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The Best Easy Homemade Pizza Recipe: Crispy Crust and Simple Sauce

Close-up of a thick-crust homemade pizza slice removed, showing fluffy dough, melted mozzarella, and bright red sauce.
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Learn how to make satisfying homemade pizza from scratch, featuring a no-fail dough that works for quick weeknight dinners or overnight cold fermentation for artisan flavor. This recipe focuses on practical techniques for a crispy crust and a simple, flavorful sauce.

Ingredients

Scale
  • 1 1/2 cups warm water (105-115°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 2 tablespoons olive oil, plus more for bowl
  • 1 cup pizza sauce from scratch (or store-bought)
  • 2 cups shredded low-moisture mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Your favorite toppings (e.g., pepperoni, basil)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it stand for 5 to 10 minutes until foamy.
  2. Mix dry ingredients: Whisk together the flour and salt in a separate bowl.
  3. Combine: Pour the olive oil into the yeast mixture. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. If using a stand mixer, use the dough hook for 4 minutes on low speed.
  5. First Rise (Quick Option): Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm place for 1 hour, or until doubled in size. (For overnight dough, place in the refrigerator for 12-24 hours after kneading).
  6. Preheat and Prep: About 30 minutes before baking, place a pizza stone or inverted baking sheet in your oven and preheat to 475°F (245°C).
  7. Shape the dough: Gently punch down the risen dough. Divide it in half for two medium pizzas or use the whole batch for one large sheet pan pizza. Stretch or roll the dough to your desired thickness and shape on a piece of parchment paper.
  8. Assemble: Spread a thin, even layer of pizza sauce over the dough, leaving a 1-inch border. Sprinkle with mozzarella and Parmesan cheese, then add your desired toppings.
  9. Bake: Carefully slide the parchment paper with the pizza onto the preheated stone or baking sheet. Bake for 10 to 15 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly.
  10. Finish: Remove from the oven, let cool for 2 minutes, slice, and serve immediately.

Notes

  • For a crispier crust, use a pizza stone or steel heated in the oven for at least 30 minutes before baking.
  • If you prefer a sheet pan pizza, lightly oil a 13×18 inch baking sheet and press the dough directly onto the pan.
  • To make a simple pizza sauce from scratch, simmer 1 (15 oz) can of crushed tomatoes with 1 clove minced garlic, 1/2 teaspoon dried oregano, and a pinch of salt for 15 minutes.

Nutrition

Find it online: https://delishsymphony.com/easy-homemade-pizza-recipe-crispy-crust/