Tips for A Best Home Made Pizza

  • Make sure the oven is hot. The oven should be at least 425 degrees F. The crust has to bake and brown very quickly. A slow oven will not force the moisture out of the crust, and the toppings will make the crust soggy.
  • Use a pizza stone if you can. The stone will hold extra heat for a fiery hot surface that will start cooking and crisping the crust the second it touches the stone.
  • When rolling out the crust, dust the pizza pan or work surface with cornmeal for a crisp finish.
  • Be judicious with toppings. Many thin crusts simply cannot hold a lot of toppings. For an average 12″ pizza, about 1/2 cup of sauce is plenty. A cup of vegetables and meats, and 1 to 1-1/2 cups of cheese will make a good thin crust pizza.
  • Deep dish pizzas are different. They must bake at a slightly lower temperature for a longer period of time so the pizza bakes evenly throughout.
  • A homemade crust is better than refrigerated pizza dough. That dough is usually softer and wetter and almost never bakes up crisp.
  • When making your own dough, bread flour produces a superior crust. And be sure to knead (or beat, if the recipe is for a wet dough) the dough for a full 8-10 minutes.
  • Much dough is better if you refrigerate them overnight before baking. This is also an excellent way to spread out the work.
  • A simple two-topping pizza in a 12 inch diameter pizza pan bakes evenly and thoroughly at about 400 degrees on the center rack in your oven.
  • Always place your pan in the center of the oven rack and use oven mitts when handling hot pizza pans.
  • Lay your hot pizza pan on a flat surface for easiest and even cutting. Lay on a large wooden board, or an opened large dish towel.


  • If your pizza is finished cooking, look to see if the cheese is melted, and is beginning to become golden brown. The edge of the crust should be medium golden brown, and when you lift the bottom edge of the crust the dough should look evenly browned.
  • Using readymade pizza dough is bland dough, so you can spice it up by sprinkling on your desired seasons, whether it is Italian seasonings, garlic powder, Creole seasonings or sesame seeds.
  • Brush your pizza baking span with a little olive oil so the pizza doesn’t stick. The crust will also pick up some of the olive oil flavor.
  • Lightly dust your tabletop or a large cutting board with a little flour. This is where you will roll out your dough. Rolling your dough puts the control of the desired pizza thickness in your hands.
  • Place the rolled dough into your pizza pan. The dough should be a little bigger than your pan and you can use a knife to cut the excess or else use your thumbs to curl and roll the extra dough inward to create a thicker crust.
  • Use a toothpick to poke several little holes along the crust, much like you would a baked potato. This keeps your pizza crust from bubbling up in one section. The air will circulate evenly while baking.
  • Don’t under bake the crust. The crust is done when the bottom is partially browned. Use a spatula or tongs to lift one edge and peek at the crust.
  • Never use a light-colored pan for baking a pizza. It will reflect the heat and you will have a hard time baking the crust thoroughly.
  • If you don’t have time to make or buy your favorite sauce, a jar of spaghetti sauce will do. Homemade is better but a good commercial sauce is okay.
  • For a tender crust, use all-purpose flour. Our favorite crusts are made with bread flour tempered just a bit with whole wheat, rye, or all-purpose flours.
  • For a really great pizza crust, once the dough is kneaded, cover it and place it in the refrigerator overnight. The next day, remove the dough and let it rise on the counter. Allow plenty of time for the dough to come to room temperature and rise.
  • Toppings can be anything you want them to be. Measurements don’t count though less is usually better. Experiment with some of your favorite foods.

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