essay how to make pizza

How To Make A Pizza Process Essay

This sample essay on How To Make A Pizza Process Essay offers an extensive list of facts and arguments related to it. The essay’s introduction, body paragraphs, and the conclusion are provided below.

How to Make a Pizza Generally if you ask someone what their favorite food is you’ll probably hear the word pizza. Pizza is one of everyone’s favorite foods. There is so many different toppings, cheeses, sauces, and crust styles. But not everyone knows how to make a pizza, so this essay will break the recipe down step by step to tell someone how to prepare and create a pizza.

First, to start out you must start by prepping all of the necessary items for the pizza. Generally you will start by making the dough.

The dough consist of two and a half cups of flour, one and a half teaspoon of yeast, half a teaspoon of salt, a small pinch of sugar, and a cup of warm water.

In order to make the dough you mix yeast, warm water, and sugar into a mixer. Then you will turn the mixer on to low and let mix for about ten minutes. Then after ten minutes of mixing you will add the flour, sugar, and salt and let mix for about twenty more minutes. Finally after the dough is finished, you will pull the dough out of the bowl and place it on a table in order to rise and later be cut, weighed, and rolled into a proportional size, round dough ball.

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Essay About Pizza

The second step to making a pizza is preparing the pizza sauce. The pizza sauce consists of 6 oz. of tomato paste, one and a half cups of water, one-third cup of olive oil, two cloves of minced garlic, a half teaspoon of oregano, half teaspoon of basil, and half teaspoon of rosemary. To start the sauce you will need to mix the tomato paste and water into a large pot. Then you will mix in your minced garlic. To mince the garlic just chop it a little bit finer than dicing it. After the garlic you will put in your dried spices.

After all of your ingredients are in give the sauce a good stirring in order to mix all of the ingredients really well. Then turn the stove on to low and let simmer for about a half hour. Later when the sauce has simmered you can add salt and pepper for taste and even sugar to sweeten the sauce a little bit. The third step to making a pizza is choosing your types of cheeses and toppings. Most pizzas use mozzarella, parmesan, and romano cheese. However you can use substitutes like provolone, fontina, feta, monterey jack, or blue cheese that give your pizza a different flavor.

Most stores have pre shredded cheese but if not use a cheese grader to shred your desired cheese. After choosing your cheese you will then pick the toppings on you pizza which could be either meat like ham, sausage, pepperoni, ground beef, italian sausage, chicken, or any other kind of meat you like. For your vegetables you can use onions, green peppers, tomatoes, olives, mushrooms, chilies, and also any other vegetable that you like. To prepare your toppings for the pizza you will need a knife and a cutting board to cut your meat and vegetables into smaller bite size pieces.

Most meats will come packaged in smaller sizes or already ground up but if not just simply cut the pieces into smaller portions. For the vegetables the easiest way to cut them is by dicing them. When dicing a vegetable cut vertical slits all the way down the vegetable and then turn the vegetable on its side and cut where the slit is the deepest. This will make little small cubes of the vegetable which is very delicious on pizza. Now that all of the essential ingredients are prepared for a great pizza you can get on your way to making a pizza.

After gathering all of your prepared ingredients, you will start with the dough again by rolling out the dough, weigh the dough to determine the size and thickness of your crust and then roll it into an even round ball. After that is done compress the dough in a bin of flour to prevent breaks and sticking of the dough. Afterwards roll the dough out until it is at your desired level of thickness and size. Then stretch the dough onto one of your baking sheets. If you want a thicker crust for your pizza uses a pan with a sidewall. It is the same process except after you roll the dough out take your sidewall pan and press the dough into the pan.

It is okay if the dough isn’t completely even in the pan because it will rise evenly when it is baked. After your dough is on or in your pan, the next process is to apply your pizza sauce. Do not apply the sauce right after it has been simmering give it time to cool so it does not melt your cheese. The easiest tool to use for this is a ladle. Use the ladle to apply as much sauce as you desire. After this is done use the bottom of the ladle to spread out the pizza sauce. It is easier to start in the center and create spiraling circles around the dough leaving enough room for crust to form.

After the pizza sauce is spread nice and even, the next step is to apply your cheese and toppings. A lot of pizza makers like to put the parmesan and romano cheese on first and then thicker mozzarella cheese. After the cheese is on there the next step is to apply your toppings. Before you apply your toppings all over the pizza remember when the cheese melts the toppings will slide with the cheese, so be sure to evenly spread your toppings out. After the toppings are spread out on the pizza the next step is to bake it in the oven. First the oven must be preheated to 425 degrees.

