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Home » Pizza » Best Homemade Pizza [Mom’s Slab Pizza]

Best Homemade Pizza [Mom’s Slab Pizza]

July 25, 2019 , Updated September 17, 2019 Maria 12 Comments

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Rectangular slices of Italian pizza piled on top of one another.

Whether you refer to it as Italian slab pizza, a thick crust pizza recipe or the Best Homemade Pizza, you must use quality ingredients to make this family recipe!

Slices of the best homemade pizza stacked one on top of another.
Best Homemade Pizza

So, what defines a pizza as being great? Is it the use of quality ingredients or is there more to it than that?

Is it the thickness of the pizza crust? 

Or perhaps the type of flour used to make the best pizza dough?

Is it the variety of tomatoes used to make the pizza sauce?

What about the type of oven used to bake the pizza?

I’ve often wondered about what defines a pizza as being great. It doesn’t keep me awake at night, but the reality is that I had an Italian upbringing where my mom would make homemade pizza.  It was a frequent occurrence and like all food that was served, it was taken very seriously.

Before I give you my definition of a great pizza, let’s take a closer look at the composition for this sheet pan pizza recipe.

Pizza sauce in a bowl.

The pizza sauce: It takes just 5 minutes to make this Homemade Pizza Sauce Recipe. I do not use my blender, nor do I strain the tomatoes. There is also no need to cook this tomato sauce for pizza.

Simply use high quality ingredients and you will make the best pizza sauce! Although I often use commercial canned tomatoes, occasionally, I will use Roma tomatoes that I have personally canned. Just click on this link for a step by step photo tutorial on Canning Raw Pack Whole Tomatoes.

Balls of pizza dough ready to be stretched.

The pizza dough: Any great pizza starts with a great pizza dough. I am partial to my family recipe. It is so versatile that you can make a thin crust pizza or, if you prefer, a soft, chewy, thick pizza crust.

The combination of these two recipes, with the addition of a few other quality ingredients results in an amazing pizza! 

Ingredients for Homemade Pizza:

Go to the printable recipe card found at the bottom of the page for the specific amounts of each ingredient.

  • Pizza Dough: Feel free to use your favorite recipe, homemade or store bought. I am partial to my family recipe.
  • Pizza Sauce: Once again, use any pizza sauce but I am partial to my mom’s recipe.
  • Olive Oil: Just a drizzle and yes, please use extra virgin.
  • Parmigiano-Reggiano Cheese or Pecorino Romano Cheese: Or any other grated cheese, your choice!
  • Mozzarella: Totally optional!

Are you ready to make the best pizza recipe? 

Let’s begin!

Slices of thin crust pizza piled high.

How to Make the Best Homemade Pizza:

Now that you know How to Make Pizza Dough, allow the pizza dough to proof for 3-4 hours or until it triples in size. That’s right! The first rise does require a little more time but you will be rewarded. 

You will notice many, many tiny air bubbles that will cause the dough to inflate. Notice all of the gluten strands that have formed. 

I almost forgot to mention…preheat your oven to 425 °F (220 °C) and place the oven grate in the bottom third of the oven. The oven needs to preheat for at least one hour so plan accordingly.

A ball of pizza dough on a sheet pan.

Gently bring the dough together and form a ball. Transfer the ball of pizza dough on a rectangular pan sheet (10 x 15 inches or 25 x 38 cm) that has been lightly greased with butter or olive oil.

Apply a thin layer of olive oil over the top of the ball of dough, cover loosely with plastic film and allow to rest for 10-15 minutes. This will make the dough easier to stretch.

Homemade pizza dough in the process of being stretched on a sheet pan.

The dough is now ready to be stretched. Prepare a small bowl with about 1 tablespoon of olive oil. Dip your fingertips and begin to push and gently stretch the dough to cover the entire pan. At the end of this process, there should be a thin layer of oil over the surface of the pizza. Cover lightly with plastic film. This will prevent the pizza dough from drying out. 

Please note that if you are still having difficulty, allow the dough to rest an additional 5-10 more minutes.

Pizza dough stretched in a sheet pan.

Allow the dough to rise a second time in the pan for about 30 minutes or until visibly doubled in size.

A no cook pizza sauce is being spread on the homemade pizza dough.

With the help of a pastry brush, spread about 3/4 -1 cup of pizza sauce on top of the pizza dough.

Cheese is being grated over the pan pizza, about to be baked.

Next, grate about 2 tablespoons of Parmigiano-Reggiano Cheese or Pecorino Romano Cheese followed by a drizzle of olive oil (1 teaspoon).

Homemade pizza is ready to be baked in the oven.

Bake the pizza for about 20-25 minutes or until the crust is beginning to turn a golden brown.

