Bakery-Style Homemade Pizza with Cloud-Soft Crust Step-by-step instructions

Before you start

Before starting, make sure the yeast is fresh and the water is at the right temperature. Clear a counter space for kneading and have a large bowl ready. Prepare the parchment paper and a baking sheet or pizza peel.

If using a pizza stone, place it in the oven while preheating. Gather all toppings and have them ready to go, as the dough will need attention after rising.

Instructions

Dough and Shaping

1. 1Make the Dough
   In a large bowl, combine the warm water and yeast. Let stand for 5 minutes until frothy. Add the salt and gradually stir in the flour until a soft dough forms. Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic. Place in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
   Look for The dough is smooth, elastic, and has doubled in volume.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. 2Shape the Crust
   Punch down the risen dough and divide it in half if making two smaller pizzas, or keep whole for one large. On a piece of parchment paper, stretch the dough with your hands, working from the center outward, leaving the edges slightly thicker to form a natural rim. The dough should be about 12 inches in diameter.
   Look for The dough is stretched to an even thickness with a puffy rim.
   Tip Let the dough rest for 10 minutes if it springs back while stretching.

At the end of this phase, the dough has doubled in size and is smooth and elastic. When stretched, it holds its shape with a puffy rim. The dough should feel soft and pliable, not tough.

If it springs back, let it rest a few minutes before continuing. The kitchen smells of fresh yeast and flour, promising a hearty crust.

Topping and Baking

3. 3Top the Pizza
   Spread the spiced tomato sauce evenly over the dough, leaving a 1-inch border for the crust. Scatter the torn mozzarella and your choice of savory toppings over the sauce. Brush the exposed crust edges with water to help them brown and blister in the oven.
   Look for The sauce covers the base, the cheese is distributed, and the crust edges are moistened.
   Tip Don't overload the pizza—too many toppings can make the crust soggy.
4. 4Bake the Pizza
   Preheat the oven to 450°F (230°C) with a rack on the bottom. Slide the pizza, still on the parchment paper, onto a baking sheet or directly onto the hot oven rack. Bake for 18 minutes, or until the crust is deeply browned and blistered and the cheese is bubbling and golden in spots.
   Look for The crust is golden brown with charred spots, and the cheese is melted and bubbling.
   Tip Baking on the bottom rack gives the crust a crisp, blistered bottom.

The pizza is topped with a glossy red sauce, scattered cheese, and savory toppings. As it bakes, the kitchen fills with the aroma of bubbling cheese and toasting crust. The edges turn deeply browned and blistered, and the cheese melts into a lava-like consistency. The bottom should be crisp and golden when checked.

Steaming and Finishing

5. 5Steam the Crust
   Remove the pizza from the oven and immediately cover it with an inverted baking tray. Let it rest for 3 minutes. This traps steam, which softens the crust to a cloud-like texture while keeping the bottom crisp.
   Look for The pizza is covered with a tray; steam condenses on the tray's surface.
   Tip Use a sturdy tray that fits over the pizza without touching the toppings.
6. 6Slice and Serve
   Uncover the pizza and transfer it to a cutting board. Slice with a pizza cutter or sharp knife. Serve hot, pulling apart the slices to show the stretchy cheese and airy crust.
   Look for The cheese stretches as slices are pulled apart, and steam rises from the crust.
   Tip Let the pizza rest for a minute after slicing to let the cheese set slightly.

After steaming, the crust is soft and pillowy to the touch, while the bottom remains crisp. The cheese stretches in long ribbons when sliced, and steam rises from the surface. The pizza looks golden and inviting, with a cloud-like texture that contrasts beautifully with the rich toppings.

Common mistakes

A common mistake is overloading the pizza with too many toppings, which makes the crust soggy. Another is not preheating the oven enough—the bottom rack needs to be very hot to achieve a blistered crust.

Also, if the dough is too cold, it will be hard to stretch; let it come to room temperature. Finally, don't skip the steaming step—it's essential for the cloud-soft texture.

How to tell it’s done

The pizza is done when the crust is deeply browned and blistered, with charred spots on the edges and bottom. The cheese should be melted and bubbling, with golden brown spots in places.

The crust should feel crisp on the outside and soft when pressed. If using a thermometer, the internal temperature of the crust should be at least 200°F (93°C). Let it rest for 3 minutes under the tray before slicing.