Homemade Pizza! 3 Ways
Who doesn’t love pizza night? Making your own at home is not only super fun—it’s way easier than you might think. With a few smart shortcuts like store-bought dough and our flavorful jarred sauces, you can whip up a pizza that tastes better than takeout. The best part? You get to top it exactly how you like it—whether that’s classic Margherita or a mushroom-packed masterpiece. It’s a great way to get the whole family involved, unleash your creativity, and enjoy something fresh and satisfying straight from your oven. Same menu? Sure. But your pizza? Always one-of-a-kind.
One important tip? Always par-bake the dough before adding your toppings. A conventional home oven can’t properly cook the dough with all that excess moisture! Check out our tutorial video for all the details.
Mushroom Pizza
Makes a 12” Pie
MADE WITH MUSHROOM RAGU
INGREDIENTS:
1 lb fresh pizza dough, at room temp
1/2 jar Mushroom Ragu
10 oz mixed mushrooms, sliced
1 cup (8 oz) fresh mozzarella
2 cloves garlic, minced
2 tbsp extra virgin olive oil
salt and pepper to taste
Image, video & styling by City Saucery
PREPARATION:
Preheat the oven to 500ºF (or the highest temperature your oven allows).
In a large skillet, heat oil over medium heat. Add the garlic and sauté for about a minute, until fragrant.
Add the mushrooms and a pinch of salt, then stir to coat. Cover the skillet and let the mushrooms steam for about a minute. Remove the lid and, stirring often, cook until the mushrooms are browned and fragrant—they should have reduced by about half. Optionally, add a teaspoon of oregano. Remove from heat and set aside.
Prepare your dough:
Let it rest: Take the dough out of the fridge about 30 minutes before you're ready to use it. Letting it come to room temperature makes it easier to stretch.
Flour it up: Lightly flour your clean countertop and your hands to keep things from sticking.
Press it out: Place the dough ball on the floured surface and gently press it into a circle with your fingertips—start from the center and work your way out.
Stretch it: Pick it up and let gravity help—hold the edges and gently rotate it like a steering wheel, letting it stretch naturally. Or keep it on the counter and carefully stretch it with your hands until it's about 10–12 inches wide.
Patch it if needed: If you get a tear, just pinch the dough back together. No biggie!
Par-bake your dough: Drizzle a little olive oil over your stretched dough (no toppings yet) and pop it in the oven for 5–7 minutes, checking every couple of minutes for golden brown spots—that means it’s ready! Some bubbles might form, and that’s totally fine. The toppings will weigh them down later.
Take it out and place it on a heat-safe surface like your stovetop or a cooling rack (careful—it's hot!). Now it's time to add your toppings: start with the sauce, then the cooked mushrooms, and finally the mozzarella.
Place it back in the oven for another 5–7 minutes, or until the cheese is melted and starting to brown.
Remove from the oven and let it cool for a couple of minutes before slicing.
Potato Rosemary Pizza
Makes a 12” Pie
INGREDIENTS:
1 lb fresh pizza dough, at room temp
1 large Yukon Gold* potato
1 sprig fresh rosemary
1 cup (8 oz) fresh mozzarella
2 tbsp extra virgin olive oil, plus more
2 tbsp grated Parmesan cheese
2-3 tsp Calabrian Chili Spread (optional)
salt to taste
Image, video & styling by City Saucery
PREPARATION:
Preheat the oven to 500ºF (or the highest temperature your oven allows).
Using a mandoline, slice the potato on the thinnest setting (careful—it’s sneaky sharp!). Place the slices in a large bowl and gently coat them with olive oil and a pinch of salt.
Prepare your dough:
Let it rest: Take the dough out of the fridge about 30 minutes before you're ready to use it. Letting it come to room temperature makes it easier to stretch.
Flour it up: Lightly flour your clean countertop and your hands to keep things from sticking.
Press it out: Place the dough ball on the floured surface and gently press it into a circle with your fingertips—start from the center and work your way out.
Stretch it: Pick it up and let gravity help—hold the edges and gently rotate it like a steering wheel, letting it stretch naturally. Or keep it on the counter and carefully stretch it with your hands until it's about 10–12 inches wide.
Patch it if needed: If you get a tear, just pinch the dough back together. No biggie!
Par-bake your dough: Drizzle a little olive oil over your stretched dough (no toppings yet) and pop it in the oven for 5–7 minutes, checking every couple of minutes for golden brown spots—that means it’s ready! Some bubbles might form, and that’s totally fine. The toppings will weigh them down later.
Take it out and place it on a heat-safe surface like your stovetop or a cooling rack (careful—it's hot!). Now it's time to add your toppings:
Start with the mozzarella, creating a single layer across the dough. This acts as the “glue” that will hold everything together. Next, add the rosemary—strip the leaves from the stems and scatter them sparingly (a little goes a long way!). Then add the potatoes. The trick is to layer them so they slightly overlap, like shingles on a roof. Finish with a few more rosemary leaves and a sprinkle of Parmesan.
Place the pizza back in the oven for another 5–7 minutes, or until the cheese is melted and starting to brown.
Remove from the oven and let it cool for a couple of minutes before slicing.
For an optional kick, lightly spread some Calabrian Chili Spread on top for another layer of flavor and heat.
*Hot Tip: Yukon Gold or red potatoes work best here—they hold their shape and have great flavor without needing to be peeled.
Margherita Pizza
Makes a 12” Pie
MADE WITH PIZZA SAUCE
INGREDIENTS:
1 lb fresh pizza dough, at room temp
1 jar Pizza Sauce
2 tbsp extra virgin olive oil
1 cup (8 oz) fresh mozzarella
fresh basil leaves (5-7)
Image, video & styling by City Saucery
PREPARATION:
Preheat the oven to 500ºF (or the highest temperature your oven allows).
Prepare your dough:
Let it rest: Take the dough out of the fridge about 30 minutes before you're ready to use it. Letting it come to room temperature makes it easier to stretch.
Flour it up: Lightly flour your clean countertop and your hands to keep things from sticking.
Press it out: Place the dough ball on the floured surface and gently press it into a circle with your fingertips—start from the center and work your way out.
Stretch it: Pick it up and let gravity help—hold the edges and gently rotate it like a steering wheel, letting it stretch naturally. Or keep it on the counter and carefully stretch it with your hands until it's about 10–12 inches wide.
Patch it if needed: If you get a tear, just pinch the dough back together. No biggie!
Par-bake your dough: Drizzle a little olive oil over your stretched dough (no toppings yet) and pop it in the oven for 5–7 minutes, checking every couple of minutes for golden brown spots—that means it’s ready! Some bubbles might form, and that’s totally fine. The toppings will weigh them down later.
Take it out and place it on a heat-safe surface like your stovetop or a cooling rack (careful—it's hot!). Now it's time to add your toppings:
Start with the pizza sauce, spreading a thin layer over the dough and leaving about an inch around the edges. Next, add the mozzarella—be generous, since it’s one of the stars of the show. Then tear about half of the basil leaves in pieces and scatter them evenly across the top.
Place the pizza back in the oven for another 5–7 minutes, or until the cheese is melted and just starting to brown.
Remove from the oven, finish with the remaining basil leaves (torn into smaller pieces), and let it cool for a couple of minutes before slicing.