **Pepperoni:** Have you tried the new [Hormel Cup nā Crisp Pepperoni](https://hormel.com/Brands/Pepperoni/Pizza-Party/HORMEL-Pepperoni-Cup-N-Crisp)? Itās what Iāve been searching for forever!! I love the pepperoni that shrinks up and turns into ultra crispy cups. This gives you exactly that! Iāve never been able to find it at the store, only in restaurants. So excited! (The photos on this post show regular pepperoni, but there is a lil baby Cup nā Crisp in this photo, can you see it?)
- **Supreme:** pepperoni, mushroom, red/green bell pepper, red onion, black olives, fresh basil
- **Meat Lovers:** Pepperoni, salami, Italian sausage, ham, bacon
- **Hawaiian**: Canadian bacon, pineapple
- **Margherita:** fresh mozzarella, fresh basil, tomatoes
- **BBQ:** Use barbecue sauce instead of tomato sauce, then rotisserie chicken, red onions, bacon
- Veggie pizza: spinach, tomato, corn, peppers, red onion, mushrooms
- **Buffalo:** Use Frankās sauce instead of tomato sauce, then add rotisserie chicken, garlic, blue cheese, red onions
## Bake the pizza
Once youāve got your toppings on the pizza, itās time to bake.
Donāt forget to sprinkle that parmesan on top of whatever toppings you choose. Itās such a great flavor boost\!
Slide the pizza directly onto the pizza stone. I used to leave the pizza on the parchment paper while it baked, because itās really easy to move the pizza where you want just by pulling the edges of the paper. But you will get a much crispier crust if you remove the parchment paper for the final bake. (The stone is porous and absorbs moisture, so that moisture doesnāt end up in your crust.) Your crust is sturdy enough after the 1-2 minute par bake that itās not too hard to move the pizza onto the stone without the paper.
## How long to cook Homemade Pizza
Once your pizza is in the oven, you need to cook it for about **8-12 minutes.** This is of course going to depend on how hot your oven is, and how thick your pizza is. The crust should be golden brown, and the cheese should be bubbly and also starting to brown. If you donāt have a pizza stone, use a spatula to lift the edge of your pizza to make sure that it is browning all across the center on bottom. If the bottom is still white, you are looking at a doughy pizza. No thanks. Leave it in longer.
Try to minimize the time you have your oven door open; every second that the oven is open, you are losing temperature. So keep checks to a minimum. If the top of your pizza is browning too quickly but the bottom crust isnāt done (Iām telling you, this will never happen with a pizza stone) then tent the top of the pizza with foil to slow browning.
## Do you need a pizza stone to make Homemade Pizza?
**Yes**. And no.
Hereās the thing, your oven kind of sucks at making pizza. I donāt care how nice your oven is, unless itās a specialty item, it only goes up to 550 degrees, max. Pizza needs 700-1000 degrees to be cooked properly.
The solution? A pizza stone. It turns your wimpy oven into a mini brick oven\!
(Pretend that I remembered to remove the parchment paper for this photo. The pizza should be directly on the stone. Itās not the end of the world if you forget, I did it this way for years before I learned more about stones.)
Pizza stones are slabs of ceramic or stone that sit in a preheating oven, absorbing tons of heat (thermal mass. Yep, weāre going there. Stay with me!) A pizza stone mimics a brick oven, which is how pizza is traditionally made. The stone is a poor *conductor* of heat, meaning your food is less likely to burn on the edges (as it would with a metal pan at such a high temperature.) But it also has thermal mass, which stores heat in the stone and provides inertia against temperature changes. In other words, it heats the pizza more evenly. A pizza stone is going to actually regulate the temperature of your oven.
The stone is also porous, meaning it absorbs the moisture on the bottom of your pizza, making is crispy. Say no to soggy bottom pizza. (Iām lookin at you Papa Murphyās.)
Iām a homemade pizza fanatic, so a one-time stone purchase totally makes sense for me. You can buy them for about \$30 bucks on Amazon. [This is the stone I most recently purchased.](https://www.amazon.com/gp/product/B005IF3086/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B005IF3086&linkId=c5a19fea454161531cae3a404a4a5ee4)
If you have never made pizza and arenāt sure you want to make the investment, there are a few other options.
## Baking pizza on an inverted baking sheet is a stupid idea
I read about this method and tried it out. It was a bit of a disaster, truth be told. You are supposed to turn a large baking sheet upside down in your oven, let it preheat for about a half hour, then slide your pizza onto it.
It did cook my pizza, in the end. But it also made a huge mess when grease trickled off the edge of the pan onto the floor of the oven (yes, my smoke alarms definitely went off!) The center of the pan bows up at such a high temperature, making all your pizza toppings and grease slide to the edges.
I wouldnāt do this again. Instead, **preheat your [rimmed baking sheet](https://www.amazon.com/gp/product/B0049C2S32/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0049C2S32&linkId=718d218f34a36bf6d4ba2d62b2700a85) (right side up), sprinkle with cornmeal, and slide your pizza onto the center.**
This method is not going to give you as crispy of a crust. The pizza I tested using this method had a texture like a Papa Murphyās Take and Bake Pizza. Kinda soggy on the bottom. But, itāll do in a pinch.
## Baking pizza on a pizza pan
I have not personally tested making pizza on a pizza pan. Itās going to have the same problem that a baking sheet does: the higher the temperature goes, the more likely it is to burn (because metal conducts heat so well.)
