I love making this easy homemade pizza because it’s fast, fun, and gives me that classic pizza fix without a ton of fuss. Using store-bought dough keeps things simple. It means fewer dishes, less time watching dough rise, and all that cheesy goodness still melts perfectly.

I like my homemade pizza with Pillsbury dough because it’s super easy to work with, but if you want to try your hand at homemade dough, go for it! This recipe is for those busy nights. It’s forgiving, quick, and perfect for a quick dinner or family pizza night.

Pepperoni, green bell peppers, white onions, and a sprinkle of Italian seasoning are my usual toppings, but this pizza is fully customizable. Add your favorites, swap the sauce, or go wild with extra cheese. 

Why I Love This Recipe

This homemade pizza checks all the boxes I want in a weeknight meal:

Quick and foolproof: Using premade dough means no active dry yeast drama and worrying about the crust turning out perfectly.

Crispy, golden crust: Par-baking the crust first gives you the perfect crunch while keeping the inside soft and chewy.

Customizable toppings: From veggies to meats to whatever cheese you love, make this pizza exactly how you like it.

Kid-approved (and adult-approved): This is a fun and customizable meal that the whole family can enjoy.

What You Need

Here are the basics for a quick, delicious homemade pizza:

• Pizza dough: I love how it turns out with Pillsbury refrigerated pizza dough, but you can use any premade dough or make your own with a pizza dough recipe.
• Pizza sauce: Use your favorite brand or make a quick homemade pizza sauce. Pesto or a creamy garlic white sauce might be tasty, too, but red tomato sauce is the classic base.
• Shredded mozzarella cheese: It melts beautifully and gives pizza that classic gooey, cheesy layer.
• Toppings: Pepperoni, green bell peppers, and white onions are my go-to for the combo of flavors and textures, but use whatever you love!
• Italian seasoning: Italian seasoning is a combo of dried herbs, including oregano, basil, rosemary, thyme, and marjoram. Just a sprinkle at the end adds a touch of classic flavor.

How to Make Homemade Pizza

Making pizza at home doesn’t have to be complicated. Here’s how I usually do it, with a few tips I’ve picked up along the way.

Prep the Dough

I start by unrolling my premade dough onto a parchment-lined baking sheet. If you’re worried about the pizza dough sticking, lightly flour your hands with all-purpose flour. You can also spread a thin layer of cornmeal on the bottom of the pizza pan before adding the dough. For a super crispy crust, mix a blend of cornmeal and semolina flour.

For homemade dough: If you don’t have premade dough and want to make your own, let the ball of dough rest for 10-15 minutes before stretching. Stretch it by hand on a lightly floured work surface, or mix and knead the dough in a large bowl or stand mixer.

I like to par-bake the crust for a few minutes before adding toppings. This gives it a head start, so the center stays soft and the edges crisp up beautifully. 

Add Sauce & Toppings

Once the crust is ready, I spoon on the pizza sauce and spread it evenly, leaving a little border around the edges. Try not to go overboard with sauce, as it can make the pizza soggy, but you can add a little extra if your favorite pizza is saucier. 

Then comes the fun part: layering the cheese and toppings. I like to distribute toppings evenly, so every bite has a bit of everything. Sprinkle on a pinch of Italian seasoning or extra cheese for a tasty finish.

Bake to Crispy, Cheesy Perfection

Pop the pizza into a 400ºF oven and let it bake until the crust is golden and the cheese is melty and bubbling, usually around 6-10 minutes. I sometimes rotate the sheet halfway through to make sure it cooks evenly. 

For extra bubbly, golden cheese, you can broil your pizza for 1-2 minutes at the very end. Keep an eye on it, though. The broiler works fast!

Slice & Serve

After baking, let the pizza sit for a minute, then slice it up. Finish it off with a little extra parmesan or a sprinkle of herbs on top. This recipe usually yields about 8 slices, or 4 servings or pizza. Serve immediately and watch it disappear!

