This is the from-scratch pizza that beats every delivery. Crispy chewy crust, fresh five-minute tomato sauce, bubbly fresh mozzarella, basil. Two hours total but mostly hands-off rise time. Makes two pizzas. Once you make pizza at home, you'll never order again.
Fun fact: real Neapolitan pizza is protected by EU law — true "Pizza Napoletana" must use Caputo 00 flour, San Marzano tomatoes, and bake in a wood-fired oven at 900°F for 60-90 seconds. Home ovens can't hit that, so home pizza makers compensate with a longer dough ferment (more flavor) and a preheated pizza stone (more crispness).
Why this recipe works
- COLD-FERMENT THE DOUGH. 24-72 hours in the fridge develops deep flavor and a chewy, blistered crust. Same-day dough tastes flat.
- PREHEAT THE STONE. A pizza stone (or steel) preheated 45 min at max temp gives the crispy bottom home ovens normally can't.
- LESS SAUCE, LESS CHEESE. Overloading makes a soggy center. A thin layer of each = a pizza that holds its shape.
Nutrition information
- Calories: 640 kcal per serving
- Protein: 28 g
- Carbohydrates: 72 g
- Fat: 26 g
- Saturated Fat: 11 g
- Sodium: 1,180 mg
Pro tips for the best classic homemade pizza
- NO STONE? Use an inverted sheet pan. Preheat a heavy upside-down baking sheet. Not as good as a stone but far better than a cold pan.
- FRESH mozzarella, patted dry. Fresh mozzarella has a lot of water — pat it dry or your pizza goes soggy.
- LET DOUGH COME TO ROOM TEMP. Cold dough won't stretch. Pull it out 1 hour before shaping.
- BROIL the last minute. For extra char, switch to broil for the final 60 seconds. Watch closely.
Frequently asked questions
Can I use all-purpose flour?
Yes — bread flour gives chewier crust, but AP works. 00 flour is best if you can find it.
How long does the dough keep?
3 days in the fridge (gets better with time), or freeze portions up to 3 months.
Why is my crust soggy?
Too much sauce/cheese, wet mozzarella, or oven not hot enough. Fix all three.
Can I make it ahead?
Make dough up to 3 days ahead. Sauce keeps a week. Assemble and bake fresh.
What toppings work?
Keep it light — pepperoni, mushrooms, sausage, peppers. Don't overload or the center won't cook.
