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Homemade Pizza Recipe
Homemade Pizza Recipe photo by Taste of Home

Homemade Pizza Recipe

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4.5 21
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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.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min.
MAKES: 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 Galbani® Part Skim Mozzarella Cheese

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.


  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).
Originally published as Homemade Pizza in Taste of Home June/July 1995, p19

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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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."

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