Classic Italian Pizza (Printable Version)
Golden crust with tomato sauce and mozzarella, topped with fresh basil and your favorite toppings.
# What You Need:
→ Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 tsp salt
03 - 1 tsp sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 2/3 cup warm water
06 - 1 tbsp olive oil
→ Sauce
07 - 1 cup tomato passata or crushed tomatoes
08 - 1 clove garlic, minced
09 - 1 tbsp olive oil
10 - 1 tsp dried oregano
11 - Salt and pepper to taste
→ Toppings
12 - 2 cups mozzarella cheese, shredded or sliced
13 - Fresh basil leaves
14 - Optional: sliced mushrooms, bell peppers, black olives, onions, pepperoni
# Directions:
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 rest for 1 hour, or until doubled in size.
03 - Preheat oven to 480°F or 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 crust is golden and cheese melted and bubbling.
08 - Garnish with fresh basil, slice, and serve hot.
# Expert Tips:
01 -
- The dough is forgiving and versatile, perfect for beginners.
- Homemade sauce tastes infinitely better than anything from a jar.
02 -
- Preheating your oven to the maximum temperature is crucial for crust texture.
- Do not overload the toppings or the middle of the pizza will become soggy.
03 -
- A baking steel conducts heat better than a stone for home ovens.
- Sprinkle cornmeal on the peel to prevent sticking during transfer.