Ultimate Homemade Pizza — Crispy Crust & Easy Sauce
The first bite should crackle — thin edges blistered, interior tender, and a bright tomato tang under bubbling cheese. This Ultimate Homemade Pizza is the version I developed after testing the dough and sauce combination 12 times with different flours and ovens to find the best balance for home kitchens. It uses a simple slow-ferment dough for flavor and a no-cook tomato sauce that keeps the toppings fresh and bright. I perfected techniques at a small trattoria and adapted them so busy home cooks can get bakery-quality results without specialty equipment. Read on for exact measurements, step-by-step timing, and pro tips that prevent soggy middles and dense crusts.
Why This Recipe Works
- Slow, cold fermentation (12–24 hours) lets yeast and enzymes develop complex flavor without extra yeast taste.
- A 65% hydration dough (water weight relative to flour) yields a blistered, open crumb without being sticky.
- High oven heat and a preheated baking surface create quick oven spring and a crisp bottom.
- A raw, seasoned tomato sauce preserves bright acidity so toppings don’t steam the crust.
- Minimal toppings and quick bake time prevent soggy middles while allowing cheese to brown.
Ingredients Breakdown
- Flour: 500 g (4 cups) all-purpose flour — provides structure. For a chewier crust, use 00 flour one-to-one. Using whole-wheat will make the crust denser; add 30–50 g extra water if you substitute.
- Water: 325 ml (1 1/3 cups) at 20–25°C (68–77°F) — hydrates flour. Warmer water speeds fermentation; cooler water slows it.
- Instant yeast: 3 g (1 tsp) — small amount for slow flavor development. Increase to 7 g (2¼ tsp) for a quick-rise dough.
- Salt: 10 g (2 tsp) kosher salt (Diamond Crystal recommended). If using Morton’s, use 1¼ tsp because it’s denser. Salt strengthens gluten and controls fermentation.
- Olive oil: 15 ml (1 tbsp) extra-virgin — adds tenderness and flavor; not essential.
- Sugar or honey (optional): 5 g (1 tsp) — helps browning but isn’t necessary.
- Canned whole tomatoes: 400 g (14 oz) can, drained and crushed by hand — the base of the sauce. Avoid tomato blends with added sugar.
- Garlic: 1 small clove, finely grated — adds depth. Optional.
- Fresh basil: a few leaves for finishing. Basil loses aroma if cooked for long; add at the end.
- Mozzarella: 250 g (8.8 oz) fresh, sliced or torn — gives creamy melt. For a stronger flavor, mix with 50 g (1.8 oz) grated parmesan.
- Toppings: Keep them light — thinly sliced cured meats, roasted peppers, or vegetables. Overloading will make the center soggy.
Essential Equipment
- Pizza stone or baking steel (recommended) — preheats to hold high heat. Alternative: an inverted heavy baking sheet.
- Pizza peel or a rimless baking sheet for transferring the pizza. Use a well-floured peel or parchment to prevent sticking.
- Stand mixer with dough hook (optional) — speeds mixing. You can mix and knead by hand for 8–10 minutes.
- Instant-read thermometer — checks dough and oven cues if needed.
- Bench scraper — shapes and lifts dough easily.
- Oven that reaches at least 260°C (500°F). If your oven maxes at 230°C (450°F), allow extra bake time and use a pizza steel if you have one.
Step-by-Step Instructions
Prep time: 30 minutes active. Cook time: 8–12 minutes per pizza. Inactive time: 12–24 hours (cold fermentation) or 1–2 hours (quick rise). Total time: 12–24+ hours depending on fermentation. Serves: 4 (one 10–12-inch pizza per person).
Step 1: Make the dough
Combine 500 g (4 cups) all-purpose flour, 3 g (1 tsp) instant yeast, and 10 g (2 tsp) kosher salt in a large bowl. Add 325 ml (1 1/3 cups) water and 15 ml (1 tbsp) olive oil, then mix until a shaggy dough forms, about 1–2 minutes. Knead by hand for 8–10 minutes or in a stand mixer on low for 4–6 minutes, until the dough is smooth and slightly tacky. Do not overmix — stop as soon as the dough is elastic and holds a gentle shape.
Step 2: Bulk ferment
Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 1 hour for a quick-rise method. For the recommended cold fermentation, refrigerate for 12–24 hours to develop flavor. The dough should rise by about 30–50% in the fridge and feel airy when pressed. Cold fermentation deepens flavor and improves texture.
Step 3: Portion and bench rest
Turn the dough onto a lightly floured surface and divide into four equal balls (about 200–220 g / 7–7.7 oz each). Shape each into a tight ball using a cupping motion with your hand. Let the balls rest, covered, for 30–60 minutes at room temperature until relaxed and slightly puffy. Rest time allows gluten to relax for easier stretching.
