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A close-up shot of a freshly baked Italian pizza with rich toppings.

Authentic Italian Pizza

Craft an authentic Italian pizza from scratch with a homemade dough, vibrant San Marzano tomato sauce, and fresh mozzarella. This recipe guides you through key techniques for a crispy crust and classic flavor.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 slices

Equipment

  • Large bowl
  • Wooden spoon or hands
  • Plastic wrap or damp kitchen towel
  • Potato masher (optional)
  • Pizza stone or steel
  • Parchment paper or pizza peel

Ingredients
  

Pizza Dough

  • 1 cup warm water (105-115°F / 40-46°C)
  • 1 teaspoon sugar (or honey)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 2.5-3 cups "00" flour plus more for dusting
  • 1 teaspoon fine sea salt

Sauce & Toppings

  • 1 can (28-ounce) San Marzano tomatoes D.O.P. certified if possible
  • Pinch salt for sauce
  • Drizzle olive oil for sauce
  • 8 ounces fresh mozzarella ideally buffalo or fior di latte, torn into pieces
  • Fresh basil leaves optional, for garnish
  • Extra virgin olive oil optional, for drizzling
  • red pepper flakes Optional topping
  • fresh oregano/marjoram Optional topping
  • arugula, prosciutto, thinly sliced mushrooms, bell peppers, olives, minced garlic Optional toppings, only limited for space here

Instructions
 

Dough Preparation

  • Activate the yeast by combining warm water, sugar, and active dry yeast; stir gently and let sit for 5-10 minutes until frothy.
  • Add 2 1/2 cups of "00" flour and salt to the yeast mixture, then mix until a shaggy dough forms, adding more flour if needed.
  • Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and springs back when poked.
  • Lightly oil a clean bowl, place the dough in it, turn to coat, cover, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.

Sauce & Baking

  • Prepare the vibrant sauce by crushing San Marzano tomatoes, then stir in a pinch of salt and a drizzle of olive oil.
  • Preheat your oven to its highest setting (500-550°F / 260-290°C) with a pizza stone or steel inside for 45-60 minutes.
  • Gently punch down the risen dough, divide it, and stretch one portion from the center outwards to form a 10-12 inch circle, leaving a slightly thicker edge.
  • Transfer the shaped dough to parchment paper or a pizza peel, spread a thin layer of sauce, and scatter torn fresh mozzarella over it.
  • Carefully slide the pizza onto the preheated pizza stone/steel, then bake for 8-15 minutes until the crust is golden brown and the cheese is bubbly.
  • Remove the pizza, optionally garnish with fresh basil and olive oil, slice, and serve immediately; repeat with remaining dough.

Notes

For an extra crispy crust, ensure your oven and pizza stone/steel are thoroughly preheated for at least 45 minutes to an hour. Avoid overworking the dough when shaping to maintain its airy texture. Experiment with your favorite toppings, but be mindful not to overload the pizza to ensure even cooking and a firm crust. Using high-quality "00" flour and D.O.P. certified San Marzano tomatoes will significantly enhance the authentic Italian flavor of your pizza. This recipe makes 2-3 individual pizzas, depending on your desired size and thickness. Leftover pizza can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.