Description
A delicious homemade pizza with a crispy crust and bright tomato sauce, perfect for busy home cooks seeking bakery-quality results.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 325 ml (1 1/3 cups) water at 20–25°C (68–77°F)
- 3 g (1 tsp) instant yeast
- 10 g (2 tsp) kosher salt
- 15 ml (1 tbsp) extra-virgin olive oil
- 5 g (1 tsp) sugar or honey (optional)
- 400 g (14 oz) canned whole tomatoes, drained and crushed
- 1 small clove garlic, finely grated (optional)
- Fresh basil leaves for topping
- 250 g (8.8 oz) fresh mozzarella, sliced or torn
Instructions
- Combine flour, instant yeast, and kosher salt in a large bowl. Add water and olive oil, mix until a shaggy dough forms, about 1–2 minutes. Knead by hand or in a stand mixer until smooth.
- Place in a lightly oiled bowl, cover, and let it rest for 1 hour for a quick rise or refrigerate for 12–24 hours for cold fermentation.
- Turn the dough onto a floured surface, divide into four equal balls, and let rest, covered, for 30–60 minutes.
- Prepare the sauce by crushing tomatoes, mixing in salt and olive oil, and adding garlic if desired.
- Preheat the oven to 260°C (500°F) with a pizza stone or steel inside for at least 45 minutes.
- Press a dough ball into a 10–12 inch disk, leaving a rim for the crust.
- Transfer to a floured peel, spread sauce, add mozzarella and toppings.
- Bake for 8–12 minutes until the crust is blistered and cheese is bubbling.
- Finish with fresh basil and serve warm.
Notes
Ensure to keep toppings minimal to avoid a soggy crust. The dough can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg