Pizza Maison

Pizza Maison – Easy Homemade Artisan Pizza Recipe

ByBella Skye
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Pizza Maison

Pizza maison means homemade pizza, but a truly good pizza maison is more than dough topped with sauce and cheese. It is about controlling each part of the process so the crust becomes crisp underneath, light around the edges, and strong enough to hold the toppings without becoming soggy. When you make pizza at home, you can also control the amount of sauce, cheese, vegetables, herbs, and cured meats, making every pizza exactly the way you like it.

Easy Appetizers

The foundation is the dough. A good homemade pizza dough should be soft and slightly elastic before baking, then develop a crisp base and a pleasantly chewy interior in the oven. The dough does not need complicated handling. The important details are using the correct amount of water, giving the dough enough time to rest, and avoiding excessive flour during shaping. This pizza maison recipe uses a simple dough made with bread flour, instant yeast, water, olive oil, salt, and a small amount of honey. The dough is easy enough for a home cook but has enough structure for a professional-style result.

The sauce is intentionally simple. Crushed tomatoes, garlic, olive oil, salt, black pepper, and dried oregano create a fresh tomato base that allows the crust and toppings to remain noticeable. There is no need to cook the sauce for a long time because it will continue cooking and concentrating inside the hot oven. Mozzarella provides the creamy, stretchy cheese layer associated with classic pizza. A small amount of Parmesan adds a stronger savory flavor and helps create a beautifully browned surface. Fresh basil can be added after baking so its aroma stays bright.

One of the advantages of pizza maison is that the basic dough can become many different styles. You can make a simple cheese pizza, a vegetable-heavy pizza, a spicy Sopressata Pizza, or an Italian Pizza With Arugula finished with fresh greens after baking. Arugula is particularly useful as a finishing ingredient because it adds peppery freshness to rich toppings. A combination of thinly sliced prosciutto, mozzarella, Parmesan, and fresh arugula creates a balanced pizza that resembles an Arugula Proscuitto Pizza while remaining practical to make at home.

You can also use this dough for a Pizza Artisan approach. Artisan pizza does not require expensive equipment or complicated ingredients. It mainly depends on good dough handling, high heat, restrained toppings, and attention to texture. For cooks interested in lighter pizza ideas, pita bread can also be used as a shortcut. A Pitta Pizza Healthy variation can be made with whole wheat pita, a thin layer of tomato sauce, moderate cheese, and plenty of vegetables. It will not have the same texture as traditional yeast dough, but it is convenient for a quick meal.

A Margherita Pita Pizza is another useful variation when you want something fast. Pita provides a crisp base, while tomato, mozzarella, basil, and olive oil keep the topping combination simple and fresh. This recipe can also be adapted to different regional pizza styles. Montreal Style Pizza, for example, can inspire a pizza with a more generous topping arrangement and a substantial crust, while a thinner homemade base can be used when you prefer a lighter and crispier result.

Pizza Florentine is another useful source of inspiration for homemade pizza. Spinach, garlic, cheese, and sometimes egg can be used to create a rich but vegetable-focused topping. The same basic dough gives you a flexible foundation for experimenting with different flavor combinations.

The term Elliot Pizza can refer to different pizza-related searches or styles depending on context, so this recipe does not attempt to reproduce a specific restaurant preparation. Instead, the homemade dough and topping method provide a flexible base for creating your own version with ingredients you enjoy. The main goal is to make pizza that tastes fresh and balanced rather than overloaded. Too much sauce can make the center wet, too much cheese can prevent the crust from becoming crisp, and too many toppings can weigh down the dough. A restrained approach usually produces a better homemade pizza.

High oven temperature is another important part of the process. A properly heated oven gives the dough enough heat to expand quickly while helping the bottom develop a crisp texture. A preheated pizza stone or steel can improve the result, but a heavy baking sheet can also work well.

