Buzz
Pizza is a guaranteed crowd favorite. Its essential ingredients can be tailored to accommodate different tastes and dietary preferences, and you can slice it into any size portions to suit the crowd at your pizza party. It's essentially made to be shared. Plus, it's everywhere—you can find mouthwatering pizza at high-end eateries, humble neighborhood pizzerias, and even in your own kitchen. The golden, bubbly crust, the melty layer of fresh mozzarella, and that perfectly crisp, brick-oven crust that holds its shape when lifted—all of this is possible right at home.
While you don’t need an industrial-sized stone oven to achieve pizza greatness, there are a few tips you'll need to know.
Let the dough ferment overnight
When your meal consists of only a few ingredients, it’s essential that each one contributes incredible flavor. While the crust may seem simple, it doesn't have to be tasteless. The best way to ensure your crust is full of flavor is by making the dough yourself, allowing it to undergo a cold fermentation period lasting between 24 and 72 hours. Much like a great sourdough, it’s the fermentation process that imparts that unique tang to the dough. This method, detailed by Also the Crumbs Please, offers cold fermentation techniques to create a crust that is bubbly, chewy, and bursting with flavor.
Add seasoning to the crust's edge
The outer crust ring is often the most neglected part of the pizza, and there’s nothing quite as disappointing as a plate filled with leftover, nibbled-on bread. However, with all the flavor concentrated in the center, it's easy to understand why the dry, bland crust is discarded. Instead, make the crust a part of the experience. The outer ring of the crust is basically a giant breadstick, so think of the most delicious breadstick you've ever had for inspiration. Brush the crust with olive oil, sprinkle on some salt, and raid your spice cabinet. Try garlic powder, sesame seeds, garam masala, everything bagel seasoning, chili powder, cumin, or paprika. You could also brush a thin layer of mayonnaise or barbecue sauce along the edge. Just be cautious of dried herbs as they can burn in a high-temperature oven.
Skip the sheet pan and go for a pizza stone or baking steel
There's a reason pizza is often advertised as 'brick oven' or 'wood-fired.' The best texture and flavor come from cooking at high temperatures where moisture doesn't stand a chance. One of the most essential tools in your pizza-making kit is a pizza stone or steel. Either one will work much better than pressing your 72-hour fermented dough onto a warped sheet pan.
These surfaces are ideal for pizzas (and breads) because they can endure extremely high heat and maintain even cooking throughout the process. Both will absorb moisture, leaving you with that perfectly crispy, charred bottom. (Using an old cookie sheet can trap moisture and leave you with a doughy center.)
Although it's a personal choice, each of these tools has distinct qualities that may suit your needs differently. Both can be used in the oven or on a grill. A pizza stone is lighter, but it can crack if dropped or mishandled. A steel, on the other hand, is virtually indestructible, though it can rust. Pizza stones are generally more affordable than steels. Pizza steels can also be used on a stovetop and for cooking a wide range of dishes, whereas stones are more limited due to their porous nature. I've used both for pizza, and I’ve always been pleased with the results.
Make sure your stone is fully preheated
To replicate the conditions of a wood-fired brick oven as closely as possible, it’s crucial to give your home oven and baking stone or steel plenty of time to heat up. Preheat the oven with the stone inside for at least 30 minutes. Since these baking surfaces are thicker and denser than regular sheet pans, they require more time to reach the right temperature. Once they’ve had enough time in an oven heated to 450℉-500℉, the material will retain that heat even after you place a cold pizza on top. A surface as hot as the oven will ensure a crisp crust and a good rise.
Use a pizza peel to transfer your pizza
You can create the most delicious dough and top it with the finest ingredients, but if you can’t transfer that pizza onto your baking stone without it falling apart, then all your hard work will have been for nothing. Just as a baseball player wouldn’t step up to the plate with a broomstick, you shouldn’t be tossing pizzas without the right tool. Get yourself a pizza peel. The peel is the surface on which your pizza rests, where you shape your dough, assemble your toppings, and when it’s time, lift it and slide it onto your blazing-hot stone.
