With just a few ingredients and a method that’s doable on even the busiest days, this Easy Homemade Pizza is here to simplify mealtime. You can make it ahead, freeze it, and add any toppings your family enjoys.
I always have a hard time convincing friends that homemade pizza is actually easy, but I hope this recipe helps prove it.
With a 3-ingredient crust, a no-knead method, and less than 20 minutes of cook time, you can share the yummiest homemade pizza with the kids.
We love this as a Friday night dinner, and sometimes I even get my kids to help me make the meal. Plus, the no-knead pizza dough works as 1 big pizza or 4 mini personal-size ones.
Why This Recipe Works
You can make the easiest homemade pizza, no fancy equipment required! You can simply bake the pizzas in a normal oven on a baking sheet and get crisp edges and tender middles with more ease than driving to get takeout.
(You may also like my Greek Yogurt Pizza Dough and my Cottage Cheese Pizza Dough.)
Table of Contents
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Ingredients You Need
Here’s a look at what you need to make this Easy Homemade Pizza so you know what to have on hand.
- Pizza dough: You can make whole wheat pizza dough or no-knead pizza dough using flour, yeast, and water. Or you can use store-bought pizza dough.
- Pizza sauce or pesto: You can use either on the pizza according to what your family prefers.
- Shredded mozzarella cheese: This is classic pizza cheese that works so well on any flavor of pizza.
- Toppings: Precooked broccoli, cooked Italian sausage, thinly sliced mushrooms, pepperoni, or other toppings you enjoy
Step-by-Step Instructions
Here’s a look at what you need to make this Easy Homemade Pizza so you know what to have on hand.
Step 1. Prepare the dough if making it from scratch. Or bring purchased dough to room temperature.
Step 2. Stretch out into 1 large pizza or into 4 smaller ones. (Use 2 baking sheets for the mini ones.)
Step 3. Add pizza sauce (or pesto) and spread a thin layer. Bake briefly.
Step 4. Add cheese and desired toppings.
Step 5. Bake until the cheese is melted, golden brown, and the crust is firm to the touch.
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Frequently Asked Questions
I like to pre-bake this crust with just the sauce so it has plenty of time to bake through properly without over-cooking the crust.
Pre-baking the crust, before adding the toppings and cheese, helps ensure that outcome. Plus, the high heat of the oven helps, too.
You can try my no-knead pizza dough, which is simply mixed together and allowed to rest, or you can mix up my Greek Yogurt Pizza Dough or Cottage Cheese Pizza Dough which don’t require any resting time.
How to Store
You can make the pizza and store leftovers in an airtight container or wrapped in foil in the refrigerator for up to 5 days. To reheat, warm in a toaster oven, oven, or air fryer at 350 degrees F for about 3-4 minutes or until warmed through.
Best Tips for Success
- Use pizza sauce or Basil Pesto Sauce, Spinach Pesto, Kale Pesto, or Nut-free Pesto.
- Use nondairy cheese if needed.
- Cut pizza into small pieces or finger-size strips to make this easier for toddlers to chew.
Related Recipes
I’d love to hear how your family enjoys this recipe if you make it, so please comment below to share.
Easy Homemade Pizza (So Fast)
Ingredients
No-Knead Pizza Dough
- 2 teaspoons yeast (rapid rise or active)
- 1 teaspoon sugar
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons olive oil
- ½ teaspoon salt
Toppings
- ½-¾ cup pizza sauce (or pesto)
- 2 cups shredded mozzarella cheese
- Desired toppings (see Notes below for info)
Instructions
- Measure out 1 cup warm water. Stir in the yeast and sugar. Let sit for about 5 minutes until dissolved or puffy.
- Add the flour, olive oil, and salt to a medium bowl. Add the water-yeast mixture and stir together with a spoon or your hands. Continue bringing the dough together into a ball to make a smooth ball of dough. (It will be a little sticky.)
- Cover bowl with a clean kitchen towel. Let sit at room temperature for at least an hour, but preferably 4-6 hours. (I usually make it in the morning of the day I want to make it.)
- Preheat the oven to 450 degrees F. Line a half sheet pan with parchment paper or a Silpat.
- To make 1 large pizza, use your hands to stretch the ball of dough out into a circle or large rectangle until about 12×17-inches. (This fits in the half sheet pan.) Or divide the dough into 4 sections to make mini pizzas. (If you do mini pizzas, you will need 2 half sheet pans.)
- Top with pizza sauce and bake for 8 minutes.
- Remove pizza from the oven and top with cheese and any other toppings. Bake for another 6-8 minutes or until the cheese is melted and lightly golden brown. Remove from oven, slice, and serve warm.
Equipment
Notes
- You can make the pizza and store leftovers in an airtight container or wrapped in foil in the refrigerator for up to 5 days. To reheat, warm in a toaster oven, oven, or air fryer at 350 degrees F for about 3-4 minutes or until warmed through.
- Use my homemade pizza dough or a 16-ounce ball of store-bought pizza dough.
- Top with Parmesan cheese and/or pizza seasoning for more flavor.
- You don’t need to knead the dough; just bring it together with your hands to make a dough. It will become softer as it sits.
- Top with Basil Pesto Sauce, Kale Pesto, Spinach Pesto, or a tomato-based pizza sauce.
- Top with pizza toppings including pepperoni, precooked broccoli florets or bell peppers, very thinly sliced mushrooms, or cooked Italian sausage.
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