Pizza Recipe from Scratch: Make Authentic Italian Pizza at Home Like a Pro 🍕

🍕 Pizza Recipe From Scratch: How to Make the Perfect Homemade Italian Pizza

There’s something soul-satisfying about sinking your teeth into a hot, crisp, chewy slice of pizza with bubbling cheese, tangy sauce, and that golden, blistered crust. I’m not talking about frozen or takeout—I mean real, homemade pizza from scratch, the kind that fills your kitchen with the scent of toasted dough, fresh basil, and bubbling mozzarella.

I’ve spent years chasing that perfect pizza. Tweaking hydration ratios. Experimenting with cold fermenting. Testing different types of flour. And let me tell you—making pizza from scratch isn’t just rewarding, it’s addictive.

This is my go-to authentic Italian pizza recipe, built from the ground up, step by step, with ingredients you can find in most pantries and a method that works—every time. Whether you’re using a pizza stone, steel, or just a hot oven tray, this dough delivers the crunch, the chew, and the flavor of a classic pizzeria pie.

🧾 Ingredients for Homemade Pizza (Makes 2 Medium Pizzas)

Here’s exactly what you need to make this pizza recipe from scratch:

🔥 Step-by-Step: The Best Pizza Recipe from Scratch

Making pizza from scratch isn’t complicated—it just needs love and patience. Here’s how I do it, step by step.

1. Activate the yeast

In a small bowl, combine warm water (not too hot or it’ll kill the yeast), sugar, and yeast. Stir gently and let it sit for 8–10 minutes. When it starts to foam, it’s ready.

Tip: If there’s no foam, your yeast might be expired or the water was too hot. Start over—this step is crucial.

2. Make the dough

In a large mixing bowl (or the bowl of a stand mixer), combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix with your hands or dough hook until it comes together.

Knead for 8–10 minutes until smooth, elastic, and just slightly tacky. The dough should feel alive under your hands.

Don’t rush this part—kneading develops gluten, which gives the crust its beautiful chewy texture.

3. Let it rise (slowly!)

Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in the fridge for 18–24 hours for best flavor (cold fermentation deepens the taste and improves texture).

Short on time? Let it rise at room temp for 1.5–2 hours, but you’ll sacrifice a little flavor depth.

4. Make the sauce

While the dough rests, whip up a simple, classic tomato sauce:

• Crush San Marzano tomatoes by hand (or use an immersion blender for a smoother sauce).
• Add a pinch of salt, a splash of olive oil, minced garlic (if using), and a pinch of dried oregano.
• No cooking needed—the sauce bakes on the pizza and stays fresh and vibrant.

5. Preheat the oven

Place your pizza stone, steel, or heavy baking tray in the oven and preheat to the highest temperature possible—usually 475–500°F (250–260°C). Let it heat for at least 45 minutes to get screaming hot.

6. Shape the dough

Remove the dough from the fridge and let it come to room temp for 30 minutes. Divide it into 2 equal balls.

Dust your work surface with semolina or flour. Press the dough gently outward with your fingers, rotating as you go. Don’t use a rolling pin—you’ll crush all those gorgeous air bubbles.

Aim for a 10–12” round with slightly thicker edges. It should feel light, stretchy, and full of life.

7. Assemble your pizza

Place the shaped dough on parchment or a floured pizza peel. Top with a thin layer of tomato sauce—don’t drown it! Scatter torn mozzarella and a few basil leaves.

Drizzle with olive oil and a pinch of sea salt.

8. Bake to perfection

Slide the pizza onto your hot stone or tray and bake for 7–9 minutes (depending on your oven), or until the crust is blistered and golden, cheese is bubbling, and the edges are slightly charred.

If your oven has a broiler, turn it on for the last 1–2 minutes for extra color and puff.

9. Slice and serve

Remove the pizza and let it rest for 1–2 minutes. Slice, inhale the aroma, and devour. 🍕🔥

🧠 FAQs About Pizza from Scratch

What’s the best flour for pizza dough?

I swear by Italian “00” flour—it gives that soft yet chewy crust. But bread flour works beautifully, too. Avoid all-purpose unless it’s your only option.

Can I freeze the dough?

Absolutely. After the first rise, portion the dough, wrap in plastic, and freeze for up to 3 months. Thaw overnight in the fridge before using.

Do I need a pizza stone?

No, but it helps. A preheated baking steel or cast iron pan also works wonders. Even an inverted baking tray gets you close!

How do I make a crispier crust?

Use less sauce and moisture-rich toppings. Bake at the highest temp your oven allows. Let the dough ferment longer.

Can I make this gluten-free?

Yes! Use a trusted gluten-free pizza flour blend and adjust water as needed. The technique is similar, though GF dough can be stickier.

Can I use store-bought sauce or cheese?

Sure. But honestly—nothing beats the freshness of a simple crushed tomato sauce and real mozzarella. Keep it rustic and real.

🍕 Pro Tips & Tricks for Next-Level Pizza

• Cold ferment for better flavor: Letting your dough rest in the fridge overnight develops rich, slightly tangy flavors and better structure.
• Use semolina or cornmeal under the dough: It prevents sticking and adds that irresistible crunch.
• Don’t overload with toppings: Less is more. A soggy pizza is no one’s friend.
• Brush the crust with olive oil before baking for golden edges.
• Want Neapolitan-style char? Bake on a steel + broiler combo or try a backyard pizza oven (like Ooni) that hits 900°F.
• Add toppings wisely: Put leafy greens or cured meats after baking to keep them fresh.

🧀 Topping Ideas (Beyond the Classic)

If you’re ready to experiment, here are a few variations that never fail:

🍄 Mushroom & Truffle

Sautéed mushrooms, fontina, mozzarella, thyme, drizzle of truffle oil after baking.

🌶️ Spicy Soppressata

Spicy salami, chili flakes, mozzarella, basil, hot honey drizzle.

🍃 Pesto Burrata

Pesto base, fresh burrata, cherry tomatoes, arugula on top after baking.

🍯 Pear & Gorgonzola

Thinly sliced pears, gorgonzola, walnuts, and a touch of honey = sweet + salty perfection.

💭 Final Thoughts: Make Pizza from Scratch, Make Magic

There’s no shortcut to honest, soul-hugging food, and pizza is one of those dishes where every step matters—but so does every bite.

Don’t be afraid to get your hands messy. To let the dough rise slow. To burn a few crusts along the way. That’s how you learn. That’s how you fall in love with the process.

This pizza recipe from scratch is more than just ingredients and instructions—it’s an invitation to gather, to create, to share. Whether it’s a casual Friday night or a celebration with friends, your homemade pizza will always have one secret ingredient: you.

Now go, flour that counter. Let your kitchen smell like an Italian pizzeria. And make the kind of pizza that people remember.

See Also: Homemade Pizza Pocket Recipe – Crispy, Cheesy, Perfect

Vinit Hirave

Vinit Hirave is a passionate content writer for Pizzetteria Brunetti. A true pizza enthusiast, Vinit’s love for authentic flavors goes beyond the keyboard—he has hands-on experience working in a pizza shop, giving him a deep understanding of what makes a perfect slice. Through his writing, he shares stories, tips, and insights that reflect both his industry knowledge and his genuine affection for the art of pizza-making.