Classic Pizza Recipes

The pizzas that built the tradition. These recipes focus on a few high-quality ingredients and a blistered, chewy crust. All dough recipes use the same base dough with optional same-day or overnight methods.

Recipe: Classic Pizza Dough

Ingredients

  • 500 g bread flour (about 4 cups)
  • 325 g lukewarm water (about 1⅓ cups)
  • 10 g kosher salt (about 2 teaspoons)
  • 3 g instant yeast (about ¾ teaspoon)
  • 15 g extra-virgin olive oil (about 1 tablespoon)

Instructions

  1. In a large bowl, mix flour, salt, and yeast.
  2. Add water and olive oil. Stir until a shaggy dough forms.
  3. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, or mix in a stand mixer with the dough hook for 5–6 minutes.
  4. Cover and let rise until doubled. See timing options below.
  5. Divide into 4 equal balls, about 230 g each.

Same-Day Version

Rise 2 hours at room temperature, then shape and bake.

Overnight Cold-Ferment

Refrigerate dough balls in sealed containers for 24–72 hours. Bring to room temperature 1 hour before shaping.

Pro tip: Use a digital scale. Volume measures are less reliable for dough.

Recipe: No-Cook Pizza Sauce

Ingredients

  • 1 can (28 oz) whole peeled San Marzano tomatoes
  • 1 teaspoon kosher salt
  • ¼ teaspoon sugar
  • ½ teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil

Instructions

  1. Hand-crush the tomatoes in a bowl, removing any tough stem ends.
  2. Stir in salt, sugar, oregano, and olive oil.
  3. Let sit at room temperature for at least 30 minutes before using.

Note: Do not cook the sauce; it will cook on the pizza.

Recipe: Margherita Pizza

Ingredients

  • 1 dough ball
  • ½ cup no-cook pizza sauce
  • 120 g fresh mozzarella, torn into pieces
  • Extra-virgin olive oil for drizzling
  • Fresh basil leaves

Instructions

  1. Preheat your oven to 550°F / 290°C with a pizza stone or steel inside for at least 45 minutes.
  2. Stretch the dough into a 12-inch round, leaving a slightly thicker rim.
  3. Spread the sauce thinly and evenly, then distribute the mozzarella.
  4. Drizzle with olive oil and bake for 6–8 minutes until the crust is blistered and cheese is bubbling.
  5. Remove from the oven and top with fresh basil. Slice and serve immediately; fresh basil goes on after the oven so it stays green and fragrant.

Recipe: Pepperoni Pizza

Ingredients

  • 1 dough ball
  • ½ cup no-cook pizza sauce
  • 150 g shredded low-moisture mozzarella
  • 60 g sliced pepperoni
  • 1 tablespoon melted butter mixed with ¼ teaspoon garlic powder (optional)
  • Grated Parmesan for finishing

Instructions

  1. Preheat the oven with a pizza stone or steel to 550°F / 290°C.
  2. Stretch the dough and place on a peel dusted with semolina or flour.
  3. Spread the sauce, scatter the mozzarella, and layer on the pepperoni.
  4. Bake until the cheese is bubbling and the pepperoni edges curl and crisp.
  5. Optional finish: brush the crust with garlic butter and sprinkle with Parmesan.