Other temperatures may have to be used due to the differences in ovens. After the oven is preheated place your pizza in the oven and let it bake for 15-20 minutes. When the pizza is done it will have a light golden crust. After the pizza is done take it out of the oven. Be sure to use a pair of hot mats or mittens to grab the pizza. Let the pizza cool for about five minutes. After the pizza is done cooling use a pizza cutter or knife to cut the pizza in to slices. After the pizza is cut into slices, serve the pizza on a pan and enjoy.

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How to Make Pizza, Essay Example

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Pizza is ranked among the popular foods that the world has. It refers to flat bread; round in shape, normally baked with an oven and on top is covered with mozzarella cheese, and tomato sauce. However, it is not necessary to use the afore-mentioned toppings, since they can be done according to personal preference, culture, and religion. In the discussion that follows, the focus is on the process of preparing a pizza.

While preparing a pizza, it is important to know that the steps are very simple, although it is vital to follow them well, in order to get a good product.

Adding yeast

The following is the process of preparing a pizza. Warm water is poured in a mixing bowl, and then sugar is dissolved in it. Next, yeast is added, and like sugar, one should wait until it dissolves. However, yeast is not added at once, but is it added continuously while stirring.

Sugar and water added

The mixture of sugar and water should be left to settle for ten minutes, or even more, in order to allow yeast to become active. More yeast and oil is added when the mixture appears cloudy and foamy on the surface. The two are equally dissolved through stirring.

Adding flour

Next, one should add two cups of flour to the foamy mixture, while stirring and only stop after it has dissolved in it. In order to get perfect results, one should ensure the entire mixture appears smooth. In order to ensure the dry flour is moistened, one should use hands to combine it.

Kneading the mixture

On seeing that all the moisture has absorbed the flour, and it has become a solid mass, one should discard it from the mixing bowl, and place it on a surface with flour in order to knead it properly.

Testing the dough

In order to ensure the dough is kneaded properly, one should fold it in half, and squeeze it repeatedly for around fifteen to twenty minutes. One can tell dough is kneaded well, when it appears into a silky textured ball.

Coat the dough

While in this form, it is time to coat is with a layer of olive oil. Next, the coated dough is placed on the large bowl of mixing, which is as well smeared with olive oil.

Panning the dough

The next step is panning the well-prepared dough of pizza. Many people, who have prepared pizza as challenging, because spreading the dough on the pan determines its eventual shape, have identified this step.

Methods of spreading pizza

In order to get this right, pizza makers have introduced various methods one can use to suit one’s need. Some of the well-known ways include hand tossing pizza, pizza dough pressing, and pizza dough pressing, and lastly pin rolling pizza among others.

Making pizza sauce

After making the pizza, the next step is making a pizza sauce. While at home, it is advisable to use tomato sauce, which has limited amounts of basil and oregano. Some people who eat pizza are even comfortable taking it with less tomato sauce.

Ingredients for a tomato sauce

Notably, tomato sauce is easier to make for a person who is at home. The ingredients to produce a perfect tomato sauce include butter, basil, canned Italian tomatoes, minced yellow onions, black pepper, minced garlic, salt, tomato puree, and olive oil.

Making a tomato sauce

The first step involves melting olive oil with butter in a large oven. Gradually, sauté the onion and garlic. Next, add salt, tomatoes, puree, basil, oregano, and pepper, and leave it to boil. The mixture is then covered and left to keep bubbling for close to two hours. While the mixture is still bubbling, keep stirring. Tomatoes should be crushed using a smasher, and the process should continue until the sauce attains a texture of a soup.

Cooling the sauce

Next, the sauce is put aside in order to cool down, prior to smearing it on the pizza. In the event, the cooling process is not fast, it is advisable to place it in a fridge.

Topping the pizza

Next is the process of pizza topping, which is done by spreading the sauce on the dough surface. While smearing the sauce, a margin should be left on the outer part of the dough in order to allow the crust to crisp and rise easily. Adding the pizza top should be done according to one’s preference.

Baking the pizza

The last step involves baking the pizza. The oven should be heated in advance to 450 0 F for around fifteen to twenty minutes. Following the preheating, the pizza should be placed on the center of the oven. The pan should be placed in such a way that, enough room for circulation of air is allowed. The pizza maker should ensure baking continues at that temperature for almost twenty minutes. Signs to show that the pizza is cooked include cheese melting and beginning to turn brown. In addition, the edge of the crust is brown, and at this stage, one should turn it to confirm the bottom side is equally brown.

