New Code Sent!
A guide to making pizza at home
The aroma of fresh-baked pizza, with its golden crust and bubbling cheese, can help transform any kitchen into a pizzeria. Making pizza at home offers more than just a meal—it becomes an opportunity to explore flavors, techniques and creativity while bringing people together.
Why make pizza at home
Making pizza at home transforms a simple meal into a creative culinary experience. The process invites exploration—from kneading dough to selecting toppings that reflect personal taste and seasonal ingredients. Beyond the enjoyment of crafting something from scratch, homemade pizza offers control over quality, freshness and flavor combinations that elevate every bite.
Pizza-making essentials
Before you begin, it is helpful to have the right tools and ingredients on hand. While specific recipes may vary, having these essentials will give you a good starting point to start playing around with your own creations.
Pantry staples
Here are some essential ingredients to keep in your pantry for pizza night:
Flour: All-purpose flour is versatile, but bread flour or 00 flour can yield different crust textures.
Yeast: Active dry yeast or instant yeast is essential for making the dough.
Olive Oil: High-quality olive oil adds flavor and helps the dough stretch.
- Tomatoes: Canned tomatoes can make an excellent base for sauce.
Helpful kitchen tools for pizza
Having the right tools can make the process smoother:
Pizza Stone: Excellent for achieving a crisp bottom crust.
Pizza Peel: Helps you easily transfer your creation into the oven.
Bowls: Various sizes of bowls for mixing
- Stand Mixer: Use your dough hook to make mixing easy
How to make pizza dough
The foundation of any great pizza is the crust. Learning how to make a pizza dough starts with four simple ingredients: flour, water, yeast, and salt. For a classic Neapolitan-style crust, try the following recipe. Here’s how to get started with the crust:
Ingredients
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons active dry yeast
- 1 cup lukewarm water (95-100°F)
- 2 teaspoons olive oil
- 1 1/2 teaspoons kosher salt
- 2 1/2 cups bread flour
- pizza toppings of your choice
Step 1: Start yeast mixture
Mix honey, yeast and water in a small bowl. Let it stand 5 to 10 minutes or until it lightly foams.
Step 2: Mix dough
Add flour and salt to the bowl of a stand mixer with a dough hook. Mix on low for about 1 minute. Stop the mixer and add the yeast mixture from Step 1. Turn the speed up and knead for about 10 minutes or until the dough becomes smooth and elastic. Divide into two equal balls.
Step 3: 1st rise
Place each dough ball into separate medium bowls greased with 1 teaspoon of olive oil. Cover with plastic wrap and let rise in a warm place for about 1 to 2 hours or until doubled in size.
Step 4: 2nd rise
Preheat the oven to 550°F. Punch down dough, reshape into a ball, and transfer to a clean work surface. Cover each dough ball with damp paper towels and let rest for 30 to 60 minutes or until doubled in size.
Step 5: Bake
Stretch each dough ball into a 12-inch circle. Transfer to baking sheets. Top each crust with tomato sauce, desired cheeses and toppings. Bake for 10 to 15 minutes or until the cheese is melted and the crust is nicely browned.
Troubleshooting dough issues
If your dough springs back when stretching, let it rest for a few more minutes to relax the gluten. If it tears, it may not have been kneaded enough or is possibly too dry. Be sure to keep your proofing temperatures around 75°F to help prevent yeast from going dormant or collapsing the structure.
How to make homemade pizza sauce
Making your own pizza sauce is one of the easiest ways to elevate your home pizza game. Unlike store-bought versions that are often loaded with sugar and preservatives, homemade sauce allows you to control the balance of acidity, sweetness and salt.
The basics of a great pizza sauce start with high-quality tomatoes. Some recipes use a "no-cook" or "quick-simmer" method to keep the flavors bright and fresh. While the base is simple, you can easily make the recipe your own by building on it with ingredients of your choice. For instance, you can add a pinch of red pepper flakes for heat or incorporate fresh herbs like basil and oregano to add an aromatic, earthy depth.
Basic Pizza Sauce Ingredients
This simple recipe yields enough sauce for about two large pizzas:
1 can (15 oz) crushed tomatoes
1-2 cloves minced garlic
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon sugar (optional)
How to Make It
Step 1: Combine the ingredients.
In a medium bowl or a small saucepan, combine the crushed tomatoes, garlic, olive oil, oregano, salt and sugar.
Step 2: Blend (Optional).
If you prefer a completely smooth sauce, use an immersion blender or a food processor to pulse the mixture until it reaches your desired consistency.
Step 3: Let it sit.
If you aren't cooking the sauce, let it sit for at least 30 minutes at room temperature to allow the garlic and dried herbs to infuse into the tomatoes.
Step 4: Simmer (Optional).
If you prefer a thicker, deeper flavor, simmer the sauce on low heat for 15-20 minutes, then let it cool completely before spreading it on your dough.
While a red tomato base is the standard, don't be afraid to experiment with alternative types of sauces. A vibrant pesto can add a punch of garlic and nuts, while a creamy white sauce (béchamel or garlic cream) pairs beautifully with mushrooms and spinach. For something unique, try using BBQ sauce or even a simple drizzle of olive oil and garlic for a white pizza.
How to bake pizza in your oven
To achieve a delicious pizza crust at home, use a preheated pizza stone or steel. Check your recipe first, but when it comes to heat settings, pizzas are often cooked at high heat—typically 500°F to 550°F—to help achieve a crisp base and bubbly toppings. Select KitchenAid® wall ovens like this model feature Fresh Pizza Mode to help create homemade, restaurant-style pizzas from the comfort of your kitchen. Fresh pizza mode cranks the heat to 550°F for delicious results.
