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Query:

Response:

Calculated Shard: 150 (from laksa029)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa150.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.thekitchn.com/beginners-guide-to-making-pizza-at-home-23076648\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchn.com/beginners-guide-to-making-pizza-at-home-23076648\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thekitchn.com\/beginners-guide-to-making-pizza-at-home-23076648","crawl_time":1774972729,"first_indexed_time":1599530083,"http_code":200,"src_unparsed":"com,thekitchn!www,\/beginners-guide-to-making-pizza-at-home-23076648 s443","src_root_hash":"1151582128824893550","history_drop_reason":null,"meta_title":"An Absolute Beginner's Guide to Making Pizza at Home | The Kitchn","meta_descriptions":["This guide will walk you through every step of making the very best pizza at home."],"attrs_boilerpipe_text":"Skills\nDish Types\nMain Dishes\nPizza\nMeghan Splawn\nMeghan Splawn\nMeghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the…\nread more\nFollow\npublished\nSep 7, 2020\nWhenever you see the heart icon, just tap it to save the story you’re reading to your account!\nPage URL\nWe\nindependently\nselect these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\nYou probably don’t need me to convince you of the pleasures of eating pizza. The crispy-chewy crust, tangy sauce, and burnished cheese of a slice of pizza pie is universally adored. Making pizza at home though gets lumped along crafts cooking projects, like beer brewing or sourdough bread baking, as something to only be entered into seriously, in pursuit of perfection. Still, with 1.1 million search queries (just on Kitchn, just since June!) for everything from\nthin-crust dough\nto\nhow to make perfect pizza at home\n, it seems like many of you are eager to at least attempt pizza at home.\nWhile there are blogs and books dedicated to making pizza like some experts (with backyard wood-fired pizza ovens), I want you to know that you don’t need any of that. You can make exquisite, crave-worthy pizza in your own kitchen without much more than some mixing bowls, a sturdy sheet pan, and your oven. This guide will walk you through pizza dough basics, some tools that are nice to have on hand, plus tips for topping and cooking your pizza without stress.\nWhy You Should Be Making Pizza at Home\nAt Kitchn we’re big believers in a pizza for every place and time — you can have a love for delivery pizza, a favorite frozen pizza,\nand\na signature-style, from-scratch pizza at home. I’ve been cooking pizza at home most Friday nights for over a decade and I pinkie promise that the only thing you really need is a willingness to try. You’ll probably have a few mediocre pies in the beginning while you figure out what pizza dough works best for your schedule and how hot you can really crank your oven. But there’s almost no other cooking project quite as soul-soothing as pizza. Once you’ve got the basics down, you’ll also see how it can be a fun, easy weeknight dinner anytime you want it.\nAlready a pizza pro?\nAll of Our Pizza Recipes, All in One Place\nGreat Dough Makes Great Pizza\nIf I could implore you to invest all of your pizza efforts into one thing, it would be the dough.\nWith great pizza dough, you can have mediocre toppings and still have delicious pizza — but the reverse is simply not true\n.\nPizza dough is made from just a handful of basic ingredients: flour, water, yeast, and salt. Some recipes include a little sugar or olive oil for flavor and texture too, but they aren’t essential. Time is an often-overlooked ingredient in pizza dough — if you can get your dough ingredients together in advance, you don’t have to do a lot of mixing by hand and your dough will develop a deep flavor and be chewier after baking too. At home, I mix up Friday’s dough on Thursday afternoon, let it rest, knead it a bit by hand, and then stick it in the fridge until Friday evening.\nBringing chilled pizza dough — whether you make it or buy it — to room temperature before shaping and topping is critical. Cold dough is very hard to stretch!\nOur Best Pizza Dough Recipes\nCan I Use Pre-Made Pizza Dough?\nThis is one of my favorite tricks for having homemade pizza even when I’ve forgotten to make dough. If possible, buy the dough directly from your favorite pizza shop for best flavor and quality. Many grocery stores also carry pizza dough in their bakery sections, which beats the pants off of anything you can buy in a tube.\nThe Best Tools for Making Pizza at Home\nRepeat after me:\nYou do not need a fancy pizza oven, pizza steel, or pizza scissors to make excellent pizza at home. These few tools, many of which you already have on hand, will make your dough mixing, shaping, and cooking much easier.\nA kitchen scale:\nWeighing your pizza dough ingredients means you don’t need to dirty any measuring cups. You can pull out your mixing bowl and your scale, weigh and tare your ingredients, and have pizza dough assembled in less than 10 minutes — even Giada agrees.\nA sturdy sheet pan:\nA pizza stone or baking steel is a wonderful tool to have, but when you’re first getting started with pizza at home, baking your pizza on an inverted baking sheet works just fine.\nA pizza peel\n:\nYes, you should buy a pizza peel before you invest in a pizza stone. This tool will help with arguably the hardest, most annoying pizza-at-home task: moving your shaped and topped pizza into a hot oven. A good aluminum pizza peel is easy to clean, has a nice sharp edge to really get under cooked crust, and will cost less than $20.\nKeep the Sauce and Toppings Simple\nI hold a very strong opinion that the best pizza sauce is one that you don’t cook before it goes on. Good San Marzano tomatoes and a little garlic is everything you need for the classic cheese pie. Grab some good cheeses (three of them, to be exact): fresh mozzarella, part-skim mozzarella, and a nice aged cheese Parmesan. Keeping the toppings minimal highlights all your pizza dough efforts and prevents soggy or burned crust as you figure out your oven’s high temperature.\nSimple Sauces and Toppings\nCredit: Joe Lingeman\/Kitchn\nHow to Get Crispy Pizza Crust at Home\nMany folks get tripped up at the shaping and stretching step — mastering this will also give you a thinner crisper crust. Make sure your pizza dough is brought to room temperature and well-rested before stretching. And hey, if at anytime your dough feels tough, just cover it with a clean kitchen towel and let it rest again\nThe biggest difference between a home oven and a commercial pizza ovens is heat. While most home ovens can’t heat beyond 550 degrees (mine personally tops out at 500 degrees F), you can hack your home oven to mimic a pizza oven. Set a rack in the top third of your oven and set an inverted baking sheet on the rack. Preheat the oven as high as it will go. When your pizza and your oven are ready, add your pizza to the pan and then switch on your oven’s broiler. This cooks the pizza from all sides with the highest heat your oven can produce. Repeat heating and switching to the broiler between each pizza, if you’re cooking more than one.\nStoring and Reheating Pizza Leftovers\nOne of the reasons we love pizza so much is that even sub-par pieces are delicious, so don’t lose steam if your first few attempts at pizza in your own kitchen don’t rival a trip to Rome! Focus on finding a dough that you can make with ease, get your oven as hot as it will go and give it plenty of time to preheat, keep your toppings simple, and you’ll be eating crispy, chewy, cheese pizza — just the way you like it — with just a few Pizza Fridays at home.