🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 83 (from laksa120)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa083.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.realsimple.com/homemade-pizza-6836276\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.realsimple.com/homemade-pizza-6836276\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.realsimple.com\/homemade-pizza-6836276","crawl_time":1775733916,"first_indexed_time":1672246451,"http_code":200,"src_unparsed":"com,realsimple!www,\/homemade-pizza-6836276 s443","src_root_hash":"15799792504981081483","history_drop_reason":null,"meta_title":"How to Make the Best Homemade Pizza, According to the Pros","meta_descriptions":["From secrets for getting a crisp crust to no-cook toppings, pizza pros offer their top tips for making a delicious homemade pizza."],"attrs_boilerpipe_text":"The next time you need a\nquick dinner idea\nor a fun party theme, turn to homemade pizza! It's easy, you likely already have the gear you need, and you can customize it with a wide variety of crust, sauce, cheese, and topping options.\nWe asked pizza experts for their top tips for making delicious homemade pizza. From buying dough at your favorite local pizza place to setting your oven to the right temp (it's hotter than you think!) to turning out a crispy crust without a hint of sogginess, here are several tricks for excellent homemade pizza.\nAward-winning baker and author\nMartin Philip\nserves as a baking ambassador for King Arthur Baking Company.\nMark and Jenny Bello are owners and operators of Manhattan-based\nPizza School NYC\n.\nManhattan resident Deb Perelman is the author of multiple cookbooks and creator of the blog\nSmitten Kitchen\n.\nHow to Make Pizza Dough\nA great crust is the foundation of any great pizza—literally and figuratively—and there are two ways to get there: store-bought and homemade.\nStore-Bought\nThe pizza police will not come after you for using store-bought dough. It's the most direct route between you and homemade pizza. Whether you grab the fresh stuff in the refrigerated section or frozen balls in the freezer aisle, store-bought dough is very good and super convenient. Your favorite pizzeria may also sell dough, just ask!\nDIY Dough\nMaking your own pizza dough may be easier than you think. You can use a single simple pizza dough recipe to adapt to any style, whether it's a rectangular Detroit pie, a deep-dish Chicago-style pizza, or an artisan-shaped, personal-sized one.\nDespite what you might assume, you don’t need expensive special equipment—like a flour sifter or stand mixer with a dough hook—to make pizza dough. Many dough makers prefer kneading pizza dough by hand, which teaches you the feel of when it’s ready and is just as easy.\nMaking pizza dough from scratch isn't for the spontaneous or impatient: It takes about 10 minutes to activate dry yeast, about 10 minutes for kneading, and up to 2 hours for the dough to rise. At that point, you can use it right away or freeze it for later. Pizza dough freezes well, and having a stash in the freezer means homemade pizza night can be any night, which surely is at least once a week, right?\nStretching Pizza Dough\nWhatever kind of dough you use, give it some time to relax. Thaw dough overnight (if frozen) and then set it out at room temperature for up to an hour. This gives the gluten time to relax before you stretch the dough into shape.\nIf your dough resists stretching, let it sit for 10 more minutes, and then come back to it. “A well-relaxed dough will stretch easily—key for making a great pie,\" says Martin Philip of King Arthur Baking Company.\nIdeally, pizza dough should be a little sticky, but it shouldn't stick to your working surface. Adding a bit of flour often solves the problem unless you overdo it. If sticky dough is keeping you from getting a nice, gentle stretch, try a bit of olive oil on your fingertips instead of flour to keep it from sticking, and opt for stretching and patting instead of rolling out your dough.\nConsider par-baking (short for \"partially baking\") your crust. It gives the crust a head start toward an even bake and prevents it from ending up doughy or soggy.\nPreparing the Pizza Sauce\nThe sauce can be anything like jarred marinara, pesto,\ncrème fraîche\n, ricotta, or even a slick of olive oil does the trick. Pizza makers Mark and Jenny Bello recommend making your own easy, no-cook tomato sauce starting with a 28-ounce can of crushed or pureed tomatoes.\n“If the tomatoes are a no-salt-added variety, stir in a teaspoon of salt,\" Mark advises. \"Then taste the tomatoes and, if they seem too acidic, add a teaspoon of sugar,” he continues. \"Next, add 1 tablespoon of dried oregano and 1 teaspoon of garlic powder, spread a thin layer of the sauce on the crust, and then refrigerate or freeze the rest for future pies.\"\nBest Types of Pizza Cheese\nMozzarella is the quintessential cheese for pizza, but it's by no means the only one. Here are the most common cheeses to try.\nMozzarella\nWhile it's the classic pizza companion, not all mozzarella is created equal. Blogger Deb Perelman prefers the low-moisture variety as opposed to fresh. “Why add more moisture to a pie I’m trying to keep from getting soggy?” she asks. The Bellos recommend a whole-milk (not part-skim) version of low-moisture mozzarella. “It melts better at home-oven temperatures without browning too much and getting tough,” Jenny says.\nIf you opt for fresh mozzarella, make sure it isn’t brand-spanking-new. When the Bellos get theirs fresh, they have a routine for making it work. “We drain any liquid, wrap it in plastic, and let it rest in the fridge for a day or more to let the milk settle into the cheese to help avert soggy pizzas,\" Mark says.\nOther Cheeses for Pizza\nDespite mozzarella's pre-eminence, any melty cheese works on pizza and can vary with the flavor profile you’re building. Try Gruyère with mushrooms and leeks, or Monterey Jack with spicy shredded pork or BBQ chicken. Muenster is underrated as a cheesy pizza topping, but it has a moderate flavor, creamy consistency, and a stretch that's incredible.\nCombinations\nWhen it comes to cheese on pizza, there's no need to stick with just one. Try combining a mild, great melter with a more flavorful cheese like Gruyère, Parmesan, or asiago. A post-cooking sprinkle of Parmesan or pecorino Romano adds another layer of salty goodness that complements whatever other cheese you choose.\nTopping Ideas\nOn the subject of pizza toppings, less is more—according to the Bellos—and that applies to the quantity\nand\nvariety of toppings. “Great pizza is all about restraint and balance. It helps keep the crust from being soggy or gummy,” Mark says.\nPre-Cook Toppings\nBecause most pizzas bake quickly, precook any topping that isn’t safe to eat raw—like Italian sausage—and anything that won’t be maximally delicious after just 10 to 15 minutes in the oven, like most hard veggies. Hearty leafy greens—like kale and broccoli rabe—are also best precooked.\nNo-Cook Toppings\nYou can always add more toppings once the pie comes out of the oven, especially those you don’t want to cook. Some of Philip’s favorite post-cook toppings are arugula, oil-packed tuna, and large shavings of hard cheese. More popular no-cook pizza toppings are other greens (such as baby spinach, fresh basil, or microgreens), sliced avocado, grilled shrimp, marinated artichoke hearts, and sun-dried tomatoes.\nCombo Ideas\nPineapple and ham, spinach and artichoke, and BBQ sauce and chicken are popular pizza-topping combos today that were ridiculed, if not unheard of, not too long ago. Here are a few combos to try on your homemade pie that might just be the next big thing in pizza topping combos:\nSalami and fennel\nPesto and tomato slices\nCream cheese and fresh summer fruit\nApple and bacon\nPeanut butter and jelly\nEssential Pizza-Cooking Gear\nIf you don’t have special equipment, a baking sheet can stand in, but the crust won't come out as crispy. Sprinkle cornmeal onto the sheet to prevent sticking, stretch the dough, place it on the sheet, top it, and slide it into a preheated oven. The crust may be a bit soft in the middle, but your pie will be solid.\nEven a cast-iron skillet can join the pizza game. Coated with butter and dusted with cornmeal, a cast-iron skillet can turn out a crispy, oven-baked, deep-dish crust with rich flavor. Here's what else might help elevate your homemade pizza.\nPizza Stone and Peel\nFor a great pizza, a baking surface that gets really hot is clutch, according to Philip, and that means employing a pizza stone or a baking steel. “A preheated surface will get the bottom crispy,\" he says, \"and encourage that wonderful crust puff around the edges.”\nIf you use a stone, you may also want to get a peel—a kind of paddle—to get the pizza onto it. Philip and the Bellos prefer a wood peel to a metal one, because the dough tends to stick less to wood. Either way, sprinkle the peel with semolina flour or cornmeal for easier transfer of pizza to stone. You know to preheat the oven, but for crispiest results, preheat your pizza stone or steel, too.