Pizza ready

If the afore-mentioned signs are witnessed, the pizza is cooked and ready for consumption.

Evidently, preparation of pizza is a tedious process, and if not followed correctly, one may end up producing a low quality product. Therefore, it advisable for pizza makers to prepare in advance and ensure all the ingredients is in place, to ensure a good product.

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How to Make Pizza

A guide by Sam Sifton

You can make pizza at home. In fact, you can make pizza that will equal some of the best on the planet. With planning and practice, you can become good at it — even if you are a relatively novice cook. We are here to help that happen.

Before You Start

Plan ahead. Make the dough at least a day before you intend to make pizza, to give it enough time to rise.

Buy a food scale on which to weigh the ingredients for dough and toppings. It’s a smart investment: In baking, weight is a more accurate measurement than volume.

You will need a cooking surface. This could be a pizza stone or steel, or four to six unglazed quarry tiles measuring 6 inches by 6 inches from a building supply store. Whichever you use, heat in a very hot oven for at least an hour before cooking.

Roberta’s Pizza Dough

Recipe from carlo mirarchi , brandon hoy , chris parachini and katherine wheelock adapted by sam sifton.

• Yield Two 12-inch pizzas

Melina Hammer for The New York Times

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

Our Greatest Pizza Recipes —Sam Sifton

Featured in: A Little Pizza Homework . 

Ingredients

• 153 grams 00 flour (1 cup plus 1 tablespoon)
• 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
• 8 grams fine sea salt (1 teaspoon)
• 2 grams active dry yeast (3/4 teaspoon)
• 4 grams extra-virgin olive oil (1 teaspoon)

Preparation

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Storing the Dough

Allow for a minimum of three to four hours for your dough to rise. But planning further ahead pays dividends: You can store that dough in the refrigerator until you are ready to cook, which means any weeknight can be pizza night.

Melina Hammer for The New York Times pizza dough..Published 04-09-2014

We put our pizza dough in the refrigerator to rise, placing the balls of dough on a floured baking pan covered loosely with a clean, damp kitchen towel. The chill leads to a slow rise, so we generally allow it to go overnight, or for at least six to eight hours. For a faster rise, leave the dough out on a countertop, similarly covered. It should be ready — that is, roughly doubled in size — in three or four hours.

Time imparts a marvelous tanginess to pizza dough, but it extracts a price as well. What you want to avoid is a skin developing on the dough . When the dough has risen, if you are not going to use it right away, wrap it tightly in plastic wrap , or place it in a quart-size plastic bag. Pizza dough so wrapped will last in the refrigerator for three days or so.

Another option is to freeze the dough using this incredibly easy freezer dough recipe . Make it, put it in the freezer in a freezer-safe plastic bag, and then move it to the refrigerator on the morning of the evening you want to cook.

If you end up making pizza at least once a week, consider investing in a few pizza dough pans , available in restaurant supply stores.

Shaping the Pizza

Shaping a pizza takes practice. The goal is to make a thin circle of dough, with a raised edge around circumference of the pie. Don’t worry if that doesn’t happen the first few times. Pizzas shaped like trapezoids or kites taste just as delicious.

Working on a floured surface, with floured hands, softly pat down the risen ball of dough into a circle , rotating it as you do.

Using the tips of your fingers, push down gently around the perimeter of the pie, rotating it as you do, to create the edge.

Pick up the dough and lightly pass it back and forth between your palms, trying to rotate it each time you do, using gravity to help the dough stretch. At approximately 12 inches in diameter, the pizza is ready to go.

Return the pizza to the floured surface, making sure that the side that you first pressed down upon remains facing upward, and gently slide the pie back and forth a few times to make sure that it does not stick . Add a little more flour to the surface beneath the pie if it does.

Gently slide a lightly floured pizza peel beneath the pie, or place it carefully on a floured cutting board or the back of a baking pan. Make sure again that the dough can slide back and forth. If it does, the pie is certified for topping.

The act of topping a pizza is a gentle one. Use a light touch. Above all, try not to overload the pie, particularly its center, which will lead to an undercooked crust. Two to three tablespoons of sauce are all you need, and perhaps a small drizzle of olive oil, accompanied by a couple of other toppings.

Pizza sauce does not need to be cooked ahead of time, and is so simply prepared that there is no reason to use the store-bought variety. Instead, use a food processor to combine a can of whole, drained tomatoes with a splash of olive oil and a sprinkle of salt.

Spread the sauce out on the dough using the back of a spoon, stopping approximately 1/2 inch from the dough’s edges. Do not use too much ; two or three tablespoons is enough. Keep leftover sauce refrigerated.

Mozzarella is the traditional pizza cheese, but depending on the sort of pie you are creating, really any good melting cheese will do: fontina, Cheddar, Colby, blue, provolone and smoked Gouda, among others, make for delicious pizzas.

Meat on a pizza is an option for some. Sausage and meatballs are both traditional toppings and should be cooked beforehand. Pepperoni, ham and other cured meats do not need to be, though delicate sheets of air-dried beef or pork should perhaps go onto the pie midway through or at the end of the cooking process, lest they dry out in the heat.

Anchovies are a marvelous addition to pizzas, and so are clams and mussels , even sheets of smoked salmon, particularly when paired with crème fraîche and capers.

Making a fried egg breakfast pizza is not for freshman-class pizza makers. Sliding a pizza topped with a raw egg into a hot oven takes patience and practice. In the meantime, while your pizza is cooking, gently fry an egg in olive oil in a small skillet on the stove, and when the pizza is done, slide it gently on top of the pie.

You can put anything on a pizz a . The question is where, and when. Herbs can go below cheese to protect them from the heat of the oven, or onto the top of the pie when it’s done.

Pineapple can take heat like a fireman and can go on from the start, raw. Grapes can, too (a nice pairing for sausage). Mushrooms , though, should be cooked on the stovetop before you use them as a topping for pizza. Likewise peppers both red and green. (Thinly-sliced jalapeno pepper is an exception.) Potatoes can go on a pizza raw only if you’re cooking in a very, very hot oven and you’ve sliced them very, very thinly – otherwise, parboil them before slicing and adding them to the top of a pie. Grilled asparagus is an excellent addition to a “white,” or tomato-free pizza. We like thinly sliced Brussels sprouts , sometimes, on similar pies (pair with pancetta!), and leeks melted slowly over butter as well.

As a rough guide: Precook anything that won’t cook fast, or cut it so thinly that it will. Anything delicate, like a pile of arugula dressed simply in lemon juice and oil, can go on the pie when it’s done, to cook gently in the pizza’s residual heat.

Cooking the Pizza

We cook most of our pizzas in the oven, on top of a stone or a steel. But you can bake pizza in a sheet pan as well, or grill it outdoors. You can even cook a pizza on a stovetop.

Baking in the Oven

To bake a pizza in an oven, you’ll need either to do it on a stone or metal surface, or in a sheet pan. Either way, you should set the oven to its highest temperature and let it heat it for a full hour before you intend to cook.

If you are using a pizza stone, steel or a set of tiles, begin by placing it on the middle rack of the oven before you turn it on, allowing it to preheat for a hour.

When you’re ready to cook, carefully place your shaped dough on a lightly floured pizza peel or cutting board, or on the back of a baking pan. Gently shake the peel, board or pan back and forth a few times to make sure the dough can move, then add your toppings.

Pick up your pizza peel with the topped pie on top of it, and gently slide the pie onto the stone or tiles, starting at the back of the oven and working your way toward its front. Bake for about four to eight minutes, until the edges are a beautiful golden brown, and the sauce and cheese are bubbling nicely. Slide the peel back under the baked pizza to remove it from the oven, and then slide the pizza onto a cutting board, where it can be cut into slices.

If you are using a sheet pan, lightly oil the pan , then stretch the risen dough into the shape of the pan, then top and place in the oven until golden brown and bubbling.

Pan-Frying on the Stovetop

Cooking a pizza on top of the stove is a simple way to get started in the pizza-making game, and a single ball of dough will yield two pan pizzas .

Simply heat a 10-inch cast-iron skillet over medium-high heat, then film it with olive oil. Take one half of a ball of risen pizza dough and press it out into a circle just smaller than the pan .

When the oil shimmers, put the dough in the pan and adjust the heat so it browns evenly without burning. Prick the dough all over with the tines of a fork. Cook this round in the pan for a minute or so, then turn it over with the bottom is browned and cover with toppings. Either top the pan with a lid to melt the cheese or run it under a broiler to achieve the same result.

Grilling Outdoors

Grilling pizza really means grilling one side of a flatbread over fire , then turning it over and topping it. And while you can certainly use our essential pizza dough recipe to do that, a sturdier dough recipe that is less prone to ripping will yield a better result.

To cook a pizza on a grill requires some planning. You need to cook one side of the pizza before turning it over and topping it, and cooking the other side. So take time to assemble all the ingredients you’ll need to make the pizzas beforehand.

