How to Make Authentic Italian Pizza from Scratch

How to Make Authentic Italian Pizza from Scratch

Ingredients:

For the Dough:

• 500g (4 cups) Tipo 00 flour (or all-purpose flour)
• 325ml (1 1/3 cups) warm water
• 10g (2 tsp) sea salt
• 3g (1 tsp) dry yeast (or 25g fresh yeast)
• 10ml (2 tsp) olive oil

For the Tomato Sauce:

• 400g (14 oz) canned San Marzano tomatoes
• 1 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp dried oregano or fresh basil

Toppings (for a Classic Margherita):

• 250g (9 oz) fresh mozzarella (preferably fior di latte or buffalo mozzarella)
• Fresh basil leaves
• Extra virgin olive oil (for drizzling)

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Instructions:

Step 1: Preparing the Dough

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the flour and salt.
3. Make a well in the center and gradually pour in the yeast mixture and olive oil.
4. Mix with your hands or a wooden spoon until a rough dough forms.
5. Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 6-8 hours (or overnight in the refrigerator for better flavor).

Step 2: Preparing the Tomato Sauce

1. In a bowl, crush the canned San Marzano tomatoes by hand or blend them lightly for a smoother sauce.
2. Mix in olive oil, minced garlic, salt, and oregano or basil.
3. Let the sauce rest for at least 30 minutes to enhance the flavors.

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Step 3: Preheating the Oven

1. Preheat your oven to the highest temperature possible (250°C/480°F or higher) for at least 30 minutes.
2. If using a pizza stone, place it in the oven during preheating to ensure a crispy crust.

Step 4: Shaping the Dough

1. Once the dough has doubled in size, punch it down and divide it into two equal portions.
2. Lightly flour your surface and shape each portion into a round ball.
3. Stretch one ball gently using your fingers, working from the center outward to form a thin, round pizza base (about 10-12 inches in diameter).

Step 5: Assembling the Pizza

1. Transfer the stretched dough onto a pizza peel or a parchment-lined baking sheet.
2. Spread a thin layer of tomato sauce over the dough, leaving about 1 cm (1/2 inch) of crust exposed.
3. Tear the mozzarella into pieces and distribute evenly over the pizza.
4. Add fresh basil leaves and drizzle with olive oil.

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Step 6: Baking

1. Carefully slide the pizza onto the hot pizza stone or place the baking sheet in the oven.
2. Bake for 7-10 minutes, or until the crust is golden and slightly charred, and the cheese is bubbly.
3. Remove from the oven and let it rest for a minute before serving.

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Tips for Perfect Italian Pizza

• Use high-quality ingredients, especially the flour, tomatoes, and mozzarella.
• Allow the dough to ferment longer (up to 24 hours) for enhanced flavor.
• Avoid overloading the pizza with toppings to maintain a light, crisp crust.
• If you have a wood-fired oven, bake at 450°C (850°F) for 90 seconds for the most authentic result.

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