\nPizza Screen\nA stone and peel run less than $100 total, but if you aren’t ready to commit, the Bellos recommend cooking on a pizza screen, a metal plate with holes that improves hot air circulation and allows moisture to escape better. “At $10, it’s an inexpensive upgrade from a baking sheet,” Jenny says. \"The open heat and air flow from below make for a crispy crust.”\nTo use a pizza screen, Jenny says to “brush the screen very lightly with oil and gently lay your stretched crust on top. Dress your pizza and place it directly on the oven rack.\"\nWhere to Cook a Pizza at Home\nYour standard oven is the most popular go-to for cooking pizza at home, but it's not the only option. Here are some tips for home-cooking pizza, indoors and out.\nOven\nIn a word, you want that oven blazing, up to 500°F if your appliance allows. In an oven preheated to that temperature, your pizza should cook in less than 15 minutes. Use parchment paper underneath an uncooked pizza to help it more easily slide into the oven, and don't forget to remove it after 3 or 4 minutes (before it burns up).\nAs for rack placement, the Bellos suggest starting with your oven's middle position to determine if your pizza cooks faster on the top or bottom. “If it’s uneven, move the rack up or down a rung for the next pie, and observe,” Mark says. “You’ll quickly intuit the thermodynamics of your oven.” (Science!)\nSlow Cooker\nIt's not a mainstream choice for pizza, but you can cook a mean\ndeep-dish pizza in a slow cooker\n. Consider the advantages of this underutilized pizza-cooking appliance: It doesn't heat up the kitchen, and its make-ahead convenience allows you to prep a pizza and then leave it for 2 to 5 hours while the slow cooker works its magic.\nOutdoor Pizza Oven\nMany aficionados are taking their pizza-cooking outside. The popular Ooni and other outdoor tabletop pizza ovens can reach temperatures up to 950°F—closer to what you’d find in a serious pizzeria—and pies can cook in as little as a minute or two.\nGrill\nFor another outdoor pizza-cooking option, look no further than your grill! It delivers an outcome closer to that of a wood-fired oven, and it's a great way to keep the kitchen cool on a hot summer day.\nTask your grates with double duty by grilling your pizza toppings, too. The smokey char of grilled meat, veggies, and even fruit tastes great atop a crispy crust and gooey cheese, and a grilled pizza with chicken and peach proves it.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.realsimple.com\/homemade-pizza-6836276#main)\n\n[Real Simple](https:\/\/www.realsimple.com\/)\n\n- Please fill out this field.\n- Magazine\n  - [Subscribe](https:\/\/www.realsimple.com\/homemade-pizza-6836276)\n  - [Manage Your Subscription](https:\/\/w1.buysub.com\/pubs\/MR\/RSP\/Login_No_API.jsp?cds_page_id=226570&cds_mag_code=RSP&id=1658963908658&lsid=22081818286077739&vid=1)\n  - [Give a Gift Subscription](https:\/\/www.magazines.com\/real-simple-magazine.html?gift=true&utm_source=realsimple.com&utm_medium=owned&utm_campaign=i208rsr5w2925)\n  - [Get Help](https:\/\/www.realsimple.com\/about-us-5546943#toc-contacts)\n- [Newsletters](https:\/\/www.realsimple.com\/homemade-pizza-6836276)\n- [Sweepstakes](https:\/\/www.realsimple.com\/sweepstakes)\n- [Subscribe](https:\/\/www.realsimple.com\/homemade-pizza-6836276)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nPlease fill out this field.\n\n- [Home](https:\/\/www.realsimple.com\/home-organizing)\n  Home\n  \n  - 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[Culture and Trends](https:\/\/www.realsimple.com\/culture-trends-11902926)\n  - [Entertainment](https:\/\/www.realsimple.com\/work-life\/entertainment)\n  - [Relationships](https:\/\/www.realsimple.com\/relationships-11903741)\n  - [Travel Ideas](https:\/\/www.realsimple.com\/work-life\/travel)\n  - [Life Strategies](https:\/\/www.realsimple.com\/work-life\/life-strategies)\n  - [View All](https:\/\/www.realsimple.com\/work-life)\n- [News](https:\/\/www.realsimple.com\/news)\n\n[About Us](https:\/\/www.realsimple.com\/about-us-5546943)\n\n[Subscribe](https:\/\/www.realsimple.com\/homemade-pizza-6836276)\n\n[Discover self-care ideas for Moms, from the people at Parents (Paid Partnership)](https:\/\/www.parents.com\/featured\/premium\/likeamother?utm_source=editorial&utm_campaign=sitewidebanner&utm_brand=realsimple)\n\n# How to Make the Best Homemade Pizza, According to the Pros\nWhether you need a quick dinner or a fun idea for hosting family and friends, the answer is probably (definitely!) a homemade pie.\n\nBy\n\n[Jenna Helwig](https:\/\/www.realsimple.com\/author\/jenna-helwig)\n\n![Real Simple Staff - Jenna Helwig]()\n\n![Real Simple Staff - Jenna Helwig](https:\/\/www.realsimple.com\/thmb\/_zW0fm7uQk3xv9a9CqbI9eDfjJc=\/200x200\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/RealSimpleStaff_jenna-helwig-d4e07114a3104b5bae1e3d06feaa5594.jpg)\n\n[Jenna Helwig](https:\/\/www.realsimple.com\/author\/jenna-helwig)\n\nJenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding.\n\n[Real Simple's Editorial Guidelines](https:\/\/www.realsimple.com\/about-us-5546943#toc-editorial-guidelines)\n\nUpdated on June 26, 2024\n\nIn This Article\n\nView All\n\nIn This Article\n\n- [Dough](https:\/\/www.realsimple.com\/homemade-pizza-6836276#toc-how-to-make-pizza-dough)\n- [Sauce](https:\/\/www.realsimple.com\/homemade-pizza-6836276#toc-preparing-the-pizza-sauce)\n- [Cheese](https:\/\/www.realsimple.com\/homemade-pizza-6836276#toc-best-types-of-pizza-cheese)\n- [Toppings](https:\/\/www.realsimple.com\/homemade-pizza-6836276#toc-topping-ideas)\n- [Gear](https:\/\/www.realsimple.com\/homemade-pizza-6836276#toc-essential-pizza-cooking-gear)\n- [Cooking Options](https:\/\/www.realsimple.com\/homemade-pizza-6836276#toc-where-to-cook-a-pizza-at-home)\n\nClose\n\n![make-your-own pizza](https:\/\/www.realsimple.com\/thmb\/9mjAhtVjmyUMm8cnZ6gHjdN-PQ4=\/1500x0\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/real-simple-make-you-rown-pizza-RS1222-d5c99b1bfef245938f9241569c2cecbb.jpg)\n\n![make-your-own pizza](https:\/\/www.realsimple.com\/thmb\/9mjAhtVjmyUMm8cnZ6gHjdN-PQ4=\/1500x0\/filters:no_upscale\$\$:max_bytes\$150000\$:strip_icc\$\$\/real-simple-make-you-rown-pizza-RS1222-d5c99b1bfef245938f9241569c2cecbb.jpg)\n\nCredit:\n\nAntonis Achilleos\n\nThe next time you need a [quick dinner idea](https:\/\/www.realsimple.com\/food-recipes\/recipe-collections-favorites\/quick-easy\/fast-dinner-recipes-0) or a fun party theme, turn to homemade pizza! It's easy, you likely already have the gear you need, and you can customize it with a wide variety of crust, sauce, cheese, and topping options.\n\nWe asked pizza experts for their top tips for making delicious homemade pizza. From buying dough at your favorite local pizza place to setting your oven to the right temp (it's hotter than you think!) to turning out a crispy crust without a hint of sogginess, here are several tricks for excellent homemade pizza.\n\n- Award-winning baker and author [Martin Philip](https:\/\/www.kingarthurbaking.com\/author\/martin-philip) serves as a baking ambassador for King Arthur Baking Company.\n- Mark and Jenny Bello are owners and operators of Manhattan-based [Pizza School NYC](https:\/\/pizzaschool.com\/).\n- Manhattan resident Deb Perelman is the author of multiple cookbooks and creator of the blog [Smitten Kitchen](https:\/\/smittenkitchen.com\/).\n## How to Make Pizza Dough\nA great crust is the foundation of any great pizza—literally and figuratively—and there are two ways to get there: store-bought and homemade.\n\n### Store-Bought\nThe pizza police will not come after you for using store-bought dough. It's the most direct route between you and homemade pizza. Whether you grab the fresh stuff in the refrigerated section or frozen balls in the freezer aisle, store-bought dough is very good and super convenient. Your favorite pizzeria may also sell dough, just ask\\!\n\n### DIY Dough\nMaking your own pizza dough may be easier than you think. You can use a single simple pizza dough recipe to adapt to any style, whether it's a rectangular Detroit pie, a deep-dish Chicago-style pizza, or an artisan-shaped, personal-sized one.\n\nDespite what you might assume, you don’t need expensive special equipment—like a flour sifter or stand mixer with a dough hook—to make pizza dough. Many dough makers prefer kneading pizza dough by hand, which teaches you the feel of when it’s ready and is just as easy.\n\nMaking pizza dough from scratch isn't for the spontaneous or impatient: It takes about 10 minutes to activate dry yeast, about 10 minutes for kneading, and up to 2 hours for the dough to rise. At that point, you can use it right away or freeze it for later. Pizza dough freezes well, and having a stash in the freezer means homemade pizza night can be any night, which surely is at least once a week, right?\n\n### Stretching Pizza Dough\nWhatever kind of dough you use, give it some time to relax. Thaw dough overnight (if frozen) and then set it out at room temperature for up to an hour. This gives the gluten time to relax before you stretch the dough into shape.\n\nIf your dough resists stretching, let it sit for 10 more minutes, and then come back to it. “A well-relaxed dough will stretch easily—key for making a great pie,\" says Martin Philip of King Arthur Baking Company.