Homemade Pizza Success:
My Second-Time Win with a Simple Trick

Photo of Susan Gast
Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

Making homemade pizza at home doesn’t have to end in frustration—or a stuck dough disaster! With the right tricks, you can bake a golden crust, layer on your favorite toppings, and pull out a pizzeria-style pie right from your own oven.

✅ Quick Answer: How do you make homemade pizza without it sticking?
To keep pizza from sticking, place your dough on parchment paper, pre-bake the crust for 3–5 minutes, then add toppings and finish baking at 450°F for about 15 minutes. This method ensures easy transfer, a crisp base, and evenly cooked toppings.

After a messy first attempt, I learned that a simple parchment paper and pre-bake method makes all the difference. Here’s how to get a perfect homemade pizza every time, plus topping ideas using your stash of dehydrated ingredients.

Pizza ready to bake - no parchment paper is needed after pre-baking

Here's how to make this tasty pizza using this Super Easy Bread recipe for the crust.

I felt I had to make another one (such hardship there—not!)

This time I followed Anita's instructions! (Learn more about Anita and James' new hobby at the bottom of the post).

I used parchment paper and precooked the pizza crust for a few minutes first ON the paper ON the stone in the oven!

Parchment Paper Trick: The Secret to Easy Pizza Transfers

Pizza ready to bake - no parchment paper is needed after pre-baking

I put the parchment paper on the spatula, cut it down to size, and left about a one-inch overlap of paper all around. I placed the crust on it and shaped it so it wasn't hanging off the spatula/paddle!

I pricked the dough to stop bubbles from forming. I then put it in the oven and baked it for 3 minutes.

There's the dough, in the photo above, ready for the oven, sat on the parchment paper. The recipe for this easy-to-make dough is here.

After the pre-bake in the oven, I added my sauce, the cheese, and sautéed onions along with green, red, and yellow peppers, olives, and mushrooms.

The 5-Minute Pre-Bake That Prevents Soggy or Burnt Crusts

A slice of homemade pizza on a plateIs it me? Or do you see two olive eyes with a green tongue sticking out?

Here's a TIP. Pre-bake it for five minutes as my cheese ended up getting a little too brown for my liking because I was waiting for the crust to turn just the right shade of 'done'.

Into the oven it went for about 15 minutes—but see the TIP above about baking the crust first for probably five minutes.

I forgot to mention earlier—I've been using the oven at 450°F instead of 475°F. No real reason. To be honest, I was scared of burning the crust and having my toppings not get hot enough. Use our Fahrenheit to Celsius converter here on our site!

It was just a case of turning down the heat to avoid scorching the crust - and baking it a little longer.

Creative Pizza Toppings You Can Make with Dehydrated Foods

Here's a quick list of perfect pizza toppings made from dehydrated veggies. Rehydrate them first so they don't soak up the tomato sauce as they rehydrate!

  • Sun-dried tomatoes - Slice up some sun-dried tomatoes that have been rehydrated in water or oil for a few hours. They add a sweet, intense tomato flavor.
  • Mushrooms - Use rehydrated dried mushrooms like shiitake, porcini, or morels for an earthy, umami boost. Or rehydrate and slice cremini or button mushrooms.
  • Caramelized onions - Cook down some rehydrated dehydrated onion slices for a sweet, jammy onion pizza topper.
  • Peppers - Red bell peppers or spicy chile peppers that are dehydrated simply need to be rehydrated and sliced.
  • Artichokes - Marinated and rehydrated artichoke hearts provide a soft texture.
  • Olives - Slice or whole rehydrated black or green olives make a briny, salty addition.
  • Spinach - Rehydrated dried spinach leaves; squeeze out excess moisture and scatter on top.
  • Bacon - Crumble up some crispy dehydrated bacon (or just plain cooked bacon) for bacony bites.
  • Sausage crumbles - Sprinkling on bits of rehydrated pre-cooked sausage brings tons of flavor.

I hope these toppings provide pizza inspiration. Make good use of your dehydrated ingredients! Let me know your favorites by using the form coming up!

Best Dehydrated Veggies for Pizza

Dehydrated vegetables are a pizza lover’s secret weapon. Rehydrated mushrooms bring earthy flavor, peppers add sweetness or spice, and onions caramelize beautifully.

