Kitchen Tip Tuesdays: Tips for perfect homemade pizza!

Easy homemade pizza recipe

I have lots of tips for homemade pizza! Joshua and I both love pizza, and have done a lot of experimenting with homemade pizza in the 7 years we've been married.

My mom makes pizza, and her recipe has a pre-baked crust to avoid the burned-top, raw-crust dilemma. ;) My mom's pizza is yummy, and growing up I tasted restaurant-pizza only a few times, so I couldn't quite understand why Joshua insisted that we needed to master the "bake the dough and toppings all together, one time" trick! :)

But, experiment we did... and now I make what we consider to be excellent homemade pizza... rivaling anything we've tasted anywhere else!

Here is the recipe I use: Tammy's Easy Pizza. (See the recipe for additional notes and tips!)

A few quick tips:

  • Homemade pizza dough is easy to make; it's okay if it's a little sticky. I butter the pan (and my clean hands!) and press the soft sticky dough into the pan.

  • Resist the temptation to overload the pizza with toppings, especially if you're putting quite a few different things on top! A cup of sauce is plenty to cover a 16-inch round pizza without making it too wet. Vegetables like peppers, onions, and tomatoes have a tendency to become watery as they bake, so unless you don't mind pools of water on top, use them more sparingly.

  • If I'm using a heavier pizza pan (like stainless steel), I bake it on the bottom oven rack, so the crust gets sufficiently browned. Baking a heavy pan of pizza on the top rack can result in browned toppings and under-cooked dough.

  • If I'm using a thin pizza pan, I bake the pizza on the top oven rack, so the crust doesn't get too dark on the bottom. Darker pans (a pan with a non-stick coating vs. a stainless steel pan) will make a darker crust. (Read more about pizza pans here.)

  • Leaving hot pizza to cool on the pan can cause condensation to form between the crust and the pan. To avoid this, we often put slices of pizza on a wire rack to cool before refrigerating the leftovers.

  • To warm leftover pizza, I place pizza slices on a cookie sheet in the oven. I turn the oven to 375 degrees and bake for 10-15 minutes, until the cheese is bubbly. YUM! :) And a quick, warm winter lunch. :)

Tammy's Easy Pizza recipe

I did a price breakdown of my homemade pizza recipe here... concluding that my 16-inch turkey pepperoni extra-cheese pizza costs just $3.25 in ingredients!

I've also shared my tips for making homemade pizza to serve to guests. I especially like serving pizza to families with children, since it's always a hit! :)

To Participate in Kitchen Tip Tuesdays:

Post a kitchen tip in your blog. Link to this post, and then leave your link here, so we know where to find YOU! :) No giveaways or non-tip posts, please!

In order to keep the kitchen tips more easily accessible, posts not adhering to these guidelines will be removed. We need to be able to easily find/see what your kitchen/cooking tip is. :) Thanks for your participation! :)

Leave your tip links in a comment. I'll manually add them to this post!

1. Fats/oils and substitutions (Katie)
2. Thanksgiving turkey tips (Stephanie)
3. Instant yeast (Toni)
4. Thanksgiving turkey prep tips (Amy)
5. Apple peeler (Liz)
6. Spaghetti sauce cans/jars (Kolfinna)
7. Measuring cups/spoons (Linda)
8. Homemade pizza tips and cost of ingredients (Trixie)
9. Storing quick breads w/out getting soggy tops
10. Roasting butternut squash (Kristia)
11. Remembering aprons (Cindy)
12. Cleaning cutting boards w/out chemicals
13. Buttermilk in mashed potatoes (Susan)
14. Storing pot lids (Lenetta)


I used to always get soggy crust and realized it works better if I saute my veggies first. Although, im sure your right. I put way too many toppings ;)

Katie @ Kitchen Stewardship
My post describes how to use all of the fats and oils available and what substitutions you can make.

Thank you for these tips. We are still experimenting with how to make the best pizza and we love your dough recipe! I find that using a pizza stone makes them come out the best!

I want to share our tips for making a moist and yummy turkey. Here is the link:

Have a great day!