Pizza maison is especially rewarding because the finished pizza can be customized for different occasions. Make one large pizza for a family dinner, prepare several smaller pizzas for guests, or let everyone choose their own toppings. Once you understand the basic dough, sauce, and baking method, homemade pizza becomes much easier. The recipe below gives you a reliable starting point and enough flexibility to create everything from a simple Margherita-style pizza to a more elaborate Pizza Artisan.

Why You’ll Love This Recipe

  • The dough uses simple ingredients that are easy to find in most grocery stores.
  • The crust develops a crisp bottom while remaining soft and chewy inside.
  • The tomato sauce takes only a few minutes to prepare.
  • The recipe gives you control over the amount of cheese and toppings.
  • The dough can be prepared ahead of time for easier meal planning.
  • High-temperature baking creates a more professional pizza texture at home.
  • The recipe works with classic toppings as well as creative combinations.
  • Fresh arugula can be added after baking for a bright contrast to rich cheese and cured meat.
  • The same dough can be used for variations inspired by Italian Pizza With Arugula and Pizza Florentine.
  • You can make a spicy Sopressata Pizza without changing the basic dough recipe.
  • The dough can also be adapted into smaller pita-style pizza ideas when you need a quicker meal.
  • Homemade pizza allows you to adjust the crust thickness according to your preference.
  • The recipe is suitable for family dinners, casual entertaining, and make-your-own-pizza nights.

Preparation and Cooking Time, Also Serving

  • Prep Time: 30 minutes
  • Dough Rising Time: 1 1/2 to 2 hours
  • Optional Cold Fermentation: 12 to 24 hours
  • Sauce Preparation: 5 minutes
  • Baking Time: 10 to 14 minutes per pizza
  • Total Time: Approximately 2 hours 45 minutes without cold fermentation
  • Servings: 4
  • Yield: 2 medium pizzas
  • Pizza Size: Approximately 11 to 12 inches each
  • Difficulty: Moderate
  • Best Served: Hot and freshly baked

The dough can be made a day ahead and refrigerated for a slower fermentation. If using this method, allow the dough to sit at room temperature for approximately 45 to 60 minutes before shaping so it becomes easier to stretch.

If you are making the pizza on the same day, allow the dough to rise until it has noticeably expanded and feels soft and airy. The exact rising time depends on the temperature of your kitchen.

Ingredients

For the Pizza Dough

  • 3 cups bread flour, approximately 390 grams
  • 1 1/4 cups warm water, approximately 300 milliliters
  • 2 teaspoons instant yeast
  • 1 teaspoon honey
  • 1 1/2 teaspoons fine sea salt
  • 1 tablespoon extra-virgin olive oil

For the Tomato Sauce

  • 1 cup crushed tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, finely grated
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

For the Cheese Topping

  • 8 ounces low-moisture mozzarella, shredded or thinly sliced
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons fresh basil leaves, torn

Optional Toppings

  • 3 ounces thinly sliced sopressata
  • 2 ounces thinly sliced prosciutto
  • 2 cups fresh arugula
  • 1 cup baby spinach
  • 1/2 cup sliced mushrooms
  • 1/2 cup thinly sliced bell pepper
  • 1/4 cup thinly sliced red onion
  • 1 tablespoon extra-virgin olive oil for finishing
  • Crushed red pepper flakes, as desired

Substitution Notes

  • Bread flour can be replaced with all-purpose flour, although the crust may have slightly less chew and structure.
  • Instant yeast can be replaced with active dry yeast. Allow it to dissolve in the warm water for several minutes before mixing.
  • Honey can be replaced with a small amount of granulated sugar or omitted entirely.
  • Low-moisture mozzarella can be replaced with fresh mozzarella, but fresh mozzarella should be drained and patted very dry before using.
  • Parmesan can be replaced with Pecorino Romano for a sharper, saltier finish.
  • Crushed tomatoes can be replaced with canned whole peeled tomatoes that have been crushed by hand.
  • Fresh basil can be replaced with a small amount of fresh parsley, although basil gives the pizza a more traditional Italian character.
  • Bread flour can be combined with whole wheat flour if you want a more rustic crust, but keep at least half of the flour as bread or all-purpose flour for better structure.
  • Sopressata can be replaced with pepperoni, salami, or another thinly sliced cured meat.
  • Prosciutto is best added after baking or during the final minute of baking so it retains its delicate texture.
  • Arugula can be replaced with baby spinach, mixed greens, or fresh basil if you prefer a milder topping.
  • For a Pitta Pizza Healthy shortcut, use whole wheat pita instead of the homemade dough and reduce the baking time.
  • For a Margherita Pita Pizza, use pita, tomato sauce, mozzarella, basil, and a small drizzle of olive oil.
  • If you want a dairy-free pizza, use a suitable plant-based mozzarella alternative and omit the Parmesan.
Pizza Maison

