🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa016)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.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://www.allrecipes.com/article/topping-and-baking-pizza/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/article/topping-and-baking-pizza/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/article\/topping-and-baking-pizza\/","crawl_time":1775808531,"first_indexed_time":1573434228,"http_code":200,"src_unparsed":"com,allrecipes!www,\/article\/topping-and-baking-pizza\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"How to Make Pizza at Home That's Better Than Takeout","meta_descriptions":["Here's how to make and bake an epic pizza at home. You'll never call for delivery again."],"attrs_boilerpipe_text":"Pizza is a crowd-pleasing choice for busy weeknights and fun weekend dinners alike. But you don't have to rely on restaurants or takeout for top-notch pizza. Read on for tips on how to make your own pizza at home. We'll walk you through how to make pizza crust, how to top a pizza, pizza baking temperature, and how long to bake pizza. Plus, we'll share some of our favorite\nhomemade pizza recipes\nto try.\nHow to Make Homemade Pizza\nLet's break down how to make the best pizza, piece by piece:\nPizza Crust 101\nWe'll start with the base, the crispy crust that holds it all together. With the crust, you can go a few ways: You can make homemade pizza with store-bought dough; use pre-baked crusts (such as Boboli) or even\nEnglish muffins\nand pita bread for personal pizzas; or\nmake your own pizza dough\n.\nHere's how Chef John makes simple no-knead pizza dough. (He also makes a pretty mean\nCauliflower Pizza Crust\n.) Watch the video to see exactly how the pizza dough should look before setting it aside to rise. You'll also see Chef John's patented \"rotate, stretch, and tuck\" move for forming the dough.\nPizza Sauce Tips\nNow for the sauce. There are loads of delicious pre-made marinara sauces for pizza sauce. We have oodles of\nhomemade pizza sauce recipes\n, too. Beyond red pizza sauces, don't forget\npesto sauces\n,\nwhite sauces\n, or even a simple olive oil and garlic sauce. They will expand your pizza potential by almost infinite proportions.\nAll About Pizza Toppings\nThere's almost no limit to the toppings you can pile on a pizza. Tomato sauce and pepperoni you know. But apples and walnuts? For sure. Fresh figs and prosciutto? Of course! Sweet corn and peas? Well, in Europe and Japan, corn and peas are common pizza toppings. Bottom line, pizza is open to an infinite amount of creativity where toppings are concerned.\nSherri\nGet the Recipe:\nD's Taco Pizza\nHere are a few additional ideas for varying pizza sauces, toppings, and cheeses:\nWhite Pizza with Porcinis\nChicken Garlic Pizza\nPortobello Mushroom, Fresh Peppers, and Goat Cheese Pizza\nFig and Goat Cheese Pizza\nMore Pizza Recipes\nOnce you have your toppings lined up, think about the order you'll lay them down on the crust. It matters!\nLayering the Pizza\nLayer the ingredients one way, and you have pizza perfection. Arrange the\nsame\ningredients in a different order, and it's curtains. For example, if you put the cheese down first, then layer tomatoes and basil on top, the basil burns and shrivels and the cheese doesn't brown. Possible pizza fail.\nOf course, you can put tomato slices on top of the cheese. Tomatoes have a high moisture content, so they won't caramelize; instead, they'll dehydrate slightly for a more concentrated tomato flavor.\nChoosing Cheeses\nMozzarella, Fontina, and Parmesan cheeses all work great. These cheeses are all very low in moisture, so they'll brown fairly quickly. Fresh mozzarella has a lot of water content and could make surrounding crust and toppings soggy.\nHow to Cook Pizza on a Stone\n1. Heat the oven.\nGenerally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C).\nPizza ovens\ncook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.\nPlace a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) — the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn.\nFrom the Editor\nFor a crunchy crust, preheat a baking sheet or\ncast iron skillet\nin the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam.\nYou know another way to get a terrific crust? Put your pizza on the grill.\n2. Form the pizza dough and place it on a peel dusted with a little flour or cornmeal.\nIf you like, lightly brush the crust with olive oil. This helps create a golden brown, crispy crust rather than a dry, dusty outer crust.\nSee how to make and form your pizza dough\n.\nOkay, the oven is hot, and the pizza's all topped and ready to roll. You need to grab your pizza peel, the large shovel-like tool that easily moves pizza from counter to stone without catastrophe. Slide your pizza onto the peel. It's time for the oven.\n3. Slip the pizza onto the hot pizza stone.\nPlace the tip of the peel on the edge of the stone at the back of the oven.\nWith one swift motion, jerk the peel back\nout from under the pizza. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. If the pizza sticks to the peel, your toppings will slide off the pizza onto the stone, and the kids will hear you say those words you're not really supposed to use in front of them.\nFrom the Editor\nJiggle the peel to make sure the pizza isn't sticking. You want it to slide off the peel easily. If it's stuck, gently lift the sticky dough and dust with a wee bit more flour or cornmeal.\nClose the oven door, and let the pizza bake.\n4. After 5 minutes of baking, check the pizza.\nIf some spots are browning faster than others, turn the pizza; slip the peel underneath it like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above.\nIf you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help darken the crust and make it even tastier. For a little garlic flavor, infuse the oil with minced garlic.\n5. The pizza is done when the cheese is melted to a medium-to-dark brown.\nColor means flavor. Carefully remove the pizza with the peel and let it cool slightly. If you want, top it with additional fresh toppings. Slice with a pizza wheel or chef's knife, and serve to your adoring crowd.\nCDM68\nGet the Recipe:\nBrick-Oven Pizza (Brooklyn Style)\nFrom the Editor\nWhen pizza scalds the roof of your mouth, don't blame the cheese. Most likely,\nit's the sauce\n. That's because heat is conserved in the wet sauce; and an insulating layer of cheese is very likely adding insult to injury. Next time you get a slice fresh from the oven, lift the heat-trapping lid of cheese with a fork, and you'll see how the steam pours off the hot, hot sauce. It's like the molten core of the earth in there.\nCheck out our complete collection of\nPizza Recipes\n.