We make homemade pizza a lot, and we will use some of those tips. Thanks!

My post this week is my pecan pie recipe, but I put my tips throughout the recipe. The tips include how to prevent the sugary filling from running, getting the crust just right, and also avoiding Splenda in the pie filling. I hope you enjoy! The post is here -

We just had homemade pizza last night. I have never tried taking the pizza out of the pan, so it doesn't get soggy. I am definitely going to do that next time. I have a round pan with holes, and that seems to make the crust just perfect.
My tip today is about instant yeast.


Thanks so much for the excellent homemade pizza tips, Tammy. We make pizza at least twice a month here. :)

Here is my turkey tip for a stress-free Thanksgiving meal:

Thanks for the great tips on pizza. I cook a lot of great things, but pizza is one that I don't do well with, I'm sure these tips will help!
Thanks for hosting!
Quick & Easy Apple Peeling

YUM! We Love pizza! Thanks for sharing your tips. I shared about getting the most out of your spaghetti sauce today


Here's my kitchen tip on reusing measuring cups and spoons.


Hi Tammy--

Your homemade pizza always makes me so hungry! We have homemade pizza every Friday night; it's such a fun way to end the week. Today I'm sharing a link to how we make pizza -- the cost is definately more than yours, but we get two good meals and then some and it's still way cheaper than take out.


I have found that using a pizza stone (pampered chef) eliminates the soggy crust altogether. It doesn't get soggy at all, no matter how long it sits on the pan.

My tip is on keeping quick bread tops crunchy!


SnoWhite @ Finding Joy in My Kitchen

Our family loves fall sqush and butternut squash is so versatile, healthy and delicious.

Kristia@Family Balance Sheet

here is my tip on using my apron more...

I don't have a blog, but had to share our "secret" for fabulous pizza. I stumbled on a spice blend that MAKES the pizza. It's Chef Paul Prudhomme's Herbal Pizza and Pasta Magic. You can get it in grocery stores. The jar sometimes comes in a narrow little box and other times I've seen it alone as a narrow, plastic spice jar. It has a bright green lid and has Chef Paul's portrait on the label (a heavy-set man in a beret).
One thing I have noticed about my pizzas is that if I put the peppers/onions in slivers on the very top of my pizza with no cheese covering them, and then drizzle a bit of olive oil on them, they actually cook through without being soggy/wet.
I spent a couple of years perfecting pizza, and now we love them so much that we have become "pizza snobs". LOL!
YUM! Thanks, Tammy

I could live on pizza! I actually eat more of it than my 4 year old.. oops!

Here is a great tip for safely cleaning and disinfecting cutting boards without using chemicals :)

I shared about using buttermilk in mashed potatoes for an extra delicious side dish.


Not a new tip, but I needed to see it a hundred times before I did it:
Storing Pot Lids (Lenetta)

And I'm also requesting input for a new skillet to replace my no-longer-non-stick teflon. Would love recommendations for my Christmas list!

Whether you are eating "regular" Pepperoni or Turkey Pepperoni (or, Beef, as I think Tammy has a recipe for)... A great way to avoid those oh-so-lovely (not) pools of grease that form on top, my suggestion is for those of you who have a microwave: Take a piece of paper toweling, place it onto a plate, then place as many slices of pepperoni you plan on using, top with another piece of paper towel, and microwave on high about 45 minutes--- the end result is a very "wet" piece of paper towel of fat, that would have made it to your mouth/stomach otherwise... let your pepperoni cool, and then place on your pizza, bake as usual (the result of the pepperoni is a bit stiffer than an uncooked piece, but it tastes the same when you are eating it on a hot piece of pizza!!)

Hope someone finds this useful..

Jamie (PGH, PA)

I think someone posted a kitchen tip on greasy pepperoni once - was it Mrs. Pear? She recommended boiling pepperoni in a small saucepan on the stove for a few minutes to get the greasies out. I've tried it a few times and it really works!

I'm curious.. have you tried freezing your pizza dough or a pre-assembled pizza?

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