- Why is it better to make pizza at home than buy it?
- Why is it better for you to make homemade pizza?
- How to Make Pro Pizza at Home?
- How is our pizza recipe different from others?
- Recipe Details
- What you need
- Directions:
- Check Our Beginner's Pizza Masterclass
- Pizza Baking Temperature and Time
- Quality Control
- 15 Tips and Tricks to Bake Pizza Like a Pro
- Get your Recipe Card
- Pro Homemade Pizza
- The Last Slice
- Recommended Recipes
- Want to see more? Check out our community recipe page
- For More Check Out the Gourmet Food Store
Today, we’re going to tell you everything you need to know about baking the most delicious pizza at home. We’re going to talk about some tips and tricks along with the benefits of making pizza at home.
We’re going to provide you with the best pro pizza recipe for your homemade pizzas that will leave people speechless and wanting more.
If you’re genuinely looking for a unique pizza experience, there’s no better option than making it at home. All the best pizza chains in the market started from a simple yet fascinating homemade pizza.
Making pizza at home is like painting a masterpiece. But that’s also the problem.
People usually don’t think they’re capable of painting a masterpiece or baking the perfect pizza. Well, that’s why we’re here. With our help and your creativity, you can be the best homemade pizza baker!
So, sit back, relax, and read this article till the end.
Why is it better to make pizza at home than buy it?
Well, yes.
Although many people think that instead of putting in all the work and baking a pizza at home, they should get a pie from their local pizza place, that’s not ideal.
There is so much more to pizza than just getting it from anywhere and eating it.
Think of homemade pizza as a lifetime investment, where the more time you invest, the better the returns you’re going to get.
Better yet, the price or cost that you would pay to make pizza at home is nothing compared to what you would spend in buying a pizza. Your (ROI) or return on investment will be unbeatable!
Why is it better for you to make homemade pizza?
Benefits of making pizza at home
About 5 billion pizzas are sold worldwide each year, so why not get creative and reduce that number?
Plus, there are many different benefits that homemade pizzas have over store-bought or pizza place pizza.
Here’s a list of essential benefits to give you a hint of all the advantages homemade pizzas have.
- You can spend less and make more pizza
There’s a misconception that buying pizza costs less than making it at home. That’s not true. If it were true, nobody would be selling pizza anymore. If you make pizza at home, you’re going to have to spend less money to make more pizza with high-quality, delicious ingredients. That’s why you should choose to make pizza at home.
- Add whatever quantity and type of ingredients you feel like
With homemade pizza, you are the master of the kitchen. You can choose whichever spices and however quantity of ingredients you want to use for making your pizza, which is not an option you have while getting pizza from your local pizza place.
This opportunity seals the deal that making pizza at home using our pro homemade pizza recipe is the best decision for your culinary adventures.
- Better food safety and sanitization
When it comes to buying pizza, all people usually see is the cheese pull and the crust. The most important thing that they overlook is the sanitation and the conditions the pizza was prepared in.
You don’t have to worry about this problem with homemade pizza. When you’re baking a delicious pizza at home, especially with our recipe, you know that you’re in a safe and sanitized space, using the best quality ingredients and trays for baking your pizza.
This choice is better for mental satisfaction and health safety, as well.
How to Make Pro Pizza at Home?
There’s a simple way, follow our recipe. Honestly, though, if you’re looking to make pro pizza at home, you need to make use of the best ingredients and keep a careful eye on the tools and baking time of the pizza.
To make a pro pizza, you need to deal with a spectrum of culinary activities altogether, which, once you put your mind to it, won’t be difficult for you because we know that you have what it takes to be an aspiring pizza baker.
How is our pizza recipe different from others?
Our pizza recipe has been tried and perfected over a long period of time.
We have carefully and meticulously created the perfect blend of instructions that ultimately result in the ideal tasting, aesthetically pleasing pizza.
You might be thinking, what makes our pizza recipe different from other recipes? Well, we’ve created a list of things we do differently from the generic pizza baking recipes on the internet right now.
We only use
This addition helps the dough rise more and develop a lovely texture. Check our article on the best yeast for pizza.
- Honey
We add honey to the crust dough. To make the dough rising process quicker and increase the dough’s browning, we add a little sugar to the crust dough in our pro pizza recipe, which helps the result of the pizza a lot.
- Butter
We add honey to the crust dough. To make the dough rising process quicker and increase the dough’s browning, we add a little sugar to the crust dough in our pro pizza recipe, which helps the result of the pizza a lot.
When we bake pizzas in a standard kitchen oven, we bake them, preferably on a baking steel. –
The thing that we do differently from other pizza makers is using baking steel for the pizza. Usually, pizza is made on stone or trays of different materials.
But with the help of baking steel, our pizza gets that charred crispiness that no other homemade pizza can get.
