Old-world Pizzas Recipe

Mix and autolyse

In a large mixing bowl or stand mixer bowl, combine 8 cups bread flour and 2 tsp instant dry yeast. Stir to distribute. Add 3.5 cups warm water and 1 tsp sugar. Mix by hand with a wooden spoon or on low speed until a shaggy dough forms (about 1–2 minutes). Cover and let rest 20–30 minutes to hydrate (autolyse).

Add salt and oil, knead

Sprinkle 2 tbsp fine sea salt over the dough and add 2 tbsp extra-virgin olive oil. Knead by hand on a lightly floured surface or with the dough hook on medium-low for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too stiff, add up to 1–2 tbsp water; if too sticky, add up to 2 tbsp flour.

First rise

Lightly oil a large clean bowl, place dough inside, turn once to coat. Cover tightly with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1.5–2 hours (depends on room temperature).

Divide and cold ferment (recommended)

Punch down the dough, divide into four equal portions (about 10–12 oz each). Shape each portion into a tight ball. Lightly oil a tray or container, place the dough balls spaced apart, cover tightly, and refrigerate for 18–48 hours for cold fermentation — this develops flavor. If short on time, you may proceed after the first rise.

Bring to room temp and shape

Remove dough from refrigerator 60–90 minutes before baking to warm. Preheat oven as directed below. On a lightly floured surface or on parchment dusted with cornmeal/semolina, press and stretch each ball into a 10–11" round, keeping a slightly thicker rim. Avoid overworking; use gravity to stretch and leave a thin center for a crisp crust.

Preheat oven and bake surface prep

If using a pizza stone or steel, place it on the middle rack and preheat oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza steel, preheat to 550°F if possible. Dust a peel or parchment with cornmeal/semolina to transfer shaped pizzas easily.

Make the sauce

In a medium saucepan, heat 2 tbsp extra-virgin olive oil over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add crushed San Marzano tomatoes (28 oz) and stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp fine sea salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using. Simmer gently for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/pepper.

Cool and store

Let sauce cool before spreading on dough. Sauce can be used warm or at room temperature. Store leftovers in refrigerator up to 5 days or freeze.

Preheat and prepare

Preheat oven as described above (500–550°F with stone/steel). If using a baking sheet, preheat sheet. Prepare toppings: slice or tear 16 oz fresh mozzarella, grate 1/2 cup Parmesan, drain and quarter artichoke hearts, slice roasted red peppers and prosciutto, crumble or slice cooked Italian sausage, and have caramelized onions and olives ready.

Sauce sparingly

Place a stretched dough round on a cornmeal-dusted peel or parchment. Spoon 3–4 tbsp of the classic tomato sauce into the center and use the back of the spoon to spread a thin, even layer leaving a 3/4–1" rim. For a lighter, Old-World style, use a modest amount of sauce so the crust and toppings remain forward.

Add cheese and toppings

Distribute 4 oz fresh mozzarella per pizza in small pieces so it melts evenly. Sprinkle about 2 tbsp grated Parmesan. Add chosen toppings: ~3 oz cooked Italian sausage, or 1.5 oz prosciutto added after baking, or 1/4 cup roasted red peppers, 1/4 cup artichoke hearts, 2 tbsp caramelized onions, and 2 tbsp Kalamata olives per pizza as desired. If using anchovies, add 1–2 fillets per pizza. Drizzle a light swirl (about 1/2 tsp) of olive oil over each before baking.

Bake

Slide the pizza onto the preheated stone/steel or baking sheet. Bake for 6–10 minutes at 500–550°F depending on oven and stone/steel heat: rotate halfway for even browning. The crust should be blistered and golden, cheese melted and slightly bubbling. For thicker crust or lower temps, bake a few minutes longer.

Finish and serve

Remove pizza, immediately top with fresh basil leaves and a handful (about 1/2 cup) of fresh arugula if desired. For prosciutto, lay slices on after baking so they stay delicate. Drizzle with remaining olive oil (about 1/2 tsp) and, if desired, a light balsamic reduction (about 1/2 tsp). Slice and serve hot.

Dough can be refrigerated up to 48 hours for better flavor. Sauce keeps up to 5 days refrigerated or 3 months frozen. Assemble pizzas just before baking for best crust texture. Leftover baked pizza will keep in refrigerator up to 3 days; reheat in a hot oven or skillet to refresh crispness.