Step-by-Step Instructions

pizza vector

Step 1: Make the Pizza Dough

Place the warm water, honey, and instant yeast in a large mixing bowl and stir briefly, then add the bread flour, salt, and olive oil and mix until a rough dough forms with no large patches of dry flour remaining. Transfer the dough to a lightly floured work surface and knead for approximately 7 to 9 minutes until it becomes smooth, elastic, and slightly tacky without feeling excessively sticky, then shape it into a ball and place it in a lightly oiled bowl.

pizza vector

Step 2: Let the Dough Rise

Cover the bowl tightly with plastic wrap or a clean reusable cover and leave the dough in a warm, draft-free area for approximately 1 1/2 to 2 hours, or until it has increased noticeably in volume and feels soft when gently pressed. For deeper flavor, divide the dough into two portions after the first rise, place each portion in a lightly oiled covered container, and refrigerate for 12 to 24 hours before bringing it back to room temperature for shaping.

pizza vector

Step 3: Prepare the Sauce and Toppings

Combine the crushed tomatoes, olive oil, grated garlic, dried oregano, salt, and black pepper in a small bowl and stir until evenly mixed, then prepare all toppings before shaping the dough by shredding the mozzarella, grating the Parmesan, washing and thoroughly drying the arugula, slicing any vegetables, and arranging the cured meats so everything is ready to use once the dough is stretched.

pizza vector

Step 4: Preheat the Oven

Place a pizza stone, pizza steel, or heavy baking sheet in the oven and preheat it to 500°F or the highest temperature your oven safely reaches for at least 30 to 45 minutes before baking. If using a baking sheet, turn it upside down so the flat underside can be used as a larger baking surface, and keep the oven fully heated while you shape the dough.

pizza vector

Step 5: Shape the Pizza Dough

Transfer one portion of dough to a lightly floured surface and gently press it from the center outward with your fingertips, leaving a slightly thicker border around the edge before lifting and stretching the dough gradually until it forms an approximately 11 to 12-inch round. Avoid using a rolling pin because it can compress the gas developed during fermentation, then transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel.

pizza vector

Step 6: Add the Sauce, Cheese, and Toppings

Spread approximately 1/2 cup of tomato sauce over the dough in a thin, even layer while leaving about 1/2 inch around the edge uncovered, then distribute half of the mozzarella and Parmesan over the sauce and add your selected toppings in a restrained, even arrangement so the dough remains visible between ingredients. If making an Italian Pizza With Arugula or Arugula Proscuitto Pizza, reserve the arugula and prosciutto for after baking rather than placing all of them on the raw dough.

pizza vector

Step 7: Bake the Pizza

Carefully transfer the prepared pizza to the preheated stone, steel, or baking sheet and bake for approximately 10 to 14 minutes, rotating it once if your oven browns unevenly, until the crust is deeply golden around the edges, the cheese is melted and lightly browned, and the bottom feels firm when carefully checked. Remove the pizza from the oven and allow it to rest for 2 to 3 minutes before adding fresh basil, arugula, prosciutto, a light drizzle of olive oil, or crushed red pepper, then slice and serve immediately.

How to Serve

Pizza maison is best served immediately while the crust is still crisp and the cheese is warm. The toppings should complement the crust rather than overwhelm it, so keep the presentation simple and add fresh ingredients at the end whenever possible.

