What's the best way to cook pizza at home?

We recommend using a baking steel or pizza stone for a crispy, delicious crust! Place the baking steel into your oven as it preheats, and let it heat for 30-60 minutes before you bake your pizza (a screaming hot baking steel is what gives us a crispy, bubbly pizza crust!) Carefully slide your prepared pizza onto the hot steel to bake. When pizza is ready, use tongs to carefully pull it out of the oven and onto a cooling rack or cutting board. Be sure to read through the post above for a more detailed look at baking homemade pizza!

What pizza dough should I use?

Grab some pre made store-bought dough, make a cozy whole wheat pizza dough , or use our fast homemade pizza dough recipe for a quick option! You can also use your go-to pizza dough recipe if you already have a favorite.

Can I make this without a pizza stone or baking steel?

Yes! You can use an inverted baking sheet in place of a pizza stone. Choose a thick, sturdy baking sheet that won't warp in the oven, and preheat it for only 15-30 minutes (it doesn't need as much time as a pizza stone or baking steel to preheat). Slide your pizza onto the preheated baking sheet and bake normally. You can also make this recipe as a pan pizza: just press your pizza dough into a sheet pan or pizza pan, top, and bake normally (you may need to adjust the cooking time if you use this method).

Do I have to cook the corn first?

Nope! If you're using fresh sweet corn, you can slice the raw kernels off the cob and add them straight to the pizza.

Corn and Tomato Pizza with Bacon and Gruyere

Description

This easy corn and tomato pizza is perfect for summer! With crispy bacon and rich, creamy gruyere cheese.

Ingredients

Scale

1 batch of your favorite quick pizza dough
1 Tablespoon extra virgin olive oil
1 1/2 cups shredded gruyere cheese
1 cup sweet corn kernels (about 2 ears' worth)
1 cup cherry tomatoes, quartered
3 strips bacon, cooked and crumbled
kosher salt and fresh cracked black pepper, to taste

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Instructions

Heat oven to 500° F with a baking steel or pizza stone inside. For best results, let the oven heat for 30-60 minutes to get the baking steel nice and hot.
Lay a piece of parchment paper over a large cutting board. Roll or stretch the pizza dough into shape and place on top of the parchment paper (this will make it easier to slide into the oven!).
Top the pizza dough with a drizzle of olive oil, followed by the shredded gruyere, sweet corn kernels, tomatoes, and bacon pieces. Sprinkle a pinch of salt and pepper over the top of the pizza.
Slide pizza into the hot oven and bake until the crust is browned and the cheese is bubbling, about 10-15 minutes. The exact time will vary depending on your oven, equipment, and pizza dough: check it every few minutes and pull it out of the oven as soon as it looks done!
Use a pair of tongs to carefully pull the finished pizza out of the oven and onto your cutting board. Transfer pizza to a wire cooling rack for 5-10 minutes (a cooling rack helps the crust stay crispy) then return to the cutting board. Top with a drizzle of hot honey (optional) then slice and serve.

Notes

Additions and Substitutions. Add extra toppings if you like: This pizza is good with extra protein (chicken, sausage, pepperoni) or veggies (bell peppers, garlic, onion, mushrooms, etc). Add a drizzle of hot honey or barbecue sauce to the finished pizza for extra depth and flavor. Top pizza with fresh basil or cilantro for color. Use white cheddar or mozzarella in place of some or all of the gruyere cheese.

This is a very loose recipe: Feel free to eyeball the ingredients here! The exact amount of each topping you'll need will depend on how large you stretch your pizza dough and your personal preferences. Dial each topping up or down to suit your palate!

Because each pizza dough recipe is a little bit different, the exact size of your pizza and the necessary cook time may vary. Keep an eye on your pizza as it bakes, and pull it out of the oven when the crust is brown and the cheese is bubbling!

Can I use a lower oven temperature? Yes! We've tested this pizza at 450°F and 475°F with great results: just make sure you give your baking steel or pizza stone plenty of time to heat up (ideally 30 minutes to an hour) and extend the cooking time if you need to. The crust won't have quite the same crispy outer texture at a lower temperature, but the pizza will still taste great!