Recipe Details
Ok, are you ready? Let’s get started!
What you need
Equipment
- Stand Mixer
- Digital Scale
- Mixing Bowls
- Bowl Scraper
- Baking Stone or Steel (Optional)
- Proofing Box (Optional)
Dough Ingredients
Sauce Ingredients
- 120 ml Tomato Sauce
- 1 Can Diced San Marzano tomatoes (Optional)
- 1 tbsp Butter
- 2 tbsp Salt
- 1 tbsp Olive Oil
- Pinch of Sugar
Directions:
For further details on each of these steps, check the below presentation.
To make the dough:
1. Activate the yeast.
2. Mix the Dough.
3. Knead the dough.
4. Form into a dough ball.
5. Rest for 1 to 1 ½ hrs.
To make the sauce:
1. In a saucepan, combine all sauce ingredients.
2. Simmer for 20 min.
To make the dough balls:
1. Divide the dough into 3 equal pieces with a bench scraper, about 280 grams each.
2. Make a tight ball out of each piece of dough and make the smooth side the top, tucking the rough bottom side into itself to swell up the top.
3. Firmly squeeze the balls near the bottom to get out any air pockets.
To pre-heat the oven:
1. Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other.
2. f you only have one stone/steel place it in the middle rack of your oven.
3. Set the oven to 500°F and pre-heat for about 1 hr.
To shape the pizza:
1. Start stretching out the dough with your hands, turning the ball as you press down the center.
2. Using your fingertips, dimple the dough a few times. Take it up in your hands, turning it with your fists, gently pulling with each rotation to stretch out the dough.
3. Or, in the alternative use a rolling pin to work the dough until you form a 12- inch circle.
To top the pizza:
1. Grab a flat spoon and disperse the sauce onto the center of the dough.
2. Pour the cheese onto the center of the pizza and spread it with your fingers.
3. Arrange the rest of your preferred toppings evenly over the cheese.
To bake the pizza:
1. Bake at 500°F for 12 to 15 min. or until the crust is properly browned.
To bake the pizza:
1. Add a small number of your finishes right before serving your pizza.
2. Garnish with your favorite garnishes.
Check Our Beginner’s Pizza Masterclass
Need more details?
Check this presentation to make this Pro Homemade Pizza Recipe with these simple steps.
Along the way check some tips and tricks to make the best pizza. In addition, we answer some of the most frequent questions on how to make pizza.
Pizza Baking Temperature and Time
The most important part of making a pizza is baking it at the right temperature and for the right amount of time. So, what exactly is the best temperature and time for making your delicious pizza?
In our opinion, the best temperature to cook your pizza in a standard kitchen oven is 500 degrees Fahrenheit, for about 10-15 minutes.
During this time, your crust will get brown, and the toppings will be cooked perfectly for you and your loved ones to enjoy.
Check our beginner’s guide on time and temperature for more information if you are using a more sophisticated pizza oven.
Quality Control
You’ve made it to the end! Now that you’ve learned how to make your pizza. The next step is quality control. Here is what you should expect from it.
- When you grab your slice, it should support its ingredients; the pizza shouldn’t bow to you.
- You should be able to fold it without breaking it.
- The bottom crust should also be browned with no burned spots.
- The cheese should be stringy, perfectly melted, and golden brown.
15 Tips and Tricks to Bake Pizza Like a Pro
To help you bake pizza like a pro, we’ve gathered the best 15 tips and tricks that you can use while baking your pizza. Let’s take a look at all of these tips.
First and foremost, follow our Pro Pizza Recipe. The most important thing you need to do is to follow our pro homemade pizza recipe to make the best pizza. Watch the presentation included in this article or download the recipe card.
Tip #1
Use the best ingredients
This is the key to the best pizza. Ingredients such as flour, yeast, and even something so simple as salt can make a huge difference.
We always use high-protein content flour for our pizzas. When it comes to yeast, using active dry yeast is the best, in our opinion, although you can use any yeast you have available.
Finally, fine-grain salt dissolves better than any other kind of salt. Use salt with moderation; remember not more than 5% of your total flour weight.
Tip #2
Don’t overwork your dough
Make sure you take the pizza dough out of the refrigerator at least half an hour before you start rolling out the dough and making the pizza. This process will help in stretching and shaping the pizza.
Tip #3
Use a Pizza Steel
To make sure your crust gets brown and crispy, use pizza steel instead of stone for baking your pizza. You’ll get that perfect charred crispy crust with this method.
Tip #4
Brush with Olive Oil
Make sure you use olive oil while making the dough and also brush the pizza base with olive oil before you add the toppings.
You can also add a little bit of olive oil on top of the pizza, depending upon your liking.