\nRelated Content:\n10 Pizzas That Are Both Healthy And Truly Delicious","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/article\/topping-and-baking-pizza\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/article\/topping-and-baking-pizza\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - [One-Pot Meals](https:\/\/www.allrecipes.com\/recipes\/15436\/everyday-cooking\/one-pot-meals\/)\n  - 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[Sweet Spot](https:\/\/www.allrecipes.com\/kitchen-tips\/how-to\/sweet-spot\/)\n  - [In the Kitchen](https:\/\/www.allrecipes.com\/kitchen-tips\/in-the-kitchen\/)\n- [Video](https:\/\/www.allrecipes.com\/video)\n\n[About Us](https:\/\/www.allrecipes.com\/about-us-6648102)\n\n- [Meet the Allrecipes Allstars: Brand Ambassadors to the World’s Largest Food Community](https:\/\/www.allrecipes.com\/allstars-8661275)\n- [How to Add a Recipe](https:\/\/www.allrecipes.com\/article\/how-to-submit-recipes\/)\n\n[GET THE MAGAZINE](https:\/\/www.allrecipes.com\/article\/topping-and-baking-pizza\/)\n\n# How to Make Pizza at Home That's Better Than Takeout\nYour homemade pizza can be just as good (if not better) than anything you pick up.\n\nBy\n\n[Carl Hanson](https:\/\/www.allrecipes.com\/author\/carl-hanson\/)\n\n![author image of carl hanson without grizzly bear]()\n\n![author image of carl hanson without grizzly bear](https:\/\/www.allrecipes.com\/thmb\/iaGdPhieJzFNwwXlOC18Ns8hId0=\/75x75\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Carl-Hanson_author-page-profile-42ede0765fa74086b5f3cf1aab5db339.jpg)\n\n[Carl Hanson](https:\/\/www.allrecipes.com\/author\/carl-hanson\/)\n\nCarl Hanson is a Senior Editor at Allrecipes who has been writing about food and wine for nearly 20 years. He enjoys creating content that informs, entertains, and assists busy home cooks get nourishing meals on the table for their families.\n\n[Allrecipes' editorial guidelines](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n\nUpdated on January 16, 2024\n\nPizza is a crowd-pleasing choice for busy weeknights and fun weekend dinners alike. But you don't have to rely on restaurants or takeout for top-notch pizza. Read on for tips on how to make your own pizza at home. We'll walk you through how to make pizza crust, how to top a pizza, pizza baking temperature, and how long to bake pizza. Plus, we'll share some of our favorite [homemade pizza recipes](https:\/\/www.allrecipes.com\/recipes\/250\/main-dish\/pizza\/) to try.\n\n## How to Make Homemade Pizza\nLet's break down how to make the best pizza, piece by piece:\n\n### Pizza Crust 101\nWe'll start with the base, the crispy crust that holds it all together. With the crust, you can go a few ways: You can make homemade pizza with store-bought dough; use pre-baked crusts (such as Boboli) or even [English muffins](https:\/\/www.allrecipes.com\/recipe\/86649\/fast-english-muffin-pizzas\/) and pita bread for personal pizzas; or [make your own pizza dough](https:\/\/www.allrecipes.com\/article\/how-to-make-pizza-dough\/).\n\n[Get recipes for pizza dough and crust.](https:\/\/www.allrecipes.com\/recipes\/1035\/bread\/pizza-dough-and-crusts\/)\n\nHere's how Chef John makes simple no-knead pizza dough. (He also makes a pretty mean [Cauliflower Pizza Crust](https:\/\/www.allrecipes.com\/recipe\/236600\/chef-johns-cauliflower-pizza-crust\/).) Watch the video to see exactly how the pizza dough should look before setting it aside to rise. You'll also see Chef John's patented \"rotate, stretch, and tuck\" move for forming the dough.\n\n### Pizza Sauce Tips\nNow for the sauce. There are loads of delicious pre-made marinara sauces for pizza sauce. We have oodles of [homemade pizza sauce recipes](https:\/\/www.allrecipes.com\/recipes\/1040\/side-dish\/sauces-and-condiments\/sauces\/pizza-sauce\/), too. Beyond red pizza sauces, don't forget [pesto sauces](https:\/\/www.allrecipes.com\/recipes\/13343\/side-dish\/sauces-and-condiments\/sauces\/pesto\/), [white sauces](https:\/\/www.allrecipes.com\/recipe\/221212\/chef-johns-white-sauce\/), or even a simple olive oil and garlic sauce. They will expand your pizza potential by almost infinite proportions.\n\n### All About Pizza Toppings\nThere's almost no limit to the toppings you can pile on a pizza. Tomato sauce and pepperoni you know. But apples and walnuts? For sure. Fresh figs and prosciutto? Of course! Sweet corn and peas? Well, in Europe and Japan, corn and peas are common pizza toppings. Bottom line, pizza is open to an infinite amount of creativity where toppings are concerned.\n\n![A pizza topped with shredded lettuce, black olives, and chopped tomatoes]()\n\n![A pizza topped with shredded lettuce, black olives, and chopped tomatoes](https:\/\/www.allrecipes.com\/thmb\/SYJi1lNkIukDU73UgQm14AY-duM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/1014051_Ds-Taco-Pizza_220190_Photo-by-Sherri-3c83561dd7b04747912f981737e87fbd.jpg)\n\nSherri\n\n**Get the Recipe:** [D's Taco Pizza](https:\/\/www.allrecipes.com\/recipe\/220190\/ds-taco-pizza\/)\n\nHere are a few additional ideas for varying pizza sauces, toppings, and cheeses:\n\n- [White Pizza with Porcinis](https:\/\/www.allrecipes.com\/recipe\/18852\/white-pizza-with-porcinis\/ \"White Pizza with Porcinis\")\n- [Chicken Garlic Pizza](https:\/\/www.allrecipes.com\/recipe\/91769\/chicken-garlic-pizza\/ \"Chicken Garlic Pizza\")\n- [Portobello Mushroom, Fresh Peppers, and Goat Cheese Pizza](https:\/\/www.allrecipes.com\/recipe\/73767\/portobello-mushroom-fresh-peppers-and-goat-cheese-pizza\/ \"Portobello Mushroom, Fresh Peppers, and Goat Cheese Pizza\")\n- [Fig and Goat Cheese Pizza](https:\/\/www.allrecipes.com\/recipe\/81172\/fig-and-goat-cheese-pizza\/ \"Fig and Goat Cheese Pizza\")\n- [More Pizza Recipes](https:\/\/www.allrecipes.com\/recipes\/250\/main-dish\/pizza\/ \"Pizza Recipes\")\n\nOnce you have your toppings lined up, think about the order you'll lay them down on the crust. It matters\\!\n\n## Layering the Pizza\nLayer the ingredients one way, and you have pizza perfection. Arrange the *same* ingredients in a different order, and it's curtains. For example, if you put the cheese down first, then layer tomatoes and basil on top, the basil burns and shrivels and the cheese doesn't brown. Possible pizza fail.\n\nOf course, you can put tomato slices on top of the cheese. Tomatoes have a high moisture content, so they won't caramelize; instead, they'll dehydrate slightly for a more concentrated tomato flavor.\n\n## Choosing Cheeses\nMozzarella, Fontina, and Parmesan cheeses all work great. These cheeses are all very low in moisture, so they'll brown fairly quickly. Fresh mozzarella has a lot of water content and could make surrounding crust and toppings soggy.