10 Tips for Making Pizzeria-Quality Pizza at Home

There’s nothing quite like a freshly made pizza with that perfect crust, gooey cheese, and flavorful toppings. While heading to your favorite pizzeria is always a treat, wouldn’t it be amazing to make the same mouthwatering pizza right in your own kitchen? With the right techniques and tools, you can bring the pizzeria experience home. This guide will give you 10 tips for creating pizzeria-quality pizza that will impress your family and friends. Plus, we’ll answer common questions, like how many slices a 12-inch pizza typically has, and share additional helpful insights to up your pizza game.

1. Start with High-Quality Ingredients

The key to a perfect pizza lies in the ingredients. Fresh, high-quality items make all the difference. Choose ripe tomatoes for homemade sauces, fresh mozzarella cheese, and aromatic herbs like basil or oregano. Avoid pre-shredded cheese, as it often contains additives that can affect melting.

For the crust, go for strong, high-protein bread flour. This creates a chewy, elastic texture that mimics classic pizzeria crusts.

2. Perfect Your Dough

Dough is the foundation of great pizza. Achieve the ideal texture and flavor by mastering a simple pizza dough recipe. Here’s how:

• Use cold water: It slows fermentation, enhancing flavor development.
• Give it time: Allow the dough to rest and rise for 24–48 hours in the refrigerator. This slow fermentation builds a complex taste.
• Don’t overwork it: Knead the dough just until smooth, then let it rest to develop gluten.

Investing in a dough scraper or cutter will make handling sticky dough much easier!

3. Preheat Your Pizza Stone or Steel

To achieve a crispy, well-cooked crust, a pizza stone or steel is a must. Preheat it in the oven at 500°F (or as high as your oven allows) for at least 45 minutes. The heat evenly bakes your crust and adds the signature crispiness. If you don’t own a pizza stone, a heavy-duty baking sheet flipped upside down works as a substitute.

4. Get Your Dough to the Right Thickness

Rolling out dough evenly is essential. Too thick, and it won’t cook through; too thin, and it might tear under your toppings. For a 12-inch pizza, aim for dough that’s roughly ¼-inch thick.

Pro Tip: When you roll it out, avoid using too much flour or stretching the dough too aggressively, as this can prevent a proper rise during baking.

5. Nail the Sauce

The right sauce complements your pizza without overpowering it. A simple pizza sauce made with crushed San Marzano tomatoes, garlic, olive oil, and a pinch of salt delivers unbeatable flavor. Simmer it lightly to enhance its depth without losing freshness.

Want extra zing? Add chili flakes or dried oregano while simmering.

6. Layer Toppings Like a Pro

When adding toppings, less is more. Overloading your pizza can lead to sogginess. Start with a light layer of sauce, sprinkle cheese evenly, and add toppings sparingly.

For meat lovers, use thin slices or small bits so they cook evenly. Vegetables with high water content (like mushrooms or spinach) should be pre-cooked or sautéed to prevent the crust from becoming soggy.

7. Master the Cheese Pull

That signature cheese stretch comes from using high-quality, full-fat mozzarella. If you want a pizzeria-level combination, blend mozzarella with fontina or provolone cheese. Spread it evenly, but don’t cover every inch—leaving small gaps ensures the cheese melts beautifully without pooling.

8. Experiment with Different Styles

Not every pizza has to be New York-style. Experimenting with different techniques will expand your skills and bring variety to your table. Some styles to try:

• Neapolitan: Thin crust, simple sauce, fresh mozzarella, and fresh basil. Cooked at very high heat for a charred crust.
• Sicilian: Thick, focaccia-like crust baked in rectangular pans.
• Chicago Deep Dish: Hearty crust layered with cheese, toppings, and sauce baked in a pan.

9. Proper Slicing Techniques

How you cut your pizza can make it feel like a pizzeria experience. Use a sharp pizza wheel or rocker knife for clean slices. For a 12-inch pizza, the standard is 6–8 slices, depending on your preference.

If you have a crowd, cutting it into 8 slices allows for better portioning. For smaller groups, 6 slices work well for a hearty serving.

10. Finish with Garnish

Once your pizza is fresh out of the oven, add finishing touches like fresh basil leaves, a drizzle of extra virgin olive oil, or a sprinkle of grated Parmesan. These little enhancements elevate the flavor profile and make your pizza look as good as it tastes.

Bonus Tip: Invest in the Right Tools

If you want consistent results, having the right tools will make the process easier and more enjoyable:

• Pizza peel: For transferring your pizza in and out of the oven.
• Digital thermometer: To check the internal dough temperature when baking.
• Kitchen scale: For accurately measuring ingredients.

FAQ: Making Pizzeria-Quality Pizza at Home

1. How many slices are in a 12-inch pizza?

A standard 12-inch pizza is usually cut into 6–8 slices. Most pizzerias default to 8 slices, providing evenly portioned pieces suitable for sharing. However, you can customize the number of slices based on your preference.

2. Can I use regular all-purpose flour for pizza dough?

Yes, you can use all-purpose flour, but the result may be less chewy compared to using bread flour. Bread flour has higher protein content, which helps create a strong dough structure that mimics pizzeria crusts.

3. What if I don’t have a pizza stone?

You can use a heavy-duty baking sheet flipped upside down. Preheat it in the oven like a pizza stone, and it will replicate the high-heat cooking environment necessary for crispy crusts.