10 Genius Shortcuts That Make Homemade Pizza Actually Easy

As you may have noticed, we’re kind of into pizza in the SaedNews. I mean, just a little. For me pizza combines some of the best things: homemade bread, ingredients that get a lovely char, a green salad and a glass of wine on the side, and—at least the way I make it—it doesn’t feel like a heavy meal.

Every time I post about pizza, I end up answering many of the same questions in the comments, so I thought it made sense to collect a FAQ that will hopefully answer them all in one tidy place (feel free to ask more in the comments). Consider this a primer for the new pizza recipe I’ll share next.

Like the bread-making tips I shared when this site was new, my aim isn’t to fill you with warnings or to make yeast feel intimidating—there are already plenty of sites that do that. My purpose is to show how easy it can be, and to reassure you that anyone can make impressive pizza at home. I hope these tips help.

1. You don’t need a bread machine, a dough hook or a food processor to get it right.

People have been making bread long before these gadgets existed. Machines can save a few minutes and a dough hook makes a very smooth dough, but a basic pizza dough is quick and simple by hand. I mix the ingredients with a wooden spoon in a large bowl, knead for a few minutes on the counter, oil the same bowl and let the dough rise there. It minimizes dishes and fuss—my preferred way to work.

2. It needn’t take all day.

The stir-and-knead approach I described takes no more than ten minutes. In a warm kitchen the dough can double in about an hour. It’s not the speediest weeknight meal, but it’s straightforward. If you’re in a hurry, try a tip from Simply Recipes: heat your oven to 150 degrees, then turn it off and place the oiled bowl inside—the gentle warmth will speed up the rise.

3. It can be ready for you when you get home.

A useful refrigerator trick: mix and knead dough in the morning, place it in an oiled bowl, cover with oiled plastic wrap and refrigerate while you’re out. The dough will rise slowly in the fridge and develop good flavor; by the time you come home it should be doubled. Let it return to room temperature, deflate it on a floured surface, and you’re set.

4. You don’t need a pizza paddle.

A paddle is nice, but not necessary—especially in a small kitchen. I stretch and top the dough, then slide it on a piece of cornmeal-dusted parchment paper set on the back of a baking sheet. With a quick shove I move the parchment (and pizza) onto the pizza stone, and the pie bakes right on the paper. I use the same parchment to pull the pizza out when it’s done.

5. You don’t need a pizza stone.

Stones do improve crust, but they’re not essential. I’ve baked pizza on the back of a baking sheet lined with parchment and sprinkled with cornmeal and been very pleased with the result.

6. You don’t need a professional pizza oven, but high heat is your friend.

A commercial brick oven gets far hotter than a household oven—sometimes by several hundred degrees. To mimic that effect at home, preheat your oven on broil for at least ten minutes before you bake and be cautious opening it—broilers are intensely hot.

7. Pizza cooked under the broiler is amazing.

Some enthusiasts swear by broiler techniques to get a Patsy’s-style pie. SeriousEats describes a method that calls for heating a cast-iron skillet until extremely hot and cooking the pizza quickly on it; it’s a dramatic but effective approach worth exploring.

8. You can cook it on the grill, but only if you invite me over.

Grilled pizza is one of my favorites and a great summer option. Brush the grill grates with oil, have the dough and toppings ready, and place the rolled dough on the hot grill for a minute or two until the underside shows color. With tongs, flip it onto a platter (raw side up), add toppings, then return it to the grill and close the lid. It should finish in about five minutes.

9. You can cook it on the stove.

At Mario Batali’s Otto pizzeria, excellent pizza is made on the stove rather than in an oven; their cookware even reflects that method. I haven’t tried this myself yet—my kitchen is tiny and packed—but it’s something I’d like to test soon.

10. You can buy pizza dough from your local pizza shop.

I’ve championed homemade dough, but sometimes you want convenience. Local shops will often sell dough—here in NYC they’re usually about $3 apiece. Bring it home and it’s ready to go; often quicker than waiting for delivery.

Pizza Dough Recipes:

Practical Tips