Tips for choosing a pizza pan: get one with holes in the bottom (to help evaporation and achieve a crispier crust), and get one that has NO non-stick coating. This [Cuisinart pizza pan](https://www.amazon.com/gp/product/B0000D8CAO/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0000D8CAO&linkId=b0a2955ccf1a0bb5ad9527b230459b47) looks like a decent and affordable option. Be sure to put another pan beneath it when baking, to catch any drips.
## Homemade Pizza for Life
Okay, is that everything?? Do you have any more pizza questions? Let me know in the comments what I missed! I hope you get to make pizza soon. It really just never gets old, right? Donāt forget to check out the other posts in this series:
- [Easy Homemade Pizza Sauce Recipe](https://thefoodcharlatan.com/pizza-sauce-recipe/)
- [Easy Pizza Dough Recipe for Dummies](https://thefoodcharlatan.com/pizza-dough-recipe/)
## More Pizza recipes you will want to check out\!
- [Easy No Cook Pizza Sauce](https://thefoodcharlatan.com/easy-no-cook-pizza-sauce-recipe/) \<\< here is a really fast and easy pizza sauce recipe that requires no cooking or blending! Just dump and stir.
- [Cast Iron Pan Pizza (Pizza Hut Pan Pizza Copycat!)](https://thefoodcharlatan.com/pan-pizza-recipe/) \<\< I thought it couldnāt be done at home. I WAS WRONG. Make this\!
- [Blackberry Ricotta Pizza with Basil](https://thefoodcharlatan.com/blackberry-ricotta-pizza-with-basil/) \<\< A very popular post over the years! There is something so summery about this combo.
- [Thai Pizza with Zucchini and Pickled Onions](https://thefoodcharlatan.com/thai-pizza-with-zucchini-and-pickled-onions/) \<\< like the one at California Pizza Kitchen\!
- [Cherry Tomato and Goat Cheese Pizza](https://thefoodcharlatan.com/cherry-tomato-and-goat-cheese-pizza/) \<\< this was one of the first recipes I posted on the blog\!
- [Classic Stromboli Recipe](https://thefoodcharlatan.com/classic-stromboli-recipe-easy-dinner-or-quick-appetizer/) \<\< pizza, all rolled up and baked.
- [Veggie Pizza](https://neighborfoodblog.com/veggie-pizza/) from Neighborfood
- [Asparagus Pizza with Garlic Confit](https://www.foxandbriar.com/asparagus-morel-pizza-garlic-confit/) from Fox and Briar
- [Cheesy Pepperoni Pizza Puffs](https://sweetpeasandsaffron.com/whole-wheat-pepperoni-pizza-muffins/) from Sweet Peas and Saffron
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## Homemade Pizza Recipe
4\.96 from 86 votes
Prep: 15 minutes mins
Cook: 10 minutes mins
Preheating time: 30 minutes mins
Total: 55 minutes mins
Servings: 4 Makes 1 pizza, 8 slices
*I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I'll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven\!*
### Equipment
- [pizza stone](https://www.amazon.com/gp/product/B005IF3086/r?th=1&linkCode=ll1&tag=karen0ad-20&linkId=9cd9eb3e6618cfd62cde5431f386f9c5&language=en_US&ref_=as_li_ss_tl) This is the pizza stone I use\!
- [parchment paper](https://www.amazon.com/Reynolds-Kitchens-Parchment-Non-Stick-Square/dp/B07F6F631N?&linkCode=ll1&tag=karen0ad-20&linkId=3580db9914a91b5cf2760d1df3bc08e7&language=en_US&ref_=as_li_ss_tl) I highly recommend using parchment paper\!
- [pizza peel or flat baking sheet](https://www.amazon.com/Farberware-Insulated-Nonstick-Bakeware-14-Inch/dp/B000FNAA84?&linkCode=ll1&tag=karen0ad-20&linkId=afbc35686c59dca3e1a75122da51f84c&language=en_US&ref_=as_li_ss_tl) I always prefer to use a flat cookie sheet\!
### Ingredients
- ā¢
1 16 ounce [ball of pizza dough](https://thefoodcharlatan.com/pizza-dough-recipe/), 12 to 16 ounces is fine
- ā¢
1 tablespoon olive oil, for rubbing dough
- ā¢
1 cup [pizza sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/)
- ā¢
3 ounces thinly sliced mozzarella cheese
- ā¢
5 ounces [shredded mozzarella cheese](https://www.walmart.com/ip/Tillamook-Mozzarella-Shredded-Cheese-8oz/47314789?aflt=cse), about 1 and 1/4 cups
- ā¢
2\.5 ounces pepperoni , about half a 5 oz package
- ā¢
2 tablespoons shredded parmesan cheese
Cook Mode
Prevent your screen from going dark
### Instructions
- NOTE: The ingredient list has the amount of toppings you need to make **one 12-inch pizza.** If you followed [my pizza dough recipe](https://thefoodcharlatan.com/pizza-dough-recipe/), you will have 2 balls of dough. If you want to make them both right away, be sure to double the topping ingredients shown here.
- **Place** [**a pizza stone**](https://www.amazon.com/gp/product/B005IF3086/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B005IF3086&linkId=73c31f7553d264aada33086a85abaa2c) in the bottom third of your oven. (place [a rimmed baking sheet](https://www.amazon.com/gp/product/B0049C2S32/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0049C2S32&linkId=05334a4e1a0d513c21d5b59c516d14a7) or [a pizza pan](https://www.amazon.com/gp/product/B0000D8CAO/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0000D8CAO&linkId=b0e8418b392f5df83a62be5304ffa7f1) in the oven if you don't have a stone.)
- **Preheat your oven to 550 degrees F**, or as high as it will go (at least 475.) Let the stone preheat for 30 minutes. I don't care when your oven beeps to tell you it's at temperature. Set a timer, 30 minutes at least\!
