Back to Homemade Pizza

Print Options


Card Sizes

Homemade Pizza Recipe

Homemade Pizza Recipe

This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to use whatever toppings your family enjoys.—Marianne Edwards, Lake Stevens, Washington
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. YIELD:6 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1-1/4 cups warm water (110° to 115°)
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 3-1/2 cups all-purpose flour
  • 1/2 pound ground beef
  • 1 small onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 3 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 medium green pepper, diced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • 1. In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, until a soft dough forms.
  • 2. Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until no longer pink; drain.
  • 3. Punch down dough; divide in half. Press each into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese.
  • 4. Bake at 400° for 25-30 minutes or until crust is lightly browned. Yield: 2 pizzas (3 servings each).

Nutritional Facts

1 serving (2 slices) equals 537 calories, 19 g fat (7 g saturated fat), 40 mg cholesterol, 922 mg sodium, 64 g carbohydrate, 4 g fiber, 25 g protein.

Reviews for Homemade Pizza

Sort By :
Reviewed Oct. 31, 2015

"I have been making pizza my whole life and my recipe was very good. Eveyone loved my dough but I wanted to try something different. I made this dough and found it to be the best I have ever made. It was light and yet crispy, this was the best dough I have ever tasted...delicious!!"

Reviewed Aug. 25, 2015

"Never made dough all my life let alone pizza. This evening i just decide to try this recipe and my oh my! it is super delicious!!! Thanks a lot taste of home"

Reviewed Jun. 25, 2015

"I used this recipe just for the crust. Just made it today and the crust is going to be my new "go to" pizza crust recipe. I really liked the crispness on the bottom of the crust and bread-like top part of the crust. I made it in my Kitchen Aid stand mixer. I did use instant yeast, as that is all I ever use. I had to add extra flour to make the dough "stiff" enough so that I could handle it to make the ball. I used my old black cookie sheet that is well seasoned with age to bake the pizza on. I always bake my pizza on this cookie sheet. I was able to spread the dough with my hands so that saved getting out the rolling pin. After the dough was spread on the cookie sheet, I finished the pizza to my liking. I make my our salsa in the fall, cooking it down so it is thick, then I can it. That is what I use for my pizza sauce. Great crust---will make again!!"

Reviewed Nov. 19, 2014

"I had never made pizza dough before until i tried this . My husband and daughter loved it!!! I invited friends over and made it for them and now they want me to make it all the time..they loved it too! This will definitely be a permanent recipe I stick with :-)"

Reviewed Apr. 18, 2014

"i thought the crust was good however my husband (gah!) liked the store-bought crust better. What is wrong with him??? I had leftover dough so I am trying it out with cinnamon rolls. They are rising now and then into the oven. Fingers crossed."

Reviewed Aug. 25, 2013

"Exactly what I've been looking for! Crust is just right - crispy on bottom and airy top like previous reviewers stated. Made 2 large pizzas on a 14" round stoneware and a 12x15" stoneware sheet pan. Made them in morning with my own toppings, covered with Saran Wrap and put in fridge until evening. Baked on bottom rack 400 deg for 20 mins. Came out perfect! Did have to substitute olive oil for canola."

Reviewed Oct. 12, 2012

"Every Friday is pizza and a movie at my house and this recipe will be a regular. I coated the dough with melted butter and sprinkled with garlic salt before adding the ingredients. The pizza sauce is GREAT. This is a keeper.........."

Reviewed Mar. 10, 2012

"I've never entertained the thought of making my own crust, but now I use this crust recipe all of the time. It's very simple and fool proof."

Reviewed Mar. 3, 2012

"I have been using a similar recipe for about 35 years. It uses no sugar and olive oil instead of canola oil. I have found that sprinkling cornmeal on the pan before placing on the dough makes it crisper on the bottom."

Reviewed Feb. 2, 2012

"I've made homemade pizza since I've been married, but never been completely satisfied with the crust until now! This crust is absolutely perfect. The bottom was crispy and the bread part was soft but fully cooked through. I didn't have any problem with the crust shrinking or being soggy. I used a pizza stone--maybe that helped. I've definitely found the crust recipe I'll use from now on. Thanks!!!"

Reviewed Jan. 25, 2012

"[quote user="Eh-Kay"]Side note: does anyone know if i were to add italian seasoning if it would compromise the recipe? ALSO would i add it before or after rising???[/quote]

You can add any seasoning before the rise.  Garlic is a nice addition too."

Reviewed Jan. 25, 2012

"LOVE this dough recipe!!! (i'm no baker) but this is almost too easy!!! Thank you taste of home for including it in the daily recipes!!!!

Side note: does anyone know if i were to add italian seasoning if it would compromise the recipe? ALSO would i add it before or after rising???"

Reviewed Jan. 25, 2012

"I like the versatility of this recipe! And it is worth the effort to make....very delicious!"

Reviewed Jan. 15, 2012

"My husband and I really liked this pizza. Blended flavors were just right. I cut the recipe in 1/2 because I used the bread maker for the dough and didn't want to overload it. The amount of dough was just right for a 14" pizza with a semi-thin crust thickness and would still work for a larger pizza with a thinner crust. I baked it on a pizza stone at 425 degrees about 15 or so minutes. The crust was great, except I will add more sugar next time as we like a sweeter tasting dough. I used frozen meatballs, thawed and food processed, canned mushrooms, pepperoni, mozzarella cheese, and Prego pizza sauce. The crust was done perfectly for us, crunchy, but not hard. We will definitely make this pizza again."

Reviewed Jan. 14, 2012

"I have to echo all the other reviews, this is a great crust recipe. Seemed like I had extra sauce, but the pizzas were fine and I will make these instead of buying frozen ones."

Reviewed Jun. 1, 2010

"I use this recipe just for the crust, and use my own sauce and toppings. This is the only recipe I will ever use when making homemade pizza!"

Reviewed May. 22, 2010

"Finally, the pizza crust I've been looking for! It makes an excellent crust, just soft and chewy enough. I used good quality olive oil instead of canola. As for toppings, I used my own rather than the recipe's. This is now my base for pizza."

Reviewed May. 7, 2010

"I really liked how thin the crust rolled out and how easy it was to work with but I could really taste the sugar. Maybe half the amount would make it less noticable."

Reviewed May. 6, 2010

"How would this recipe be used on the grill...that is the wave of now??? has anyone tried...taste of home in northern ohio"

Reviewed May. 6, 2010

"I would add ham slices, olives, mushrooms,sausage and extra cheese. My bunch likes lots of toppings."

Reviewed Sep. 2, 2009

"This is very good Pizza, My family loved it"

Reviewed Jan. 20, 2008

"Oh my gosh!! This is the best dough I have ever made. I didn't use the toppings suggested, just used my regular toppings, in the quantitlies I wanted. But the dough was so easy to come together and it was so soft and light, not at all like most homemade doughs that come out really hard and crunchy. Definatly a keeper"

Loading Image

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.