classic Italian pizza

Prep Time: 20 minutes (plus 1.5 hours for dough rising)
Cook Time: 10–12 minutes
Total Time: ~2 hours
Servings: 2 medium pizzas (serves 3–4 people)
Difficulty: Moderate
Cuisine: Italian
Recipe Intensity: Medium – ideal for home cooks looking to make pizza from scratch

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Introduction

There’s nothing quite like the taste of an authentic Italian pizza made from scratch—the thin, crispy crust, bubbling mozzarella, fresh basil, and rich tomato sauce come together to create pure culinary magic. Originating from Naples, the Pizza Margherita is Italy’s pride and a timeless classic that highlights simplicity and quality ingredients.

Whether you’re trying your hand at pizza-making for the first time or looking to refine your homemade dough skills, this recipe will walk you through every step with clarity and precision. You’ll learn how to make traditional Neapolitan-style dough, craft a fresh tomato sauce, and assemble a pizza that tastes like it’s straight out of a wood-fired oven in Rome.

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Ingredients

For the Dough

• 3 ½ cups (450g) all-purpose or ’00’ flour (preferably Italian flour for authenticity)

• 1 ½ teaspoons sea salt

• 1 teaspoon sugar

• 1 packet active dry yeast (2 ¼ tsp or 7g)

• 1 ¼ cups (300ml) warm water (110°F / 43°C)

• 2 tablespoons olive oil (plus more for greasing)

For the Tomato Sauce

• 1 can (14 oz / 400g) San Marzano tomatoes (or best-quality canned tomatoes available)

• 1 tablespoon olive oil

• 1 clove garlic, minced

• Salt to taste

• A few fresh basil leaves

For the Toppings

• 1 ball (200g) fresh mozzarella (preferably mozzarella di bufala or fior di latte), sliced or torn

• A handful of fresh basil leaves

• Extra virgin olive oil for drizzling

Instructions

Step 1: Prepare the Pizza Dough

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

2. In a large mixing bowl or stand mixer with a dough hook, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a dough forms.

3. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.

4. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap.

5. Let it rise in a warm, draft-free area for about 1 to 1.5 hours or until doubled in size.

Intensity Level: Medium – Kneading by hand builds skill and structure; it’s meditative but requires effort.

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Step 2: Make the Tomato Sauce

1. In a small saucepan, heat olive oil over medium heat. Add garlic and sauté briefly until fragrant (do not brown).

2. Crush the tomatoes by hand or with a spoon and add to the pan.

3. Simmer for 10–15 minutes to reduce slightly. Season with salt to taste.

4. Add a few torn basil leaves and remove from heat. Let cool.

Note: Do not overcook the sauce. Simplicity and freshness are key in Italian pizza sauces.

Step 3: Preheat Your Oven

• Preheat your oven to 500°F (260°C) or the highest setting possible.

• If using a pizza stone or steel, place it in the oven while it preheats for at least 30 minutes.

Optional: Use a pizza oven or outdoor grill with a pizza stone for even more authentic results.

Step 4: Shape the Dough

1. Once risen, divide the dough into two equal portions. Let them rest for 10 minutes.

2. On a floured surface, gently stretch or roll each portion into a 10–12 inch circle.

3. Transfer the dough onto a floured pizza peel or baking sheet lined with parchment if you don’t have a peel.

Pro Tip: Don’t use a rolling pin if you want air bubbles and a rustic texture—stretch the dough by hand.

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Step 5: Assemble the Pizza

1. Spread 2–3 tablespoons of sauce over the dough, leaving a 1-inch border.

2. Distribute mozzarella evenly over the top.

3. Add a few fresh basil leaves and a light drizzle of olive oil.

Do not overload the pizza—Italian pizza is about balance and restraint.

Step 6: Bake

1. Carefully slide the pizza onto the preheated pizza stone or bake on a tray.

2. Bake for 7–10 minutes, or until the crust is golden, the cheese is bubbling, and the edges are charred just slightly.

Rotate halfway if your oven has uneven heat.

Step 7: Serve

Remove pizza from the oven and let cool for 1–2 minutes. Add a few more fresh basil leaves and another tiny drizzle of extra virgin olive oil.

Slice and serve immediately while hot and fragrant.

Serving Suggestions

• Pair with a light Italian red wine such as Chianti or a crisp white like Pinot Grigio.

• Serve with a side salad of arugula, shaved Parmesan, and lemon vinaigrette.

• Add toppings like anchovies, olives, or prosciutto for variations, but stick to one or two to keep it authentic.

Nutrition Information (Per Serving: ¼ of 1 pizza)

Note: Values may vary slightly depending on exact ingredients used.