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man & woman enjoying pizza night on a deck, feeding each other homemade pizza!

his & hers diy pizza night

  • Author: jess larson | plays well with butter
  • Prep Time: 1 hour
  • Cook Time: 1 minute
  • Total Time: 1 hour 10 minutes (includes inactive time)
  • Yield: serves 2-4 1x
  • Category: pizza, mains
  • Method: wood-fired, baked
  • Cuisine: Italian, American


his & hers diy pizza night is an EASY and FUN date night at home! how to make pizza + pizza dough tips & tricks + our favorite toppings!



for the pizza crust: 

his – sausage & pepperoni pizza with banana peppers:

hers – vegetarian pesto pizza with mushrooms, artichokes, & olives: 


  1. Prep the pizza dough: At least 1 hour before you’d like to make your pizzas, prep the pizza dough according to package directions. See Recipe Notes for some tips & tricks for using DeLallo’s Pizza Dough Kit
  2. Roll out the dough: Once the pizza dough is puffy & has doubled in size, transfer it to a lightly floured surface. Using a knife or a bench scraper, divide the dough into 4 equal pieces. Form each piece of dough into a ball, tucking the edges back into the center of the ball until a smooth ball forms. Roll out the dough balls into 10-inch rounds. See Recipe Notes for tips for rolling out pizza dough. 
  3. Preheat your oven: Once you’re ready to begin assembling pizzas, preheat your oven. We always fire up our Ooni pizza oven at this point. Check out this blog post to learn more about our wood-fired Ooni pizza oven! You can also preheat a standard oven to 450 degrees as per package directions – see Recipe Notes for baking instructions. 
  4. Assemble the pizzas: Transfer the crust to a semolina-dustsed pizza peel. Give it a little wiggle to make sure it doesn’t stick! Top your pizza as desired. For Chris’ sausage & pepperoni pizza, we start with a thin layer of pizza sauce spiked with crushed red pepper flakes, then add a couple handfuls of cheese, & top with an even distribution of pepperoni, sausage, & hot peppers. For my vegetarian pesto pizza, we start with a few drizzles of pesto, then add a couple handfuls of cheese, & top with an even distribution of thinly sliced mushroom, artichoke hearts, olives & goat cheese crumbles. A couple of quick tips:
    1. Brush the edge of the crust with good olive oil & sprinkle it with flaky Maldon sea salt. This little extra step is inspired by Boludo’s wood-fired pizzas here in Minneapolis. I was so surprised to have never thought of this myself because it’s so simple (& kind of bougie) but SO GOOD. The olive oil helps the crust get perfectly golden brown & the flaky salt adds extra flavor & crunchy texture…it’s completely addictive. You’ll never not eat your crust again – I swear. 
    2. It’s important not to go overboard on toppings, especially when it comes to sauce, otherwise your pizza will not bake properly. For a 10-inch pizza, I measure the sauce in a 1/4-cup measuring cup, pour the sauce on to the crust, & use the back of the measuring cup to spread the sauce into an even, thin layer. Works like a charm!
    3. Our favorite pizza cheese is a blend of shredded mozzarella & provolone. It melts nicely (but doesn’t get too stretchy & chewy) & has good flavor. We just buy the blend prepackaged. You can also add in extra cheeses for flavor: goat cheese, parm or asiago, etc. YUM!
  5. Cook the pizzas: Working quickly & carefully, transfer the assembled pizza to your pizza oven. Cook according to manufacturer’s instructions. Our wood-fired Ooni pizza oven will cook the pizza in about 1 minute, rotating the pizza halfway through. Again, check out this blog post to learn more about our wood-fired Ooni pizza oven & see Recipe Notes for baking instructions. 
  6. Serve the pizzas: Once cooked, transfer the pizza back to a pizza peel to finish with extra cheese, fresh herbs, or sauce as desired. Think about salt, fat, acid & heat – what does your pizza need to give it the perfect finishing touch? For Chris’ sausage & pepperoni pizza, we give it a little drizzle of balsamic glaze for extra acidity. Similarly, for my vegetarian pesto pizza, we give it a little squeeze of lemon juice for a fresh pop of flavor. Slice & serve. Enjoy! 


  • A couple of quick tips for using DeLallo’s Pizza Dough Kit:
    • Yield: DeLallo’s Pizza Dough Kit 1 large pizza, 2 thick-crust 10-inch pizzas or 4 thin-crust 10-inch pieces. We love thin crust in our house, so we always opt to make 4 10-inch!
    • Add an extra pinch of Kosher salt to the flour + yeast mixture before adding the water – the extra salt will help bring out the flavor of the crust even more.
    • Depending on the humidity of your kitchen, you may need to dust your counter with a little extra flour to prevent your dough ball from sticking to your countertop as you knead it out. You’ll know you’ve kneaded enough once the dough ball is smooth & doesn’t stick to the touch, so if your dough feels a little wet or sticky, just sprinkle some extra flour overtop to help it out. No need for special flours – all-purpose works great here!
    • Make it ahead or freezing for later: Because Chris & I only go through half of the pizza dough when we have pizza night, I love to freeze extra pizza dough for the easiest pizza night ever down the road. To freeze DeLallo’s Pizza Dough Kit pizza dough, place your extra pizza dough balls (mid-Step 2 of Recipe Directions) in a freezer bag. Freeze for up to 3 months. To thaw, place in the fridge overnight OR thaw quickly by placing the dough balls (still in the freezer bag!) in a bowl of warm water. Once the dough balls are thawed all the way through, set them on the counter for about 30 minutes to come up to room temperature before rolling out the dough into rounds & assembling your pizzas. 
  • Rolling out pizza dough can be a little tricky. I like to start by lightly dusting my work surface with flour to help prevent any sticking. Use your palm to press down the center of your dough ball, creating a disc. Using your fingers, work the dough at the center of the disc out towards the edge, making the disc larger & larger. Once your dough is about halfway there, pick it up. Holding the dough by its edge, rotate the dough as though you’re turning a steering wheel. Gravity will help stretch the dough into a larger round. Lastly, you can use a rolling pin to stretch & form the dough into its final shape, 10-inches in diameter. Totally optional, but it’s a really helpful quick step if your crust is a little uneven. Extra tips for troubleshooting pizza dough: 
    • Stubborn dough: If at any point your dough isn’t really working with you & it’s snapping back into the same shape/size despite working at it, the best thing you can do is give it a minute or two to breathe. The stubborn proteins holding the dough together just need a minute to relax – how high-maintenance of them, ha! Let the dough rest (ahem, pour yourself a glass of wine while you’re at it!) & try again in a couple of minutes – should be much easier!
    • Holes in the crust: If a hole or two shows up when you’re rolling out your dough, that’s totally fine. Use your fingers to pinch it closed. Problem solved!
  • Baking instructions: We’re obsessed with our wood-fired Ooni pizza oven. You can obviously  make homemade pizza in a standard oven too. Here’s some tips & tricks:
    • Baking sheet: Preheat your oven to 450 degrees F. Assemble your pizza on a parchment-lined baking sheet & bake for 15-20 minutes, until the cheese has melted & the crust is golden brown.
    • Pizza stone: If you have a pizza stone, definitely put it to use! Let it preheat along with your oven to make sure it’s nice & hot once you transfer your pizza to it! Assemble your pizza on a pizza peel, as per Recipe Directions. Once the oven is preheated, carefully slide the pizza right onto the stone. Bake for 15-20 minutes, until the cheese has melted & the crust is golden brown.