How to make the perfect Italian pizza

Did you know that pizza is originally from Naples, Italy and that on the Amalfi Coast there is a town, Tramonti, very famous for its pizzas? But, above all, have you ever tried to make your own pizza at home? If not, now is the time!

In this article, we will teach you how to make a perfect Italian pizza by yourself. We’ll give you all the tips and tricks you need to know, as well as a recipe to get started. Whether you’re a seasoned pizza maker or a complete novice, we’ve got you covered. So what are you waiting for? Start cooking!

LET’S MAKE THE PERFECT ITALIAN PIZZA

The pizza dough

One of the most important things to consider when making pizza is the dough. The dough is what gives pizza its characteristic texture and flavor, so it’s important to get it right.

The best way to get a perfect consistency is to use a kitchen scale, but if you don’t have one, measuring cups will work fine.
For 3 authentic Italian pizzas of about 30 cm in diameter you need:

• Manitoba flour 200 g (7 oz)
• 00 flour 300 g (10.5 oz)
• Water at room temperature 300 ml
• Salt up to 10 g (0.35 oz)
• Fresh brewer’s yeast 4 g (0.14 oz) or dry brewer’s yeast 1.5 g (0.05 oz)

You can knead the Italian pizza dough by hand or with a mixer on medium-low speed. Either way, start by pouring the two flours into a bowl and adding the crumbled yeast. Then, pour in some water and stir. Continue to slowly add more water, always stirring. When you have added half the water, add the salt to the dough.

Slowly add the remaining water, mix the dough and transfer it to the work surface to knead with your hands until you have a smooth, ball-shaped dough.

Place the dough in a bowl, cover it with plastic wrap and let it rest in a warm place (the ideal temperature is about 27°C, 80°F). The rising time depends on the conditions of the place where the dough is, but also on the weather. On average, it takes about 6 hours for the dough to double in volume.

Once the rising time has passed, the dough will be quite puffy and you can divide it into 3 pieces. Work each piece with your hands, as if you were to close it on itself. Then put all 3 loaves to rest for another 30 minutes. At this point, you can roll them out with your hands and season them with tomato sauce (but not the mozzarella!).

The topping

For this pizza, we’ve chosen a classic combination of mozzarella, tomato sauce, and basil. You can, of course, use any toppings you like. Just make sure that the toppings are not too heavy or the pizza will be difficult to eat.

For the tomato sauce, you’ll need:

• 1 can tomato pulp
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar (optional)
• a teaspoon of oregano, if you like it.

You don’t have to cook tomato sauce because it will cook with pizza in the oven. So, all you have to do is just mix the tomato pulp with the spices and let it sit in the fridge.

In the meantime, cut the mozzarella into pieces or thin slices. If you use mozzarella preserved in its own liquid, let it drain well before placing it on the pizza, as too much liquid could ruin the final result. Alternatively, try to see if your favorite supermarket has dry mozzarella, which is made specifically for pizza.

Time to bake your Italian pizza!

Unfortunately, not many of us have a wooden oven at home to give the pizza that true Italian flavor. However, your pizza will be very good even if it is cooked in an electric oven. What you need to do is heat the oven to 220°C (428°F) and then cook the pizza for about 20 minutes.
As this cooking tends to dry out the ingredients, add the mozzarella and basil only halfway through cooking. When the crust is golden brown and the cheese is melted, it is time to take the pizza out of the oven, slice it and serve it immediately!

Enjoy your Italian pizza!

 

Do you want to taste the original Italian pizza? Come to Italy and book a stay in one of our luxury villas on the Amalfi Coast and Sorrento Coast!