Homemade pizza can be a fun and satisfying culinary adventure, and with this simple guide, you're just steps away from creating your own culinary masterpiece.

Let's start from scratch. First up, the pizza dough. Dissolve a sachet of active dry yeast in 3/4 cup of warm water and leave it for 5 minutes until it starts to foam. Stir in a tablespoon of canola oil using a wooden spoon, then gradually mix in two cups of "00" pizza flour. Add pinches of sugar and salt, stir until a soft dough forms, and knead on a lightly floured surface for about five minutes until it's silky and smooth.

Now, divide your pizza dough into six equal pieces, roll each one into a ball and place onto a lightly oiled baking sheet. Brush the tops lightly with oil, loosely cover with plastic wrap, and allow to rest in the refrigerator overnight. Remember to return dough to room temperature before using it the next day.

For your homemade basil pesto, start by toasting a tablespoon of pine nuts on moderate heat for about 5 minutes, then leave to cool. In a blender or food processor, combine these pine nuts with two cups of basil leaves, two smashed garlic cloves, and six tablespoons of freshly grated Parmigiano-Reggiano cheese. While blending, gradually drizzle in six tablespoons of extra-virgin olive oil until the mixture forms a smooth puree. Season with salt before storing in the fridge overnight or freezing for use within a month.

Now for the toppings. Broil 3/4 pound of cherry tomatoes in a medium baking dish mixed with 1/4 cup of panko (Japanese bread crumbs), two thinly sliced garlic cloves and a thinly sliced shallot, five torn basil leaves, two tablespoons of extra-virgin olive oil, and season with salt and pepper for about five minutes. This too can be refrigerated overnight and brought to room temperature before usage.

To assemble the pizza, preheat your oven to 500°F with a pizza stone at the bottom, heated for at least 30 minutes. Roll out each ball of pizza dough to a 7-inch round, and equally spread your cherry tomato topping. Bake for about five minutes, then sprinkle each pizza with three ounces of coarsely grated aged Gouda and a tablespoon of the Parmigiano. Put the pizzas back in the oven until the cheese melts and the crust turns a light golden brown, then drizzle with some fresh basil pesto before serving.

Ideal wine pairings include a moderately tannic red like Chianti Classico, or, for pizzas not topped with tomato sauce, a crisp white like a Verdicchio. Discover your inner pizza chef with this easy-to-follow guide and savor the best pizzas you've ever made.