How to make homemade pizza: all the keys and recipe

How to make homemade pizza: all the keys and recipe

Let’s start by getting one thing clear: Pizza is eaten in a pizzeria. for something pizzaiolos – It’s funny, but now that I think about it, I’ve never seen one pizzaiola– are formed over the years, and dome stoves are built, wood or gas, which reach a temperature of 450 ° C. Why is temperature so important? Because the dough will be cooked in less than two minutes – 60 to 90 seconds if we pay attention to the instructions of the Neapolitan pizza school – without losing moisture and without the ingredients on top getting too crispy.

Does this mean we have to give up baking pizza at home and put up with having to call our favorite cheese and tomato dough vendor whenever we feel like it? Not at all: a home oven, even the simplest one with its meager 250 ° C, can give us some joys and better results than the cold and rubbery pizza that many couriers bring.

There are hundreds of recipes for homemade pizza dough, each with its own trick: what kind of flour, what temperature of water, how long to add salt. I want to start from scratch and recommend that you start with this basic recipe. It works, it’s easy, and once you get the hang of it – the masses always need a little practice – feel free to experiment. So, I offer a basic recipe, two different ways of baking and several options for toppings.

mass and time

To make the dough, the only secret is time. You have probably heard of cold fermentation, 24- or 48-hour fermentation. At home, you will cook – yes, you are the dough for 24-hour cold fermentation. To make it easier for you to organize, we will divide the operation into four steps:

  1. kneading If the pizza is to be eaten at noon, prepare the dough at lunchtime the day before. If it’s for dinner, when you cook dinner the day before. Then you place the dough quietly in the refrigerator.

  2. Tempered. Take the dough out of the fridge at the previous meal: if it’s at noon, take it out when you go to breakfast – if you don’t have breakfast at 12 – if it’s for dinner, take it out when you go to eat.

  3. Formed. After the first fermentation, it is necessary to form balls: this will be done a couple of hours before baking.

  4. Finally, there comes a moment when you need to stretch the dough and spread it when you are actually going to eat it.

It takes a long time for pizza dough to be more digestible – so the yeast will do its job of converting – and to have more flavor: even plain flour from the supermarket gets richer with more hours of fermentation.

Shape: round or rectangular?

Usually we think of a round pizza, but at home it is more practical to make it rectangular, in the same oven tray. Advantages? With a batch, you will feed more people and be able to cut it regularly. Also, in a home oven, the edge usually doesn’t develop either, and I almost choose to ignore it, coating the entire dough with the ingredients as if it were a pizza. al taglio. In the recipe, I give you instructions on how to cook pizza in both versions, round or rectangular.

toppings: tomatoes, cheese and…

What’s on top of the pizza could be the cause of fratricidal wars, or at least eternal memes: from the Orthodox “or marinara or Margareteven those who put cod fillets in batter. I argue that pizza has a place for everything, if it makes sense: not too many ingredients and they go together well. So you can give wings to your imagination, trying not to overdo it with two ingredients (besides tomato and mozzarella).

Speaking of tomatoes, after dough, this is the second most important ingredient for a good pizza. I used trade wind until I saw Emilio Santoro making it in his pizzeria in Santiago, and the tomato on his pizza just drives me crazy: now I take good whole tomatoes without skins, drain them a little and grind them at low speed. A pinch of salt and some infused basil leaves and it’s perfect: fresh, slightly tart and delicious.

As for cheese, I’m a fan of mozzarella. Fjordilatte – cow’s milk – for pizza. Buffalo mozzarella is very tasty, but too moist, and moisture is the enemy of pizza. In fact, when we use mozzarella Fjordilatte Let it dry a bit so it doesn’t release too much water. You can take it out of the bag and leave it on a plate in the fridge, or cut it into pieces or cut it up and let it dry out a bit.

Pizza rossa: tomato and nothing else. This is not the pizza you usually find in pizzerias, but in bakeries. We eat it as a snack and you can do the same at home. Prepare pizza on a rectangular plate and cover it with a fairly thick layer of tomato. In the oven, it will dry out and caramelize, becoming delicious.

