Homemade pizza is terrific in theory, but unless you're just topping a DiGiorno with Bagel Bites, it's often miserable in execution. Under or overcooked, the dough is always a lesser pizza's downfall.
So we asked three time James Beard nominee Chef Luciano DelSignore for the most important things home cooks should keep in mind. He says, "Properly ferment the dough. You must let commercial yeast ferment for at least 24 hours, sometimes up to three days. And respect the dough. It has to remain round and must be flattened and pushed out. Once you fold it, you change the structure, the chew, and the integrity of the texture."
But assuming you're not a patient master Italian pizza maker, here are nine super easy pizza dough recipes, some more time-consuming than others, that'll ensure the process is as painless as possible.