Nothing—and I mean nothing—beats a homemade pizza. Store-bought? Nah. Delivery? Maybe, if you’re desperate. But making your own from scratch? That’s where the magic happens.

What You Need (and What You’ll Forget at the Store)

Dough Situation:

• 3 ½ cups flour (you think you have some, but double-check)
• 1 packet yeast (or the half-used one in your pantry…good luck)
• 1 ½ cups warm water (not scalding, not lukewarm—get it right)
• 2 tablespoons olive oil (because “drizzle” sounds fancy)
• 1 teaspoon sugar (don’t skip this; trust me)
• 1 teaspoon salt (or a dramatic pinch)

Sauce? Yep, You Gotta Make That Too:

• 1 can crushed tomatoes (preferably not dented)
• 2 cloves garlic (or five, because garlic is life)
• 1 teaspoon olive oil (again, drizzle for the soul)
• 1 teaspoon dried oregano (or the sad remnants of last summer’s herb garden)
• ½ teaspoon salt & black pepper (don’t measure, just feel it out)
• ½ teaspoon sugar (yes, again—balance is key)

Toppings: Dealer’s Choice

• 2 cups mozzarella (grab extra because you will snack on it)
• ½ cup Parmesan (the real deal, not the green can)
• Whatever else you love—pepperoni, mushrooms, the bell pepper that’s about to go bad
• Fresh basil (if you’re feeling fancy)

Here’s the Plan (Prepare for a Flour Explosion)

Step 1: Dough Drama

1. Mix warm water, sugar, and yeast. Wait. Stare at it. If it doesn’t foam after 10 minutes, either the yeast is dead or you are (just kidding, but start over).
2. In a big ol’ bowl, mix flour and salt. Add foamy yeast water and olive oil. Stir like you mean it.
3. Knead. Push. Fold. Wonder why this is a workout. Do this for about 8 minutes (or until your arms hate you).
4. Grease a bowl, toss in the dough, cover, and let it rise for about an hour. If it doesn’t double, don’t panic—just give it more time (or blame the yeast again).

Step 2: Sauce Boss

1. Heat some olive oil in a pan. Toss in minced garlic and sauté until your kitchen smells amazing.
2. Dump in the tomatoes, oregano, salt, pepper, and sugar. Stir like you know what you’re doing.
3. Simmer for 10-15 minutes. Taste. Adjust. (More salt? More sugar? Add until it feels right.)
4. Let it cool. Try not to eat it with a spoon.

Step 3: Pizza Time

1. Crank your oven to 475°F. If you’ve got a pizza stone, throw it in there. If not, use a baking sheet and pretend it’s fancy.
2. Punch down your dough (this part is oddly satisfying). Cut it in half if you want two pizzas, or just go for one glorious giant pizza.
3. Roll it out. Circle? Rectangle? Chaos shape? Whatever works.
4. Sauce it up—thin layer, don’t drown it. Top with cheese and whatever else you love.
5. Into the oven it goes! Bake for 12-15 minutes until the crust is golden and the cheese is bubbling like a witch’s cauldron.

Step 4: Try Not to Burn Your Mouth

1. Pull it out, admire your work, and let it sit for at least two minutes. (I know, torture.)
2. Slice, devour, and immediately start thinking about your next pizza night.

Pro Tips (aka Stuff I Learned the Hard Way)

• Use good cheese. I made the mistake of using cheap pre-shredded cheese once. Never again.
• Go easy on toppings. A loaded pizza is great, but if it’s too heavy, the crust won’t cook right. Balance, people.
• Crank that heat. A hot oven = crispy crust. Don’t wimp out.
• Leftover dough? Wrap it up and refrigerate for later. Or just make more pizza. No regrets.

Homemade pizza is the way to go. Is it a little messy? Absolutely. But the moment you take that first bite, you’ll know it was all worth it. Now, go forth and make some dough (literally).