- **Prepare a work surface.** I prefer to rub my counter with oil, but you can lightly dust it with flour if you have a very sticky dough. (Too much flour can turn your dough tough.)
- **Roll out the dough.** Place your ball of [pizza dough](https://thefoodcharlatan.com/pizza-dough-recipe/) in the center of your prepared work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I usually use my hands for pizza dough, gently patting and stretching (and yes, picking it up and maybe even tossing!), but you can also use a rolling pin. Make sure to keep rotating the pin so that you get a roughly circular shape. It doesn't have to be perfect! Even if you have used a rolling pin, I like to use my fingers afterward to shape the edges into a thicker crust. See photos.
Continue patting and stretching the dough gently with your hands until it is about 12 inches across.
- **Transfer the dough to a square of parchment paper.** I highly recommend using [parchment paper](https://www.amazon.com/Reynolds-Kitchens-Parchment-Non-Stick-Square/dp/B07F6F631N?&linkCode=ll1&tag=karen0ad-20&linkId=b3b4c6611ac52ff4152cce2ace1fb817&language=en_US&ref_=as_li_ss_tl) because itās SO much easier transferring your pizza into the oven. You can pick it up carefully with your hands and rearrange it on the paper, or wrap it around your rolling pin to help transfer. (I've tried rolling the dough out directly onto parchment paper. It doesn't work well.) Make sure you stretch out the dough so that it is about 12 inches.
Drizzle about a tablespoon of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps provide a barrier between the toppings and the dough, helping it cook more evenly.
If you love a thicker crust pizza, let the rolled-out dough **rest for 10 minutes.** You can skip this rest no problem.
- **Par bake.** Once the oven is up to temperature, we are going to do a **1 to 2 minute par bake.** This step is technically not necessary, but I never skip it. It guarantees not only a thoroughly cooked crust, but a nice and crispy one. Nobody wants a doughy pizza, yuck. (If you want to skip it, you can proceed with topping your pizza).
Pulling on the edge of the parchment paper, slide your pizza dough onto [your pizza peel](https://www.amazon.com/gp/product/B009LPDNPO/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B009LPDNPO&linkId=b6820bf7348580932f51b94786c6cb71) or [flat baking sheet](https://www.amazon.com/gp/product/B000FNAA84/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000FNAA84&linkId=82d14303808489d1da5c36d2a1db97ce). Open the oven and pull on the parchment paper again to slide the pizza dough *and* the parchment paper onto the hot hot pizza stone (or pizza pan). Your whole body is basically inside the oven during this procedure so please be careful and make sure there are no toddlers running around who could climb right in and burn to death (these are the thoughts that keep me up at night).
Shut the oven door and par bake for 1-2 minutes, until the dough is slightly puffed. Set a timer, don't walk away\!
Pull on the parchment paper again to transfer the half-baked dough back onto your pizza peel. Keep the oven door shut as much as possible so you don't lose heat. Poke down any large bubbles on your crust.
- **Top your pizza.** Leave the crust on the peel while you add your toppings.
Add 1 cup of [pizza sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/) (I like to spread it around with a ladle).
Add 3 ounces thinly sliced mozzarella, and then top with 5 ounces of shredded mozzarella. I like a lot of cheese and this is about the max amount you can add without weighing down your pizza so much that it doesn't cook all the way through. This isn't the Bible, you can eyeball the amounts on cheese, just keep in mind there is a limit if you want a properly cooked pizza.
Add about a half package of pepperoni (or olives, mushrooms, ham and pineapple, sausage, red onions, or literally any toppings you want. See post for ideas.)
Sprinkle 2 tablespoons shredded parmesan cheese over your toppings.
- **Bake the pizza.** (See note if you don't have a pizza stone\*) Transfer the pizza back onto the pizza stone (or pan), this time *without* the parchment paper. You want the pizza to do its final bake directly on the stone. (The stone is porous and absorbs moisture, giving you a crispier crust.) Your crust is sturdy enough after the 1-2 minute par bake that it shouldn't be too hard to push the pizza onto the stone without the paper.
Bake the pizza for about 8-12 minutes. This is going to depend on how hot your oven is, and how thick your pizza is. The edges of the crust should be golden brown, and the cheese should be bubbly and also starting to lightly brown. If you don't have a pizza stone, use a spatula to lift the edge of your pizza to make sure that it is browning all across the center on bottom. If the bottom is still white, you are looking at a doughy pizza. No thanks. Leave it in longer.
If the top of your pizza is browning too quickly but the bottom crust isn't done, tent the top of the pizza with foil to slow browning.
- Remove your pizza from the oven using the pizza peel. Slide it directly onto a cooling rack to help keep that bottom crust from getting soggy. Let cool a couple minutes, then transfer to a cutting board. Slice into 8 pieces and devour\!
### Video
### Notes
\*If you do not have a pizza stone, you should dust whatever you are baking your pizza on (pizza pan, baking sheet) with cornmeal. This will help prevent sticking.
**Overnight instructions:** Follow the overnight instructions on my [Pizza Dough Recipe](https://thefoodcharlatan.com/pizza-dough-recipe/) to make this ahead of time! You can also prep the [Pizza Sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/) a day or two in advance.