Prepare a hot fire; if your grill grate is clean, you shouldn’t need to oil it. Slide the pizza dough from the peel onto the rack. After a few minutes, use tongs to lift the dough and check whether it’s browning on the bottom . Watch closely so it doesn’t burn. When it’s nicely browned, use the tongs to flip the dough over, then brush it with olive oil and cover it with toppings. Place the lid on the grill for a few minutes more until the cheese is melted.

Our Best Pizza Recipes

Pizza Margherita

Sam Sifton, Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock

15 minutes, plus 1 hour to heat oven

Quick Pizza Dough

Suzanne Lenzer

About 30 minutes

Green and White Pizza

Mari Uyehara, Cathy Lo, Joe Beddia, Pizzeria Beddia

2 hours 15 minutes, plus about 28 hours’ fermenting, rising and resting

Lidey Heuck

Rick Easton’s Pizza With Peppers

Mark Bittman, Rick Easton

1 hour, plus rising

Pizza Sauce

Creamed Kale Pizza

Cheeses Pizza

See all recipes

How to Make Pizza at Home

An easy homemade pizza recipe from our test kitchen with tips to make it your own.

We've been independently researching and testing products for over 120 years. If you buy through our links, we may earn a commission. Learn more about our review process.

Ingredients

Cornmeal for baking sheet

Flour for surface

pizza dough (thawed, if frozen)

marinara sauce

mozzarella cheese, coarsely grated

grated parmesan

Basil, for sprinkling

• Step  2 On a lightly floured surface, shape pizza dough into a 14- to 16-in oval or circle and place on prepared sheet (make sure that the dough slides easily around the sheet, if not, add a bit more cornmeal). 
• Step  3 Spread sauce on dough, leaving a ½-in boarder all the way around and sprinkle with mozzarella and then Parmesan. If using a stone, slide the pizza off the sheet onto the stone. Bake until crust is golden brown, 10 to 12 minutes. Sprinkle with basil just before serving, if desired.

Five Steps for Delicious Pizza at Home:

1. start with a solid pizza dough recipe..

To quote Ina Garten, “store-bought is fine,” but making pizza dough from scratch allows you to control the ingredients and ultimately the results. A lot of recipes call for “00” flour, but remember that “00” only refers to the fine grind of the flour, not a high protein content, which is often insinuated by pizza dough recipes. A finer grind requires less hydration than a typical all-purpose grind, which creates a less chewy dough, while a higher protein percentage provides more structure.

When we chatted with Laura Meyer, Administrator and Instructor at the International School of Pizza and one of the presenters on Breville’s “ Meet the Makers: A Virtual Pizza Tour ,” and she shared that most pizzerias use a blend of flours, which contribute to a unique texture and taste. When shopping for flour, she recommends purchasing from smaller mills that offer more variety, including curated pizza dough mixes, like this one from Central Milling .

2. Make the dough.

Pizza dough can be made by hand, in a food processor , or in a stand mixer . When making a pizza dough by hand , it’s best to start by using a wooden spoon to stir together the liquid ingredients (including proofed yeast) in a large bowl with half of the dry ingredients. From there, add the remaining dry ingredients little by little, until the dough starts to form a shaggy ball and has difficulty incorporating more dry ingredients. Once the ball is firm, transfer to a floured surface and use your hands to knead until it is smooth and springs back when touched.

To make pizza dough in a food processor , add the dry ingredients to the bowl first. Pulse a few times to stir. Then, with the motor running, use the feed tube to slowly add in the liquid ingredients until the dough forms a ball and rotates around the bowl without sticking to the sides. Process for about 30 seconds.

To make pizza dough in a stand mixer , add the liquid ingredients to the bowl first and, while the mixer is running on low, add in the dry ingredients, little by little, until the dough forms a ball and doesn't stick to the sides. Increase the speed to medium-low and allow to knead for about 5 to 6 minutes, adding in more dry ingredients as necessary. The beater or dough hook may be used.

3. Proof the dough.

Once the dough is kneaded, transfer to a large bowl and cover with plastic wrap and/or several dish towels so it can proof. As the dough proofs, it will form air bubbles, which increase the size of the dough, and develop flavor. Proofing can take place in a warm area where it will bulk up quickly, or even in the fridge over a couple of days. (If proofing in the fridge, cover loosely with plastic wrap to avoid condensation from forming.) The longer you proof dough, the more flavorful it will become; take care not to overproof because it can become sour. A general rule of thumb is to proof it until it doubles in bulk.

After the dough has proofed, divide into individual balls that can be stretched just before cooking.

