How do you make authentic Italian pizza from start to finish?

You start with good flour, warm water, and yeast — that’s the base. Mix it by hand, let it rest, don’t rush it. Then shape it soft, never with a rolling pin. Add crushed tomatoes, fresh mozzarella, maybe a little olive oil. Into a very hot oven — and out comes something worth sitting down for.

What makes an Italian pizza truly authentic?

It’s not about doing too much. It’s about knowing when to stop. The dough’s simple, the sauce is raw, and the toppings are few — but every piece means something. You taste the care, the memory, the way someone made it a hundred times before. That’s what makes it real.

What kind of cheese should I use?

Fresh mozzarella, the soft kind that comes in water. Tear it with your hands — don’t slice it thin. And don’t cover every inch with cheese. Let the sauce show through. Sometimes a pinch of pecorino is nice near the end, but only a little. It’s not a lasagna. It’s pizza.

Can I freeze the dough if I make too much?

Yes, and we do it all the time. Once the dough has risen, rub a little oil on it, wrap it tight, and freeze it. Later, take it out the night before and let it thaw slow in the fridge. It still bakes up beautiful — no one will know the difference.

Authentic Italian Pizza Recipe – Rustic, Simple & Full of Heart

Name: Authentic Italian Pizza Recipe – Rustic, Simple & Full of Heart
Prep time: 20 min
Cook time: 7 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 3 ½ cups tipo 00 flour (or mix with all-purpose if needed); 1 ¼ cups warm water; 1 tsp active dry yeast; 1 tsp sea salt; ½ tsp sugar; 1 tbsp olive oil; 1 cup crushed San Marzano tomatoes; 1 cup fresh mozzarella, torn; Fresh basil leaves; Extra olive oil for drizzling

Description

Authentic Italian pizza made the traditional way — with handmade dough, raw tomato sauce, and the warmth of family tradition. This recipe brings the flavors of a true Italian kitchen into your home.

Ingredients

Scale

3 ½ cups tipo 00 flour (or mix with all-purpose if needed)

1 ¼ cups warm water

1 tsp active dry yeast

1 tsp sea salt

½ tsp sugar

1 tbsp olive oil

1 cup crushed San Marzano tomatoes

1 cup fresh mozzarella, torn

Fresh basil leaves

Extra olive oil for drizzling

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 10 minutes.

2. Add flour and salt to the bowl, mixing with a wooden spoon or hands until a shaggy dough forms.

3. Drizzle in olive oil and knead on a floured surface for 8–10 minutes, until smooth and elastic.

4. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled.

5. Preheat your oven to the highest temperature (500°F or higher) with a baking stone, steel, or cast iron inside.

6. Gently stretch dough into a circle. Top with crushed tomatoes, torn mozzarella, and a drizzle of olive oil.

7. Bake for 5–7 minutes until crust is blistered and cheese is bubbling. Add fresh basil before serving.

Notes

Don’t overload with toppings — simplicity is the secret.

Let the dough rest longer if your kitchen is cool.

Leftover dough freezes beautifully after the first rise.

Reheat slices in a dry skillet, never the microwave — trust us.

Prep Time: 20 minutes
Cook Time: 7 minutes
Category: Pizza
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 2g
Sodium: 320mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 8g
Cholesterol: 15mg

Keywords: authentic Italian pizza, homemade pizza, Italian pizza dough