You can make homemade pizza easily and economically. You’ll save a ton of money and eat better pizza. Guaranteed.
Homemade Pizza is a regular feature on the FishFam menu. I try to make it at least once a week, usually on Fridays. This makes a great start to our weekend. Coupled with root beer, a movie, and snacks, it creates a fun family night for my husband and me and our six children.
The first time I made pizza, it was a terrible bomb and I vowed never to make it again. That was fifteen years ago. About three years later when our first child was born and we moved to one income, I reconsidered that vow. I liked pizza, but I knew it wasn’t in the budget to indulge on a regular basis.
Instead, I set out to teach myself how to make it at home. After some trial and error, I’ve come up with something that we like just as well if not better than pizza parlour pies. I still goof up sometimes, but overall everyone enjoys pizza night.
I rely on my bread machine to make fantastic dough. The texture can vary a little, depending on the humidity, but overall it’s pretty consistent.
Basic Homemade Pizza
You can make homemade pizza easily and economically with this recipe for homemade pizza crust. It tastes great, better than the pizza parlor.
Preparation Time:90 minutes
Cook time:10 minutes
Total time:1 hour 40 minutes
four 12-inch pizzas
Ingredients:
- 1 1/2 cups water
- 1/4 cup olive oil
- 2 tablespoons honey
- 4 1/2 cups flour
- 1 tablespoon salt
- 1 tablespoon yeast
Instructions:
- Combine ingredients in the bread machine pan according to the order recommended by your machine’s manufacturer. Set on dough and start the machine, checking after ten minutes to make sure all the ingredients have been incorporated and not stuck to the side of the pan.
- If you don’t have a bread machine, this recipe is still delicious! Warm the water slightly and combine it with the olive oil, honey, and yeast. Let that rest for 5 minutes. Then add the flour and salt. Stir or mix in your stand mixer until you have a sticky dough but all the flour is incorporated. Turn it onto a floured surface and knead until the dough becomes elastic. Set into a greased bowl and allow to rise until doubled in bulk, about an hour.
- When dough is ready, divide into portions. This makes six individual pizzas or three to four large. Shape each portion into a flat round. Place on a cookie sheet or pizza pan that has been greased and sprinkled with corn meal. Spread pizza crust with sauce.
- To freeze the dough: divide the dough into portions BEFORE it finishes its first rise cycle in the bread machine, about 20 minutes into it, if making dough by hand. Place each dough ball into a plastic sandwich bag and freeze immediately. To use later, remove the frozen dough ball from the packaging and allow to rise in a greased dish in the refrigerator overnight or at room temperature for about 6 hours.
Sauce
I usually use whatever spaghetti sauce I have on hand. Usually something I’ve made myself, like this tomato sauce with meats. I prepare it in huge quantities and store it in 2-cup portions in the freezer. The morning of pizza night, I pull out a container to thaw in the refrigerator.
I use about 2/3 cup sauce for large pizzas, 1/3 cup for smaller, individual size pies.
Toppings
Start with a sprinkling of cheese. We like a combination of shredded jack and mozzarella cheeses.
Next layer on whatever toppings you like:
- pepperoni
- sausage
- sliced mushrooms
- diced onion
- diced or sliced tomato
- sliced, black olives
- chopped zucchini
- sliced bell pepper
Top with more cheese.
A preheated oven is key to a great crust. Up to an hour before baking, set your oven to 475 °. Bake pizzas for 8-15 minutes, depending on their size. Use the shorter baking time for smaller pizzas, the longer time for larger ones. Pay close attention to how your oven operates and how brown your pizzas are getting. I cook only one large pizza at a time.
Tools To Help You:
While you really only need a baking sheet, there are some tools that I’ve found helpful over the years of pizza making:
Watch the video.
When you’re first starting out shaping pizza dough, you might feel like a dork. It takes a little practice to be able to flip it and make perfectly round pies. Don’t worry if they look like amoebas. Just call it an artisan pizza and no one will know you didn’t do it on purpose.
Here’s a very old video that shows how to form small pizza rounds. Those are super easy to make when you’re just beginning. Mini pizzas make for a super duper easy pizza night. Check out these easy pizza recipes for pizza topping ideas.
What’s your favorite pizza topping?
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Look delicious! I've got a pizza dough recipe I like, but I'm going to try this one next.
