Classic Italian Pizza (Print View)

Golden crust pizza with tomato sauce and mozzarella.

# What You Need:

→ Dough

01 - 2.2 cups all-purpose flour
02 - 0.5 tsp salt
03 - 1 tsp sugar
04 - 0.25 oz (1 packet) active dry yeast
05 - 0.6 cups warm water
06 - 1 tbsp olive oil

→ Sauce

07 - 7 oz 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 - 7 oz mozzarella cheese, shredded or sliced
13 - Fresh basil leaves
14 - Optional: sliced mushrooms, bell peppers, black olives, onions, pepperoni, etc.

# How-To Steps:

01 - In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
02 - Add flour, salt, and olive oil. 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 your desired thickness. Transfer to a parchment-lined baking tray or pizza peel.
06 - Spread sauce over dough, sprinkle with mozzarella, and add your chosen toppings.
07 - Bake for 12–15 minutes, or until the crust is golden and cheese melted and bubbling.
08 - Garnish with fresh basil, slice, and serve hot.

# Expert Hints:

01 -
  • It delivers that perfect crunch and chew combo you thought only takeout could achieve.
  • The homemade sauce brings a brightness that jarred versions just cannot match.
02 -
  • Do not overload the toppings or the center will stay soggy while the edges burn.
  • A super hot oven is non-negotiable for achieving the perfect crust structure.
03 -
  • Let the dough come to room temperature before shaping to prevent it from snapping back.
  • Sprinkle cornmeal on the peel to ensure the pizza slides off effortlessly.

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