Homemade Pizza

There’s something so deeply satisfying about making your own pizza from scratch.

It’s more than just a meal; it’s a chance to roll up your sleeves, get a little flour on your hands, and create something utterly delicious.

Whether you’re hosting a family pizza night, impressing a date, or just indulging your inner chef, this recipe is guaranteed to be a crowd-pleaser.

Plus, the smell of freshly baked pizza wafting through your kitchen is the kind of joy money can’t buy.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Homemade Pizza recipe:

For the Dough:

• 310ml lukewarm water
• 7g instant yeast
• 1 tbsp sugar
• 500g ‘00’ flour
• 1 tsp sea salt
• 2 tbsp olive oil

For the Sauce:

• 1 tin tomatoes
• 5 tbsp tomato purée
• 1 tsp dried basil
• 1 tsp dried marjoram
• 1/2 tsp salt
• 1/2 tsp sugar

Why ‘00’ Flour is the Secret to Perfect Pizza

Let’s start with the flour, because it’s the backbone of any great pizza.

‘00’ flour might sound fancy, but it’s essentially a finely milled flour that’s beloved in Italian kitchens for its ability to create that soft, chewy crust we all adore.

Its high protein content gives the dough its structure, while its fine texture means it’s easier to work with than regular flour.

If you can’t find ‘00’, don’t worry—a strong bread flour will still give you a respectable crust.

But if you’re after that authentic, Italian-style pizza experience, ‘00’ is your new best friend.

Let’s Talk Toppings

One of the joys of homemade pizza is the freedom to top it however you like.

You’re not limited to the choices on a menu—your imagination is the limit.

Feeling classic? A simple margherita with fresh basil, mozzarella, and a drizzle of olive oil is perfection.

For meat lovers, try spicy chorizo or thinly sliced prosciutto.

Fancy something unconventional? Pineapple on pizza is always a hot debate, but here’s your chance to try it without judgement.

Personally, I love adding a handful of rocket once the pizza comes out of the oven for a fresh, peppery kick.

Perfecting Your Pizza Sauce

While the toppings tend to steal the spotlight, the sauce quietly ties everything together.

This simple yet flavourful tomato sauce is blended until smooth, creating the perfect base layer for your pizza.

The dried basil and marjoram give it a herby depth, while a pinch of sugar balances the acidity of the tomatoes.

Pro tip: Make a double batch and freeze the extra. It’s not just great for pizza—it works brilliantly with pasta or as a dipping sauce for breadsticks.

Tips for a Stress-Free Pizza Night

Making pizza from scratch might sound like a big task, but with a little planning, it can be a stress-free and rewarding experience.

Start by making the dough earlier in the day, so it has plenty of time to rise.

You can also prep the sauce and toppings in advance.

When it’s time to cook, everyone can join in—rolling out dough, adding toppings, and eagerly awaiting the final result.

It’s the perfect activity for a family night or even a casual dinner party.

How to Make This Recipe

Step 1: Activate the yeast

Combine lukewarm water, yeast, and sugar in a jug.

Stir gently and let it sit for about 5 minutes.

This step is like waking the yeast up from its slumber.

You’ll know it’s ready when the surface turns foamy, a sure sign the yeast is alive and ready to work its magic.

Step 2: Mix the dough

In a large mixing bowl, add the flour and olive oil and salt and mix.

Salt can inhibit yeast activity, so make sure it’s really mixed in well.

Pour in the yeast mixture and stir everything together with a spoon until it forms a shaggy dough.

Step 3: Knead it out

Transfer the dough onto a floured surface and knead for about 5 minutes.

This is where the dough starts to come to life.

Use the heels of your hands to push the dough out, fold it back in, and repeat.

It might feel like an arm workout, but the smooth, elastic dough you’ll end up with is worth every second.

Step 4: Let it rise

Place the dough in a lightly oiled bowl and cover it with a clean tea towel.

Let it rise in a warm spot for an hour to an hour and a half.

In colder months, I like to preheat the oven to 50°C, turn it off, and leave the dough inside with the door slightly open.

Once the dough has roughly doubled in size, you know it’s ready to go!

Step 5: Portion it out

Once risen, punch the dough down to release air pockets.

Divide it into portions depending on how many pizzas you’re making.

If you’re not baking immediately, store the dough in an oiled bowl in the fridge—it’ll keep for up to 24 hours.

Step 6: Blend the sauce

While the dough is resting, whip up the sauce.

Blend the tinned tomatoes, tomato purée, and herbs in a high-powered blender or food processor until smooth.

You’ll end up with a rich, aromatic sauce that’s ready to spread.

Step 7: Shape the dough

Roll or hand-stretch each portion of dough into a circle.

Don’t stress about making it perfectly round—those rustic edges are part of the charm.

I tend to just use baking paper to bake my pizza’s directly on the shelf of the oven, but feel free to use a baking tray or pizza stone instead.

If you do, make sure you preheat it first so you get a nice crispy bottom!

Step 8: Add the toppings

Spread a generous layer of sauce on the dough, followed by a sprinkle of cheese and your chosen toppings.

Keep the toppings balanced—too much can weigh down the dough and make it soggy.

Step 9: Bake to perfection

Preheat your oven to its highest setting (mine goes up to 250°C) and bake the pizza for about 12 minutes.

Keep an eye on it towards the end—the crust should be golden, and the cheese should be bubbly and slightly browned.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! The dough can be stored in the fridge for up to 24 hours or frozen for longer storage.

Let it come to room temperature before rolling it out for the best results.

What if I don’t have a pizza stone?

No problem. A regular baking tray works well, but preheating the tray can help mimic the effect of a stone, giving you a crispier base.

Can I make this recipe vegan?

Absolutely. Swap out the cheese for your favourite vegan alternative and load up on veggie toppings.

The dough and sauce are already vegan-friendly.

How do I reheat leftover pizza?

To bring leftover slices back to life, heat them in a frying pan over medium heat with a lid on.

This crisps up the base while keeping the toppings warm and melty.

And that’s it for this Homemade Pizza recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.