Save money on delivery and make the best homemade pizza! Tips and tricks on the best pizza dough and sauce, plus tips on rolling and baking pizza at home.
Back about 10 years ago I was on a mission to find the best pizza crust and the best pizza sauce recipes. I’ve lived in rural areas most of my life and pizza delivery was not an option. I can count on one hand the amount of times I’ve had pizza delivered to my front door in my entire life.
Sad? Nope, not at all. If I was used to delivery pizza, I wouldn’t have spent time to create our my delivery-style homemade pizza. When I crave pizza, it’s this homemade pizza I want.
A few weeks ago I traveled to Chicago with with Red Star Yeast to learn all about their new Platinum Sourdough Yeast and take part in a Pizza Masterclass with Chef Leo at North American Pizza and Culinary Center. I learned his secret tricks to help you make the perfect pizza at home and I’m sharing them with you today!
The first step to making a delicious homemade pizza is to start with the crust. After searching and testing many recipes, we landed on this pizza crust recipe that we’ve used for over 10 year. And we love it.
Here are pro tips for key pizza dough ingredients:
Pizza Classico is simply a traditional pizza with tomato sauce and your favorite cheese, veggies and meats. Get creative with this!
Just remember…Don’t overdo it with sauce, cheese or any one topping. A good pizza will have an equal mix of all flavors. You want to taste every part!
Now this is one of the important parts. Most of the pizza ovens we saw in Chicago were extremely high heat. Think up to 900 degrees Fahrenheit!
Set your home oven to 550 degrees F. If it doesn’t go to 550 degrees F, set your oven to as high as it will go. Trust me, it’s OK. The oven wouldn’t have that high of a setting if it wasn’t meant to go that high.
The exact timing will all depend on the size of your pizza, the temperature of the oven, the thickness of the crust, how many toppings you have, and how browned you like your pizza.
I cook personal sized pizzas for about 8 minutes. Larger pizzas might go in for 12-14 minutes.
Just remember… the oven is hot. Watch your pizzas closely!
Because the oven rack has grates on it and the pizza is soft, you’ll want to start the pizza on a pan or pizza screen. After it bakes and firms up some on the bottom, you can use a pizza peel to transfer it right to the rack if you’d like.
If you don’t want to worry about transferring it, use a baking stone. Emile Henry has gorgeous pizza stones that can be put right from the freezer into the oven…and you can cut the pizza right on it too!
Be sure to preheat the pizza stone in the oven while the oven itself is heating. This will give the crust an amazing crispy texture.
**Pro Tip: Use a baking stone ABOVE the pizza and BELOW the pizza. This allows the pizza to cook evenly. See the tip in action in this picture below.**
Yes! There are two ways to do this: