Ingredients
Equipment
Method
- Preheat your oven or grill to 450°F (230°C). If using an oven, place a pizza stone inside to preheat.
- Divide each pound of pizza dough into two equal balls. Shape each ball into a circle about 10 inches in diameter. You can use a rolling pin or your hands. Let the dough rest for 5 minutes, then roll or stretch it again until it holds its shape without shrinking back.
- If baking on a sheet pan or pizza pan: Sprinkle the pan with semolina flour or cornmeal. Place the dough on the pan and bake for 2-3 minutes, until the surface looks slightly dry.
- If baking on a pizza stone: Sprinkle a pizza peel generously with semolina flour or cornmeal. Place the dough on the peel. Shake the peel to ensure the dough slides freely; add more semolina if needed. Slide the crust onto the preheated pizza stone. Cook for 1-2 minutes, until the surface looks slightly dry.
- Stack the parcooked crusts on a plate, separating them with parchment paper. Cover with plastic wrap and refrigerate if preparing ahead.
- Prepare your toppings: Cook any raw meats, slice fresh ingredients, and drain jarred items. Store toppings in airtight containers or snackle boxes in the refrigerator.
- Set up an assembly line: Arrange plates, parcooked crusts, olive oil, salt, sauces, cheeses, and toppings in the order you will use them.
- Instruct everyone to brush the edges of their crust with olive oil and sprinkle with salt before adding their desired toppings.
- Assemble the pizzas. Start with kids' pizzas and any shareable pizzas, then let others assemble their own.
- Transfer each pizza to the preheated pizza stone or a baking sheet. Bake for 7-10 minutes on the grill or 12-14 minutes in the oven, until the cheese is melted and the crust is golden brown.
- Slice the pizzas and serve immediately.
Notes
You can parcook the pizza crusts up to one day in advance. This guide is designed for beginners and aims to make pizza night a fun and stress-free experience for the whole family.