This is the from-scratch pizza that beats every delivery. Crispy chewy crust, fresh five-minute tomato sauce, bubbly fresh mozzarella, basil. Two hours total but mostly hands-off rise time. Makes two pizzas. Once you make pizza at home, you’ll never order again.
Fun fact: real Neapolitan pizza is protected by EU law — true “Pizza Napoletana” must use Caputo 00 flour, San Marzano tomatoes, and bake in a wood-fired oven at 900°F for 60-90 seconds. Home ovens can’t hit that, so home pizza makers compensate with a longer dough ferment (more flavor) and a preheated pizza stone (more crispness).
Why this recipe works
COLD-FERMENT THE DOUGH. 24-72 hours in the fridge develops deep flavor and a chewy, blistered crust. Same-day dough tastes flat.
PREHEAT THE STONE. A pizza stone (or steel) preheated 45 min at max temp gives the crispy bottom home ovens normally can’t.
LESS SAUCE, LESS CHEESE. Overloading makes a soggy center. A thin layer of each = a pizza that holds its shape.
Ingredients
Serves 2 pizzas (4-6 people).
Pizza dough:
3 1/2 cups (440 g) bread flour (or 00 flour)
1 1/3 cups (315 ml) warm water
2 tsp instant yeast
2 tsp salt
1 tsp sugar
2 tbsp olive oil
Quick tomato sauce:
1 (14 oz) can crushed San Marzano tomatoes
2 cloves garlic, grated
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
Pinch of sugar
Toppings:
12 oz (340 g) fresh mozzarella, torn
1/2 cup grated parmesan
Fresh basil leaves
Drizzle of olive oil
Flaky salt
Instructions
Step 1: Make the dough
In a bowl, whisk flour, yeast, salt, and sugar. Add warm water and olive oil. Mix to a shaggy dough, then knead 8-10 minutes until smooth and elastic.
Step 2: First rise
Place in an oiled bowl, cover, and let rise at room temp 1.5-2 hours until doubled. (For best flavor: refrigerate 24-72 hours instead.)
Step 3: Make the sauce
Blend or stir together all sauce ingredients. No cooking needed — it cooks on the pizza.
Step 4: Preheat
45 minutes before baking, place a pizza stone in the oven and preheat to its MAX temp (usually 500-550°F / 260-290°C).
Step 5: Shape
Divide dough in half. On a floured surface, gently stretch each into a 12-inch round (don’t use a rolling pin — it kills the air bubbles).
Step 6: Top
Transfer dough to a floured pizza peel. Spread a thin layer of sauce, leaving a 1-inch border. Add torn mozzarella and a sprinkle of parmesan.
Step 7: Bake
Slide onto the hot stone. Bake 8-12 minutes until the crust is golden and charred in spots and the cheese is bubbly.
Step 8: Finish
Top with fresh basil, a drizzle of olive oil, and flaky salt. Slice and serve immediately.
Nutrition information
Calories: 640 kcal per serving
Protein: 28 g
Carbohydrates: 72 g
Fat: 26 g
Saturated Fat: 11 g
Sodium: 1,180 mg
Pro tips for the best classic homemade pizza
NO STONE? Use an inverted sheet pan. Preheat a heavy upside-down baking sheet. Not as good as a stone but far better than a cold pan.
FRESH mozzarella, patted dry. Fresh mozzarella has a lot of water — pat it dry or your pizza goes soggy.
LET DOUGH COME TO ROOM TEMP. Cold dough won’t stretch. Pull it out 1 hour before shaping.
BROIL the last minute. For extra char, switch to broil for the final 60 seconds. Watch closely.
Frequently asked questions
Can I use all-purpose flour?
Yes — bread flour gives chewier crust, but AP works. 00 flour is best if you can find it.
How long does the dough keep?
3 days in the fridge (gets better with time), or freeze portions up to 3 months.
Why is my crust soggy?
Too much sauce/cheese, wet mozzarella, or oven not hot enough. Fix all three.
Can I make it ahead?
Make dough up to 3 days ahead. Sauce keeps a week. Assemble and bake fresh.
What toppings work?
Keep it light — pepperoni, mushrooms, sausage, peppers. Don’t overload or the center won’t cook.