\n\nIdeally, pizza dough should be a little sticky, but it shouldn't stick to your working surface. Adding a bit of flour often solves the problem unless you overdo it. If sticky dough is keeping you from getting a nice, gentle stretch, try a bit of olive oil on your fingertips instead of flour to keep it from sticking, and opt for stretching and patting instead of rolling out your dough.\n\nConsider par-baking (short for \"partially baking\") your crust. It gives the crust a head start toward an even bake and prevents it from ending up doughy or soggy.\n\n## Preparing the Pizza Sauce\nThe sauce can be anything like jarred marinara, pesto, *crème fraîche*, ricotta, or even a slick of olive oil does the trick. Pizza makers Mark and Jenny Bello recommend making your own easy, no-cook tomato sauce starting with a 28-ounce can of crushed or pureed tomatoes.\n\n“If the tomatoes are a no-salt-added variety, stir in a teaspoon of salt,\" Mark advises. \"Then taste the tomatoes and, if they seem too acidic, add a teaspoon of sugar,” he continues. \"Next, add 1 tablespoon of dried oregano and 1 teaspoon of garlic powder, spread a thin layer of the sauce on the crust, and then refrigerate or freeze the rest for future pies.\"\n\n## Best Types of Pizza Cheese\nMozzarella is the quintessential cheese for pizza, but it's by no means the only one. Here are the most common cheeses to try.\n\n### Mozzarella\nWhile it's the classic pizza companion, not all mozzarella is created equal. Blogger Deb Perelman prefers the low-moisture variety as opposed to fresh. “Why add more moisture to a pie I’m trying to keep from getting soggy?” she asks. The Bellos recommend a whole-milk (not part-skim) version of low-moisture mozzarella. “It melts better at home-oven temperatures without browning too much and getting tough,” Jenny says.\n\nIf you opt for fresh mozzarella, make sure it isn’t brand-spanking-new. When the Bellos get theirs fresh, they have a routine for making it work. “We drain any liquid, wrap it in plastic, and let it rest in the fridge for a day or more to let the milk settle into the cheese to help avert soggy pizzas,\" Mark says.\n\n### Other Cheeses for Pizza\nDespite mozzarella's pre-eminence, any melty cheese works on pizza and can vary with the flavor profile you’re building. Try Gruyère with mushrooms and leeks, or Monterey Jack with spicy shredded pork or BBQ chicken. Muenster is underrated as a cheesy pizza topping, but it has a moderate flavor, creamy consistency, and a stretch that's incredible.\n\n### Combinations\nWhen it comes to cheese on pizza, there's no need to stick with just one. Try combining a mild, great melter with a more flavorful cheese like Gruyère, Parmesan, or asiago. A post-cooking sprinkle of Parmesan or pecorino Romano adds another layer of salty goodness that complements whatever other cheese you choose.\n\n## Topping Ideas\nOn the subject of pizza toppings, less is more—according to the Bellos—and that applies to the quantity *and* variety of toppings. “Great pizza is all about restraint and balance. It helps keep the crust from being soggy or gummy,” Mark says.\n\n### Pre-Cook Toppings\nBecause most pizzas bake quickly, precook any topping that isn’t safe to eat raw—like Italian sausage—and anything that won’t be maximally delicious after just 10 to 15 minutes in the oven, like most hard veggies. Hearty leafy greens—like kale and broccoli rabe—are also best precooked.\n\n### No-Cook Toppings\nYou can always add more toppings once the pie comes out of the oven, especially those you don’t want to cook. Some of Philip’s favorite post-cook toppings are arugula, oil-packed tuna, and large shavings of hard cheese. More popular no-cook pizza toppings are other greens (such as baby spinach, fresh basil, or microgreens), sliced avocado, grilled shrimp, marinated artichoke hearts, and sun-dried tomatoes.\n\n### Combo Ideas\nPineapple and ham, spinach and artichoke, and BBQ sauce and chicken are popular pizza-topping combos today that were ridiculed, if not unheard of, not too long ago. Here are a few combos to try on your homemade pie that might just be the next big thing in pizza topping combos:\n\n- Salami and fennel\n- Pesto and tomato slices\n- Cream cheese and fresh summer fruit\n- Apple and bacon\n- Peanut butter and jelly\n## Essential Pizza-Cooking Gear\nIf you don’t have special equipment, a baking sheet can stand in, but the crust won't come out as crispy. Sprinkle cornmeal onto the sheet to prevent sticking, stretch the dough, place it on the sheet, top it, and slide it into a preheated oven. The crust may be a bit soft in the middle, but your pie will be solid.\n\nEven a cast-iron skillet can join the pizza game. Coated with butter and dusted with cornmeal, a cast-iron skillet can turn out a crispy, oven-baked, deep-dish crust with rich flavor. Here's what else might help elevate your homemade pizza.\n\n### Pizza Stone and Peel\nFor a great pizza, a baking surface that gets really hot is clutch, according to Philip, and that means employing a pizza stone or a baking steel. “A preheated surface will get the bottom crispy,\" he says, \"and encourage that wonderful crust puff around the edges.”\n\nIf you use a stone, you may also want to get a peel—a kind of paddle—to get the pizza onto it. Philip and the Bellos prefer a wood peel to a metal one, because the dough tends to stick less to wood. Either way, sprinkle the peel with semolina flour or cornmeal for easier transfer of pizza to stone. You know to preheat the oven, but for crispiest results, preheat your pizza stone or steel, too.\n\n### Pizza Screen\nA stone and peel run less than \\$100 total, but if you aren’t ready to commit, the Bellos recommend cooking on a pizza screen, a metal plate with holes that improves hot air circulation and allows moisture to escape better. “At \\$10, it’s an inexpensive upgrade from a baking sheet,” Jenny says. \"The open heat and air flow from below make for a crispy crust.”\n\nTo use a pizza screen, Jenny says to “brush the screen very lightly with oil and gently lay your stretched crust on top. Dress your pizza and place it directly on the oven rack.\"\n\n## Where to Cook a Pizza at Home\nYour standard oven is the most popular go-to for cooking pizza at home, but it's not the only option. Here are some tips for home-cooking pizza, indoors and out.\n\n### Oven\nIn a word, you want that oven blazing, up to 500°F if your appliance allows. In an oven preheated to that temperature, your pizza should cook in less than 15 minutes. Use parchment paper underneath an uncooked pizza to help it more easily slide into the oven, and don't forget to remove it after 3 or 4 minutes (before it burns up).\n\nAs for rack placement, the Bellos suggest starting with your oven's middle position to determine if your pizza cooks faster on the top or bottom. “If it’s uneven, move the rack up or down a rung for the next pie, and observe,” Mark says. “You’ll quickly intuit the thermodynamics of your oven.” (Science!)\n\n### Slow Cooker\nIt's not a mainstream choice for pizza, but you can cook a mean [deep-dish pizza in a slow cooker](https:\/\/www.realsimple.com\/food-recipes\/browse-all-recipes\/slow-cooker-deep-dish-pizza-recipe). Consider the advantages of this underutilized pizza-cooking appliance: It doesn't heat up the kitchen, and its make-ahead convenience allows you to prep a pizza and then leave it for 2 to 5 hours while the slow cooker works its magic.\n\n### Outdoor Pizza Oven\nMany aficionados are taking their pizza-cooking outside. The popular Ooni and other outdoor tabletop pizza ovens can reach temperatures up to 950°F—closer to what you’d find in a serious pizzeria—and pies can cook in as little as a minute or two.\n\n### Grill\nFor another outdoor pizza-cooking option, look no further than your grill! It delivers an outcome closer to that of a wood-fired oven, and it's a great way to keep the kitchen cool on a hot summer day.\n\nTask your grates with double duty by grilling your pizza toppings, too. The smokey char of grilled meat, veggies, and even fruit tastes great atop a crispy crust and gooey cheese, and a grilled pizza with chicken and peach proves it.\n\n[These 20 Pizza Recipes Are So Good, You'll Never Order In Again](https:\/\/www.realsimple.com\/food-recipes\/recipe-collections-favorites\/quick-easy\/pizza-recipes)\n\nExplore more:\n\n- [Food](https:\/\/www.realsimple.com\/food-recipes)\n- [Cooking Tips & Techniques](https:\/\/www.realsimple.com\/food-recipes\/cooking-tips-techniques)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## Related Articles\n[![Italian traditional meal. Comfort, tasty and fast food. Unhealthy eating. Background with beautiful daylight and shadows]() ![Italian traditional meal. Comfort, tasty and fast food. Unhealthy eating. 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[Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact Us](https:\/\/www.realsimple.com\/about-us-5546943#toc-contacts)\n\nReal Simple is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nMyrecipes Dialog\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"The next time you need a [quick dinner idea](https:\/\/www.realsimple.com\/food-recipes\/recipe-collections-favorites\/quick-easy\/fast-dinner-recipes-0) or a fun party theme, turn to homemade pizza! It's easy, you likely already have the gear you need, and you can customize it with a wide variety of crust, sauce, cheese, and topping options.