My favorite thing on a Friday night during winter months is pizza and a movie. Something about it is so comforting after a busy week and reminds me of my childhood. So, here’s my Easy Pizza at Home Recipe that’s ready in under 3 hours and even better than frozen store-bought pizza!

Ingredients you’ll need:

Different Pizza Toppings:

Margherita: pizza sauce, (low moisture) grated aged mozzarella (or shredded pre-packaged), freshly sliced mozzarella, grated pecorino or parmesan, fresh basil, cracked black pepper
Pepperoni
Quattro Formaggi Pizza: pizza sauce, mozzarella, sharp and salty parmesan and pecorino cheese, gorgonzola
Spinach Artichoke with olive oil base (not pizza sauce)
Roasted Red Peppers with Feta
White Pizza (Bianca Pizza) with olive oil base and garlic, mozzarella, parmesan, and ricotta

The KEY to Making Pizza in the Oven…

The ticket to making homemade pizza in a convectional oven is to use a pizza screen to help the bottoms to crisp up. Here are two different options I personally love using!

16″ Nonstick Pizza Tray for Oven
16″ Aluminum Pizza Steel (this one needs to be floured as sometimes the pizza crust can stick to it. If so, just use a spatula to help remove!)

Cook with me!

Easy Pizza Recipe

5 from 3 votes

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Prep Time20

Cook Time14

Resting time2 20

Total Time2 54

Servings:

Equipment

Pizza Steel for Oven

Ingredients

For (3) Individual Pizza Crusts:

1 cup Warm Water
2 1/2 tsp. 1 package Instant Yeast
1 tbsp. Granulated Cane Sugar
2 tsp. Salt
1/3 cup Milk
1 tbsp. Olive Oil
3 cups All Purpose Flour
1/4 cup Finely Ground Cornmeal

For Margherita-Style Pizzas:

3/4 cup Pizza Sauce
2 1/2 cups Low-Moisture Mozzarella grated or shredded
1 block Fresh Mozzarella thinly sliced
Parmesan or Pecorino Cheese finely grated
Fresh Basil chopped, for garnishing
Freshly Cracked Black Pepper for garnishing

Instructions

In the bowl of a stand mixer, combine the warm water, sugar, and instant yeast. Mix just to combine and set aside for 5-10 minutes, until frothy.
Add the olive oil, milk, salt, and 3 cups flour to the stand mixer bowl. Using the hook attachment, mix on LOW speed for 2-3 minutes, until a shaggy dough. Increase speed to Medium to knead with the dough 3-5 minutes, until smooth and pliable. When you press a finger into the dough, it should slowly bounce back.
Cover to rest 20 minutes.
Divide the dough into 2-3 pieces. Place in a greased baking pan, drizzle the tops with a little olive oil, then cover with plastic wrap. Set aside in a warm environment for 1.5 – 3 hours, depending on how cold your kitchen is. The dough should be doubled in size when ready to use.
Preheat the oven to 500F for 30 minutes. Place the pizza rack in the oven to heat, as well.
Sprinkle the cornmeal on a clean surface to help gently stretch out the pizza to have a thin bottom and 1/2" thick crust.
Carefully remove the pizza rack from the oven and place on a heat-safe surface. Add the stretched-out pizza dough onto the pizza rack.
Drizzle lightly with olive oil, then spoon a thin layer of the pizza sauce on top.
Add about 3/4 cups shredded mozzarella, 3-4 fresh mozzarella slices, and freshly grated pecorino or parmesan.
Bake for 8-12 minutes, until golden and crispy to desired preference.
Garnish with more freshly grated pecorino or parmesan, chopped basil, and cracked black pepper. Repeat with the remaining pizza doughs. Enjoy warm!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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