Homemade Pizza Night: Your Best Sunday Dinner Idea!

Oh man, let me tell you about our Homemade Pizza Night. It’s pretty much legendary in our house, but it wasn’t always smooth sailing! My first attempt? Picture this: flour everywhere. I mean, I think the dog was dusted like a powdered donut, and I definitely had it in my hair. It was a hilarious disaster! But after a bunch of tries (some messier than others, all delicious though!), it’s turned into the sunday dinner ideas everyone begs for. Seriously, it’s more than just dinner; it’s our little ritual – making something awesome together, laughing at whatever weird shapes our crusts end up being, and then that incredible moment when you pull a fresh, bubbly pizza out of your own oven. This recipe? It’s all those lessons learned, rolled into one simple, super yummy, and basically foolproof plan.

What You’ll Need: The Star-Studded Cast for Your Pizza Masterpiece

Alright, so getting the right stuff for your Homemade Pizza Night is kinda like putting together an awesome playlist – every single ingredient has its part to play! Here’s the lineup. And hey, I’ve tossed in a few ideas for swaps, ’cause who doesn’t love options?

For the Amazing Pizza Dough (this will give you 2 good-sized 12-inch pizzas):

• Warm Water (think comfy bathwater, ’round 105-115°F / 40-46°C): 1 ½ cups. This is what wakes up your yeast and gets it ready to party!
• Active Dry Yeast: 2 ¼ teaspoons (just a regular ol’ packet). This little guy is what makes your dough beautifully puffy.
• Sugar (or even Honey if you fancy): 1 teaspoon. Just a little something sweet for the yeast to munch on.
• All-Purpose Flour (Bread Flour works great too!): 3 ½ to 4 cups, plus a bit extra for dusting. Bread flour gives a bit more chew, but honestly, all-purpose is fantastic.
• Olive Oil: 2 tablespoons, and a smidge more for greasing up the bowl. If you’ve got a nice extra virgin olive oil, use it! You can really taste the difference.
• Salt: 1 teaspoon. Seriously, don’t skip this – it makes everything taste better!
• Little Flavor Kick (Optional, but nice!): 1 teaspoon of garlic powder or some Italian herb mix tossed in with the flour. So good!

For the Classic Tomato Sauce (dead easy & so tasty):

• Crushed Tomatoes: 1 can (about 28 ounces). Try to grab a decent brand; it really does make a difference.
• Garlic: 2 cloves, all minced up. Or, you know, add more if you’re a garlic fiend like me! No judgment here.
• Dried Oregano: 1 teaspoon. It just screams “pizza!”
• Dried Basil: ½ teaspoon.
• Salt and Freshly Ground Black Pepper: Just to your liking.
• Olive Oil: 1 tablespoon.
• Quick Swap: If you’re in a super rush, your fave jarred pizza sauce will do. But this homemade one? It’s quick, and the taste is just chef’s kiss.

Awesome Topping Ideas:

• Cheese, Glorious Cheese!
  • Low-Moisture Mozzarella: ‘Bout 2 cups shredded. This is your MVP for that classic pizza pull. Grab a block and shred it yourself – melts way better!
  • Fresh Mozzarella Balls (like Bocconcini or those little Ciliegine ones): Tear ’em up for those beautiful, milky puddles of cheese.
  • Parmesan or Pecorino Romano: A little grating over the top after it’s baked adds a lovely salty punch.
  • Ricotta: Oh, dollops of ricotta are heavenly. Mix it with a tiny bit of lemon zest and parsley if you’re feeling fancy!
• Veggies, Veggies, Everywhere!
  • Sliced Bell Peppers (grab a mix of colors – so pretty!)
  • Red Onion, sliced nice and thin.
  • Mushrooms (cremini, shiitake, button – give ’em a quick sauté first, trust me, it’s worth it!)
  • Black or Green Olives, sliced up.
  • Cherry Tomatoes, cut in half.
  • Spinach or Arugula (toss arugula on after baking to keep it fresh and peppery).
  • Roasted Garlic Cloves (so sweet and yummy).
  • Jalapeños (if you like a bit of a kick!).
  • Artichoke Hearts (the canned or jarred ones, just drain ’em).
  • Corn (don’t knock it ’til you try it!).
• Protein Power:
  • Cooked Chicken Breast: Shredded or diced. Perfect for using up any leftovers!
  • Ground Beef or Turkey: Cooked up and crumbled, maybe with some Italian herbs.
  • Shrimp: Already cooked, just toss them on for the last few minutes of baking.
  • Plant-Based Crumbles or Sausages: There are some amazing ones out there these days!
  • Canned Tuna: Drained really well. It’s a classic in some places, and surprisingly good!
• Finishing Touches (for after it comes out of the oven):
  • Fresh Basil Leaves – the smell alone is incredible!
  • Red Pepper Flakes, for a little heat.
  • A little drizzle of Garlic-Infused Olive Oil – oh yeah.