\n\nWe asked pizza experts for their top tips for making delicious homemade pizza. From buying dough at your favorite local pizza place to setting your oven to the right temp (it's hotter than you think!) to turning out a crispy crust without a hint of sogginess, here are several tricks for excellent homemade pizza.\n\n- Award-winning baker and author [Martin Philip](https:\/\/www.kingarthurbaking.com\/author\/martin-philip) serves as a baking ambassador for King Arthur Baking Company.\n- Mark and Jenny Bello are owners and operators of Manhattan-based [Pizza School NYC](https:\/\/pizzaschool.com\/).\n- Manhattan resident Deb Perelman is the author of multiple cookbooks and creator of the blog [Smitten Kitchen](https:\/\/smittenkitchen.com\/).\n## How to Make Pizza Dough\nA great crust is the foundation of any great pizza—literally and figuratively—and there are two ways to get there: store-bought and homemade.\n\n### Store-Bought\nThe pizza police will not come after you for using store-bought dough. It's the most direct route between you and homemade pizza. Whether you grab the fresh stuff in the refrigerated section or frozen balls in the freezer aisle, store-bought dough is very good and super convenient. Your favorite pizzeria may also sell dough, just ask\\!\n\n### DIY Dough\nMaking your own pizza dough may be easier than you think. You can use a single simple pizza dough recipe to adapt to any style, whether it's a rectangular Detroit pie, a deep-dish Chicago-style pizza, or an artisan-shaped, personal-sized one.\n\nDespite what you might assume, you don’t need expensive special equipment—like a flour sifter or stand mixer with a dough hook—to make pizza dough. Many dough makers prefer kneading pizza dough by hand, which teaches you the feel of when it’s ready and is just as easy.\n\nMaking pizza dough from scratch isn't for the spontaneous or impatient: It takes about 10 minutes to activate dry yeast, about 10 minutes for kneading, and up to 2 hours for the dough to rise. At that point, you can use it right away or freeze it for later. Pizza dough freezes well, and having a stash in the freezer means homemade pizza night can be any night, which surely is at least once a week, right?\n\n### Stretching Pizza Dough\nWhatever kind of dough you use, give it some time to relax. Thaw dough overnight (if frozen) and then set it out at room temperature for up to an hour. This gives the gluten time to relax before you stretch the dough into shape.\n\nIf your dough resists stretching, let it sit for 10 more minutes, and then come back to it. “A well-relaxed dough will stretch easily—key for making a great pie,\" says Martin Philip of King Arthur Baking Company.\n\nIdeally, pizza dough should be a little sticky, but it shouldn't stick to your working surface. Adding a bit of flour often solves the problem unless you overdo it. If sticky dough is keeping you from getting a nice, gentle stretch, try a bit of olive oil on your fingertips instead of flour to keep it from sticking, and opt for stretching and patting instead of rolling out your dough.\n\nConsider par-baking (short for \"partially baking\") your crust. It gives the crust a head start toward an even bake and prevents it from ending up doughy or soggy.\n\n## Preparing the Pizza Sauce\nThe sauce can be anything like jarred marinara, pesto, *crème fraîche*, ricotta, or even a slick of olive oil does the trick. Pizza makers Mark and Jenny Bello recommend making your own easy, no-cook tomato sauce starting with a 28-ounce can of crushed or pureed tomatoes.\n\n“If the tomatoes are a no-salt-added variety, stir in a teaspoon of salt,\" Mark advises. \"Then taste the tomatoes and, if they seem too acidic, add a teaspoon of sugar,” he continues. \"Next, add 1 tablespoon of dried oregano and 1 teaspoon of garlic powder, spread a thin layer of the sauce on the crust, and then refrigerate or freeze the rest for future pies.\"\n\n## Best Types of Pizza Cheese\nMozzarella is the quintessential cheese for pizza, but it's by no means the only one. Here are the most common cheeses to try.\n\n### Mozzarella\nWhile it's the classic pizza companion, not all mozzarella is created equal. Blogger Deb Perelman prefers the low-moisture variety as opposed to fresh. “Why add more moisture to a pie I’m trying to keep from getting soggy?” she asks. The Bellos recommend a whole-milk (not part-skim) version of low-moisture mozzarella. “It melts better at home-oven temperatures without browning too much and getting tough,” Jenny says.\n\nIf you opt for fresh mozzarella, make sure it isn’t brand-spanking-new. When the Bellos get theirs fresh, they have a routine for making it work. “We drain any liquid, wrap it in plastic, and let it rest in the fridge for a day or more to let the milk settle into the cheese to help avert soggy pizzas,\" Mark says.\n\n### Other Cheeses for Pizza\nDespite mozzarella's pre-eminence, any melty cheese works on pizza and can vary with the flavor profile you’re building. Try Gruyère with mushrooms and leeks, or Monterey Jack with spicy shredded pork or BBQ chicken. Muenster is underrated as a cheesy pizza topping, but it has a moderate flavor, creamy consistency, and a stretch that's incredible.\n\n### Combinations\nWhen it comes to cheese on pizza, there's no need to stick with just one. Try combining a mild, great melter with a more flavorful cheese like Gruyère, Parmesan, or asiago. A post-cooking sprinkle of Parmesan or pecorino Romano adds another layer of salty goodness that complements whatever other cheese you choose.\n\n## Topping Ideas\nOn the subject of pizza toppings, less is more—according to the Bellos—and that applies to the quantity *and* variety of toppings. “Great pizza is all about restraint and balance. It helps keep the crust from being soggy or gummy,” Mark says.\n\n### Pre-Cook Toppings\nBecause most pizzas bake quickly, precook any topping that isn’t safe to eat raw—like Italian sausage—and anything that won’t be maximally delicious after just 10 to 15 minutes in the oven, like most hard veggies. Hearty leafy greens—like kale and broccoli rabe—are also best precooked.\n\n### No-Cook Toppings\nYou can always add more toppings once the pie comes out of the oven, especially those you don’t want to cook. Some of Philip’s favorite post-cook toppings are arugula, oil-packed tuna, and large shavings of hard cheese. More popular no-cook pizza toppings are other greens (such as baby spinach, fresh basil, or microgreens), sliced avocado, grilled shrimp, marinated artichoke hearts, and sun-dried tomatoes.\n\n### Combo Ideas\nPineapple and ham, spinach and artichoke, and BBQ sauce and chicken are popular pizza-topping combos today that were ridiculed, if not unheard of, not too long ago. Here are a few combos to try on your homemade pie that might just be the next big thing in pizza topping combos:\n\n- Salami and fennel\n- Pesto and tomato slices\n- Cream cheese and fresh summer fruit\n- Apple and bacon\n- Peanut butter and jelly\n## Essential Pizza-Cooking Gear\nIf you don’t have special equipment, a baking sheet can stand in, but the crust won't come out as crispy. Sprinkle cornmeal onto the sheet to prevent sticking, stretch the dough, place it on the sheet, top it, and slide it into a preheated oven. The crust may be a bit soft in the middle, but your pie will be solid.\n\nEven a cast-iron skillet can join the pizza game. Coated with butter and dusted with cornmeal, a cast-iron skillet can turn out a crispy, oven-baked, deep-dish crust with rich flavor. Here's what else might help elevate your homemade pizza.\n\n### Pizza Stone and Peel\nFor a great pizza, a baking surface that gets really hot is clutch, according to Philip, and that means employing a pizza stone or a baking steel. “A preheated surface will get the bottom crispy,\" he says, \"and encourage that wonderful crust puff around the edges.”\n\nIf you use a stone, you may also want to get a peel—a kind of paddle—to get the pizza onto it. Philip and the Bellos prefer a wood peel to a metal one, because the dough tends to stick less to wood. Either way, sprinkle the peel with semolina flour or cornmeal for easier transfer of pizza to stone. You know to preheat the oven, but for crispiest results, preheat your pizza stone or steel, too.\n\n### Pizza Screen\nA stone and peel run less than \\$100 total, but if you aren’t ready to commit, the Bellos recommend cooking on a pizza screen, a metal plate with holes that improves hot air circulation and allows moisture to escape better. “At \\$10, it’s an inexpensive upgrade from a baking sheet,” Jenny says. \"The open heat and air flow from below make for a crispy crust.”\n\nTo use a pizza screen, Jenny says to “brush the screen very lightly with oil and gently lay your stretched crust on top. Dress your pizza and place it directly on the oven rack.\"\n\n## Where to Cook a Pizza at Home\nYour standard oven is the most popular go-to for cooking pizza at home, but it's not the only option. Here are some tips for home-cooking pizza, indoors and out.