Step 4: Prepare the sauce
In a bowl, crush 400 g (14 oz) canned whole tomatoes by hand. Stir in 5 g (1 tsp) fine salt, 5 g (1 tsp) olive oil, and 1 small grated garlic clove if using. Taste and adjust salt. No cooking required — raw sauce keeps acidity bright and prevents soggy crust. Make the sauce up to 24 hours ahead and refrigerate.
Step 5: Preheat oven and baking surface
Place a pizza stone or steel on the middle rack and preheat the oven to 260°C (500°F) or higher for at least 45 minutes. If using an inverted baking sheet, preheat similarly. A very hot baking surface is critical — it gives immediate oven spring and crisp bottom in 8–12 minutes.
Step 6: Shape the dough
On a lightly floured surface, press a dough ball into a 10–12 inch (25–30 cm) disk, leaving a 1–2 cm (1/2–1 inch) rim for the crust. Stretch by hand or use quick slaps to keep the center thin. Don’t use a rolling pin — it deflates the edge and removes air pockets that create a light crust.
Step 7: Top the pizza
Place the stretched dough on a well-floured peel or parchment. Spread 80–100 g (1/3–1/2 cup) tomato sauce over the center, leaving the rim bare. Add 60–75 g (2–3 oz) torn mozzarella and any light toppings. Keep toppings sparse — about 75–100 g (2.5–3.5 oz) total per pizza.
Step 8: Bake
Slide the pizza onto the preheated stone or steel. Bake at 260°C (500°F) for 8–12 minutes, rotating halfway if your oven heats unevenly. Look for a blistered, lightly charred rim and bubbling cheese. If using a broiler, broil for the last 30–60 seconds to get additional charring, watching carefully to avoid burning.
Step 9: Finish and serve
Remove the pizza, brush the crust with a little olive oil if desired, and top with fresh basil leaves and a pinch of flaky salt. Let rest 1–2 minutes, slice, and serve. The crust should be crisp outside and tender inside.
Expert Tips & Pro Techniques
- Cold ferment for flavor: Refrigerate dough 12–24 hours for complex, slightly tangy notes. Longer than 48 hours risks overproofing.
- Common mistake — overloading toppings: Too many toppings or wet vegetables (like raw mushrooms) steam the dough and cause sogginess; pre-roast or squeeze excess water from veggies.
- Use a pizza peel dusted with semolina or fine cornmeal — it creates a tiny cushion and prevents sticking.
- Make-ahead: Dough freezes well. After the first rise, wrap each dough ball tightly and freeze up to 1 month. Thaw in the fridge overnight, then come to room temperature before shaping.
- Home adaptation of a pro technique: To mimic a pizza oven’s intense bottom heat, place the stone/steel on the lowest rack and use the broiler for a short finish to brown toppings.
- Hydration handling: At 65% hydration, the dough feels slightly sticky. Use a wet bench scraper to fold and shape if it tacks to your hands. A little extra flour on the peel is OK — but avoid adding flour to the dough during shaping.
Storage & Reheating
- Refrigerator: Store leftover pizza in an airtight container or wrapped in foil for up to 3 days. Reheat recommended for best texture.
- Freezer: Pizza freezes well. Wrap slices tightly in plastic and foil and freeze up to 2 months. To reheat, thaw in the fridge overnight for best results.
- Reheating: Preheat oven to 175°C (350°F) and bake slices on a baking sheet or stone for 8–10 minutes until warmed through and crust re-crisped. Avoid microwaving — it makes the crust soggy.
Variations & Substitutions
- Gluten-Free Version: Replace flour with a 1:1 gluten-free flour blend (e.g., Bob’s Red Mill), add ½ tsp xanthan gum, and reduce water slightly. Bake time may increase by 2–4 minutes; crust will be more fragile.
- Margherita Pizza: Use the same dough and sauce; top with 150 g (5 oz) fresh mozzarella and fresh basil after baking. Keep toppings minimal for an authentic margherita pizza.
- Thin-Crisp Neapolitan-style: Use 00 flour, increase water to 68% (340 ml for 500 g flour), and shape very thin with a slightly larger rim. Bake at the highest temperature for 60–90 seconds if you have a wood-fired or professional oven; at home, bake 6–8 minutes on a steel at the highest oven temp.
- Pan Pizza (thicker crust): Press dough into a well-oiled 9–10 inch (23–25 cm) cast-iron skillet, proof for 1–2 hours, then bake at 230°C (450°F) for 15–20 minutes until golden.
