5 Pizza-Making Tips From the Pros

Yes, practice makes perfect. But go easy on the dough. Whether with a dough mixer or by hand, “the initial mix should be gentle and incorporate all the ingredients together,” says Chef Ann Kim of award-winning Pizzeria Lola in Minneapolis.

Then, cover the dough and let it rest anywhere between 20 to 30 minutes—or up to an hour if you have time. “This is what is called autolyse, a resting period that allows the dough to hydrate fully and the gluten to relax, making the dough easier to handle,” Chef Ann says. “It also slows down fermentation which makes for better flavor.”

If mozzarella (a classic!) is your cheese of choice, make sure you’re cutting thick slices. “You want the mozzarella thick enough so it just melts away,” says Chef Marc Vetri, James Beard Award-winning chef. “When sliced too thin, the mozzarella will break, releasing water and ruining the pizza.” If in doubt, Chef Marc suggests leaning on the thicker side when using a home oven, which requires more time for the pizza to cook.

If all three chefs individually share the same tip, you know it’s one to note.

When it comes to topping your pie, “aim for no more than five ingredients so the pizza is balanced,” Chef Ann says. “Let the quality of the ingredients do the work for you. Find the best tomatoes, olive oil, cheeses and meats. Better ingredients = better pie.”

But if you’re in doubt, go with your gut. “Good ingredients of what you like most are always the best,” Chef Marc says.

“If you add some ricotta, which can make the pizza a little watery, then use a little less tomato sauce to balance things out,” says Chef Chris Bianco of the immensely popular Pizzeria Bianco in Phoenix.

Making pizza dough takes adequate time in multiple steps—between mixing, before pushing out the dough ball, and then when you’re ready to make the pizza. “After the dough is fully mixed, I ball the dough and let it rest overnight in the refrigerator,” Chef Ann says. “This allows for slower fermentation, which always means better flavor.”

When you’re ready to make pizza, allow your dough balls to come to room temperature—or as close as possible. “Keep in mind that location and climate will affect how long you need to let your dough ball rest,” Chef Ann says. When it’s at room temperature, the dough ball will be easier to stretch into a base.

When using the oven in your home kitchen, “blast it as hot as possible before you put the pizza in,” Chef Chris says. He recommends using a pizza steel or stone instead of a baking sheet. Further, Chef Ann recommends pre-heating the oven for up to an hour with the pizza stone inside before baking your pies.

Then, “keep the oven on, and cook the pizza hot and fast,” Chef Chris says.