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Pizza Recipes Recipe

Recipe by Pedro M. A. Neves

This authentic Italian pizza recipe yields a perfectly crispy crust with a tender, airy interior and classic toppings. Learn the essential techniques for making restaurant-quality pizza at home with simple, quality ingredients. This traditional Neapolitan-style pizza is the foundation for countless variations.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 325ml (1.1 cups) lukewarm water
• 10g (2 teaspoons) salt
• 5g (1 teaspoon) instant yeast
• 15ml (1 tablespoon) extra virgin olive oil, plus more for finishing
• 400g (14 oz) canned San Marzano tomatoes
• 200g (7 oz) fresh mozzarella di bufala, torn into pieces
• 15g (0.5 oz) fresh basil leaves
• 5ml (1 teaspoon) dried oregano
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Cornmeal for dusting

Instructions

1. Mix flour, salt, and instant yeast in a large bowl. Create a well in the center and pour in lukewarm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.

2. Transfer dough to a floured work surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

3. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 2 hours until doubled in volume.

4. While dough rises, prepare the sauce by crushing canned tomatoes by hand in a bowl. Stir in minced garlic, dried oregano, salt, and pepper. Drizzle with 5ml olive oil and let sit for 15 minutes.

5. Preheat oven to 250°C (480°F) for 30 minutes. If using a pizza stone, place it in the oven to heat.

6. Turn dough onto a lightly floured surface and gently divide into two equal portions. Shape each into a ball and let rest for 5 minutes.

7. Stretch the first dough ball gently with your hands into a 30cm (12 inch) round, leaving the edges slightly thicker for the crust. Transfer to a cornmeal-dusted pizza peel.

8. Spread 120ml (0.5 cup) tomato sauce evenly over the dough, leaving a 2cm border. Top with half the mozzarella pieces, spacing them evenly.

9. Slide pizza onto the preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden brown and cheese is bubbling and lightly browned at edges.

10. Remove pizza from oven and immediately tear fresh basil leaves over the surface. Drizzle lightly with extra virgin olive oil. Rest for 2 minutes before slicing. Repeat with remaining dough and toppings for second pizza.

Substitutions

• For dairy-free pizza: replace mozzarella di bufala with cashew mozzarella or simply omit cheese and add more vegetables
• For whole wheat crust: substitute 150g (1 cup) all-purpose flour with whole wheat flour for nuttier flavor and denser texture
• For gluten-free crust: use certified gluten-free flour blend with xanthan gum, increase water by 30ml and reduce yeast to 0.5 teaspoon
• For lower-fat version: use reduced-fat mozzarella or part-skim ricotta mixed with a small amount of mozzarella

Tips

• Use a pizza stone or preheated baking sheet for crispier crust; the high heat and thermal mass create better browning
• Add fresh basil only after baking to preserve its delicate flavor and vibrant green color
• If dough springs back when stretching, let it rest for 5 minutes and try again for easier shaping
• Open the oven door briefly at the 10-minute mark to ensure even browning; adjust rack position if needed

Pizza originated in Naples during the 18th century as affordable street food made with simple pantry ingredients. Traditional Neapolitan pizza uses San Marzano tomatoes, fresh mozzarella, and basil on a wood-fired oven crust—a technique now protected by UNESCO cultural heritage designation.

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