Craving authentic Italian pizza but can’t find a good recipe? No worries! You can create a mouth-watering, traditional Italian pizza right in your own kitchen. This guide will walk you through making pizza dough, a quick tomato sauce, and two classic toppings: Pizza Bianca and Pizza Margherita. Let’s get started!
Ingredients
Makes 4 pizzas
For the Pizza Dough
- 560 g (4⅔ cups) all-purpose flour
- 400 g (1¾ cups) warm water
- 7 g (1 packet) dried yeast or 15 g fresh yeast
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salt
Quick Tomato Sauce
- 500 g (18 oz) passata or crushed tomatoes
- 2 cloves garlic
- 1½ tablespoons olive oil
- Salt to taste
- Fresh basil leaves
Pizza Bianca
- Olive oil
- Fresh rosemary
- Salt
Margherita Pizza
- Prepared tomato sauce (from the recipe above)
- Dry mozzarella cheese
- Fresh basil leaves
How to Make
Step 1: Prepare the Pizza Dough (Start a Day Ahead)
- Activate the Yeast: In a bowl, mix the warm water with the yeast until dissolved. Add the extra virgin olive oil.
- Combine Ingredients: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture.
- Knead the Dough: Mix until a shaggy dough forms. Transfer it to a floured surface and knead for about 10 minutes, or until smooth and elastic. The dough will be slightly sticky—this is normal.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature until it triples in size (about 2–3 hours).
- Divide and Shape: Punch down the risen dough and divide it into four equal portions. Shape each portion into a ball.
- Slow Fermentation: Place the dough balls on a baking sheet, cover them, and refrigerate for 24 hours. This slow fermentation enhances the dough’s flavor and texture.
Step 2: Make the Quick Tomato Sauce
- Sauté Garlic: Thinly slice the garlic cloves. In a saucepan, heat the olive oil over medium heat and sauté the garlic for about 3 minutes.
- Add Tomatoes and Seasonings: Stir in the passata or crushed tomatoes. Add salt to taste and a few fresh basil leaves.
- Simmer: Let the sauce cook on low heat for 15 minutes, allowing the flavors to meld. Remove from heat and set aside.
Step 3: Shape the Pizza Bases
- Bring Dough to Room Temperature: Remove the dough balls from the refrigerator and let them sit at room temperature for about 30 minutes.
- Hand-Stretch the Dough: On a floured surface, gently stretch each dough ball into a pizza base using your hands. Avoid using a rolling pin to preserve the air bubbles in the dough for a lighter crust.
Step 4: Assemble and Bake
Preheat your oven to 250°C (480°F).
For Pizza Bianca:
- Top the Dough: Place a shaped pizza base on a baking sheet. Drizzle generously with olive oil. Sprinkle fresh rosemary leaves and a pinch of salt over the top.
- Bake: Place the pizza in the preheated oven and bake for 10–15 minutes, checking after 10 minutes to prevent over-browning.
For Pizza Margherita:
- Add Sauce and Cheese: Spread a ladleful of the prepared tomato sauce over a pizza base. Top with slices of dry mozzarella cheese.
- Bake: Bake in the preheated oven for 10–15 minutes.
- Garnish: After removing from the oven, add fresh basil leaves on top.
Tips and FAQ
Tips:
- Use High-Quality Ingredients: Authentic flavors come from using the best ingredients you can find—especially the olive oil, tomatoes, and cheese.
- Don’t Skip the Slow Rise: Allowing the dough to ferment in the refrigerator for 24 hours develops gluten and enhances flavor.
- Avoid Overloading Toppings: Less is more when it comes to pizza. Too many toppings can make the crust soggy.
FAQ:
Q: Can I use instant yeast instead of active dried yeast? A: Yes, you can substitute instant yeast in equal amounts. There’s no need to dissolve it in water; you can mix it directly with the dry ingredients.
Q: What if I don’t have fresh basil? A: You can use dried basil in the sauce, but fresh basil leaves added after baking provide the best flavor for Pizza Margherita.
Q: Can I freeze the dough? A: Absolutely! After the first rise and shaping into balls, wrap the dough tightly and freeze for up to one month. Thaw in the refrigerator overnight before using.
Conclusion
Making authentic Italian pizza at home is a rewarding experience that brings the taste of Italy to your kitchen. With patience and quality ingredients, you’ll create pizzas that delight your taste buds and impress your family and friends. Buon appetito!