Best Ever Pizza Recipes

There’s just something deeply comforting about sinking your teeth into a slice of homemade pizza, with its perfectly crispy crust and melty cheese, that feels like a warm hug from the inside out. Let me take you on a personal journey of crafting the ultimate homemade pizza that’ll have you considering a side hustle as a pizzaiolo. 🍕✨

My number one meal to prepare for any occasion is pizza. But I don’t just whip up any old pizza.

When I make it, I go all out and make the Best Ever Pizza recipe. It all starts with the crust, which is an unmitigated source of joy for me.

The harmony of flavors and textures in that bad boy is borderline miraculous. Crispy and chewy when you bite into it, this crust exalts the pizza as a whole.

It is simple enough to prepare but, tough love time, you can’t substitute ingredients or skip any steps if you want to attain the divine quality of this crust. Also, as an aside, you must not rush the rise time for the dough.

Give it at least 90 minutes and you’re golden.

Best Ever Pizza Recipes Ingredients

• All-purpose flour: Provides structure; source of carbohydrates.
• Olive oil: Adds healthy fats and a rich flavor.
• Active dry yeast: Leavens dough; activates with warm water.
• Tomato sauce: Rich in vitamins; adds moisture and tang.
• Mozzarella cheese: Key for melt and texture; provides protein.
• Oregano: Herbaceous aroma enhances flavor; offers antioxidants.
• Parmesan cheese: Adds umami and saltiness; high in calcium.

Best Ever Pizza Recipes Ingredient Quantities

• 4 cups all-purpose flour
• 1 and 1/2 cups warm water (about 110°F)
• 2 and 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• Various toppings of choice (pepperoni, mushrooms, bell peppers, etc.)

How to Make this Best Ever Pizza Recipes

1. In a large mixing bowl, put together the warm water, sugar, and active dry yeast. Sit it all together for 5-10 minutes until the mixture becomes frothy.

2. Combine olive oil and salt with the yeast mixture. Gradually add the flour, one cup at a time, and mix until the dough forms.

3. Work the dough on a floured surface for around 8 to 10 minutes until it is smooth and elastic. This means that some of the gluten in the dough has had a chance to develop. After kneading, form the dough into a ball.

4. Put the dough into a bowl that has been lightly oiled, making sure to turn the dough so that all sides are coated with oil. Cover the bowl with a damp cloth and place it in a warm spot to rise for about 1 to
1.5 hours or until it has roughly doubled in size.

5. Heat oven to 475°F (245°C). If you are using a pizza stone, put it in the oven to heat too.

6. Deflate the risen dough, then portion it into two equal parts. Each part will be rolled into a circle on a floured surface to make a 12-inch diameter pizza crust.

7. Roll out the dough and place it on a baking sheet or heated pizza stone. Spread 1/2 cup of tomato sauce over each base, leaving a small California border around the edges.

8. Evenly distribute 1 cup of shredded mozzarella cheese over each pizza. Select and add your choice of toppings (like pepperoni, mushrooms, and bell peppers).

9. Combine dried oregano, dried basil, and garlic powder in a small bowl. This is your batter, not just for mixing together a few dried herbs for adding to the dish. This is your seasoned herb mix for dusting over the dish—really kicking up the flavors of all the components. It’s got umami, it’s hit all the basic flavor notes, and it will work equally well over cheese and other flavors.

10. Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
Combine the ingredients for pizza dough. Beat mixture and let it rise for 30 minutes.
On a floured surface, roll out the dough evenly. Spread sauce over the crust, followed by the toppings. Bake the pizza for 12-15 minutes.

Best Ever Pizza Recipes Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or spatula
6. Clean kitchen towel or damp cloth
7. Baking sheet or pizza stone
8. Rolling pin
9. Oven
10. Pastry brush (optional, for oiling)
11. Cooling rack (optional)

FAQ

• Q: Can I use instant yeast instead of active dry yeast?A: Yes, the same amount of instant yeast can be used. There is no need to first dissolve it in water; just mix it with the dry ingredients.
• Q: How long should the dough rise?A: Place the dough in a warm area and let it rise until it has doubled in size, which takes about 1 to 2 hours for most doughs.
• Q: Can I freeze the pizza dough?A: Surely! Following the initial rise, divide the dough, wrap it snugly, and store it in the freezer for a maximum of three months.
• Q: What are some alternative toppings for this pizza?A: Fresh basil, prosciutto, artichoke hearts, or roasted red peppers make a delicious twist.
• Q: How do I prevent the pizza from sticking to the baking sheet?A: Either use parchment paper or sprinkle a little cornmeal on the baking sheet before putting the dough on it.
• Q: Can I make the dough in advance?A: Certainly, you can make the dough the day prior. After the first rise, keep it in the refrigerator, and let it warm up to room temperature before you put it in the oven.
• Q: What is the ideal baking temperature for the pizza?A: Warm up your oven to 475°F (245°C) and cook the pizza for 10-15 minutes until the crust is golden and the cheese is bubbly.

Best Ever Pizza Recipes Substitutions and Variations

Use whole wheat flour for an all-heart dough.
Replace olive oil with avocado oil for a different flavor profile.
Swap out sugar for honey or agave syrup to add a sweet touch.
Utilize sea salt instead of standard salt for a boost in mineral richness.
Exchange tomato sauce for a white garlic sauce, and you have a different kind of pizza. This is what they do at Pie Society in Manhattan.

Pro Tips

1. Proofing the Yeast Ensure your water is warm (about 110°F) to properly activate the yeast. If the water is too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate fully.

2. Gluten Development Knead the dough until it’s smooth and elastic. This usually takes about 8 to 10 minutes by hand. Proper gluten development is key for a chewy and well-structured crust.

3. Dough Rising Allow the dough to rise in a warm, draft-free environment. If your kitchen is cool, you can heat your oven to the lowest setting for a few minutes, turn it off, and let the dough rise inside the oven with the door slightly ajar.

4. Pizza Stone Preheating If using a pizza stone, preheat it in the oven for at least 30 minutes before baking. This will ensure a crispy crust by starting the cooking process as soon as the dough hits the hot surface.

5. Seasoning Beyond the Basics Consider enhancing the herb mixture with a pinch of red pepper flakes or a drizzle of olive oil for extra flavor. This can be sprinkled on top of the pizza just before baking to elevate the taste profile.