Even though it’s easy to buy a pizza from the store (or get one out of the freezer) or order takeout, sometimes you might feel like making your own instead. Making the dough, getting some cheese and tomato and your other favorite toppings — it’s not going to be too tricky, right? Homemade pizza might be healthier too, as you know just what’s going in it (via Healthline).

While making pizza doesn’t need to be difficult, there are a couple of mistakes that people make all too often in the kitchen when it’s pizza for dinner. Fortunately, they’re easy to avoid once you know what to look out for, so you don’t need to worry too much.

If you want a surefire way to impress your family the next time it’s pizza night (and enjoy the meal yourself too), just keep reading to find out the huge homemade pizza sin you might be committing, and how to avoid it. 

Don't forget to pre-cook toppings if necessary

When making pizza, perhaps the best part is choosing the different toppings. While you can, of course, go for the plain cheese and sauce option, there are numerous different meats, vegetables, fruits, and more that you can add to the top of your pizza. However, it’s best not to go too overboard.

Even before we get into other toppings, you probably shouldn’t completely overload your pizza with cheese — particularly where mozzarella is concerned. It has a lot of moisture — more than you might think — so too much can weigh your pizza down and make it a little soggy (via Taste Of Home). It’s the same with other toppings; it’s difficult to keep your pizza crisp at home when you put a load of toppings on. As a general rule, less is more.

There are some pizza toppings that it’s best for you to pre-cook before adding to the pizza in order for both the pizza and your various toppings to cook properly. Of course, raw meats should always be pre-cooked, as they take longer to cook than cheese and dough, while it’s worth cooking both root vegetables and some leafy green vegetables — like kale — beforehand too. You may also decide to do the same with onions and mushrooms too, but that’s up to you (via The Kitchn).

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