\n\n### Oven\nIn a word, you want that oven blazing, up to 500°F if your appliance allows. In an oven preheated to that temperature, your pizza should cook in less than 15 minutes. Use parchment paper underneath an uncooked pizza to help it more easily slide into the oven, and don't forget to remove it after 3 or 4 minutes (before it burns up).\n\nAs for rack placement, the Bellos suggest starting with your oven's middle position to determine if your pizza cooks faster on the top or bottom. “If it’s uneven, move the rack up or down a rung for the next pie, and observe,” Mark says. “You’ll quickly intuit the thermodynamics of your oven.” (Science!)\n\n### Slow Cooker\nIt's not a mainstream choice for pizza, but you can cook a mean [deep-dish pizza in a slow cooker](https:\/\/www.realsimple.com\/food-recipes\/browse-all-recipes\/slow-cooker-deep-dish-pizza-recipe). Consider the advantages of this underutilized pizza-cooking appliance: It doesn't heat up the kitchen, and its make-ahead convenience allows you to prep a pizza and then leave it for 2 to 5 hours while the slow cooker works its magic.\n\n### Outdoor Pizza Oven\nMany aficionados are taking their pizza-cooking outside. The popular Ooni and other outdoor tabletop pizza ovens can reach temperatures up to 950°F—closer to what you’d find in a serious pizzeria—and pies can cook in as little as a minute or two.\n\n### Grill\nFor another outdoor pizza-cooking option, look no further than your grill! It delivers an outcome closer to that of a wood-fired oven, and it's a great way to keep the kitchen cool on a hot summer day.\n\nTask your grates with double duty by grilling your pizza toppings, too. The smokey char of grilled meat, veggies, and even fruit tastes great atop a crispy crust and gooey cheese, and a grilled pizza with chicken and peach proves it.","meta_canonical":null}

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Meta Title	How to Make the Best Homemade Pizza, According to the Pros
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Boilerpipe Text	The next time you need a quick dinner idea or a fun party theme, turn to homemade pizza! It's easy, you likely already have the gear you need, and you can customize it with a wide variety of crust, sauce, cheese, and topping options. We asked pizza experts for their top tips for making delicious homemade pizza. From buying dough at your favorite local pizza place to setting your oven to the right temp (it's hotter than you think!) to turning out a crispy crust without a hint of sogginess, here are several tricks for excellent homemade pizza. Award-winning baker and author Martin Philip serves as a baking ambassador for King Arthur Baking Company. Mark and Jenny Bello are owners and operators of Manhattan-based Pizza School NYC . Manhattan resident Deb Perelman is the author of multiple cookbooks and creator of the blog Smitten Kitchen . How to Make Pizza Dough A great crust is the foundation of any great pizza—literally and figuratively—and there are two ways to get there: store-bought and homemade. Store-Bought The pizza police will not come after you for using store-bought dough. It's the most direct route between you and homemade pizza. Whether you grab the fresh stuff in the refrigerated section or frozen balls in the freezer aisle, store-bought dough is very good and super convenient. Your favorite pizzeria may also sell dough, just ask! DIY Dough Making your own pizza dough may be easier than you think. You can use a single simple pizza dough recipe to adapt to any style, whether it's a rectangular Detroit pie, a deep-dish Chicago-style pizza, or an artisan-shaped, personal-sized one. Despite what you might assume, you don’t need expensive special equipment—like a flour sifter or stand mixer with a dough hook—to make pizza dough. Many dough makers prefer kneading pizza dough by hand, which teaches you the feel of when it’s ready and is just as easy. Making pizza dough from scratch isn't for the spontaneous or impatient: It takes about 10 minutes to activate dry yeast, about 10 minutes for kneading, and up to 2 hours for the dough to rise. At that point, you can use it right away or freeze it for later. Pizza dough freezes well, and having a stash in the freezer means homemade pizza night can be any night, which surely is at least once a week, right? Stretching Pizza Dough Whatever kind of dough you use, give it some time to relax. Thaw dough overnight (if frozen) and then set it out at room temperature for up to an hour. This gives the gluten time to relax before you stretch the dough into shape. If your dough resists stretching, let it sit for 10 more minutes, and then come back to it. “A well-relaxed dough will stretch easily—key for making a great pie," says Martin Philip of King Arthur Baking Company. Ideally, pizza dough should be a little sticky, but it shouldn't stick to your working surface. Adding a bit of flour often solves the problem unless you overdo it. If sticky dough is keeping you from getting a nice, gentle stretch, try a bit of olive oil on your fingertips instead of flour to keep it from sticking, and opt for stretching and patting instead of rolling out your dough. Consider par-baking (short for "partially baking") your crust. It gives the crust a head start toward an even bake and prevents it from ending up doughy or soggy. Preparing the Pizza Sauce The sauce can be anything like jarred marinara, pesto, crème fraîche , ricotta, or even a slick of olive oil does the trick. Pizza makers Mark and Jenny Bello recommend making your own easy, no-cook tomato sauce starting with a 28-ounce can of crushed or pureed tomatoes. “If the tomatoes are a no-salt-added variety, stir in a teaspoon of salt," Mark advises. "Then taste the tomatoes and, if they seem too acidic, add a teaspoon of sugar,” he continues. "Next, add 1 tablespoon of dried oregano and 1 teaspoon of garlic powder, spread a thin layer of the sauce on the crust, and then refrigerate or freeze the rest for future pies." Best Types of Pizza Cheese Mozzarella is the quintessential cheese for pizza, but it's by no means the only one. Here are the most common cheeses to try. Mozzarella While it's the classic pizza companion, not all mozzarella is created equal. Blogger Deb Perelman prefers the low-moisture variety as opposed to fresh. “Why add more moisture to a pie I’m trying to keep from getting soggy?” she asks. The Bellos recommend a whole-milk (not part-skim) version of low-moisture mozzarella. “It melts better at home-oven temperatures without browning too much and getting tough,” Jenny says. If you opt for fresh mozzarella, make sure it isn’t brand-spanking-new. When the Bellos get theirs fresh, they have a routine for making it work. “We drain any liquid, wrap it in plastic, and let it rest in the fridge for a day or more to let the milk settle into the cheese to help avert soggy pizzas," Mark says. Other Cheeses for Pizza Despite mozzarella's pre-eminence, any melty cheese works on pizza and can vary with the flavor profile you’re building. Try Gruyère with mushrooms and leeks, or Monterey Jack with spicy shredded pork or BBQ chicken. Muenster is underrated as a cheesy pizza topping, but it has a moderate flavor, creamy consistency, and a stretch that's incredible. Combinations When it comes to cheese on pizza, there's no need to stick with just one. Try combining a mild, great melter with a more flavorful cheese like Gruyère, Parmesan, or asiago. A post-cooking sprinkle of Parmesan or pecorino Romano adds another layer of salty goodness that complements whatever other cheese you choose. Topping Ideas On the subject of pizza toppings, less is more—according to the Bellos—and that applies to the quantity and variety of toppings. “Great pizza is all about restraint and balance. It helps keep the crust from being soggy or gummy,” Mark says. Pre-Cook Toppings Because most pizzas bake quickly, precook any topping that isn’t safe to eat raw—like Italian sausage—and anything that won’t be maximally delicious after just 10 to 15 minutes in the oven, like most hard veggies. Hearty leafy greens—like kale and broccoli rabe—are also best precooked. No-Cook Toppings You can always add more toppings once the pie comes out of the oven, especially those you don’t want to cook. Some of Philip’s favorite post-cook toppings are arugula, oil-packed tuna, and large shavings of hard cheese. More popular no-cook pizza toppings are other greens (such as baby spinach, fresh basil, or microgreens), sliced avocado, grilled shrimp, marinated artichoke hearts, and sun-dried tomatoes. Combo Ideas Pineapple and ham, spinach and artichoke, and BBQ sauce and chicken are popular pizza-topping combos today that were ridiculed, if not unheard of, not too long ago. Here are a few combos to try on your homemade pie that might just be the next big thing in pizza topping combos: Salami and fennel Pesto and tomato slices Cream cheese and fresh summer fruit Apple and bacon Peanut butter and jelly Essential Pizza-Cooking Gear If you don’t have special equipment, a baking sheet can stand in, but the crust won't come out as crispy. Sprinkle cornmeal onto the sheet to prevent sticking, stretch the dough, place it on the sheet, top it, and slide it into a preheated oven. The crust may be a bit soft in the middle, but your pie will