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Homemade Pizza

Homemade Pizza – GoodLifeBlu
PizzaFamily NightHomemade DoughFun

Homemade Pizza with Crispy Crust

Real dough made from scratch. Blistered, crispy bottom. Gooey cheese, your favorite toppings. Friday night pizza at home done right — and it's better than delivery.

Dough Rise
1–2 hrs
Bake
12–15 min
Serves
4
Est. Cost
~$8

Making pizza dough from scratch is one of the most satisfying things you can do in the kitchen. It's just flour, water, yeast, and salt — but what it becomes is something you'll be proud to pull out of the oven.

— Blu
✦ ✦ ✦

Ingredients

The Dough (makes 2 pizzas)
All-purpose or bread flour3 cups
Instant yeast2¼ tsp (1 packet)
Warm water (110°F)1 cup
Olive oil2 tbsp
Sugar1 tsp
Salt1 tsp
Toppings (classic)
Pizza sauce½ cup per pizza
Whole milk mozzarella, shredded2 cups per pizza
Your toppings of choiceas desired
Olive oil, Italian seasoningfor the crust
✦ ✦ ✦

Steps

  • 01Mix warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add flour, olive oil, and salt. Mix until a dough forms. Knead 8 minutes until smooth and elastic.
  • 02Place dough in an oiled bowl, cover with a towel, and let rise 1–2 hours until doubled in size. The longer, the better the flavor.
  • 03Preheat oven to 500°F (or as high as it goes) with a pizza stone or inverted baking sheet inside for at least 30 minutes. High heat = crispy crust.
  • 04Divide dough in half. Stretch by hand on a lightly floured surface to your desired size. Don't use a rolling pin — it presses out the air bubbles.
  • 05Spread sauce, add cheese, add toppings. Slide onto the hot stone and bake 10–13 minutes until crust is golden and cheese is bubbly with brown spots.
  • 06Rest 2 minutes before slicing. Brush the crust with garlic butter right when it comes out. That's the finishing touch that makes people groan.
✦ ✦ ✦

Blu's Tips

🌡️
Max Oven Heat
Pizza needs a screaming hot oven. 500°F minimum. Preheat the stone or pan for 30 minutes. That intense heat is what gives you crispy bottom and bubbly cheese.
👐
Stretch by Hand
Rolling pin presses out all the air bubbles that make the crust light and chewy. Use your hands. Stretch gently from the center outward.
🧀
Less Toppings
Overloaded pizza has a soggy center. Less is more. Spread toppings in a thin layer, leave space, and the crust bakes properly all the way through.
🫙
Make Dough Ahead
Refrigerate the dough overnight after the first rise. Cold-fermented dough has more flavor and is easier to stretch. Friday pizza starts Thursday night.
✦ ✦ ✦
Storage & Leftovers
Dough (fridge)
3 days
Dough (freezer)
3 months
Leftover pizza
Skillet reheat, 5 min

Homemade dough. Hot oven. Your toppings. Better than delivery every time. — Blu

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