### Nutrition
Serving: 1slice \| Calories: 315kcal \| Carbohydrates: 5g \| Protein: 18g \| Fat: 25g \| Saturated Fat: 11g \| Polyunsaturated Fat: 1g \| Monounsaturated Fat: 10g \| Trans Fat: 1g \| Cholesterol: 66mg \| Potassium: 298mg \| Fiber: 1g \| Sugar: 3g \| Vitamin A: 670IU \| Vitamin C: 4mg \| Calcium: 326mg \| Iron: 1mg
Course: Main Course
Cuisine: American
Calories: 315
Keyword: homemade, pizza
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4\.96 from 86 votes ([47 ratings without comment](https://thefoodcharlatan.com/homemade-pizza-recipe/))
### Leave a Reply [Cancel reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#respond)
### Comments
1. **Linda** says:
[March 10, 2026 at 3:23 pm](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-370150)
I have made my own pizza in the past and it was always sub par. But this recipe was FANTASTIC! I followed it exactly and it was delicious! The crust did get a little too brown, while the middle was a little gooey (but good). The bottom was nice and crispy. I added sautƩed onions, peppers, and basil. I had the temp up to 545 and cooked it for 10 minutes.
Do you think next time I should lower the temp?
I am a huge fan of your recipes. I use them all the time! Thank you for taking the time to explain detailed instructions all the time.
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-370150)
1. **Sarah @ The Food Charlatan** says:
[March 11, 2026 at 3:37 am](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-370154)
Hi Linda! So glad to hear you loved this. Yes, you can try lowering the oven temp a little, and you can also try moving the pizza down to a lower spot in the oven. Hope your next pizza turns out perfectly\!
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-370154)
2. **Michael Vincent** says:
[February 22, 2026 at 4:25 pm](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-370035)
Great recipe! I especially loved your parchment paper ātrickā to get the pizza on and off the pizza stone. And the two minute par-bake of the pizza dough. My years of messy ovens post-pizza are over!\!
No pepperoni on hand so substituted some crisped turkey bacon and added carmelized onions too. Otherwise followed recipe to a T and is was scrumptious! Thanks so much for the recipe and tips!\!
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-370035)
3. **Rohan** says:
[February 3, 2026 at 12:15 pm](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-369727)
Hi. I used your dough recipe, and this baking recipe. The pizza came our great, thank you.
Question ā why is my pizza dough (based on your recipe) not MORE elastic, like when i buy dough from a pizza place? What can i do to make the dough ball more firm and elastic?
R
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-369727)
1. **Sarah @ The Food Charlatan** says:
[February 9, 2026 at 1:40 am](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-369878)
Hi Rohan! Iām wondering if the dough was allowed to rise for long enough. Sometimes, when I try to rush the rise, especially in the winter when itās colder inside the house, the dough isnāt as elastic. Glad you enjoyed the pizza, and hope your next dough works out beautifully.
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-369878)
4. **julia** says:
[December 5, 2025 at 3:50 am](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-369103)
nice pizza
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-369103)
5. **Julian Eugene Rice** says:
[October 17, 2025 at 7:39 pm](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-368442)
Add 3 ounces thinly sliced mozzarella, and then top with 5 ounces of shredded mozzarella
something donāt sound right
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-368442)
1. **Sarah @ The Food Charlatan** says:
[October 20, 2025 at 1:50 am](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-368463)
Only if you donāt like cheese Julian! We love a lot of cheese around here and this is about the max amount you can add without weighing down your pizza so much that it doesnāt cook all the way through. You can eyeball the amount on cheese, and if you prefer you can just use the shredded mozzarella.
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-368463)
6. **Antonio Fay** says:
[October 3, 2025 at 6:39 pm](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-368314)
This is the best homemade pizza recipe Iāve tried! Super easy to follow and the results were amazing. My family loved it\!
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-368314)
7. **Keith Hobbs** says:
[September 5, 2025 at 3:53 am](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-367799)
Can I get recipes to make my own pizza , thank you Keith Hobbs
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-367799)
1. **Sarah @ The Food Charlatan** says:
[September 8, 2025 at 6:30 am](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-367972)
Hi Keith! If you want the recipe sent directly to your email, you can use the āSave This Recipeā form in the post and itāll go straight to your inbox. Enjoy your pizza :-)
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-367972)
8. **Amanda** says:
[August 29, 2025 at 6:34 pm](https://thefoodcharlatan.com/homemade-pizza-recipe/comment-page-4/#comment-367496)
Wow, this pizza was a huge hit!! I followed everything for the crust, sauce, and pizza almost entirely as written and my whole family RAVED. My six-year-old said itās the best food heās had in his life! I missed that I was supposed to scooch it off of the parchment for the final bake but it still ended up crispy enough for us. So glad to have this recipe to come back to again and again\!
[Reply](https://thefoodcharlatan.com/homemade-pizza-recipe/#comment-367496)
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| Readable Markdown | ***I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. Iāll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven\!***
Yesterday my 18-month-old son Edison was snuggling with me after waking from his nap. He saw a large freckle I have on my arm. Reached out his finger to touch it. Then dove in and tried to take a bite out of it.
Chocolate or freckle? *Chocolate or freckle???* I mean thereās only one way to find out.
Have you guys heard of that Japanese game show where they lock people in a room and whoever finds the piece of furniture made of chocolate first, wins? For real. Contestants have to go around biting chairs and door handles.
Iām sure theyād never let toddlers onto the show, but if they did Iād be willing to bet a lot of money that Edison would destroy all contenders. I have the bite marks to prove it!! Little monster\!
## How do you make a good Homemade Pizza?
Are you a pizza person? (Is there a person who is not a pizza person?) We do pizza every Friday at our house! We usually make it right here at home. (not always. Sometimes you just need to order pizza, amiright?) Iāve been making homemade pizza for years and years, and have lots of tips and tricks to share.