\n\n[The 9 Best Pizza Stones and Steels of 2021, Tested by Allrecipes](https:\/\/www.allrecipes.com\/longform\/best-pizza-stones\/)\n\n## How to Cook Pizza on a Stone\n### 1\\. Heat the oven.\nGenerally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). [Pizza ovens](https:\/\/www.allrecipes.com\/best-pizza-oven-8619196) cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.\n\nPlace a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) — the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn.\n\n### From the Editor\nFor a crunchy crust, preheat a baking sheet or [cast iron skillet](https:\/\/www.allrecipes.com\/longform\/best-cast-iron-skillets\/) in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam.\n\nYou know another way to get a terrific crust? Put your pizza on the grill.\n\n### 2\\. Form the pizza dough and place it on a peel dusted with a little flour or cornmeal.\nIf you like, lightly brush the crust with olive oil. This helps create a golden brown, crispy crust rather than a dry, dusty outer crust. [See how to make and form your pizza dough](https:\/\/www.allrecipes.com\/article\/how-to-make-pizza-dough\/).\n\nOkay, the oven is hot, and the pizza's all topped and ready to roll. You need to grab your pizza peel, the large shovel-like tool that easily moves pizza from counter to stone without catastrophe. Slide your pizza onto the peel. It's time for the oven.\n\n### 3\\. Slip the pizza onto the hot pizza stone.\nPlace the tip of the peel on the edge of the stone at the back of the oven. **With one swift motion, jerk the peel back** out from under the pizza. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. If the pizza sticks to the peel, your toppings will slide off the pizza onto the stone, and the kids will hear you say those words you're not really supposed to use in front of them.\n\n### From the Editor\nJiggle the peel to make sure the pizza isn't sticking. You want it to slide off the peel easily. If it's stuck, gently lift the sticky dough and dust with a wee bit more flour or cornmeal.\n\nClose the oven door, and let the pizza bake.\n\n### 4\\. After 5 minutes of baking, check the pizza.\nIf some spots are browning faster than others, turn the pizza; slip the peel underneath it like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above.\n\nIf you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help darken the crust and make it even tastier. For a little garlic flavor, infuse the oil with minced garlic.\n\n### 5\\. The pizza is done when the cheese is melted to a medium-to-dark brown.\nColor means flavor. Carefully remove the pizza with the peel and let it cool slightly. If you want, top it with additional fresh toppings. Slice with a pizza wheel or chef's knife, and serve to your adoring crowd.\n\n![Brick-Oven Pizza (Brooklyn Style)]()\n\n![Brick-Oven Pizza (Brooklyn Style)](https:\/\/www.allrecipes.com\/thmb\/6rLrokoS5t4QLiStM-KlltyAYHg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/3655815-41c12dc6134a4bb3985f7645463a947f.jpg)\n\nCDM68\n\n**Get the Recipe:** [Brick-Oven Pizza (Brooklyn Style)](https:\/\/www.allrecipes.com\/recipe\/70801\/brick-oven-pizza-brooklyn-style\/)\n\n### From the Editor\nWhen pizza scalds the roof of your mouth, don't blame the cheese. Most likely, **it's the sauce**. That's because heat is conserved in the wet sauce; and an insulating layer of cheese is very likely adding insult to injury. Next time you get a slice fresh from the oven, lift the heat-trapping lid of cheese with a fork, and you'll see how the steam pours off the hot, hot sauce. It's like the molten core of the earth in there.\n\n**Check out our complete collection of [Pizza Recipes](https:\/\/www.allrecipes.com\/recipes\/250\/main-dish\/pizza\/).**\n\n**Related Content:**\n\n- [10 Pizzas That Are Both Healthy And Truly Delicious](https:\/\/www.allrecipes.com\/recipes\/250\/main-dish\/pizza\/)\n\nExplore more:\n\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## You’ll Also Love\n[![a match tossing and stretching pizza dough with a pizza as the background]() ![a match tossing and stretching pizza dough with a pizza as the background](https:\/\/www.allrecipes.com\/thmb\/erpKWJGfEGEryZutrLfQ-X1VmhI=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/who-invented-pizza-4x3-4-5fa7361d6270469698b0d23551babf3a.jpg) Who Invented Pizza—And Were They Italian?](https:\/\/www.allrecipes.com\/who-invented-pizza-8612456)\n\n[![We Tried Copycat Taco 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box](https:\/\/www.allrecipes.com\/thmb\/7i5KPKvoR7Hai_xOj6iDSPmT_eY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/OPD015514_TripleTreatBox_PR_Image_1920x1080_2hz-4ca2e78cbeb44b12aba2afb75204ada3.jpg) Pizza Hut Unveils Triple-Decker Box Filled With Pizza and Other Treats](https:\/\/www.allrecipes.com\/article\/pizza-hut-triple-treat-box\/)\n\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/xXzJQlY3XHBwYbbaBbD5qrQGVJ4=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/1731193-f6caf96be1084e42a739d70700272456.jpg) Sausage Mushroom Pizza 11 Ratings](https:\/\/www.allrecipes.com\/recipe\/238759\/sausage-mushroom-pizza\/)\n\n[![image]() ![image](https:\/\/www.allrecipes.com\/thmb\/VcDkTI9oM-VwhIxkY7sU183dTpI=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/image-539-9d51929c17d44bc498e93fd638d1a964.jpg) Grilled Pineapple and Prosciutto Flatbread 1 Rating](https:\/\/www.allrecipes.com\/recipe\/284980\/grilled-pineapple-and-prosciutto-flatbread\/)\n\n[![DiGiorno Buffalo Pizza]() ![DiGiorno Buffalo Pizza](https:\/\/www.allrecipes.com\/thmb\/_Ac0yugoZB8iRD2j6tGYb1cNZjQ=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/18788254-9ba8fcc1b0724c49b99d0b27f2c41650.png) DiGiorno's New Buffalo Chicken Pizza Has a Ranch-Stuffed Crust](https:\/\/www.allrecipes.com\/article\/digiorno-buffalo-chicken-ranch-stuffed-pizza\/)\n\n[![Kinda Big Dill Pickle Pizza]() ![Kinda Big Dill Pickle Pizza](https:\/\/www.allrecipes.com\/thmb\/-X2XI1y8OFDcOjA_zG9r8mhVudk=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/kinda-big-dill-pickle-pizza-3-pack-252c931cf98e4bc192d4d5c385d8394e.png) Pickle Pizza Is Kind of a Big Dill — And Now Available for Delivery](https:\/\/www.allrecipes.com\/article\/pickle-pizza-recipes\/)\n\n[![Better-Than-Taco Bell Mexican Pizza]() ![Better-Than-Taco Bell Mexican Pizza](https:\/\/www.allrecipes.com\/thmb\/QMjrY0LGUjXT90aPdCLT7tV1Zqw=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/AR_WTI_TacoBellPizza_STILLS-DSC00852-2000-4ca8330faa794cb281eb228caf5ec35b.jpg) Better-Than-Taco Bell Mexican Pizza 10 Ratings](https:\/\/www.allrecipes.com\/recipe\/8396974\/better-than-taco-bell-mexican-pizza\/)\n\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/J_OHM-kxLoxxTOkgRF0kH1Cc_Mw=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/2125325-e59c4dadcbcb4bec85d6c51809f4b79a.jpg) Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella 1 Rating](https:\/\/www.allrecipes.com\/recipe\/239747\/sea-salt-and-rosemary-pizza-bianca-bites-with-mortadella-and-mozzarella\/)\n\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/_R9QZkX3P1DAtdgK_tPokeu8ztY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/908286-a4dd4f391751457bb0596cb10329fc95.jpg) Sassy No-Sauce Naan Pizza](https:\/\/www.allrecipes.com\/recipe\/275004\/sassy-no-sauce-naan-pizza\/)\n\n[![Looking down at a sliced pizza on the grill, topped with various toppings. ]() ![Looking down at a sliced pizza on the grill, topped with various toppings. ](https:\/\/www.allrecipes.com\/thmb\/qNjbNbHRcHfciMY5g5IV2kroUjE=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/14522-Pizza-On-The-Grill100-4x3-cd872c310ad243c2b39917186df83d77.jpg) Pizza on the Grill 445 Ratings](https:\/\/www.allrecipes.com\/recipe\/14522\/pizza-on-the-grill-i\/)\n\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/ZKK9lSCqnqXbm4bSD4qqXzKB5Dk=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/6951290-731102594e1149b98e7e29b7120c425b.jpg) BLT Pizza Appetizer 1 Rating](https:\/\/www.allrecipes.com\/recipe\/274994\/blt-pizza-appetizer\/)\n\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/gfWtTTkmSDXgpnIZF31eV8z3y88=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/6980870-0859ac81e4d44f22842d9bb05ba0e229.jpg) Bacon Buffalo Chicken Pizza 3 Ratings](https:\/\/www.allrecipes.com\/recipe\/275388\/bacon-buffalo-chicken-pizza\/)\n\n[![Pepperoni pizza in an air fryer basket.]() ![Pepperoni pizza in an air fryer basket.](https:\/\/www.allrecipes.com\/thmb\/pigqinn9siW-25tr_PJ6lH6RMP4=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ARTikTokPizza-11-4x3-sara-haas-29121cd2f07c4412b92c87b0bb089977.jpg) TikTok's Air Fryer Pizza 4 Ratings](https:\/\/www.allrecipes.com\/recipe\/8545336\/tiktok-air-fryer-pizza\/)\n\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/m3LSgG6m-R9e_sAoKiIfY1kMa9A=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/2108285-97b7f718c2874bd2a1d0fe3514274b68.jpg) Jan's Loaded Pizza Fries 16 Ratings](https:\/\/www.allrecipes.com\/recipe\/240573\/jans-loaded-pizza-fries\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n[Newsletters](https:\/\/www.allrecipes.com\/article\/topping-and-baking-pizza\/)\n\nFollow Us\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n- [Meals](https:\/\/www.allrecipes.com\/recipes\/)\n- [Ingredients](https:\/\/www.allrecipes.com\/recipes\/17567\/ingredients\/)\n- [Occasions](https:\/\/www.allrecipes.com\/recipes\/85\/holidays-and-events\/)\n- [Cuisines](https:\/\/www.allrecipes.com\/recipes\/86\/world-cuisine\/)\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- [News](https:\/\/www.allrecipes.com\/food-news-trends\/)\n- [Features](https:\/\/www.allrecipes.com\/recipes\/1642\/everyday-cooking\/)\n- [Video](https:\/\/www.allrecipes.com\/video)\n\n- [About Us](https:\/\/www.allrecipes.com\/about-us-6648102)\n- [Editorial Process](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Product Vetting](https:\/\/www.allrecipes.com\/about-us-6648102#toc-product-reviews)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/brands\/food-drink\/allrecipes)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.allrecipes.com\/about-us-6648102#toc-contact-us)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=ALR)\n- [Magazine Subscription Help](https:\/\/www.magazines.com\/customer-care)\n\nAllrecipes is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"Pizza is a crowd-pleasing choice for busy weeknights and fun weekend dinners alike. But you don't have to rely on restaurants or takeout for top-notch pizza. Read on for tips on how to make your own pizza at home. We'll walk you through how to make pizza crust, how to top a pizza, pizza baking temperature, and how long to bake pizza. Plus, we'll share some of our favorite [homemade pizza recipes](https:\/\/www.allrecipes.com\/recipes\/250\/main-dish\/pizza\/) to try.\n\n## How to Make Homemade Pizza\nLet's break down how to make the best pizza, piece by piece:\n\n### Pizza Crust 101\nWe'll start with the base, the crispy crust that holds it all together. With the crust, you can go a few ways: You can make homemade pizza with store-bought dough; use pre-baked crusts (such as Boboli) or even [English muffins](https:\/\/www.allrecipes.com\/recipe\/86649\/fast-english-muffin-pizzas\/) and pita bread for personal pizzas; or [make your own pizza dough](https:\/\/www.allrecipes.com\/article\/how-to-make-pizza-dough\/).\n\nHere's how Chef John makes simple no-knead pizza dough. (He also makes a pretty mean [Cauliflower Pizza Crust](https:\/\/www.allrecipes.com\/recipe\/236600\/chef-johns-cauliflower-pizza-crust\/).) Watch the video to see exactly how the pizza dough should look before setting it aside to rise. You'll also see Chef John's patented \"rotate, stretch, and tuck\" move for forming the dough.\n\n### Pizza Sauce Tips\nNow for the sauce. There are loads of delicious pre-made marinara sauces for pizza sauce. We have oodles of [homemade pizza sauce recipes](https:\/\/www.allrecipes.com\/recipes\/1040\/side-dish\/sauces-and-condiments\/sauces\/pizza-sauce\/), too. Beyond red pizza sauces, don't forget [pesto sauces](https:\/\/www.allrecipes.com\/recipes\/13343\/side-dish\/sauces-and-condiments\/sauces\/pesto\/), [white sauces](https:\/\/www.allrecipes.com\/recipe\/221212\/chef-johns-white-sauce\/), or even a simple olive oil and garlic sauce. They will expand your pizza potential by almost infinite proportions.\n\n### All About Pizza Toppings\nThere's almost no limit to the toppings you can pile on a pizza. Tomato sauce and pepperoni you know. But apples and walnuts? For sure. Fresh figs and prosciutto? Of course! Sweet corn and peas? Well, in Europe and Japan, corn and peas are common pizza toppings. Bottom line, pizza is open to an infinite amount of creativity where toppings are concerned.\n\nSherri\n\n**Get the Recipe:** [D's Taco Pizza](https:\/\/www.allrecipes.com\/recipe\/220190\/ds-taco-pizza\/)\n\nHere are a few additional ideas for varying pizza sauces, toppings, and cheeses:\n\n- [White Pizza with Porcinis](https:\/\/www.allrecipes.com\/recipe\/18852\/white-pizza-with-porcinis\/ \"White Pizza with Porcinis\")\n- [Chicken Garlic Pizza](https:\/\/www.allrecipes.com\/recipe\/91769\/chicken-garlic-pizza\/ \"Chicken Garlic Pizza\")\n- [Portobello Mushroom, Fresh Peppers, and Goat Cheese Pizza](https:\/\/www.allrecipes.com\/recipe\/73767\/portobello-mushroom-fresh-peppers-and-goat-cheese-pizza\/ \"Portobello Mushroom, Fresh Peppers, and Goat Cheese Pizza\")\n- [Fig and Goat Cheese Pizza](https:\/\/www.allrecipes.com\/recipe\/81172\/fig-and-goat-cheese-pizza\/ \"Fig and Goat Cheese Pizza\")\n- [More Pizza Recipes](https:\/\/www.allrecipes.com\/recipes\/250\/main-dish\/pizza\/ \"Pizza Recipes\")\n\nOnce you have your toppings lined up, think about the order you'll lay them down on the crust. It matters\\!