Spinach, artichokes, and olives also hold their texture well after rehydrating — perfect for keeping toppings vibrant and tasty without watering down your sauce.

Best Meats and Proteins

Protein toppings don’t have to come straight from the fridge. Rehydrated sausage crumbles, bacon bits, or even jerky pieces can add smoky depth and a satisfying bite.

Pair with cheese for balance, or use sparingly to let the veggies shine. For a vegetarian option, toss in rehydrated beans or lentils as a hearty alternative.

The Cheeses That Melt, Stretch, and Taste Best on Pizza

Here are some of the best types of cheese to use on pizza:

  • Mozzarella - The classic pizza cheese. Fresh mozzarella adds delicious stretchiness and flavor. Part-skim or whole-milk mozzarella are also excellent choices.
  • Provolone - A good melting cheese like provolone adds a sharp, tangy flavor. Provolone piccante is an aged variety with more bite.
  • Parmesan - Freshly grated parmesan adds a salty, nutty punch and crunch. Just sprinkle on top.
  • Fontina - This semi-soft Italian cheese becomes beautifully gooey when melted. It has a rich, earthy flavor.
  • Gorgonzola - The bold blue veining in this cheese makes a nice flavor contrast. Pairs well with sweet toppings!
  • Feta - Salty, crumbly feta cheese adds a tangy kick. Use it sprinkled lightly on top.
  • Ricotta - For white pizza, part-skim ricotta adds a creamy texture and mild flavor.
  • Cheddar - Sharp cheddar offers a familiar flavor.
  • Blends - Combinations like an Italian cheese blend can provide multiple flavors in one.

The possibilities are endless for creative, delicious pizza cheeses! Just be sure to use quality, whole milk varieties for the best melt-ability and taste.

Classic Cheeses vs. Bold Cheeses

Some cheeses are timeless classics — mozzarella, parmesan, and provolone create that familiar pizza stretch and tang. But if you want to shake things up, go bold: gorgonzola with pears or figs, feta with spinach, or a sprinkle of sharp cheddar.

Mixing a classic with a bold cheese creates layers of flavor that keep each bite interesting.

A Fun Detour: Handmade Crafts from Bonnie Scotland

Wooden cabinet with stained glass by James

I just wanted to add this! Anita and James live in Bonnie Scotland.

They also turned their hands to making lots of home-made goodies like coat hangers, and storage cabinets—some with stained-glass inserts—and they're beautiful!

All of their pieces are made with such loving care, it's a wonder they can bear to part with them.

Recently, Anita told me that James has changed course, and now modifies campers!

PS - The adjective "Bonnie" means beautiful or attractive in Scots language and has been used to refer to Scotland for centuries now.

Your Top Pizza Questions, Answered Fast

What’s the easiest way to stop pizza dough from sticking?

Use parchment paper under your crust and pre-bake it for 3–5 minutes before topping. This keeps dough from sticking and makes transferring simple.

Can I use dehydrated vegetables as pizza toppings?

Yes! Rehydrate mushrooms, onions, peppers, or spinach first so they don’t pull liquid from your sauce. Once rehydrated, they taste just like fresh toppings.

How long do you bake homemade pizza?

Bake at 450°F for about 15 minutes. Pre-bake the crust first for 5 minutes, then finish with sauce, toppings, and cheese until golden and bubbly.

What cheese melts best on pizza?

Mozzarella is the classic choice, but blends of mozzarella with provolone, parmesan, or fontina give extra flavor and texture.

Do I need a pizza stone to bake homemade pizza?

A stone helps crisp the crust, but it’s not required. A preheated baking sheet or cast-iron pan also works well.

Homemade pizza is proof that even kitchen flops can turn into delicious wins with the right tips. From parchment paper tricks to pre-baking crusts and rehydrated toppings, you’ll be turning out pies that rival your local pizzeria.

And if you’d like even more pantry-friendly inspiration, be sure to grab my free 5 Dried Food Recipes You’ll Actually Love PDF (below). Inside you’ll find easy favorites like carrot soup, minestrone soup, split pea soup, spicy beef jerky, and banana cinnamon rolls — all simple, satisfying, and guaranteed to spark new meal ideas.

Get 5 Dried Food Recipes You'll Actually Love

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