Saturday nights are made for pizza parties, but instead of doing the same-old delivery it’s a lot more fun to make one yourself. You don’t need a wood-fired oven or pizza stone to make perfectly crispy, chewy pizza at home. A large, square pan is a perfect base for your custom creation and we have a few tips to help get your pizza party started.

sausage and broccoli pizza

Start with the dough
When it comes to making good pizza, it all starts with the dough. Warm water and a teaspoon of honey will help activate the yeast. Pay attention when measuring your flour; it’s important not to use too much or too little so your pizza has the right texture.

Roll with it
Roll out the dough starting at the centre and work your way out. It doesn’t need to be a perfect circle. To transfer your dough onto the pan, use Giada de Laurentis’ genius trick: gently roll the dough around your rolling pin and unroll it right onto your pan. Easy-peasy!

Get saucy
Purée canned tomatoes, salt and basil for a simple and flavourful pizza sauce. No need to pre-cook it — the sauce will finish cooking in the oven. Have fun adding your favourite pizza toppings. Try pan-fried veggies, cooked chicken and fresh herbs.

Say cheese!
So much about pizza is about the melted cheese! Here’s the time to experiment and up your game by using other cheese varieties, such as smoked scamorza, a soft cheese made with both cow and goat’s milk. It’ll add a strong smoky flavour to your homemade pie. Prefer a traditional pizza? Drop fresh mozzarella on top your pie. For more cheesy flavour, grate a bit of Parmesan overtop.

We’ve chosen Giada de Laurentiis’ pizza dough recipe to help bring a little taste of Italy to your kitchen.

giada's pizza dough

Ingredients
1 tsp honey
1 tsp active dry yeast
2-1/4 cups flour, plus more if needed
1 tsp kosher salt
Extra-virgin olive oil

1. Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.

2. Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.

3. Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.

Ingredient Inspiration
Not sure what to put on your pizza? Find all the inspiration you need in these scrumptious recipes.

All Dressed PizzaAll-Dressed G-Style Pizza

Olives, salami, spinach and two types of cheese make this an indulgent pizza pie!

Cheese pizzaQuebecoise Sausage and Cheese Pizza

Try mixing some traditional sausage with soft brie and hard cheeses for a burst of French flavour.

Tomato PizzaBuffalo Mozzarella and Tomato Pizza

Keep it classic with torn basil and buffalo mozzarella.

Pizza BiancaPizza Bianca
Ditch the tomato sauce and make a simple, cheesy pizza with fresh lemon zest and thyme.