There is nothing quite like diving into a slice from my Homemade 12-Inch Pizza Recipe with Crispy Crust and Cheesy Toppings Recipe. It delivers that perfect harmony between a golden, crispy crust you can hear crack under your teeth and a gooey, melty cheese topping that stretches with every bite. Making this pizza at home transforms your kitchen into a pizzeria where fresh, quality ingredients shine through with every mouthwatering slice. If you crave that comforting, flavorful pizza experience without leaving your home, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to crafting the perfect pizza. Each element plays its part, whether it’s the dough that forms the sturdy foundation, the mozzarella layers for creamy cheesiness, or the pepperoni that adds that classic savory punch.
- 16-ounce ball of pizza dough: This forms the base of your pizza, giving you that chewy, crispy crust with just the right amount of stretch.
- 1 tablespoon olive oil: Rubbing this on your dough before baking adds moisture and helps create a nicely browned crust edge.
- 1 cup pizza sauce: A tangy, flavorful layer that keeps every bite saucy and delicious.
- 3 ounces thinly sliced mozzarella cheese: Adds a smooth, melty layer that hugs the sauce perfectly.
- 5 ounces shredded mozzarella cheese: For that bubbling, golden cheese topping everyone loves.
- 2.5 ounces pepperoni: These classic slices bring a savory spice that complements the cheese beautifully.
- 2 tablespoons shredded parmesan cheese: Sprinkled on top, it adds a sharp, nutty kick that elevates your pizza.
How to Make Homemade 12-Inch Pizza Recipe with Crispy Crust and Cheesy Toppings Recipe
Step 1: Prepare Your Oven and Work Surface
Start by placing a pizza stone on the bottom third rack of your oven to help create a perfectly crispy crust. If you don’t have a stone, a rimmed baking sheet or pizza pan works just fine. Preheat your oven as high as possible, ideally 550 degrees F, and let the stone heat for at least 30 minutes. Meanwhile, prepare your work surface by rubbing it lightly with olive oil to prevent sticking while keeping your dough tender.
Step 2: Roll and Shape the Dough
Take your ball of pizza dough and gently press it down in the center, working outwards with your fingers until it reaches about 12 inches across. Don’t stress about perfect circles—this rustic shape shows off your homemade charm. Use your fingers to build a thicker edge for that satisfying crust crunch. Transfer the dough to a parchment paper square to make moving it easier later.
Step 3: Olive Oil and Optional Rest
Drizzle about a tablespoon of olive oil onto the dough and spread it evenly, focusing on the edges. This little trick helps keep the toppings from soaking into the crust and promotes even baking. If you like your crust thicker and chewier, now’s a great moment to let the dough rest for 10 minutes before baking.
Step 4: Par Bake the Dough
Slide your pizza dough on the parchment paper onto the preheated stone, then slide the stone back in the oven. Par bake for 1 to 2 minutes until the dough puffs slightly. This crucial step ensures your crust won’t end up doughy but crispy and fully cooked. Remove it carefully from the oven and poke down any large bubbles.
Step 5: Add Sauce and Cheese Toppings
Now it’s time for the fun part—layering on the flavor! Spread 1 cup of pizza sauce evenly over the crust. Add 3 ounces of thinly sliced mozzarella for that smooth cheesy base, then cover with 5 ounces of shredded mozzarella for maximum melty goodness. Arrange pepperoni slices generously on top and finish with a sprinkle of parmesan cheese for a flavorful finish.
Step 6: Bake to Perfection
Remove the parchment paper and slide the pizza directly onto your hot pizza stone to finish baking. Bake for 8 to 12 minutes, keeping a close eye on the crust and cheese. Look for golden brown edges and bubbling cheese with just a touch of browning. If the cheese browns too fast but the crust isn’t quite there, cover the top loosely with foil to give the crust time to crisp without burning the cheese.
Step 7: Cool, Slice, and Devour
Once baked, use a pizza peel to slide the pizza onto a cooling rack to prevent sogginess underneath. Let it rest for a couple of minutes, then transfer to a cutting board and slice into 8 perfect pieces. Get ready to enjoy every flavorful bite from your homemade masterpiece!
How to Serve Homemade 12-Inch Pizza Recipe with Crispy Crust and Cheesy Toppings Recipe
Garnishes
Sprinkle fresh basil leaves or a handful of arugula over the pizza just before serving for a pop of color and fresh herbaceous flavor. A drizzle of good quality olive oil or a pinch of red pepper flakes can also add exciting layers of taste.
Side Dishes
Complement your pizza with a crisp green salad tossed in a tangy vinaigrette or roasted garlic bread for dipping in any leftover sauce. A simple bowl of mixed olives or pickled vegetables pairs wonderfully with the rich cheese and pepperoni flavors.
Creative Ways to Present
Try serving your pizza on a rustic wooden board or a pizza peel to elevate the homemade feel when guests come over. Stack slices on parchment paper-lined platters for a casual party vibe. You can even cut the pizza into small squares for finger-food style entertaining.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pizza in an airtight container or wrapped tightly in foil or plastic wrap at room temperature if eaten within a few hours, or refrigerate for up to 3 days to maintain freshness.
Freezing
If you want to save a slice for later, wrap it tightly in plastic wrap and foil, then freeze for up to two months. Thaw in the fridge overnight before reheating to avoid sogginess.
