Italian Pizza at Home

Name: Italian Pizza at Home
Prep time: 30 min
Cook time: 10 min
Yield: 4 portions
Cuisine: Italian
Ingredients: 500 g · 4 cups flour 00 or strong pizza flour; 325 ml · 1¼ cups water; 2 g · ½ tsp dry yeast; 14 g · 2½ tsp salt; 15 ml · 1 tbsp extra virgin olive oil; 400 g · 1 cans peeled tomatoes, crushed by hand; 300 g · 10 oz fior di latte mozzarella, drained; 5 g · 8 leaves fresh basil

🍽 Serves 4⏱ Prep 30 min🔥 Cook 10 min⏳ Rest 480 min🌍 Italian

A long-fermented pizza dough, stretched by hand and baked very hot, with a simple tomato and mozzarella topping.

📍 Campania · Naples · Italy

The story of the dish

Modern pizza was born in Naples; the Margherita was named in 1889 after Queen Margherita, its colours those of the Italian flag.

The name: The word pizza has an uncertain origin, possibly linked to an old Italian word meaning “flatbread” or “pie.”

Ingredients

Ingredient	EUg · ml	UScups · spoons
flour 00 or strong pizza flour	≈ 500 g	≈ 4 cups
water	≈ 325 ml	≈ 1¼ cups
dry yeast	≈ 2 g	≈ ½ tsp
salt	≈ 14 g	≈ 2½ tsp
extra virgin olive oil	≈ 15 ml	≈ 1 tbsp
peeled tomatoes crushed by hand	≈ 400 g	≈ 1 cans
fior di latte mozzarella drained	≈ 300 g	≈ 10 oz
fresh basil	≈ 5 g	≈ 8 leaves

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Piezano Crispy Crust Pizza Oven Indoor	🛒 Buy	🛒 Buy
Ooni 12” Perforated Pizza Peel	🛒 Buy	🛒 Buy
Sumnacon Stainless Steel Pizza Dough Proofing Box	🛒 Buy	🛒 Buy
Relaxdays Bamboo Pizza Plate Presentation Pla	🛒 Buy	🛒 Buy
GoodCook Good Cook AirPerfect Nonstick Large	🛒 Buy	🛒 Buy
Lock & Lock Rectangular Food Container - 2.3	🛒 Buy	🛒 Buy
Al Baker All Purpose Flour no.1 1 Kg	🛒 Buy	🛒 Buy
Al Baker	🛒 Buy	🛒 Buy

Also used: mixing bowl · dough scraper

Method

Dissolve the yeast in the water, mix with the flour, then add the salt and oil.
Knead until smooth and let it rise 2 hours at room temperature, then 6 to 24 hours in the fridge.
Divide into 4 balls and let them come to room temperature, covered.
Season the crushed tomatoes with salt and a little oil.
Stretch each ball by hand, keeping the edge thicker; top lightly with tomato and mozzarella.
Bake on a very hot stone or steel at the oven's maximum for 6 to 9 minutes; finish with basil and oil.

🌡️ Oven at maximum (250–300°C (570°F))

👨‍🍳 Chef’s tips

Do not overload the pizza: fewer toppings, crispier base.

📱 Scan to watch me cook ityoutu.be/AlpsRWZPLo4Every step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 4

640kcal

26 gprotein

96 gcarbs

16 gfat

Allergens

GlutenMilk

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▶ Watch me cook it: youtu.be/AlpsRWZPLo4

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