đ Pizza Recipe From Scratch: How to Make the Perfect Homemade Italian Pizza
Thereâs something soul-satisfying about sinking your teeth into a hot, crisp, chewy slice of pizza with bubbling cheese, tangy sauce, and that golden, blistered crust. Iâm not talking about frozen or takeoutâI mean real, homemade pizza from scratch, the kind that fills your kitchen with the scent of toasted dough, fresh basil, and bubbling mozzarella.
I’ve spent years chasing that perfect pizza. Tweaking hydration ratios. Experimenting with cold fermenting. Testing different types of flour. And let me tell youâmaking pizza from scratch isnât just rewarding, itâs addictive.
This is my go-to authentic Italian pizza recipe, built from the ground up, step by step, with ingredients you can find in most pantries and a method that worksâevery time. Whether you’re using a pizza stone, steel, or just a hot oven tray, this dough delivers the crunch, the chew, and the flavor of a classic pizzeria pie.
đ§Ÿ Ingredients for Homemade Pizza (Makes 2 Medium Pizzas)
Hereâs exactly what you need to make this pizza recipe from scratch:
| Ingredient | Quantity |
|---|---|
| Bread flour (or â00â flour) | 500g (3 Ÿ cups) |
| Warm water (not hot) | 325ml (1 â cups) |
| Active dry yeast | 7g (2 Πtsp or 1 packet) |
| Fine sea salt | 10g (2 tsp) |
| Extra virgin olive oil | 2 tbsp |
| Granulated sugar | 1 tsp |
| San Marzano tomatoes | 1 can (400g/14oz) |
| Fresh mozzarella | 200g (7oz), torn |
| Fresh basil leaves | Handful |
| Garlic (optional) | 1 clove, minced |
| Dried oregano (optional) | œ tsp |
đ„ Step-by-Step: The Best Pizza Recipe from Scratch
Making pizza from scratch isnât complicatedâit just needs love and patience. Hereâs how I do it, step by step.
1. Activate the yeast
In a small bowl, combine warm water (not too hot or itâll kill the yeast), sugar, and yeast. Stir gently and let it sit for 8â10 minutes. When it starts to foam, itâs ready.
Tip: If thereâs no foam, your yeast might be expired or the water was too hot. Start overâthis step is crucial.
2. Make the dough
In a large mixing bowl (or the bowl of a stand mixer), combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix with your hands or dough hook until it comes together.
Knead for 8â10 minutes until smooth, elastic, and just slightly tacky. The dough should feel alive under your hands.
Don’t rush this partâkneading develops gluten, which gives the crust its beautiful chewy texture.
3. Let it rise (slowly!)
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in the fridge for 18â24 hours for best flavor (cold fermentation deepens the taste and improves texture).
Short on time? Let it rise at room temp for 1.5â2 hours, but youâll sacrifice a little flavor depth.
4. Make the sauce
While the dough rests, whip up a simple, classic tomato sauce:
- Crush San Marzano tomatoes by hand (or use an immersion blender for a smoother sauce).
- Add a pinch of salt, a splash of olive oil, minced garlic (if using), and a pinch of dried oregano.
- No cooking neededâthe sauce bakes on the pizza and stays fresh and vibrant.
5. Preheat the oven
Place your pizza stone, steel, or heavy baking tray in the oven and preheat to the highest temperature possibleâusually 475â500°F (250â260°C). Let it heat for at least 45 minutes to get screaming hot.
6. Shape the dough
Remove the dough from the fridge and let it come to room temp for 30 minutes. Divide it into 2 equal balls.
Dust your work surface with semolina or flour. Press the dough gently outward with your fingers, rotating as you go. Donât use a rolling pinâyouâll crush all those gorgeous air bubbles.
Aim for a 10â12â round with slightly thicker edges. It should feel light, stretchy, and full of life.
7. Assemble your pizza
Place the shaped dough on parchment or a floured pizza peel. Top with a thin layer of tomato sauceâdonât drown it! Scatter torn mozzarella and a few basil leaves.
Drizzle with olive oil and a pinch of sea salt.
8. Bake to perfection
Slide the pizza onto your hot stone or tray and bake for 7â9 minutes (depending on your oven), or until the crust is blistered and golden, cheese is bubbling, and the edges are slightly charred.
If your oven has a broiler, turn it on for the last 1â2 minutes for extra color and puff.
9. Slice and serve
Remove the pizza and let it rest for 1â2 minutes. Slice, inhale the aroma, and devour. đđ„
đ§ FAQs About Pizza from Scratch
Whatâs the best flour for pizza dough?
I swear by Italian â00â flourâit gives that soft yet chewy crust. But bread flour works beautifully, too. Avoid all-purpose unless itâs your only option.
Can I freeze the dough?
Absolutely. After the first rise, portion the dough, wrap in plastic, and freeze for up to 3 months. Thaw overnight in the fridge before using.
Do I need a pizza stone?
No, but it helps. A preheated baking steel or cast iron pan also works wonders. Even an inverted baking tray gets you close!
How do I make a crispier crust?
Use less sauce and moisture-rich toppings. Bake at the highest temp your oven allows. Let the dough ferment longer.
Can I make this gluten-free?
Yes! Use a trusted gluten-free pizza flour blend and adjust water as needed. The technique is similar, though GF dough can be stickier.
Can I use store-bought sauce or cheese?
Sure. But honestlyânothing beats the freshness of a simple crushed tomato sauce and real mozzarella. Keep it rustic and real.
đ Pro Tips & Tricks for Next-Level Pizza
- Cold ferment for better flavor: Letting your dough rest in the fridge overnight develops rich, slightly tangy flavors and better structure.
- Use semolina or cornmeal under the dough: It prevents sticking and adds that irresistible crunch.
- Donât overload with toppings: Less is more. A soggy pizza is no oneâs friend.
- Brush the crust with olive oil before baking for golden edges.
- Want Neapolitan-style char? Bake on a steel + broiler combo or try a backyard pizza oven (like Ooni) that hits 900°F.
- Add toppings wisely: Put leafy greens or cured meats after baking to keep them fresh.
đ§ Topping Ideas (Beyond the Classic)
If you’re ready to experiment, here are a few variations that never fail:
đ Mushroom & Truffle
Sautéed mushrooms, fontina, mozzarella, thyme, drizzle of truffle oil after baking.
đ¶ïž Spicy Soppressata
Spicy salami, chili flakes, mozzarella, basil, hot honey drizzle.
đ Pesto Burrata
Pesto base, fresh burrata, cherry tomatoes, arugula on top after baking.
đŻ Pear & Gorgonzola
Thinly sliced pears, gorgonzola, walnuts, and a touch of honey = sweet + salty perfection.
đ Final Thoughts: Make Pizza from Scratch, Make Magic
Thereâs no shortcut to honest, soul-hugging food, and pizza is one of those dishes where every step mattersâbut so does every bite.
Donât be afraid to get your hands messy. To let the dough rise slow. To burn a few crusts along the way. Thatâs how you learn. Thatâs how you fall in love with the process.
This pizza recipe from scratch is more than just ingredients and instructionsâitâs an invitation to gather, to create, to share. Whether itâs a casual Friday night or a celebration with friends, your homemade pizza will always have one secret ingredient: you.
Now go, flour that counter. Let your kitchen smell like an Italian pizzeria. And make the kind of pizza that people remember.
See Also: Homemade Pizza Pocket Recipe â Crispy, Cheesy, Perfect
