Making great pizzas at home. Including tips on making pizza dough, homemade tomato sauce, types of cheeses that work best, and more.

THE PIZZA DOUGH

A basic bare-bones pizza dough recipe typically contains flour, water, a leavening agent (such as as yeast or baking powder), and salt. Other popular ingredients such as olive oil, sugar, or honey can be added as well to give your pizza dough unique characteristics.

Flour options: True pizza fanatics insist on 00 flour which is finely sifted soft Italian flour that is made from the endosperm of the wheat kernel. 00 flour tends to be a little more expensive and is not that easy to find here in the U.S. If you can't find 00 flour then a great substitute is all-purpose flour.

All-purpose can makes a great pizza dough, but adding other flours in with all-purpose flour can give different flavor profiles. Try mixing in some bread flour for a chewier crust, add some semolina flour to give your pizza dough a nutty and slightly sweet flavor, or add in some whole wheat flour to give your dough a hearty and more dense texture.

Have fun experimenting with different flours and ratios to find your perfect pizza crust.

Dough ingredient ratios: When making pizza dough a rule of thumb for a large 16-inch pizza crust is roughly 1/2 tsp salt, 1 cup water, 2 tsp yeast, 3 cups flour. Now this just a suggestion, you may like your pizza dough a little saltier or you may want add other ingredients such as honey to sweeten it a bit. The most important you thing you want to pay attention to is the flour to water ratio, there are many variables that can affect this ratio, such as the type of flour being used or even the humidity of the air. If your dough seems too dry then add a tiny bit more water, or if it seems to wet then add a tiny bit more flour. Ideally, as you knead, your dough should become smooth and slightly tacky to the touch.

THE PIZZA SAUCE

You could just buy a jar of pizza sauce for your pizza, but making it yourself is not only much more satisfying, but it also tastes better and is much healthier for you too, and it's really pretty easy to do. Pizza sauce doesn't have to tomato based either, some other great pizza sauces include: pesto sauce, alfredo sauce, aioli sauce, or even bbq sauce.

BEST TYPES OF TOMATOES FOR PIZZA SAUCE:

San Marzano tomatoes:

San Marzano tomatoes are known for their unique flavor profile and are considered the gold standard for pizza sauce. These tomatoes are grown in the volcanic soil of the Campania region in Italy and possess a sweet, low-acid taste. They are elongated in shape with thick meaty flesh and fewer seeds, making them perfect for creating a smooth and velvety pizza sauce.

The high sugar content in San Marzano tomatoes caramelizes during cooking, resulting in a rich and complex flavor that intensifies as it simmers. Their natural sweetness balances well with other ingredients, such as garlic, herbs, and olive oil, making them a top choice for traditional Neapolitan-style pizza.

Roma tomatoes:

Roma tomatoes, also known as plum tomatoes, are widely available in grocery stores and markets. They have an oblong shape and thick flesh that contains fewer seeds compared to other tomato varieties. While they do not possess the same depth of flavor as San Marzano tomatoes, they still provide a delicious base for homemade pizza sauce.

Roma tomatoes have a slightly more acidic taste than San Marzano tomatoes, which can be balanced by adding a pinch of sugar or honey while cooking. Their meaty texture makes them ideal for simmering into a thick sauce without becoming watery. Moreover, their availability year-round ensures that you can make pizza sauce using fresh tomatoes whenever you desire.

PEELING YOUR TOMATOES

When making your tomato sauce you first may want to peel your tomatoes. Peeling your tomatoes is really more of a personal preference and isn't necessary, but peeling your tomatoes first will give your pizza sauce a more consistent texture and will reduce the cooking time of your pizza sauce.

To easily peel tomatoes simply score an "X" mark on the bottom of each tomato using a sharp knife then place the tomatoes in boiling water for 1 to 2 minutes, or until you notice the skin separating from the tomatoes. Rinse the tomatoes under cold water until cool then use your fingers to pull the skins off.

COOKING YOUR TOMATOES

Start by heating up some olive oil in a large saucepan over medium heat then chop your tomatoes and add them to the pan. At this point you can add seasonings such as garlic, herbs, salt, pepper, etc. Simmer your sauce until thickened, there's quite a bit of water in tomatoes so it may take a while for your tomatoes to break down and get a thick pizza sauce consistency, but the end result is worth it.

THE TOPPINGS

Cheeses: Traditional pizza cheeses are mozzarella, Parmesan, and provolone. Mozzarella will give the pizza a creamy texture, while Parmesan and provolone will give it added flavor. Additionally, adding some grated Romano cheese can give the pizza an extra depth of flavor. SOme other not so traditional, but just as tasty cheeses you may want to try include: cheddar, monterey jack, feta, or asiago just to name a few.

Try to avoid using pre-shredded cheeses because they're often coated with a cellulose mixture that helps prevent the cheese shreds from sticking, which is not only unhealthy but also hinders the melting process of the cheese while it’s on your pizza.

Meats & veggies: When it comes to toppings, the options are nearly endless. Popular toppings include pepperoni, sausage, mushrooms, onions, and peppers. For those looking for something a bit more adventurous, consider topping your pizza with chicken, olives, artichoke hearts, pineapple, or even jalapeños.

It’s always best to precook any meat toppings to ensure they’re cooked through and to prevent any excess fat from the meats your pizza greasy. You may want to precook mushrooms as well to reduce any moisture while your pizza cooks in the oven.

BAKING YOUR PIZZA

One of the most desirable qualities of a well-cooked pizza is a crispy crust with just the right amount of chewiness. Cooking at a high temperature, typically around 500°F (260°C) or higher, allows the dough to rapidly rise and develop a beautiful golden brown color. The high heat quickly evaporates the moisture from the dough, resulting in a crust that is both crispy on the outside and tender on the inside.

Pre-baking your pizza crust: When making homemade pizza, it's common for the crust to cook slower than the toppings, resulting in an undercooked center. Pre-baking your crust helps overcome this issue by partially cooking it beforehand. By doing so, you can ensure that your crust bakes evenly and thoroughly throughout, eliminating any raw or undercooked spots.

Another benefit of pre-baking your pizza crust is the ease of handling it during the topping process. By partially baking the crust, it becomes sturdier and less prone to tearing or becoming overly floppy. This makes it easier to spread sauce, sprinkle cheese, and arrange toppings without worrying about the crust losing its structural integrity. The result is a more aesthetically pleasing and well-constructed pizza.

Using a pizza stone: When it comes to making the perfect homemade pizza, investing in a pizza stone is a game-changer. This simple kitchen tool has been used to create authentic, crispy crusts that rival those made in brick ovens.

One of the main advantages of using a pizza stone is its ability to distribute heat evenly. Made from natural materials such as clay or cordierite, a pizza stone absorbs and retains heat efficiently, resulting in a consistent and crispy crust. It helps eliminate any hot spots that may occur when baking directly on a regular baking sheet or pan.

EATING YOUR PIZZA

Now it's time for the best part of homemade pizza, Eating it! Whether you cut it into squares or triangles, fold it or eat with a fork, you'll be sure to enjoy your pizza even more knowing you made it yourself.