Italian pizza is not just food; it’s an experience that encapsulates centuries of culinary tradition and regional diversity.

From the bustling streets of Naples to the sun-soaked piazzas of Rome, this iconic dish has captured the hearts—and taste buds—of food lovers around the globe.

Each slice tells a story, offering a blend of flavors, textures, and aromas that define what authentic Italian pizza truly means.

Ingredients

For the Dough:

- 2 cups all-purpose flour (plus extra for dusting)

- 1 teaspoon active dry yeast

- 3/4 cup warm water (about 110°F or 43°C)

- 1 teaspoon salt

- 1 teaspoon olive oil

- 1 teaspoon sugar

For the Toppings:

- 1 cup San Marzano tomatoes (crushed)

- 8 ounces fresh mozzarella cheese (sliced)

- Fresh basil leaves

- Extra virgin olive oil

- Salt and pepper (to taste)

Directions

1. Make the Dough:

Activate the Yeast: Start by mixing the warm water and sugar in a small bowl. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it froths.

Combine Ingredients: In a large bowl, mix the flour and salt. Create a small well in the center and pour in the yeast mixture along with the olive oil.

Form the Dough: Use a wooden spoon or your hands to blend the flour into the liquid until a dough starts to form. Once it holds together, transfer it to a lightly floured surface.

2. Knead the Dough:

Kneading: Begin kneading the dough for approximately 8-10 minutes. You want the dough to be smooth and elastic. If it feels too sticky, sprinkle a little more flour as needed.

First Rise: Shape the kneaded dough into a ball and place it in a bowl that has been lightly oiled. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for 1-2 hours or until it has doubled in size.

3. Preheat the Oven:

Get it Hot: Preheat your oven to the highest temperature possible (around 475°F to 500°F or 245°C to 260°C). If you have a pizza stone, place it in the oven to heat up as well for that extra crispy crust.

4. Shape Your Pizza:

Roll Out: Once the dough has risen, punch it down gently to release air. Transfer it to a floured surface and use a rolling pin or your hands to stretch it into a circular shape, aiming for a thickness of about ¼ inch.

Transfer: Carefully lift the rolled dough onto a pizza peel dusted with flour or directly onto a lined baking sheet if you don’t have a stone.

5. Assemble the Pizza:

Spread the Sauce: Spoon the crushed San Marzano tomatoes evenly across the dough, leaving about an inch around the edges for the crust. Season the sauce with a pinch of salt and pepper.

Add Toppings: Place the fresh mozzarella slices on top of the sauce, distributing them evenly. Tear some fresh basil leaves and scatter them over the pizza. Drizzle with a little olive oil for an extra touch of flavor.

6. Bake:

Into the Oven: Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 10-15 minutes. You’re looking for a golden-brown crust and bubbling cheese.

7. Cool and Serve:

Finishing Touches: Once baked, take the pizza out of the oven and let it sit for a minute. Slice it up and serve hot, adding a few more fresh basil leaves and a drizzle of olive oil if you like.

Italian pizza is more than just a dish; it’s a celebration of culture, tradition, and community. From its humble beginnings in Naples to its global popularity today, pizza continues to evolve while remaining rooted in its authentic origins. So, Lykkers, next time you indulge in a slice, take a moment to appreciate the craftsmanship and history that make Italian pizza truly exceptional.