Classic Italian Pizza (Printable)
Golden crispy crust with savory tomato sauce and mozzarella.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - ½ teaspoon salt
03 - 1 teaspoon sugar
04 - 1 packet (¼ oz) active dry yeast
05 - ⅔ cup warm water
06 - 1 tablespoon olive oil
→ Sauce
07 - 1 cup tomato passata or crushed tomatoes
08 - 1 clove garlic, minced
09 - 1 tablespoon olive oil
10 - 1 teaspoon dried oregano
11 - Salt and pepper to taste
→ Toppings
12 - 2 cups mozzarella cheese, shredded or sliced
13 - Fresh basil leaves
14 - Optional toppings: mushrooms, bell peppers, black olives, onions, pepperoni
# Steps:
01 - Combine warm water, sugar, and yeast in a bowl. Let sit for 5 minutes until foamy.
02 - Add flour, salt, and olive oil to the yeast mixture. Mix and knead for 8–10 minutes until smooth. Cover and let rest for 1 hour, or until doubled in size.
03 - Preheat oven to 480°F (highest setting). If using a pizza stone, place it in the oven to heat.
04 - Heat olive oil in a pan; sauté garlic until fragrant. Add tomato passata, oregano, salt, and pepper. Simmer for 10 minutes.
05 - Punch down dough and roll out on a floured surface to desired thickness. Transfer to a parchment-lined baking tray or pizza peel.
06 - Spread sauce over dough, sprinkle with mozzarella, and add chosen toppings.
07 - Bake for 12–15 minutes, or until the crust is golden and cheese is melted and bubbling.
08 - Garnish with fresh basil, slice, and serve hot.
# Expert Tips:
01 -
- It is incredibly forgiving and allows you to use whatever toppings you have in the fridge.
- The homemade sauce brings a bright freshness that store bought jars just cannot match.
02 -
- Do not overload the toppings or the crust will stay soggy in the middle.
- A hot oven is non negotiable for getting that leopard spotted char on the crust.
03 -
- Sprinkle a little cornmeal on the peel to keep the pizza from sticking during transfer.
- Finish with a drizzle of high quality olive oil right after baking.