Let’s face it: just about everyone loves pizza. Whether you dream of Neapolitan, Roman or New York–style, it’s a global favorite. But even the most die-hard pizza fans can break into a cold sweat at the idea of making one at home. How do you nail a crispy, chewy crust without a pro oven? What are the secrets to a perfect dough? And which toppings will lead you to cheesy triumph, not a dinner disaster? Three culinary experts have spilled their tips, and the answers may just change your homemade pizza game forever.
The Dough Dilemma: Homemade, Store-Bought, or Bakery?
The dough is where it all begins—literally and emotionally. Some people joyfully spend hours crafting it from scratch, while others (no shame!) reach straight for ready-made options. Jean-François Mallet, chef and author of the Simplissime series, says there’s no need to feel guilty if you’re in the second camp: « Buying ready-made dough is a totally valid option. » But don’t just grab any package—Mallet highly recommends the frozen pizza dough sold at Picard, which is similar to a good frozen bread dough. He insists, it’s “really good.”
Another clever alternative comes from the bakery. You can pick up about 250g of traditional or seed-studded bread dough from your local boulangerie, ideally the day before your pizza night. Blogger and pizza cookbook author Dorian Nieto adds that it’s « not expensive »—so your wallet will thank you as much as your taste buds.
Of course, pizza purists—and the very patient—are free to mix up their own. Mallet assures us, “Making pizza dough isn’t harder than baking a cake.” For a classic Neapolitan, Guillaume Marinette (author of Pizzas, bruschettas, focaccias, etc.) recommends Gruau flour, lauding its strength. Marinette puts it simply: “The best is a high-strength flour.” The method? Combine your flour with lukewarm water, a dash of baker’s yeast (fresh or dry), and a drizzle of olive oil. If you’re looking for a shortcut on ingredient selection, Mallet suggests picking up a store-bought pizza dough kit that bundles everything together.
One step you must never skip: letting the dough rest. « The more you let it rest, the better your pizza will be, » promises Marinette. Ideally, leave it in a salad bowl, covered with a cloth, for at least an hour before working it.
Home Pizza Gear: No Fancy Equipment Needed
Think you need an Italian grandmother and a wood-fired oven? Not so! Mallet lists the true essentials:
- an oven
- a mixing bowl
- a rolling pin (a wine bottle counts!)
Nieto assures us, « You can knead the dough by hand in a salad bowl. » And as for the oven, Nieto says you’ll do just fine with a regular household model at its maximum temperature. Yes, “the hotter the oven, the better,” but Mallet insists that even at 200–220°C (about 400–430°F), “it works.”
No oven? Don’t despair. Marinette touts the air fryer as a « good alternative. » Just line your air fryer basket with parchment, press in a thicker dough, add toppings, and cook at 200°C for about ten minutes—although this trick is better for small pizzas.
Mallet also gives advice for stovetop pizza: roll the dough thinner, cook it quickly on high heat just like a crêpe, then flip, add toppings, and finish covered on low. For this method, stick with toppings that don’t require long cooking, such as cured meats. Still, Marinette admits, « results are never as optimal as with an oven, » but sometimes you have to improvise.
Toppings, Balance, and Secrets of Pizza Bliss
The magic? It’s all about balance. Mallet explains the gold standard: “Success is the balance between a crispy and soft crust, and the flavor of the toppings.” If you opt for a thinner crust, steer clear of watery sauces or tomatoes—Nieto suggests simmering these down first. Once your pizza is out of the oven, you can add anything you like, from coppa to fresh arugula. With thicker dough, it’s fine to experiment with wetter toppings: it’ll soak them right up!
There’s one golden rule everyone seems to agree on: pick quality ingredients. Mallet puts it plainly: “Better to buy three slices of excellent ham than an industrial chorizo.” Good ingredients on a good dough can only mean one thing: good pizza.
Nieto’s advice is simply: “I recommend anything that makes you happy.” Marinette approves venturing beyond the classics: how about squash purée instead of tomato sauce? Or roast veg, blue cheese, and some chopped walnuts? Now you’re talking.
Serving: The Final Debate
When’s the best moment to serve? Here our experts slightly disagree. One claims pizza is best in the two minutes after it leaves the oven. Another warns that serving it too hot is “not ideal.” The final verdict? It’s up to you (and possibly your tolerance for burnt tongues).
In the end, homemade pizza is all about confidence, flexibility, and good company in the kitchen. So don’t be afraid to get your hands floury—even if your first attempt isn’t Instagram-worthy. The real secret? Have fun. The rest is just melted cheese.
John Smith is a culinary enthusiast and food blogger who discovered his love for Asian cuisine during his years living in Seoul and Tokyo. With a background in journalism, he brings a storytelling approach to exploring the cultural significance behind every dish. John is passionate about making Asian cooking accessible to home cooks and sharing the vibrant food scenes he encounters in his travels.
