Favorite Homemade Pizza - easy to make homemade pizza dough with our favorite pepperoni and mozzarella cheese toppings.
I know there are as many recipes for pizza and pizza crust as there are cooks. And I am in no way saying that I am anything like an authentic Italian cook. I just know what I like and what my family likes and we happen to really like this pizza.
You may be thinking, "why would I want to go to all the trouble to make a pizza crust from scratch when I can just pick up the phone and order." Well, for me, it's just one of those I-want-to-know-I-can-do-it things.
The Satisfaction of Making Your Own Dough
Also, I love working with yeast doughs. Years ago I used to make all our bread from scratch. There's something just so satisfying about working that dough until it becomes a smooth, beautiful ball under your hands.
Then there's the whole rising process, and the absolutely wonderful yeasty smell while it's cooking. There's not much better in the world than a slice of still warm bread with butter.
Sorry I wandered away a bit there. Got lost in homemade bread territory, but I'm back on the pizza track now.
How to Make Favorite Homemade Pizza
Mix and Knead the Dough
Dissolve the honey and yeast in ¾ cup warm water in a large bowl. Let the mixture stand for 5 minutes or until slightly bubbly.
Spoon the flour into a dry measuring cup and level it off with a knife. Add 2 cups of flour and salt into the yeast mixture and mix until a soft dough forms.
By the way, if you don't have one of those little instant read thermometers, run out right now and buy one. You'll never regret it. I use mine for all kinds of things like testing the temperature of water for dough and checking the doneness of meats. They're such a help in the kitchen.
Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 6 minutes, adding enough of the remaining flour a small amount at a time to prevent the dough from sticking to your hands. The dough will feel slightly sticky.
Cover the Dough and Let it Rise
At this point, I let the dough rest for just few minutes while I wash and dry the mixer bowl. Then I put the dough in the clean mixer bowl coated with a bit of cooking spray. Turn the dough over to coat the top with the cooking spray.
Cover and let rise in a warm place (about 85°) 30 minutes or until doubled in size. I let mine rise in the oven.
Test by gently pressing two fingers into the dough. If the indentation stays, the dough has risen enough.
Preheat the oven to 450°.
Roll out the Dough
Roll the dough into a 12-inch circle about ¼ inch thick on a lightly floured surface. Move the rolled out dough to a lightly oiled pizza pan and crimp the edges to form a shallow rim.
Prick the dough all over the surface with a fork and lightly oil it with olive oil. Bake for 5-10 minutes or until dough is “set” but not cooked through. Remove from oven.
Top and Bake the Pizza
Top the pizza dough with a light layer of sauce. A really light layer. I think many a pizza has been ruined by using too much sauce. I think it makes the dough soggy, but that's just my two cents. Of course, you can top yours any way you like. This is the way we like it around here.
Sprinkle with mozzarella and provolone cheese. Sprinkle with Italian seasoning or basil/oregano and arrange the pepperoni on top. Add other toppings if desired. In the photo above I added black olives, mushrooms and lightly sauteed onions and bell peppers. Sprinkle Parmesan on top.
Bake for 10-15 minutes or until cheese is golden and bubbly.
More Pizza Recipes on Never Enough Thyme:
Pizza Recipes from Other Bloggers:
- Homemade Pizza from Simply Recipes
- The Best Homemade Pizza Dough Recipe from Taste and Tell
- Keto Pizza Margherita from Diethood
- Easy Thin Crust Pizza Dough from A Couple Cooks
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Favorite Homemade Pizza
- 2 tsp honey
- 1 pkg active dry yeast
- ¾ cup warm water 100-110 degrees
- 2 ¼ cups all-purpose flour divided
- ½ tsp salt
- Cooking spray
- 1 tbsp olive oil
- Pizza sauce I use Ragu, but if you want to make your own please do!
- 15 slices Pepperoni
- 8 oz shredded mozzarella cheese
- 4 oz shredded sharp Provolone cheese
- 2 oz grated Parmesan cheese
- Fresh or dried Italian seasonings basil, oregano, etc.
- Dissolve the honey and yeast in ¾ cup warm water in a large bowl. Let stand 5 minutes or until slightly bubbly.
- Spoon flour into dry measuring cup and level with a knife.
- Add 2 cups flour and salt to yeast mixture and mix until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 6 minutes, adding enough of the remaining flour a small amount at a time to prevent dough from sticking to your hands. The dough will feel slightly sticky.
- Put the dough in a large bowl coated with cooking spray. Turn dough over to coat top with oil. Cover and let rise in a warm place (85°) 30 minutes or until doubled in size.
- Preheat the oven to 450°.
- Roll dough into a 12-inch circle about ¼ inch thick on a lightly floured surface.
- Move dough to a lightly oiled pizza pan and crimp edges to form a rim.
- Prick dough all over surface with a fork and lightly oil with olive oil.
- Bake for 5-10 minutes or until dough is “set” but not cooked through. Remove from oven.
- Top the pizza dough with a light layer of sauce. Sprinkle with mozzarella and provolone cheese. Sprinkle with Italian seasoning or basil/oregano and arrange pepperoni on top. Sprinkle Parmesan on top.
- Bake for 10-15 minutes or until cheese is golden and bubbly.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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