My Favorite Italian Pizza Recipe

Name: My Favorite Italian Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil, for drizzling; semolina or cornmeal, for dusting; 1 ¾ cups warm water; 2 tablespoons instant yeast; ⅓ cup olive oil; 2 ½ teaspoons salt; 2 tablespoons sugar; 3 cups all-purpose flour; 1 -2 cup bread flour; 1 (28 ounce) can plum tomatoes, drained; ⅔ cup your favorite pizza sauce; fresh ground black pepper; 1 teaspoon salt, to taste; ½ teaspoon sugar; ¼ cup olive oil; 1 garlic clove, crushed; 2 tablespoons minced fresh basil (or a combination I also like to use a bit of crushed anise seed) or 2 tablespoons oregano (or a combination I also like to use a bit of crushed anise seed) or 2 ta…; 4 -5 cups shredded mozzarella cheese; thinly sliced pepperoni, to taste

Servings: persons

olive oil, for drizzling
semolina or cornmeal, for dusting
1 ¾ cups warm water
2 tablespoons instant yeast
⅓ cup olive oil
2 ½ teaspoons salt
2 tablespoons sugar
3 cups all-purpose flour
1 -2 cup bread flour
1 (28 ounce) can plum tomatoes, drained
⅔ cup your favorite pizza sauce
fresh ground black pepper
1 teaspoon salt, to taste
½ teaspoon sugar
¼ cup olive oil
1 garlic clove, crushed
2 tablespoons minced fresh basil (or a combination I also like to use a bit of crushed anise seed) or 2 tablespoons oregano (or a combination I also like to use a bit of crushed anise seed) or 2 tablespoons flat leaf parsley (or a combination I also like to use a bit of crushed anise seed) or 1 tablespoon dried herbs (or a combination I also like to use a bit of crushed anise seed)
4 -5 cups shredded mozzarella cheese
thinly sliced pepperoni, to taste

1
Drizzle a baking sheet with olive oil and then dust lightly with semolina or cornmeal.
2
Set aside.
3
For the dough, hand whisk the water and yeast together in the bowl of an electric mixer.
4
Let stand for 3 minutes for the yeast to dissolve.
5
Stir in the oil, salt, sugar, all purpose flour and 1 cup of the bread flour.
6
Mix to make a soft dough.
7
Knead on the lowest speed of the mixer with a dough hook for 8 minutes, adding more flour gradually until a soft elastic dough is formed.
8
Turn out onto a lightly floured surface.
9
Loosely cover in a plastic bag and let rise for 30 to 45 minutes until almost doubled.
10
For the topping, put the tomatoes in a large bowl, crushing with a fork to break them up.
11
Add the sauce, pepper, salt, sugar, oil, garlic and herbs, mixing well.
12
turn the dough out onto a lightly floured surface.
13
Let rest for a few minutes.
14
Press or roll the dough out to fit the prepared baking sheet.
15
Drizzle a bit of olive oil on top of the dough.
16
Spread on the tomato topping and top with the cheese and pepperoni.
17
(I like to add black olives, hot peppers and sliced mushrooms).
18
Let dough rise until quite puffy, about 30-45 minutes.
19
Preheat oven to 425*F.
20
Bake the pizza for 15 minutes.
21
Lower the heat to 375*F and bake for a further 15 to 20 minutes until cheese is melted and lightly browned.

1083

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: olive oil, for drizzling, semolina or cornmeal, for dusting, 1 ¾ cups warm water, 2 tablespoons instant yeast, and more.

Yes, My Favorite Italian Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Favorite Italian Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions