Oven Pizza Recipe – How to Bake an Authentic Italian Pizza at Home
If you’ve ever walked through a narrow Italian street and caught the smell of fresh pizza wafting out of a tiny wood-fired bakery, you know the feeling. That mix of toasted crust, bubbling cheese, and rich tomato sauce is enough to make your knees weak. Now, here’s the good news: you don’t need a professional pizzeria or a massive brick oven to get that taste at home.
With the right dough, the right technique, and a little passion, your regular oven can turn out a pizza so good you’ll swear it came from Naples.
I’ve been making pizza for over a decade — tweaking dough hydration, experimenting with baking stones, and even burning more than a few crusts in the process (don’t worry, we’ll skip those mistakes here). This is my perfected oven pizza recipe — the one I make when I want a slice that’s crisp on the outside, soft and airy inside, and loaded with vibrant flavor.
Ingredients – The Heart of Great Pizza
A good pizza starts long before the toppings go on. The dough, sauce, and cheese are the soul of your pie, so let’s get these right.
| Ingredient | Measurement | Notes |
|---|---|---|
| Bread flour (or Tipo “00” flour) | 500g (about 4 cups) | Tipo 00 gives you the classic Italian texture |
| Warm water (about 110°F / 43°C) | 325ml (1 ⅓ cups) | Adjust slightly depending on flour absorption |
| Instant yeast | 7g (2 tsp) | Or active dry yeast (bloom it first) |
| Fine sea salt | 10g (2 tsp) | Never skip this – it makes the dough flavorful |
| Olive oil (extra virgin) | 2 tbsp | Adds richness and elasticity |
| Crushed San Marzano tomatoes | 400g (14 oz can) | For authentic, sweet-tart sauce |
| Fresh mozzarella | 250g (about 9 oz) | Drained and torn into pieces |
| Fresh basil leaves | Handful | Adds that unmistakable aroma |
| Parmesan cheese | Optional, for finishing | Sharp and nutty |
| Your favorite toppings | As desired | Keep it balanced – don’t overload |
Step-by-Step Instructions – From Dough to Table
1. Make the Dough
- In a large bowl, mix warm water and yeast. If using active dry yeast, let it sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil.
- Mix until a shaggy dough forms.
- Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let it rise at room temperature for 1–2 hours (or in the fridge for up to 24 hours for deeper flavor).
Tip: Slow fermentation = better flavor. If you have time, cold proof the dough overnight.
2. Make the Sauce
- In a bowl, crush San Marzano tomatoes with your hands or use a blender for a smoother texture.
- Add a drizzle of olive oil, a pinch of salt, and (optional) a small garlic clove minced.
- Keep it simple — authentic Italian pizza sauce isn’t cooked beforehand.
3. Preheat Your Oven (This Is Key!)
- Set your oven to its highest temperature (usually 250°C / 480°F).
- Place a pizza stone or steel inside and let it heat for at least 30 minutes before baking.
- If you don’t have one, an upside-down baking sheet works too, though a stone will give you the best crust.
4. Shape the Dough
- Once risen, gently punch down the dough.
- Divide into portions (this recipe makes about 2 large pizzas).
- Shape each ball into a disk using your hands — never a rolling pin. You want to preserve the air bubbles for that airy crust.
- Stretch from the center outwards, rotating as you go.
5. Assemble the Pizza
- Place the stretched dough onto a pizza peel (or baking sheet lined with parchment if you don’t have one).
- Spread a thin layer of sauce — less is more.
- Add mozzarella pieces evenly.
- Sprinkle fresh basil and a drizzle of olive oil.
6. Bake
- Slide the pizza onto the preheated stone/steel.
- Bake for 7–9 minutes until the crust is blistered and golden, cheese is bubbling, and the edges have a bit of char.
7. Serve & Enjoy
- Slice immediately.
- Eat while it’s hot — the way pizza is meant to be.
Tips & Tricks for the Best Oven Pizza
- Flour choice matters – Tipo 00 gives a lighter, silkier crust, while bread flour gives more chew.
- Don’t overload toppings – Too much moisture makes the pizza soggy.
- Use a pizza stone or steel – It mimics a pizzeria’s hot deck.
- High heat is your friend – The hotter, the better.
- Cold ferment the dough – An overnight fridge rest deepens the flavor.
FAQ – Oven Pizza Recipe
Q: Can I make this dough ahead of time?
Yes! Store in the fridge for up to 72 hours. Bring to room temperature before baking.
Q: My crust isn’t crispy. What went wrong?
Likely your oven wasn’t hot enough, or you overloaded with sauce/toppings.
Q: Can I freeze pizza dough?
Absolutely. Wrap in plastic and freeze for up to 3 months. Thaw in the fridge overnight.
Q: Can I make it without a pizza stone?
Yes — use a preheated baking sheet or cast iron pan.
Final Thoughts – You Can Make Real Pizza at Home
There’s something magical about pulling a pizza from your oven and smelling that mix of toasty crust, bubbling cheese, and sweet tomato sauce. This oven pizza recipe isn’t just a set of instructions — it’s an invitation to slow down, roll up your sleeves, and create something truly satisfying.
Once you’ve made it a few times, you’ll find your rhythm — maybe you’ll like your crust a little thinner, or maybe you’ll experiment with toppings. The beauty of pizza is that it’s endlessly adaptable, but the foundation remains the same: good ingredients, proper heat, and a little bit of love.
So preheat that oven, dust off the flour, and let’s turn your kitchen into a little slice of Italy tonight.
See Also: New Haven Pizza Dough Recipe – Make Authentic Apizza at Home Like a Pro
