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Close-up of a pepperoni pizza slice with melted cheese, tomatoes, and onions, perfect for pizza night.

Easy Homemade Pizza

Create delicious homemade pizza for your family on busy weeknights. This recipe is designed for convenience and fun, allowing everyone to customize their own pizza.
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Prep Time 15 minutes
Cook Time 30 minutes
Rising Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 pieces
Course: Dinner
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1-1/4 cups warm water (110° to 115°)
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
For the Sauce and Toppings
  • 1 can (15 ounces) tomato sauce
  • 3 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 2 cups toppings of your choice (optional) like sliced pepperoni, cooked crumbled sausage, chopped onion, sliced mushrooms, chopped green pepper or sliced olives
  • 2 cups shredded part-skim mozzarella cheese

Equipment

  • Large bowl
  • 12-inch pizza pan

Method
 

  1. In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes.
  2. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms.
  3. Turn dough onto a floured surface. Knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Punch down dough and divide in half. Press each half into a greased 12-inch pizza pan.
  5. Combine tomato sauce, oregano, and basil. Spread over each crust. Add your desired toppings, if using. Sprinkle with cheese.
  6. Bake at 400°F (200°C) for 25-30 minutes, or until the crust is lightly browned.

Nutrition

Calories: 485kcalCarbohydrates: 63gProtein: 18gFat: 18gSaturated Fat: 5gCholesterol: 24mgSodium: 972mgFiber: 4gSugar: 3g

Notes

This recipe makes two pizzas. Feel free to use your favorite store-bought dough if you are short on time.

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