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Homemade pizza night is one of the easiest ways to make a regular weeknight feel like an occasion. With store-bought dough, a little sauce and a bag of mozzarella, a pizza goes from counter to table in about 30 minutes.
It’s also much kinder to the budget than delivery. One ball of dough makes a pizza big enough for four, and the toppings can be whatever is already in the fridge.
Kids can stretch the dough and choose the toppings, which tends to mean they eat what they made. All you need is a rimmed sheet pan.
Ingredients and Swaps
- Pizza dough: A 1-pound ball of store-bought dough from the refrigerated or bakery section. Homemade dough works the same way.
- Sauce: Jarred pizza sauce or marinara. In a pinch, mix canned tomato sauce with a pinch of oregano, garlic powder and salt.
- Cheese: Low-moisture mozzarella melts best. Shredding a block yourself usually costs less per ounce than buying it pre-shredded.
- Toppings: Pepperoni, cooked sausage, bell peppers, onions, mushrooms, olives or leftover cooked vegetables and meats.
Tips for a Crisp Crust
- Let the dough warm up. Cold dough springs back when you stretch it. Give it 30 minutes on the counter first.
- Get the oven hot. Preheat for at least 15 minutes. A hot oven is what crisps the bottom.
- Go light on sauce and toppings. Too much makes the middle soggy.
- Pre-cook wet toppings. Mushrooms, fresh spinach and raw sausage release liquid or need more time than the pizza gets. Cook them first.
- Use the lower rack. Baking in the lower third of the oven browns the bottom crust.
Homemade Pizza Night
Ingredients
Method
- Take the dough out of the fridge 30 minutes before baking. Preheat the oven to 450°F with a rack in the lower third.
- Lightly oil a rimmed sheet pan. Press and stretch the dough toward the edges of the pan. If it springs back, let it rest for 5 minutes and try again.
- Brush the edges of the dough with the olive oil. Spread the sauce over the dough, leaving a ½-inch border.
- Sprinkle with the mozzarella, add your toppings and finish with the oregano.
- Bake for 12–15 minutes, until the crust is golden and the cheese is bubbly and browned in spots.
- Cool for 2–3 minutes, then slice and serve.
Notes
- Use naan or tortillas for quick personal pizzas.
- Leftover cooked vegetables make good toppings.
- For a crisper bottom, bake the plain dough for 3–4 minutes before adding the sauce and toppings.
Budget-Friendly Topping Ideas
- Clean out the fridge: Leftover roasted vegetables, the last few slices of deli ham, half an onion.
- BBQ chicken: Leftover chicken, barbecue sauce in place of pizza sauce and sliced red onion. See our BBQ Chicken Flatbread Pizzas.
- Veggie: Bell pepper, onion, olives and a sprinkle of dried oregano.
- Classic cheese: Extra mozzarella and a little Parmesan.
Feeding a bigger group? Our Sheet Pan Pizza is made for a crowd. Add a Classic Caesar Salad to round out the meal.
Storage and Reheating
- Refrigerate slices in an airtight container for up to 3 days.
- Reheat in a dry skillet over medium heat for 3–4 minutes, covered, for a crisp bottom and melted cheese. A 400°F oven for 5–8 minutes also works.
- Freeze slices individually wrapped for up to 2 months.
Pizza Night Questions
Can I use something other than pizza dough?
Yes. Naan, flatbread, pita, English muffins and tortillas all make quick personal pizzas. Bake at 425°F for 8–10 minutes.
Why is my crust soggy in the middle?
Usually it’s too much sauce, toppings with a lot of moisture, or an oven that wasn’t fully preheated.
Do I need a pizza stone?
No. A regular rimmed sheet pan does the job.
