The perfect homemade Italian pizza

An Italian mother's secret recipe

Hey there, pizza lovers!

We asked an Italian mother to send us her secret recipe for a perfect homemade pizza, and now we are sharing it with you! Are you ready?

Ingredients for about 6 pizzas

For the dough:

  • Brewer’s yeast 3 g
  • Flour: 1 kg (use white plain flour 0 or 00)
  • 100 g ground or double-milled semolina
  • Lukewarm water 700 ml
  • Malt powder 2 teaspoons
  • Salt 3 tsp

The topping depends on your own personal taste. Some classic Italian pizzas are:

  • Margherita (tomato sauce, mozzarella, fresh basil, dried oregano);
  • Prosciutto e funghi (tomato sauce, mozzarella, thinly sliced ham and mushrooms);
  • Diavola (outside Italy it is known as Pepperoni – tomato sauce, mozzarella, hot salami);
  • Tonno e cipolla (tomato sauce, tuna and chopped onions);
  • Verdure (tomato sauce, grilled veggies, mozzarella – optional).

But you can use pretty much any ingredients you like (just skip the pineapple, otherwise you’ll make any Italian grind his/her teeth 🙂 ).

The secret to a perfect pizza crust is preparing the dough one day before baking.

Prepare the dough

1. Be patient

Melt the yeast in the warm water by stirring with a wooden spoon. Add the malt while continuing to stir. Add the flour a little at a time, stirring constantly with the wooden spoon and then kneading with your hands.

When the flour is mixed, add the rest of the ingredients and continue to knead.

Let the dough rest in a big bowl covered by a plastic film for about 30 mins. Then take it out, put it gently on the table and fold it just a couple of times.

Cover the dough with the upside-down bowl and let it rest for one hour. Then fold the dough again and put it back into the bowl. Cover it and let it rest for 2 hours. After that, put the bowl in the fridge where the dough should rest for about 20 hours.

2. We’re almost there…

After 20 hours, take the dough out of the fridge and let it rest at room temperature for one hour.

Then divide it and shape it into balls of about 250 gr each. Let the dough balls rest again at room temperature for 2 hours (this time is approximate, as it depends on the temperature of the environment and other factors).

3. The fun part

By using your hands (DO NOT use a rolling pin) make from each ball a round, flat shape that will be your pizza base.

Heat a non-stick pan. When the pan is hot, put the pizza inside (without using oil) and leave it for about 2 minutes (in the meantime season the surface with tomato sauce, a little bit of olive oil, oregano powder and the other ingredients of your choice, without exaggerating the quantities).

Tip: make sure to prepare the toppings in advance, because you need to do this part very quickly, you don’t want the base to burn.

4. Bake

After 2-3 minutes, put the pizza in the pre-heated oven in grill mode and leave it until the edges are golden brown. It may take 2 to 6 minutes, so always keep an eye on the pizza, making sure it doesn’t burn.

Once you take it out, you can add a little Italian extra-virgin olive oil , some fresh basil and you are ready to serve it.

Buon appetito! 

You can find the video instructions on our Instagram page @twoitaly.

Make sure to share this post with your friends and send us some pictures of your own perfect Italian pizza!