Classic Italian Pizza (Print version)
Golden crust with savory toppings, perfect for gatherings.
# What goes in:
→ Dough
01 - 2.2 cups all-purpose flour
02 - 0.5 tsp salt
03 - 1 tsp sugar
04 - 0.25 oz active dry yeast (1 packet)
05 - 0.6 cups warm water
06 - 1 tbsp olive oil
→ Sauce
07 - 1.1 cups tomato passata or crushed tomatoes
08 - 1 clove garlic, minced
09 - 1 tbsp olive oil
10 - 1 tsp dried oregano
11 - Salt and pepper to taste
→ Toppings
12 - 7 oz mozzarella cheese, shredded or sliced
13 - Fresh basil leaves
14 - Optional: sliced mushrooms, bell peppers, black olives, onions, pepperoni, etc.
# Cooking steps:
01 - In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
02 - Add flour, salt, and olive oil to the yeast mixture. Mix and knead for 8–10 minutes until smooth. Cover and let rest for 1 hour, or until doubled in size.
03 - Preheat oven to 480°F or highest setting. If using a pizza stone, place it in the oven to heat.
04 - Heat olive oil in a pan; sauté garlic until fragrant. Add tomato passata, oregano, salt, and pepper. Simmer for 10 minutes.
05 - Punch down dough and roll out on a floured surface to desired thickness. Transfer to a parchment-lined baking tray or pizza peel.
06 - Spread sauce over dough, sprinkle with mozzarella, and add chosen toppings.
07 - Bake for 12–15 minutes, or until the crust is golden and cheese is melted and bubbling.
08 - Garnish with fresh basil, slice, and serve hot.
# Tips from flavorandfeast:
01 -
- The homemade dough creates a texture that store bought versions just cannot match.
- You can customize the toppings exactly to your mood without any extra hassle.
02 -
- Do not overload the dough with toppings, or the center will stay soggy while the crust burns.
- A very hot oven is non negotiable for achieving that signature crispy, leopard spotted crust.
03 -
- Use bread flour instead of all purpose if you want an extra chewy and stretchy crust.
- Sprinkle semolina or cornmeal on the peel to prevent the dough from sticking before baking.