  • Slice the pizza into 6 to 8 wedges using a sharp pizza wheel or large chef’s knife.
  • Serve the pizza on a warm flat platter or large wooden-free serving board to preserve the clean, modern presentation.
  • Finish a classic cheese pizza with a few fresh basil leaves and a light drizzle of extra-virgin olive oil.
  • For an Italian Pizza With Arugula, scatter fresh arugula over the hot pizza after baking and add thin slices of Parmesan.
  • For an Arugula Proscuitto Pizza, place prosciutto over the pizza after baking, then add arugula and a small drizzle of olive oil.
  • Serve a Sopressata Pizza with crushed red pepper flakes or a small bowl of chili oil for guests who enjoy additional heat.
  • Add a simple green salad with lemon dressing when you want a fresh side that balances the richness of the cheese.
  • Serve roasted vegetables such as zucchini, bell peppers, mushrooms, or eggplant alongside the pizza for a more complete dinner.
  • Offer grated Parmesan, chili flakes, fresh basil, and extra-virgin olive oil at the table so everyone can finish their own slice.
  • For a Pizza Artisan presentation, arrange the toppings neatly and finish with fresh herbs immediately before serving.
  • A simple Margherita Pita Pizza can be served as a quick lunch with cucumber, tomato, and a light salad.
  • For a Pitta Pizza Healthy meal, use smaller pita pizzas and serve them with a large fresh salad or roasted vegetables.
  • If preparing several pizzas for guests, serve each flavor separately so the different toppings remain visually distinct.
Pizza Maison

Additional Tips

  • Weigh the flour when possible. Measuring flour by volume can produce inconsistent dough because flour becomes compressed inside a measuring cup.
  • The water should feel warm but not hot. Excessively hot water can damage the yeast and prevent the dough from rising properly.
  • Avoid adding too much flour while kneading. A slightly tacky dough usually produces a lighter crust than a stiff dough packed with excess flour.
  • Give the dough enough time to rise. A rushed dough generally produces a denser crust with less developed flavor.
  • Refrigerating the dough overnight is one of the easiest ways to improve flavor without adding extra ingredients.
  • Allow refrigerated dough to warm before stretching. Cold dough tends to resist stretching and can spring back into a smaller shape.
  • Do not use a rolling pin if you want a light, airy edge. Gentle fingertip pressing keeps more of the fermentation gas inside the dough.
  • Preheat the oven thoroughly. The oven should be fully hot before the pizza enters because a weak initial heat can produce a pale, soft crust.
  • If using a pizza stone or steel, give it plenty of time to heat. The surface needs to be hot enough to transfer strong heat to the bottom of the dough.
  • Keep the sauce layer thin. Excess sauce adds moisture and can prevent the center from becoming crisp.
  • Drain fresh mozzarella thoroughly before adding it to the pizza. Excess liquid can make the center wet.
  • Do not overload the pizza with toppings. A moderate amount of cheese and toppings allows the crust to bake properly.
  • Spread toppings evenly rather than placing large piles in the center.
  • Slice cured meats thinly so they distribute across the pizza without creating heavy pockets.
  • Add delicate ingredients such as arugula and prosciutto after baking or during the final moments of cooking.