\nFiled in:","attrs_markdown":"![PxPixel](https:\/\/www.thekitchn.com\/jAYekY18\/xhr\/api\/v1\/collector\/noScript.gif?appId=PXjAYekY18)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[Newsletter](https:\/\/www.thekitchn.com\/email)\n\n[Join for free](https:\/\/www.thekitchn.com\/join)[Sign In](https:\/\/www.thekitchn.com\/sign-in)\n\n- [Dinner Tonight](https:\/\/www.thekitchn.com\/collection\/dinner)\n  [See all Dinner](https:\/\/www.thekitchn.com\/collection\/dinner)\n  \n  Editor Faves\n  \n  - [Our Most Popular Dinner Recipes](https:\/\/www.thekitchn.com\/most-popular-dinner-recipes-23749145)\n  - [Best Chicken Recipes](https:\/\/www.thekitchn.com\/collection\/chicken)\n  - [20-Minute Pastas](https:\/\/www.thekitchn.com\/collection\/pasta-noodles\/20-minute-recipes)\n  - 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[Design & Renovation](https:\/\/www.thekitchn.com\/collection\/home-design-renovation)\n  - [Ingredient Substitutions](https:\/\/www.thekitchn.com\/collection\/substitutions)\n  - [Knife Skills](https:\/\/www.thekitchn.com\/collection\/cutting-peeling)\n  - [Food Storage 101](https:\/\/www.thekitchn.com\/collection\/freezing-storing)\n- [Shopping](https:\/\/www.thekitchn.com\/collection\/shopping)\n  [See all Shopping](https:\/\/www.thekitchn.com\/collection\/shopping)\n  \n  - [The Gift List](https:\/\/www.thekitchn.com\/collection\/gift-ideas)\n  - [Sales & Deals](https:\/\/www.thekitchn.com\/collection\/sales-events)\n  - [Grocery Reviews](https:\/\/www.thekitchn.com\/groceries\/product-review)\n- [What's Cooking](https:\/\/www.thekitchn.com\/whats-cooking)\n\n**[The Spring Gatherings Issue](https:\/\/www.thekitchn.com\/special-issue\/spring-gatherings)**\n\n**[Amazon's Big Spring Sale Finds](https:\/\/www.thekitchn.com\/best-amazon-big-spring-sale-kitchen-deals-2026-23775891)**\n\n![Assorted pizzas with various toppings including basil, pineapple, pepperoni, and mushrooms, served with drinks and condiments.](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nCredit: [Stephanie Russo](https:\/\/www.apartmenttherapy.com\/authors\/stephanierusso)\n\n- [Skills](https:\/\/www.thekitchn.com\/skills)\n- [Dish Types](https:\/\/www.thekitchn.com\/skills\/dish-types)\n- [Main Dishes](https:\/\/www.thekitchn.com\/skills\/main-dish)\n- [Pizza](https:\/\/www.thekitchn.com\/skills\/pizza)\n# The Absolute Beginner’s Guide to Making Pizza at Home\n![Meghan Splawn](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Meghan Splawn](https:\/\/www.thekitchn.com\/authors\/meghan-splawn)\n\n[Meghan Splawn](https:\/\/www.thekitchn.com\/authors\/meghan-splawn)\n\nMeghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the…[read more](https:\/\/www.thekitchn.com\/authors\/meghan-splawn)\n\nFollow\n\npublished Sep 7, 2020\n\nSave\n\nWhenever you see the heart icon, just tap it to save the story you’re reading to your account\\!\n\n[facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648)\n\n[pinterest](https:\/\/www.thekitchn.com\/beginners-guide-to-making-pizza-at-home-23076648#pinit)\n\n[email](mailto:?body=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648%0A%0A%0A%0AGet%20our%20best%20recipes%20and%20kitchen%20tips%20delivered%20in%20your%20inbox%20every%20day%21%0Ahttps%3A%2F%2Fwww.thekitchn.com%2Femail%3Futm_source%3Demail_share&subject=The%20Absolute%20Beginner%26%238217%3Bs%20Guide%20to%20Making%20Pizza%20at%20Home)\n\nCopy URL\n\nPage URL\n\n[comments](https:\/\/www.thekitchn.com\/beginners-guide-to-making-pizza-at-home-23076648#comments-23076648)\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\nYou probably don’t need me to convince you of the pleasures of eating pizza. The crispy-chewy crust, tangy sauce, and burnished cheese of a slice of pizza pie is universally adored. Making pizza at home though gets lumped along crafts cooking projects, like beer brewing or sourdough bread baking, as something to only be entered into seriously, in pursuit of perfection. Still, with 1.1 million search queries (just on Kitchn, just since June!) for everything from [thin-crust dough](https:\/\/www.thekitchn.com\/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499) to [how to make perfect pizza at home](https:\/\/www.thekitchn.com\/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384), it seems like many of you are eager to at least attempt pizza at home.\n\nWhile there are blogs and books dedicated to making pizza like some experts (with backyard wood-fired pizza ovens), I want you to know that you don’t need any of that. You can make exquisite, crave-worthy pizza in your own kitchen without much more than some mixing bowls, a sturdy sheet pan, and your oven. This guide will walk you through pizza dough basics, some tools that are nice to have on hand, plus tips for topping and cooking your pizza without stress.\n\n## Why You Should Be Making Pizza at Home\nAt Kitchn we’re big believers in a pizza for every place and time — you can have a love for delivery pizza, a favorite frozen pizza, *and* a signature-style, from-scratch pizza at home. I’ve been cooking pizza at home most Friday nights for over a decade and I pinkie promise that the only thing you really need is a willingness to try. You’ll probably have a few mediocre pies in the beginning while you figure out what pizza dough works best for your schedule and how hot you can really crank your oven. But there’s almost no other cooking project quite as soul-soothing as pizza. Once you’ve got the basics down, you’ll also see how it can be a fun, easy weeknight dinner anytime you want it.\n\n**Already a pizza pro?** All of Our Pizza Recipes, All in One Place\n\n![Pizza dough in a clear mixing bowl](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2Farchive%2F6040efb4f69a375168f18e933e78bb3fc5775a54)\n\n![Pizza dough in a clear mixing bowl](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2Farchive%2F6040efb4f69a375168f18e933e78bb3fc5775a54)\n\nCredit: [Joe Lingeman](https:\/\/www.apartmenttherapy.com\/authors\/joe)\n## Great Dough Makes Great Pizza\nIf I could implore you to invest all of your pizza efforts into one thing, it would be the dough. **With great pizza dough, you can have mediocre toppings and still have delicious pizza — but the reverse is simply not true**.\n\nPizza dough is made from just a handful of basic ingredients: flour, water, yeast, and salt. Some recipes include a little sugar or olive oil for flavor and texture too, but they aren’t essential. Time is an often-overlooked ingredient in pizza dough — if you can get your dough ingredients together in advance, you don’t have to do a lot of mixing by hand and your dough will develop a deep flavor and be chewier after baking too. At home, I mix up Friday’s dough on Thursday afternoon, let it rest, knead it a bit by hand, and then stick it in the fridge until Friday evening.\n\nBringing chilled pizza dough — whether you make it or buy it — to room temperature before shaping and topping is critical. Cold dough is very hard to stretch\\!\n\n### Our Best Pizza Dough Recipes\n- [How To Make Pizza Dough](https:\/\/www.thekitchn.com\/how-to-make-pizza-dough-recipe-221367)\n- [How To Make Gluten-Free Pizza Dough](https:\/\/www.thekitchn.com\/easy-everyday-pizza-dough-that-is-gluten-free-255421)\n- [Homemade Thin-Crust Pizza](https:\/\/www.thekitchn.com\/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499)\n- [Quick Yeast-Free Pizza Dough](https:\/\/www.thekitchn.com\/recipe-yeast-free-pizza-dough-recipes-from-the-kitchn-178222)\n- [The Best Pizza Dough for Grilling](https:\/\/www.thekitchn.com\/recipe-the-best-pizza-dough-for-grilling-recipes-from-the-kitchn-204472)\n- [How To Freeze Pizza Dough](https:\/\/www.thekitchn.com\/how-to-freeze-pizza-dough-178431)\n### Can I Use Pre-Made Pizza Dough?\nThis is one of my favorite tricks for having homemade pizza even when I’ve forgotten to make dough. If possible, buy the dough directly from your favorite pizza shop for best flavor and quality. Many grocery stores also carry pizza dough in their bakery sections, which beats the pants off of anything you can buy in a tube.\n\n![Cutting a personal-sized pepperoni pizza with a pizza wheel on a cutting board](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2Farchive%2F7773c0c4e796d03df296915897e189274402fcb8)\n\n![Cutting a personal-sized pepperoni pizza with a pizza wheel on a cutting board](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2Farchive%2F7773c0c4e796d03df296915897e189274402fcb8)\n\nCredit: [Joe Lingeman](https:\/\/www.apartmenttherapy.com\/authors\/joe)\n## The Best Tools for Making Pizza at Home\n*Repeat after me:* You do not need a fancy pizza oven, pizza steel, or pizza scissors to make excellent pizza at home. These few tools, many of which you already have on hand, will make your dough mixing, shaping, and cooking much easier.\n\n- **[A kitchen scale:](https:\/\/www.amazon.com\/Escali-Primo-Digital-Scale-Warm\/dp\/B000CH9OCG?ots=1&slotNum=4&imprToken=54ba2a91-dfba-5b65-36c&th=1&asc_campaign=KT-23076648&asc_refurl=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648&asc_source=&tag=kitchn-20)** Weighing your pizza dough ingredients means you don’t need to dirty any measuring cups. You can pull out your mixing bowl and your scale, weigh and tare your ingredients, and have pizza dough assembled in less than 10 minutes — even Giada agrees.\n- **[A sturdy sheet pan:](https:\/\/www.thekitchn.com\/made-in-sheet-pan-back-in-stock-june-2020-23049875)** A pizza stone or baking steel is a wonderful tool to have, but when you’re first getting started with pizza at home, baking your pizza on an inverted baking sheet works just fine.\n- [**A pizza peel**:](https:\/\/www.amazon.com\/New-Star-Foodservice-50158-Aluminum\/dp\/B009LPDM6E\/ref=sr_1_9?crid=2LXV2B4PKOJQ9&dchild=1&keywords=pizza+peel&qid=1599156910&sprefix=pizza%2Caps%2C380&sr=8-9&asc_campaign=KT-23076648&asc_refurl=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648&asc_source=&tag=kitchn-20) Yes, you should buy a pizza peel before you invest in a pizza stone. This tool will help with arguably the hardest, most annoying pizza-at-home task: moving your shaped and topped pizza into a hot oven. A good aluminum pizza peel is easy to clean, has a nice sharp edge to really get under cooked crust, and will cost less than \\$20.