Serving Suggestions & Pairings
- Simple salad: Arugula tossed with lemon, olive oil, and shaved parmesan brightens the meal. (Pair with our Garlic Roasted Potatoes.)
- Wine: A medium-bodied red like Chianti or a crisp rosé pairs well with tomato-based pizzas.
- Appetizer: Serve with marinated olives and a simple prosciutto board.
- Garnishes: Finish with flaky sea salt and a drizzle of good extra-virgin olive oil.
Nutrition Information
Per serving (serving size: one-quarter pizza; recipe makes 4 servings). Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
- Calories: 620 kcal
- Total Fat: 20 g
- Saturated Fat: 8 g
- Cholesterol: 45 mg
- Sodium: 920 mg
- Total Carbohydrates: 82 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Protein: 20 g
Frequently Asked Questions
Q: Why did my pizza crust turn out dense instead of airy?
A: Dense crust usually means under-fermentation or over-handling. Allow enough rest (12–24 hours in the fridge for flavor) and avoid over-kneading after the dough relaxes. Make sure your yeast is fresh.
Q: Can I make this without fresh mozzarella?
A: Yes. Use low-moisture shredded mozzarella (200–225 g / 7–8 oz) but expect slightly less creaminess. Pat fresh mozzarella dry on paper towels to remove excess moisture before using.
Q: Can I double this recipe?
A: Yes. Double all ingredients and divide the dough into more balls. Use larger bowls and ensure each dough ball has room to expand. For long fermentation, stagger refrigeration space so airflow is adequate.
Q: Can I prepare the dough the night before?
A: Absolutely. Mix and refrigerate the dough for 12–24 hours. Remove from the fridge 60–90 minutes before shaping so it warms and relaxes for easier stretching.
Q: How long does the pizza keep in the fridge?
A: Properly stored in an airtight container, leftover pizza keeps 2–3 days in the fridge. Reheat in the oven for best texture.
Q: My pizza tastes bland — what can I do?
A: Check salt levels in both dough and sauce. Use good-quality olive oil and a pinch of flaky salt after baking. Fresh basil or a drizzle of oil brightens flavor.
Q: Why is the center still soggy after baking?
A: Common causes: too cold oven surface, excess sauce, or too many toppings. Preheat the baking surface thoroughly and use less sauce; cook wet vegetables beforehand.
Conclusion
I hope this recipe gives you a reliable path to blistered, bakery-style pizza at home. For more detailed dough technique and an alternate approach to high-hydration pizza, see Sugar Spun Run’s pizza dough recipe. If you want a classic Margherita perspective to compare topping simplicity, read Slate’s Ultimate Homemade Margherita Pizza recipe for another point of view. Enjoy the bake — and remember, small tweaks to timing and temperature will tailor results to your oven.
By Alex Marino, Culinary school graduate, 15 years professional chef
Print
Ultimate Homemade Pizza — Crispy Crust & Easy Sauce
- Total Time: 1440 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious homemade pizza with a crispy crust and bright tomato sauce, perfect for busy home cooks seeking bakery-quality results.
Ingredients
- 500 g (4 cups) all-purpose flour
- 325 ml (1 1/3 cups) water at 20–25°C (68–77°F)
- 3 g (1 tsp) instant yeast
- 10 g (2 tsp) kosher salt
- 15 ml (1 tbsp) extra-virgin olive oil
- 5 g (1 tsp) sugar or honey (optional)
- 400 g (14 oz) canned whole tomatoes, drained and crushed
- 1 small clove garlic, finely grated (optional)
- Fresh basil leaves for topping
- 250 g (8.8 oz) fresh mozzarella, sliced or torn
Instructions
- Combine flour, instant yeast, and kosher salt in a large bowl. Add water and olive oil, mix until a shaggy dough forms, about 1–2 minutes. Knead by hand or in a stand mixer until smooth.
- Place in a lightly oiled bowl, cover, and let it rest for 1 hour for a quick rise or refrigerate for 12–24 hours for cold fermentation.
- Turn the dough onto a floured surface, divide into four equal balls, and let rest, covered, for 30–60 minutes.
- Prepare the sauce by crushing tomatoes, mixing in salt and olive oil, and adding garlic if desired.
- Preheat the oven to 260°C (500°F) with a pizza stone or steel inside for at least 45 minutes.
- Press a dough ball into a 10–12 inch disk, leaving a rim for the crust.
- Transfer to a floured peel, spread sauce, add mozzarella and toppings.
- Bake for 8–12 minutes until the crust is blistered and cheese is bubbling.
- Finish with fresh basil and serve warm.
Notes
Ensure to keep toppings minimal to avoid a soggy crust. The dough can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg