Fresh Pizza with Toppings

Turn your kitchen into the best pizza joint in town with this simple homemade pizza. You'll get a wonderfully chewy inside with crispy edges, and the best part - you decide what goes on top, no fancy tools needed!

I first whipped up this pizza in my dorm room when I couldn't afford takeout anymore. These days, our family has made it a tradition - every Friday we gather in the kitchen and everyone builds their own personal pizza creation.

Ingredients

• All-purpose flour: Creates the base of your dough and gives your pizza its characteristic texture
• Active dry yeast: Makes your dough puff up and adds subtle flavor notes
• Sugar: Wakes up the yeast and helps your crust turn beautifully brown
• Salt: Boosts the overall taste and makes the gluten stronger
• Olive oil: Gives a nice richness and keeps the inside soft and tender
• Pizza sauce: Brings that zesty foundation we all want
• Mozzarella cheese: Delivers that amazing stretchy pull in every bite
• Toppings of choice: Lets you make the pizza exactly how you want it

Step-by-Step Instructions

Activate the Yeast:

Mix warm water around 110°F with sugar and yeast in a big bowl. Let it sit quietly for 5 minutes until it gets bubbly and smells yeasty. This tells you your yeast is good to go.

Form the Dough:

Throw in flour, salt and oil to your yeast mix. Mix everything until you see a rough dough form. It should start pulling away from the bowl but still feel a bit sticky when touched.

Knead to Perfection:

Move your dough to a lightly floured countertop and knead it for 10 minutes straight. This builds up the gluten that makes your crust so good. You'll know it's ready when it feels smooth and bounces back when you poke it gently.

First Rise:

Put the dough in an oiled bowl, flip it once so all sides get oiled. Cover with a clean dish towel and place somewhere warm without drafts. Let it grow until it's doubled, usually an hour. It'll look puffy and feel soft.

Shape the Crust:

Heat your oven to 475°F with a pizza stone inside if you've got one. Push your finger into the risen dough to let air out. On a floured surface, stretch or roll the dough to how thick you want it. Thinner will get crispier, thicker will be chewier.

Add Your Toppings:

Move your shaped dough to a baking sheet sprinkled with cornmeal. Spread a thin layer of sauce but leave room at the edges for crust. Scatter cheese evenly then add your favorite toppings, but don't go overboard.

Bake to Perfection:

Slide your pizza into the hot oven, right onto the stone if you're using one. Cook for 10-12 minutes but keep an eye on it since ovens vary. Look for a golden crust, bubbly cheese and slightly browned toppings.

Rest and Serve:

Let your pizza cool for 2-3 minutes before cutting. This short break helps the cheese set up a bit so your slices stay intact when picked up.

The game-changing trick I use is letting the dough sit at room temperature before working with it. I picked this up from my neighbor from Italy who often invited us over for casual pizza parties. Working with room-temp dough makes it easier to stretch and tastes so much better than cold dough.

The Perfect Crust

What really makes homemade pizza stand out is how you handle the dough. I've spent years figuring out that if you let your shaped dough sit for about 10 minutes before adding any toppings, you'll get a better puff and more even cooking. This quick break lets the gluten chill out so your crust won't shrink back, something that frustrates many home cooks.

Topping Combinations

Even though my family always asks for pepperoni, I've put together some amazing combos worth trying. Go for fresh mozzarella with basil and cherry tomatoes for a simple but fancy Margherita. If you love meat, try mixing crumbled sausage with bacon and ham. Veggie fans will go crazy for roasted red peppers with caramelized onions, artichokes and olives, finished with a drizzle of balsamic glaze after it comes out of the oven.

Make-Ahead Options

This pizza gets even easier when you plan ahead. You can make the dough up to 3 days before and keep it in your fridge. The slow, cold rising actually makes it taste better with more complex flavors. You can also freeze balls of dough after the first rise. Just thaw them overnight in the fridge, then warm them up to room temperature before stretching.

Frequently Asked Questions

→ How do I make my dough rise faster?

Use warm water to activate the yeast, and let the dough rise in a cozy place, like near your oven or wrapped in a towel, until it has doubled in size.

→ What are some creative pizza topping ideas?

Try caramelized onions, roasted garlic, fresh arugula, or even dollops of ricotta. Play around to find your favorite combinations.

→ How can I get a crunchy crust?

Turn your oven up to 475°F or higher and use a preheated baking sheet or stone. This helps make the crust crispy and delicious.

→ Can I make extra dough for later?

Absolutely! Put the dough in the fridge after rising once. Before you use it, let it sit at room temperature to make rolling easier.

→ What’s the secret to gooey melted cheese?

Freshly shred mozzarella for the best results. Spread it out evenly, and don’t overload your toppings to ensure it melts beautifully.

→ What can I use if I don’t have pizza sauce?

Pesto, garlic-infused olive oil, or creamy alfredo spread evenly over the dough can be fun and different alternatives.