Recipe

Nothing beats the smell of fresh pizza straight from your oven. Golden crust that snaps, sauce that sings with tomato and oregano, and cheese that stretches for days. Whether you’re feeding a crowd, having a cozy date night, or just treating yourself, homemade pizza is always the answer.

The secret to that perfect melty blanket? Freshly shredded cheese that hits the crust while it’s still hot. A quick crank with the Geedel Rotary Cheese Grater gives you fluffy, even shreds in seconds—no scraped knuckles, no pre-shredded sadness.

🍅Ingredients (makes one 12–14 inch pizza)

For the dough

1½ cups warm water

2¼ tsp instant yeast

1 tsp sugar

3½–4 cups all-purpose flour

2 tbsp olive oil

2 tsp salt

For the toppings

½ cup pizza sauce (homemade or store-bought)

8 oz low-moisture mozzarella

2 oz Parmesan or Pecorino

Your favorites: pepperoni, basil, mushrooms, olives, etc.

Extra virgin olive oil + red pepper flakes for finishing

🥣Step-by-Step: Pizza Night in 5 Moves

1. Make the Dough

Stir yeast and sugar into warm water, wait until foamy. Add flour, oil, and salt. Knead until smooth (by hand or mixer). Cover and let rise until doubled—soft, pillowy, ready for action.

2. Preheat Like a Pro

Crank your oven as high as it goes (500–550°F / 260–290°C) with a pizza stone or steel inside. Hot oven = crispy bottom, leopard-spotted crust.

3. Shred the Cheese

Lock the cheese grater hand crank to your counter. Use the coarse blade for mozzarella and the fine blade for Parmesan. A few effortless cranks = fluffy cheese mountain, ready to melt perfectly.

4. Shape & Top

Stretch dough on floured surface (no rolling pin needed). Spread sauce, leaving a border. Scatter mozzarella, add toppings, finish with Parmesan and a drizzle of olive oil.

5. Bake & Devour

Slide onto the screaming-hot stone. Bake until the crust is golden and cheese is bubbly with brown spots. Rest 2 minutes, slice, and watch it disappear.

🔥Tips & Twists

Margherita magic – Just sauce, mozzarella, fresh basil, post-bake olive oil.

White pizza – Skip sauce, use ricotta + Geedel-shredded mozzarella + garlic oil.

Veggie lover – Thin-slice onions and peppers with the slicing blade.

Dessert pizza – Swap sauce for Nutella, top with Geedel-crushed hazelnuts.

🍕Final Pie

Homemade pizza isn’t just food—it’s therapy. And when that first slice lands on your plate—with a crispy-chewy crust and a perfectly melted layer of cheese you shredded fresh with the cheese slicer—everything about the week just melts away. One bite, and you’re reminded why cooking at home hits different: simple ingredients, real flavor, and tools that make the process feel effortless. Pizza night doesn’t just taste better this way—it feels better too.