Homemade Thin-Crust Pizza
Hand-stretched thin dough, fresh tomato sauce and stretchy mozzarella. Pizzeria-style pizza at home.
Pizza is a meal the whole family can make together: grown-ups stretch the dough while children add the toppings. A home oven can’t match a pizza oven’s heat, but a few tricks get you very close.
Secrets of a crisp pizza
- Preheat the oven for a long time with the tray inside.
- Stretch the dough by hand, not with a rolling pin, to keep air in the rim.
- Go easy on the toppings; too many make the base soggy.
Nutrition
Per serving (≈ 380 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Make the dough
Dissolve the yeast in the warm water, then add the flour, salt and olive oil. Knead for 8–10 minutes until smooth and elastic. Cover and leave for an hour until doubled.
Sauce
Season the passata with a pinch of salt, the oregano and a drop of olive oil. There is no need to cook it; it bakes on the pizza and keeps a fresh flavour.
Shape and top
Divide the dough in two and stretch each piece by hand into a 28–30 cm round, leaving a thicker rim. Spread with sauce and top with mozzarella, salami, pepper and olives.
Bake hot
Preheat the oven to its maximum (250–270°C) with a tray or stone inside for 30 minutes. Slide the pizza onto the hot surface and bake for 8–12 minutes until the crust is browned and the cheese bubbles.
Cook’s tips
- 1Pat the mozzarella dry or the pizza will be watery.
- 2Add fresh basil after baking.
- 3An upturned baking tray works in place of a pizza stone.
- 4Dust the work surface and baking tray with a tablespoon of semolina or cornmeal to prevent sticking. This technique adds a distinct crunch to the base and makes it easier to slide the pizza into the oven.
Serving & storage: Serve the slices immediately with a side of garlic dipping sauce or a light arugula salad. Store any remaining portions in the refrigerator for up to three days, wrapped tightly in foil. For the best texture, reheat leftover slices in a preheated skillet over medium heat until the bottom is crisp and the cheese has softened.
Making the dough ahead
The dough keeps in the fridge for one to three days, and a slow rise makes it even more flavourful. Take it out an hour before baking.
The takeaway
Homemade pizza beats takeaway, and making it is half the fun. Change the toppings and try something new every time.