\n\n## Layering the Pizza\nLayer the ingredients one way, and you have pizza perfection. Arrange the *same* ingredients in a different order, and it's curtains. For example, if you put the cheese down first, then layer tomatoes and basil on top, the basil burns and shrivels and the cheese doesn't brown. Possible pizza fail.\n\nOf course, you can put tomato slices on top of the cheese. Tomatoes have a high moisture content, so they won't caramelize; instead, they'll dehydrate slightly for a more concentrated tomato flavor.\n\n## Choosing Cheeses\nMozzarella, Fontina, and Parmesan cheeses all work great. These cheeses are all very low in moisture, so they'll brown fairly quickly. Fresh mozzarella has a lot of water content and could make surrounding crust and toppings soggy.\n\n## How to Cook Pizza on a Stone\n### 1\\. Heat the oven.\nGenerally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). [Pizza ovens](https:\/\/www.allrecipes.com\/best-pizza-oven-8619196) cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better.\n\nPlace a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) — the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn.\n\n### From the Editor\nFor a crunchy crust, preheat a baking sheet or [cast iron skillet](https:\/\/www.allrecipes.com\/longform\/best-cast-iron-skillets\/) in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam.\n\nYou know another way to get a terrific crust? Put your pizza on the grill.\n\n### 2\\. Form the pizza dough and place it on a peel dusted with a little flour or cornmeal.\nIf you like, lightly brush the crust with olive oil. This helps create a golden brown, crispy crust rather than a dry, dusty outer crust. [See how to make and form your pizza dough](https:\/\/www.allrecipes.com\/article\/how-to-make-pizza-dough\/).\n\nOkay, the oven is hot, and the pizza's all topped and ready to roll. You need to grab your pizza peel, the large shovel-like tool that easily moves pizza from counter to stone without catastrophe. Slide your pizza onto the peel. It's time for the oven.\n\n### 3\\. Slip the pizza onto the hot pizza stone.\nPlace the tip of the peel on the edge of the stone at the back of the oven. **With one swift motion, jerk the peel back** out from under the pizza. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. If the pizza sticks to the peel, your toppings will slide off the pizza onto the stone, and the kids will hear you say those words you're not really supposed to use in front of them.\n\n### From the Editor\nJiggle the peel to make sure the pizza isn't sticking. You want it to slide off the peel easily. If it's stuck, gently lift the sticky dough and dust with a wee bit more flour or cornmeal.\n\nClose the oven door, and let the pizza bake.\n\n### 4\\. After 5 minutes of baking, check the pizza.\nIf some spots are browning faster than others, turn the pizza; slip the peel underneath it like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above.\n\nIf you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help darken the crust and make it even tastier. For a little garlic flavor, infuse the oil with minced garlic.\n\n### 5\\. The pizza is done when the cheese is melted to a medium-to-dark brown.\nColor means flavor. Carefully remove the pizza with the peel and let it cool slightly. If you want, top it with additional fresh toppings. Slice with a pizza wheel or chef's knife, and serve to your adoring crowd.\n\nCDM68\n\n**Get the Recipe:** [Brick-Oven Pizza (Brooklyn Style)](https:\/\/www.allrecipes.com\/recipe\/70801\/brick-oven-pizza-brooklyn-style\/)\n\n### From the Editor\nWhen pizza scalds the roof of your mouth, don't blame the cheese. Most likely, **it's the sauce**. That's because heat is conserved in the wet sauce; and an insulating layer of cheese is very likely adding insult to injury. Next time you get a slice fresh from the oven, lift the heat-trapping lid of cheese with a fork, and you'll see how the steam pours off the hot, hot sauce. It's like the molten core of the earth in there.\n\n**Check out our complete collection of [Pizza Recipes](https:\/\/www.allrecipes.com\/recipes\/250\/main-dish\/pizza\/).**\n\n**Related Content:**\n\n- [10 Pizzas That Are Both Healthy And Truly Delicious](https:\/\/www.allrecipes.com\/recipes\/250\/main-dish\/pizza\/)","meta_canonical":null}

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Boilerpipe Text	Pizza is a crowd-pleasing choice for busy weeknights and fun weekend dinners alike. But you don't have to rely on restaurants or takeout for top-notch pizza. Read on for tips on how to make your own pizza at home. We'll walk you through how to make pizza crust, how to top a pizza, pizza baking temperature, and how long to bake pizza. Plus, we'll share some of our favorite homemade pizza recipes to try. How to Make Homemade Pizza Let's break down how to make the best pizza, piece by piece: Pizza Crust 101 We'll start with the base, the crispy crust that holds it all together. With the crust, you can go a few ways: You can make homemade pizza with store-bought dough; use pre-baked crusts (such as Boboli) or even English muffins and pita bread for personal pizzas; or make your own pizza dough . Here's how Chef John makes simple no-knead pizza dough. (He also makes a pretty mean Cauliflower Pizza Crust .) Watch the video to see exactly how the pizza dough should look before setting it aside to rise. You'll also see Chef John's patented "rotate, stretch, and tuck" move for forming the dough. Pizza Sauce Tips Now for the sauce. There are loads of delicious pre-made marinara sauces for pizza sauce. We have oodles of homemade pizza sauce recipes , too. Beyond red pizza sauces, don't forget pesto sauces , white sauces , or even a simple olive oil and garlic sauce. They will expand your pizza potential by almost infinite proportions. All About Pizza Toppings There's almost no limit to the toppings you can pile on a pizza. Tomato sauce and pepperoni you know. But apples and walnuts? For sure. Fresh figs and prosciutto? Of course! Sweet corn and peas? Well, in Europe and Japan, corn and peas are common pizza toppings. Bottom line, pizza is open to an infinite amount of creativity where toppings are concerned. Sherri Get the Recipe: D's Taco Pizza Here are a few additional ideas for varying pizza sauces, toppings, and cheeses: White Pizza with Porcinis Chicken Garlic Pizza Portobello Mushroom, Fresh Peppers, and Goat Cheese Pizza Fig and Goat Cheese Pizza More Pizza Recipes Once you have your toppings lined up, think about the order you'll lay them down on the crust. It matters! Layering the Pizza Layer the ingredients one way, and you have pizza perfection. Arrange the same ingredients in a different order, and it's curtains. For example, if you put the cheese down first, then layer tomatoes and basil on top, the basil burns and shrivels and the cheese doesn't brown. Possible pizza fail. Of course, you can put tomato slices on top of the cheese. Tomatoes have a high moisture content, so they won't caramelize; instead, they'll dehydrate slightly for a more concentrated tomato flavor. Choosing Cheeses Mozzarella, Fontina, and Parmesan cheeses all work great. These cheeses are all very low in moisture, so they'll brown fairly quickly. Fresh mozzarella has a lot of water content and could make surrounding crust and toppings soggy. How to Cook Pizza on a Stone 1. Heat the oven. Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better. Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) — the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn. From the Editor For a crunchy crust, preheat a baking sheet or cast iron skillet in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam. You know another way to get a terrific crust? Put your pizza on the grill. 2. Form the pizza dough and place it on a peel dusted with a little flour or cornmeal. If you like, lightly brush the crust with olive oil. This helps create a golden brown, crispy crust rather than a dry, dusty outer crust. See how to make and form your pizza dough . Okay, the oven is hot, and the pizza's all topped and ready to roll. You need to grab your pizza peel, the large shovel-like tool that easily moves pizza from counter to stone without catastrophe. Slide your pizza onto the peel. It's time for the oven. 3. Slip the pizza onto the hot pizza stone. Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. If the pizza sticks to the peel, your toppings will slide off the pizza onto the stone, and the kids will hear you say those words you're not really supposed to use in front of them. From the Editor Jiggle the peel to make sure the pizza isn't sticking. You want it to slide off the peel easily. If it's stuck, gently lift the sticky dough and dust with a wee bit more flour or cornmeal. Close the oven door, and let the pizza bake. 4. After 5 minutes of baking, check the pizza. If some spots are browning faster than others, turn the pizza; slip the peel underneath it like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above. If you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help darken the crust and make it even tastier. For a little garlic flavor, infuse the oil with minced garlic. 5. The pizza is done when the cheese is melted to a medium-to-dark brown. Color means flavor. Carefully remove the pizza with the peel and let it cool slightly. If you want, top it with additional fresh toppings. Slice with a pizza wheel or chef's knife, and serve to your adoring crowd. CDM68 Get the Recipe: Brick-Oven Pizza (Brooklyn Style) From the Editor When pizza scalds the roof of your mouth, don't blame the cheese. Most likely, it's the sauce . That's because heat is conserved in the wet sauce; and an insulating layer of cheese is very likely adding insult to injury. Next time you get a slice fresh from the oven, lift the heat-trapping lid of cheese with a fork, and you'll see how the steam pours off the hot, hot sauce. It's like the molten core of the earth in there. Check out our complete collection of Pizza Recipes . Related Content: 10 Pizzas That Are Both Healthy And Truly Delicious
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By [Carl Hanson](https://www.allrecipes.com/author/carl-hanson/) ![author image of carl hanson without grizzly bear]() ![author image of carl hanson without grizzly bear](https://www.allrecipes.com/thmb/iaGdPhieJzFNwwXlOC18Ns8hId0=/75x75/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Carl-Hanson_author-page-profile-42ede0765fa74086b5f3cf1aab5db339.jpg) [Carl Hanson](https://www.allrecipes.com/author/carl-hanson/) Carl Hanson is a Senior Editor at Allrecipes who has been writing about food and wine for nearly 20 years. He enjoys creating content that informs, entertains, and assists busy home cooks get nourishing meals on the table for their families. [Allrecipes' editorial guidelines](https://www.allrecipes.com/about-us-6648102#toc-editorial-guidelines) Updated on January 16, 2024 Pizza is a crowd-pleasing choice for busy weeknights and fun weekend dinners alike. But you don't have to rely on restaurants or takeout for top-notch pizza. Read on for tips on how to make your own pizza at home. We'll walk you through how to make pizza crust, how to top a pizza, pizza baking temperature, and how long to bake pizza. Plus, we'll share some of our favorite [homemade pizza recipes](https://www.allrecipes.com/recipes/250/main-dish/pizza/) to try. ## How to Make Homemade Pizza Let's break down how to make the best pizza, piece by piece: ### Pizza Crust 101 We'll start with the base, the crispy crust that holds it all together. With the crust, you can go a few ways: You can make homemade pizza with store-bought dough; use pre-baked crusts (such as Boboli) or even [English muffins](https://www.allrecipes.com/recipe/86649/fast-english-muffin-pizzas/) and pita bread for personal pizzas; or [make your own pizza dough](https://www.allrecipes.com/article/how-to-make-pizza-dough/). [Get recipes for pizza dough and crust.](https://www.allrecipes.com/recipes/1035/bread/pizza-dough-and-crusts/) Here's how Chef John makes simple no-knead pizza dough. (He also makes a pretty mean [Cauliflower Pizza Crust](https://www.allrecipes.com/recipe/236600/chef-johns-cauliflower-pizza-crust/).) Watch the video to see exactly how the pizza dough should look before setting it aside to rise. You'll also see Chef John's patented "rotate, stretch, and tuck" move for forming the dough. ### Pizza Sauce Tips Now for the sauce. There are loads of delicious pre-made marinara sauces for pizza sauce. We have oodles of [homemade pizza sauce recipes](https://www.allrecipes.com/recipes/1040/side-dish/sauces-and-condiments/sauces/pizza-sauce/), too. Beyond red pizza sauces, don't forget [pesto sauces](https://www.allrecipes.com/recipes/13343/side-dish/sauces-and-condiments/sauces/pesto/), [white sauces](https://www.allrecipes.com/recipe/221212/chef-johns-white-sauce/), or even a simple olive oil and garlic sauce. They will expand your pizza potential by almost infinite proportions. ### All About Pizza Toppings There's almost no limit to the toppings you can pile on a pizza. Tomato sauce and pepperoni you know. But apples and walnuts? For sure. Fresh figs and prosciutto? Of course! Sweet corn and peas? Well, in Europe and Japan, corn