Easy homemade pizza recipe

3 minute read |


Why can’t homemade pizza be like the one you eat at pizzerias? Even with your home kitchen and a single built-in oven, it is possible to recreate that iconic charred crispy crust. You just have to pay close attention to your dough, sauce, and your oven — like the pros.


Here’s a step-by-step guide on how to make a homemade pizza that will get you cooking instead of ordering in.


Easy homemade pizza recipe: Ingredients

This easy homemade pizza recipe makes six 10-inch pizzas — perfect for pizza parties or for freezing for later use.


Prep time: 1 hour

Rise time: 13 hours or more

Cook time: 9-10 minutes

Calories: 647 calories (estimated amount for one serving size)



  • 7 cups of flour (875 g)
  • 4 tsp of kosher salt
  • ½ tsp of active dry yeast
  • 3 cups of room temperature water (750 mL) and 1-2 tbsp as needed
  • 4 tbsp of cornmeal or semolina
  • Extra flour for shaping


  • 6 oz of tomato paste (170 g)
  • 1 cup of hot water (240 mL)
  • 2 tablespoons of red wine vinegar
  • 2 teaspoons of maple syrup or honey
  • 1 tsp of salt
  • ½ tsp of pepper
  • 3 cloves of garlic, minced
  • ½ tsp of dried oregano
  • ½ tsp of dried basil
  • ½ tsp of dried marjoram
  • ¼ tsp of cayenne pepper


How to make homemade pizza: Step-by-step guide


Make the dough:

1. Combine all the dry ingredients in a large bowl.

2. Gradually add water, keeping an eye on the consistency. Everything has to loosely come together but not become too gloopy, so you may not have to put in as much water.

3. To make the dough more compact, use your hands to lightly squeeze, but don’t over knead, otherwise, it will be hard and dense. It should be stretchy, sticky and bounces back when you poke it.

4. Let the dough rest to develop gluten and improve its stretchiness. Cover with plastic wrap and set aside at room temperature for at least 12 hours or overnight.

Make the sauce:

In a bowl, mix all the sauce ingredients. Let that sit for an hour at room temperature, then refrigerate as necessary. It should last up to two weeks.


Prepare the dough:

1. Transfer the dough on a floured surface then cut into six equal parts. Shape them into balls. It’s up to you if you want to use all or freeze some for later. If the dough is still too sticky to work with, rub some olive oil on your hands.

2. Sprinkle some flour on top and cover with a damp towel. Let the dough rest for around 30 minutes to an hour.

3. Place a pizza stone in your oven and preheat to 260ºC for about 45 minutes. The pizza stone helps mimic very high temperatures in a fired brick oven and it regulates heat, resulting in an evenly cooked pizza and a cracker-crisp crust.

4. Flatten the dough ball into a 10-inch disc by gently pressing from the centre going out. To stretch it out, gently toss in the air using your knuckles. You can also use gravity and let the sides hang down as you rotate it.

5. Place the dough on a pizza peel floured with semolina or cornmeal. If you don’t have a pizza peel, you can use a flat baking sheet or a pizza pan. Reshape and stretch out your dough if needed.


Assemble your pizza:

1. Top with sauce and your desired toppings.

2. Slide the pizza onto the stone and bake for about 9 to 15 minutes, paying attention to the top and base. The cheese should bubble while the pizza crust becomes golden brown and slightly charred.

For better and consistent results, use the dedicated pizza programme of the UltimateTaste 300 built-in single oven. It grills from above and cooks from below to ensure both sides are evenly cooked.

3. Let it cool for 5 to 10 minutes, then enjoy.


FAQs about homemade pizza recipe

  • What if I don’t have a pizza stone?

    A cast iron skillet will do. Like a pizza stone, it can hold, regulate and boost heat so your pizza immediately crisps up. Don’t forget to dust it with cornmeal or semolina to prevent sticking.

  • Why do I need to rest my dough multiple times?

    Newly stretched dough should be given time to rest because its gluten is still too tight, which can cause the dough to tear. Giving it a break allows gluten to relax and develop its stretchiness.

  • What flour should I use to make pizza?

    Choose flours with high protein content like bread flour. Protein forms gluten, which holds air bubbles, which then form a crispier crust.

  • What cheese should I use for pizza?

    Go for cheeses that melt easily like mozzarella, provolone and cheddar. Combine different cheeses for a more complex flavour profile.

  • What are some toppings I can put on my pizza?
    • Four cheese - Mozzarella, parmesan, provolone, blue cheese
    • Pepperoni - Mozzarella, pepperoni
    • Margherita - Mozzarella, basil, tomatoes, olive oil, salt
    • Chilli honey - a drizzle of honey, chilli flak
compare channel adviser image

Purchase In-Store

    1800 202 1800