Timing is Everything (But Seriously, Don’t Sweat It!)

Making a Homemade Pizza Night a reality is way less complicated than it sounds. Here’s a rough idea of how long things take, but remember, cooking’s meant to be enjoyable, not a sprint to the finish line!

• Getting the Yeast Going & Mixing Dough: Maybe 15-20 minutes. This is where the doughy dreams begin!
• First Dough Rise (The Magic Puffy Part): Give it 1 to 1.5 hours. You can even let it chill in the fridge for longer (like, up to a day!) if you want even more flavor. This is your cue to prep toppings or just kick back.
• Sauce Making & Topping Chopping Party: About 20-30 minutes (easy to do while that dough is puffing up).
• Shaping & Piling on the Goodies: 15-20 minutes for each pizza, depending on how fancy you wanna get with your topping art!
• Bake Time! 12-18 minutes a pizza, more or less, depending on your oven and how crispy you like your crust.
• Total “Hands-On” Time: Roughly an hour, give or take.
• Total Time (Including the Dough Napping): ‘Round 2 to 2.5 hours if you’re making the dough the same day.

Don’t let that rising time put you off! It’s mostly just waiting around, which gives you tons of time to get everything else ready for your awesome sunday dinner ideas feast.

Let’s Make Some Pizza! Step-by-Step to Your Homemade Glory

Okay, you ready to turn that pile of ingredients into the Homemade Pizza Night of your dreams? Let’s get to it! It’s so much easier than you’d think, and a million times better than waiting for delivery.

Step 1: Wake Up the Yeast & Mix the Dough

First up, let’s get that dough started! Grab a big bowl (or the one for your stand mixer if you have one) and pour in your warm water. Sprinkle the yeast and the sugar (or honey) right on top. Give it a little swirl and then just let it hang out for about 5-10 minutes. You’re looking for it to get a bit foamy or bubbly – that’s the yeast waking up and saying “Hello!” If nothing happens, your yeast might be a bit sleepy (old), or your water was too hot or too cold. Might need to try again with fresh yeast.

Once your yeast is all bubbly and happy, add the olive oil and salt into the bowl. Then, start adding the flour (and if you’re using them, the garlic powder or herbs). If you’ve got a stand mixer, pop on the dough hook and mix it on low until it all comes together into a shaggy kind of dough. Then, bump the speed up a notch to medium-low and let it knead for about 5-7 minutes until the dough is looking smooth and stretchy. If you’re doing it by hand (go you!), tip the shaggy dough onto a lightly floured counter and knead away for about 8-10 minutes. It’s a pretty good arm workout! The dough should gently spring back when you give it a poke.

Step 2: The First Rise – Patience is a Virtue (and a Flavor Enhancer!)

Get a clean large bowl and give it a light coating of olive oil. Shape your dough into a ball, pop it in the bowl, and then flip it over once so it’s lightly oiled all over. Cover the bowl up with some plastic wrap or a clean kitchen towel. Now, find a warm, cozy spot for it to rise, away from any drafts, for about 1 to 1.5 hours, or until it’s basically doubled in size. Little tip from me: My oven, when it’s off, is usually the perfect spot, especially if I flick the oven light on for a tiny bit of warmth.

Step 3: Whip Up That Quick & Tasty Tomato Sauce

While your dough is having its spa day, let’s make the sauce. It’s honestly so easy! In a small saucepan, warm up that 1 tablespoon of olive oil over medium heat. Toss in the minced garlic and let it sizzle for about 30 seconds until you can smell that lovely garlic aroma (just don’t let it brown, or it gets bitter!). Stir in your crushed tomatoes, the dried oregano, and the dried basil. Let it come to a gentle simmer, then turn the heat down low and let it bubble away softly for about 15-20 minutes, giving it a stir now and then. This just lets all those yummy flavors get to know each other. Add salt and pepper until it tastes just right. Set it aside to cool down a bit. See? Told ya it was easy!

Step 4: Prep Your Toppings Like a Pizza Pro!

