Recipe: Homemade Pizza

Quick: How many times have you ordered pizza in the past month? Probably a lot, right? (I mean, it is college.) Paid about $10 or more each time too? Pizza is delicious, but also expensive after awhile. Cooking from scratch is almost always cheaper than takeout, and sometimes it tastes better too.

Here is not only the supplies you need to make your own pizza at home for a fraction of the cost, but exactly how to do it.

Ingredients & Supplies:

5 c bread flour (some will be used for flouring surfaces)

1 tsp sugar

2 tsp salt

1 ½ c warm water

2 ¼ tsp active dry yeast

2 tbsp vegetable oil

Cornmeal or non-stick cooking spray

2 bowls (2 larges)

1 or 2 bags shredded mozzarella

Oregano (to taste)

Butter knife

1 jar tomato sauce

Pizza baking sheet



  1. Pre-heat oven to 475 degrees
  2. Put 4 cups and 3 tbspns of bread flour in a large bowl
  3. Mix in 1 teaspoon sugar and 2 teaspoon salt with the flour
  4. Measure out 1 ½ cups of warm water in measuring cup adding 2 ¼ teaspoons of active dry yeast and 2 tablespoon of oil to the water
  5. Pour the water mix into the large bowl with the flour
  6. With a butter knife mix the flour and water until it’s thick enough so that the knife doesn’t blend it anymore
  7. With clean hands, blend the dough together inside the bowl mixing in any leftover flour in the bowl
  8. Once it’s blended enough that it doesn’t have flour falling off it, take the dough out of the bowl and mix it in your hands a bit more. Then, place it on a floured counter
  9. Next, you want to knead the dough so it will stretch to a nice circle. Do this by laying the dough ball on the counter and using the heel of your hand to push and squish the dough, folding it in half after a couple seconds when it flattens. Use this how-to to get a better idea
  10. Once the dough retains it shape when dropped on the counter and is slightly springy, put it into another bowl with a little oil on the inside so the dough doesn’t stick. Cover it in saran wrap, and let rise for about 45-60 minutes 

    This dough recipe makes enough for two large pizzas

  11. Take out the dough and put it on the floured surface and cut in half. Put one half back into the bowl for a second pizza
  12. Flatten the half on the counter and slowly stretch it using your knuckles while holding it. As it stretches further it will become easier. Aim to stretch the edges as well
  13. Either heavily sprinkle the bottom the pizza pan with cornmeal to prevent the pizza from sticking to the pan, or spray it with non-stick cooking spray. Corn meal works best to help cook the bottom
  14. Place the (hopefully) circular dough onto the pan and spread sauce on as you please. Sprinkle on as much mozzarella (we used shredded) as you’d like as well – enough to cover up the sauce is usually enough
  15. Next, optionally put oregano on the pizza before putting it into the oven.
  16. Fifteen to 20 minutes later, you’re first handmade pizza should be ready. Repeat steps 12-15 for the second half of the dough

The Numbers:


King Arthur Bread Flour (5lb):  $3.98 = 4 sets or 8 pizzas

Fleischmann’s Active Dry Yeast (5 oz):  $5.22 = 16 sets

Prego Tomato Basil Garlic Italian Sauce (24 oz): $3.67 = 1 set or more to taste

Kraft Low-Moisture Part-Skim Mozzarella Shredded Cheese (1lb): $4.96 = 1.25 sets, more or less to taste

5th Season Whole Oregano: $0.94 = a ton of pizzas

Total price for one pizza – $0.50 flour, $0.34 yeast, $1.80 sauce, $3.75 cheese = $6.43

For the price of one large pizza, you can make two.


Large delivered: $14.24


Large delivered: $15.50


Large: $12.50


14” large delivered: $13.65