4. Prepare the sauce and toppings.

Different styles of pizza use different types of sauce. Since the sauce cooks in the oven, there’s no need to cook it beforehand unless you’re looking for an extra deep tomato flavor. For a Neapolitan style, try whole canned tomatoes that you break up with your hands, or for New York style, try crushed tomatoes seasoned with dried Italian seasoning.

When adding the sauce to the dough, add less than you think you'll need and use the bottom of a ladle to even it out as much as possible. Pools of sauce slow down the cooking process and cause wet spots.

Almost anything can be used as pizza topping, but keep in mind that you want to try to balance the flavors as much as possible. If you like a lot of sauce and it’s very flavorful, stick to simple flavors that won’t compete, like cheese and simply seasoned vegetables. If you have toppings you want to show off, like a creamy burrata or a special meat like prosciutto, let those ingredients be the star by using a scant amount of sauce or other overpowering additions.

Toppings can be added to pizza raw or cooked, before or after cooking the pizza. When deciding how to use, think of the flavors you want to achieve; cooking them before will create deeper flavors, while cooking them during will create more simple ones. Pre-cooking meat, like sausage, on the other hand, will make it drier, while cooking it on the pizza will make it more tender and juicy.

5. Shape the dough.

When ready to form the pizza, Anthony Falco, International Pizza Consultant and the first instructor on Breville’s “Meet the Makers: A Virtual Pizza Series, ” recommends doing so on a wooden peel that can be used to transfer the pizza to the oven. Flour the peel generously and often to make sure the dough doesn’t stick. All purpose flour can be used, or some people like semolina or cornmeal; both are granular and don’t clump.

To shape the dough, Meyer recommends using your hands versus a rolling pin, which can deflate the dough and make it less airy. Push it down in the middle first, and then form the crust a little so it can stay intact while the rest of the dough is shaped. When done, Falco uses his fingertips to dimple the center, which he says leaves air in there and is also good for toppings.

6. Bake the pizza.

Now, for the fun part. Pizza can be baked many ways: in the oven, in a toaster oven, in a skillet and then finished under the broiler, in a sheet pan, or on a grill. To bake pizza in an oven, Meyer highly recommends a baking steel, which retains heat even better than a baking stone. She also recommends investing in two, particularly if you plan on making more than one pizza at a time. To use, position the baking steel or stone on the top rack of your oven (instead of the bottom, which is often recommended!) while your oven heats up to 500ºF or the highest temperature. If you don’t have a baking steel or stone, you may also use a sheet pan flipped upside down.

When heated, use a wooden or perforated peel to transfer the pizza to the baking steel or stone on the upper rack. Monitor it until the cheese is melted, the crust is browned and the bottom is fully cooked. The pizza may be transferred to the middle rack toward the end of cooking to finish.

• Toaster ovens are a great option to make pizza because they get very hot in a short amount of time. Many are big enough to fit a 12-inch pie and can be used with a stone. Use the highest temperature on convection mode and the bottom rack.
• Cast iron skillets are a popular way to make pizza. They can be used to start the cooking process on the stovetop for a very crispy bottom, or completely in the oven for a saucy, deep dish. When using a cast iron, apply a generous amount of oil to the bottom of the pan, and stretch your dough directly in the pan. Top with ingredients, and either heat over medium high until the crust forms and finish in a hot oven, like this method, or under a broiler, or transfer skillet with uncooked pizza to the middle rack of a preheated oven until fully cooked.
• Sheet pans may also be used to make Grandma or Sicilian style pizza. Just like when using a cast iron skillet, generously coat the bottom of the pan with oil before spreading out the dough. Bake on the bottom rack of a very hot oven until browned and crispy.
• To make pizza on a grill, heat until the temperature reaches about 700ºF. Shape the dough, brush one side with oil and cook, oil-side down, over medium-high with the lid closed until firm. Add more oil to the top, flip and then add the toppings. Reduce the heat to medium, close the lid, and cook until the cheese is melted and bottom is golden brown.

7. Cool the pizza.

Once your pizza is cooked, Falco recommends using a metal pizza peel to remove it from the oven. He also suggests transferring it to a wired rack before serving, where it can stay crisp and not soak up any possible condensation.

At Home Pizza-Making Must Haves

Epicurean Pizza Peel

This pizza peel is large enough to build a 12-inch pizza on and can be used to transfer pizza in and out of the oven. It's sturdy, yet lightweight with a reversible beveled edge to get under cooked pizza. It can also be used for cutting on and serving. 