This is where your Homemade Pizza Night truly becomes your pizza night! Get all your veggies washed and chopped. If you’re using mushrooms, I really, really suggest giving them a quick sauté in a bit of olive oil first. It gets rid of extra water and makes them taste way more mushroom-y. Cook up any proteins like your ground beef or chicken. Shred that cheese – and I’m serious, shredding your own mozzarella is a game-changer for meltiness compared to the pre-shredded stuff. Get everything into little bowls. It’s like setting up your own personal pizza creation station! This makes putting the pizzas together super quick and it’s really fun, especially if you’ve got kids helping out.

Step 5: Shape, Sauce, and Top Your Masterpiece!

Okay, dough check! Has it doubled? Awesome! Gently punch it down (so satisfying, right?). Tip it out onto a lightly floured surface and cut it in half (or if you want smaller, individual pizzas, go for it!).

Crank your oven up high – I’m talking at least 450°F (230°C), but if your oven can go to 475-500°F (245-260°C) without complaining, even better! If you have a pizza stone or one of those baking steels, stick it in the oven while it’s preheating. No stone? No problem! Just flip a sturdy baking sheet upside down and use that.

Take one of your dough halves and gently start stretching or rolling it out to the size and thickness you like (about 12 inches is pretty standard for a round pizza). Don’t stress about making it perfectly round; a bit rustic looking is part of the charm! Friendly advice: Try not to manhandle the dough too much here. If it keeps snapping back when you try to roll it, just cover it with a towel and let it chill out for 5-10 minutes. It’ll be much more cooperative after a little rest. Put your shaped dough onto a piece of parchment paper that you’ve sprinkled with a little cornmeal or flour – this stuff is like magic for helping it slide onto your hot stone or baking sheet.

Spread a nice, thin layer of your homemade tomato sauce over the dough, but leave a little naked border for the crust. Now, unleash your inner pizza artist with the toppings! I usually go cheese first, then pile on the veggies and proteins. Just try not to go too crazy with toppings, or your crust might end up a bit soggy.

Step 6: Bake to Golden, Bubbly Perfection!

Time for the heat! Carefully slide your pizza (still on its parchment paper, if you used it) onto your super-hot pizza stone or baking sheet. Let it bake for about 12-18 minutes. You’re looking for a beautifully golden-brown crust and cheese that’s all melted and bubbly. Every oven is a bit different, so peek at it now and then. If you want, you can give the pizza a spin halfway through baking to make sure it cooks evenly.

Once it looks amazing, carefully take it out of the oven. Let it sit for just a couple of minutes before you slice into it – this helps the cheese settle down a bit so it doesn’t all slide off. Sprinkle on any fresh stuff now, like basil or a bit more Parmesan. Then, do it all again with your second dough ball!

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• Coconut Curry Meatballs
• Grilled Shrimp Bowl with Avocado
• Creamy Parmesan Chicken Pasta

Serving Your Spectacular Homemade Pizza

This is it! The moment you’ve been waiting for – time to devour your incredible Homemade Pizza Night feast! This is one of those sunday dinner ideas that’s all about kicking back and having a good time.

• Keep it Super Chill: Just slice it up and serve it straight from a big cutting board. Honestly, paper plates are totally fine for a relaxed Sunday. No fuss!
• Salad on the Side is Nice: A big bowl of fresh green salad with a light vinaigrette dressing is amazing next to the pizza. Think mixed greens, some juicy cherry tomatoes, crunchy cucumbers, maybe a few shavings of carrot.
• Don’t Forget Dips for the Crust! Those crusts are too good to waste! Offer up some garlic butter (just melt some butter with minced garlic and a bit of parsley – easy!), extra marinara for dipping, or even a creamy herb dip.
• Fun Drinks to Go With It: How about some homemade lemonade, a big pitcher of iced tea, or some sparkling water with fresh fruit tossed in?
• Make it a Pizza Party Buffet: If you made a couple of different kinds, just let everyone grab slices of their favorites. Instant party vibe!

The whole point of this meal is to make it your own and just enjoy it. The best part of Homemade Pizza Night is seeing everyone’s happy, slightly sauce-smeared faces as they dig in!

Why I’m Absolutely Hooked on This Homemade Pizza Recipe!

You know, this Homemade Pizza Night isn’t just another recipe in my collection; it’s a whole mood, an event, and easily one of my top sunday dinner ideas. There’s just something so incredibly rewarding about making pizza from scratch – that feeling of the dough in your hands, the amazing smell that fills up your whole kitchen, and then that very first bite of hot, cheesy, crispy-crusted perfection. It’s such a fantastic way to get everybody in on the fun, whether it’s kids picking out their own toppings or just friends laughing together over a shared, delicious meal. Plus, it’s kind to your wallet, you can change it up endlessly, and it’s just so darn good.