Recipe Variations

  • Classic Margherita Pizza: Use tomato sauce, mozzarella, fresh basil, Parmesan, and a small drizzle of olive oil for a simple pizza inspired by the classic Italian combination.
  • Italian Pizza With Arugula: Bake the pizza with tomato sauce and mozzarella, then finish it with fresh arugula, Parmesan shavings, black pepper, and extra-virgin olive oil.
  • Arugula Proscuitto Pizza: Add mozzarella during baking, then top the finished pizza with thinly sliced prosciutto, fresh arugula, Parmesan, and a light olive oil drizzle.
  • Sopressata Pizza: Add thin slices of sopressata over the mozzarella before baking and finish with fresh basil and crushed red pepper flakes.
  • Pizza Florentine: Add lightly sautéed spinach, garlic, mozzarella, Parmesan, and a small amount of black pepper, then finish with a soft-cooked egg if desired.
  • Mushroom Artisan Pizza: Top the dough with mozzarella, thinly sliced mushrooms, garlic, Parmesan, and fresh thyme before baking.
  • Vegetable Pizza Artisan: Use roasted bell peppers, mushrooms, red onion, zucchini, mozzarella, and Parmesan for a colorful vegetable-focused pizza.
  • Margherita Pita Pizza: Replace the homemade dough with pita bread and add a thin layer of tomato sauce, mozzarella, fresh basil, and Parmesan before baking until crisp.
  • Pitta Pizza Healthy: Use whole wheat pita, a moderate amount of mozzarella, tomato, spinach, mushrooms, bell peppers, and fresh herbs for a lighter meal.
  • Montreal Style Pizza Inspired: Use a slightly thicker crust and a generous but balanced combination of cheese, mushrooms, peppers, and cured meat.
  • White Pizza: Skip the tomato sauce and spread a thin layer of ricotta mixed with garlic and black pepper over the dough, then add mozzarella and Parmesan.
  • Spicy Pizza: Add sopressata, crushed red pepper flakes, mozzarella, and a small drizzle of chili oil after baking.
  • Prosciutto and Mushroom Pizza: Add mozzarella, mushrooms, and Parmesan before baking, then finish with prosciutto, arugula, and black pepper.
  • Spinach and Egg Pizza: Build a Pizza Florentine inspired version with spinach, mozzarella, Parmesan, and an egg added during the final stage of baking.
  • Garlic Parmesan Pizza: Replace the tomato sauce with olive oil, minced garlic, mozzarella, Parmesan, and fresh parsley for a simple white pizza.
  • Garden Vegetable Pizza: Use seasonal vegetables such as zucchini, bell peppers, mushrooms, spinach, and red onion with mozzarella and Parmesan.
Pizza Maison

Freezing and Storage

  • Homemade pizza is best eaten fresh, but leftover slices can be refrigerated in an airtight container for up to 3 to 4 days.
  • Allow the pizza to cool before storing it so excess steam does not become trapped inside the container.
  • Place parchment paper between stacked slices to prevent the cheese and toppings from sticking together.
  • Reheat refrigerated pizza in a preheated oven at approximately 375°F to 400°F for 5 to 8 minutes.
  • A skillet with a lid can also reheat individual slices effectively. Warm the slice over medium-low heat until the bottom becomes crisp and the cheese melts.
  • Avoid using the microwave when possible because it can make the crust soft and chewy.
  • Baked pizza slices can be frozen for approximately 1 to 2 months for good quality.
  • Wrap each cooled slice tightly in plastic wrap or freezer-safe material before placing it inside a freezer bag.
  • Remove as much excess air as possible from the freezer bag to help prevent freezer burn.
  • Reheat frozen pizza directly from frozen in a hot oven rather than thawing it first.
  • Pizza dough can also be frozen before baking. Divide the dough into individual portions, lightly oil each portion, seal well, and freeze.
  • Frozen dough is best used within approximately 2 to 3 months for the best texture.
  • Thaw frozen dough overnight in the refrigerator, then allow it to sit at room temperature for approximately 45 to 60 minutes before shaping.
  • Tomato sauce can be prepared ahead and refrigerated for approximately 3 to 4 days.
  • Extra sauce can also be frozen in small portions so you only thaw what you need for each pizza.
  • Do not freeze fresh arugula as a pizza topping because it will lose its fresh texture. Add new arugula after reheating.

Nutritional Information

The following nutritional values are approximate and based on one quarter of the recipe when prepared as two medium pizzas with mozzarella, Parmesan, and tomato sauce but without optional cured meats or additional toppings.