The peel is also how you safely retrieve the pizza from the oven. (Always place your pizza on a cutting board for slicing to protect your peel’s longevity.) Essentially, a pizza peel is a simple, flat surface with a handle. You’ll want a peel large enough to accommodate the biggest pizza you plan to make (you can always downsize, but you can’t go larger). The handle provides control and shields your hands from the heat. For home use, choose a peel with a handle around 9-12 inches; longer handles are meant for commercial ovens. Peels come in various materials, such as wood or metal, and both work equally well, so it’s all about personal preference.
Don’t overdo it with the toppings. Seriously.
The perfect pizza slices are all about balance—showcasing each ingredient without overwhelming the crust. Seems simple, right? But when you're at home, staring at a bare circle of dough, it’s easy to get carried away. Before you know it, you've piled on four cups of mushrooms and a mound of bacon swimming in Rao’s sauce. Where did the dough go? It’s common to get excited about toppings, wanting each bite to be a flavor-packed experience. Unfortunately, overloading your pizza can spell disaster. Too many toppings can weigh down the dough, preventing the yeast crust from rising as it should. Plus, sauces and liquid-heavy ingredients add moisture, turning the crust soggy. And if you’re not careful, wet toppings can cause the pizza to stick to the peel, potentially tearing as you transfer it to the oven. The key? Use restraint. A light layer of sauce and a mindful scattering of toppings will ensure each bite is satisfying without overwhelming the dough.
Choose quality ingredients—not necessarily the expensive ones
Whether you’re eating out or making pizza at home, it should be a fun and affordable experience. I firmly believe in cooking on a budget, but that doesn’t mean you should skimp on quality. To make the best pizza, you need ingredients that pack a punch, because once they hit that high oven heat, their flavors are going to become more intense. Since we’re keeping the toppings light, any ingredients you buy will likely last for several meals. A jar of sauce can serve tonight’s pizza, tomorrow’s pasta, and even Saturday morning’s Shakshuka. Splurge on the big pack of Italian sausage with fennel—you’ll only use a small amount tonight—and instead of the generic marinara, grab a jar where tomatoes are the first ingredient (or go for a can of tomatoes).
Go generous with the cornmeal on the bottom
When I first ventured into making homemade pizza, I ended up with strange calzone-like creations and lopsided, broken messes with cheese and sauce stuck to my baking stone. The problem? Not enough cornmeal. It’s not something people often think of when making pizza, but it’s one of the most crucial elements. Coarse ground cornmeal acts as a cushion between the sticky dough and the peel, almost like marbles on the floor—anything on top of them will just roll off, making it easier to slide your pizza onto the hot baking surface.
You can use other ingredients for this, but cornmeal is the most common choice. Sprinkle a thick layer of cornmeal onto your pizza peel before you start working with the dough. Once you’ve stretched the dough to your desired size, place it on top of the cornmeal-coated peel, grab the handle, and give it a swift horizontal shake. The dough should glide smoothly. If it doesn’t, give it a stronger shake, and if it still sticks, inspect the area where it’s caught. Gently lift it, and if needed, use a bench scraper to free it, adding more cornmeal if necessary. As you add toppings, periodically give the peel a shake to make sure the dough is still moving freely.
Partially cook veggies and meats first
Partially cooking certain toppings can make the difference between an 'alright' homemade pizza and one that could rival professional pizzerias. It can also prevent undercooked meat from becoming a risk. Not all ingredients require pre-cooking (like cheese), but if you love fresh veggies, think twice before putting them on raw. Vegetables like peppers, onions, mushrooms, and others may shrink, dry out, and become tough in the 475℉ oven. Instead, sauté them with some oil and salt while your dough is proofing to retain their moisture. As for meats, while they won’t dry out in the oven, they will release fat and water. Par-cooking bacon or sausage ensures you control the amount of grease on your pizza and guarantees that thicker cuts are fully cooked through.
