If there’s one dish that effortlessly brings people together, it’s a hot, cheesy, bubbling slice of pizza. But forget the cardboard box deliveries—this baked homemade pizza with fresh mozzarella is the ultimate comfort food you didn’t know you could perfect in your own kitchen. With an easy homemade pizza dough, creamy fresh mozzarella, and your pick of vibrant, home made pizza toppings, this recipe is a love letter to anyone who ever wondered how to make pizza at home that actually rivals their favorite pizzeria. Whether you're looking for Friday night dinner inspiration or even unconventional breakfast ideas (yes, leftover pizza counts), this recipe nails that sweet spot between simple and satisfying.
Baked Homemade Pizza with Fresh Mozzarella
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Dough Rising 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Main Course
Cuisine Italian
Large Mixing Bowl (for dough)
Wooden spoon or dough hook
Rolling pin or wine bottle (to flatten dough)
Baking sheet or pizza stone
Parchment paper (optional but recommended)
Oven (standard home oven works just fine)
Pizza cutter or sharp knife
For the Dough (Easy Homemade Pizza Dough)
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 ½ cups warm water about 110°F
- 3 ½ cups all-purpose flour plus more for dusting
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 ½ teaspoons salt
This simple pizza dough recipe gives you a chewy, flavorful base that’s easy to work with—no stand mixer required. It’s the same foundation we’d recommend for any best homemade pizza recipe.
For the Sauce
- 1 15-ounce can crushed tomatoes
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon red pepper flakes optional
For the Toppings (Homemade Pizza Recipe Toppings)
- 8 ounces fresh mozzarella torn into chunks
- Handful of fresh basil leaves
- 2 tablespoons grated Parmesan cheese
- Drizzle of olive oil for post-bake
Make Your Own Pizza Dough
In a large bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5 minutes until foamy. Add the flour, salt, and olive oil. Stir until the dough comes together. Knead on a floured surface for about 8 minutes until smooth and elastic. If it’s sticky, add a bit more flour.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a kitchen towel and let it rise in a warm place for 1 hour or until doubled in size. This is where the magic starts—you’re well on your way to making the best homemade pizza.
Prep the Sauce
While the dough rises, combine the crushed tomatoes, garlic, olive oil, oregano, salt, sugar, and red pepper flakes in a small saucepan. Simmer for 15 minutes until slightly thickened. Let it cool while you prep the other ingredients.
Shape and Assemble
Preheat your oven to 500°F (or the highest it goes). If using a pizza stone, place it in the oven now.
Punch down the risen dough and divide it into two equal balls (this recipe makes two 12-inch pizzas). Roll out one dough ball on a floured surface to your desired thickness—thin and crispy or thick and chewy. Place on a piece of parchment or a floured baking sheet.
Spread a thin layer of sauce over the dough, leaving a ½-inch border. Scatter the chunks of fresh mozzarella evenly. Add any additional home made pizza toppings you love.
Bake
Carefully slide your pizza onto the preheated stone or place your baking sheet in the oven. Bake for 12–15 minutes, or until the crust is golden and cheese is bubbly with golden brown spots.
Garnish and Serve
Remove from the oven and immediately scatter fresh basil leaves over the top. Drizzle with a touch of olive oil and sprinkle some Parmesan for extra punch. Let it cool for a minute before slicing. That’s how to make homemade pizza that truly hits the spot.
Pairings in Detail
This baked homemade pizza pairs wonderfully with a crisp arugula salad tossed in lemon vinaigrette or even a garlic-kissed Caesar salad if you're going classic. For drinks, think dry red wines like Chianti or a hoppy IPA to balance out the creamy cheese and tangy sauce. If you're keeping things family-friendly, sparkling lemonade or a cherry soda also pairs beautifully.
For a fun twist, you can serve small slices as a brunch snack—yes, it's one of those versatile breakfast ideas you didn’t know you needed. Add a sunny-side-up egg post-bake, and you've suddenly turned your pie into a gourmet breakfast pizza.
FAQs
1. What kind of mozzarella is best for this recipe?
Fresh mozzarella (the kind packed in water or whey) is ideal here. It melts beautifully, creating those dreamy cheese pulls. Avoid pre-shredded mozzarella—it has anti-caking agents that affect melting.
2. Can I use whole wheat flour for the dough?
Yes, but substitute only half of the all-purpose flour with whole wheat for a balanced texture. Using all whole wheat can make the dough too dense.
3. Can I make the dough ahead of time?
Absolutely! The homemade pizza dough recipe allows for a slow rise in the refrigerator overnight. Just let it come to room temp before shaping.
4. What's the best flour for the dough?
All-purpose flour works great, but if you want a chewier, more artisan-style crust, use bread flour. It's higher in protein and gives the dough more structure.
5. Can I freeze the dough?
Yes! After the first rise, divide the dough, wrap it tightly in plastic wrap, and freeze. To use, thaw overnight in the fridge and let it come to room temperature before rolling out.
