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Close-up of a freshly baked Margherita pizza with melted cheese and basil, perfect for Restaurant-Style Pizza Night Recipes at Home.

Restaurant-Style Pizza Night Recipes at Home (2025)

Learn how to make delicious restaurant-style pizza at home for your next family pizza night. This recipe provides a fun and creative way to enjoy a pizzeria experience in your own kitchen.
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Prep Time 20 minutes
Cook Time 14 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 4 minutes
Servings: 4 pizzas
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 1/4 oz. packet active dry yeast (2 1/4 teaspoons)
  • 2 tsp. granulated sugar
  • 1 1/2 cups warm water (90 to 100°)
  • 4 cups all-purpose flour
  • 2 Tbsp. olive oil divided, plus more for brushing
  • 2 1/4 tsp. kosher salt
For the Topping
  • 1/4 cup grated parmesan cheese divided
  • 1 cup Homemade Pizza Sauce divided
  • 3 cups shredded low-moisture mozzarella cheese divided
  • 1 cup cubed fresh mozzarella cheese divided
  • Fresh basil to serve

Equipment

  • Stand mixer
  • Pizza stone
  • Baking sheet
  • Foil
  • Cooling rack

Method
 

  1. In the bowl of a stand mixer, sprinkle yeast and sugar over warm water (90 to 100°). Whisk to combine and let sit until bubbles form on top, about 5 minutes. Add flour, 1 tablespoon olive oil, and salt. Mix with the dough hook on low speed until dough comes together, about 2 minutes. Scrape the bowl. Increase speed to medium-low and mix until well incorporated and dough is sticky, 2 to 3 minutes more.
  2. Drizzle the top and sides of the dough in the bowl with the remaining 1 tablespoon olive oil. Use a rubber spatula to flip the dough to coat in oil. Cover the bowl with plastic wrap and let it rise until doubled, about 1 hour and 30 minutes.
  3. About 1 hour before making pizza, place a pizza stone, steel, or upside-down baking sheet on the upper third rack of the oven. Preheat the oven to 500°.
  4. On a lightly floured surface, cut the dough in half and form into tight rounds. To form a round, flatten the dough into a circle, fold edges into the center, flip, and gently pull to form a taut ball. Place rounds on a lightly floured baking sheet with space to rise. If not making pizza immediately, cover with plastic wrap and refrigerate for up to 2 days. Allow dough balls to sit at room temperature for 30 minutes before proceeding.
  5. Place a 14-inch piece of heavy-duty foil on an upside-down half-sheet pan. Lightly brush foil with oil and dust with flour. Cover one dough round with plastic wrap while working with the other.
  6. On a well-floured surface, press 1 piece of dough into an 8-inch round with a 1-inch outer lip. Lift the dough, cupping the lip to keep from flattening. Rotate the edge of the dough clockwise, allowing gravity to stretch it into a 12-inch circle. Transfer to the prepared foil.
  7. Sprinkle the pizza surface with 2 tablespoons grated parmesan. Spread 1/2 cup pizza sauce over the parmesan, leaving a 1-inch border. Sprinkle with 1 1/2 cups low-moisture mozzarella and 1/2 cup cubed fresh mozzarella.
  8. Using the upside-down baking sheet as a pizza peel, transfer the pizza with the foil to the preheated pizza stone. Bake until crust is browned and cheese is bubbling, 12 to 14 minutes. Transfer pizza from foil to a cooling rack. Brush crust with olive oil, sprinkle with basil leaves, and serve hot.
  9. Repeat with remaining dough, sauce, and cheese. Assemble pizza just before baking.

Notes

This recipe is perfect for a fun family pizza night. Experiment with your favorite toppings to make it your own!

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