be solid. Even a cast-iron skillet can join the pizza game. Coated with butter and dusted with cornmeal, a cast-iron skillet can turn out a crispy, oven-baked, deep-dish crust with rich flavor. Here's what else might help elevate your homemade pizza. Pizza Stone and Peel For a great pizza, a baking surface that gets really hot is clutch, according to Philip, and that means employing a pizza stone or a baking steel. “A preheated surface will get the bottom crispy," he says, "and encourage that wonderful crust puff around the edges.” If you use a stone, you may also want to get a peel—a kind of paddle—to get the pizza onto it. Philip and the Bellos prefer a wood peel to a metal one, because the dough tends to stick less to wood. Either way, sprinkle the peel with semolina flour or cornmeal for easier transfer of pizza to stone. You know to preheat the oven, but for crispiest results, preheat your pizza stone or steel, too. Pizza Screen A stone and peel run less than $100 total, but if you aren’t ready to commit, the Bellos recommend cooking on a pizza screen, a metal plate with holes that improves hot air circulation and allows moisture to escape better. “At $10, it’s an inexpensive upgrade from a baking sheet,” Jenny says. "The open heat and air flow from below make for a crispy crust.” To use a pizza screen, Jenny says to “brush the screen very lightly with oil and gently lay your stretched crust on top. Dress your pizza and place it directly on the oven rack." Where to Cook a Pizza at Home Your standard oven is the most popular go-to for cooking pizza at home, but it's not the only option. Here are some tips for home-cooking pizza, indoors and out. Oven In a word, you want that oven blazing, up to 500°F if your appliance allows. In an oven preheated to that temperature, your pizza should cook in less than 15 minutes. Use parchment paper underneath an uncooked pizza to help it more easily slide into the oven, and don't forget to remove it after 3 or 4 minutes (before it burns up). As for rack placement, the Bellos suggest starting with your oven's middle position to determine if your pizza cooks faster on the top or bottom. “If it’s uneven, move the rack up or down a rung for the next pie, and observe,” Mark says. “You’ll quickly intuit the thermodynamics of your oven.” (Science!) Slow Cooker It's not a mainstream choice for pizza, but you can cook a mean deep-dish pizza in a slow cooker . Consider the advantages of this underutilized pizza-cooking appliance: It doesn't heat up the kitchen, and its make-ahead convenience allows you to prep a pizza and then leave it for 2 to 5 hours while the slow cooker works its magic. Outdoor Pizza Oven Many aficionados are taking their pizza-cooking outside. The popular Ooni and other outdoor tabletop pizza ovens can reach temperatures up to 950°F—closer to what you’d find in a serious pizzeria—and pies can cook in as little as a minute or two. Grill For another outdoor pizza-cooking option, look no further than your grill! It delivers an outcome closer to that of a wood-fired oven, and it's a great way to keep the kitchen cool on a hot summer day. Task your grates with double duty by grilling your pizza toppings, too. The smokey char of grilled meat, veggies, and even fruit tastes great atop a crispy crust and gooey cheese, and a grilled pizza with chicken and peach proves it.
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By [Jenna Helwig](https://www.realsimple.com/author/jenna-helwig) ![Real Simple Staff - Jenna Helwig]() ![Real Simple Staff - Jenna Helwig](https://www.realsimple.com/thmb/_zW0fm7uQk3xv9a9CqbI9eDfjJc=/200x200/filters:no_upscale:max_bytes$150000$:strip_icc/RealSimpleStaff_jenna-helwig-d4e07114a3104b5bae1e3d06feaa5594.jpg) [Jenna Helwig](https://www.realsimple.com/author/jenna-helwig) Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. [Real Simple's Editorial Guidelines](https://www.realsimple.com/about-us-5546943#toc-editorial-guidelines) Updated on June 26, 2024 In This Article View All In This Article - [Dough](https://www.realsimple.com/homemade-pizza-6836276#toc-how-to-make-pizza-dough) - [Sauce](https://www.realsimple.com/homemade-pizza-6836276#toc-preparing-the-pizza-sauce) - [Cheese](https://www.realsimple.com/homemade-pizza-6836276#toc-best-types-of-pizza-cheese) - [Toppings](https://www.realsimple.com/homemade-pizza-6836276#toc-topping-ideas) - [Gear](https://www.realsimple.com/homemade-pizza-6836276#toc-essential-pizza-cooking-gear) - [Cooking Options](https://www.realsimple.com/homemade-pizza-6836276#toc-where-to-cook-a-pizza-at-home) Close ![make-your-own pizza](https://www.realsimple.com/thmb/9mjAhtVjmyUMm8cnZ6gHjdN-PQ4=/1500x0/filters:no_upscale:max_bytes$150000$:strip_icc/real-simple-make-you-rown-pizza-RS1222-d5c99b1bfef245938f9241569c2cecbb.jpg) ![make-your-own pizza](https://www.realsimple.com/thmb/9mjAhtVjmyUMm8cnZ6gHjdN-PQ4=/1500x0/filters:no_upscale:max_bytes$150000$:strip_icc/real-simple-make-you-rown-pizza-RS1222-d5c99b1bfef245938f9241569c2cecbb.jpg) Credit: Antonis Achilleos The next time you need a [quick dinner idea](https://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/fast-dinner-recipes-0) or a fun party theme, turn to homemade pizza! It's easy, you likely already have the gear you need, and you can customize it with a wide variety of crust, sauce, cheese, and topping options. We asked pizza experts for their top tips for making delicious homemade pizza. From buying dough at your favorite local pizza place to setting your oven to the right temp (it's hotter than you think!) to turning out a crispy crust without a hint of sogginess, here are several tricks for excellent homemade pizza. - Award-winning baker and author [Martin Philip](https://www.kingarthurbaking.com/author/martin-philip) serves as a baking ambassador for King Arthur Baking Company. - Mark and Jenny Bello are owners and operators of Manhattan-based [Pizza School NYC](https://pizzaschool.com/). - Manhattan resident Deb Perelman is the author of multiple cookbooks and creator of the blog [Smitten Kitchen](https://smittenkitchen.com/). ## How to Make Pizza Dough A great crust is the foundation of any great pizza—literally and figuratively—and there are two ways to get there: store-bought and homemade. ### Store-Bought The pizza police will not come after you for using store-bought dough. It's the most direct route between you and homemade pizza. Whether you grab the fresh stuff in the refrigerated section or frozen balls in the freezer aisle, store-bought dough is very good and super convenient. Your favorite pizzeria may also sell dough, just ask\! ### DIY Dough Making your own pizza dough may be easier than you think. You can use a single simple pizza dough recipe to adapt to any style, whether it's a rectangular Detroit pie, a deep-dish Chicago-style pizza, or an artisan-shaped, personal-sized one. Despite what you might assume, you don’t need expensive special equipment—like a flour sifter or stand mixer with a dough hook—to make pizza dough. Many dough makers prefer kneading pizza dough by hand, which teaches you the feel of when it’s ready and is just as easy. Making pizza dough from scratch isn't for the spontaneous or impatient: It takes about 10 minutes to activate dry yeast, about 10 minutes for kneading, and up to 2 hours for the dough to rise. At that point, you can use it right away or freeze it for later. Pizza dough freezes well, and having a stash in the freezer means homemade pizza night can be any night, which surely is at least once a week, right? ### Stretching Pizza Dough Whatever kind of dough you use, give it some time to relax. Thaw dough overnight (if frozen) and then set it out at room temperature for up to an hour. This gives the gluten time to relax before you stretch the dough into shape. If your dough resists stretching, let it sit for 10 more minutes, and then come back to it. “A well-relaxed dough will stretch easily—key for making a great pie," says Martin Philip of King Arthur Baking Company. Ideally, pizza dough should be a little sticky, but it shouldn't stick to your working surface. Adding a bit of flour often solves the problem unless you overdo it. If sticky dough is keeping you from getting a nice, gentle stretch, try a bit of olive oil on your fingertips instead of flour to keep it from sticking, and opt for stretching and patting instead of rolling out your dough. Consider par-baking (short for "partially baking") your crust. It gives the crust a head start toward an even bake and prevents it from ending up doughy or soggy. ## Preparing the Pizza Sauce The sauce can be anything like jarred marinara, pesto, crème fraîche, ricotta, or even a slick of olive oil does the trick. Pizza makers Mark and Jenny Bello recommend making your own easy, no-cook tomato sauce starting with a 28-ounce can of crushed or pureed tomatoes. “If the tomatoes are a no-salt-added variety, stir in a teaspoon of salt," Mark advises. "Then taste the tomatoes and, if they seem too acidic, add a teaspoon of sugar,” he continues. "Next, add 1 tablespoon of dried oregano and 1 teaspoon of garlic powder, spread a thin layer of the sauce on the crust, and then refrigerate or freeze the rest for future pies." ## Best Types of Pizza Cheese Mozzarella is the