Step 1: Preheat for precision
At least 45-60 minutes before baking, place your pizza stone or steel on the middle rack and crank your oven to the desired setting (usually 500°F–550°F).
Step 2: Prep the pizza
While the oven heats up, stretch your room-temperature dough on parchment or a floured surface. Arrange your toppings on the dough.
Step 3: Transfer
Carefully slide the pizza (and parchment, if using) onto the hot stone or pizza steel.
Step 4: Bake and monitor
Follow your recipe, but many pizzas bake for around 8-12 minutes. Watch for the crust to turn a deep golden brown and the cheese to bubble and blister.
Step 5: Let it rest
Remove the pizza and let it rest on a wire rack for a few minutes. This gives the toppings some time to firm up, so they don’t slip and slide as you slice into the pie.
Pizza stone vs. baking sheet vs. steel
A pizza stone can absorb and hold intense heat, drawing moisture out of the dough for a crisp crust. In contrast, a baking sheet is a convenient alternative that produces a softer, chewier base. The pizza steel transfers heat to the dough faster than stone, and can give pizza that ultra-blistered, artisanal finish. While all three tools can get the job done, for the home chef, the decision usually comes down to the specific aesthetic and mouthfeel you're aiming for.
The Pizza Stone (The Artisan’s Choice): A pizza stone is made of ceramic or cordierite, materials designed to handle extreme temperatures. Because it is porous, it wicks moisture away from the bottom of the dough as it bakes. This results in that professional, charred undercarriage and an airy, open crumb.
The Pizza Steel (The Performance Powerhouse): If you’re chasing the "leopard-spotting" found in high-end pizzerias, the steel is your best friend. Because metal conducts heat more efficiently than stone, it delivers a massive "heat dump" into the dough the moment it touches the surface. It is virtually indestructible and often creates a crisp crust in less time than a stone.
- The Baking Sheet (The Versatile Standard): Most of us started our culinary journeys with a standard rimmed baking sheet. While it doesn't provide the same "bottom-up" heat blast as a stone, it’s great for "Grandma-style" or Sicilian pizzas. The thin metal heats up and cools down quickly, which allows for a more tender, bread-like crust that the whole family can easily slice and share.
Pizza making tips and FAQs
Here are some common questions and tips to help you master pizza making.
Can you make pizza dough without yeast?
Yes, you can use baking powder or soda to make a "quick bread" style dough. These agents react with heat and moisture to produce carbon dioxide, giving the crust a soft, biscuit-like, or "cakier" lift.
What's the best flour for pizza dough?
Many cooks consider 00 flour to be the gold standard for pizza due to its fine grind, but bread flour works well for a chewier crust, and all-purpose flour is a great all-rounder.
Type 00 Flour (The Italian Classic): This is the powder-fine flour used in authentic Neapolitan pizza. It has a mid-range protein content (usually around 11-12%) and often produces a delicate, silky crust with a beautiful "puff" or cornicione.
Bread Flour (The High-Protein Hero): With a protein content of 12-14%, bread flour often has a sturdier, chewier crust that can support a generous amount of toppings without sagging. It’s the secret to that classic, foldable New York-style slice.
All-Purpose Flour (The Reliable Backup): If you’re hosting a spontaneous pizza night, all-purpose flour will work just fine. It has a lower protein content than bread flour, resulting in a slightly softer, more tender crust that is often considered less "rubbery" than high-protein alternatives.
How thin should pizza dough be?
The depth of your crust depends on personal preference. Thin crusts can be about 1/8 inch thick, while other styles like deep dish, can be thicker at around 3/4 inches. The key is trying to maintain consistent thickness for optimal baking.
What’s the best type of cheese for pizza?
Your cheese of choice is largely up to you. Low-moisture mozzarella is the classic choice for its iconic melt and stretch, while fresh buffalo mozzarella offers an authentic, creamy finish. For a complex flavor profile, artisanal chefs often layer in sharp provolone, nutty parmesan, or tangy goat cheese to create a signature blend.
Here are some more cheesy options:
Low-Moisture Mozzarella (The Classic): This is the go-to for that classic stretch. Because it has less water than fresh varieties, it browns beautifully without making your crust soggy.
Fresh Mozzarella (The Neapolitan): Sold in brine or water, this cheese is milky and delicate. For the best results, slice it and let it drain on paper towels before topping your pizza to avoid a "soupy" center.
The Flavor Enhancers: To elevate your pizza from standard to artisanal, consider a "three-cheese blend." Provolone adds a buttery sharpness, Pecorino Romano provides a salty kick, and Fontina offers an exceptionally smooth melt that complements roasted vegetables or herbs.
Aged Hard Cheeses: Never underestimate a final grating of aged Parmigiano-Reggiano. Added after the bake, it preserves the cheese’s complex nutty notes that might otherwise be lost in the high-intensity heat of the oven.
Explore KitchenAid® wall ovens for pizza night
Select KitchenAid® wall ovens with Fresh Pizza Mode help you create homemade, restaurant-style pizzas from the comfort of your own kitchen. Fresh pizza mode cranks the heat to 550°F for delicious results. Select Kitchenaid® wall ovens also feature Even-Heat™ True Convection, with a heating element and fan that circulate hot air throughout the entire oven, providing optimal temperatures for delicious baked goods, juicy roasts and flavorful vegetables.