Okay, I made this tonight and want to use it tomorrow. Can I just store it in the fridge overnight? Or should I put it in the freezer? Thanks to anyone that can help?!?
For just overnight, I would store in fridge. Longer storage, freezer.
Is there anyway to translate the dough recipe into a non- bread machine one? Maybe warm the water and let the yeast sit, then combine, let rise, then punch down? Does that sound right?? Lol… Did I just figure it out?
Yes, that’s exactly it. I’ve done it when making many batches at once. 😉
Can you give me instuctions for the non-bread machine intructions? I need more directions than sit, combine, rise, and punch! haha.
Non-bread machine directions: Warm the water and place it in a large mixing bowl (or Kitchenaid bowl). Add honey or sugar and sprinkle the yeast. Once it starts to foam, add the rest of the ingredients. If using mixer, put the bread hook on and mix for 3 minutes. If by hand, stir until dough forms, transfer to floured surface and knead for about 10 minutes. Transfer to greased bowl and let rise until doubled in bulk.
Could you outline in more detail how to make this dough if you don’t have a bread maker? The first post was a little vague for me, as I’ve never made any type of bread before. FYI: The breadmaker is on my Christmas list! 🙂
Warm the water and place it in a large mixing bowl (or Kitchenaid bowl). Add honey or sugar and sprinkle the yeast. Once it starts to foam, add the rest of the ingredients. If using mixer, put the bread hook on and mix for 3 minutes. If by hand, stir until dough forms, transfer to floured surface and knead for about 10 minutes. Transfer to greased bowl and let rise until doubled in bulk.
I’ve been making homemade pizza for 13 years and have never been satisfied with any of the recipes I’ve tried. I’ve made this 3 times now It is awesome! This is now the only one I will use, it has ended my cravings for any of the pizza chain pizzas. Thank you for sharing!!!
Yeah! Thanks for letting me know that it works for you!
Your pizzas look great!! I have been fiddling around with a different dough recipes, but haven’t really found one we really like, so i’m going to try yours, I do have a question though: what purpose does the honey serve? Is it just to give the dough a hint of sweetness? I ask because its not something we normally have in the house and wondering if i could get away with substituting brown sugar. Thanks!
A little bit of sugar or honey helps the yeast do its stuff. Feel free to substitute a different sweetener.
I had just all but given up on good pizza at home. After reading all of your posts and seeing your wonderful-looking pizzas, I’m going to give it another try. It gives me a reason to keep my bread machine around a little longer. lol! I was thinking about donating it because it has been taking up space since I haven’t used it in quite a while.
Thanks for the inspiration to try again!
Hi! Sounds yummy!! Was wondering how you freeze the pizza dough?
I wrap each dough ball in plastic wrap or sandwich bag and then store in freezer in a gallon size bag. Do it quickly in the coldest part of your freezer. The yeast keeps going and dough can keep rising until it’s frozen. (It’s alive!) 😉
I have a question. Like Carrie, above, I’m going to try this recipe without a bread machine. I also want to freeze the dough. Should I freeze it before it rises and just let it rise when it thaws in the fridge?
Sorry, I thought I answered this. I freeze after the first rise.
(I can’t find which post about your pizzas that I made my original comments on.)
These pizzas are awesome. I have been a homemade-pizza failure for a decade. No more, thanks to you! My pickiest eater tells us that this is her favorite meal. The sauce is awesome. (We don’t like that sweet stuff.)
I do the dough with my kitchenaide mixer. Warm water, yeast, and 2 cups of the flour in together….let it proof for a few minutes. Mix in everything else besides the last of the flour. After a little mixing, add remaining flour. It only takes a few minutes of prep. Then I let it rise for an hour. Punch it down and it is ready to go.
Love it!
Yeah! Thanks for the good word. When I’m making this for the freezer, I get one batch going in the bread machine and one in the Kitchenaid. And that’s exactly how I do it.
Have you tried using whole wheat flour in place of white flour or a half and half combo?
I’ve done partial, but I didn’t care for the texture of all whole wheat.
Hope im not repeating but about freezing the dough after the first rise, you just pop it in as is?Its usually very soft no? Just curious as i would like to make a few at a time to safe myself some hassle next time! What are the best steps to take once removing the dough from the freezer.
