Authentic Italian Pizza Recipe – Homemade with Fresh Mozzarella

Last Updated on 4 months by Neha Deshmukh

Authentic Italian Pizza Recipe – Homemade with Fresh Mozzarella

Hey everyone! There’s just something magical about a homemade pizza, isn’t there? The smell filling the kitchen, the bubbly cheese, and that perfectly crisp crust… pure comfort food! I remember the first time I tried making pizza from scratch – it was a bit of a disaster, honestly! But after a lot of practice (and a few burnt pizzas!), I’ve finally perfected my recipe. And now, I’m so excited to share it with you. This isn’t just any pizza; it’s a taste of Italy, made with love, right in your own kitchen.

Why You’ll Love This Recipe

This recipe is all about fresh, simple ingredients and taking your time. It’s a little more involved than ordering takeout, but trust me, the results are SO worth it. You’ll get a beautifully crisp crust, a vibrant sauce, and the creamy goodness of fresh mozzarella. Plus, making it yourself means you can customize it exactly to your liking!

Ingredients

Here’s what you’ll need to create this pizza masterpiece:

• 2 tbsp Granulated sugar
• 1 tsp Active dry yeast
• ¾ cup Warm water (about 180ml)
• 1 tsp Salt
• 2 tbsp Extra-virgin olive oil (plus extra for drizzling)
• 2 cups All-purpose flour (about 250g)
• 1-1.5 cup Homemade marinara sauce (about 240-360ml)
• 1 cup Fresh basil leaves, roughly chopped
• 300 gms Fresh mozzarella, sliced
• 3 medium Tomatoes, sliced
• 2 tbsp Extra virgin olive oil
• 1 tsp Oregano or pizza seasoning

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your pizza game.

• Flour: If you really want an authentic Italian crust, try using ‘00’ flour. It’s finely ground and creates a wonderfully light and chewy texture. But all-purpose flour works great too!
• Marinara Sauce: Marinara sauce varies a lot by region in Italy. Some are chunky, some are smooth, some are sweeter, some are more savory. Feel free to use your favorite homemade recipe, or a good quality store-bought one.
• Mozzarella: Fresh mozzarella is key here! The kind packed in water. It melts beautifully and has a delicate flavor. Don’t substitute with pre-shredded mozzarella – it just won’t be the same. I always drain it well and pat it dry with paper towels before using it to avoid a soggy pizza.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Wake up the yeast: In a bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for 5-7 minutes, until it gets nice and frothy. This means the yeast is alive and ready to work its magic!
2. Make the dough: In a large bowl, combine the flour and salt. Add the olive oil and the yeast mixture. Now, the fun part – kneading! Knead the dough for about 8-10 minutes, until it’s smooth and elastic. It should be slightly sticky, but not overly so.
3. Let it rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size. Patience is key here!
4. Preheat and prep: Preheat your oven to the highest temperature it will go (ideally 475°F/245°C). While the oven heats up, lightly flour a clean surface.
5. Shape the pizza: Gently punch down the dough and roll it out into a 10-inch circle.
6. Sauce it up: Spread the marinara sauce evenly over the dough, leaving a small border for the crust.
7. Add the toppings: Layer on the sliced tomatoes, mozzarella, and basil leaves.
8. Bake to perfection: Drizzle with olive oil, sprinkle with oregano (or pizza seasoning), and a pinch of salt. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
9. Garnish and enjoy: Remove from the oven, garnish with fresh basil, and serve immediately!

Expert Tips

Want to take your pizza to the next level? Here are a few of my go-to tips:

• Crispy Crust: For a super crispy crust, preheat a baking stone or baking steel in the oven while it’s heating up. Transfer the pizza directly onto the hot stone/steel for baking.
• Fresh Mozzarella: As mentioned before, drain the mozzarella well! Excess moisture is the enemy of a crispy pizza.
• Soggy Pizza Prevention: Don’t overload the pizza with toppings. Less is often more!

Variations

Pizza is a blank canvas – get creative! Here are a few ideas to get you started:

• Vegan Pizza: Use vegan mozzarella and omit any other cheese. Load up on veggies for a delicious and satisfying vegan pizza. My friend, Priya, swears by this version!
• Gluten-Free Pizza: Use a gluten-free flour blend designed for pizza dough. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of chili flakes to the marinara sauce, or top with spicy salami for a little kick.
• Festival Adaptations: For Makar Sankranti, try topping your pizza with seasonal vegetables like carrots, peas, and cauliflower!

Serving Suggestions

Pizza is great on its own, but here are a few ideas for sides:

• A simple green salad with a light vinaigrette.
• Garlic bread (of course!).
• A glass of your favorite Italian wine.

Storage Instructions

Leftover pizza? Yes, please! Store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for the best results.

FAQs

Got questions? I’ve got answers!

• What type of flour is best for pizza dough? ‘00’ flour is ideal for an authentic Italian crust, but all-purpose flour works well too.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.
• How do I get a crispy crust at home? Preheat a baking stone or baking steel, and don’t overload the pizza with toppings.
• What’s the best way to slice a pizza? A pizza wheel is the easiest way, but a sharp knife works too.
• Can I use a pizza stone or baking steel? Yes! They help create a super crispy crust.

Enjoy making (and eating!) this delicious homemade pizza. Let me know how it turns out in the comments below! Buon appetito!