Todayās post is part of a 3-part series! First I shared my recipe for [Easy Homemade Pizza Sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/). Then I posted about [Pizza Dough](https://thefoodcharlatan.com/pizza-dough-recipe/) and everything you need to know to get the perfect crust. Today we are putting it all together to make the best homemade pizza! Way more tasty than eating (chocolate?) freckles.
## Tips for making homemade pizza:
Here are the basics. I go into LOTS of detail in the post below, (and in my two sister posts, [Pizza Sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/) and [Pizza Dough](https://thefoodcharlatan.com/pizza-dough-recipe/)), so keep reading for more info.
- Use a **homemade dough** with lots of flavor. I will bore your brains out about how to achieve this in [my Pizza Dough post.](https://thefoodcharlatan.com/pizza-dough-recipe/)
- Use a decent [**Pizza Sauce** (hereās my recipe)](https://thefoodcharlatan.com/pizza-sauce-recipe/)
- **Preheat your oven** at least 30 minutes. Yes, really, set a timer. I donāt care when your oven beeps to let you know itās reached the right temperature. Wait 30 minutes.
- **Par bake** your pizza crust to make sure your pizza has a crisp bottom and a cooked center
- Use a **pizza stone** for crisp edges. Sorry, this is kind of nonnegotiable. Your oven sucks at pizza making. You need a hack.
## How to make Homemade Pizza ā Step by Step
The best part about pizza is that it is actually pretty quick if you have everything ready to go. Iām going to share my exact method for baking pizza that I have been using for about 10 years now. Itās tried and tested, and results in delicious, crispy-edged, perfectly cheesy pizza every time.
The first thing you must do is preheat your oven up as high as it will go. It takes longer than you think to heat your oven up all the way! You want to give your oven at least 30 minutes to preheat. If you have a pizza stone, make sure itās inside the preheating oven.
## What temperature do you cook homemade pizza?
The answer is always going to be: as hot as your little oven can go. For nice ovens, this can be up to 550 degrees F. For kinda crappy ovens, they are not going above 475 F. Pizza is traditionally cooked in 900 or 1,000 degree ovens. We canāt get our ovens at home quite that hot, but we want to get as close as we can. Figure out what your oven can do and crank up the heat.
Have towels ready to go by your smoke detector! If you have any food particle that drops to the oven floor (oil, sauce, cheese), it will start smoking and set off your alarm right away.
## How to roll out pizza dough
Start out with about 12-16 ounces of dough. I worked really hard to perfect [my Pizza Dough recipe](https://thefoodcharlatan.com/pizza-dough-recipe/) and highly recommend it! But any pizza dough, homemade or store bought, will work for this recipe.
Prepare your work surface. I know most people dust the counter with flour, but I find that you risk ending up with a tougher dough this way. Too much flour = tough crust. (If your dough is very sticky, using flour is going to be just fine).
Instead, of flour, I usually drizzle some olive oil right onto my counter. Use your hands to rub it around.
Place your ball of dough in the center of your work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I like to leave a pretty healthy crust on the edges of my dough.
Continue patting and stretching the dough gently with your hands until it is about 12 inches across. Of course you can use a rolling pin if you want! (Use your hands to lift up the edges of the pizza when you are done to get more a lip for the crust.)
At this point, transfer the dough to a square of parchment paper. I highly recommend using parchment paper because itās SO much easier transferring your pizza into the oven.
Stretch and arrange the dough on the parchment paper. The dough shrinks a bit when you pick it up to transfer, just gently stretch it out again.
Drizzle a bit of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps the toppings stay separate from the dough, helping it cook more evenly. It also tastes delicious, especially on your crust, hello.
If you love a thicker crust pizza, let the rolled-out dough rest for 10 minutes at this point.
## Do you need a pizza peel?
A [pizza peel](https://www.amazon.com/gp/product/B009LPDNPO/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B009LPDNPO&linkId=1594511a0c9cd0462d052e3c56398203) is that wooden board with a handle that you see restaurants using to transfer pizzas in and out of the oven. I donāt have one, because [a flat baking sheet](https://www.amazon.com/gp/product/B000FNAA84/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000FNAA84&linkId=40c3328b53de4fed6709504f679ccee8) works just as well, and takes up less space in my kitchen. But Iām sure you will feel super fancy using a special peel?? You do you. Youāre going to need something flat for this next step:
## How to par bake pizza crust
Once the oven is up to temperature, we are going to do a 1 to 2 minute par bake. This step is technically not necessary, but I never skip it. It guarantees a thoroughly cooked crust. Nobody wants a doughy pizza, yuck.
Use your pizza peel or a flat baking sheet to transfer the pizza dough *and* the parchment paper onto your pizza stone, pizza pan, or baking sheet. (I always just pull on the paper to move it onto the stone). Transfer to your stone or pan, shut the oven door and bake for 1-2 minutes, until it is slightly puffed.
Use your pizza peel or flat baking sheet to remove the pizza (still on the parchment paper) from the oven. Poke down any bubbles. Leave the crust on the peel while you add the toppings.
Start out with pizza sauce, of course. [Hereās my favorite pizza sauce recipe\!](https://thefoodcharlatan.com/pizza-sauce-recipe/)
## What cheese is best for homemade pizza?
Mozzarella, mozzarella!! Itās hardly even pizza if there is no mozzarella, right? You need parmesan too.
You can use pre-shredded regular (low moisture) mozzarella from the store. Itās what I use most of the time. Mozzarella that you shred yourself is going to melt better though. The shredded stuff has anti-caking agents added to it that inhibits melting.