quintessential cheese for pizza, but it's by no means the only one. Here are the most common cheeses to try. ### Mozzarella While it's the classic pizza companion, not all mozzarella is created equal. Blogger Deb Perelman prefers the low-moisture variety as opposed to fresh. “Why add more moisture to a pie I’m trying to keep from getting soggy?” she asks. The Bellos recommend a whole-milk (not part-skim) version of low-moisture mozzarella. “It melts better at home-oven temperatures without browning too much and getting tough,” Jenny says. If you opt for fresh mozzarella, make sure it isn’t brand-spanking-new. When the Bellos get theirs fresh, they have a routine for making it work. “We drain any liquid, wrap it in plastic, and let it rest in the fridge for a day or more to let the milk settle into the cheese to help avert soggy pizzas," Mark says. ### Other Cheeses for Pizza Despite mozzarella's pre-eminence, any melty cheese works on pizza and can vary with the flavor profile you’re building. Try Gruyère with mushrooms and leeks, or Monterey Jack with spicy shredded pork or BBQ chicken. Muenster is underrated as a cheesy pizza topping, but it has a moderate flavor, creamy consistency, and a stretch that's incredible. ### Combinations When it comes to cheese on pizza, there's no need to stick with just one. Try combining a mild, great melter with a more flavorful cheese like Gruyère, Parmesan, or asiago. A post-cooking sprinkle of Parmesan or pecorino Romano adds another layer of salty goodness that complements whatever other cheese you choose. ## Topping Ideas On the subject of pizza toppings, less is more—according to the Bellos—and that applies to the quantity and variety of toppings. “Great pizza is all about restraint and balance. It helps keep the crust from being soggy or gummy,” Mark says. ### Pre-Cook Toppings Because most pizzas bake quickly, precook any topping that isn’t safe to eat raw—like Italian sausage—and anything that won’t be maximally delicious after just 10 to 15 minutes in the oven, like most hard veggies. Hearty leafy greens—like kale and broccoli rabe—are also best precooked. ### No-Cook Toppings You can always add more toppings once the pie comes out of the oven, especially those you don’t want to cook. Some of Philip’s favorite post-cook toppings are arugula, oil-packed tuna, and large shavings of hard cheese. More popular no-cook pizza toppings are other greens (such as baby spinach, fresh basil, or microgreens), sliced avocado, grilled shrimp, marinated artichoke hearts, and sun-dried tomatoes. ### Combo Ideas Pineapple and ham, spinach and artichoke, and BBQ sauce and chicken are popular pizza-topping combos today that were ridiculed, if not unheard of, not too long ago. Here are a few combos to try on your homemade pie that might just be the next big thing in pizza topping combos: - Salami and fennel - Pesto and tomato slices - Cream cheese and fresh summer fruit - Apple and bacon - Peanut butter and jelly ## Essential Pizza-Cooking Gear If you don’t have special equipment, a baking sheet can stand in, but the crust won't come out as crispy. Sprinkle cornmeal onto the sheet to prevent sticking, stretch the dough, place it on the sheet, top it, and slide it into a preheated oven. The crust may be a bit soft in the middle, but your pie will be solid. Even a cast-iron skillet can join the pizza game. Coated with butter and dusted with cornmeal, a cast-iron skillet can turn out a crispy, oven-baked, deep-dish crust with rich flavor. Here's what else might help elevate your homemade pizza. ### Pizza Stone and Peel For a great pizza, a baking surface that gets really hot is clutch, according to Philip, and that means employing a pizza stone or a baking steel. “A preheated surface will get the bottom crispy," he says, "and encourage that wonderful crust puff around the edges.” If you use a stone, you may also want to get a peel—a kind of paddle—to get the pizza onto it. Philip and the Bellos prefer a wood peel to a metal one, because the dough tends to stick less to wood. Either way, sprinkle the peel with semolina flour or cornmeal for easier transfer of pizza to stone. You know to preheat the oven, but for crispiest results, preheat your pizza stone or steel, too. ### Pizza Screen A stone and peel run less than \$100 total, but if you aren’t ready to commit, the Bellos recommend cooking on a pizza screen, a metal plate with holes that improves hot air circulation and allows moisture to escape better. “At \$10, it’s an inexpensive upgrade from a baking sheet,” Jenny says. "The open heat and air flow from below make for a crispy crust.” To use a pizza screen, Jenny says to “brush the screen very lightly with oil and gently lay your stretched crust on top. Dress your pizza and place it directly on the oven rack." ## Where to Cook a Pizza at Home Your standard oven is the most popular go-to for cooking pizza at home, but it's not the only option. Here are some tips for home-cooking pizza, indoors and out. ### Oven In a word, you want that oven blazing, up to 500°F if your appliance allows. In an oven preheated to that temperature, your pizza should cook in less than 15 minutes. Use parchment paper underneath an uncooked pizza to help it more easily slide into the oven, and don't forget to remove it after 3 or 4 minutes (before it burns up). As for rack placement, the Bellos suggest starting with your oven's middle position to determine if your pizza cooks faster on the top or bottom. “If it’s uneven, move the rack up or down a rung for the next pie, and observe,” Mark says. “You’ll quickly intuit the thermodynamics of your oven.” (Science!) ### Slow Cooker It's not a mainstream choice for pizza, but you can cook a mean [deep-dish pizza in a slow cooker](https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-deep-dish-pizza-recipe). Consider the advantages of this underutilized pizza-cooking appliance: It doesn't heat up the kitchen, and its make-ahead convenience allows you to prep a pizza and then leave it for 2 to 5 hours while the slow cooker works its magic. ### Outdoor Pizza Oven Many aficionados are taking their pizza-cooking outside. The popular Ooni and other outdoor tabletop pizza ovens can reach temperatures up to 950°F—closer to what you’d find in a serious pizzeria—and pies can cook in as little as a minute or two. ### Grill For another outdoor pizza-cooking option, look no further than your grill! It delivers an outcome closer to that of a wood-fired oven, and it's a great way to keep the kitchen cool on a hot summer day. Task your grates with double duty by grilling your pizza toppings, too. The smokey char of grilled meat, veggies, and even fruit tastes great atop a crispy crust and gooey cheese, and a grilled pizza with chicken and peach proves it. [These 20 Pizza Recipes Are So Good, You'll Never Order In Again](https://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/pizza-recipes) Explore more: - [Food](https://www.realsimple.com/food-recipes) - [Cooking Tips & Techniques](https://www.realsimple.com/food-recipes/cooking-tips-techniques) Was this page helpful? Thanks for your feedback\! Tell us why\! Other ## Related Articles [![Italian traditional meal. Comfort, tasty and fast food. Unhealthy eating. Background with beautiful daylight and shadows]() ![Italian traditional meal. Comfort, tasty and fast food. Unhealthy eating. 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Readable Markdown	The next time you need a [quick dinner idea](https://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/fast-dinner-recipes-0) or a fun party theme, turn to homemade pizza! It's easy, you likely already have the gear you need, and you can customize it with a wide variety of crust, sauce, cheese, and topping options. We asked pizza experts for their top tips for making delicious homemade pizza. From buying dough at your favorite local pizza place to setting your oven to the right temp (it's hotter than you think!) to turning out a crispy crust without a hint of sogginess, here are several tricks for excellent homemade pizza. - Award-winning baker and author [Martin Philip](https://www.kingarthurbaking.com/author/martin-philip) serves as a baking ambassador for King Arthur Baking Company. - Mark and Jenny Bello are owners and operators of Manhattan-based [Pizza School NYC](https://pizzaschool.com/). - Manhattan resident Deb Perelman is the author of multiple cookbooks and creator of the blog [Smitten Kitchen](https://smittenkitchen.com/). ## How to Make Pizza Dough A great crust is the foundation of any great pizza—literally and figuratively—and there are two ways to get there: store-bought and homemade. ### Store-Bought The pizza police will not come after you for using store-bought dough. It's the most direct route between you and homemade pizza. Whether you grab the fresh stuff in the refrigerated section or frozen balls in the freezer aisle, store-bought dough is very good and super convenient. Your favorite pizzeria may also sell dough, just ask\! ### DIY Dough Making your own pizza dough may be easier than you think. You can use a single simple pizza dough recipe to adapt to any style, whether it's a rectangular Detroit pie, a deep-dish Chicago-style pizza, or an