Homemade Pizza in the Oven with Homemade Dough

I ’ ve been making homemade pizza for many years now and as many of you know it ’ mho pretty heavily to get a great homemade pizza with alike results as the ones baked in a wood displace oven .
I ’ ve been trying many ways of baking, using baking trays, pizza pans, different oven temperatures and ultimately I get the best results using the method shown here .
In order to get a crispy-bottomed crust it is very crucial to preheat the oven at a high gear temperature of 500F ( 260C ) for at least 30 minutes, preferably one hour before baking with a pizza stone or a broil sheet inside to make sure it is truly hot before adding pizza on it. senior high school temperature results in a great crisp crust while the toppings are not overcooked .
The dough can besides make a bad difference when making pizza. This time I ’ ve used all determination flour and actually loved the way it turned but feel free to use bread flour if you like it best. I noticed that the boodle made in advance and refrigerated, used the next day, let it get back to room temperature may create a better crust with bubbles on the edges of the crust but is truly good if used in the same day besides, in case you didn ’ t have time to refrigerate nightlong.

whole pizza
When making pizza I like to use homemade pizza sauce for better sample and relish. You can find my recipe for tomato pizza sauce here .
Use your favorite ingredients for topping your pizza, but make certain you don ’ thymine overload it with sauce and toppings as you don ’ thymine want a inert unevenly cooked pizza .
With these in mind hope you will try making pizza at home and I am sure you will be impressed with the results .homemade pizza slice RELATED POSTS:
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Homemade Pizza

Homemade Pizza


from 1 vote

Crispy bottomed crust homemade pizza with an amazing flavor. Did you know you can get good results even with your home oven?

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Pizza Crust

  • 3 cups ( 375g ) all determination or bread flour
  • 10 guanine fresh yeast ( or 1 tsp active dry yeast )
  • 3/4 to 1 cup ( 180 to 240ml ) warmly water
  • 1 tsp ( 5g ) sugar
  • 1 tsp ( 5g ) salt
  • 2 tbsp ( 28ml ) olive vegetable oil

Pizza Topping

  • Homemade tomato sauce
  • 1 ½ cup Mozzarella cheese
  • 4 oz ( 120g ) Napoli Salami , sliced
  • Black olives
  • fresh basil leaves

For dusting

  • cornmeal
  • olive vegetable oil to brush the crust


  • Stir yeast with carbohydrate until it liquefies. Dissolve in about ¼ cup ( 60 milliliter ) strong water. In a boastfully bowl mix flour with salt. Add dissolved yeast, oil and up to ¾ cup warm water. Mix everything together then knead until smooth and pulls away from the sides of the bowl .
  • place the dough in an anoint bowl, cover charge with plastic envelop and let it sit for at least 2 hours at room temperature, to let the dough get up until doubled in size .
  • Onto a flour surface turn the dough, massage for few seconds and divide into 3 pieces. Form into balls. Dust a large plate with flour, place the balls, cover and let rest for another 30 minutes. To use the future day, rub the boodle balls lightly with olive anoint, binding with plastic and refrigerate overnight .
  • meanwhile preheat oven to 500F ( 260C ) placing a pizza stone or a baking sheet inside .
  • Dust the pizza skin or your working surface with cornmeal.

    Read more: Who Invented Pizza?

  • Take one boodle ball and using your hands shape into a lap of about 10 edge ( 26cm ). Leave a little more thickness on the edges .
  • Add homemade tomato sauce, mozzarella, and your darling ingredients for topping, this prison term I used Napoli salami, black olives and basil leaves. Make sure you don ’ triiodothyronine overload your pizza .
  • Slide onto thehot pizza gem or preheated back of a baking sheet and bake for about 8-10 minutes .
  • Remove and decorate with fresh basil if desired. Slice and serve hot !

















Saturated Fat:









Nutrition facts

1 Pizza – (344g)

Calories: 907


Fat: 36.1g


Saturated fat: 12.9g


Unsaturated fat: 0.0g


Carbohydrates: 105.7g


Sugar: 2.5g


Fiber: 5.2g


Protein: 39.4g


Cholesterol: 73mg


Calories from Fat 325, Sodium 2109mg, Potassium 203mg, Vitamin A 11%, Vitamin C 5%, Calcium 45%, Iron 45%, Nutrition Grade C+, daily percent values are based on a 2000 calorie diet


Did you make this recipe?

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