Marinara: tomatoes, minced garlic, (slightly) dried oregano. A pizzeria version of a rossa pizza.

Margaret: tomatoes, mozzarella Fjordilattefresh basil.

with anchovies: tomatoes, mozzarella fiordilatte and anchovies – if you do not want them to disappear completely, add them to the pizza 3-4 minutes before you take it out of the oven.

with eggplant: You can cook sliced ​​eggplant in the oven, grilled or deep-fried. Good without tomatoes too.

With turnip greens and creoles: or how to make pizza from there with the ingredients from here. Argentine Creole chorizo ​​is best reproduced sauce fresh Italian, but you can also use fresh sausage. Remove the skin and cut them into small pieces. Turnip greens, Galician relatives of the Neapolitan friarielli, must first be boiled and fried. A touch of cayenne pepper looks good too. This is also a white pizza, that is, without a tomato.


The one to have the patience that the dough ferments.


For two round pizzas or for an oven plate

  • 500 g strong flour
  • 325 g water
  • 5 g fresh yeast
  • 10 g fine salt
  • a drop of extra virgin olive oil


  1. Weigh all ingredients in a large bowl; A large container of Tupperware with a lid is also suitable: flour, salt, water, yeast (I indicate five grams, but you can measure it by eye: a crumb of fresh yeast) and olive oil at the end; a tablespoon will suffice. If you have a robot with a dough hook, do this, but you can do it manually. Mix well and knead until you get an elastic and homogeneous dough. You don’t have to go to great lengths here because most of the work will be done over time.

  2. Cover the bowl with plastic wrap—I use one of those shower caps that hotels give out—or, if you’re using a plate, cover it. The dough can be left for half an hour, or you can immediately put it in the refrigerator.

  3. Leave the dough in the fridge until the next day’s breakfast (if it’s for lunch) or until you’ve cleared the midday table (if it’s for dinner). Remove it from the refrigerator and leave it in a place where it will not interfere with warming up.

  4. A couple of hours before eating, clean the counter, sprinkle with a little flour and transfer the dough there.

  5. To make the pizza sheet: Fold the dough in thirds, first horizontally and then vertically. Not crushing, but not with exaggerated delicacy. We need to “lift” the dough a little, compress it and give it a roughly rectangular shape. Grease a baking sheet with a little olive oil, place the dough there and cover with a cloth to rest for an hour or more.

  6. To make two round pizzas, divide the dough into two pieces and fold each piece on top of itself, as if you were going to make a tourniquet. Turn it over – it should have a nice round shape – and leave it on a lightly floured tray covered with a cloth.

  7. If you are going to stretch the pizza, first of all, preheat the oven to the maximum up and down. If you’re going to make a round pizza, make sure you have a metal pan in the oven so the pizza can heat up.

  8. Prepare the rest of the ingredients: mash the whole peeled tomatoes, drain a little water and leave a couple of basil leaves for flavor. Cut or chop the mozzarella into small pieces. Fjordilatte and let it dry a little in a colander or on kitchen paper.

  9. Stretch the pizza – if it’s in a pan, grease your hands with a little olive oil and gently stretch it until you cover the entire surface. You may need to take a few breaks to allow the dough to stretch easily without breaking. If you are rolling out a round pizza, work your way gently from the center outwards until you have a disk about 25-30 cm in diameter. Transfer the round dough onto a piece of parchment paper so that you can easily transfer it to the baking sheet later.

  10. Top the pizza: first the tomato (in the case of grilled pizza, it can reach the edge), and then the mozzarella. Fjordilatte well distributed. If other ingredients are used, they will come after. Lightly salt, put a string of olive oil and bake! If you are baking your pizza in a skillet, place it at the lowest point in the oven. If you chose a round pizza, move it using another baking sheet to a metal baking sheet that is very hot in the oven.

  11. The pizza should be ready, depending on your oven, in 8-11 minutes. It’s possible that the mozzarella fiordilatte is cooked too much: if this is the case and you don’t like it, you can bake the pizza with just the tomatoes first, and add the cheese (and other ingredients) after three to four minutes. ). Serve immediately and wait until it burns to eat it (if you can, if not: good luck).

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