A few things make our recipe for homemade pizza dough as good as anything you’ll find in the best pizzerias. First, we adopt N.Y. Sullivan Street Bakery owner and no-knead bread guru Jim Lahey’s method of turning on the broiler before baking the pie, which causes the crust to puff and blister like it would in a wood-burning oven. We also add a small percentage of rye flour and let the dough ferment longer to yield a more complex crust. Finally, we dust the pizza peel with semolina instead of flour, which makes the job of transferring it to the baking stone much easier. (It also gives the crust a lovely crunch.) Find the dough recipe below, as well as five delicious topping ideas.
Food editor’s tip: While there is nothing like homemade dough, if you don’t have the time or forethought to make your own, any of these recipes can be made using store-bought dough with delicious results. Either way, pizza night at home will never be the same again.