\n\nWhen you’re ready to invest in more pizza tools, your next investment should be a pizza stone or baking steel. [I prefer a pizza steel for its thin profile (it heats faster than a stone) and how easy it is to store when not in use](https:\/\/www.thekitchn.com\/why-ive-become-a-pizza-steel-convert-255462).\n\n**Read more:** [The Only Things You Need for Pizza Night at Home](https:\/\/www.thekitchn.com\/supplies-for-diy-pizza-night-254895)\n\n![Pizza dough with tomato sauce spread by a spoon on parchment paper.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2Farchive%2F6e61e86419902f3d564bcdadd5479a222b37b3dd)\n\n![Pizza dough with tomato sauce spread by a spoon on parchment paper.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2Farchive%2F6e61e86419902f3d564bcdadd5479a222b37b3dd)\n\nCredit: [Joe Lingeman](https:\/\/www.apartmenttherapy.com\/authors\/joe)\n## Keep the Sauce and Toppings Simple\nI hold a very strong opinion that the best pizza sauce is one that you don’t cook before it goes on. Good San Marzano tomatoes and a little garlic is everything you need for the classic cheese pie. Grab some good cheeses (three of them, to be exact): fresh mozzarella, part-skim mozzarella, and a nice aged cheese Parmesan. Keeping the toppings minimal highlights all your pizza dough efforts and prevents soggy or burned crust as you figure out your oven’s high temperature.\n\n### Simple Sauces and Toppings\n- [How To Make Homemade Pizza Sauce](https:\/\/www.thekitchn.com\/how-to-make-pizza-sauce-recipe-13507)\n- [Super Quick 3-Ingredient Pizza Sauce](https:\/\/www.thekitchn.com\/recipe-super-quick-3-ingredient-pizza-sauce-254875)\n- [10 Grocery Store Buys for Better Pizza](https:\/\/www.thekitchn.com\/10-grocery-store-buys-for-better-pizza-255437)\n- [Classic Margherita Pizza](https:\/\/www.thekitchn.com\/easy-recipe-classic-margherita-pizza-recipes-from-the-kitchn-174103)\n- [Prosciutto and Arugula Pizza](https:\/\/www.thekitchn.com\/recipe-prosciutto-and-arugula-pizza-178350)\n\n![Margherita pizza with fresh basil and mozzarella on a baking sheet, accompanied by a small bowl of red pepper flakes.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2FPhoto%2FRecipes%2F2019-08-restaurant-style-pizza%2FHow-to-Hack-Your-Oven-to-Make-Restaurant-Style-Pizza_124)\n\n![Margherita pizza with fresh basil and mozzarella on a baking sheet, accompanied by a small bowl of red pepper flakes.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2FPhoto%2FRecipes%2F2019-08-restaurant-style-pizza%2FHow-to-Hack-Your-Oven-to-Make-Restaurant-Style-Pizza_124)\n\nCredit: Joe Lingeman\/Kitchn\n## How to Get Crispy Pizza Crust at Home\nAgain, your pizza dough directs the texture of your finished pizza crust — [a wetter dough with a longer rest time will give you a thin and crispy crust no matter how you cook it](https:\/\/www.thekitchn.com\/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499).\n\nMany folks get tripped up at the shaping and stretching step — mastering this will also give you a thinner crisper crust. Make sure your pizza dough is brought to room temperature and well-rested before stretching. And hey, if at anytime your dough feels tough, just cover it with a clean kitchen towel and let it rest again\n\n**Read more:** [5 Tips for Stretching Out Pizza Dough Like a Pro](https:\/\/www.thekitchn.com\/the-5-key-steps-to-stretching-pizza-dough-255465)\n\nThe biggest difference between a home oven and a commercial pizza ovens is heat. While most home ovens can’t heat beyond 550 degrees (mine personally tops out at 500 degrees F), you can hack your home oven to mimic a pizza oven. Set a rack in the top third of your oven and set an inverted baking sheet on the rack. Preheat the oven as high as it will go. When your pizza and your oven are ready, add your pizza to the pan and then switch on your oven’s broiler. This cooks the pizza from all sides with the highest heat your oven can produce. Repeat heating and switching to the broiler between each pizza, if you’re cooking more than one.\n\n**Read more:** [You Can Hack Your Oven to Make Restaurant-Style Pizza — Here’s How](https:\/\/www.thekitchn.com\/hack-your-oven-to-make-restaurant-style-pizza-22932089)\n\n## Storing and Reheating Pizza Leftovers\nLeftover pizza is an excellent bonus of your pizza-making efforts, but make sure you store it correctly — layered crust to cheese, not cheese to cheese — and take the time to reheat it well. [Reheat your homemade pizza in a stovetop skillet with a little water to get a crisp crust and soft, melty cheese the next day.](https:\/\/www.thekitchn.com\/skills-battle-best-way-to-reheat-pizza-22997397)\n\n- [The Best Way to Store Leftover Pizza](https:\/\/www.thekitchn.com\/the-best-ways-to-store-leftover-pizza-220955)\n- [The Best Way to Reheat a Slice of Pizza](https:\/\/www.thekitchn.com\/the-best-way-to-reheat-a-slice-of-pizza-tips-from-the-kitchn-215632)\n\nOne of the reasons we love pizza so much is that even sub-par pieces are delicious, so don’t lose steam if your first few attempts at pizza in your own kitchen don’t rival a trip to Rome! Focus on finding a dough that you can make with ease, get your oven as hot as it will go and give it plenty of time to preheat, keep your toppings simple, and you’ll be eating crispy, chewy, cheese pizza — just the way you like it — with just a few Pizza Fridays at home.\n\nRead the comments\n\nFiled in:\n\n[Skills](https:\/\/www.thekitchn.com\/skills)\n\n[dish types](https:\/\/www.thekitchn.com\/collection\/dish-types)\n\n[main dish](https:\/\/www.thekitchn.com\/collection\/main-dish)\n\n[pizza](https:\/\/www.thekitchn.com\/collection\/pizza)\n\n[tips & techniques](https:\/\/www.thekitchn.com\/collection\/tips-techniques)\n\n## More to Love from The Kitchn\n![ice cream sandwiches piled](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-08-how-to-ice-cream-sandwiches%2F2021-07-28_ATK-8630)\n\n[These Old-School Ice Cream Sandwiches Are Exactly What We Want This Summer](https:\/\/www.thekitchn.com\/ice-cream-sandwiches-recipe-23199749)\n\nThey're the ultimate nostalgic treat.\n\nSheela Prakash\n\nAug 14, 2021\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FDesign%2F2026%2F01-2026%2Ftypes-of-bread%2FK-Types-of-Bread_Horizontal)\n\n[20 Different Types of Bread You Should Know](https:\/\/www.thekitchn.com\/types-of-bread-23581190)\n\nHow many can you name off the top of your head?\n\nSarah Beling\n\nJan 15, 2026\n\n![fettuccini Alfredo in pot being picked up by tongs](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2025-01-fettucini-alfredo%2FFettuccine-Alfredo-0771_ead026-crop)\n\n[Martha Stewart's Unconventional Secret to the Best-Tasting Fettuccine Alfredo](https:\/\/www.thekitchn.com\/martha-stewart-fettucine-alfredo-23743753)\n\nShe’s a genius\\!\n\nNina Derwin\n\nSep 2, 2025\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2Farchive%2F8cfbcbb2919742682345681d469b7417a73e4dfe)\n\n[This Easy Trick Will Make Your Boxed Pancakes So Much Better](https:\/\/www.thekitchn.com\/the-egg-hack-for-better-pancakes-from-mix-23157003)\n\nYou could say that we cracked the code.\n\nStacie Billis\n\nJun 11, 2021\n\n![Headshot of Jennifer Garner on colored background](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2F2023-12-jennifer-garner-rustic-kitchen%2Fjennifer-garner-headshot)\n\n[The Surprising Way Jennifer Garner Bakes Her Family's Famous Biscuits](https:\/\/www.thekitchn.com\/jennifer-garner-family-favorite-biscuits-23718795)\n\nSpoiler: It’s not in the oven.\n\nNina Derwin\n\nApr 2, 2025\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2F2021-09-coffee-brownies%2F2021-08-31_ATK-6166)\n\n[The Right Way to Test Brownies with a Toothpick](https:\/\/www.thekitchn.com\/the-right-way-to-test-brownies-with-a-toothpick-23477131)\n\nThis is a game-changing tip\\!\n\nGrace Elkus\n\nDec 10, 2022\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FSeries%2F2022-03_Skills-showdown_Buttermilk%2Fskills-showdown-buttermilk-sub-lead)\n\n[I Tested 8 Buttermilk Substitutes and I've Been Doing It All Wrong](https:\/\/www.thekitchn.com\/best-buttermilk-substitute-skills-showdown-23312908)\n\nMy go-to sub was beaten out by a surprising choice.\n\nPatty Catalano\n\nMay 2, 2022\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FDesign%2F2023-10%2Fmartha-chocolatechipcookies-inset%2Fk-martha-chocolatechipcookies-inset-4x5)\n\n[Martha Stewart’s 5-Ingredient Cookies Are Ingenious](https:\/\/www.thekitchn.com\/martha-stewart-5-ingredient-cookie-23591186)\n\nYou likely already have all the ingredients.\n\nLena Abraham\n\nOct 29, 2023\n\n![Overhead view of sliced chocolate chip cookie cake, ready to be served](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2020-03-Homemade-Chocolate-Chip-Cookie-Cake%2FHomemade-Chocolate-Chip-Cookie-Cake_002)\n\n[This Super-Easy Pie Hack Will Take the Hard Work Out of Dessert](https:\/\/www.thekitchn.com\/grandbaby-cakes-super-easy-pie-hack-23310613)\n\nNever spend hours baking a pie again.