Homemade Pizzeria Pizza

Here are a couple tricks to making pizzeria-quality pizza at home.


  • 1/2 cup semolina + 1/2 cup all-purpose flour
  • 1 roll of your favorite shop's pizza dough
  • 6 ounces tomato sauce
  • 2 cups shredded mozzarella cheese
  • 1 1/2 cups Italian sausage, parcooked
  • 2 tablespoons basil, rough chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper


  1. Preheat oven to 475°F. Place pizza stone inside.
  2. While the stone heats up, lay out 2 layers of aluminum foil the size of the pizza stone (or the size of a baking sheet if you don't have a pizza stone).
  3. Dust your clean countertop with semolina and flour mixture, creating a light layer of flour to keep your dough from sticking.
  4. Roll out your dough to the size of your stone/baking sheet, ensuring that all sides are even and as thin as possible, or to your desired thickness.
  5. Press the ends of the dough into a small wall against your two hands, creating crust/border to keep your pizza goodness contained.
  6. Transfer rolled out dough on aluminum foil and start to assemble pizza.
  7. With a large basting spoon, pour the tomato sauce in the center of the pizza. Draw circles with the sauce, starting from the center, slowly moving outwards in a circular motion.
  8. Sprinkle one cup of cheese evenly over sauce. Add sausage and basil, sprinkling around evenly. Finish off with remaining cheese, salt and pepper.
  9. Using a brush, paint the crust with extra virgin olive oil.
  10. Place pizza on stone/baking sheet and cook for 20-30 minutes, or until cheese is melted and the crust is dark golden brown.