In college, I hosted a pizza night every Thursday, and it quickly became a favorite tradition for myself, my family, and new and old friends alike. To have the best possible pizza night, you’ll need a pizza stone (or a wood fire grill/stove if you’re lucky), and guests who are willing to get involved. I recommend buying or making enough dough that each person can choose the toppings on one pizza. As one goes in the oven, the next person steps up to make their version. On the side, make a big salad ahead of time and allow people to help themselves and eat while fresh pizzas keep coming out of the oven.
This one is pretty self-explanatory! As long as you have an oven you can set up to 500°F, you're good to go.
A pizza stone is essentially a tile that you'll place in the oven and put your pizzas on instead of a pan. Pizza stones are important for achieving an evenly baked, crispy bottom on your pizzas. You can get them at some grocery stores, any cooking store, or online. I currently use this one, but I recommend getting a larger one if you want to make pizzas bigger than 12 inches round, or could see yourself using it for other breads.
Important: never wash your pizza stone with soap and water, or it won't conduct heat properly. Once it cools after a night of use, I brush mine off into the sink or trash then leave it in the oven.
Pizza peels are the best tool for transporting pizzas onto and off of the pizza stone. For max efficiency, I recommend having two: one wooden peel to build your pizza and place it onto the stone, and one stainless steel peel to easily get under a cooked pizza and remove it from the oven.
Transfer cooked pizza to a cutting board and cut as soon as it's cool enough to touch. In my house, we skip formality and eat each pie as soon as it's ready. I recommend you do that as well to enjoy your pizzas while they're hot. The person doing most of the cooking will be busy - make sure they eat too!
A rolling pin will help you shape and form your pizza dough into a thin oval. For best results, I recommend switching between using your hands and a rolling pin when forming your pizzas.
Access to fresh, pliable dough is key to making good pizzas at home. If you live near a grocery store that stocks fresh dough in the deli, that's perfect. You can make two pizzas from one 16 oz package of deli-made pizza dough. If you (like me) live in a place with less-than-ideal grocery options, you can try to find a frozen dough, or make your own dough. The DeLallo dough kit is a great easy option for making your own.
To avoid your pizza sticking as you attempt to slide it into the oven, put semolina flour or cornmeal onto the peel prior to building your pizza on it. When the time comes to put it into the oven, the pizza should slide right off the peel and onto the stone.
Toppings are entirely up to you! If you're hosting a crowd, get a few base sauces, cheeses, vegetables, meats, sauces to drizzle, etc. Make sure you get a wide variety so that each person can build a pizza they'll like.
Below, I've listed some of my favorite combinations made by myself and guests over the years. Skip to the recipe card for complete instructions.
1. Pizza margherita: tomato sauce, fresh mozzarella cheese, and fresh basil (added after baking).
2. Pesto/prosciutto pizza: basil pesto, fresh mozzarella or goat cheese, prosciutto, hot honey (drizzled on after baking).
3. Sausage, pepper, and onion pizza: tomato sauce, sautéed bell peppers and onions, cooked sausage crumbles, fresh mozzarella.
4. White pizza: Alfredo sauce, grated parmesan, black pepper, arugula (added after baking).