Hey Lyykers! Let’s talk about something that brings instant joy—homemade pizza. Seriously, once you learn how to make a good one from scratch, there’s no going back to frozen pies or takeout. Over time, I’ve tested (and devoured) countless variations, and now I’ve got a go-to method that works every single time.

The Dough That Never Fails

Let’s be honest—the dough makes or breaks the pizza. I used to think it was intimidating, but it’s actually super simple. Here’s my no-fuss version:

Ingredients:

- 2 1/4 tsp (1 packet) active dry yeast

- 1 tsp sugar

- 3/4 cup warm water

- 2 cups all-purpose flour

- 1 tsp salt

- 1 tbsp olive oil

Steps:

1. Dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.

2. Mix flour and salt in a bowl, then add the yeast mixture and olive oil.

3. Knead for 8–10 minutes until smooth. Let it rise for about an hour.

4. Roll it out into a circle or rectangle—whatever shape your pizza soul desires.

Tip: Want crispy edges? Pre-bake the dough for 5 minutes before adding toppings!

Sauce That Packs a Punch

Sure, you can use store-bought sauce—but homemade is so worth it. I keep it easy with this quick mix:

- 1/2 cup tomato paste

- 1/4 cup water

- 1 tsp dried oregano

- 1/2 tsp garlic powder

- Salt and pepper to taste

- A drizzle of olive oil

Mix and spread! No cooking needed. It’s tangy, herby, and full of flavor.

Toppings: Go Wild (Or Keep It Classic)

Here’s where you can let creativity shine. My personal favorite combo? Mozzarella, mushrooms, red onions, pepperoni, and a sprinkle of chili flakes. But you can go minimalist with just cheese and basil (hello, Margherita!) or go gourmet with prosciutto, arugula, or even figs and goat cheese.

And don’t forget the cheese—fresh mozzarella if you can get it, but shredded works too. A sprinkle of parmesan before baking adds a salty punch.

Baking It Right

Preheat your oven really hot—I’m talking 475°F (245°C) or even higher. A pizza stone or steel is amazing if you’ve got one, but a regular baking sheet works too. Bake for 10–12 minutes until the crust is golden and the cheese is bubbly.

Final Touches = Pizza Magic

Once it’s out of the oven, I like to add a few fresh basil leaves, a drizzle of olive oil, or even a swirl of hot honey (trust me). Let it cool for a minute before slicing. Then—boom. Restaurant-worthy pizza at home.

Whether it’s pizza night with friends or a quiet evening craving, this recipe never disappoints. Once you master the basics, the possibilities are endless. And trust me—you’ll never look at delivery the same way again.