\n\nCarlos Matias\n\nMar 11, 2022\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2Farchive%2Fb1276e656bb32ec735050473179ac731d4176f19)\n\n[Here’s How to Turn Any Dinner into a Sheet Pan Meal](https:\/\/www.thekitchn.com\/how-to-turn-any-dinner-into-a-sheet-pan-meal-23200285)\n\nEverything you've ever wanted to know about sheet pan dinners, all in one place.\n\nPatty Catalano\n\nMay 4, 2022\n\n![Person holding a jar with abstract patterns, surrounded by a blender, olive oil, broccoli, and a bowl of greens.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FDesign%2F2021-07%2F30-veggie-things%2FWEB%2FWeb-30-Things-Veggie-00)\n\n[30 Things You Should Know About Veggies by the Time You’re 30](https:\/\/www.thekitchn.com\/30-things-you-should-know-about-veggies-23186593)\n\nOne of the most delicious parts of adulthood.\n\nMeleyna Nomura\n\nJul 29, 2021\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2Farchive%2F7b084eaf9d7d564dd2667094c3dd1260a5e4d646)\n\n[The Foolproof Hack for Perfectly Even Crumb Crusts](https:\/\/www.thekitchn.com\/flat-crumb-crusts-hack-23505959)\n\nThe secret to perfectly even graham cracker crusts? Check your kitchen cabinets.\n\nPatty Catalano\n\nFeb 15, 2023\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2Fshutterstock_1165392388)\n\n[The British Dessert Hack I'm Stealing from Ina Garten](https:\/\/www.thekitchn.com\/ina-garten-berries-with-white-chocolate-review-23540779)\n\nYou only need four ingredients.\n\nLena Abraham\n\nJun 7, 2023\n\n![Illustrated portrait of a smiling woman with long hair, wearing a blue beret and a red top, on an orange background.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FFood%20Fest%202021%2FThanksgiving%20Food%20Fest%2FProduct_Photo_Assets%2FCooks%20Portraits%2FKitchn_Portrait_Finals_TJ)\n\n[5 Friendsgiving Hot Pot Tips from TJ Lee and Her Food Fest Menu](https:\/\/www.thekitchn.com\/tj-lee-thanksgiving-food-fest-2021-23242797)\n\n\"When you put a lot of time into your soup, that means you really love the people you're feeding it to.\"\n\nNi'Kesia Pannell\n\nNov 11, 2021\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2Farchive%2F3647696d316c197f326d9f53b92aab0858a91105)\n\n[5 Tips for the Best Chocolate Bark](https:\/\/www.thekitchn.com\/best-chocolate-bark-tips-23257005)\n\nNail this classic edible holiday gift.\n\nCasey Barber\n\nDec 20, 2021\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FGiada_tip)\n\n[The Ingenious Tip I Missed in Giada’s Everyday Italian Cookbook](https:\/\/www.thekitchn.com\/the-genius-tip-i-missed-in-giadas-everyday-italian-23325488)\n\nIt's been a low-key game-changer in my house.\n\nLaurel Randolph\n\nMay 19, 2022\n\n[The wordmark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\nMore From Us\n\n- [Our Team](https:\/\/www.thekitchn.com\/team)\n- [About Us](https:\/\/www.thekitchn.com\/about\/about-us)\n- [Contact](https:\/\/www.thekitchn.com\/about\/contact)\n- [Site Map](https:\/\/www.thekitchn.com\/sitemap)\n\nFollow along\n\nGET ON THE LIST\n\nOur daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more.\n\n[The logomark and logotype for the Apartment Therapy brand.](https:\/\/www.apartmenttherapy.com\/)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[The logomark and logotype for the Cubby brand.](https:\/\/www.cubbyathome.com\/)\n\n[The logomark for the Dorm Therapy brand.](https:\/\/www.dormtherapy.com\/)\n\nAT Media's Family of Brands\n\n[Logo for the corporate Apartment Therapy Media brand.](https:\/\/www.apartmenttherapymedia.com\/)\n\n- [About AT Media](https:\/\/www.apartmenttherapymedia.com\/about-us\/our-story)\n- [Jobs](https:\/\/www.apartmenttherapymedia.com\/jobs\/)\n- [Partner with Us](https:\/\/www.apartmenttherapymedia.com\/partner-with-us\/homemade-studios)\n\n© 2026 Apartment Therapy, LLC \/ [Terms of Use](https:\/\/www.thekitchn.com\/about\/terms)[Privacy Policy](https:\/\/www.thekitchn.com\/about\/privacy-policy)[EU and US State Data Subject Requests](https:\/\/privacyportal.onetrust.com\/webform\/aca0e9e8-93f2-47a5-ba3f-00029564ca26\/2828b2f1-a01b-4c03-b487-2e8d4ffd63f3)[Manage Preferences](https:\/\/www.thekitchn.com\/beginners-guide-to-making-pizza-at-home-23076648)","attrs_readable_markdown":"- [Skills](https:\/\/www.thekitchn.com\/skills)\n- [Dish Types](https:\/\/www.thekitchn.com\/skills\/dish-types)\n- [Main Dishes](https:\/\/www.thekitchn.com\/skills\/main-dish)\n- [Pizza](https:\/\/www.thekitchn.com\/skills\/pizza)\n\n![Meghan Splawn](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Meghan Splawn](https:\/\/www.thekitchn.com\/authors\/meghan-splawn)\n\n[Meghan Splawn](https:\/\/www.thekitchn.com\/authors\/meghan-splawn)\n\nMeghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the…[read more](https:\/\/www.thekitchn.com\/authors\/meghan-splawn)\n\nFollow\n\npublished Sep 7, 2020\n\nWhenever you see the heart icon, just tap it to save the story you’re reading to your account\\!\n\nPage URL\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\nYou probably don’t need me to convince you of the pleasures of eating pizza. The crispy-chewy crust, tangy sauce, and burnished cheese of a slice of pizza pie is universally adored. Making pizza at home though gets lumped along crafts cooking projects, like beer brewing or sourdough bread baking, as something to only be entered into seriously, in pursuit of perfection. Still, with 1.1 million search queries (just on Kitchn, just since June!) for everything from [thin-crust dough](https:\/\/www.thekitchn.com\/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499) to [how to make perfect pizza at home](https:\/\/www.thekitchn.com\/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384), it seems like many of you are eager to at least attempt pizza at home.\n\nWhile there are blogs and books dedicated to making pizza like some experts (with backyard wood-fired pizza ovens), I want you to know that you don’t need any of that. You can make exquisite, crave-worthy pizza in your own kitchen without much more than some mixing bowls, a sturdy sheet pan, and your oven. This guide will walk you through pizza dough basics, some tools that are nice to have on hand, plus tips for topping and cooking your pizza without stress.\n\nWhy You Should Be Making Pizza at Home\n\nAt Kitchn we’re big believers in a pizza for every place and time — you can have a love for delivery pizza, a favorite frozen pizza, *and* a signature-style, from-scratch pizza at home. I’ve been cooking pizza at home most Friday nights for over a decade and I pinkie promise that the only thing you really need is a willingness to try. You’ll probably have a few mediocre pies in the beginning while you figure out what pizza dough works best for your schedule and how hot you can really crank your oven. But there’s almost no other cooking project quite as soul-soothing as pizza. Once you’ve got the basics down, you’ll also see how it can be a fun, easy weeknight dinner anytime you want it.\n\n**Already a pizza pro?** All of Our Pizza Recipes, All in One Place\n\n![Pizza dough in a clear mixing bowl](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2Farchive%2F6040efb4f69a375168f18e933e78bb3fc5775a54)\n\nGreat Dough Makes Great Pizza\n\nIf I could implore you to invest all of your pizza efforts into one thing, it would be the dough. **With great pizza dough, you can have mediocre toppings and still have delicious pizza — but the reverse is simply not true**.\n\nPizza dough is made from just a handful of basic ingredients: flour, water, yeast, and salt. Some recipes include a little sugar or olive oil for flavor and texture too, but they aren’t essential. Time is an often-overlooked ingredient in pizza dough — if you can get your dough ingredients together in advance, you don’t have to do a lot of mixing by hand and your dough will develop a deep flavor and be chewier after baking too. At home, I mix up Friday’s dough on Thursday afternoon, let it rest, knead it a bit by hand, and then stick it in the fridge until Friday evening.\n\nBringing chilled pizza dough — whether you make it or buy it — to room temperature before shaping and topping is critical. Cold dough is very hard to stretch\\!\n\nOur Best Pizza Dough Recipes\n\nCan I Use Pre-Made Pizza Dough?\n\nThis is one of my favorite tricks for having homemade pizza even when I’ve forgotten to make dough. If possible, buy the dough directly from your favorite pizza shop for best flavor and quality. Many grocery stores also carry pizza dough in their bakery sections, which beats the pants off of anything you can buy in a tube.\n\n![Cutting a personal-sized pepperoni pizza with a pizza wheel on a cutting board](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2Farchive%2F7773c0c4e796d03df296915897e189274402fcb8)\n\nThe Best Tools for Making Pizza at Home\n\n*Repeat after me:* You do not need a fancy pizza oven, pizza steel, or pizza scissors to make excellent pizza at home. These few tools, many of which you already have on hand, will make your dough mixing, shaping, and cooking much easier.