and peas are common pizza toppings. Bottom line, pizza is open to an infinite amount of creativity where toppings are concerned. ![A pizza topped with shredded lettuce, black olives, and chopped tomatoes]() ![A pizza topped with shredded lettuce, black olives, and chopped tomatoes](https://www.allrecipes.com/thmb/SYJi1lNkIukDU73UgQm14AY-duM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/1014051_Ds-Taco-Pizza_220190_Photo-by-Sherri-3c83561dd7b04747912f981737e87fbd.jpg) Sherri Get the Recipe: [D's Taco Pizza](https://www.allrecipes.com/recipe/220190/ds-taco-pizza/) Here are a few additional ideas for varying pizza sauces, toppings, and cheeses: - [White Pizza with Porcinis](https://www.allrecipes.com/recipe/18852/white-pizza-with-porcinis/ "White Pizza with Porcinis") - [Chicken Garlic Pizza](https://www.allrecipes.com/recipe/91769/chicken-garlic-pizza/ "Chicken Garlic Pizza") - [Portobello Mushroom, Fresh Peppers, and Goat Cheese Pizza](https://www.allrecipes.com/recipe/73767/portobello-mushroom-fresh-peppers-and-goat-cheese-pizza/ "Portobello Mushroom, Fresh Peppers, and Goat Cheese Pizza") - [Fig and Goat Cheese Pizza](https://www.allrecipes.com/recipe/81172/fig-and-goat-cheese-pizza/ "Fig and Goat Cheese Pizza") - [More Pizza Recipes](https://www.allrecipes.com/recipes/250/main-dish/pizza/ "Pizza Recipes") Once you have your toppings lined up, think about the order you'll lay them down on the crust. It matters\! ## Layering the Pizza Layer the ingredients one way, and you have pizza perfection. Arrange the same ingredients in a different order, and it's curtains. For example, if you put the cheese down first, then layer tomatoes and basil on top, the basil burns and shrivels and the cheese doesn't brown. Possible pizza fail. Of course, you can put tomato slices on top of the cheese. Tomatoes have a high moisture content, so they won't caramelize; instead, they'll dehydrate slightly for a more concentrated tomato flavor. ## Choosing Cheeses Mozzarella, Fontina, and Parmesan cheeses all work great. These cheeses are all very low in moisture, so they'll brown fairly quickly. Fresh mozzarella has a lot of water content and could make surrounding crust and toppings soggy. [The 9 Best Pizza Stones and Steels of 2021, Tested by Allrecipes](https://www.allrecipes.com/longform/best-pizza-stones/) ## How to Cook Pizza on a Stone ### 1\. Heat the oven. Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). [Pizza ovens](https://www.allrecipes.com/best-pizza-oven-8619196) cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better. Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) — the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn. ### From the Editor For a crunchy crust, preheat a baking sheet or [cast iron skillet](https://www.allrecipes.com/longform/best-cast-iron-skillets/) in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam. You know another way to get a terrific crust? Put your pizza on the grill. ### 2\. Form the pizza dough and place it on a peel dusted with a little flour or cornmeal. If you like, lightly brush the crust with olive oil. This helps create a golden brown, crispy crust rather than a dry, dusty outer crust. [See how to make and form your pizza dough](https://www.allrecipes.com/article/how-to-make-pizza-dough/). Okay, the oven is hot, and the pizza's all topped and ready to roll. You need to grab your pizza peel, the large shovel-like tool that easily moves pizza from counter to stone without catastrophe. Slide your pizza onto the peel. It's time for the oven. ### 3\. Slip the pizza onto the hot pizza stone. Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. If the pizza sticks to the peel, your toppings will slide off the pizza onto the stone, and the kids will hear you say those words you're not really supposed to use in front of them. ### From the Editor Jiggle the peel to make sure the pizza isn't sticking. You want it to slide off the peel easily. If it's stuck, gently lift the sticky dough and dust with a wee bit more flour or cornmeal. Close the oven door, and let the pizza bake. ### 4\. After 5 minutes of baking, check the pizza. If some spots are browning faster than others, turn the pizza; slip the peel underneath it like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above. If you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help darken the crust and make it even tastier. For a little garlic flavor, infuse the oil with minced garlic. ### 5\. The pizza is done when the cheese is melted to a medium-to-dark brown. Color means flavor. Carefully remove the pizza with the peel and let it cool slightly. If you want, top it with additional fresh toppings. Slice with a pizza wheel or chef's knife, and serve to your adoring crowd. ![Brick-Oven Pizza (Brooklyn Style)]() ![Brick-Oven Pizza (Brooklyn Style)](https://www.allrecipes.com/thmb/6rLrokoS5t4QLiStM-KlltyAYHg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/3655815-41c12dc6134a4bb3985f7645463a947f.jpg) CDM68 Get the Recipe: [Brick-Oven Pizza (Brooklyn Style)](https://www.allrecipes.com/recipe/70801/brick-oven-pizza-brooklyn-style/) ### From the Editor When pizza scalds the roof of your mouth, don't blame the cheese. Most likely, it's the sauce. That's because heat is conserved in the wet sauce; and an insulating layer of cheese is very likely adding insult to injury. Next time you get a slice fresh from the oven, lift the heat-trapping lid of cheese with a fork, and you'll see how the steam pours off the hot, hot sauce. It's like the molten core of the earth in there. Check out our complete collection of [Pizza Recipes](https://www.allrecipes.com/recipes/250/main-dish/pizza/). Related Content: - [10 Pizzas That Are Both Healthy And Truly Delicious](https://www.allrecipes.com/recipes/250/main-dish/pizza/) Explore more: - [Kitchen Tips](https://www.allrecipes.com/kitchen-tips/) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	Pizza is a crowd-pleasing choice for busy weeknights and fun weekend dinners alike. But you don't have to rely on restaurants or takeout for top-notch pizza. Read on for tips on how to make your own pizza at home. We'll walk you through how to make pizza crust, how to top a pizza, pizza baking temperature, and how long to bake pizza. Plus, we'll share some of our favorite [homemade pizza recipes](https://www.allrecipes.com/recipes/250/main-dish/pizza/) to try. ## How to Make Homemade Pizza Let's break down how to make the best pizza, piece by piece: ### Pizza Crust 101 We'll start with the base, the crispy crust that holds it all together. With the crust, you can go a few ways: You can make homemade pizza with store-bought dough; use pre-baked crusts (such as Boboli) or even [English