Handmade Pizzas Recipe

Activate yeast

In a small bowl, combine warm water (about 36–40°C / 97–104°F) with the sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Make a well and add the activated yeast mixture and the olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes (or 6–7 minutes on medium speed with a dough hook) until the dough is smooth, elastic, and slightly tacky. Add small amounts of flour only if the dough is excessively sticky.

First rise

Form dough into a ball, coat lightly with olive oil, and place in a large bowl. Cover with plastic wrap or a damp towel and let rise at room temperature for 1–1.5 hours, or until doubled in size. For more flavor, refrigerate uncovered (air-tight container) for 12–48 hours for a cold ferment; bring back to room temperature before shaping.

Divide and rest

Punch down the dough gently to release excess gas. Divide into 4 equal portions (about 300 g each). Shape each portion into a tight ball. Cover and let rest 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

If using whole peeled San Marzano tomatoes, crush them by hand or pulse briefly in a blender for a slightly textured sauce. If using crushed, proceed to the next step.

Sauté aromatics

Heat 15 ml extra-virgin olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté 30–60 seconds until fragrant but not browned.

Simmer sauce

Add the crushed tomatoes, tomato paste (if using), chopped basil and oregano, salt, black pepper, and red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Position an oven rack in the top third of the oven and preheat the oven as hot as it will go (250–290°C / 475–550°F). If using a pizza stone or steel, place it in the oven while preheating at least 45 minutes to 1 hour. If using a pizza steel, preheat similarly.

Shape pizzas

On a lightly floured surface or on a sheet of parchment dusted with cornmeal/semolina, take one dough ball and press from the center outward with your fingers, leaving a 1–2 cm rim for the crust. Stretch to about 10–12 inches (25–30 cm) using hands or by gently draping and stretching. Do not use a rolling pin if you want an airy crust.

Top

Spread about 150–180 g (roughly 1/3 to 1/2 cup) of the cooled pizza sauce over the shaped dough, leaving the rim clear. Distribute 100 g fresh mozzarella per pizza (sliced or shredded) and sprinkle with a little grated Parmesan. Add any optional toppings (mushrooms, peppers, onions) sparingly so the crust bakes through and remains crisp. Drizzle a tiny amount of olive oil over the top.

Bake

Slide the pizza onto the preheated stone/steel or place on a hot baking sheet. Bake 6–10 minutes at high heat (time will vary by oven and surface) until the crust is blistered and golden and cheese is bubbling with some charring. Rotate halfway through for even browning.

Finish and serve

Remove pizza from oven. If using prosciutto, place slices on the hot pizza immediately so they warm but do not overcook. Top with fresh arugula, a sprinkle of grated Parmesan, and a light drizzle of olive oil. Let rest 1–2 minutes, slice, and serve hot.