Easy homemade pizza dough with family-favorite toppings
Homemade Pizza Night
Homemade Pizza Night
1h 30mEasy
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Servings
8
2 large pizzas
Difficulty
Easy
Cost
Budget
$
Homemade Pizza Night
Easy homemade pizza dough with family-favorite toppings
Simple pizza dough made from scratch and topped with sauce, mozzarella, and everyone's favorite toppings. A fun weekend activity that results in restaurant-quality pizza at home.
75m
Prep Time
15m
Cook Time
90m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Homemade pizza night is about more than dinner—it is a family activity where everyone gets to roll dough and choose toppings. This easy dough comes together quickly and produces a chewy, flavorful crust.
Ingredients
- 3 cups all-purpose flour
- 1 packet (2.25 tsp) instant yeast
- 1 cup warm water
- 1 cup pizza sauce
- 3 cups shredded mozzarella cheese
- Desired toppings: pepperoni, veggies, sausage
Instructions
- 1
Mix flour, yeast, 1 tsp salt, 1 tsp sugar, and 2 tbsp olive oil. Add warm water and stir until a dough forms. Knead 5 minutes.
- 2
Cover dough and let rise in a warm spot for 1 hour until doubled. Preheat oven to 500°F with a baking sheet or pizza stone inside.
- 3
Divide dough in half. Stretch each half into a 12-inch round on parchment paper.
- 4
Spread sauce over dough, leaving a 1/2-inch border. Top with mozzarella and desired toppings.
- 5
Slide pizza (on parchment) onto the hot baking sheet or stone. Bake 10-14 minutes until crust is golden and cheese is bubbly.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
All-purpose flourBread flour for a chewier crust
More gluten development means more chew
Pizza saucePesto, alfredo, or BBQ sauce
Different sauce bases create entirely different pizzas
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Preheat the baking sheet or pizza stone in the oven—a hot surface gives the crispiest bottom crust.
Let each family member top their own half or mini pizza for a fun interactive dinner.
Storage
Refrigerate leftover pizza up to 3 days. Freeze dough balls up to 3 months.
Reheating
Reheat slices in a skillet over medium heat with a lid for crispy bottom and melted cheese.
Nutrition Facts
Per serving (30mg) · 8 servings
Calories350
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates12g
Fat44g
Fiber580mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make the dough ahead?
- Yes—refrigerate dough up to 3 days. Cold fermentation actually improves the flavor.
- Do I need a pizza stone?
- No—a preheated inverted baking sheet works almost as well.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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