There’s something magical about making pizza from scratch — the feel of soft dough under your hands, the aroma of fresh basil and bubbling cheese filling your kitchen, and that first bite of a crust that’s crispy outside and chewy inside.
Forget takeout or frozen pies. Today, I’ll show you how to make the perfect pizza from scratch recipe, just like we do in Italy — simple, rustic, and bursting with flavor.
Why You’ll Love This Homemade Pizza
Making pizza from scratch isn’t complicated — it’s just about patience, good ingredients, and love. You’ll be amazed how a few pantry staples can turn into the best pizza you’ve ever had.
Plus, you can customize it however you like — Margherita, veggie, pepperoni, or four cheese. Once you master the base, the possibilities are endless.
Ingredients for Pizza from Scratch
Here’s everything you need to make one large pizza (or two medium ones).
🍞 For the Dough
| Ingredient | Measurement |
|---|---|
| All-purpose flour (Tipo 00 if possible) | 3 ½ cups (450 g) |
| Warm water (about 100°F / 38°C) | 1 ¼ cups (300 ml) |
| Instant yeast | 2 ¼ tsp (7 g) |
| Fine salt | 1 ½ tsp |
| Olive oil | 2 tbsp |
| Sugar or honey (optional) | 1 tsp |
🍅 For the Sauce
| Ingredient | Measurement |
|---|---|
| Canned tomatoes (San Marzano preferred) | 1 can (400 g) |
| Olive oil | 1 tbsp |
| Garlic, minced | 2 cloves |
| Salt | ½ tsp |
| Dried oregano | ½ tsp |
| Fresh basil | Handful |
| Sugar (optional) | ½ tsp |
🧀 For the Toppings
| Ingredient | Measurement |
|---|---|
| Fresh mozzarella | 200 g |
| Grated Parmesan | ¼ cup |
| Olive oil | For drizzling |
| Fresh basil | A few leaves |
How to Make Pizza from Scratch – Step by Step
1. Make the Dough
In a large bowl, mix warm water, yeast, and sugar. Let it sit for 5–10 minutes until it’s foamy.
Add flour, salt, and olive oil. Stir until the dough starts to form, then knead on a lightly floured surface for 8–10 minutes.
Your dough should be soft, smooth, and elastic. If it’s sticky, sprinkle a bit more flour.
2. Let It Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1–1.5 hours, or until doubled in size.
If you have time, let it ferment in the fridge overnight — the flavor becomes even richer.
3. Make the Sauce
While the dough rises, prepare your sauce.
In a saucepan, heat olive oil over medium heat, add garlic, and sauté for 30 seconds. Add crushed tomatoes, oregano, salt, and sugar.
Simmer for 15–20 minutes, then stir in fresh basil. Let it cool — this will be your pizza’s soul.
4. Preheat Your Oven
Preheat your oven to 500°F (260°C). If you have a pizza stone, place it inside while preheating.
A hot oven gives you that authentic crisp crust, just like a wood-fired pizzeria.
5. Shape the Dough
Punch down the risen dough to release air. Divide it into two balls for medium pizzas.
Flatten each ball gently with your hands, stretching from the center outward. Avoid a rolling pin — you want to keep those airy bubbles in the dough.
Shape into a circle about 10–12 inches wide, with a slightly thicker edge.
6. Assemble Your Pizza
Place the shaped dough on parchment paper or a floured pizza peel.
Spread a thin layer of sauce — less is more. Add slices of mozzarella, a sprinkle of Parmesan, and a drizzle of olive oil.
Want to get creative? Try toppings like mushrooms, bell peppers, prosciutto, olives, or arugula after baking.
7. Bake to Perfection
Slide your pizza onto the hot stone or baking sheet. Bake for 8–10 minutes, until the crust is golden and the cheese is bubbling.
Every oven is different, so keep an eye on it — that final minute makes all the difference.
8. Add the Finishing Touch
Once out of the oven, top with fresh basil and another drizzle of olive oil.
Take a deep breath — that’s the smell of happiness.
Slice, serve, and enjoy your authentic homemade Italian pizza.
Tips & Tricks for the Perfect Homemade Pizza
- Use High-Quality Flour
“00” flour gives the dough a silky texture and perfect chew. If you can’t find it, all-purpose works fine. - Don’t Rush the Dough
The longer it ferments (up to 48 hours in the fridge), the better the flavor. - Keep Toppings Light
Too much sauce or cheese will make your pizza soggy. Think balance, not overload. - Use Fresh Mozzarella
Skip pre-shredded cheese. Fresh mozzarella melts beautifully and adds creaminess. - Max Out the Heat
Hotter oven = crispier crust. Preheat your stone or pan for at least 30 minutes. - Drizzle Olive Oil After Baking
It adds shine, aroma, and a touch of luxury to your pizza. - Experiment with Flavors
- Margherita: Tomato, mozzarella, basil
- Quattro Formaggi: Four cheeses (mozzarella, gorgonzola, fontina, parmesan)
- Veggie: Mushrooms, onions, bell peppers
- Prosciutto & Arugula: A post-bake favorite
Frequently Asked Questions
1. Can I make pizza dough without yeast?
Yes! Mix 2 cups of flour, 1 tbsp baking powder, ½ tsp salt, and ¾ cup water. It won’t be as airy but still delicious.
2. How do I make my crust extra crispy?
Use a preheated stone, bake at the highest temperature, and don’t overload toppings.
3. Can I freeze pizza dough?
Absolutely. After rising, wrap the dough tightly and freeze for up to 3 months. Thaw in the fridge overnight before using.
4. What if I don’t have a pizza stone?
Use an inverted baking sheet or cast-iron skillet. Preheat it in the oven for that perfect crisp base.
5. Can I use whole wheat flour?
Yes, but mix it 50/50 with white flour so it doesn’t get too dense.
Final Thoughts: Homemade Pizza, Italian Style 🍕
Making pizza from scratch is pure joy. You’ll get your hands a little messy, your kitchen will smell incredible, and your taste buds will thank you.
The best part? You’ll never want delivery again.
Once you’ve mastered this authentic Italian pizza from scratch recipe, it becomes your go-to for every pizza night — whether you’re cooking for family, friends, or just yourself.
So pour yourself a glass of red wine, cue some Italian music, and dive in.
Because the only thing better than eating pizza… is making it yourself.
Buon appetito! 🇮🇹🍅🧀
See Also: Authentic Italian Pizza Flatbread Recipe | Easy, Crispy & Delicious
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.
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