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

Scale

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

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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.