There's something truly magical about a homemade pizza, especially when it’s crafted in the traditional Italian way. This recipe captures the essence of a classic with a perfect balance of simple, fresh ingredients. Once you try it, you'll understand why it's a beloved staple in so many homes.
Flour forms the base of your dough, giving structure and texture. For best results, use all-purpose flour for a chewy crust.
Active dry yeast is the leavening agent, helping the dough rise and become light and airy. Make sure it’s fresh for optimal performance.
Warm water activates the yeast. The right temperature—around 110°F—ensures that the yeast works effectively without being killed off.
Sugar feeds the yeast, boosting its activity and helping the dough rise more efficiently.
Salt enhances the flavor of the dough and controls the yeast activity to prevent over-rising.
Olive oil adds richness and keeps the dough tender. It also helps develop a nice crust when baking.
Tomato sauce is the base for your toppings, providing a tangy, flavorful foundation. Choose a sauce with simple, fresh ingredients.
Mozzarella cheese melts beautifully, offering that classic gooey texture you expect from a good pizza.
Fresh basil leaves add a burst of aromatic freshness, perfectly complementing the rich flavors of cheese and sauce.
Parmesan cheese provides an extra layer of savory depth, enhancing the overall flavor profile.
This pizza pairs wonderfully with a simple arugula salad tossed in lemon juice and olive oil. The freshness of the salad complements the rich flavors of the pizza beautifully. A light, crisp white wine or a chilled Italian soda can also be delightful accompaniments.
Let's get started by activating the yeast. In a small bowl, dissolve your yeast and sugar in the warm water. Give it a gentle stir and let it sit until it becomes frothy—this should take about 5 minutes. This frothiness is a good sign that your yeast is alive and kicking.
In a large mixing bowl, combine your flour and salt. Make a small well in the center and pour in the yeast mixture along with the olive oil. Now, it's time to get your hands a bit messy. Knead the dough until it's smooth and elastic, which should take about 10 minutes. If you have a stand mixer with a dough hook, feel free to use it to save some elbow grease.
Once your dough is ready, place it in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place until it doubles in size, about an hour. Meanwhile, preheat your oven to 475°F (245°C) so it's ready to go once your dough has risen.
After the dough has risen beautifully, punch it down to release any air bubbles. Roll it out on a floured surface to your desired thickness. If you prefer a thicker crust, keep it a bit thicker. Transfer your rolled-out dough to a pizza stone or baking sheet.
Spread the tomato sauce evenly over the dough, right up to the edges for a full-flavored bite. Layer the mozzarella slices on top, and finish with a sprinkle of Parmesan cheese.
Bake your pizza in the preheated oven for about 12-15 minutes. You'll know it's ready when the crust is golden brown and the cheese is bubbly and irresistible.
Once out of the oven, scatter fresh basil leaves over the top. They’ll wilt slightly from the heat and release their fragrant aroma. Slice it up and enjoy immediately!
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