If you are feeling fancy, you can also try out fresh mozzarella. (all the final photos in this post actually show regular low-moisture mozzarella fyi) You can find fresh in the deli section of your grocery store. While you are there, pick up a block of parmesan so you can add a couple tablespoons over the toppings of your pizza. Parmesan adds that little umph, donāt skip it.
My biggest tip for getting the best melty cheese situation on your pizza is to use slices of cheese AND shredded cheese. You can use regular mozzarella for this, it doesnāt have to be fancy fresh expensive mozz. (sometimes if I donāt have block mozzarella Iāll even [use string cheese\!](https://thefoodcharlatan.com/pan-pizza-recipe/)) Add a few thin slices of cheese to your pizza, THEN top with more shredded cheese. Using slices makes for the BEST melty cheese situation\!
## Homemade Pizza Ideas for Toppings ā What can I put on a homemade pizza?
The sky is the limit here! Some of my favorite pizza toppings:
- **Just Cheese:** donāt underestimate the power of cheese. You need variety: Mozzarella, Fontina, Parmesan, and Gorgonzola would be amazing.
- **Pepperoni:** Have you tried the new [Hormel Cup nā Crisp Pepperoni](https://hormel.com/Brands/Pepperoni/Pizza-Party/HORMEL-Pepperoni-Cup-N-Crisp)? Itās what Iāve been searching for forever!! I love the pepperoni that shrinks up and turns into ultra crispy cups. This gives you exactly that! Iāve never been able to find it at the store, only in restaurants. So excited! (The photos on this post show regular pepperoni, but there is a lil baby Cup nā Crisp in this photo, can you see it?)
- **Supreme:** pepperoni, mushroom, red/green bell pepper, red onion, black olives, fresh basil
- **Meat Lovers:** Pepperoni, salami, Italian sausage, ham, bacon
- **Hawaiian**: Canadian bacon, pineapple
- **Margherita:** fresh mozzarella, fresh basil, tomatoes
- **BBQ:** Use barbecue sauce instead of tomato sauce, then rotisserie chicken, red onions, bacon
- Veggie pizza: spinach, tomato, corn, peppers, red onion, mushrooms
- **Buffalo:** Use Frankās sauce instead of tomato sauce, then add rotisserie chicken, garlic, blue cheese, red onions
## Bake the pizza
Once youāve got your toppings on the pizza, itās time to bake.
Donāt forget to sprinkle that parmesan on top of whatever toppings you choose. Itās such a great flavor boost\!
Slide the pizza directly onto the pizza stone. I used to leave the pizza on the parchment paper while it baked, because itās really easy to move the pizza where you want just by pulling the edges of the paper. But you will get a much crispier crust if you remove the parchment paper for the final bake. (The stone is porous and absorbs moisture, so that moisture doesnāt end up in your crust.) Your crust is sturdy enough after the 1-2 minute par bake that itās not too hard to move the pizza onto the stone without the paper.
## How long to cook Homemade Pizza
Once your pizza is in the oven, you need to cook it for about **8-12 minutes.** This is of course going to depend on how hot your oven is, and how thick your pizza is. The crust should be golden brown, and the cheese should be bubbly and also starting to brown. If you donāt have a pizza stone, use a spatula to lift the edge of your pizza to make sure that it is browning all across the center on bottom. If the bottom is still white, you are looking at a doughy pizza. No thanks. Leave it in longer.
Try to minimize the time you have your oven door open; every second that the oven is open, you are losing temperature. So keep checks to a minimum. If the top of your pizza is browning too quickly but the bottom crust isnāt done (Iām telling you, this will never happen with a pizza stone) then tent the top of the pizza with foil to slow browning.
## Do you need a pizza stone to make Homemade Pizza?
**Yes**. And no.
Hereās the thing, your oven kind of sucks at making pizza. I donāt care how nice your oven is, unless itās a specialty item, it only goes up to 550 degrees, max. Pizza needs 700-1000 degrees to be cooked properly.
The solution? A pizza stone. It turns your wimpy oven into a mini brick oven\!
(Pretend that I remembered to remove the parchment paper for this photo. The pizza should be directly on the stone. Itās not the end of the world if you forget, I did it this way for years before I learned more about stones.)
Pizza stones are slabs of ceramic or stone that sit in a preheating oven, absorbing tons of heat (thermal mass. Yep, weāre going there. Stay with me!) A pizza stone mimics a brick oven, which is how pizza is traditionally made. The stone is a poor *conductor* of heat, meaning your food is less likely to burn on the edges (as it would with a metal pan at such a high temperature.) But it also has thermal mass, which stores heat in the stone and provides inertia against temperature changes. In other words, it heats the pizza more evenly. A pizza stone is going to actually regulate the temperature of your oven.
The stone is also porous, meaning it absorbs the moisture on the bottom of your pizza, making is crispy. Say no to soggy bottom pizza. (Iām lookin at you Papa Murphyās.)
Iām a homemade pizza fanatic, so a one-time stone purchase totally makes sense for me. You can buy them for about \$30 bucks on Amazon. [This is the stone I most recently purchased.](https://www.amazon.com/gp/product/B005IF3086/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B005IF3086&linkId=c5a19fea454161531cae3a404a4a5ee4)
If you have never made pizza and arenāt sure you want to make the investment, there are a few other options.
## Baking pizza on an inverted baking sheet is a stupid idea
I read about this method and tried it out. It was a bit of a disaster, truth be told. You are supposed to turn a large baking sheet upside down in your oven, let it preheat for about a half hour, then slide your pizza onto it.
It did cook my pizza, in the end. But it also made a huge mess when grease trickled off the edge of the pan onto the floor of the oven (yes, my smoke alarms definitely went off!) The center of the pan bows up at such a high temperature, making all your pizza toppings and grease slide to the edges.
