Easy Italian Style Homemade Pizza

Easy Italian Style Homemade Pizza has been the highlight of countless family gatherings for me with its chewy crust and fresh toppings filling the house with irresistible aromas It turns a regular evening into a celebration and is so simple that you will want to make it on repeat

First time I made this was when my best friend visited from Italy and we ended up laughing and reminiscing for hours over slices hot out of the oven The recipe became a new tradition

Ingredients

• All purpose flour: Essential for structure Look for finely milled high quality flour for better texture
• Instant yeast: Gives the dough its airy lift Choose fresh rapid rise yeast for best results
• Sugar: Helps activate the yeast and adds subtle flavor Use white granulated sugar for even mixing
• Salt: Enhances flavor and strengthens gluten Opt for fine sea salt
• Olive oil: Adds richness and moisture Cold pressed extra virgin olive oil will add fragrance and body
• Warm water: Activates yeast make sure it is just warm to the touch not hot
• Tomato sauce: Delivers classic Italian flavor Choose one with simple ingredients and rich tomato taste
• Ketchup: Adds a touch of sweetness for balance Use a brand with simple ingredients
• Mozzarella cheese: Melts perfectly for that gooey pull Buy blocks and shred yourself for the best melt
• Fresh mozzarella: Adds creamy bites and visual appeal Look for soft balls packed in water
• Prosciutto: Brings salty savory notes Get freshly sliced if possible
• Fresh arugula: Offers peppery crunch Look for bright green vibrant leaves
• Cherry tomatoes: Adds bursts of tang and color Use ripe and juicy ones
• Olive oil: For finishing and drizzling Choose your freshest bottle
• Kosher salt: For seasoning and finishing Gives a clean salt taste
• Black pepper: Adds gentle spice Use freshly cracked for more aroma
• Oregano seasoning: Brings that familiar pizzeria flavor Go for dried oregano with potent aroma
• Sweet balsamic glaze: Optional for tangy sweet finish Buy a quality aged variety or reduce balsamic vinegar yourself

Step-by-Step Instructions

Making the Base:

Begin by placing one cup of flour instant yeast sugar and salt into a large mixing bowl Stir thoroughly to combine these dry ingredients and create a homogenous base for your dough

Forming the Dough:

Pour in your olive oil and warm water mixing with a sturdy wooden spoon Keep blending as you slowly add another cup of flour followed by more in small increments as needed The dough should become soft slightly sticky and pull away from the sides of the bowl easily

Oiling and Proofing:

Lightly coat a separate large bowl with olive oil using a pastry brush so the dough will not stick Dust your hands with flour shape the dough into a smooth ball and transfer it into the oiled bowl Roll it around gently Coat the dough with oil on all sides then cover tightly with plastic wrap Set aside in a cozy spot to rise for about thirty minutes or until the dough doubles in size

Kneading and Shaping:

After rising gently press down the dough to release gases and move it to a floured work surface Knead the dough briefly just three to five turns should be enough Shape by hand or roll it out into a twelve to fifteen inch circle on a pizza pan Pinch or fold the edges to make a sturdy rim

Saucing and Topping:

Spread a generous layer of tomato sauce evenly over the dough from center to edge Drizzle olive oil over the sauce for extra richness Add a sprinkle of kosher salt and oregano to brighten the flavors Mound grated mozzarella cheese evenly without overloading Crack fresh black pepper over the surface then artfully arrange prosciutto slices on top

Baking to Perfection:

Place your pizza into a fully preheated four hundred fifty degree oven and bake for fifteen to twenty minutes Watch for a golden crisp crust and bubbling cheese

Finishing Touches:

Immediately after pulling from the oven scatter the top with fresh arugula fresh mozzarella slices and halved cherry tomatoes Optionally drizzle a sweet balsamic glaze for that restaurant finish Finally slice and serve while still warm for the best experience

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My favorite part is always dotting the pizza with fresh mozzarella just before serving It reminds me of vacationing on the Amalfi Coast where every pizza was topped with pillowy cheese My younger brother once tried to sneak extra cherry tomatoes on his half which is now a running joke in our family

Storage Tips

Store cool leftover pizza slices in a tightly sealed container in the refrigerator for up to three days To reheat place the slices in a hot oven or on a skillet to bring back the crispness Microwaving will warm the pizza but you might lose some of that beloved crunch

Ingredient Substitutions

If you are out of prosciutto thinly sliced ham or turkey can work in a pinch Vegetarians can leave it off altogether For a gluten free version substitute your preferred blend of all purpose gluten free flour For cheese alternatives try smoked provolone or even a sprinkle of parmesan for deeper flavor

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Serving Suggestions

Serve this homemade pizza as a main dish for casual gatherings or weeknight dinners For the full Italian experience offer alongside a fresh green salad and sparkling water Kids love it with just cheese while adults can enjoy the works topped with extra arugula or chili flakes

Cultural Context

Italian pizza has humble origins as a peasant food meant to stretch simple ingredients The combination of tomato mozzarella and olive oil is rooted in Southern Italian cooking The addition of prosciutto and arugula particular to pizzas from northern and central regions adds a layer of luxury People in Italy often share large pizzas at the table each with its own topping and style

Recipe FAQs

→ How do I achieve a crispy pizza crust?

To achieve a crispy crust, bake your pizza in a preheated oven at 450°F. Using a pizza stone or a well-heated metal pan helps absorb moisture, giving you a firm and golden base.

→ Can I substitute fresh mozzarella with shredded mozzarella?

Yes, you can use shredded mozzarella if fresh mozzarella isn't available. Fresh mozzarella provides a creamy texture, while shredded offers a consistent melt.

→ How long should I let the dough rise?

Allow the dough to rise for about 30 minutes in a warm spot, or until it doubles in size. This resting period ensures a light and airy texture.

→ What toppings pair well with arugula and prosciutto?

Cherry tomatoes, balsamic glaze, and fresh mozzarella slices complement arugula and prosciutto, adding freshness and balance to the flavors.

→ Is it necessary to pre-bake the pizza dough?

Pre-baking is not required. Assemble your pizza with toppings and bake until the crust is golden and cheese is melted and bubbling.