  • Calories: Approximately 530 per serving
  • Protein: Approximately 22 grams
  • Carbohydrates: Approximately 65 grams
  • Fat: Approximately 20 grams
  • Saturated Fat: Approximately 9 grams
  • Cholesterol: Approximately 40 milligrams
  • Sodium: Approximately 920 milligrams
  • Fiber: Approximately 3 grams
  • Sugar: Approximately 7 grams
  • Calcium: Approximately 330 milligrams

Adding sopressata, prosciutto, extra cheese, or other cured meats will increase the calorie, fat, and sodium content. Using reduced-sodium cheese and limiting cured meat can help create a lighter pizza.

A Pitta Pizza Healthy variation made with whole wheat pita, moderate cheese, vegetables, and a thin layer of sauce may have a different nutritional profile depending on the pita and toppings used.

The easiest way to control the nutritional content of pizza maison is to control portions and toppings. A thinner layer of cheese, plenty of vegetables, fresh greens, and leaner toppings can create a satisfying pizza without making the meal excessively heavy.

Final Words

Pizza maison is one of those recipes that becomes more useful the more you make it. Once you understand how the dough should feel, how thinly to spread the sauce, how much cheese is enough, and how hot the oven needs to be, homemade pizza becomes much less intimidating. The most important lesson is that great pizza does not require an enormous list of ingredients. Good flour, properly fermented dough, quality tomatoes, mozzarella, olive oil, and a few fresh toppings can create an excellent meal.

The dough is the foundation, so give it enough time to develop. A slow refrigerator fermentation is especially helpful when you have the time. It allows the dough to develop more flavor while making your cooking day easier because the main preparation is already finished. The toppings should be treated with the same restraint. A pizza covered with too many ingredients may look impressive before baking, but the excess moisture and weight can prevent the crust from cooking properly. Choose a few ingredients that work together and distribute them evenly.

Fresh ingredients are particularly valuable after baking. Arugula, basil, prosciutto, Parmesan shavings, and olive oil can transform a simple pizza into something much more balanced and aromatic. This is why an Italian Pizza With Arugula or Arugula Proscuitto Pizza works so well as a homemade variation.

If you prefer cured meats, a Sopressata Pizza offers a stronger, spicier flavor. If vegetables are your priority, Pizza Florentine or a mushroom and spinach version provides plenty of texture without relying on heavy meat toppings. For busy days, pita-based versions offer a practical shortcut. A Margherita Pita Pizza can be ready much faster than traditional dough, while a Pitta Pizza Healthy variation can combine whole wheat pita with vegetables and moderate amounts of cheese.

There is also plenty of room to experiment with the style. A Pizza Artisan approach can focus on a thin, carefully stretched crust and a small number of premium toppings, while a Montreal Style Pizza inspired version can be made with a thicker base and more generous toppings. The key is to understand the basic method first. Once the dough is reliable, the sauce is balanced, and the oven is properly heated, you can create almost endless combinations.

Pizza maison is ultimately about making a restaurant-style meal using straightforward ingredients and techniques you can control at home. Give the dough time, keep the toppings balanced, bake at high heat, and finish the pizza with fresh ingredients when appropriate. The result is a homemade pizza with a crisp base, tender interior, melted cheese, flavorful toppings, and a fresh aroma that is difficult to achieve with a heavily processed frozen pizza. It is a recipe worth learning because the same basic method can become countless different meals.

FAQs

Pizza maison simply means homemade pizza. It refers to pizza prepared at home rather than purchased from a restaurant or store. The dough, sauce, cheese, and toppings can all be customized.

Good pizza maison depends on properly fermented dough, a hot oven, a restrained amount of sauce and toppings, and enough cooking time to create a crisp base and well-browned cheese.

Yes. A heavy baking sheet can work very well. Preheat it thoroughly before baking to improve the bottom crust.

Use approximately 500°F or the highest safe temperature your oven reaches. High heat helps the dough expand quickly and produces a better crust.

Pizza Artisan generally refers to a handcrafted style that emphasizes quality dough, careful fermentation, high-temperature baking, and balanced toppings rather than excessive ingredients.