\n\n- **[A kitchen scale:](https:\/\/www.amazon.com\/Escali-Primo-Digital-Scale-Warm\/dp\/B000CH9OCG?ots=1&slotNum=4&imprToken=54ba2a91-dfba-5b65-36c&th=1&asc_campaign=KT-23076648&asc_refurl=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648&asc_source=&tag=kitchn-20)** Weighing your pizza dough ingredients means you don’t need to dirty any measuring cups. You can pull out your mixing bowl and your scale, weigh and tare your ingredients, and have pizza dough assembled in less than 10 minutes — even Giada agrees.\n- **[A sturdy sheet pan:](https:\/\/www.thekitchn.com\/made-in-sheet-pan-back-in-stock-june-2020-23049875)** A pizza stone or baking steel is a wonderful tool to have, but when you’re first getting started with pizza at home, baking your pizza on an inverted baking sheet works just fine.\n- [**A pizza peel**:](https:\/\/www.amazon.com\/New-Star-Foodservice-50158-Aluminum\/dp\/B009LPDM6E\/ref=sr_1_9?crid=2LXV2B4PKOJQ9&dchild=1&keywords=pizza+peel&qid=1599156910&sprefix=pizza%2Caps%2C380&sr=8-9&asc_campaign=KT-23076648&asc_refurl=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648&asc_source=&tag=kitchn-20) Yes, you should buy a pizza peel before you invest in a pizza stone. This tool will help with arguably the hardest, most annoying pizza-at-home task: moving your shaped and topped pizza into a hot oven. A good aluminum pizza peel is easy to clean, has a nice sharp edge to really get under cooked crust, and will cost less than \\$20.\n\n![Pizza dough with tomato sauce spread by a spoon on parchment paper.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2Farchive%2F6e61e86419902f3d564bcdadd5479a222b37b3dd)\n\nKeep the Sauce and Toppings Simple\n\nI hold a very strong opinion that the best pizza sauce is one that you don’t cook before it goes on. Good San Marzano tomatoes and a little garlic is everything you need for the classic cheese pie. Grab some good cheeses (three of them, to be exact): fresh mozzarella, part-skim mozzarella, and a nice aged cheese Parmesan. Keeping the toppings minimal highlights all your pizza dough efforts and prevents soggy or burned crust as you figure out your oven’s high temperature.\n\nSimple Sauces and Toppings\n\n![Margherita pizza with fresh basil and mozzarella on a baking sheet, accompanied by a small bowl of red pepper flakes.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_913\/k%2FPhoto%2FRecipes%2F2019-08-restaurant-style-pizza%2FHow-to-Hack-Your-Oven-to-Make-Restaurant-Style-Pizza_124)\n\nCredit: Joe Lingeman\/Kitchn\n\nHow to Get Crispy Pizza Crust at Home\n\nMany folks get tripped up at the shaping and stretching step — mastering this will also give you a thinner crisper crust. Make sure your pizza dough is brought to room temperature and well-rested before stretching. And hey, if at anytime your dough feels tough, just cover it with a clean kitchen towel and let it rest again\n\nThe biggest difference between a home oven and a commercial pizza ovens is heat. While most home ovens can’t heat beyond 550 degrees (mine personally tops out at 500 degrees F), you can hack your home oven to mimic a pizza oven. Set a rack in the top third of your oven and set an inverted baking sheet on the rack. Preheat the oven as high as it will go. When your pizza and your oven are ready, add your pizza to the pan and then switch on your oven’s broiler. This cooks the pizza from all sides with the highest heat your oven can produce. Repeat heating and switching to the broiler between each pizza, if you’re cooking more than one.\n\nStoring and Reheating Pizza Leftovers\n\nOne of the reasons we love pizza so much is that even sub-par pieces are delicious, so don’t lose steam if your first few attempts at pizza in your own kitchen don’t rival a trip to Rome! Focus on finding a dough that you can make with ease, get your oven as hot as it will go and give it plenty of time to preheat, keep your toppings simple, and you’ll be eating crispy, chewy, cheese pizza — just the way you like it — with just a few Pizza Fridays at home.\n\nFiled in:","meta_canonical":null}

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Boilerpipe Text	Skills Dish Types Main Dishes Pizza Meghan Splawn Meghan Splawn Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the… read more Follow published Sep 7, 2020 Whenever you see the heart icon, just tap it to save the story you’re reading to your account! Page URL We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. You probably don’t need me to convince you of the pleasures of eating pizza. The crispy-chewy crust, tangy sauce, and burnished cheese of a slice of pizza pie is universally adored. Making pizza at home though gets lumped along crafts cooking projects, like beer brewing or sourdough bread baking, as something to only be entered into seriously, in pursuit of perfection. Still, with 1.1 million search queries (just on Kitchn, just since June!) for everything from thin-crust dough to how to make perfect pizza at home , it seems like many of you are eager to at least attempt pizza at home. While there are blogs and books dedicated to making pizza like some experts (with backyard wood-fired pizza ovens), I want you to know that you don’t need any of that. You can make exquisite, crave-worthy pizza in your own kitchen without much more than some mixing bowls, a sturdy sheet pan, and your oven. This guide will walk you through pizza dough basics, some tools that are nice to have on hand, plus tips for topping and cooking your pizza without stress. Why You Should Be Making Pizza at Home At Kitchn we’re big believers in a pizza for every place and time — you can have a love for delivery pizza, a favorite frozen pizza, and a signature-style, from-scratch pizza at home. I’ve been cooking pizza at home most Friday nights for over a decade and I pinkie promise that the only thing you really need is a willingness to try. You’ll probably have a few mediocre pies in the beginning while you figure out what pizza dough works best for your schedule and how hot you can really crank your oven. But there’s almost no other cooking project quite as soul-soothing as pizza. Once you’ve got the basics down, you’ll also see how it can be a fun, easy weeknight dinner anytime you want it. Already a pizza pro? All of Our Pizza Recipes, All in One Place Great Dough Makes Great Pizza If I could implore you to invest all of your pizza efforts into one thing, it would be the dough. With great pizza dough, you can have mediocre toppings and still have delicious pizza — but the reverse is simply not true . Pizza dough is made from just a handful of basic ingredients: flour, water, yeast, and salt. Some recipes include a little sugar or olive oil for flavor and texture too, but they aren’t essential. Time is an often-overlooked ingredient in pizza dough — if you can get your dough ingredients together in advance, you don’t have to do a lot of mixing by hand and your dough will develop a deep flavor and be chewier after baking too. At home, I mix up Friday’s dough on Thursday afternoon, let it rest, knead it a bit by hand, and then stick it in the fridge until Friday evening. Bringing chilled pizza dough — whether you make it or buy it — to room temperature before shaping and topping is critical. Cold dough is very hard to stretch! Our Best Pizza Dough Recipes Can I Use Pre-Made Pizza Dough? This is one of my favorite tricks for having homemade pizza even when I’ve forgotten to make dough. If possible, buy the dough directly from your favorite pizza shop for best flavor and quality. Many grocery stores also carry pizza dough in their bakery sections, which beats the pants off of anything you can buy in a tube. The Best Tools for Making Pizza at Home Repeat after me: You do not need a fancy pizza oven, pizza steel, or pizza scissors to make excellent pizza at home. These few tools, many of which you already have on hand, will make your dough mixing, shaping, and cooking much easier. A kitchen scale: Weighing your pizza dough ingredients means you don’t need to dirty any measuring cups. You can pull out your mixing bowl and your scale, weigh and tare your ingredients, and have pizza dough assembled in less than 10 minutes — even Giada agrees. A sturdy sheet pan: A pizza stone or baking steel is a wonderful tool to have, but when you’re first getting started with pizza at home, baking your pizza on an inverted baking sheet works just fine. A pizza peel : Yes, you should buy a pizza peel before you invest in a pizza stone. This tool will help with arguably the hardest, most annoying pizza-at-home task: moving your shaped and topped pizza into a hot oven. A good aluminum pizza peel is easy to clean, has a nice sharp edge to really get under cooked crust, and will cost less than $20. Keep the Sauce and Toppings Simple I hold a very strong opinion that the best pizza sauce is one that you don’t cook before it goes on. Good San Marzano tomatoes and a little garlic is everything you need for the classic cheese pie. Grab some good cheeses (three of them, to be exact): fresh mozzarella, part-skim mozzarella, and a nice aged cheese Parmesan. Keeping the