Making real Italian pizza at home is easier than you think—and the result is pure magic: a golden, airy crust, a rich tomato sauce, and gooey mozzarella, all topped with fresh basil and olive oil. This recipe uses a pre-ferment (poolish) to develop deep flavor and an incredibly light texture. Whether you're a pizza purist or just a fan of homemade comfort food, this method brings the flavors of Neapolitan-style pizza right into your kitchen.
Why Everyone Will Love This Recipe
Authentic flavor and texture just like in an Italian pizzeria.
Uses a poolish pre-ferment for better rise and aroma.
Crispy outside, soft and airy inside.
Simple, fresh toppings that let the dough shine.
Great for pizza night with family or friends.
What Is Italian Pizza?
Italian pizza, particularly the Neapolitan style, is defined by its thin, chewy crust, charred edges, and minimal toppings. It originated in Naples and is traditionally cooked in a wood-fired oven at extremely high heat. This version replicates that experience at home using a baking stone and grill finish. The long fermentation with a poolish makes the dough light and digestible while preserving the deep wheat flavor typical of classic Italian pizza.
Cooking Tips
- Use high-protein flour (W > 300) to create strong gluten structure for chewy, airy dough.
- Allow the poolish to ferment for 18 hours—don’t rush it.
- Preheat the oven with the stone inside for at least 40 minutes to mimic a pizza oven's bottom heat.
- Use fior di latte di Agerola if possible—it melts beautifully without making the pizza soggy.
- Finish the pizza under the broiler/grill for a crisp top and melted cheese.
Frequently Asked Questions
What is poolish and why is it used in pizza dough?
Poolish is a type of wet pre-ferment made with equal parts flour and water, plus a small amount of yeast. It develops flavor and improves dough structure without commercial enhancers.
Can I make the dough without poolish?
Yes, but the flavor and texture will be less complex. Poolish gives the crust a bakery-quality crumb and aroma.
What's the best cheese for Italian pizza?
Fior di latte or fresh mozzarella made from cow's milk is traditional. Let it drain well to avoid soggy pizza.
Do I need a pizza stone?
Highly recommended. A baking stone or steel helps replicate a wood-fired oven by delivering intense bottom heat.
Can I use canned tomatoes?
Yes! Whole peeled San Marzano tomatoes crushed by hand offer the best flavor and texture for pizza sauce.
How to Store Italian Pizza
Wrap leftover pizza slices in foil or store them in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or skillet to restore crispness.
How to Freeze Italian Pizza
You can freeze both baked pizza slices and raw dough balls. Wrap well and freeze for up to 1 month. Thaw dough in the fridge overnight and bake as usual.
Ingredients
How to Make Real Italian Pizza at Home
Mix the flour, water, and yeast in a bowl. Cover and let it sit at room temperature for 18 hours.
Mix the flour, water, and yeast in a bowl. Cover and let it sit at room temperature for 18 hours.
Add the remaining flour, yeast, and the salt-water mixture to the poolish. Mix until a smooth dough forms.
Add the remaining flour, yeast, and the salt-water mixture to the poolish. Mix until a smooth dough forms.
Knead until well-structured, then fold a few times on a floured surface. Let it rest for 10 minutes.
Knead until well-structured, then fold a few times on a floured surface. Let it rest for 10 minutes.
Shape into dough balls and let rise at room temperature for 3 hours, covered.
Shape into dough balls and let rise at room temperature for 3 hours, covered.
Crush peeled tomatoes by hand, season with salt, olive oil, and torn basil leaves.
Crush peeled tomatoes by hand, season with salt, olive oil, and torn basil leaves.
Slice the mozzarella and let it drain in the fridge to reduce moisture.
Slice the mozzarella and let it drain in the fridge to reduce moisture.
Set your oven to fan mode at the highest temperature. Place a pizza stone on the bottom rack and preheat for 40 minutes.
Set your oven to fan mode at the highest temperature. Place a pizza stone on the bottom rack and preheat for 40 minutes.
Flatten and stretch each dough ball by hand. Add tomato sauce and drizzle with olive oil.
Flatten and stretch each dough ball by hand. Add tomato sauce and drizzle with olive oil.
Switch the oven to static mode and bake on the hot stone for 5–6 minutes.
Switch the oven to static mode and bake on the hot stone for 5–6 minutes.
At about 75% doneness, pull the pizza halfway out, add mozzarella and Parmesan.
At about 75% doneness, pull the pizza halfway out, add mozzarella and Parmesan.
Move the stone to the top rack, switch to grill/broil mode, and cook for another 2 minutes to melt and brown the cheese.
Move the stone to the top rack, switch to grill/broil mode, and cook for another 2 minutes to melt and brown the cheese.
Remove from the oven, top with fresh basil, and drizzle with olive oil. Slice and enjoy immediately.
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