Italian Pizza Recipes You Can Make at Home
Learn to craft authentic Italian pizza at home with this comprehensive guide, featuring homemade dough, sauce, and classic toppings.
Equipment
- 1 pizza stone preheated
- 1 Pizza Peel
- 1 Mixing Bowl large
Ingredients
Pizza Dough
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water
- 1 packet 2 1/4 tsp active dry yeast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Pizza Sauce
- 1 can 28 oz San Marzano tomatoes
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh basil chopped
Toppings
- 8 oz fresh mozzarella sliced
- 1/2 cup pepperoni slices
- 1/2 cup cooked Italian sausage
- 1/2 cup sliced bell peppers
- 1/4 cup sliced black olives
Instructions
Preparation
- In a large mixing bowl, combine flour, yeast, salt, and sugar. Add warm water and olive oil. Mix until the dough begins to come together.
- Turn the dough onto a floured surface and knead for 10 minutes until it is smooth and elastic. Place back in the bowl, cover, and let rise for 1-2 hours until doubled in size.
- In a blender, combine San Marzano tomatoes, garlic, olive oil, salt, pepper, and basil. Blend until smooth and set aside.
Assembly
- Preheat the oven to 475°F with a pizza stone inside. Divide the dough into two balls. Roll each into a 12-inch circle on a floured surface.
- Spread sauce over the base of each pizza. Add mozzarella, pepperoni, sausage, peppers, and olives.
Baking
- Transfer the pizza to the preheated stone using a pizza peel. Bake for 10-15 minutes until the crust is golden and the cheese is bubbly.
Serving
- Remove from the oven and let cool slightly before slicing. Serve warm with your favorite condiments.
Storage
- Allow any leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use a pizza stone to achieve a crispy crust. Less is more—avoid overloading your pizza with toppings. Ingredient Substitutions: Substitute '00' flour for all-purpose for a more authentic texture. Use canned tomatoes if fresh are unavailable. How to Serve: Pair with a fresh green salad or a glass of Chianti. Storage & Freshness: Store leftovers in the fridge for up to 3 days. Reheat in the oven for best results. Make-Ahead Tips: Prepare the dough in advance and freeze for up to 1 month.