Best Classic Italian Pizza Recipes

Classic Italian Pizza image

Provided by Sam O'Sullivan

Time 30m

Yield Serves 4

Number Of Ingredients 39

250g flour (preferably '00'), plus extra for dusting
250g plain wholemeal flour
7g dried fast-acting yeast
325ml warm water
1 tbsp caster sugar
1.5 tbsp olive oil
250g flour (preferably '00'), plus extra for dusting
250g plain wholemeal flour
7g dried fast-acting yeast
325ml warm water
1 tbsp caster sugar
1.5 tbsp olive oil
2 x 400g can chopped tomatoes, drained
3 tbsp tomato puree
3 cloves garlic, peeled
2 tsp sugar
1 tsp sea salt
1 tsp dried oragano
1 tbsp chopped basil leaves (or 1 tsp dried)
Pinch of black pepper
250g flour (preferably '00'), plus extra for dusting
250g plain wholemeal flour
7g dried fast-acting yeast
325ml warm water
1 tbsp caster sugar
1.5 tbsp olive oil
2 x 400g can chopped tomatoes, drained
3 tbsp tomato puree
3 cloves garlic, peeled
2 tsp sugar
1 tsp sea salt
1 tsp dried oragano
1 tbsp chopped basil leaves (or 1 tsp dried)
Pinch of black pepper
50g blue cheese
50g buffalo mozzarella
One large mushroom, sliced
Small handful cherry tomatoes, halved
50g parmesan, finely grated

Steps:

To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.
Meanwhile, make the tomato sauce by blending all of the ingredients together.
Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.
Roll out the dough and place on a large baking tray. Spread the tomato base over the pizza before topping with the blue cheese and mozzarella, then the mushrooms and cherry tomatoes.
Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve.

An Italian's Classic Pizza Dough image

Provided by Country Chef

Categories Breads

Time 1h

Yield 2 pies, 4-6 serving(s)

Number Of Ingredients 8

1 teaspoon salt
1 tablespoon honey
2 tablespoons olive oil
3/4 cup cool water
1 (1/4 ounce) envelope active dry yeast
1/4 cup warm water
3 cups flour
2 tablespoons butter

Steps:

In a small bowl combine salt, honey, olive oil, and cool water.
Mix well and set aside.
In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
After proofing combine honey mixture and yeast in one large mixing bowl.
Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
Place dough ball on lightly floured surface and knead until smooth.
Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
Divide into two equal sized dough balls.
If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
Roll out into two pies and add your favorite sauce and topping combinations.

Nutrition Facts : Calories 473.6, Fat 13.6, SaturatedFat 4.7, Cholesterol 15.3, Sodium 637, Carbohydrate 76.6, Fiber 3, Sugar 4.6, Protein 10.5