Authentic Italian Pizza Recipe

I’m a pizza enthusiast who fell in love with authentic Italian pies in Rome. This recipe brings that magic home with a simple, thin-crust Margherita pizza made from fresh San Marzano tomatoes, mozzarella, and basil. It’s perfect for cozy nights or gatherings, delivering Naples’ flavors without leaving your kitchen.

Prep Time: 20 minutes (plus 1-2 hours for dough rising)
Cook Time: 10-12 minutes per pizza
Total Time: About 1.5-2.5 hours
Servings: 4 (makes two 12-inch pizzas)
Difficulty: Intermediate
Calories per Serving: Approximately 350 (varies by toppings)

Ingredients You’ll Need

Making authentic Italian pizza starts with quality ingredients. I always go for fresh ones—it’s the secret to that restaurant taste. Here’s what you’ll grab for the dough and toppings.

For the Pizza Dough

• 2 1/4 teaspoons active dry yeast (one packet works great)
• 1 1/2 cups warm water (around 110°F—too hot kills the yeast!)
• 4 cups all-purpose flour (or 00 flour for true Italian style)
• 1 teaspoon sea salt
• 2 tablespoons olive oil, plus extra for drizzling

For the Sauce and Toppings (Margherita Style)

• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 2 cloves garlic, minced
• Salt and pepper to taste
• 8 oz fresh mozzarella cheese, sliced thin (buffalo mozzarella if you can find it)
• Fresh basil leaves (a handful, torn)
• Optional: A sprinkle of Parmesan or red pepper flakes for kick

This list keeps it simple, just like in Naples. No fancy extras needed—focus on fresh herbs and quality cheese for the best homemade pizza dough experience.

Step-by-Step Instructions

Let’s dive in! I’ll walk you through each part like I’m right there in your kitchen. Start with the dough—it’s the heart of any great Italian pizza recipe.

Step 1: Prepare the Dough

Dissolve the yeast in warm water with a pinch of sugar. Let it sit for 5 minutes until foamy. In a big bowl, mix flour and salt, then add the yeast mix and olive oil.

Knead for 8-10 minutes until smooth. Cover with a damp cloth and let rise in a warm spot for 1-2 hours. It should double in size—patience pays off here!

Step 2: Make the Tomato Sauce

While dough rises, heat olive oil in a pan. Add garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes, salt, and pepper.

Simmer for 10 minutes on low. No need to cook it down too much—Italian pizza sauce is fresh and light, not thick like jarred stuff.

Step 3: Preheat and Shape

Crank your oven to 500°F (or as hot as it goes) with a pizza stone inside if you have one. Punch down the dough and divide into two balls.

On a floured surface, stretch each into a 12-inch circle. Don’t roll it—use your hands for that rustic, thin crust pizza edge. Transfer to parchment paper.

Step 4: Assemble and Bake

Spread a thin layer of sauce on the dough, leaving a border. Top with mozzarella slices and a drizzle of olive oil. Slide onto the hot stone or baking sheet.

Bake for 10-12 minutes until crust is golden and cheese bubbles. Add basil leaves right after pulling it out—they wilt perfectly from the heat.

There you have it! Repeat for the second pizza. If your oven runs cool, broil for the last minute to char those edges like a wood-fired oven.

Helpful Tips for Perfect Italian Pizza

I’ve messed up plenty of pizzas, so trust me on these. First, use room-temp ingredients—cold dough won’t stretch well. And always preheat that oven fully; it’s key for crispy crust without sogginess.

If dough tears, patch it up—no big deal. For extra flavor, infuse your sauce with fresh oregano. Oh, and invest in a pizza peel if you bake often; it makes sliding easy.

Keep portions light on toppings. Overloading leads to a wet mess. These pizza making tips will save you headaches and impress your guests every time.

Variations to Try

Classic Margherita is my favorite, but mix it up! For a Prosciutto Pizza, add thin ham slices post-bake with arugula. Or go veggie with sliced bell peppers and olives for a Caprese twist.

Want something heartier? Try a Quattro Formaggi with four cheeses: mozzarella, gorgonzola, fontina, and Parmesan. It’s indulgent but still nods to Italian roots.

Gluten-free? Swap flour for a blend and add xanthan gum. These easy pizza variations keep things fresh while staying true to authentic flavors.

How to Serve Your Homemade Pizza

Serve hot, right from the oven— that’s when it’s best. Cut into wedges with a pizza wheel and pair with a simple green salad dressed in olive oil and lemon.

For a full Italian meal, add antipasti like olives or charcuterie. A chilled glass of Chianti complements the tomato and cheese perfectly. It’s casual dining at its finest.

Storage Instructions

Leftovers? Rare, but if you have some, cool completely first. Store slices in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet—microwave makes it rubbery.

Freeze unbaked assembled pizzas on a tray, then wrap tightly. Bake from frozen, adding a few extra minutes. This way, you always have quick Italian pizza nights ready.

Nutrition Facts

Per serving (1/4 of one pizza, Margherita style):
Calories: 350
Total Fat: 12g (Saturated: 5g)
Cholesterol: 25mg
Sodium: 600mg
Total Carbs: 45g (Fiber: 3g, Sugars: 4g)
Protein: 15g

Frequently Asked Questions (FAQs)

What’s the difference between Italian and American pizza?

Italian pizza has a thinner crust, fewer toppings, and focuses on fresh ingredients. American versions are thicker and loaded up. Mine leans Italian for that authentic taste.

Can I use store-bought dough?

Sure, in a pinch! But homemade pizza dough is worth the effort—it’s cheaper and tastier. Just thaw it fully before stretching.

Why is my crust soggy?

Too much sauce or wet toppings. Pat mozzarella dry and go light on sauce. High heat helps evaporate moisture fast.

Is a pizza stone necessary?

Not really, but it mimics a brick oven for crispiness. A baking sheet works fine; just preheat it too.

Conclusion

This Italian pizza recipe transforms basic ingredients into a memorable meal with a hot oven and a touch of love. Save it, try it this weekend, or explore more Italian dishes like calzones. Fire up your oven, share your pizza masterpiece in the comments, and make every bite a celebration!