Homemade Pizza: Authentic Italian Taste at Home
Homemade Pizza is a traditional Italian dish from Naples. Crafted with simple flour, yeast, ripe tomatoes, and fresh mozzarella, this recipe delivers the comforting taste of Italy while supporting heart health. Ready in just 120 minutes, it’s the pinnacle of lunch/dinner elegance.
The Story Behind Homemade Pizza
How to Make Homemade Pizza
Follow our traditional Neapolitan technique for perfect results
Ingredients
- 10g fresh yeast or 7g sachet dried
- ½ tsp sugar
- 375g Italian ’00’ flour, plus extra for dusting
- 1 tbsp olive oil, plus extra for greasing
- 3 x 125g balls mozzarella, torn
- Fresh basil, to serve
- 3 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 x 400g cans good-quality Italian chopped tomatoes
- ½ tsp salt
- Black pepper, to taste
The Preparation
- In a small bowl, combine the fresh yeast (or dried yeast sachet), sugar, and 150ml of warm water. Stir gently and let it sit for 5-10 minutes until a frothy layer forms on top, indicating the yeast is active.
- In a large mixing bowl, whisk together the ’00’ flour and ½ tsp of salt. Create a well in the center of the flour mixture and pour in the activated yeast solution and 1 tablespoon of olive oil.
- Using a wooden spoon or your hands, gradually mix the wet ingredients into the dry until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
- Knead the dough for 8-10 minutes, pushing it away from you with the heels of your hands, then folding it back, until it becomes smooth, elastic, and no longer sticky.
- Lightly grease a clean bowl with a little olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
- While the dough rises, prepare the tomato sauce. Heat 3 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
- Stir in the crushed garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Pour in the two cans of good-quality Italian chopped tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste. For a smoother sauce, you can lightly blend it with an immersion blender.
- Preheat your oven to its highest possible temperature (typically 220-250°C / 425-475°F). If you have a pizza stone or baking steel, place it in the oven during preheating for at least 30 minutes to ensure it’s thoroughly hot. Alternatively, invert a sturdy baking sheet and preheat it.
- Once the dough has risen, gently punch it down to release the air and divide it into two equal balls.
- On a lightly floured surface (or using fine semolina for extra crispness), gently stretch or roll each dough ball into a round, approximately 25-30cm (10-12 inches) in diameter. Try to keep the edges slightly thicker for a crust.
- Carefully transfer one pizza base to a piece of parchment paper or a lightly floured pizza peel. Spread half of the prepared tomato sauce evenly over the dough, leaving a small border for the crust. Scatter half of the torn mozzarella over the sauce.
- Slide the pizza (with the parchment paper, if using) onto the preheated pizza stone or baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.
- Remove the pizza from the oven, immediately garnish with fresh basil leaves, and drizzle with a little extra virgin olive oil before slicing and serving. Repeat the process for the second pizza.
Expert Tips for Best Results
For an ultra-crispy crust with a chewy interior, preheat your oven to its highest temperature with a pizza stone or inverted baking sheet for at least 30 minutes before baking. This mimics a traditional pizza oven’s intense heat, ensuring a rapid, even cook.
Elevate the aroma and flavor by using high-quality San Marzano tomatoes for the sauce and finishing your pizza with a drizzle of robust extra virgin olive oil immediately after it comes out of the oven. Fresh basil added at the end preserves its vibrant perfume.
Unused pizza dough can be stored in an airtight container in the refrigerator for up to 2-3 days, or frozen for up to a month. Thaw in the fridge overnight before using. Leftover baked pizza can be reheated in a hot oven or air fryer for best results.
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Wellness Note
This homemade pizza, crafted with quality ’00’ flour, vibrant tomatoes, and fresh mozzarella, aligns beautifully with the Mediterranean diet’s principles. Rich in lycopene from tomatoes, healthy fats from olive oil, and the slow-releasing energy of quality carbohydrates, it’s a satisfying and balanced meal that supports cardiovascular health and sustained vitality.
Frequently Asked Questions
Is this recipe authentic?
Absolutely. Our recipe adheres to traditional Neapolitan pizza-making techniques, emphasizing simple, high-quality ingredients and a perfected dough-making process. From the ’00’ flour to the San Marzano-style tomatoes, every element is chosen to reflect true Italian heritage.
Can I make it ahead?
Yes! The pizza dough can be prepared up to 2-3 days in advance and stored in the refrigerator. The tomato sauce can also be made a day ahead and kept refrigerated. This allows for quick assembly and baking when you’re ready to enjoy fresh pizza.
Is it healthy?
Prepared with fresh ingredients, quality ’00’ flour, and heart-healthy olive oil, this homemade pizza is a far healthier alternative to processed or takeout options. It offers carbohydrates for energy, protein from mozzarella, and antioxidants from tomatoes and basil, making it a delicious part of a balanced Mediterranean-inspired diet.
