FB youtube Pinterest

Stretch the dough, Top and Bake!

Putting pizza in oven
Nothing better than homemade pizza baking in your oven!
More recipes!
Sweet Pizza Sauce
Sweet Pizza Sauce
Veggie Pizza
Veggie Pizza
Cabbage Rolls
Cabbage Rolls
Lahmajun
Grilled Pizza
No Knead Pizza
No Knead Pizza

Pizza Preparation and Baking

You've made your dough - Now it's time to make pizza!

  1. Preheat oven to 400-450°F. I like to use a higher temperature for thinner pizzas. If you're a beginner at pizza making, I suggest starting with the 400 degree oven. If using a pizza stone, let it preheat in the oven as per instructions. For information on baking without a stone, see my article and video, No Pizza Stone, No Problem!
  2. Stretch one piece of dough into desired shape. Place the dough on a peel sprinkled with cornmeal or flour.
  3. For traditional stlye pizza, top with my Sweet Pizza Sauce or my chunkier Pizza Sauce and shredded or sliced mozzarella cheese. Other toppings may be added at this point. If using fresh sausage, make sure that it is fully cooked before using as a pizza topping.
  4. For non-sauce based pizza, try Susan's Roasted Veggie Pizza or toppings of your choice. Brush olive oil over the top of the dough and place desired toppings. Be careful not to make the topping too thick as it won't bake properly. If you are using a peel, be careful not to get oil on the peel.
  5. Slide the pizza onto the pre-heated pizza stone and bake for 15-20 minutes. Time will vary depending on how hot your oven is and how thick the dough is.
  6. If not using a pizza stone: place dough on a large oiled baking sheet and apply toppings. Bake as above.
  7. The pizza is ready when the bottom is nicely browned and the sauce is bubbling through the melted cheese on the top.
Previous Page...
  • For a quicker dough method, check out my Quick Pizza Video and recipe. If you're looking for my quickest, easiest, most straight forward pizza recipe, try Pizza for Two. It has fewer steps, making it great for the beginner pizza maker!

More information on yeast doughs: © 2017 Susan J. Sady

Happy Cooking!