I’ve been researching and testing. I think the best way is to only rise about 30 minutes and then put each dough ball in sandwich bag. When ready to thaw, remove from the bag and place in a greased dish in the refrigerator, covered with a towel. Gonna mix up several batches today.
I am giving this a try today, but I am going to freeze the dough to use for after baby #3 gets here. So when I am ready to use it, I just thaw it in the bag all day then just roll it out, etc, or does it require some more rise time or anything?
@Lerin, I take out the frozen balls from the bags and place in a greased dish and let it thaw/rise all night in the fridge or 1/2 day on the counter.
Wow, this pizza dough is awesome! I was skeptical at first, because it seemed extremely crumbly when the bread machine first started mixing the ingredients together. However, this was the best pizza that I have made by far. I live in Puerto Rico, so the humidity usually obliterates any type of dough that I attempt to make. When I try to make pizza, I always have to add so much flour to make it less sticky that I end up with white crust that never browns–and it tastes terrible too! However, this dough browned up beautifully without burning the cheese. It truly was pizzeria quality dough. I am soooo excited about this! We can pizza any time we want without breaking the bank. Thanks so much for sharing this recipe!
So glad that it worked for you!
What size bread machine do you use? Mine makes a 2lb loaf is that big enough? Thanks! Can’t wait to try it!
Mine is a 2 lb. machine
Never mind, I just tried it and it was perfect! I used 1 C wheat 1 C white and 2 1/2 C bread flour. The dough was amazing!! so elastic and perfect moisture content – not to wet/dry. Thanks!!
Glad it worked for you!
Just tried this (w/computer set up in the kitchen!) tonight and it turned out AMAZING!!! Just wondering, to turn it up to be extra-fattening (hey, I’m pregnant!), how would you make this a pan pizza?
I know this is an old post, but after many failed homemade pizza attempts, I tried this recipe and it was AWESOME! In fact, I just ate leftovers : ) I think the thing I always missed before was the oven being so hot – I swear most recipes call for 400 degrees. That and the awesome crust recipe….Thank you so much for sharing!
Thanks for all the information! I’m going to make this tomorrow and freeze it! I’m hoping to make a months worth and start having Friday Pizza Nights!
Thanks for all the tips on freezeing and thawing! I cant wait!
Okay…Stupid question…Self rising flour or all purpose. I have never made pizza dough.
all-purpose, unbleached.
Hi,
I’m getting ready to attempt some freezer cooking in anticipation of our new baby’s arrival in 3 months. I’m trying to get my plan together and I wanted to have ‘frozen pizzas’ in the freezer. I see where you have suggested freezing the dough, but have you ever tried actually putting the whole pizza together and then freezing? Would you bake the crust briefly before topping and then freeze or what would you suggest? I love the idea of having to only grate cheese and chop veggies once and have many pizzas ready to go for my children to pull out and heat. Thanks.
@Stephenie, I don’t recommend freezing it topped and uncooked. That would get soggy. (I have no idea how the frozen pizza people do it.) But, I have made small pizzas, baked them and then frozen them baked for a quick reheat. Makes for great, quick lunches.
I’m making mine for the first time. I had to half the recipe because my machine is smaller. I really want to get the hang of this! a few questions. I forgot to stick around and watch it after 10 min, mine was a bit sticky… then it would not hardly spread on the pizza pan, it kept shrinking back together, and I got one pizza and one small pizza out of the crust. My pizza pan is not very large either. Is doesn’t seem like the amount you said you were able to get from a whole recipe worth?
Thanks!
@Tracy, To reduce the stickiness, you can work in more flour. It’s a fine line, though. Too much flour can make it tough. Also, the humidity in the air can effect the texture of the dough. It’s kind of a trial and error method.
🙁 I just tried making this without a bread machine and for some reason the dough wont cook. The outside is, but the center is not cooking. What do you think I did wrong?
You made it into pizza and the dough won’t cook? How many pizzas and how high was the heat?
@Jessica, It was at 475 like the “easy cheese pizza” recipe said. I am super new to making my own stuff, this was my first. The only thing I can think of is 2 things–I used whole wheat flour and maybe I didn’t let the dough rise/sit long enough. I made the dough without a bread machine. I’m going to try it again next day off. But if anyone can think of any other reason why it may not have worked, please let me know;)
Your red sauce (no meat) is in my crock pot right now and the dough is rising as I type this. We are trying to eat out less and if I can make a pizza everyone likes at home that would be a big step I came here via aslobcomesclean.com reading about the pantry challenge.
