ItalyPizza
Pizza is one of the most popular dishes in the world, originating from Italy. It consists of a dough base, tomato sauce, cheese and a variety of toppings.
What you'll need
Ingredients
- 500 gSee recipes with wheat flour
wheat flour
i - 10 gSee recipes with dry yeast
dry yeast
i - 1 teaspoon
- 1 tablespoon
- 300 mlSee recipes with warm water
warm water
i - 2 tablespoonsSee recipes with olive oil
olive oil
i - 400 gSee recipes with canned tomatoes or tomato sauce
canned tomatoes or tomato sauce
i - 2 clovesSee recipes with garlic
garlic, crushed
i - 1 tablespoonSee recipes with olive oil
olive oil (for sauce)
i - 1 teaspoonSee recipes with dried oregano
dried oregano
i - 300 gSee recipes with grated mozzarella
grated mozzarella
i - 100 gSee recipes with sausage or ham
sausage or ham, sliced
i - 1See recipes with tomato
tomato, sliced
i - See recipes with additional toppings to taste
additional toppings to taste (olives, mushrooms, peppers)
i
How to make it
Instructions
- 1
Combine flour, yeast, salt and sugar in a bowl. Make a well, pour in warm water and olive oil. Knead for about 10 minutes until smooth and elastic. Cover and leave in a warm place for 1-2 hours until doubled.
- 2
For the sauce: heat olive oil, fry garlic until golden, add canned tomatoes, oregano, salt and pepper. Simmer over low heat for 15-20 minutes until thickened.
- 3
Preheat the oven to 220°C. Roll out dough on a floured surface into a round or rectangular layer about 0.5 cm thick. Place on a parchment-lined baking tray.
- 4
Brush dough with tomato sauce. Sprinkle with mozzarella and arrange chosen toppings.
- 5
Bake for 15-20 minutes until the crust is golden and the cheese is melted and browned.
Frequently Asked Questions
Why does my pizza dough tear instead of stretching?
The gluten hasn't relaxed yet. After kneading, let the dough rest 15–20 minutes before shaping. If it still fights back, cover it and rest another 10 minutes — don't force it or it will tear.
Why is my pizza base soggy in the middle?
The oven isn't hot enough, or the pizza is too thick. Preheat your oven to its maximum temperature (250°C+) for at least 30 minutes with a baking stone or inverted baking sheet inside. Bake directly on the hot surface.
Can I prepare the dough ahead of time?
Yes — cold fermentation actually improves flavor. After the first rise, punch down, wrap tightly, and refrigerate for up to 3 days. The slow rise develops a more complex, slightly tangy taste.
Why does the cheese burn before the base is cooked?
Add mozzarella in the last 5–7 minutes of baking, not from the start. Alternatively, use a lower temperature for a longer time. Fresh mozzarella should be patted dry — excess moisture steams the base.
Can I freeze pizza?
Yes — freeze fully baked and cooled pizza wrapped in foil. Reheat from frozen in the oven at 200°C for 12–15 minutes. Unbaked shaped dough also freezes well for up to 3 months.
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