- Bake hot for the best crust: 475–500°F if your oven allows.
- Use low-moisture mozzarella to avoid watery pizza.
- Don’t overload toppings—too much can make the center soggy.
- Preheat your pan/stone (if using) for a crispier bottom.
- Par-bake the crust 3–5 minutes if you’re using heavy toppings.
- Leftovers reheat best in a skillet or air fryer to crisp the crust again.
Easy Homemade Pizza
Easy homemade pizza with a chewy, golden crust, melty cheese, and your favorite toppings-simple, customizable, and better than takeout.
Servings: 8 servings, 1 pizza 12"
Cost: 15
Ingredients
- 2 tbsp corn meal
- 1 premade pizza crust see my recipe
- ¼ cup marinara sauce
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- ½ tsp Italian seasoning
Instructions
- Preheat the oven to 425 degrees F. Spray a perforated pizza pan with cooking spray.
- Spread the cornmeal on a clean countertop. Press and roll out the pie crust until thin and spread the dough onto the prepared pizza pan.
- Bake in the center rack of the oven for 3-5 minutes just until the dough moves freely when shaken on the pan. You may need to run a spatula around it but the dough should be partially cooked and shift independently on the pizza pan.
- Spread the marinara sauce evenly all over the partially cooked dough, Spread the mozzarella and parmesan cheese evenly over the marinara sauce then sprinkle with Italian seasoning.
- Bake in the oven for 8 minutes.
- After 8 minutes use an oven mitt to shift the pizza off of the perforated pan and straight onto the oven rack (this will help cook the bottom of the pizza). Let it cook another 5-10 minutes or until at the desired doneness.
Notes
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 33g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 506mg | Fiber: 2g | Sugar: 1g
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