artisan-shaped, personal-sized one. Despite what you might assume, you don’t need expensive special equipment—like a flour sifter or stand mixer with a dough hook—to make pizza dough. Many dough makers prefer kneading pizza dough by hand, which teaches you the feel of when it’s ready and is just as easy. Making pizza dough from scratch isn't for the spontaneous or impatient: It takes about 10 minutes to activate dry yeast, about 10 minutes for kneading, and up to 2 hours for the dough to rise. At that point, you can use it right away or freeze it for later. Pizza dough freezes well, and having a stash in the freezer means homemade pizza night can be any night, which surely is at least once a week, right? ### Stretching Pizza Dough Whatever kind of dough you use, give it some time to relax. Thaw dough overnight (if frozen) and then set it out at room temperature for up to an hour. This gives the gluten time to relax before you stretch the dough into shape. If your dough resists stretching, let it sit for 10 more minutes, and then come back to it. “A well-relaxed dough will stretch easily—key for making a great pie," says Martin Philip of King Arthur Baking Company. Ideally, pizza dough should be a little sticky, but it shouldn't stick to your working surface. Adding a bit of flour often solves the problem unless you overdo it. If sticky dough is keeping you from getting a nice, gentle stretch, try a bit of olive oil on your fingertips instead of flour to keep it from sticking, and opt for stretching and patting instead of rolling out your dough. Consider par-baking (short for "partially baking") your crust. It gives the crust a head start toward an even bake and prevents it from ending up doughy or soggy. ## Preparing the Pizza Sauce The sauce can be anything like jarred marinara, pesto, crème fraîche, ricotta, or even a slick of olive oil does the trick. Pizza makers Mark and Jenny Bello recommend making your own easy, no-cook tomato sauce starting with a 28-ounce can of crushed or pureed tomatoes. “If the tomatoes are a no-salt-added variety, stir in a teaspoon of salt," Mark advises. "Then taste the tomatoes and, if they seem too acidic, add a teaspoon of sugar,” he continues. "Next, add 1 tablespoon of dried oregano and 1 teaspoon of garlic powder, spread a thin layer of the sauce on the crust, and then refrigerate or freeze the rest for future pies." ## Best Types of Pizza Cheese Mozzarella is the quintessential cheese for pizza, but it's by no means the only one. Here are the most common cheeses to try. ### Mozzarella While it's the classic pizza companion, not all mozzarella is created equal. Blogger Deb Perelman prefers the low-moisture variety as opposed to fresh. “Why add more moisture to a pie I’m trying to keep from getting soggy?” she asks. The Bellos recommend a whole-milk (not part-skim) version of low-moisture mozzarella. “It melts better at home-oven temperatures without browning too much and getting tough,” Jenny says. If you opt for fresh mozzarella, make sure it isn’t brand-spanking-new. When the Bellos get theirs fresh, they have a routine for making it work. “We drain any liquid, wrap it in plastic, and let it rest in the fridge for a day or more to let the milk settle into the cheese to help avert soggy pizzas," Mark says. ### Other Cheeses for Pizza Despite mozzarella's pre-eminence, any melty cheese works on pizza and can vary with the flavor profile you’re building. Try Gruyère with mushrooms and leeks, or Monterey Jack with spicy shredded pork or BBQ chicken. Muenster is underrated as a cheesy pizza topping, but it has a moderate flavor, creamy consistency, and a stretch that's incredible. ### Combinations When it comes to cheese on pizza, there's no need to stick with just one. Try combining a mild, great melter with a more flavorful cheese like Gruyère, Parmesan, or asiago. A post-cooking sprinkle of Parmesan or pecorino Romano adds another layer of salty goodness that complements whatever other cheese you choose. ## Topping Ideas On the subject of pizza toppings, less is more—according to the Bellos—and that applies to the quantity and variety of toppings. “Great pizza is all about restraint and balance. It helps keep the crust from being soggy or gummy,” Mark says. ### Pre-Cook Toppings Because most pizzas bake quickly, precook any topping that isn’t safe to eat raw—like Italian sausage—and anything that won’t be maximally delicious after just 10 to 15 minutes in the oven, like most hard veggies. Hearty leafy greens—like kale and broccoli rabe—are also best precooked. ### No-Cook Toppings You can always add more toppings once the pie comes out of the oven, especially those you don’t want to cook. Some of Philip’s favorite post-cook toppings are arugula, oil-packed tuna, and large shavings of hard cheese. More popular no-cook pizza toppings are other greens (such as baby spinach, fresh basil, or microgreens), sliced avocado, grilled shrimp, marinated artichoke hearts, and sun-dried tomatoes. ### Combo Ideas Pineapple and ham, spinach and artichoke, and BBQ sauce and chicken are popular pizza-topping combos today that were ridiculed, if not unheard of, not too long ago. Here are a few combos to try on your homemade pie that might just be the next big thing in pizza topping combos: - Salami and fennel - Pesto and tomato slices - Cream cheese and fresh summer fruit - Apple and bacon - Peanut butter and jelly ## Essential Pizza-Cooking Gear If you don’t have special equipment, a baking sheet can stand in, but the crust won't come out as crispy. Sprinkle cornmeal onto the sheet to prevent sticking, stretch the dough, place it on the sheet, top it, and slide it into a preheated oven. The crust may be a bit soft in the middle, but your pie will be solid. Even a cast-iron skillet can join the pizza game. Coated with butter and dusted with cornmeal, a cast-iron skillet can turn out a crispy, oven-baked, deep-dish crust with rich flavor. Here's what else might help elevate your homemade pizza. ### Pizza Stone and Peel For a great pizza, a baking surface that gets really hot is clutch, according to Philip, and that means employing a pizza stone or a baking steel. “A preheated surface will get the bottom crispy," he says, "and encourage that wonderful crust puff around the edges.” If you use a stone, you may also want to get a peel—a kind of paddle—to get the pizza onto it. Philip and the Bellos prefer a wood peel to a metal one, because the dough tends to stick less to wood. Either way, sprinkle the peel with semolina flour or cornmeal for easier transfer of pizza to stone. You know to preheat the oven, but for crispiest results, preheat your pizza stone or steel, too. ### Pizza Screen A stone and peel run less than \$100 total, but if you aren’t ready to commit, the Bellos recommend cooking on a pizza screen, a metal plate with holes that improves hot air circulation and allows moisture to escape better. “At \$10, it’s an inexpensive upgrade from a baking sheet,” Jenny says. "The open heat and air flow from below make for a crispy crust.” To use a pizza screen, Jenny says to “brush the screen very lightly with oil and gently lay your stretched crust on top. Dress your pizza and place it directly on the oven rack." ## Where to Cook a Pizza at Home Your standard oven is the most popular go-to for cooking pizza at home, but it's not the only option. Here are some tips for home-cooking pizza, indoors and out. ### Oven In a word, you want that oven blazing, up to 500°F if your appliance allows. In an oven preheated to that temperature, your pizza should cook in less than 15 minutes. Use parchment paper underneath an uncooked pizza to help it more easily slide into the oven, and don't forget to remove it after 3 or 4 minutes (before it burns up). As for rack placement, the Bellos suggest starting with your oven's middle position to determine if your pizza cooks faster on the top or bottom. “If it’s uneven, move the rack up or down a rung for the next pie, and observe,” Mark says. “You’ll quickly intuit the thermodynamics of your oven.” (Science!) ### Slow Cooker It's not a mainstream choice for pizza, but you can cook a mean [deep-dish pizza in a slow cooker](https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-deep-dish-pizza-recipe). Consider the advantages of this underutilized pizza-cooking appliance: It doesn't heat up the kitchen, and its make-ahead convenience allows you to prep a pizza and then leave it for 2 to 5 hours while the slow cooker works its magic. ### Outdoor Pizza Oven Many aficionados are taking their pizza-cooking outside. The popular Ooni and other outdoor tabletop pizza ovens can reach temperatures up to 950°F—closer to what you’d find in a serious pizzeria—and pies can cook in as little as a minute or two. ### Grill For another outdoor pizza-cooking option, look no further than your grill! It delivers an outcome closer to that of a wood-fired oven, and it's a great way to keep the kitchen cool on a hot summer day. Task your grates with double duty by grilling your pizza toppings, too. The smokey char of grilled meat, veggies, and even fruit tastes great atop a crispy crust and gooey cheese, and a grilled pizza with chicken and peach proves it.
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