Tip #5
Pre-cook your toppings
To make sure everything is cooked and delicious, pre-cook your pizza toppings, especially if there’s meat involved. Vegetables can be raw, but preferably, they should be cooked as well, particularly if you are adding vegetables that contain a lot of moisture, like mushrooms.
By pre-cooking vegetables, the excess water content will be released, and the crust of your pizza won’t be affected by the extra moisture.
Tip #6
Make your sauce
Use ripe and juicy tomatoes to make your pizza sauce because your sauce will have the flavor and spice level you want from it.
Tip #7
Stretch the dough by hand
Instead of using a rolling pin, use your hands to stretch the dough before you pop it in the oven.
Tip #8
Use Cornmeal
Use cornmeal instead of parchment paper when placing the pizza on the pizza steel.
The cornmeal will not only give the crust a little texture; it also serves as tiny wheels on your pizza peel, making the transfer from the pizza peel to the pizza steel a lot easier.
Tip #9
Avoid too many toppings
Don’t overtop the pizza. Ensure you put the right amount of toppings on the pizza and not overshadow the sauce and the cheese.
Tip #10
Pre-heat your oven
Don’t overtop the pizza. Ensure you put the right amount of toppings on the pizza and not overshadow the sauce and the cheese.
Tip #11
Use low-moisture cheese
Don’t overtop the pizza. Ensure you put the right amount of toppings on the pizza and not overshadow the sauce and the cheese.
Tip #12
Add complimentary flavors
Use ingredients that complement each other, creating a symphony of delicious flavors. Check The Flavor Bible cookbook for the perfect pizza harmony of flavors.
Tip #13
Cook for the appropriate time
Use ingredients that complement each other, creating a symphony of delicious flavors. Check The Flavor Bible cookbook for the perfect pizza harmony of flavors.
Tip #14
Take your time
Use ingredients that complement each other, creating a symphony of delicious flavors. Check The Flavor Bible cookbook for the perfect pizza harmony of flavors.
Tip #15
Don’t use store-bought materials
From dough to pizza sauce and frozen ingredients, don’t buy anything that you can use fresh from the store’s frozen foods section.
Get your Recipe Card
Print and save your favorite recipe.
Pro Homemade Pizza
Equipment
Ingredients
Dough
- 500 g 00 Type Flour You can also use Bread Flour
- 325 g Water
- 10 g Fine Salt
- 5 g Dry Active Yeast
- 25 g Olive Oil
- 20 g Honey
Sauce
- 120 ml Tomato Sauce
- 1 can San Marzano Diced Tomatoes Optional
- 1 tbsp. Butter
- 10 g Salt
- 1 tbsp. Olive Oil Extra Virgin
- 1 pinch Sugar
Toppings
- 300 g Low-Moisture Mozzarella Cheese
- Additional toppings of your preference
- Olive Oil for Garnishing
Instructions
Prepare the Dough
- Activate Yeat – Separate 20 grams of water from the total water and heat it up to 95°F –105°F.
- Mix the lukewarm water with the yeast together and whisk them in a small bowl and let it sit for10 to 15 minutes.
Mix the Dough
- In the bowl of the electric mixer, mix the flour with the yeast mixture, and the remainder of the water and mix on low speed until the dough comes together, about 1 minute.
- Add the Oil and the Honey and mix for 1 minute.
- Add the salt to the mixture and mix for 1minute.
Knead the Dough
- Knead the dough in the mixer on low speed for 5- 7 minutes. Switch to medium-low speed and mix for another 2- 3 minutes.
- Detach the mixture from the dough hook and the walls of the mixing bowl and form one big mass of dough.
First Fermentation
- Cover tightly and let the dough ferment in the refrigerator until it proofs and almostdoubles in size, for about 1 to 1 ½hrs. The ideal temperature for the first fermentation is 80°F.
Degas Dough
- With your fist, push down on the mixture and deflate the mixture. *This will release all the accumulated gas from the dough.
- Once you flatten the dough, bring it together into a big ball again.
Shape into Balls
- Divide the dough into 3 equal pieces with a bench scraper, about 280 grams each.
- Make a tight ball out of each piece of dough and make the smooth side the top, tucking the rough bottom side into itself to swell up the top.
- Firmly squeeze the balls near the bottom to get out any air pockets.
- Gently roll the bottom under your palm on a dry work surface, using a circular motion to close the bottom and smooth it out.
Second Fermentation
- Place the dough balls evenly in a proofing box or on a wide tray, making sure they are separated and not touching.
- Cover tightly and refrigerate for 8 to 24 hrs.
- Remove the balls from the refrigerator and let them sit for about 1 hr. to take the chill out.
Make the Sauce
- In a sauce pan, combine all sauce ingredients and simmer for 20-minutes.
