Description
This authentic Italian pizza recipe features a soft, chewy crust made from scratch and topped with fresh San Marzano tomato sauce, creamy mozzarella, and fresh basil, true to its Neapolitan roots.
Ingredients
4 cups 00 flour (or all-purpose flour)
1½ cups warm water (approx. 110°F)
2 teaspoons active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 cup crushed San Marzano tomatoes
8 ounces fresh mozzarella (preferably buffalo mozzarella)
Fresh basil leaves
Extra virgin olive oil (for drizzling)
Instructions
1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Mix until a dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise for 1–2 hours or until doubled in size.
5. Punch down the dough and let it rest for 30 minutes.
6. Divide the dough into portions (about 10–12 oz each) and shape into rounds.
7. Preheat oven to 500°F with a pizza stone or baking sheet inside.
8. Stretch dough gently into a 10–12 inch circle. Do not roll it out.
9. Spread a thin layer of crushed tomatoes over the base. Tear mozzarella and scatter over the sauce.
10. Add fresh basil leaves and drizzle with olive oil.
11. Bake for 8–12 minutes, until crust is golden and cheese is bubbly. Serve hot.
Notes
Use 00 flour for traditional chewy texture, or all-purpose flour as an alternative.
Avoid overloading with toppings, keep it light to prevent soggy crust.
Fresh, high-quality ingredients are key for authentic flavor.
Resting the dough develops better flavor and texture.
Bake on a preheated stone or steel for best results at home.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian