Italian pizza

Personally, my best evenings with friends or family are usually around pizza! I love to make it with the dough (sometimes thin and crisp, I also like the thicker “bread” pizza dough). Here is my personal recipe (I know there are hundreds), and also my favorite garnish: tomato sauce with homemade herbs, mozzarella, fresh tomatoes, Italian raw ham, and fresh arugula (basil would have been so hot).

The dough is very quick to make (especially if you use a bread machine or a robot) and must rise 1 hour. Everything else is a child’s play, the garnish, I make it with my guests who choose what they want (tomato or crème fraîche base, chorizo, smoked turkey, Parma ham, or anchovies and olives… the one my mother prefer ).

Baking is quick (10 to 12 minutes at 220 ° C), in the lower part of the oven (or in the pizza oven if you are lucky enough to have one).

Tip: prepare your dough balls in advance during the day and store them in the fridge for slower growth. If I have some dough left, I spread it, roll it in baking paper and freeze it, handy for the next time. Check out my latest recipe for pissaladiere, a southern specialty made from this homemade pizza dough.

Italian pizza
Italian pizza


For the dough (3 pizzas with these proportions)
500 g flour (or a mixture of 250 g normal flour + 250 g bread flour)
1 C. 1 teaspoon salt
1 C. olive oil
1 sachet of dehydrated baker’s yeast (about 6 to 8 g in general)
250 ml of water at room temperature
For garnish :
2 Onions
2 cloves garlic
300 ml passata or tomato coulis
1 tsp. 1 tsp Provence herbs (thyme, oregano, rosemary …)
2 or 3 fresh tomatoes or cherry tomatoes (optional)
Mozzarella or grated Emmental cheese
Chiffonade of Italian ham
Black olives


In a bowl, make one then with the flour, and put the salt on one side, the yeast on the other (make sure not to put the salt and the yeast in contact when starting)
Add the water in the center, mix to obtain a homogeneous dough, and knead for 10 minutes by hand on the work surface or using a bread machine or a robot with the dough hook
Add the olive oil and knead for another 5 minutes
Cover with cling film in contact with the dough, and let rise for 1 hour at room temperature, the dough should double in volume
Remove the air from the dough, pressing on it with your hand, then divide the dough into 2 or 3 balls depending on the number of pizzas desired
Let the dough balls rest for 30 minutes, covering them with cling film
Spread each ball of dough on the work surface (if the dough shrinks, avoid flouring your work plan, it will hang and spread more easily).
Place the circle of dough on a baking sheet with a sheet of baking paper and garnish with the pizza sauce before baking
Preparation of the pizza sauce:
Brown the minced onion and garlic in a little olive oil, add the tomato coulis, the Herbs of Provence (thyme, rosemary, or oregano) and simmer for 10 minutes over low heat.
Spread a little tomato sauce on the pizza dough
Distribute the filling evenly (cut tomatoes, mozzarella, ham, etc.) >> it’s up to you to let your imagination run wild 🙂
Put in the bottom of the oven for 10 minutes at 220 ° C, oven very hot
Serve with arugula … it stings a bit, it’s excellent 🙂

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