Pizza Maison - Easy Homemade Artisan Pizza Recipe
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Pizza Maison – Easy Homemade Artisan Pizza Recipe

Recipe by Bella SkyeCourse: Appetizers
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes
Calories

530

kcal

Ingredients

  • For the Pizza Dough

  • 3 cups bread flour, approximately 390 grams

  • 1 1/4 cups warm water, approximately 300 milliliters

  • 2 teaspoons instant yeast

  • 1 teaspoon honey

  • 1 1/2 teaspoons fine sea salt

  • 1 tablespoon extra-virgin olive oil

  • For the Tomato Sauce

  • 1 cup crushed tomatoes

  • 1 tablespoon extra-virgin olive oil

  • 1 small garlic clove, finely grated

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon fine sea salt

  • 1/4 teaspoon freshly ground black pepper

  • For the Cheese Topping

  • 8 ounces low-moisture mozzarella, shredded or thinly sliced

  • 1/4 cup finely grated Parmesan cheese

  • 2 tablespoons fresh basil leaves, torn

  • Optional Toppings

  • 3 ounces thinly sliced sopressata

  • 2 ounces thinly sliced prosciutto

  • 2 cups fresh arugula

  • 1 cup baby spinach

  • 1/2 cup sliced mushrooms

  • 1/2 cup thinly sliced bell pepper

  • 1/4 cup thinly sliced red onion

  • 1 tablespoon extra-virgin olive oil for finishing

  • Crushed red pepper flakes, as desired

Directions

  • Place the warm water, honey, and instant yeast in a large mixing bowl and stir briefly, then add the bread flour, salt, and olive oil and mix until a rough dough forms with no large patches of dry flour remaining. Transfer the dough to a lightly floured work surface and knead for approximately 7 to 9 minutes until it becomes smooth, elastic, and slightly tacky without feeling excessively sticky, then shape it into a ball and place it in a lightly oiled bowl.
  • Cover the bowl tightly with plastic wrap or a clean reusable cover and leave the dough in a warm, draft-free area for approximately 1 1/2 to 2 hours, or until it has increased noticeably in volume and feels soft when gently pressed. For deeper flavor, divide the dough into two portions after the first rise, place each portion in a lightly oiled covered container, and refrigerate for 12 to 24 hours before bringing it back to room temperature for shaping.
  • Combine the crushed tomatoes, olive oil, grated garlic, dried oregano, salt, and black pepper in a small bowl and stir until evenly mixed, then prepare all toppings before shaping the dough by shredding the mozzarella, grating the Parmesan, washing and thoroughly drying the arugula, slicing any vegetables, and arranging the cured meats so everything is ready to use once the dough is stretched.
  • Place a pizza stone, pizza steel, or heavy baking sheet in the oven and preheat it to 500°F or the highest temperature your oven safely reaches for at least 30 to 45 minutes before baking. If using a baking sheet, turn it upside down so the flat underside can be used as a larger baking surface, and keep the oven fully heated while you shape the dough.
  • Transfer one portion of dough to a lightly floured surface and gently press it from the center outward with your fingertips, leaving a slightly thicker border around the edge before lifting and stretching the dough gradually until it forms an approximately 11 to 12-inch round. Avoid using a rolling pin because it can compress the gas developed during fermentation, then transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel.
  • Spread approximately 1/2 cup of tomato sauce over the dough in a thin, even layer while leaving about 1/2 inch around the edge uncovered, then distribute half of the mozzarella and Parmesan over the sauce and add your selected toppings in a restrained, even arrangement so the dough remains visible between ingredients. If making an Italian Pizza With Arugula or Arugula Proscuitto Pizza, reserve the arugula and prosciutto for after baking rather than placing all of them on the raw dough.
  • Carefully transfer the prepared pizza to the preheated stone, steel, or baking sheet and bake for approximately 10 to 14 minutes, rotating it once if your oven browns unevenly, until the crust is deeply golden around the edges, the cheese is melted and lightly browned, and the bottom feels firm when carefully checked. Remove the pizza from the oven and allow it to rest for 2 to 3 minutes before adding fresh basil, arugula, prosciutto, a light drizzle of olive oil, or crushed red pepper, then slice and serve immediately.