This recipe for classic pizza covers everything from making the dough from scratch to creating the most aromatic and flavorful sauce, to assembling and baking the pizza with the correct method. Even the beginners can make restaurant worthy pizza with these easy step by step instructions and helpful tips.
The result is crisp and delicious crust that doesn’t taste of yeast and is a perfect base for fragrant, out of this world homemade tomato sauce infused with garlic, onions and herbs. Crust and sauce are then loaded with whole milk mozzarella cheese and toppings of your choice.
When making the dough at home always activate your yeast frost in a luke warm water together with sugar. Hot water will kill the yeast. Set aside and allow to proof it should turn bubbly and frothy. Always allow the dough to raise until it doubles in size rather then just for a certain period of time.You can also ferment the dough in the fridge, it will take longer but the dough will be more flavorful from the cold rise.
I also like to pre bake the crust for 5-7 minutes especially if you are making thicker pizza. Sometimes the cheese will brown first with the dough not being cooked in smaller home ovens. You can skip this step with thinner crust. The dough is being spread by fingers without using rolling pin to your desired thickness.
The sauce is just aromatics like garlic and onions sautéed first with an addition of pureed or finely chopped fresh tomatoes cooked with Italian herbs and seasonings until thick.
Follow the instructions below for this classic pizza recipe.