Pre-Heat the Oven
- Place two baking stones or steels in the oven racks with a 6 to 8-inch separation from each other. If you only have 1stone/steel place it in the middle rack of your oven.
- Set the oven to 500°F and pre-heat for about 1 hr.
- Prepare the toppings for the pizza and have everything in its place.
Shaping of the dough
- Using your fingertips, dimple the dough a few times.
- Take it up in your hands, turning it with your fists, gently pulling with each rotation to stretch out the dough.
- Dip the dough into a little flour, shaking off the excess, and set on a clean, lightly floured surface.
- Start stretching out the dough with your hands, turning the ball as you press down the center.
Laying of the pizza
- Leave a little bit of board to the edge of the dough, give the right thickness and the right shape to the pizza. Be careful not to make holes.
- Alternatively, if your find stretching by hand is difficult, use a rolling pin to work the dough until you form a 12-inch circle.
- With a dough docker, dock the dough throughout the entire circumference. This will prevent the dough from forming bubbles during the baking process. Resulting in a nice even thin crust.
Top the dough
- Grab a large, preferably flat spoon and disperse the sauce onto the center of the dough.
- Use the back of the spoon to spread the sauce outward from the center in a spiral motion. Leave about ¾” inch around the rim of the pizza. Shake the pizza peel to make sure the dough isn’t sticking.
- Pour the cheese onto the center of the pizza and spread it with your fingers. Do not go all the way up the rim.
- Arrange the rest of your toppings evenly over the cheese.
- Give it a final shape by adjusting the rim as necessary to give the pizza a perfectly round shape.
Transfer the pizza to the oven
- Shake the pizza back and forth again to make sure it isn’t sticking. If it sticks to the peel, lift the edge and add flour, cornmeal, or a mixture of both.
- Slide the prepared pizza onto the hot pizza steel, stone, or baking sheet. The pizza peel and the stone or steel should be at the same level, not angled or sloped.
- Bring the pizza to where you want to place it just slide it off the peel by moving the peel forward and backward. Once the dough touches the stone or steel, it will stick to it.
- Look at the shape; you will only have a few seconds to make any adjustments with the peel. You must be incredibly careful as it would be scorching to touch with your bare hands.
Bake the pizza
- Check the oven as it should be at 500F.
- Set a timer for at least 5 to 6 minutes so you can check the progress. If you see any large bubbles in the pizza, just poke them with a knife and add additional cheese on top. Try not to open the oven door.
- Grab the peel and rotate the pizza 180° if you feel the back is cooking faster. Check the bottom of the pizza to make sure it has been cooked well. It should be rich brown and burnished. The total cooking time should be from 12 to15 minutes total depending on your oven. Bake until the crust is properly browned.
Finish
- You may want to add a small number of your finishes right before serving your pizza. If you like, drizzle the pizza with garlic oil, or add flaky salt, our favorite truffle salt or any other add-on that you may want.
- For additional flavor, add a sprinkle of Parmesan or Pecorino to give it an extra pungent flavor.
The Last Slice
We hope that you learned a lot from this article. Our main goal is to provide you the knowledge for preparing the best pro homemade pizza of your life.
You might make a few mistakes while starting. Still, with proper practice, you’re going to be able to bake the best pizza ever because you have the potential of becoming a fantastic pizza baker spreading joy and happiness on people’s faces.
So, are you ready to start making your homemade pro pizza? If so, let us know your experience; we would love to see if you do something different and share your tips with our community.
Enjoy!
Take this recipe to the next level with the following ingredients:
You'll love this Italian Mozzarella Di Buffala cheese for its slightly elastic consistency, with a thin and shiny rind that is porcelain white. The aroma of this mozzarella is enhanced at cutting, with the appearance of a slight whey draining with a scent of milk enzymes.
A smooth extra virgin olive with pleasant notes of fruit and aromas of cut grass, made from three varietals of Italian olives - Frantoio, Leccino, and Moraiolo. Hand-harvested and produced by Il Boschetto in the Maremma region of Italy, in the medieval Tuscan village of Castiglione Della Pescaia, Guglielmo di Malavalle Multicultivar Extra Virgin Olive Oil is a young, fruity oil with beautiful green-yellow color and hints of artichokes and wildflowers.
The summer variety of the black truffle, these delicious mushrooms are subtle and mildly flavored. They’re in season from May through August, and while they lack the intensity of the winter or fall types, they are a great way to add some nice truffle flavor to light summer and spring recipes - without breaking the bank. In shape and looks, they look the same as the winter variety, but you’ll notice that they don’t have that intense aroma. Slice thinly and warm them up with truffle butter or truffle paste to add some extra flavor, or use them to bring the look of fresh truffles to dishes.
For More Check Out the Gourmet Food Store
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Enjoy!
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