Classic Italian Pizza (Printable)

Golden crust topped with savory sauce and cheese.

# What You’ll Need:

→ Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 teaspoon sugar
04 - 0.25 ounces (1 packet) active dry yeast
05 - 2/3 cup warm water
06 - 1 tablespoon olive oil

→ Sauce

07 - 1 cup tomato passata or crushed tomatoes
08 - 1 clove garlic, minced
09 - 1 tablespoon olive oil
10 - 1 teaspoon 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, etc.

# Directions:

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 - For the sauce, 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 Suggestions:

01 -
  • It brings the pizzeria experience right into your own kitchen without any fancy equipment.
  • The dough is incredibly forgiving and adaptable to whatever toppings you have on hand.
02 -
  • Overworking the dough after it has risen can make it tough, so handle it gently when shaping.
  • A very hot oven is non-negotiable for that crispy crust and airy interior structure.
03 -
  • Use a pizza peel with a little semolina flour to prevent sticking when transferring to the oven.
  • Less is more with toppings to avoid weighing down the delicate dough.

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