Making homemade Italian Pizza is so much easier than you think, and I’m going to show you how!
Pizza has to be one of everyone’s favourite foods, I mean who doesn’t love pizza right?
This Italian Pizza recipe doesn’t require any fancy equipment or a pizza oven. It can all be made in your standard oven and tastes so good, you’ll be wanting to make it all the time!
If you love making your own pizza and bread, you have to check out my No-Knead Focaccia which is so easy and tastes amazing!
You can get creative as you like with the toppings and make it just as you like!
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Ingredients to make Italian Pizza recipe
- OO Flour is the preferred flour to use for Italian Pizza as it’s much finer to create a softer pizza base. You can purchase this at most supermarkets or at Italian and Mediterranean grocers. If you can’t purchase OO flour, plain all-purpose flour can also be used, however you will need to knead for slightly longer
- Instant yeast is used so that you don’t have to let the dough rise for long period or overnight. You can still use fresh yeast which is traditionally used for Italian pizzas but it’s best to let your dough rest for a longer period
- Warm water is required to mix with the yeast before adding to the flour
- Salt and Extra Virgin Olive Oil is added for flavour and texture
Toppings
Its important to use the highest quality of ingredients to make it taste like a pizza from Italy!
- Tomatoes
- Mozzarella cheese
- Basil
- Olives
- Parmigiano Regiano cheese
- Mushrooms
- Artichoke
- Onions
- Capsicum /Peppers
- Pepperoni/salami
- Eggplant
- Chicken
- Pesto
How to make Italian Pizza
Time needed: 3 hours and 25 minutes.
- Prepare the dough
In a large bowl, mix the flour and salt together. Add the yeast to warm water and let it stand for a few minutes for bubbles or foam to appear.
Pour yeasty water into the flour bowl slowly, mixing with a spoon at the same time. Once all the water has been added, add olive oil and mix with a spoon to combine - Knead dough
Transfer the dough to a bench that’s been dusted with flour. Knead with your hands for about 10 minutes until the dough is elastic and smooth
- Resting time
Roll into a ball, tucking under the sides and allow to rest covered with a damp tea towel or plastic wrap for 30 -60 mintues
The dough would have doubled in size. Divide into 3 even balls then add a touch of olive oil to the top of the balls and let them rest covered with cling wrap or a damp cloth for a minimum of 2 hours - Make the pizza
Peheat oven to its highest setting for 30 minutes with your pizza stone or oven tray inside.
To make the pizza shape, dust your bench with semolina flour and using your hands gently stretch into a pizza shape - Add toppings
Add your tomato sauce and favourite toppings, all except the mozzarella cheese. Drizzle with olive oil and brush some onto the crust too.
- Cook the Pizza
Gently move the pizza base to your heated pizza pan or oven tray. Cook in the oven on the lowest level for approximately 4-5 minutes
Remove from oven, add mozzarella cheese and place back in the oven for 3-4 minutes until the cheese has melted.
Tear over some fresh basil leaves and enjoy!
Tips for making Italian Pizza
- When kneading the pizza dough, add a dusting of flour to your bench or table. If the dough is too wet or sticky, add a touch of flour
- When allowing the dough balls to rest in a bowl or tray, add a dusting of flour or some olive oil to the bottom of the tray or bowl first. This ensures the dough won’t get stuck to the bottom. Also, add a touch of olive oil to the top of the dough balls before they rest
- If allowing the dough balls to rest overnight in the fridge, wrap your tray well with cling wrap so no air can come inside. You’ll also need to allow the dough to come back to room temperature for 2-3 hours before the pizza is going to be made
- When making the pizza shape and stretching the base, be very gentle especially if you have let your dough rest overnight as it will be very soft and can tear easily
- Dusting your bench with semolina flour is preferred as it’s much easier to stretch the dough without it sticking. The less the dough is touched the better when stretching the dough
- If using fresh mozzarella cheese which is in water, you’ll need to dry out the excess liquid. It’s best to cut it into strips or in smaller pieces, and place the cheese on paper towels or a colander for at least a few hours or overnight to dry out the excess water.
- If you miss this step, water puddles will come out of the cheese when it’s cooked and you’ll have a watery pizza
FAQs
Making homemade pizza sauce is so easy and tastes so much better than any store bought jarred sauces.
All you need is:
Italian tinned whole tomatoes (the better the quality, the better it will taste)
Good pinch of salt
Drizzle of extra virgin olive oil
Fresh basil leaves
Add tinned tomatoes in a large bowl and with your clean hands, squeeze the tomatoes so that they break up into small pieces. Add salt, olive oil and tear up the basil leaves with your fingers.
Let it marinate for 30 minutes so the flavours all develop together and it’s ready to use!
Check the yeast is still alive by adding to warm water. Small bubbles or foam should appear
More Italian Recipes
I love seeing your creations, so be sure to tag @cookingwithayeh if you make this Italian Pizza and share a photo on Instagram so I can share the love.
Recipe
Italian Pizza
Ingredients
- 500 g OO Flour
- 300 ml warm water
- 7 g instant yeast
- 2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- Semolina flour for dusting (or all purpose flour)
Instructions
- In a large bowl, mix the flour and salt together
- Add the yeast to warm water and let it stand for a few minutes for bubbles or foam to appear
- Pour yeasty water into the flour bowl slowly, mixing with a spoon at the same time. Once all the water has been added, add olive oil and mix with a spoon to combine
- Transfer the dough to a clean table or kitchen bench that’s been dusted with flour. Knead with your hands for about 10 minutes until the dough is nice and smooth. If it’s too wet or sticky, add flour as needed (you can also use a stand mixer with a dough attachment to knead the dough)
- Roll into a ball, tucking under the sides and allow to rest covered with a damp tea towel or plastic wrap for 30 -60 mintues
- The dough would have doubled in size. Divide into 3 even balls then add a touch of olive oil to the top of the balls and let them rest covered with cling wrap or a damp cloth for a minimum of 2 hours.The longer the dough is left to rest, the better and softer the pizza base will be. I usually let it rest for 2 - 6 hours but it can also be left overnight (note if resting overnight, make sure to wrap the tray well with cling wrap and place in the fridge)
- Once rested, preheat the oven to its highest setting (mine reaches 250°C/475°F) for 30 minutes with your pizza stone or oven tray inside
- To make the pizza shape, dust your bench with semolina flour and using your hands gently stretch into a pizza shape
- Add your tomato sauce and your favourite toppings, all except the mozzarella cheese. Drizzle with olive oil and brush some onto the crust too.
- Gently move the pizza base to your heated pizza pan or oven tray.Cook in the oven on the lowest level for approximately 4-5 minutes
- Remove from oven, add mozzarella cheese and place back in the oven for 3-4 minutes until the cheese has melted
- Remove from oven, tear some fresh basil leaves and enjoy!
Video
Notes
- The nutrition table only includes the pizza base without any toppings
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