How long does it take to make Pizza?

Oven at maximum heat, at least 250°C (480°F), with a baking stone preheated 40 minutes to an hour, or an inverted baking sheet about 20 minutes.

1 hr 44 minTotal

25 minActive time

1 hr 19 minSetting

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	In a bowl, mix the tomatoes with the salt. Don't cook it: the sauce cooks on the pizza in the oven	8 min
5	Preheat the oven to 240–250°C (465–480°F), with a baking stone inside	12 min
6	Roll out the dough (or stretch it by hand) into a thin round on a floured surface and transfer to parchment paper	1 min
7	Spread a thin layer of sauce, leaving a 1 cm border	1 min
8	Scatter the mozzarella over the top	1 min
9	Slide the pizza on its paper onto the hot stone and bake 8–12 minutes	10 min

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
A home oven doesn't reach the heat of a professional pizza oven, but you can get close: preheat the oven to its maximum temperature (250°C (480°F)+) with a pizza stone or an upside-down baking sheet inside for at least 45 minutes before baking.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Pizza dough that doesn't shrink: when the dough shrinks back as you roll it, let it rest covered for 5 minutes. The gluten needs to 'relax'. After that it will roll out easily.
Let the pizza dough rise for 24 hours in the fridge (a long cold rise) — the dough develops a deeper flavor and an airy texture with big bubbles.
3 cups of flour (about 400 g) make 2–3 thin pizzas: divide the dough into balls before rolling, rather than stretching it all into one thick pizza.

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
For crisp homemade pizza dough: after rising, don't roll it out with a rolling pin but stretch it gently by hand. Stretching by hand keeps the air bubbles formed during rising and creates an authentic bubbly crust.
Preheat the oven to its maximum with a baking stone or an upside-down baking sheet. Pizza dough should be at room temperature. Spread a thin layer of sauce - too much sauce will make the dough soggy.

A kilo of flour makes about 8 individual 25 cm pizzas, so 400 g flour makes about 3 thin pizzas.
Bake 8–10 minutes, until the edges brown and the cheese bubbles.