toppings minimal highlights all your pizza dough efforts and prevents soggy or burned crust as you figure out your oven’s high temperature. Simple Sauces and Toppings Credit: Joe Lingeman/Kitchn How to Get Crispy Pizza Crust at Home Many folks get tripped up at the shaping and stretching step — mastering this will also give you a thinner crisper crust. Make sure your pizza dough is brought to room temperature and well-rested before stretching. And hey, if at anytime your dough feels tough, just cover it with a clean kitchen towel and let it rest again The biggest difference between a home oven and a commercial pizza ovens is heat. While most home ovens can’t heat beyond 550 degrees (mine personally tops out at 500 degrees F), you can hack your home oven to mimic a pizza oven. Set a rack in the top third of your oven and set an inverted baking sheet on the rack. Preheat the oven as high as it will go. When your pizza and your oven are ready, add your pizza to the pan and then switch on your oven’s broiler. This cooks the pizza from all sides with the highest heat your oven can produce. Repeat heating and switching to the broiler between each pizza, if you’re cooking more than one. Storing and Reheating Pizza Leftovers One of the reasons we love pizza so much is that even sub-par pieces are delicious, so don’t lose steam if your first few attempts at pizza in your own kitchen don’t rival a trip to Rome! Focus on finding a dough that you can make with ease, get your oven as hot as it will go and give it plenty of time to preheat, keep your toppings simple, and you’ll be eating crispy, chewy, cheese pizza — just the way you like it — with just a few Pizza Fridays at home. Filed in:
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[What's Cooking](https://www.thekitchn.com/whats-cooking) [The Spring Gatherings Issue](https://www.thekitchn.com/special-issue/spring-gatherings) [Amazon's Big Spring Sale Finds](https://www.thekitchn.com/best-amazon-big-spring-sale-kitchen-deals-2026-23775891) ![Assorted pizzas with various toppings including basil, pineapple, pepperoni, and mushrooms, served with drinks and condiments.](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Credit: [Stephanie Russo](https://www.apartmenttherapy.com/authors/stephanierusso) - [Skills](https://www.thekitchn.com/skills) - [Dish Types](https://www.thekitchn.com/skills/dish-types) - [Main Dishes](https://www.thekitchn.com/skills/main-dish) - [Pizza](https://www.thekitchn.com/skills/pizza) # The Absolute Beginner’s Guide to Making Pizza at Home ![Meghan Splawn](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Meghan Splawn](https://www.thekitchn.com/authors/meghan-splawn) [Meghan Splawn](https://www.thekitchn.com/authors/meghan-splawn) Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the…[read more](https://www.thekitchn.com/authors/meghan-splawn) Follow published Sep 7, 2020 Save Whenever you see the heart icon, just tap it to save the story you’re reading to your account\! [facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648) [pinterest](https://www.thekitchn.com/beginners-guide-to-making-pizza-at-home-23076648#pinit) [email](mailto:?body=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648%0A%0A%0A%0AGet%20our%20best%20recipes%20and%20kitchen%20tips%20delivered%20in%20your%20inbox%20every%20day%21%0Ahttps%3A%2F%2Fwww.thekitchn.com%2Femail%3Futm_source%3Demail_share&subject=The%20Absolute%20Beginner%26%238217%3Bs%20Guide%20to%20Making%20Pizza%20at%20Home) Copy URL Page URL [comments](https://www.thekitchn.com/beginners-guide-to-making-pizza-at-home-23076648#comments-23076648) We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. You probably don’t need me to convince you of the pleasures of eating pizza. The crispy-chewy crust, tangy sauce, and burnished cheese of a slice of pizza pie is universally adored. Making pizza at home though gets lumped along crafts cooking projects, like beer brewing or sourdough bread baking, as something to only be entered into seriously, in pursuit of perfection. Still, with 1.1 million search queries (just on Kitchn, just since June!) for everything from [thin-crust dough](https://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499) to [how to make perfect pizza at home](https://www.thekitchn.com/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384), it seems like many of you are eager to at least attempt pizza at home. While there are blogs and books dedicated to making pizza like some experts (with backyard wood-fired pizza ovens), I want you to know that you don’t need any of that. You can make exquisite, crave-worthy pizza in your own kitchen without much more than some mixing bowls, a sturdy sheet pan, and your oven. This guide will walk you through pizza dough basics, some tools that are nice to have on hand, plus tips for topping and cooking your pizza without stress. ## Why You Should Be Making Pizza at Home At Kitchn we’re big believers in a pizza for every place and time — you can have a love for delivery pizza, a favorite frozen pizza, and a signature-style, from-scratch pizza at home. I’ve been cooking pizza at home most Friday nights for over a decade and I pinkie promise that the only thing you really need is a willingness to try. You’ll probably have a few mediocre pies in the beginning while you figure out what pizza dough works best for your schedule and how hot you can really crank your oven. But there’s almost no other cooking project quite as soul-soothing as pizza. Once you’ve got the basics down, you’ll also see how it can be a fun, easy weeknight dinner anytime you want it. Already a pizza pro? All of Our Pizza Recipes, All in One Place ![Pizza dough in a clear mixing bowl](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2Farchive%2F6040efb4f69a375168f18e933e78bb3fc5775a54) ![Pizza dough in a clear mixing bowl](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2Farchive%2F6040efb4f69a375168f18e933e78bb3fc5775a54) Credit: [Joe Lingeman](https://www.apartmenttherapy.com/authors/joe) ## Great Dough Makes Great Pizza If I could implore you to invest all of your pizza efforts into one thing, it would be the dough. With great pizza dough, you can have mediocre toppings and still have delicious pizza — but the reverse is simply not true. Pizza dough is made from just a handful of basic ingredients: flour, water, yeast, and salt. Some recipes include a little sugar or olive oil for flavor and texture too, but they aren’t essential. Time is an often-overlooked ingredient in pizza dough — if you can get your dough ingredients together in advance, you don’t have to do a lot of mixing by hand and your dough will develop a deep flavor and be chewier after baking too. At home, I mix up Friday’s dough on Thursday afternoon, let it rest, knead it a bit by hand, and then stick it in the fridge until Friday evening. Bringing chilled pizza dough — whether you make it or buy it — to room temperature before shaping and topping is critical. Cold dough is very hard to stretch\! ### Our Best Pizza Dough Recipes - [How To Make Pizza Dough](https://www.thekitchn.com/how-to-make-pizza-dough-recipe-221367) - [How To Make Gluten-Free Pizza Dough](https://www.thekitchn.com/easy-everyday-pizza-dough-that-is-gluten-free-255421) - [Homemade Thin-Crust Pizza](https://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499) - [Quick Yeast-Free Pizza Dough](https://www.thekitchn.com/recipe-yeast-free-pizza-dough-recipes-from-the-kitchn-178222) - [The Best Pizza Dough for Grilling](https://www.thekitchn.com/recipe-the-best-pizza-dough-for-grilling-recipes-from-the-kitchn-204472) - [How To Freeze Pizza Dough](https://www.thekitchn.com/how-to-freeze-pizza-dough-178431) ### Can I Use Pre-Made Pizza Dough? This is one of my favorite tricks for having homemade pizza even when I’ve forgotten to make dough. If possible, buy the dough directly from your favorite pizza shop for best flavor and quality. Many grocery stores also carry pizza dough in their bakery sections, which beats the pants off of anything you can buy in a tube. ![Cutting a personal-sized pepperoni pizza with a pizza wheel on a cutting board](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2Farchive%2F7773c0c4e796d03df296915897e189274402fcb8) ![Cutting a personal-sized pepperoni pizza with a pizza wheel on a cutting board](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2Farchive%2F7773c0c4e796d03df296915897e189274402fcb8) Credit: [Joe Lingeman](https://www.apartmenttherapy.com/authors/joe) ## The Best Tools for Making Pizza at Home Repeat after me: You do not need a fancy pizza oven, pizza steel, or pizza scissors to make excellent pizza at home. These few tools, many of which you already have on hand, will make your dough mixing, shaping, and cooking much easier. - [A kitchen scale:](https://www.amazon.com/Escali-Primo-Digital-Scale-Warm/dp/B000CH9OCG?ots=1&slotNum=4&imprToken=54ba2a91-dfba-5b65-36c&th=1&asc_campaign=KT-23076648&asc_refurl=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648&asc_source=&tag=kitchn-20) Weighing