Ah, classic Italian pizza—nothing beats that crispy, chewy crust with melty cheese and simple, fresh toppings 🍕🇮🇹. Here’s a traditional Old-School Italian Pizza recipe you can make at home.
Classic Italian Pizza (Makes 2–3 12-inch pizzas)
Ingredients
For the Dough:
- 4 cups all-purpose flour (or “00” flour for a more authentic texture)
- 1 ½ cups warm water (about 105–110°F / 40–43°C)
- 2 ¼ tsp (1 packet) active dry yeast
- 2 tsp salt
- 2 tbsp olive oil
- 1 tsp sugar or honey (optional, helps yeast)
For the Sauce:
- 1 can (14 oz) whole peeled tomatoes
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp dried oregano or fresh basil
For the Toppings:
- 8 oz fresh mozzarella, sliced or shredded
- Fresh basil leaves
- Olive oil for drizzling
- Optional: pepperoni, mushrooms, onions, bell peppers, olives
Instructions
1. Make the Dough
- In a small bowl, dissolve yeast (and sugar) in warm water. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt.
- Add yeast mixture and olive oil. Mix until dough forms.
- Knead on a floured surface 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–2 hours or until doubled in size.
2. Make the Sauce
- Blend or crush the canned tomatoes by hand.
- Heat olive oil in a pan over medium heat, sauté garlic 30 seconds.
- Add tomatoes, salt, and oregano/basil. Simmer 15–20 minutes. Let cool.
3. Shape & Assemble
- Preheat oven to 475°F (245°C) with a pizza stone if you have one.
- Punch down dough, divide into 2–3 balls. Roll out to 12-inch rounds.
- Spread a thin layer of tomato sauce on the dough.
- Add mozzarella and any toppings.
- Drizzle lightly with olive oil.
4. Bake
- Bake 12–15 minutes until crust is golden and cheese is bubbly.
- Remove from oven, add fresh basil, slice, and serve hot.
Pro Tips
- For a crispy crust, preheat the pizza stone in the oven for at least 30 minutes.
- Keep sauce thin and light, don’t overload or it will get soggy.
- Authentic Italian style keeps toppings minimal: just cheese, fresh tomatoes, basil, maybe one meat.
If you want, I can also give a Neapolitan-style pizza recipe with that super soft, chewy, blistered crust—truly authentic Italian.
Do you want me to do that version too?