Sounds like a great plan! I am heading to the kitchen to get my dough going right now!
@Jessica, Turned out great! I made small pizzas and let my boys make their own even though we just had cheese. It rolled out nicely and baked up well. I won’t have a problem getting 6 individual pizzas out of it. I used my kitchen aid and then let it rise in the mixer bowl next to the crock pot with the sauce for added warmth since my house is not that warm. Thanks for a great easy recipe.
@Kris, love it! So glad you enjoyed it.
I am tying SSSOOO hard to try and make some of our own ‘stuff’ in the kitchen. I need to learn more about how flour and yeast work to make dough. Your recipe doesn’t say anything about letting the dough ‘rise to double in size’ but a comment mentioned it. I have a new Ninja procssor with a dough paddle that I want to try out using this recipe!! I’m scared 🙁 but I want to try. Can you help, please? Thank you, Lindy
I wish I could, but I have no idea how to make dough in a food processor. But, I would read the manual’s recipes for dough and follow the instructions, only using these ingredients. Does that make sense?
i too was wondering if you let the dough rise in the bread machine, or after the ten minutes do you form it into the pizza’s. if you let it rise in the bread machine approximately how long does it rise in there? or should i take it out and put it into a greased bowl and cover it and let it rise for an hour? thank you!
@rere, if I’m using the dough that day, I let the dough cycle do it’s thing. If I’m going to freeze the dough, I set the timer for 30 minutes and then form the dough into balls, wrap, and freeze it.
Hey! I haven’t the slightest clue of the order that I’m supposed to put these ingredients into my bread machine. You had mentioned whatever the manufacturer info says, but I can’t find that. Is this the order that you put yours in the bread machine?
Thanks so much!
Manufacturers vary. Mine says liquids, then dry ingredients with the yeast last. Hope that helps!
Jessica,
How many pizzas does each recipe make? Thanks!
It will make four 12-inch rounds, but feel free to use other sizes.
Okay…After reading through the comments, I just want to make sure I have these steps down correct for freezing the dough and then thawing…
1. make dough (I won’t be using a bread maker…just a mixer & kneading myself)
2. after kneading, let rise for 30 min…then split into balls to freeze
3.to thaw-let it sit out for 1/2 day until it doubles in size? Is there any need to knead it again before getting it ready to cook?
thanks!
Yes, but I let it rise in the refrigerator in a greased dish. No need to knead again. Just let it thaw and rise.
I do not have honey. 🙁 So do I subsitute 2 tablespoons sugar?
yes, that is fine.
I usually use the recipe on the Pizza yeast packets. it is ready in less time than other yeast. Presently I am out of that yeast and need to use regular yeast. I make 3 pizzas each Friday for our family of 8. My younger two are 2 &4, they dont each but one slice. The older boys ages 6-11 eat the pizza. I will try this recipe tonight. I love using my bread machine to make just the dough, so much of a time saver. Plus less to clean up! LOL Thank you for all your wonderful recipes and tips. I use your recipes so many times each week.
@Claire, that’s great to hear. I’m so glad you enjoy them.
I will be trying this recipe soon! How many dough balls does this recipe yield? Thank you for sharing! 🙂
2-3, depending on how big you want your pizza.
Can you make the dough and freeze with out any thing on it for later use? For example taking to a fishing camp for snack time when it is your day for snacks. I was not sure how it would transport and keep?? when my husbands church group goes fishing they each provide a snack each day and we are trying to come up with something good for snack time. Any afternoon snack ideas for a group of very hungry men??
Thanks,
Teri
I have frozen it already baked as well as just as dough. You could also parbake it and add toppings later. I’m not sure what you have available for baking at fishing camp, so I’m not sure how to give great advice.
Sometimes when I make this recipe of yours, I sub 1/2 cup semolina flour for the same amount of white. nice flavor and easy dough workability.
Sounds wonderful! I was just thinking the other day that it would be nice to have semolina on hand. Thanks for the nudge.