I wouldnāt do this again. Instead, **preheat your [rimmed baking sheet](https://www.amazon.com/gp/product/B0049C2S32/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0049C2S32&linkId=718d218f34a36bf6d4ba2d62b2700a85) (right side up), sprinkle with cornmeal, and slide your pizza onto the center.**
This method is not going to give you as crispy of a crust. The pizza I tested using this method had a texture like a Papa Murphyās Take and Bake Pizza. Kinda soggy on the bottom. But, itāll do in a pinch.
## Baking pizza on a pizza pan
I have not personally tested making pizza on a pizza pan. Itās going to have the same problem that a baking sheet does: the higher the temperature goes, the more likely it is to burn (because metal conducts heat so well.)
Tips for choosing a pizza pan: get one with holes in the bottom (to help evaporation and achieve a crispier crust), and get one that has NO non-stick coating. This [Cuisinart pizza pan](https://www.amazon.com/gp/product/B0000D8CAO/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0000D8CAO&linkId=b0a2955ccf1a0bb5ad9527b230459b47) looks like a decent and affordable option. Be sure to put another pan beneath it when baking, to catch any drips.
## Homemade Pizza for Life
Okay, is that everything?? Do you have any more pizza questions? Let me know in the comments what I missed! I hope you get to make pizza soon. It really just never gets old, right? Donāt forget to check out the other posts in this series:
- [Easy Homemade Pizza Sauce Recipe](https://thefoodcharlatan.com/pizza-sauce-recipe/)
- [Easy Pizza Dough Recipe for Dummies](https://thefoodcharlatan.com/pizza-dough-recipe/)
## More Pizza recipes you will want to check out\!
- [Easy No Cook Pizza Sauce](https://thefoodcharlatan.com/easy-no-cook-pizza-sauce-recipe/) \<\< here is a really fast and easy pizza sauce recipe that requires no cooking or blending! Just dump and stir.
- [Cast Iron Pan Pizza (Pizza Hut Pan Pizza Copycat!)](https://thefoodcharlatan.com/pan-pizza-recipe/) \<\< I thought it couldnāt be done at home. I WAS WRONG. Make this\!
- [Blackberry Ricotta Pizza with Basil](https://thefoodcharlatan.com/blackberry-ricotta-pizza-with-basil/) \<\< A very popular post over the years! There is something so summery about this combo.
- [Thai Pizza with Zucchini and Pickled Onions](https://thefoodcharlatan.com/thai-pizza-with-zucchini-and-pickled-onions/) \<\< like the one at California Pizza Kitchen\!
- [Cherry Tomato and Goat Cheese Pizza](https://thefoodcharlatan.com/cherry-tomato-and-goat-cheese-pizza/) \<\< this was one of the first recipes I posted on the blog\!
- [Classic Stromboli Recipe](https://thefoodcharlatan.com/classic-stromboli-recipe-easy-dinner-or-quick-appetizer/) \<\< pizza, all rolled up and baked.
- [Veggie Pizza](https://neighborfoodblog.com/veggie-pizza/) from Neighborfood
- [Asparagus Pizza with Garlic Confit](https://www.foxandbriar.com/asparagus-morel-pizza-garlic-confit/) from Fox and Briar
- [Cheesy Pepperoni Pizza Puffs](https://sweetpeasandsaffron.com/whole-wheat-pepperoni-pizza-muffins/) from Sweet Peas and Saffron
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*I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I'll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven\!*
- ā¢
1 16 ounce [ball of pizza dough](https://thefoodcharlatan.com/pizza-dough-recipe/), 12 to 16 ounces is fine
- ā¢
1 tablespoon olive oil, for rubbing dough
- ā¢
1 cup [pizza sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/)
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3 ounces thinly sliced mozzarella cheese
- ā¢
5 ounces [shredded mozzarella cheese](https://www.walmart.com/ip/Tillamook-Mozzarella-Shredded-Cheese-8oz/47314789?aflt=cse), about 1 and 1/4 cups
- ā¢
2\.5 ounces pepperoni , about half a 5 oz package
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2 tablespoons shredded parmesan cheese
- NOTE: The ingredient list has the amount of toppings you need to make **one 12-inch pizza.** If you followed [my pizza dough recipe](https://thefoodcharlatan.com/pizza-dough-recipe/), you will have 2 balls of dough. If you want to make them both right away, be sure to double the topping ingredients shown here.
- **Place** [**a pizza stone**](https://www.amazon.com/gp/product/B005IF3086/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B005IF3086&linkId=73c31f7553d264aada33086a85abaa2c) in the bottom third of your oven. (place [a rimmed baking sheet](https://www.amazon.com/gp/product/B0049C2S32/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0049C2S32&linkId=05334a4e1a0d513c21d5b59c516d14a7) or [a pizza pan](https://www.amazon.com/gp/product/B0000D8CAO/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B0000D8CAO&linkId=b0e8418b392f5df83a62be5304ffa7f1) in the oven if you don't have a stone.)
- **Preheat your oven to 550 degrees F**, or as high as it will go (at least 475.) Let the stone preheat for 30 minutes. I don't care when your oven beeps to tell you it's at temperature. Set a timer, 30 minutes at least\!
- **Prepare a work surface.** I prefer to rub my counter with oil, but you can lightly dust it with flour if you have a very sticky dough. (Too much flour can turn your dough tough.)
