The number one hesitation I hear from potential homemade pizza makers is that they would take a stab at it, but they don’t think they could. For whatever reason, the public’s perception toward making a pizza (gluten-free or not) is super far-fetched. To me, I laugh a little thinking about my first time making a pizza and how intimidated I was by the whole process too. But with a little elbow grease, and a good amount of patience, it’s such a fun and rewarding process that I’m SO glad I went through with.
So, if you’ve been thinking about trying to make a pizza for the first time, consider this your sign. Before you know it, you’ll be as good as the Italians themselves…(i wouldn’t know because i’ve never been to italy…but you get the idea).
#1: Decide What Kind Of Homemade Pizza You Want To Make
This is arguably the hardest part (and, sadly, will only get harder as you add more and more pizzas to your repertoire) when making a homemade pizza. However, once you nail it down, it’s smooth sailing from there. For beginners, I’d suggest something on the simpler side – like this Sheet Pan Tomato Herb Pizza. If you’re more advanced and looking for something to test your multitasking skills, our Buffalo Chicken Pizza can’t be beat.
#2: Lay Out Your Ingredients
Secondly, it’s time to prep your ingredients. When you add making homemade dough to the list of things you have to do, the other elements that may have not been a timing issue earlier…suddenly are. So, lay out and prep everything you’ll need, so when the time comes and your pizza is all rolled out and fluffy, you’re good to go. Super stress-free.
#3: Grab Your Mixer (this part is crucial), and Let The Ingredients Do Their Thing
When making the pizza, my biggest tip is to let the mixer do its thing. Incorporating the flour off the sides of the bowl is definitely helpful, but from there, let it mix and mold itself until there’s no leftover flour anywhere and it looks like a nice little blob of Play-Dough (at least, that’s what it looks like in my head). If you don’t already own a mixer and have been thinking about investing, now is the time to do it! Trust me, I’ve tried making a pizza by hand in a bowl before, and it is WAY more work than it’s worth.
#4: Let The Dough Proof
After your dough is fully combined into one solid creation, toss a little olive oil in the bottom of a mixing bowl and plop your dough right on top. Cover with a dish towel, and let sit for about 7-10 minutes.
#5: Oil Your Sheet Pan, and Roll Out
Meanwhile, grab your sheet pan, and oil that baby up! I like to drizzle about two tablespoons worth of oil onto the sheet pan, and then grab it and rotate it forward and back, side to side – that way, the oil is evenly distributed! From there, grab your proofed dough and roll it into an even layer on the sheet pan.
Pro Tip: Most rolling pins will be too long to properly roll your dough on the sheet pan, so I suggest using a tall drinking glass with flat edges!
#6: More Proofing
You guessed it, more proofing! Cover your newly rolled dough with plastic wrap and wait another 10 minutes. This is when it’ll get all nice and fluffy – you’ll thank me later.
#7: Add Toppings, Bake, and Enjoy!
Finally, add your sauces, toppings, and spices and throw it into the oven at whichever temperature your recipe calls for! From there, wait until your edges are golden brown and your toppings look nicely cooked, and enjoy!
For the official dough recipe, look below! But for some of our favorite pizzas, check out our posts here:
- Sheet Pan Buffalo Chicken Pizza
- Sweet & Spicy Tomato Basil Pizza
- Moments “Garbage” Pizza
- Sheet Pan Tomato Herb Pizza
- “The Wrestler” Pizza
Moments Gluten-Free Pizza Dough
Ingredients
- 1 cup warm water
- 1 tsp Fleischmann's Yeast
- 1 tsp honey
- 2 1/4 cup Cup4Cup GF flour (or regular flour)
- 1 tsp kosher salt
- extra virgin olive oil
Instructions
- Fill a glass measuring cup with warm water. To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for at least 4 minutes to make sure the yeast is alive. The yeast is done activating as soon as an inch of foamy bubbles appears on the surface.
- Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Using a spatula, scrape any loose flour on the sides into the center of the bowl. As soon as all of the flour has been incorporated, turn the speed up to medium and mix for 8 minutes without touching it. You can stop mixing when the dough pulls away from the sides and forms into a ball.
- After the dough comes together, place it in a separate bowl that has been lightly coated in olive oil. Cover with a towel, allowing it to sit in a warm place for about 10 minutes. Knock down the dough after the time is up and toss it on your sheet pan. Roll out with a glass!