I know this pizza dough recipe is an old post, but we have a recent dietary change in the house and I need help! Since your Freezer Cookbook came out, we have been using your pizza dough recipe EXCLUSIVELY for Pizza Night here. Now we have to eliminate gluten for a month trial for my teen son. I know that your family’s food allergies don’t include gluten/wheat, however, I’m wondering if anyone has subbed a Gluten Free all-purpose flour in your dough recipe and reported back to you with good or “unfavorable” results. This is our first week on the new diet, so I don’t have much experience yet with replacement flours. Also, GF flours are too expensive to just experiment with and have it not turn out well. Thanks for your help!
Love your site – it has helped me so much!!
I don’t think anyone has told me that yet. My friend Lynn posts her GF recipes. This is one of them: http://www.lynnskitchenadventures.com/2011/08/gluten-free-pizza-crust.html She was a big time wheat baker before they went GF, so she would have lots of tips for you.
Can this dough sit out all day? Last week I had major issues spreading it- but I had put it in the fridge since I made it in the morning and I’m wondering if that is why. Can use all the help I can get!!
I think it’s better to refrigerate if you’re not going to use it right away. But, let it warm a little (about 30 minutes) when you take it out of fridge before forming it. That should help the spreading issues.
I think I divided it in too many balls (3 instead of 2 for a 14 inch round) worked much better this time and used it warm. Thanks so much for always helping!! You are such a blessing!
Glad it worked! I usually divide the dough into 1/4s for 12-inch rounds, but that is for a thin crust.
For a ‘frozen pizza’ I will bake the crust for ten minutes, then top it and throw it in the freezer. When you’re ready to bake it, pull it out in the morning to defrost in the fridge somewhat and bake:)
Does the crust get soggy when you thaw it?
No, it doesn’t! We started pre-baking all of our pizza dough before topping it so it’s a) not soggy and b) sturdy enough to eat by hand. I’ve only done it once, but it worked great:)
I am going to try this. I just made this recipe for dinner. I loved it except I found the dough to be soggy in the middle. Next time I will prebake, then top, then finish baking. Is there any other way to prevent a soggy bottom?
What kind of pan did you use? And how much did you top the middle? If you go heavy on the toppings and have a big pan, you might have issues. We’ll get it figured out. Sometimes it takes a few tries to perfect it.
You refer to freezing the dough before the first rise is complete. Should this dough rise after taking it out of the bread machine or in the machine, if so, how long?
Once the kneading in the machine is done. Set a timer for 20 minutes. When that rings, stop the machine and form dough balls to freeze right away.
Making the pizza dough sounds ok, but we have a really good pizza place up the street, and they make a signature delicious pizza dough. In lieu of making the pizza dough myself, for a couple bucks we can buy a batch of raw, ready-made dough from the pizza place — then making the rest of the pizza is a cinch; we just add our own sauce and toppings. Super fast, super good.
If you have a pizza place you really like, ask if they’ll sell you (cheaply) enough of their ready-made dough for a pizza or two — saves time and money.
Yes! If you have a great pizza place, buying their dough is a nice, quick alternative. We don’t have good pizza where I live, so homemade is our favorite.
Hi I am wondering if this recipe can be used without yeast and instead using baking powder or baking soda in place? If so how much would it be of either or both?
I have never used anything but yeast in my pizza dough, so I’m sorry I can’t be much help!
I need help on understanding how this is cost-effective. Walmart has an extra large pizza for $6, but the ingredients for this pizza (even using what I have- which is meager) would cost far more than $6. Help me understand!
I think that might depend on how you source your ingredients. I have been able to get the cost down to a dollar a pizza. However, if you can’t get that price point down and if you prefer Walmart’s pizza, then by all means that would be the best deal for you. I don’t particularly like the ingredients list of most commercial pizzas, so making my own — even if the ingredients aren’t less — allows me to have a better quality pizza for about the same or less, depending on what I use for toppings.
Tuesday, April 17, 2018
I always seam to come back time and again to your website. I find the best ideas and recipes. I am 65 years old now and have been using your Ideas since 2010.
In 2010 I had breast cancer surgery and then chemo on Fridays. I found keeping busy was important so started to plan my meals since I was a little tried on Fridays & Saturdays, so planning my meals and using your ideas really helped.
Thank you,
Paula
I am so glad to hear it. Thanks for your great feedback, Paula. Thrilled to hear you won the battle, too!