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Instead of ordering your favorite pizza, have pizza night at home with this easy to make homemade pizza dough!

Pizza night happens weekly in our home. Or more often, as the craving hits. There’s just something about a chewy crust, with melty, golden brown, bubbly cheese and savory toppings that just speak of comfort foods.

We used to order our pizza, and when the budget got tight, bought frozen pizzas. However, we missed that “freshness” from fresh baked pizza. You can have that in your home with just a few ingredients that you probably already have in your kitchen.

The first step is learning how to make pizza dough from scratch. Here’s how to get that pizzeria style pizza crust at home.

Ingredients you need:

• Warm water
• Active dry yeast
• Sugar
• All purpose flour
• Salt
• Olive oil
• Italian seasoning

How to make pizza dough:

1. Dissolve the yeast in the water and add the sugar. Allow to proof for 5 minutes, until bubbly.
2. Add the flour and salt, olive oil, and Italian seasoning.
3. Stir until you get a shaggy dough.
4. Knead by hand or in a stand mixer then allow to rest.
5. Roll dough out into a circle on baking sheet or pizza pan, then pierce with a fork.
6. Preheat oven, then bake crust. Remove, top pizza crust with choice of toppings, then return to oven.

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Do I have to use a pizza stone?

A pizza stone allows the dough to be on a hot surface directly, that bakes and crisps the dough evenly. It is my favorite way to get the best pizza crust recipe. However, a regular pizza pan, or baking sheet will work just fine.

Can I make this pizza crust ahead of time?

Yes! You can double, triple, or quadruple this recipe. To save for later, simply add each portion to a freezer safe bag, and freeze for up to 3 months. To use, thaw on the counter for 30 minutes, then proceed with baking.

What kind of yeast should I use?

There are three main kinds of yeast in US grocery stores. They are active dry, instant yeast, and fresh yeast. While any of the yeasts available will work with this recipe, I prefer instant yeast.

Active dry yeast will need to be “proofed” or rehydrated in water before using. If you don’t get the telltale bubbles and yeasty smell in 5 minutes or so, your yeast is “dead” and needs to be replaced.

However, I will always proof my yeast to make sure it’s still good. There’s nothing more frustrating that to use up lots of ingredients and find your product didn’t rise like you thought it should.

Instant yeast can be easily added to your recipes without proofing. According to Nathan Myhrvold, author of Modernist Bread and bread-baking expert, you can use a few simple equations to convert one style of yeast into another. “If you have instant yeast, but need active dry, simply multiply by 1.33; if you have active dry yeast, but need instant, multiply by 0.75, he says. “The conversions are easy, and the difference is so nominal in small batches that it will have little or no effect on the bread.”

Fresh yeast is fresh and will be found in the refrigerated sections of your grocery store. It will need to be proofed, and only lasts a few weeks in your fridge.

Ideas for topping your pizza crust:

• Make a caprese pizza
• Add pineapple and turkey bacon for a close Hawaiian pizza
• Keep it simple-cheese and pepperoni
• Keep it vegetarian-load up on the vegetables like onions, green pepper, tomatoes, broccoli, and mushrooms.

Reheating your pizza:

You can stick this in the microwave for 30-45 seconds, or you can reheat in the oven at 425 for 10 minutes. Another easy way to reheat the pizza is to place it on a hot skillet for 10 minutes on the stove top. Add a lid, and heat for an additional 2-3 minutes.

What to serve with your pizza:

• Cherry Lemonade
• Sparkling Greyhound Mocktail
• Homemade Strawberry Wine