muffins](https://www.allrecipes.com/recipe/86649/fast-english-muffin-pizzas/) and pita bread for personal pizzas; or [make your own pizza dough](https://www.allrecipes.com/article/how-to-make-pizza-dough/). Here's how Chef John makes simple no-knead pizza dough. (He also makes a pretty mean [Cauliflower Pizza Crust](https://www.allrecipes.com/recipe/236600/chef-johns-cauliflower-pizza-crust/).) Watch the video to see exactly how the pizza dough should look before setting it aside to rise. You'll also see Chef John's patented "rotate, stretch, and tuck" move for forming the dough. ### Pizza Sauce Tips Now for the sauce. There are loads of delicious pre-made marinara sauces for pizza sauce. We have oodles of [homemade pizza sauce recipes](https://www.allrecipes.com/recipes/1040/side-dish/sauces-and-condiments/sauces/pizza-sauce/), too. Beyond red pizza sauces, don't forget [pesto sauces](https://www.allrecipes.com/recipes/13343/side-dish/sauces-and-condiments/sauces/pesto/), [white sauces](https://www.allrecipes.com/recipe/221212/chef-johns-white-sauce/), or even a simple olive oil and garlic sauce. They will expand your pizza potential by almost infinite proportions. ### All About Pizza Toppings There's almost no limit to the toppings you can pile on a pizza. Tomato sauce and pepperoni you know. But apples and walnuts? For sure. Fresh figs and prosciutto? Of course! Sweet corn and peas? Well, in Europe and Japan, corn and peas are common pizza toppings. Bottom line, pizza is open to an infinite amount of creativity where toppings are concerned. Sherri Get the Recipe: [D's Taco Pizza](https://www.allrecipes.com/recipe/220190/ds-taco-pizza/) Here are a few additional ideas for varying pizza sauces, toppings, and cheeses: - [White Pizza with Porcinis](https://www.allrecipes.com/recipe/18852/white-pizza-with-porcinis/ "White Pizza with Porcinis") - [Chicken Garlic Pizza](https://www.allrecipes.com/recipe/91769/chicken-garlic-pizza/ "Chicken Garlic Pizza") - [Portobello Mushroom, Fresh Peppers, and Goat Cheese Pizza](https://www.allrecipes.com/recipe/73767/portobello-mushroom-fresh-peppers-and-goat-cheese-pizza/ "Portobello Mushroom, Fresh Peppers, and Goat Cheese Pizza") - [Fig and Goat Cheese Pizza](https://www.allrecipes.com/recipe/81172/fig-and-goat-cheese-pizza/ "Fig and Goat Cheese Pizza") - [More Pizza Recipes](https://www.allrecipes.com/recipes/250/main-dish/pizza/ "Pizza Recipes") Once you have your toppings lined up, think about the order you'll lay them down on the crust. It matters\! ## Layering the Pizza Layer the ingredients one way, and you have pizza perfection. Arrange the same ingredients in a different order, and it's curtains. For example, if you put the cheese down first, then layer tomatoes and basil on top, the basil burns and shrivels and the cheese doesn't brown. Possible pizza fail. Of course, you can put tomato slices on top of the cheese. Tomatoes have a high moisture content, so they won't caramelize; instead, they'll dehydrate slightly for a more concentrated tomato flavor. ## Choosing Cheeses Mozzarella, Fontina, and Parmesan cheeses all work great. These cheeses are all very low in moisture, so they'll brown fairly quickly. Fresh mozzarella has a lot of water content and could make surrounding crust and toppings soggy. ## How to Cook Pizza on a Stone ### 1\. Heat the oven. Generally, the hotter the oven, the better the pizza will be. The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). [Pizza ovens](https://www.allrecipes.com/best-pizza-oven-8619196) cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better. Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C) — the stone needs heat up while the oven heats. Large, thick-crusted pizzas might need an oven temperature closer to 400 degrees F (200 degrees C) so the crust can cook completely before the toppings burn. ### From the Editor For a crunchy crust, preheat a baking sheet or [cast iron skillet](https://www.allrecipes.com/longform/best-cast-iron-skillets/) in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam. You know another way to get a terrific crust? Put your pizza on the grill. ### 2\. Form the pizza dough and place it on a peel dusted with a little flour or cornmeal. If you like, lightly brush the crust with olive oil. This helps create a golden brown, crispy crust rather than a dry, dusty outer crust. [See how to make and form your pizza dough](https://www.allrecipes.com/article/how-to-make-pizza-dough/). Okay, the oven is hot, and the pizza's all topped and ready to roll. You need to grab your pizza peel, the large shovel-like tool that easily moves pizza from counter to stone without catastrophe. Slide your pizza onto the peel. It's time for the oven. ### 3\. Slip the pizza onto the hot pizza stone. Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. If the pizza sticks to the peel, your toppings will slide off the pizza onto the stone, and the kids will hear you say those words you're not really supposed to use in front of them. ### From the Editor Jiggle the peel to make sure the pizza isn't sticking. You want it to slide off the peel easily. If it's stuck, gently lift the sticky dough and dust with a wee bit more flour or cornmeal. Close the oven door, and let the pizza bake. ### 4\. After 5 minutes of baking, check the pizza. If some spots are browning faster than others, turn the pizza; slip the peel underneath it like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above. If you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help darken the crust and make it even tastier. For a little garlic flavor, infuse the oil with minced garlic. ### 5\. The pizza is done when the cheese is melted to a medium-to-dark brown. Color means flavor. Carefully remove the pizza with the peel and let it cool slightly. If you want, top it with additional fresh toppings. Slice with a pizza wheel or chef's knife, and serve to your adoring crowd. CDM68 Get the Recipe: [Brick-Oven Pizza (Brooklyn Style)](https://www.allrecipes.com/recipe/70801/brick-oven-pizza-brooklyn-style/) ### From the Editor When pizza scalds the roof of your mouth, don't blame the cheese. Most likely, it's the sauce. That's because heat is conserved in the wet sauce; and an insulating layer of cheese is very likely adding insult to injury. Next time you get a slice fresh from the oven, lift the heat-trapping lid of cheese with a fork, and you'll see how the steam pours off the hot, hot sauce. It's like the molten core of the earth in there. Check out our complete collection of [Pizza Recipes](https://www.allrecipes.com/recipes/250/main-dish/pizza/). Related Content: - [10 Pizzas That Are Both Healthy And Truly Delicious](https://www.allrecipes.com/recipes/250/main-dish/pizza/)
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