your pizza dough ingredients means you don’t need to dirty any measuring cups. You can pull out your mixing bowl and your scale, weigh and tare your ingredients, and have pizza dough assembled in less than 10 minutes — even Giada agrees. - [A sturdy sheet pan:](https://www.thekitchn.com/made-in-sheet-pan-back-in-stock-june-2020-23049875) A pizza stone or baking steel is a wonderful tool to have, but when you’re first getting started with pizza at home, baking your pizza on an inverted baking sheet works just fine. - [A pizza peel:](https://www.amazon.com/New-Star-Foodservice-50158-Aluminum/dp/B009LPDM6E/ref=sr_1_9?crid=2LXV2B4PKOJQ9&dchild=1&keywords=pizza+peel&qid=1599156910&sprefix=pizza%2Caps%2C380&sr=8-9&asc_campaign=KT-23076648&asc_refurl=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648&asc_source=&tag=kitchn-20) Yes, you should buy a pizza peel before you invest in a pizza stone. This tool will help with arguably the hardest, most annoying pizza-at-home task: moving your shaped and topped pizza into a hot oven. A good aluminum pizza peel is easy to clean, has a nice sharp edge to really get under cooked crust, and will cost less than \$20. When you’re ready to invest in more pizza tools, your next investment should be a pizza stone or baking steel. [I prefer a pizza steel for its thin profile (it heats faster than a stone) and how easy it is to store when not in use](https://www.thekitchn.com/why-ive-become-a-pizza-steel-convert-255462). Read more: [The Only Things You Need for Pizza Night at Home](https://www.thekitchn.com/supplies-for-diy-pizza-night-254895) ![Pizza dough with tomato sauce spread by a spoon on parchment paper.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2Farchive%2F6e61e86419902f3d564bcdadd5479a222b37b3dd) ![Pizza dough with tomato sauce spread by a spoon on parchment paper.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2Farchive%2F6e61e86419902f3d564bcdadd5479a222b37b3dd) Credit: [Joe Lingeman](https://www.apartmenttherapy.com/authors/joe) ## Keep the Sauce and Toppings Simple I hold a very strong opinion that the best pizza sauce is one that you don’t cook before it goes on. Good San Marzano tomatoes and a little garlic is everything you need for the classic cheese pie. Grab some good cheeses (three of them, to be exact): fresh mozzarella, part-skim mozzarella, and a nice aged cheese Parmesan. Keeping the toppings minimal highlights all your pizza dough efforts and prevents soggy or burned crust as you figure out your oven’s high temperature. ### Simple Sauces and Toppings - [How To Make Homemade Pizza Sauce](https://www.thekitchn.com/how-to-make-pizza-sauce-recipe-13507) - [Super Quick 3-Ingredient Pizza Sauce](https://www.thekitchn.com/recipe-super-quick-3-ingredient-pizza-sauce-254875) - [10 Grocery Store Buys for Better Pizza](https://www.thekitchn.com/10-grocery-store-buys-for-better-pizza-255437) - [Classic Margherita Pizza](https://www.thekitchn.com/easy-recipe-classic-margherita-pizza-recipes-from-the-kitchn-174103) - [Prosciutto and Arugula Pizza](https://www.thekitchn.com/recipe-prosciutto-and-arugula-pizza-178350) ![Margherita pizza with fresh basil and mozzarella on a baking sheet, accompanied by a small bowl of red pepper flakes.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2FPhoto%2FRecipes%2F2019-08-restaurant-style-pizza%2FHow-to-Hack-Your-Oven-to-Make-Restaurant-Style-Pizza_124) ![Margherita pizza with fresh basil and mozzarella on a baking sheet, accompanied by a small bowl of red pepper flakes.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2FPhoto%2FRecipes%2F2019-08-restaurant-style-pizza%2FHow-to-Hack-Your-Oven-to-Make-Restaurant-Style-Pizza_124) Credit: Joe Lingeman/Kitchn ## How to Get Crispy Pizza Crust at Home Again, your pizza dough directs the texture of your finished pizza crust — [a wetter dough with a longer rest time will give you a thin and crispy crust no matter how you cook it](https://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499). Many folks get tripped up at the shaping and stretching step — mastering this will also give you a thinner crisper crust. Make sure your pizza dough is brought to room temperature and well-rested before stretching. And hey, if at anytime your dough feels tough, just cover it with a clean kitchen towel and let it rest again Read more: [5 Tips for Stretching Out Pizza Dough Like a Pro](https://www.thekitchn.com/the-5-key-steps-to-stretching-pizza-dough-255465) The biggest difference between a home oven and a commercial pizza ovens is heat. While most home ovens can’t heat beyond 550 degrees (mine personally tops out at 500 degrees F), you can hack your home oven to mimic a pizza oven. Set a rack in the top third of your oven and set an inverted baking sheet on the rack. Preheat the oven as high as it will go. When your pizza and your oven are ready, add your pizza to the pan and then switch on your oven’s broiler. This cooks the pizza from all sides with the highest heat your oven can produce. Repeat heating and switching to the broiler between each pizza, if you’re cooking more than one. Read more: [You Can Hack Your Oven to Make Restaurant-Style Pizza — Here’s How](https://www.thekitchn.com/hack-your-oven-to-make-restaurant-style-pizza-22932089) ## Storing and Reheating Pizza Leftovers Leftover pizza is an excellent bonus of your pizza-making efforts, but make sure you store it correctly — layered crust to cheese, not cheese to cheese — and take the time to reheat it well. [Reheat your homemade pizza in a stovetop skillet with a little water to get a crisp crust and soft, melty cheese the next day.](https://www.thekitchn.com/skills-battle-best-way-to-reheat-pizza-22997397) - [The Best Way to Store Leftover Pizza](https://www.thekitchn.com/the-best-ways-to-store-leftover-pizza-220955) - [The Best Way to Reheat a Slice of Pizza](https://www.thekitchn.com/the-best-way-to-reheat-a-slice-of-pizza-tips-from-the-kitchn-215632) One of the reasons we love pizza so much is that even sub-par pieces are delicious, so don’t lose steam if your first few attempts at pizza in your own kitchen don’t rival a trip to Rome! Focus on finding a dough that you can make with ease, get your oven as hot as it will go and give it plenty of time to preheat, keep your toppings simple, and you’ll be eating crispy, chewy, cheese pizza — just the way you like it — with just a few Pizza Fridays at home. Read the comments Filed in: [Skills](https://www.thekitchn.com/skills) [dish types](https://www.thekitchn.com/collection/dish-types) [main dish](https://www.thekitchn.com/collection/main-dish) [pizza](https://www.thekitchn.com/collection/pizza) [tips & techniques](https://www.thekitchn.com/collection/tips-techniques) ## More to Love from The Kitchn ![ice cream sandwiches piled](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-08-how-to-ice-cream-sandwiches%2F2021-07-28_ATK-8630) [These Old-School Ice Cream Sandwiches Are Exactly What We Want This Summer](https://www.thekitchn.com/ice-cream-sandwiches-recipe-23199749) They're the ultimate nostalgic treat. 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Nina Derwin Sep 2, 2025 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2Farchive%2F8cfbcbb2919742682345681d469b7417a73e4dfe) [This Easy Trick Will Make Your Boxed Pancakes So Much Better](https://www.thekitchn.com/the-egg-hack-for-better-pancakes-from-mix-23157003) You could say that we cracked the code. Stacie Billis Jun 11, 2021 ![Headshot of Jennifer Garner on colored background](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2F2023-12-jennifer-garner-rustic-kitchen%2Fjennifer-garner-headshot) [The Surprising Way Jennifer Garner Bakes Her Family's Famous Biscuits](https://www.thekitchn.com/jennifer-garner-family-favorite-biscuits-23718795) Spoiler: It’s not in the oven. Nina Derwin Apr 2, 2025 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2F2021-09-coffee-brownies%2F2021-08-31_ATK-6166) [The Right Way to Test Brownies with a Toothpick](https://www.thekitchn.com/the-right-way-to-test-brownies-with-a-toothpick-23477131) This is a game-changing tip\! Grace Elkus Dec 10, 2022 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FSeries%2F2022-03_Skills-showdown_Buttermilk%2Fskills-showdown-buttermilk-sub-lead) [I Tested 8 Buttermilk Substitutes and I've Been Doing It All Wrong](https://www.thekitchn.com/best-buttermilk-substitute-skills-showdown-23312908) My go-to sub was beaten out by a surprising choice. Patty Catalano May 2, 2022 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FDesign%2F2023-10%2Fmartha-chocolatechipcookies-inset%2Fk-martha-chocolatechipcookies-inset-4x5) [Martha Stewart’s 5-Ingredient Cookies Are Ingenious](https://www.thekitchn.com/martha-stewart-5-ingredient-cookie-23591186) You likely already have all the ingredients. Lena Abraham Oct 29, 2023 ![Overhead view of sliced chocolate chip cookie cake, ready to be served](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2020-03-Homemade-Chocolate-Chip-Cookie-Cake%2FHomemade-Chocolate-Chip-Cookie-Cake_002) [This Super-Easy Pie Hack Will Take the Hard Work Out of Dessert](https://www.thekitchn.com/grandbaby-cakes-super-easy-pie-hack-23310613) Never spend hours baking a pie again. 