- **Roll out the dough.** Place your ball of [pizza dough](https://thefoodcharlatan.com/pizza-dough-recipe/) in the center of your prepared work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I usually use my hands for pizza dough, gently patting and stretching (and yes, picking it up and maybe even tossing!), but you can also use a rolling pin. Make sure to keep rotating the pin so that you get a roughly circular shape. It doesn't have to be perfect! Even if you have used a rolling pin, I like to use my fingers afterward to shape the edges into a thicker crust. See photos.
Continue patting and stretching the dough gently with your hands until it is about 12 inches across.
- **Transfer the dough to a square of parchment paper.** I highly recommend using [parchment paper](https://www.amazon.com/Reynolds-Kitchens-Parchment-Non-Stick-Square/dp/B07F6F631N?&linkCode=ll1&tag=karen0ad-20&linkId=b3b4c6611ac52ff4152cce2ace1fb817&language=en_US&ref_=as_li_ss_tl) because itās SO much easier transferring your pizza into the oven. You can pick it up carefully with your hands and rearrange it on the paper, or wrap it around your rolling pin to help transfer. (I've tried rolling the dough out directly onto parchment paper. It doesn't work well.) Make sure you stretch out the dough so that it is about 12 inches.
Drizzle about a tablespoon of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps provide a barrier between the toppings and the dough, helping it cook more evenly.
If you love a thicker crust pizza, let the rolled-out dough **rest for 10 minutes.** You can skip this rest no problem.
- **Par bake.** Once the oven is up to temperature, we are going to do a **1 to 2 minute par bake.** This step is technically not necessary, but I never skip it. It guarantees not only a thoroughly cooked crust, but a nice and crispy one. Nobody wants a doughy pizza, yuck. (If you want to skip it, you can proceed with topping your pizza).
Pulling on the edge of the parchment paper, slide your pizza dough onto [your pizza peel](https://www.amazon.com/gp/product/B009LPDNPO/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B009LPDNPO&linkId=b6820bf7348580932f51b94786c6cb71) or [flat baking sheet](https://www.amazon.com/gp/product/B000FNAA84/ref=as_li_tl?ie=UTF8&tag=karen0ad-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000FNAA84&linkId=82d14303808489d1da5c36d2a1db97ce). Open the oven and pull on the parchment paper again to slide the pizza dough *and* the parchment paper onto the hot hot pizza stone (or pizza pan). Your whole body is basically inside the oven during this procedure so please be careful and make sure there are no toddlers running around who could climb right in and burn to death (these are the thoughts that keep me up at night).
Shut the oven door and par bake for 1-2 minutes, until the dough is slightly puffed. Set a timer, don't walk away\!
Pull on the parchment paper again to transfer the half-baked dough back onto your pizza peel. Keep the oven door shut as much as possible so you don't lose heat. Poke down any large bubbles on your crust.
- **Top your pizza.** Leave the crust on the peel while you add your toppings.
Add 1 cup of [pizza sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/) (I like to spread it around with a ladle).
Add 3 ounces thinly sliced mozzarella, and then top with 5 ounces of shredded mozzarella. I like a lot of cheese and this is about the max amount you can add without weighing down your pizza so much that it doesn't cook all the way through. This isn't the Bible, you can eyeball the amounts on cheese, just keep in mind there is a limit if you want a properly cooked pizza.
Add about a half package of pepperoni (or olives, mushrooms, ham and pineapple, sausage, red onions, or literally any toppings you want. See post for ideas.)
Sprinkle 2 tablespoons shredded parmesan cheese over your toppings.
- **Bake the pizza.** (See note if you don't have a pizza stone\*) Transfer the pizza back onto the pizza stone (or pan), this time *without* the parchment paper. You want the pizza to do its final bake directly on the stone. (The stone is porous and absorbs moisture, giving you a crispier crust.) Your crust is sturdy enough after the 1-2 minute par bake that it shouldn't be too hard to push the pizza onto the stone without the paper.
Bake the pizza for about 8-12 minutes. This is going to depend on how hot your oven is, and how thick your pizza is. The edges of the crust should be golden brown, and the cheese should be bubbly and also starting to lightly brown. If you don't have a pizza stone, use a spatula to lift the edge of your pizza to make sure that it is browning all across the center on bottom. If the bottom is still white, you are looking at a doughy pizza. No thanks. Leave it in longer.
If the top of your pizza is browning too quickly but the bottom crust isn't done, tent the top of the pizza with foil to slow browning.
- Remove your pizza from the oven using the pizza peel. Slide it directly onto a cooling rack to help keep that bottom crust from getting soggy. Let cool a couple minutes, then transfer to a cutting board. Slice into 8 pieces and devour\!
\*If you do not have a pizza stone, you should dust whatever you are baking your pizza on (pizza pan, baking sheet) with cornmeal. This will help prevent sticking.
**Overnight instructions:** Follow the overnight instructions on my [Pizza Dough Recipe](https://thefoodcharlatan.com/pizza-dough-recipe/) to make this ahead of time! You can also prep the [Pizza Sauce](https://thefoodcharlatan.com/pizza-sauce-recipe/) a day or two in advance.
Serving: 1slice \| Calories: 315kcal \| Carbohydrates: 5g \| Protein: 18g \| Fat: 25g \| Saturated Fat: 11g \| Polyunsaturated Fat: 1g \| Monounsaturated Fat: 10g \| Trans Fat: 1g \| Cholesterol: 66mg \| Potassium: 298mg \| Fiber: 1g \| Sugar: 3g \| Vitamin A: 670IU \| Vitamin C: 4mg \| Calcium: 326mg \| Iron: 1mg
Course: Main Course
Cuisine: American
Calories: 315
Keyword: homemade, pizza |
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