Italian Pizza – Easy Homemade Recipe from Scratch Recipe

Introduction

Making authentic Italian pizza at home is easier than you might think. With simple ingredients and straightforward steps, you can create a delicious, thin-crust pizza that rivals your favorite pizzeria. Let’s dive into this easy recipe for classic Italian pizza dough and baking tips.

Ingredients

• 500 grams OO flour
• 300 ml warm water
• 7 g instant yeast
• 2 tsp salt
• 1 tsp sugar
• 1 tbsp extra virgin olive oil
• Semolina flour for dusting (or all-purpose flour)

Instructions

1. Step 1: In a large bowl, mix the flour and salt together thoroughly.
2. Step 2: Add the yeast to the warm water and let it stand for a few minutes until bubbles or foam appear on the surface.
3. Step 3: Slowly pour the yeasty water into the flour mixture, stirring with a spoon as you go. Once combined, add the olive oil and mix well.
4. Step 4: Transfer the dough to a floured surface and knead by hand for about 10 minutes until smooth and elastic. If sticky, sprinkle more flour as needed. Alternatively, use a stand mixer with a dough hook.
5. Step 5: Shape the dough into a ball, tuck the edges underneath, and cover with a damp tea towel or plastic wrap. Let it rest for 30 to 60 minutes.
6. Step 6: After the dough has doubled in size, divide it into three equal balls. Lightly brush each with olive oil and cover again with cling wrap or a damp cloth. Allow to rest for at least 2 hours; longer resting (up to overnight in the fridge) results in a softer base.
7. Step 7: Preheat your oven to its highest setting (around 250°C/475°F) for at least 30 minutes, placing your pizza stone or oven tray inside to heat.
8. Step 8: Dust your work surface with semolina or all-purpose flour. Gently stretch each dough ball into your desired pizza shape by hand. Add tomato sauce, toppings, and cheese, then drizzle with olive oil including the crust.
9. Step 9: Carefully transfer the pizza to the preheated stone or tray and bake on the lowest oven rack for 10-12 minutes. Remove from oven, garnish with fresh basil, and serve immediately.

Tips & Variations

• Using OO flour provides a tender, chewy crust but all-purpose flour works as a substitute.
• For a crispier base, bake the pizza directly on a preheated pizza stone or inverted baking sheet.
• If time allows, let the dough rest overnight in the fridge for enhanced flavor.
• Try adding herbs like oregano or garlic powder to the dough for extra aroma.

Storage

Store any unused dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Bring it to room temperature before shaping. Leftover baked pizza keeps well in an airtight container in the fridge for 2-3 days. Reheat in a hot oven or skillet to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate it first by dissolving in warm water with sugar and letting it sit for about 5-10 minutes until foamy before mixing with the flour.

How do I make the pizza dough gluten-free?

Use a gluten-free flour blend suited for bread or pizza dough, and adjust liquid amounts as needed. Note that texture and rise may differ from traditional dough.

Italian Pizza – Easy Homemade Recipe from Scratch Recipe

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4.6 from 88 reviews

This classic Italian pizza recipe guides you through making an authentic, delicious homemade pizza dough from scratch, topped with your favorite ingredients, and baked to perfection using a pizza stone or oven tray. The dough is simple to prepare with basic ingredients and benefits from a long resting time to develop soft, flavorful crust.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 15 minutes (including resting times)
• Yield: 3 medium pizzas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 500 grams OO (double zero) flour
• 300 ml warm water
• 7 grams instant yeast
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon extra virgin olive oil
• Semolina flour (or all-purpose flour) for dusting

Instructions

1. Mix flour and salt: In a large bowl, combine the flour and salt thoroughly to ensure even seasoning throughout the dough.
2. Activate the yeast: Add the instant yeast to warm water and let it sit for a few minutes until bubbles or foam appear, indicating the yeast is active.
3. Combine wet and dry ingredients: Slowly pour the yeasty water into the flour mixture while stirring with a spoon. Once incorporated, add the olive oil and mix to combine all ingredients into a wet dough.
4. Knead the dough: Transfer the dough to a floured surface and knead by hand for about 10 minutes until the dough becomes smooth and elastic. Adjust by adding flour if the dough is sticky. Alternatively, use a stand mixer with a dough hook attachment for kneading.
5. First rise: Shape the dough into a ball, tuck the edges underneath, and cover with a damp tea towel or plastic wrap. Let it rest in a warm place for 30 to 60 minutes, allowing it to double in size.
6. Divide and second rise: Once risen, divide the dough into three equal portions and form balls. Lightly coat each with olive oil, cover with cling wrap or a damp cloth, and let them rest for at least 2 hours or up to overnight in the refrigerator for enhanced flavor and softness.
7. Preheat oven and pizza stone: Preheat your oven to the highest temperature possible (around 250°C / 475°F) for 30 minutes, placing your pizza stone or oven tray inside to achieve a hot surface for baking.
8. Shape the pizza crust: Dust your work surface with semolina flour and gently stretch one dough ball into a round pizza shape using your hands. Add tomato sauce, your preferred toppings, cheese, and drizzle olive oil over the top and the crust edges.
9. Bake the pizza: Transfer the prepared pizza to the heated pizza stone or tray on the lowest oven rack. Bake for about 10-12 minutes until the crust is golden and the cheese is bubbly.
10. Finish and serve: Remove the pizza from the oven, garnish with fresh torn basil leaves, slice, and serve immediately for an authentic Italian pizza experience.

Notes

• Resting the dough overnight in the refrigerator develops better flavor and a softer crust. Make sure to cover tightly to prevent drying out.
• If you don’t have a pizza stone, use a heavy oven tray preheated to achieve similar results.
• Semolina flour helps to prevent sticking and adds a slight crunch to the crust bottom.
• Adjust the toppings as you like, but less is more to keep the crust crisp.
• Use OO flour for the best texture, but all-purpose flour can be substituted if necessary.

Keywords: Italian pizza, homemade pizza dough, easy pizza recipe, classic pizza, pizza stone baking, authentic Italian