Name: Best Homemade Pizza Dough and Pizza Sauces
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 tsp sugar; 1 cup warm water (divided); 2 1/4 tsp yeast (1 packet); 2 1/2 cups flour; 1 tsp salt; 1 tbsp Italian seasoning (optional); 4 tbsp olive oil (divided); 1 (28 oz) can whole tomatoes; 2 tbsp olive oil; 1/4 cup grated onions; 3/4 tsp dried oregano; 1 tsp dried basil; 1/2 tsp red pepper flakes; 3 cloves garlic, pressed; 2 tsp sugar; 1 tsp kosher salt; 2 tbsp unsalted butter; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1/4 tsp Italian seasoning; 1/4 tsp crushed red pepper flakes

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Nothing beats the satisfaction of making homemade pizza from scratch. I love how I can control the dough texture, the sauce flavors, and customize every bite with my favorite toppings. This recipe gives me a foolproof pizza dough along with two delicious sauce options: a classic tomato sauce and a creamy white sauce.

Best Homemade Pizza Dough and Pizza Sauces

Why You’ll Love This Recipe

I like this recipe because it’s simple, flexible, and always turns out delicious. The dough rises beautifully and bakes into a soft yet crisp crust. The tomato sauce gives me that perfect balance of tangy and savory flavors, while the white sauce makes for a creamy, garlicky alternative when I’m in the mood for something different. I can switch up toppings, try different cheeses, and make this dough into thin-crust or pan pizza.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pizza Dough

1 tsp sugar
1 cup warm water
2 1/4 tsp yeast (1 packet)
2 1/2 cups flour
1 tsp salt
1 tbsp Italian seasoning (optional)
4 tbsp olive oil

Classic Tomato Pizza Sauce

1 (28-ounce) can whole tomatoes
2 tbsp olive oil
1/4 cup grated onions (or finely minced)
3/4 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
3 cloves garlic, pressed
2 tsp sugar
1 tsp kosher salt

White Pizza Sauce

2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 tsp Italian seasoning
1/4 tsp crushed red pepper flakes

Directions

Pizza Dough

Proof the yeast: In a bowl, stir sugar, ½ cup warm water, and yeast. Let it sit for 10 minutes until foamy.
Mix the dough: Combine flour, salt, and Italian seasoning. Add to the yeast mixture along with 3 tbsp olive oil and ½ cup warm water. Mix until combined, then knead with a dough hook for 5 minutes until stretchy.
Let it rise: Brush 1 tbsp olive oil in a bowl. Place the dough inside, cover with a towel, and let it rise for 30 minutes in a warm spot.
Stretch the dough: Lightly flour a surface and knead the dough a few times. Roll and stretch it into a 12-inch circle.
Assemble: Preheat oven to 450°F. Oil or dust the pan with cornmeal. Stretch dough into the pan, add sauce and toppings.
Bake: Cook for 10–12 minutes until golden brown and cooked through.

Tomato Sauce

Crush the tomatoes by hand, with shears, or an immersion blender until chunky.
In a saucepan, sauté onions, oregano, basil, and red pepper flakes in olive oil for 3–4 minutes. Add garlic and cook for 1 minute.
Add tomatoes, sugar, and salt. Simmer for 30 minutes, stirring occasionally. Adjust seasoning as needed.

White Sauce

Melt butter in a saucepan. Sauté garlic for 30 seconds.
Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream until smooth.
Lower heat, stir in Parmesan, seasonings, and red pepper flakes. Simmer until thickened.

Servings and timing

This recipe makes one 12-inch pizza (about 4 servings). The dough takes around 15 minutes to prepare and 30 minutes to rise. The tomato sauce takes about 40 minutes from start to finish, while the white sauce is ready in 10 minutes. Baking time for the pizza is 10–12 minutes.

Variations

I like to add fresh herbs like rosemary or thyme into the dough for an extra aroma. Sometimes I use whole wheat flour for a nuttier crust. For sauces, I’ll add roasted red peppers to the tomato sauce for sweetness, or extra cheese into the white sauce for a richer flavor. If I want a crispier crust, I roll the dough thinner and bake it on a preheated pizza stone.

Storage/Reheating

The dough can be refrigerated for up to 24 hours after rising or frozen for up to 2 months. The tomato sauce lasts 1 week in the fridge or 3 months in the freezer. The white sauce should be refrigerated for 3–4 days and reheated gently with a splash of milk. Leftover baked pizza keeps in the fridge for 3 days; I reheat it in the oven at 375°F for about 10 minutes to keep the crust crisp.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast. I skip the proofing step and add it directly to the flour mixture.

Can I make this dough without a stand mixer?

Absolutely. I knead the dough by hand for about 8–10 minutes until smooth and elastic.

How do I prevent soggy pizza crust?

I make sure the oven is fully preheated, and I sometimes bake the crust for 3–4 minutes before adding toppings to keep it crisp.

Can I use fresh tomatoes for the sauce?

Yes, I can use fresh tomatoes. I blanch, peel, and crush them before cooking to get the same consistency as canned.

What’s the best cheese for pizza?

I love using mozzarella for meltiness, but I also mix in Parmesan, provolone, or ricotta depending on the flavor I want.

Conclusion

I love how this recipe gives me everything I need for an amazing homemade pizza night. From the chewy, golden crust to the choice of tomato or white sauce, every element is fresh, flavorful, and satisfying. Once I tried making pizza from scratch like this, I never wanted to go back to store-bought dough or jarred sauces.