A mozzarella topped homemade pizza.

Optional: During last 5 minutes of baking, add about 1 cup of grated mozzarella cheese evenly over the  top. Bake for 3-5 minutes until mozzarella is melted and slightly browned;

A freshly baked pizza.

Remove from oven and allow pizza to set before slicing. 

You need some patience, and a couple of hours for the yeast to proof this pizza dough. You will be rewarded with a thick, soft and chewy pizza crust. I think you will agree, it is definitively worth it. 

Best Homemade Pizza Tips and Tricks:

  • Always preheat your oven before baking your pizza.
  • NEVER use a rolling pin to stretch out the dough as this will break all of the wonderful air pockets that are responsible for a light, airy pizza crust. 
  • For an extra crispy bottom crust: Use a pastry brush to spread a thin layer of room temperature butter on the pizza pan.
  • For a thin and crispy pizza crust: Simply reduce the amount of time of the second rise; bake in an hotter oven, 450 °F (230 °C) for 15-20 minutes.

Can I use whole wheat flour?

Yes, you can replace one cup of all purpose flour with 1 cup of whole wheat flour.

Why does my dough keep shrinking when I try to stretch it? 

The gluten in the dough probably needs a little bit more time to relax. Let it rest for an additional 10-15 minutes and you should have an easier time stretching it out.

Why did my crust come out soggy?

When spreading the pizza sauce on your dough, don’t overdo it. Go easy on the toppings otherwise you are guaranteed a soggy pizza crust. Once you put the topping on the pizza, bake it immediately.

Why did my pizza come out dry?

The pizza was probably overcooked. As every oven is different, experiment with a lower temperature and different pans. 

Is this Italian tomato pie pizza served hot or cold?

This pizza is usually served at room temperature. That being said, it still tastes great served hot or cold. 

Sliced Italian homemade pizza aka slab pie, on a wooden cutting board.

Easy Homemade Pizza Recipes we Love:

  • Pesto Pizza 
  • Potato Pizza
  • Margherita Pizza
  • Salad Pizza

For more recipes like this Seafood Pizza, go to my Pizza page!

A slab of sliced pizza with tomato sauce.

Origins of the recipe for the Best Homemade Thick Crust Pizza:

If you have been here before, you probably know that I had an Italian upbringing and that I was born and raised in Montreal.

Still to this day, you can easily find this rectangular pizza in every Italian bakery in the city. If it looks familiar, it is because it is very similar to the sfincione recipe, aka Sicilian style pizza. 

My mom’s recipe for this style of tomato pie pizza, was a family favorite during my youth. I can’t tell you how many times I would have leftovers of this pizza for breakfast. 

After all these years, this family recipe is still one of my favorites!

Super simple and tasty. Now you know how to make Italian pizza… Montreal style!

A soft, chewy, thick pizza using fresh ingredients is my definition of a great pizza.

What’s yours?

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this Italian pizza recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Square pieces of Italian Homemade pizza stacked on a dish.

Best Homemade Pizza

This family recipe for the Best Homemade Pizza demonstrates how to make a great pizza at home using quality ingredients. If you like a pizza with a crispy bottom and the perfect chew, this Pizza di Mamma is for you! 
5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Italian
Keyword: Best Homemade Pizza, Italian pizza recipe, slab pizza, thick crust pizza recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 117kcal
Author: Maria Vannelli RD

Ingredients

  • 1 ball of pizza dough I use this recipe.
  • 1 cup pizza sauce I use this recipe.
  • 2 tablespoons extra virgin olive oil separated
  • 4 tablespoons Parmigiano-Reggiano Cheese or Pecorino Romano Cheese separated
  • 1 cup freshly grated mozzarella cheese Optional

Instructions

  • Preheat your oven to 425 °F (220 °C) and place the oven grate in the bottom third of the oven. The oven needs to preheat for at least one hour so plan accordingly.
  • Make the pizza dough the same day you are planning to bake your pizza. Allow the pizza dough to proof for 3-4 hours or until it triples in size

  • Gently bring the dough together and form a ball. Transfer the ball of pizza dough on a rectangular pan sheet (10 x 15 inches or 25 x 38 cm) that has been lightly greased with butter or olive oil.
  • Apply a thin layer of olive oil over the top of the ball of dough and allow to rest for 10-15 minutes. This will make the dough easier to stretch.
  • Prepare a small bowl with about 1 tablespoon of olive oil. Dip your fingertips and begin to push and gently stretch the dough to cover the entire pan. At the end of this process, there should be a thin layer of oil over the surface of the pizza. Cover lightly with plastic film. This will prevent the pizza dough from drying out. 