Reheating
Reheat pizza slices in a skillet over medium heat or use an oven set at 375 degrees F for 5-7 minutes to revive that crisp crust and melted cheese without drying out your slice.
FAQs
Can I use a store-bought dough for this recipe?
Absolutely! Store-bought dough works perfectly and makes this recipe even quicker without sacrificing any deliciousness.
What if I don’t have a pizza stone?
No problem at all. Use a rimmed baking sheet or pizza pan instead, just make sure to preheat it along with the oven to help crisp the crust.
Can I customize the toppings?
Definitely! Feel free to swap pepperoni for olives, mushrooms, ham, sausage, or any of your favorite pizza toppings.
How do I get the crust extra crispy?
The key is the par bake step and cooking directly on a hot pizza stone or pan, which absorbs moisture and crisps up the bottom crust beautifully.
What’s the best way to roll out dough without tearing?
Use your hands to gently stretch and pat the dough, avoiding too much flour. If it resists, let it rest for a bit before continuing to stretch, and be patient!
Final Thoughts
Whipping up this Homemade 12-Inch Pizza Recipe with Crispy Crust and Cheesy Toppings Recipe is a rewarding experience that fills your home with the irresistible aroma of freshly baked pizza. The balance of texture and flavor turns an ordinary meal into a joyful celebration of homemade goodness. I encourage you to dig in, experiment with your favorite toppings, and savor the crispy, cheesy result that only comes from making pizza your own way.
Print
Homemade 12-Inch Pizza Recipe with Crispy Crust and Cheesy Toppings Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 pizza, 8 slices
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This homemade pizza recipe guides you through making a classic 12-inch pizza with a crispy crust, savory pizza sauce, a blend of mozzarella cheeses, pepperoni, and parmesan topping. Using a pizza stone and a high-heat oven ensures a perfectly baked pizza with a golden-brown crust and bubbling cheese. The recipe includes detailed steps for rolling out the dough, par-baking the crust for optimal texture, and topping before the final bake, making it a straightforward method for an authentic pizzeria-style pie at home.
Ingredients
Pizza Dough
- 1 16-ounce ball of pizza dough (12 to 16 ounces acceptable)
Toppings
- 1 tablespoon olive oil (for rubbing dough)
- 1 cup pizza sauce
- 3 ounces thinly sliced mozzarella cheese
- 5 ounces shredded mozzarella cheese (about 1 and 1/4 cups)
- 2.5 ounces pepperoni (about half a 5-ounce package)
- 2 tablespoons shredded parmesan cheese
Instructions
- Prepare Dough and Toppings: Note the ingredient amounts are for one 12-inch pizza. If making two pizzas, double the toppings. Have all toppings ready before preheating the oven.
- Set Up Oven: Place a pizza stone in the bottom third of the oven (or a rimmed baking sheet or pizza pan if no stone). Preheat the oven to 550°F (or highest temperature available, at least 475°F) and let the stone preheat for at least 30 minutes to ensure proper heat absorption.
- Prepare Work Surface: Lightly oil your counter or dust with flour if dough is very sticky to prevent sticking without toughening the crust.
- Roll Out Dough: Place dough ball on the surface and gently press and stretch from the center outward using your hands or a rolling pin. Aim for a rough 12-inch circle, making the edges thicker for the crust.
- Transfer Dough to Parchment: Carefully place the rolled dough onto a square of parchment paper to make transferring the pizza easier. Drizzle 1 tablespoon olive oil over the top and rub it all over the dough, focusing on the edges. Optionally, rest the dough for 10 minutes for a thicker crust.
- Par-Bake Crust: Slide the dough with parchment onto the preheated pizza stone and par-bake for 1-2 minutes until slightly puffed for a crispy base. Carefully remove back onto the peel or baking sheet, pressing down any large bubbles.
- Add Toppings: Spread 1 cup pizza sauce evenly over the dough. Layer with 3 ounces thinly sliced mozzarella, then 5 ounces shredded mozzarella. Add about half the pepperoni package or your preferred toppings. Sprinkle 2 tablespoons shredded parmesan cheese over the top.
- Final Bake: Transfer the topped pizza directly onto the hot pizza stone without the parchment paper. Bake for 8-12 minutes, until the crust edges are golden brown and cheese is bubbly and lightly browned. Tent with foil if the top browns too quickly and crust bottom isn’t done yet.
- Cool and Serve: Use a pizza peel to remove pizza from the oven and place it on a cooling rack to keep the crust crisp. After a few minutes, transfer to a cutting board, slice into 8 pieces, and enjoy your homemade pizza.
Notes
- Doubling the dough and toppings is needed for two 12-inch pizzas as the recipe amounts are for one.
- Preheating the pizza stone is crucial for a crispy crust; do not skip the 30-minute preheat.
- Using parchment paper aids in transferring the dough but remove it before the final bake to crisp the crust.
- Par-baking prevents a doughy crust and ensures thorough cooking.
- Adjust toppings to your preference but avoid overloading cheese to maintain proper cooking.
- If baking without a pizza stone, monitor the crust’s underside doneness carefully and use a baking sheet if needed.
- Be cautious handling hot pizza stone and oven to avoid burns.
