Description
A perfect Classic Italian Pizza with a thin, chewy crust and bright tomato sauce, developed for home ovens with tips for making perfect pies.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 325 ml (1 1/3 cups) water, room temperature
- 10 g (2 tsp) fine sea salt
- 3 g (1 tsp) active dry yeast
- 15 ml (1 tbsp) extra-virgin olive oil
- 400 g (14 oz) canned San Marzano tomatoes, crushed by hand
- 250–300 g (8–10 oz) fresh mozzarella, drained and torn
- Fresh basil leaves
- Optional toppings (prosciutto, mushrooms, roasted peppers)
Instructions
- Combine flour, yeast, and water in a bowl. Mix until no dry pockets remain, about 2 minutes. Let rest for 20 minutes.
- Sprinkle salt and add olive oil. Knead dough for 8–10 minutes until smooth and slightly tacky.
- Lightly oil a bowl and place the dough inside. Cover and refrigerate for 8–24 hours.
- Turn dough onto a floured surface and divide into four equal pieces. Shape into balls and rest at room temperature for 1–2 hours.
- Crush tomatoes by hand and season with salt and torn basil. Preheat oven with pizza stone or steel for at least 45 minutes.
- Press a dough ball into a circle on a floured surface. Stretch gently to form a 25–30 cm (10–12 inch) circle.
- Spread tomato sauce over the base and scatter torn mozzarella. Drizzle with olive oil.
- Slide pizza onto the preheated surface and bake for 6–10 minutes until crust is blistered and cheese is bubbling.
- Remove pizza, top with fresh basil, and let rest before slicing. Repeat with remaining dough.
Notes
For best results, ensure a long cold ferment and use a very hot oven. Avoid excessive toppings to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg