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!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
- 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
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.
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.
- 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.
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