Description
Experience the taste of Italy with this authentic Italian pizza recipe. Made from scratch with homemade dough and fresh San Marzano tomato sauce, topped with creamy mozzarella and fresh basil, this pizza brings classic flavors straight to your kitchen. Perfectly baked on a pizza stone for a crisp crust and bubbling cheese, it’s a delightful recipe for any pizza lover.
Ingredients
Scale
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 3/4 cup warm water (100°F – 110°F)
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
For the Sauce
- 1 can (15 oz) San Marzano tomatoes (crushed)
- 2 garlic cloves (minced)
- Salt to taste
Toppings
- 8 oz fresh mozzarella cheese
- Fresh basil leaves
Instructions
- Prepare the Dough: In a bowl, mix warm water and yeast; let sit for 5 minutes to activate the yeast. In another bowl, combine flour and salt. Gradually add the yeast mixture to the flour and mix until fully incorporated and a shaggy dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead vigorously for about 10 minutes, until the dough becomes smooth and elastic. Place the dough in an oiled bowl, cover it with a clean cloth, and allow it to rise for 1 hour or until doubled in size.
- Make the Sauce: In a saucepan over medium heat, combine the crushed San Marzano tomatoes and minced garlic. Let it simmer gently for about 15 minutes until the sauce thickens slightly, stirring occasionally. Season with salt according to taste and remove from heat.
- Preheat Oven: Preheat your oven to its highest temperature setting, around 475°F (245°C). Place a pizza stone inside the oven if available to heat up, which helps achieve a crispy crust.
- Shape Your Pizza: Punch down the risen dough gently to release air. Divide the dough into two equal portions. On a floured surface, roll out each portion to your preferred thickness to form the pizza bases.
- Assemble Your Pizza: Spread a generous amount of the tomato sauce evenly over each pizza base. Tear or slice the fresh mozzarella and distribute it across the pizzas. Top with fresh basil leaves. Transfer the pizzas onto the preheated pizza stone or baking tray.
- Bake: Bake the pizzas in the hot oven for about 12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
Notes
- Warm water for yeast activation is critical; too hot or too cold can kill the yeast.
- Using a pizza stone improves crust texture but is optional; a baking tray works as well.
- Allowing the dough to rise sufficiently results in a lighter, airier crust.
- Fresh San Marzano tomatoes provide authentic flavor but use any good quality crushed tomatoes in a pinch.
- Serve immediately for the best taste and texture.