Cuisinart 3-Piece Pizza Grilling Set

A flexible metal pizza peel makes for easy pizza retrieval; plus, this one has a folding handle for storage. The included pizza cutter and pizza stone, which can be used in the oven or on the grill, feel like a bonus. 

Baking Steel The Original Baking Steel

Baking steels get even hotter than pizza stones, which better replicate brick-oven results; their rectangular shape allows for more heating and cooking area.

Lodge Cast Iron Skillet

Cast iron skillets get hot and stay hot without the use of pizza stones or steels. Top with extra sauce for a deep dish, or as you normally would for a more personal pan take. 

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How to Make Pizza from Scratch

Last Updated: September 21, 2023 Approved

This article was co-authored by Ollie George Cigliano . Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University. wikiHow marks an article as reader-approved once it receives enough positive feedback. In this case, 100% of readers who voted found the article helpful, earning it our reader-approved status. This article has been viewed 169,391 times.

Pizza is yummy, filling, and relatively easy to make. Plus, you can create this delish treat right from your own home! Prepare the dough, sauce, and ingredients separately. Once each of these elements is ready, combine them and cook the pizza at a high temperature until it turns crispy and delicious.

Ingredients

Pizza dough.

Makes enough for two 10-inch to 12-inch (25.4-cm to 30.5-cm) pizzas

• 1-1/2 cups (375 ml) warm water
• 1 package or 2-1/4 tsp (11.25 ml) active dry yeast
• 3-1/2 cups (875 ml) bread flour
• 2 Tbsp (30 ml) olive oil
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) sugar

Pizza Sauce

Makes 2 cups (500 ml) of sauce

• 1 Tbsp (15 ml) olive oil
• 2 tsp (10 ml) minced garlic
• 1/4 cup (60 ml) minced sweet onion
• 1/2 tsp (2.5 ml) dried oregano
• 1/2 tsp (2.5 ml) dried basil
• 1 lb (450 g) diced fresh tomatoes OR 14.5-oz (430-ml) can of diced tomatoes, undrained
• 1/2 tsp (2.5 ml) sugar
• 1/4 tsp (1.25 ml) salt
• 1/4 tsp (1.25 ml) ground black pepper

Pizza Toppings

Makes enough for 1 or 2 pizzas

• 8 oz (225 g) mozzarella cheese
• 4-inch (10-cm) stick of pepperoni
• 4 oz (110 g) bulk sausage
• 1/2 of a small onion, roughly chopped
• 1 sweet bell pepper, roughly chopped
• 1/4 cup (60 ml) fresh basil

Pizza Assembly

• 1 to 2 Tbsp (15 to 30 ml) olive oil
• 1/4 cup (60 ml) cornmeal

Preparing the Pizza Dough

• Ideally, the water should be "blood temperature," or between 96 to 98.6 degrees Fahrenheit (35.5 to 37 degrees Celsius).
• Allow the mixture to sit for 5 minutes, or until the yeast fully dissolves and starts to foam.

• For this recipe, you'll knead the dough by hand. If you plan to use a stand mixer, however, you can place the flour into the bowl of the mixer instead of the table or counter.

• After mixing the water into the flour, repeat this step with another one-third of the water, followed by the remaining third.
• When finished, a very sticky dough should form.

• If you'd prefer to knead the dough using a stand mixer, fit it with the dough hook attachment and work the dough on low to medium spread for 10 minutes. [2] X Research source

• Ideally, the air temperature should be between 75 and 85 degrees Fahrenheit (24 to 29 degrees Celsius).
• If you do not have a warm enough spot, heat the oven to 150 degrees Fahrenheit (65 degrees Celsius). Turn off the preheated oven and give it several minutes to cool slightly, then allow the bowl of dough to rise inside.

• Place the balls of dough 1 inch (2.5 cm) apart on a lightly floured surface. When they expand enough to touch, they'll be ready to use or store.
• If you wish to save one or both rounds for another time, you can place the dough in an airtight container and freeze it for up to two weeks. Fully thaw frozen dough to room temperature before working with it, though.

Preparing the Pizza Sauce

• If you don't mind getting your hands dirty, you could also crush the tomatoes by hand instead of using a fork. Doing so would actually make it easier to control the process.
• Set the tomatoes aside after crushing them.

• Give the oil at least 30 to 60 seconds to warm up. You should be able to turn the pan and easily coat the bottom with the oil once it's warm enough.

• Watch the contents of the saucepan carefully at this point. Minced garlic can burn quickly if you leave it unattended.

• Allow the mixture to cook at medium-high heat, stirring frequently, until it begins to boil gently.

