How to Make the Perfect Pizza at Home: Expert Dough, Sauce & Baking Techniques
Few pleasures in home cooking rival the satisfaction of baking a truly great pizza — from the alive, stretchy dough under your hands to the crackling bite into a golden, blistered crust. This guide is your trusted companion through every stage of the process: from mixing and fermenting dough, to crafting a rich, balanced sauce, to mastering the bake — whether on a pizza stone, in a home oven, or in a cast-iron skillet.
You’ll learn expert-level techniques explained in straightforward, practical terms. Gain the confidence to hand-stretch your dough, layer ingredients for maximum flavor, and fine-tune your bake for that crisp-yet-chewy result that sets great pizza apart. These are the same methods used by serious home pizza makers and professionals — adapted for your own kitchen.
By the time you take that first bite of homemade pizza with charred edges, bubbling cheese, and a chewy center, you’ll know the joy of doing it right. Whether you’re hosting friends, cooking for family, or perfecting your own craft, these how-to guides are here to help you make every pizza your best yet.
How to Make New York-Style Pizza at Home
If you’ve ever folded a giant New York pizza slice in half, burned the roof of your mouth, and thought, why can’t I make this at home? — good news. You absolutely can. No coal oven. No secret water supply. No decade-long apprenticeship in Brooklyn. Just smart technique, the right mindset, and a home oven…
65% vs 75% vs 85% vs 100% Hydration Pizza Dough: What Changes, What Breaks, and What Actually Tastes Better
Hydration pizza dough conversations usually start simple and then spiral fast. One minute you’re mixing pizza dough, the next minute you’re debating hydration percentages like it’s a personality trait. Pizza dough hydration controls almost everything—how sticky the dough feels, how fast it ferments, how it bakes in a pizza oven, and whether your dough ball…
7 Neapolitan Pizza Mistakes and Tips for Perfection
If you’re serious about Neapolitan pizza, this guide breaks down the most common Neapolitan pizza mistakes home cooks make—and how to fix them without overcomplicating things. You ever pull a pizza out of the oven and think, “Wow… I’ve made a very confident bread cracker”? Yeah. Same. Neapolitan pizza looks simple—pizza dough, sauce, mozzarella, and serious…
10 Essential Rules for Making Professional-Quality Pizza at Home
(The stuff pizzerias won’t explain — but absolutely should) Let me guess.You’ve followed the recipe. You’ve bought decent flour. You’ve preheated the oven until it feels illegal. And somehow… your pizza still tastes like “pretty good for homemade.” That gap between pretty good and holy hell isn’t talent. It’s rules.And professional pizza makers live by…
How to Stretch Pizza Dough
Why You Should Never Use a Rolling Pin for Neapolitan Pizza If you’re learning how to stretch pizza dough, especially for Neapolitan pizza, there’s one rule you absolutely cannot break: never use a rolling pin. Ever. Yes, it’s faster. Yes, it looks neat. And yes—it completely ruins your pizza dough. After hours (or days) of…
Air Fryer Pizza, Done Right: 6 Crispy Recipes That Never Go Limp
You know that moment when you pull an air fryer pizza out, feeling smug… then lift a slice, and it folds like a sad wallet? Yeah. I’ve been there. Too many times. I kept testing air fryer pizza because I wanted it to work — fast, crispy, weeknight‑friendly — not because it behaved itself at…
