Look, stop ordering delivery and learn how to make pizza from scratch

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Look, I know what you’re thinking—making pizza from scratch is a massive chore. Honestly, I thought the same thing until I started doing it every Friday night in 2026. It’s actually cheaper than that $30 pie you get from Domino’s, and it tastes a thousand times better. I’ve burned way too many crusts to count, but I finally nailed the ratio. This recipe is for the lazy cook who still wants legit, blistered crust without buying a $500 outdoor oven. Grab a beer and let’s get into it.

The dough situation

First off, don’t overthink the flour. I just grab the King Arthur Bread Flour from Walmart—it’s got the protein you need for that chew. You’ll need 500g of flour, 350g of warm water, 10g of Diamond Crystal kosher salt, and about 3g of instant yeast. Mix it in a bowl, let it sit for like 15 minutes, then do a few ‘stretch and folds.’ It’s way easier than kneading for ten minutes. Trust me, your arms will thank you. I usually let this bulk ferment for about 4 hours at room temp. If you’re busy, stick it in the fridge for 24 hours. Cold fermentation is where the magic happens, flavor-wise. It gets all tangy and professional-tasting. Don’t skip the salt—it makes the dough actually taste like something.

Why bread flour matters

All-purpose flour is fine if you’re desperate, but bread flour has more protein. That creates more gluten, which gives you that satisfying, airy, chewy crust you’re craving. Don’t waste your time with cake flour unless you’re making a literal cake. Stick to King Arthur or Gold Medal bread flour for the best results.

The sauce is simpler than you think

Please, for the love of everything, stop buying those jars of sugary pre-made pizza sauce. It’s just wrong. I grab a 28oz can of Bianco DiNapoli crushed tomatoes from Whole Foods or even Costco. Add a pinch of salt, a little dried oregano, and maybe a smashed clove of garlic. That’s it. You don’t even need to cook it! It’s going to cook on the pizza in the oven anyway. If you cook it twice, it loses that fresh tomato brightness. It takes like two minutes to stir together. Seriously, this step is so easy you’ll feel guilty for ever buying the jarred stuff. Keep it raw, keep it simple, and you’re golden.

Don’t over-sauce the pie

Less is more. If you dump half a cup of sauce on there, your crust is going to be a soggy, sad mess. Just use a ladle and swirl it around in a thin layer. You want to taste the crust and the cheese, not just a pool of tomato soup.

Cheese and toppings management

For cheese, I’m a purist. I buy a block of whole-milk mozzarella and shred it myself. The pre-shredded bags at the store are coated in potato starch so they don’t clump, which means they don’t melt right. It’s annoying to grate it, I know, but it’s worth it. If you want to be extra, throw some fresh mozzarella pearls on top, but drain them on a paper towel first. That water is the enemy of a crisp crust. As for toppings, don’t go crazy. Three toppings max. If you put too much stuff on there, the center will never cook through. Keep it light, keep it crispy, and focus on quality ingredients over quantity.

The moisture problem

If you’re using veggies like mushrooms or zucchini, sauté them in a pan for five minutes first. They release a ton of water in the oven. If you put them on raw, your pizza will be swimming in liquid. Nobody wants a soggy pizza.

Getting the bake right

You need heat. Like, lots of it. Crank your home oven as high as it will go—usually 500°F or 550°F. If you have a pizza steel or stone, keep it in there for at least an hour before you bake. I use a Baking Steel brand slab, it was like $100, but it lasts forever. Slide the pizza onto the steel using a peel dusted with semolina flour so it doesn’t stick. If you don’t have a stone, use an upside-down baking sheet. It’s not quite as good, but it’ll get the job done in a pinch. Watch it like a hawk. It should take about 6-8 minutes. Don’t walk away to check your phone or you’ll be eating charcoal.

The broil finish

In the last minute of baking, switch your oven to broil. It gives you those nice, dark char spots on the crust and bubbles the cheese perfectly. Just don’t step away—it goes from perfect to burnt in about 30 seconds.

⭐ Pro Tips

• Use 0.5% of the total flour weight in instant yeast; don’t guess with measuring spoons.
• Buy a 5lb bag of King Arthur Bread Flour for about $7.99; it’s way cheaper than buying small bags.
• Don’t stretch the dough cold; let it sit on the counter for at least an hour before you try to shape it.

Frequently Asked Questions

Final Thoughts

Look, you’re going to mess up your first one. Maybe the crust will be too thick or the bottom will be a bit pale. That’s totally fine. Just keep at it. Once you get the hang of your oven and your dough hydration, you’ll never want to pay for delivery again. It’s cheap, it’s fun, and honestly, it’s the best way to spend a Friday night. Now go get some flour.