• You can simmer the sauce for up to 90 minutes. A sauce that simmers for longer periods will be thicker and more flavorful.

• If you want to save part of the sauce or all of the sauce for later, you can pour the cooled sauce into an airtight container and refrigerate it for up to one week. If frozen, the sauce can last for up to two months.

• After you puree the sauce, it should be ready to use.

Preparing the Pizza Toppings

• For an even cheesier experience, double the amount of cheese and slice it into 1/4-inch (6-mm) thick pieces.
• You can save time by using pre-shredded cheese or change the flavor by mixing different types of cheese.

• If desired, you could dice the pepperoni into small cubes instead of slicing it.
• You may omit the pepperoni if you do not wish to include it.

• The sausage is only optional. You can skip it or add other meats to the pizza, as well. Some meats, like bacon, will need to be cooked and crumbled ahead of time. Others, like ham, only need to be sliced.

• While this recipe only lists onions and peppers, you can use other vegetables, as well. Poaching the vegetables in oil will make them taste richer. [5] X Research source
• Allow the oil to heat slowly to 190 degrees Fahrenheit (90 degrees Celsius) before adding the vegetables. If the oil sizzles or steams, it is too hot. Poach the vegetables in this hot oil until they soften, then fish them out with a slotted spoon and drain on clean paper towels.

• Do not use a knife. Chopping fresh basil could cause it to bruise.
• You can also experiment with other fresh herbs, like oregano and parsley.

Pizza Assembly and Cooking it

• Meanwhile, prepare a pizza stone or round baking sheet by coating it with a fine, even layer of cornmeal or flour.

• If necessary, use a lightly floured rolling pin to flatten the dough to a thickness of 1/4 inch (6 mm) or less. [6] X Research source
• Alternatively, spread the dough out as much as possible on the work surface, then carefully pick it up. Place both fists beneath it and gradually stretch the dough out further, using a circular motion.
• Note that if the dough shrinks back while you roll it out, allow it to rest for 5 minutes before continuing.

• The oil should help the crust remain crisp even after you add the toppings.

• Ideally, you should leave 1/2 inch (1.25 cm) between the edge of the sauce and the edge of the pizza dough. Leaving a little space should prevent the sauce from bubbling over the edge of the pizza and making a mess.

• Continue to leave 1/2-inch (1.25-cm) of the outer crust edge uncovered.
• Add toppings sparingly. If you add too many, you run the risk of drowning out the flavors instead of allowing them to complement one another.

• Consider rotating the pizza after the first 5 to 7 minutes to ensure even browning.

Community Q&A

• No oven? No problem! You can make pizza without an oven using a skillet, grill, or tawa. Thanks Helpful 0 Not Helpful 0

Things You'll Need

Prepare the pizza dough.

• Small mixing bowl
• Cutting board, clean table, or clean countertop
• Large mixing bowl
• Plastic wrap

Prepare the Pizza Sauce

• Medium mixing bowl
• 2-qt (2-L) saucepan
• Spatula or wooden spoon
• Immersion blender

Prepare the Toppings

• Sharp knife
• Small skillet
• Small saucepan
• Slotted spoon
• Paper towels

Assemble and Cook the Pizza

• Pizza stone or pizza-shaped baking sheet
• Rolling pin
• Pastry brush
• Pizza slicer

You Might Also Like

• ↑ http://www.jamieoliver.com/news-and-features/features/how-to-make-pizza-from-scratch/#LyI8LiyvDsBvGZXu.97
• ↑ http://www.simplyrecipes.com/recipes/homemade_pizza/
• ↑ http://www.foodnetwork.com/recipes/basic-pizza-sauce-recipe.html
• ↑ http://www.kitchentreaty.com/our-very-favorite-homemade-pizza-sauce/
• ↑ http://www.bonappetit.com/test-kitchen/cooking-tips/article/pizza-with-mario-batali
• ↑ https://www.thekitchn.com/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384

About This Article

To make pizza from scratch, start by mixing water, yeast, salt, and sugar in a bowl. In a separate mound of flour, use your fingers to form a deep well with high walls, and pour your wet mixture in the well to make your dough. Then, knead the dough for 10 minutes before allowing it to rise in an oiled bowl for 1 hour. Once it has risen, cut the dough in half, flatten and shape the dough into a circle, and transfer it to a pizza stone or baking sheet. Next, add your pizza sauce, cheese, and toppings, like pepperoni. Finally, place the pizza in a 450°F oven for 10 to 15 minutes, slice, and serve. To learn how to make your own pizza sauce, keep reading! Did this summary help you? Yes No

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