So please, please give this recipe a whirl for your next Sunday dinner! I have a feeling it might just become a new favorite in your house too. And if you do try it, I’d be thrilled to hear how it turned out in the comments below! What are your must-have toppings? Got any funny pizza-making stories to share? Lay ’em on me!

Continue to Content

Yield: 2 x 12-inch pizzas

Homemade Pizza Night

Prep Time: 1 hour 25 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 3 hours 25 minutes

Create the best Homemade Pizza Night a perfect sunday dinner idea Easy dough tips fun toppings make it a family favorite Try this recipe!

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Ingredients

• 1 ½ cups Warm Water (105-115°F)
• 2 ¼ teaspoons Active Dry Yeast
• 1 teaspoon Sugar or Honey
• 3 ½ to 4 cups All-Purpose Flour (or Bread Flour) plus extra for dusting
• 2 tablespoons Olive Oil plus extra for greasing
• 1 teaspoon Salt
• Optional: 1 teaspoon Garlic Powder or Italian Herb Mix
• For Sauce:
• 1 can (28 ounces) Crushed Tomatoes
• 2 cloves Garlic minced
• 1 teaspoon Dried Oregano
• ½ teaspoon Dried Basil
• Salt and Freshly Ground Black Pepper to taste
• 1 tablespoon Olive Oil
• Low-Moisture Mozzarella shredded
• Fresh Mozzarella Balls torn
• Parmesan or Pecorino Romano grated
• Ricotta cheese
• Sliced Bell Peppers (various colors)
• Red Onion thinly sliced
• Mushrooms (cremini shiitake button sautéed)
• Black or Green Olives sliced
• Cherry Tomatoes halved
• Spinach or Arugula (add arugula after baking)
• Roasted Garlic Cloves
• Jalapeños sliced
• Artichoke Hearts drained
• Corn
• Cooked Chicken Breast shredded or diced
• Ground Beef or Turkey cooked and crumbled
• Shrimp pre-cooked
• Plant-Based Crumbles or Sausages
• Canned Tuna drained
• Fresh Basil Leaves
• Red Pepper Flakes
• Garlic-Infused Olive Oil

Instructions

Step1: Wake Up Yeast & Mix Dough In a large bowl combine warm water yeast sugar let sit 5-10 minutes until foamy Add olive oil salt flour garlic powder if using Mix until a shaggy dough forms Knead on low speed with dough hook for 5-7 minutes or by hand on a floured surface for 8-10 minutes until smooth elastic

Step2: First Dough Rise Lightly grease a clean large bowl Place dough in bowl turn to coat Cover with plastic wrap or towel Let rise in a warm spot for 1 to 15 hours or until doubled

Step3: Whip Up Tomato Sauce While dough rises heat 1 tablespoon olive oil in a small saucepan over medium heat Add minced garlic cook 30 seconds until fragrant Stir in crushed tomatoes dried oregano dried basil Simmer on low for 15-20 minutes stirring occasionally Season with salt pepper Set aside to cool

Step4: Prep Toppings Wash chop vegetables Sauté mushrooms if using Cook any proteins Shred cheese Arrange all toppings in bowls for easy assembly

Step5: Shape Sauce Top Pizza Preheat oven to 450-500°F (230-260°C) with pizza stone or inverted baking sheet inside Gently punch down risen dough Divide in half On a lightly floured surface stretch or roll one dough half to a 12-inch circle Place on parchment paper dusted with cornmeal or flour Spread a thin layer of tomato sauce leaving a border Add cheese and desired toppings

Step6: Bake to Perfection Carefully slide pizza on parchment onto preheated stone or baking sheet Bake 12-18 minutes until crust is golden brown cheese is bubbly Let rest a few minutes before slicing Repeat with second dough ball Garnish with fresh basil if desired

Notes

Yeast Check: Ensure yeast foams if not it may be old or water temperature incorrect

Dough Rest: If dough springs back too much while shaping let it rest covered for 5-10 minutes

Cheese Tip: Shred your own mozzarella for best melt

Mushroom Tip: Sautéing mushrooms before adding to pizza enhances flavor prevents sogginess

Oven Temp: A very hot oven is key for a crispy crust

Parchment: Parchment paper helps transfer pizza to hot stone easily

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 448Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 100mgSodium: 926mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 37g

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