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Readable Markdown	- [Skills](https://www.thekitchn.com/skills) - [Dish Types](https://www.thekitchn.com/skills/dish-types) - [Main Dishes](https://www.thekitchn.com/skills/main-dish) - [Pizza](https://www.thekitchn.com/skills/pizza) ![Meghan Splawn](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Meghan Splawn](https://www.thekitchn.com/authors/meghan-splawn) [Meghan Splawn](https://www.thekitchn.com/authors/meghan-splawn) Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the…[read more](https://www.thekitchn.com/authors/meghan-splawn) Follow published Sep 7, 2020 Whenever you see the heart icon, just tap it to save the story you’re reading to your account\! Page URL We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. You probably don’t need me to convince you of the pleasures of eating pizza. The crispy-chewy crust, tangy sauce, and burnished cheese of a slice of pizza pie is universally adored. Making pizza at home though gets lumped along crafts cooking projects, like beer brewing or sourdough bread baking, as something to only be entered into seriously, in pursuit of perfection. Still, with 1.1 million search queries (just on Kitchn, just since June!) for everything from [thin-crust dough](https://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499) to [how to make perfect pizza at home](https://www.thekitchn.com/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384), it seems like many of you are eager to at least attempt pizza at home. While there are blogs and books dedicated to making pizza like some experts (with backyard wood-fired pizza ovens), I want you to know that you don’t need any of that. You can make exquisite, crave-worthy pizza in your own kitchen without much more than some mixing bowls, a sturdy sheet pan, and your oven. This guide will walk you through pizza dough basics, some tools that are nice to have on hand, plus tips for topping and cooking your pizza without stress. Why You Should Be Making Pizza at Home At Kitchn we’re big believers in a pizza for every place and time — you can have a love for delivery pizza, a favorite frozen pizza, and a signature-style, from-scratch pizza at home. I’ve been cooking pizza at home most Friday nights for over a decade and I pinkie promise that the only thing you really need is a willingness to try. You’ll probably have a few mediocre pies in the beginning while you figure out what pizza dough works best for your schedule and how hot you can really crank your oven. But there’s almost no other cooking project quite as soul-soothing as pizza. Once you’ve got the basics down, you’ll also see how it can be a fun, easy weeknight dinner anytime you want it. Already a pizza pro? All of Our Pizza Recipes, All in One Place ![Pizza dough in a clear mixing bowl](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2Farchive%2F6040efb4f69a375168f18e933e78bb3fc5775a54) Great Dough Makes Great Pizza If I could implore you to invest all of your pizza efforts into one thing, it would be the dough. With great pizza dough, you can have mediocre toppings and still have delicious pizza — but the reverse is simply not true. Pizza dough is made from just a handful of basic ingredients: flour, water, yeast, and salt. Some recipes include a little sugar or olive oil for flavor and texture too, but they aren’t essential. Time is an often-overlooked ingredient in pizza dough — if you can get your dough ingredients together in advance, you don’t have to do a lot of mixing by hand and your dough will develop a deep flavor and be chewier after baking too. At home, I mix up Friday’s dough on Thursday afternoon, let it rest, knead it a bit by hand, and then stick it in the fridge until Friday evening. Bringing chilled pizza dough — whether you make it or buy it — to room temperature before shaping and topping is critical. Cold dough is very hard to stretch\! Our Best Pizza Dough Recipes Can I Use Pre-Made Pizza Dough? This is one of my favorite tricks for having homemade pizza even when I’ve forgotten to make dough. If possible, buy the dough directly from your favorite pizza shop for best flavor and quality. Many grocery stores also carry pizza dough in their bakery sections, which beats the pants off of anything you can buy in a tube. ![Cutting a personal-sized pepperoni pizza with a pizza wheel on a cutting board](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2Farchive%2F7773c0c4e796d03df296915897e189274402fcb8) The Best Tools for Making Pizza at Home Repeat after me: You do not need a fancy pizza oven, pizza steel, or pizza scissors to make excellent pizza at home. These few tools, many of which you already have on hand, will make your dough mixing, shaping, and cooking much easier. - [A kitchen scale:](https://www.amazon.com/Escali-Primo-Digital-Scale-Warm/dp/B000CH9OCG?ots=1&slotNum=4&imprToken=54ba2a91-dfba-5b65-36c&th=1&asc_campaign=KT-23076648&asc_refurl=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648&asc_source=&tag=kitchn-20) Weighing your pizza dough ingredients means you don’t need to dirty any measuring cups. You can pull out your mixing bowl and your scale, weigh and tare your ingredients, and have pizza dough assembled in less than 10 minutes — even Giada agrees. - [A sturdy sheet pan:](https://www.thekitchn.com/made-in-sheet-pan-back-in-stock-june-2020-23049875) A pizza stone or baking steel is a wonderful tool to have, but when you’re first getting started with pizza at home, baking your pizza on an inverted baking sheet works just fine. - [A pizza peel:](https://www.amazon.com/New-Star-Foodservice-50158-Aluminum/dp/B009LPDM6E/ref=sr_1_9?crid=2LXV2B4PKOJQ9&dchild=1&keywords=pizza+peel&qid=1599156910&sprefix=pizza%2Caps%2C380&sr=8-9&asc_campaign=KT-23076648&asc_refurl=https%3A%2F%2Fwww.thekitchn.com%2Fbeginners-guide-to-making-pizza-at-home-23076648&asc_source=&tag=kitchn-20) Yes, you should buy a pizza peel before you invest in a pizza stone. This tool will help with arguably the hardest, most annoying pizza-at-home task: moving your shaped and topped pizza into a hot oven. A good aluminum pizza peel is easy to clean, has a nice sharp edge to really get under cooked crust, and will cost less than \$20. ![Pizza dough with tomato sauce spread by a spoon on parchment paper.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2Farchive%2F6e61e86419902f3d564bcdadd5479a222b37b3dd) Keep the Sauce and Toppings Simple I hold a very strong opinion that the best pizza sauce is one that you don’t cook before it goes on. Good San Marzano tomatoes and a little garlic is everything you need for the classic cheese pie. Grab some good cheeses (three of them, to be exact): fresh mozzarella, part-skim mozzarella, and a nice aged cheese Parmesan. Keeping the toppings minimal highlights all your pizza dough efforts and prevents soggy or burned crust as you figure out your oven’s high temperature. Simple Sauces and Toppings ![Margherita pizza with fresh basil and mozzarella on a baking sheet, accompanied by a small bowl of red pepper flakes.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_913/k%2FPhoto%2FRecipes%2F2019-08-restaurant-style-pizza%2FHow-to-Hack-Your-Oven-to-Make-Restaurant-Style-Pizza_124) Credit: Joe Lingeman/Kitchn How to Get Crispy Pizza Crust at Home Many folks get tripped up at the shaping and stretching step — mastering this will also give you a thinner crisper crust. Make sure your pizza dough is brought to room temperature and well-rested before stretching. And hey, if at anytime your dough feels tough, just cover it with a clean kitchen towel and let it rest again The biggest difference between a home oven and a commercial pizza ovens is heat. While most home ovens can’t heat beyond 550 degrees (mine personally tops out at 500 degrees F), you can hack your home oven to mimic a pizza oven. Set a rack in the top third of your oven and set an inverted baking sheet on the rack. Preheat the oven as high as it will go. When your pizza and your oven are ready, add your pizza to the pan and then switch on your oven’s broiler. This cooks the pizza from all sides with the highest heat your oven can produce. Repeat heating and switching to the broiler between each pizza, if you’re cooking more than one. Storing and Reheating Pizza Leftovers One of the reasons we love pizza so much is that even sub-par pieces are delicious, so don’t lose steam if your first few attempts at pizza in your own kitchen don’t rival a trip to Rome! Focus on finding a dough that you can make with ease, get your oven as hot as it will go and give it plenty of time to preheat, keep your toppings simple, and you’ll be eating crispy, chewy, cheese pizza — just the way you like it — with just a few Pizza Fridays at home. Filed in:
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