Making your own pizza is easy peasy and a fun activity at home. Here are some pro tips for getting a great result without a lot of fuss.

Let the dough come to room temperature while you prep your favorite ingredients. Slice your olives. Grate your parm. Wash your arugula. Kitchen dance to The Bridge.

Preheat oven to 425.

Flip over a baking sheet bottom side up, pour a tablespoon of olive oil on it and rub over the surface. This is your pizza pan- much easier to get your pie out of than right side up!

Put the dough in the center of the pan. Using the pads of your fingers (not your finger tips) and work the dough gently toward the edges of the pan. Get about 2/3 of the way there. The dough will start to fight back a little bit. Wait a few minutes and let it rest. Chop an onion. Decant some chianti. Come back to your dough and continue the process. It may start to get feisty again. That’s ok. We’ve got time. Pour that chianti and give it a swirl. And then, go to it again and presto!


Bake the dough for 8 minutes so it’s set and firm and slightly baked. Caution! That pan is hot!

Add your sauce and ingredients. But don’t put too much sauce or wet ingredients on top. This is a thin crust pizza, and you may wind up with a floppy crust, and floppy is not your style.

Back in the oven it goes for another 8-10 minutes until everything is nice and melty. Remove from oven and let it sit for about 5 minutes to let the cheese set for easier cutting.

Pro tip: if you don’t have a pizza wheel, use kitchen shears to slice your pie in seconds.






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