Tasty Topping Ideas

One of the best things about homemade pizza it’s so easy to customize according to preference. I usually stick with a classic pepperoni and veggies for an easy crowd-pleaser, but there are so many fun ways to switch it up:

• BBQ Chicken: Combine shredded chicken, BBQ sauce, red onion, and a mix of mozzarella and cheddar. It’s sweet, tangy, and cheesy.
• Hawaiian: There’s no judgment here when it comes to pineapple on pizza. Add bacon or ham for the classic combo.
• Mac and Cheese: Combine 2 comfort food favorites. If you like green onions on pizza, they definitely belong on this one!
• Margherita: Add fresh mozzarella, tomato slices, and fresh basil for a pizza that’s simple, fresh, and delicious.
• Meat Lovers: Pack the pizza with pepperoni, sausage, bacon, and ham. 
• Spicy: Add chili flakes, jalapeños, or spicy salami for heat without changing the base flavor.
• Veggie Supreme: Bell peppers, onions, mushrooms, and olives result in a colorful, crunchy pie with bonus nutrients like fiber, vitamin C, and potassium.

Mix, match, and layer your favorites. I love letting everyone build their own pizza for a fun make-your-own-pizza night! 

For a breakfast version, try my Easy Pizza Bagels or English Muffin Pizzas.

How to Serve

I usually slice this homemade pizza and serve it straight from the oven, but there are plenty of fun ways to make it part of a bigger spread:

• Pair it with a crisp arugula or Caesar Salad.
• Serve it alongside cheesy bread, like my Easy Cheese Bread or a Cheesy Garlic Bread.
• Add a side of roasted veggies, Garlic Knots, or seasoned potato wedges for variety.
• Keep the meal on theme with an Easy Fruit Pizza.

For casual gatherings, keep multiple pizzas warm on the counter and let everyone grab a slice. Pair with something bubbly to sip, whether that’s sparkling water, soda, or even a light beer.

Love the idea of pizza and bread? Try my Pizza Pull-Apart Bread or Pizza Dip With Focaccia. 

How to Serve

I usually slice this homemade pizza and serve it straight from the oven, but there are plenty of fun ways to make it part of a bigger spread:

• Pair it with a crisp arugula or Caesar Salad.
• Serve it alongside cheesy bread, like my Easy Cheese Bread or a Cheesy Garlic Bread.
• Add a side of roasted veggies, Garlic Knots, or seasoned potato wedges for variety.
• Keep the meal on theme with an Easy Fruit Pizza.

For casual gatherings, keep multiple pizzas warm on the counter and let everyone grab a slice. Pair with something bubbly to sip, whether that’s sparkling water, soda, or even a light beer.

Love the idea of pizza and bread? Try my Pizza Pull-Apart Bread or Pizza Dip With Focaccia. 

FAQs

What kind of cheese is best for homemade pizza?

I always go with shredded mozzarella for that classic, melty pizza texture. It melts evenly and results in that gooey, stringy cheese I love. For extra flavor, you can mix in a little Parmesan cheese or Pecorino Romano, or add provolone or cheddar for a sharper bite. 

When using fresh mozzarella, slice it thin and pat it dry with a paper towel to remove excess moisture. For best results, add it in the last few minutes of baking so it melts without making the pizza soggy.

Do I need a pizza stone to make homemade pizza?

Not at all! You don’t need a pizza oven, either. I usually just use a baking sheet or sheet pan lined with parchment paper, and it works perfectly. 

A pizza stone can help the bottom get extra crispy, but it’s not required, especially when you’re short on time or don’t want to preheat a stone. For a little extra crunch, I always par-bake the crust first before adding toppings. 

What kind of sauce should I use for homemade pizza?

I stick with a classic tomato-based pizza sauce for the best pizza, either store-bought or homemade. If you want something quick, a jarred pizza sauce works just fine. For an extra saucy pizza, feel free to add a little more sauce. Just be careful not to overload the crust. 

For a twist, you can try pesto, garlic with extra virgin olive oil, Alfredo, or BBQ sauce. Keep in mind that thicker sauces will hold up better without making the crust soggy.

Storing & Freezing Tips

Store leftover pizza for up to 4 days in the fridge. For best results, place a paper towel between slices to absorb extra moisture.

To freeze, let the pizza cool slightly after par-baking the crust. Freeze it flat on the baking sheet for at least 2 hours to keep the dough from deforming. Transfer the pizza to a freezer-safe container, using parchment paper between layers when stacking multiple pizzas. 

You can also freeze fully baked pizza. Wrap the slices tightly in plastic wrap and store in a freezer bag.