Pizzeria-Style Pizza from Your Own Oven
Homemade pizza is easier than it looks. The dough needs only flour, water, yeast, salt, a little sugar and olive oil. The sauce is a quick no-cook mixture of tomatoes and herbs. With a very hot oven and a simple trick for the baking surface, you get a pizza with a crisp, golden bottom, a chewy edge and bubbling cheese on top.
This recipe makes three medium pizzas, so you can bake one right away and keep the rest of the dough for later. Top them with the classics, such as ham and mushrooms, or use whatever is in the refrigerator.
Quick facts
- Active time: about 25 minutes
- Rising time: 1 to 1½ hours (or overnight in the refrigerator)
- Bake time: 8 to 12 minutes per pizza
- Makes: 3 pizzas (about 11 inch / 28 cm), serves 3 to 4
- Difficulty: Easy
Ingredient Notes
Flour. All-purpose flour works well. Bread flour gives a chewier crust, and Italian “00” flour gives a soft, tender one. In the Balkans, “glatko brašno” type 550 is a good all-purpose choice.
Yeast. This recipe uses instant (fast-action) dry yeast, which can be mixed directly into the flour. If you only have active dry yeast, dissolve it in the warm water for 5 to 10 minutes first. If you use fresh yeast, about 20 g is enough.
Water. Use lukewarm water, about 100 to 110°F (38 to 43°C). Water that is too hot can kill the yeast.
Cheese. Low-moisture shredded mozzarella melts best and does not make the pizza soggy. If you use fresh mozzarella, tear it into pieces, drain it and pat it dry with a paper towel first.
Tomatoes. Passata (smooth tomato puree) or crushed tomatoes work best. Choose one without added sugar or herbs so you can season it yourself.
Ingredients
For the dough
- 4 cups (500 g) all-purpose or bread flour, plus extra for dusting
- 1 packet (7 g / 2¼ teaspoons) instant dry yeast
- 2 teaspoons fine salt
- 1 teaspoon sugar
- 1⅓ cups (325 ml) lukewarm water
- 2 tablespoons olive oil
For the quick tomato sauce
- 1 cup (250 ml) passata or crushed tomatoes
- 1 tablespoon olive oil
- 1 small garlic clove, grated (or ½ teaspoon garlic powder)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- A pinch of black pepper
For the toppings (per pizza, adjust to taste)
- About 1½ cups (150 g) shredded mozzarella
- 3 to 4 slices of ham, torn into pieces
- A handful of sliced mushrooms
- Fresh basil or dried oregano, to finish
Instructions
1. Mix the dough
In a large bowl, mix the flour, yeast, salt and sugar. Add the water and olive oil and stir until a shaggy dough forms.
2. Knead
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, soft and elastic. It should be slightly tacky but not sticky. Add a little flour only if it sticks to your hands. A stand mixer with a dough hook does the job in about 5 minutes.
3. Let it rise
Place the dough in a lightly oiled bowl, cover it and leave it in a warm place for 1 to 1½ hours, until nearly doubled in size. For better flavor, refrigerate the covered dough overnight (8 to 24 hours) and bring it to room temperature for 30 minutes before using.
4. Make the sauce
Stir all the sauce ingredients together in a bowl. No cooking is needed, because the sauce cooks in the oven. Taste and adjust the seasoning.
5. Preheat the oven
Place a heavy baking sheet or a pizza stone upside down on the middle rack and preheat the oven to its highest temperature, usually 475 to 500°F (245 to 260°C), for at least 30 minutes. A very hot surface is what makes the bottom crisp.
6. Shape the dough
Divide the dough into 3 equal pieces (about 275 g each) and shape them into smooth balls. Cover and rest for 15 minutes. On a floured surface, press each ball flat with your fingertips, leaving the outer edge slightly thicker. Lift the dough and gently stretch it over your knuckles or the back of your hands until it is about 11 inches (28 cm) wide. Avoid a rolling pin, which pushes out the air bubbles.
7. Top
Place the dough on a piece of parchment paper. Spread 3 to 4 tablespoons of sauce over it, leaving a border. Sprinkle with half the cheese, add the ham and mushrooms, and finish with the remaining cheese. Do not overload the pizza, because too many toppings make the middle soggy.
8. Bake
Slide the pizza on its parchment onto the hot baking sheet or stone. Bake for 8 to 12 minutes, until the crust is golden and the cheese is bubbling and spotted with brown. Trim any parchment that hangs over the edge so it does not scorch.
9. Finish and serve
Let the pizza rest for 2 minutes, then scatter with fresh basil, slice and serve. Repeat with the remaining dough.
Tips for Success
- Use the hottest oven you have. High heat is the most important factor for a crisp crust that bakes in minutes.
- Preheat the baking surface. A hot stone or heavy sheet gives the bottom the first burst of heat.
- Stretch, do not roll. Stretching keeps the airy, chewy texture at the edge.
- Keep toppings light. Two or three toppings and a thin layer of sauce give the best result.
- Dry wet toppings. Mushrooms, fresh mozzarella and vegetables should be patted dry or sliced thinly.
- Let the dough rest. If it keeps springing back while you stretch it, cover it and wait 10 to 15 minutes.
- Do not add too much flour. Extra flour makes the crust dry and dense.
Variations
- Margherita: sauce, mozzarella and fresh basil, with a drizzle of olive oil after baking.
- White pizza: brush with olive oil and garlic, then add mozzarella and a little ricotta or Parmesan.
- Vegetarian: peppers, onions, olives, mushrooms and spinach (squeeze the spinach dry first).
- Meat lovers: pepperoni, sausage and bacon.
- Calzone: fold the topped dough in half, seal the edge and bake until golden.
Make-Ahead and Storage
The dough keeps in the refrigerator, covered, for up to 3 days, and tastes better the longer it rests. To freeze, shape the dough into balls, wrap them tightly and freeze for up to 1 month. Thaw overnight in the refrigerator. Store baked leftover pizza in the refrigerator for up to 3 days and reheat it in a hot skillet or oven so the crust crisps again.
Frequently Asked Questions
Do I need a pizza stone?
No. An upside-down heavy baking sheet, preheated in the oven, works nearly as well.
Why is my crust pale or soggy?
The oven was probably not hot enough, the baking surface was cold, or there was too much sauce and too many toppings. Preheat longer and use less sauce.
Why is my dough tough?
Too much flour was added, or the dough was not allowed to rise. Keep the dough slightly tacky and give it enough time.
Why does my dough shrink back when I stretch it?
The gluten is tight. Cover the dough and let it rest for 10 to 15 minutes, then stretch again.
Can I use whole wheat flour?
Yes. Replace up to half of the flour with whole wheat flour and add 1 to 2 tablespoons more water. The crust will be denser and nuttier.
Can I cook it in a skillet or air fryer instead?
Yes, for smaller pizzas. A hot cast-iron skillet gives a crisp bottom, but oven pizzas bake more evenly for larger sizes.