  • Allow the dough to rise a second time in the pan for about 30 minutes or until visibly doubled in size.
  • Use a pastry brush to spread pizza sauce over the top of the pizza dough. Spread 2 tablespoons of freshly grated Parmigiano-Reggiano cheese over the top and drizzle with olive oil.
  • Bake the pizza for about 20-25 minutes or until the crust is beginning to darken.
  • Optional: When the pizza is almost cooked, remove from the oven, top with 1 cup grated mozzarella and bake for an additional 3-5 minutes until mozzarella is melted and slightly browned.
  • Remove from oven and spread the rest of the freshly grated Parmigiano-Reggiano cheese over the top.
  • Allow pizza to set before slicing.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

  • Prep time does not include proofing time for the pizza dough. Please plan accordingly.
  • Always preheat your oven.
  • NEVER use a rolling pin to stretch out the dough as these will break all of the wonderful air pockets that are responsible for a light, airy pizza crust. 
  • For an extra crispy bottom crust, use a pastry brush to spread a thin layer of room temperature butter on the pizza pan.
  • For a thin and crispy pizza crust: Simply reduce the amount of time of the second rise; bake in an hotter oven, 450 °F (230 °C) for 15-20 minutes.
Can I use whole wheat flour? Yes, you can replace one cup of all purpose flour with 1 cup of whole wheat flour.
Why does my dough keep shrinking when I try to stretch it? The gluten in the dough probably needs a little bit of time to relax. Let it rest for an additional 10-15 minutes and you should have an easier time stretching it out.
Why did my crust come out soggy? When spreading the pizza sauce on your dough, don't overdo it. Go easy on the toppings otherwise you are guaranteed a soggy pizza crust. Once you put the topping on the pizza, bake it immediately.
Why did my pizza come out dry? The pizza was probably overcooked. As every oven is different, experiment with a lower temperature and different pans. 
Is this Italian tomato pie pizza served hot or cold? This pizza is usually served at room temperature. That being said, it still tastes great served hot or cold. 
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 117kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 536mg | Potassium: 224mg | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 4.3mg | Calcium: 179mg | Iron: 0.8mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

This post was originally published on April 29, 2017 and republished on July 25, 2019 with updated content and photos. Thanks for sharing.

The links on this blog are affiliate links,which means I’ll earn a small commission if you use those links and make a purchase within a certain time frame. The commission is paid by the third-party, there’s no extra charge to you. She Loves Biscotti is a participant in the Amazon Services LLC Associates Program. Amazon Associates is an affiliate advertising program designed to provide a means for me to earn advertising fees by linking to Amazon.com and affiliated sites.


Main Dishes, Pizza cheese, homemade, italian, mozzarella, tomato

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Felicia says

    August 2, 2017 at 16:04

    5 stars
    This is by far the best the best pizza crust I ever made! I really appreciated the trick to quickly rising the dough in the oven. It worked! Thanks!

    Reply
    • Maria says

      August 2, 2017 at 18:13

      So glad you appreciated the recipe Felicia! Thanks for taking the time to comment, appreciate it ♥♥♥

      Reply
  2. Marsha says

    July 31, 2017 at 10:43

    5 stars
    Thanks for posting this recipe! Also the pictures are great!

    Reply
    • Maria says

      August 1, 2017 at 06:42

      Thanks Marsha! Enjoy 🙂

      Reply
  3. Joe says

    May 1, 2017 at 09:51

    Pleas tell me what a pizza peel is?

    Reply
    • Maria says

      May 2, 2017 at 21:40

      Hi Joe, a pizza peel is used to transfer baked goods in and out of a hot oven, usually made of wood… looks like a flat shovel. Thanks so much for dropping by 🙂

      Reply
      • Joe says

        May 3, 2017 at 07:28

        Thank You! Have a great day!!jo

      • Maria says

        May 3, 2017 at 07:35

        My pleasure Joe! Thanks again 🙂

  4. Barbarito-Levitt Paula says

    April 30, 2017 at 13:08

    As an avid pizza maker, complimenti on your tips for readers as they are spot on! The photos are all so inviting however the one featuring the dimpled dough with tomato sauce is absolutely spectatular.

    Reply
    • Maria says

      April 30, 2017 at 14:55

      Thank you so much Paula. Pizza is truly such a wonderful food. Thanks for taking the time to comment!

      Reply
  5. Jovina Coughlin says

    April 29, 2017 at 09:21

    I made your pizza dough recipe on Thursday, stored it overnight in the refrigerator and used the dough for pizza last night. It turned out very well. We liked it a lot. Thanks for sharing.

    Reply
    • Maria says

      April 29, 2017 at 09:24

      So glad you enjoyed it 🙂 Thanks so much Jovina for taking the time to comment. Have a wonderful week-end ♥

      Reply

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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