Easy Homemade Pizza

Good homemade pizza is all about the crust. I made my own pizza crust for the first time as a teenager, but it never seemed as good as the store bought or fast food version. I think it was because I was trying to make “American style” pizza crust. And unless you have a lab in your kitchen filled with industrial chemicals, chances are no pizza you make at home will ever taste like dominos or pizza hut. But that doesn’t mean you can’t make pizza that tastes even better. The best pizza I ever tasted was on a beach in Italy about two years ago. It was there where I realized what pizza SHOULD taste like. Pizza should not have thick bready crust. It should be thin and chewy and crispy. To make authentic Italian pizza crust, all you need is flour, salt, water, yeast, and a touch of olive oil. NO SUGAR, don’t even think about it. It doesn’t need it. Save the sugar for the tiramisu.


  • 300 grams all purpose flour (about 2 and 1/2 cups)
  • 3/4 cup warm water (150 ml)
  • 1 packet instant yeast
  • 1 tsp salt
  • 4 pinches of cornmeal
  • 1 400g can diced tomato
  • 1 tbsp Italian herb mix
  • 1 200g bag shredded mozzerella cheese
  • toppings of your choosing (BUT DON’T GET CRAZY)
  • salt and pepper to taste



First, about 4 hours before you want dinner, put two cups of flour into a large mixing bowl and stir in salt, save about 1/2 of a cup of flour on the side. (this makes mixing dough easier) Then mix yeast and warm water in a cup, then pour into mixed flour and salt. Knead dough for AT LEAST ten minutes, adding a spoonful of flour each time dough gets too sticky to work with. Then once the dough is nice and smooth, let rest for at least 3 hours. (Longer and slower is even better). After three hours is up, knead dough into four little balls and let rest another 45 minutes. IT WILL BE WORTH IT TRUST ME. While that is happening make your pizza sauce and preheat your oven to about 450F/230C. Your oven needs to be HOT. I make my sauce by dumping a can of dice tomatoes into a saucepan with Italian herbs/salt/pepper and letting it simmer for half an hour. Once everything is ready, stretch the dough balls into little pizzas and top with sauce and cheese. I cook mine in a cast iron skillet with a pinch of cornmeal, but use a pizza stone if you’ve got one. What’s great about a cast iron skillet is that if the cheese is getting brown and the crust still needs time, just pull it out and put it on a burner on medium until the crust is nice and crispy.


Nutrition for 1/4 of recipe

  • 426 calories
  • 11.8 (g) fat
  • 56.6 (g) carbs
  • 16.3 (g) protein


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