Authentic Italian Pizza Recipe

But if you're not already halfway to Italy on a plane, the next best thing is to make it yourself. Try my pizza recipe.

Taste and preference are many things – and in Denmark, pizza is made in a completely different way than in Italy. So don't be disappointed if the dough is thinner and the topping is less lavish – that is, in fact, the EXACT right way to make Italian pizza. The most important part is getting the Italian pizza dough just right! It's the dough that gives the pizza its truly authentic Italian texture and flavor.

A little about pizza in Italy

Although – along with pasta – it is the most popular Italian dish abroad, pizza has not always been synonymous with Italy. In fact, pizza was only invented sometime in the 19th century, and then it started as fast food in the streets of Naples. Then, as now, the principle was: the simpler, the better. The classic Pizza Napoletana was simply dough with tomato sauce. And the combination was simple, but heavenly: Marzano tomatoes, oregano and/or basil, garlic, salt, and olive oil.

Another classic, also originating from Naples, is Pizza Margherita. Stories say that when Queen Margherita came to Naples in 1889, the local pizzaiolo had created a pizza with the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. E voilà! It is now known as Pizza Margherita (or Margarita, on some menus).
Italian food is very local – and pizza is no exception. The world-famous pizza in Naples is known as "pizza alta" (thick crust), while pizza in Rome is known as "pizza bassa," and traditionally has a thin crust.

Like the rest of Italian food, authentic Italian pizza is best – and most authentic – when made with fresh local ingredients, especially if they are DOP ingredients. (Stands for Denominazione d'Origine Protetta, and is the strictest of all certifications. All phases of production are specified and must be carried out in a specific geographical area (can be down to village level)).

Recipe - Ingredients for an authentic Italian pizza

(Dough for 4 pizzas with a diameter of 30 cm)
6 dl lukewarm water
1 kg Tipo 00 flour*
25 grams fresh yeast (or 8 grams dry yeast)
6 tablespoons extra virgin olive oil
1.5 teaspoons salt
2 teaspoons sugar\

• Tipo 00 or Doppio nul is the most refined flour and optimal for pizza dough. If you don't have it, you can easily use regular wheat flour.

How to make authentic Italian pizza

1. Dissolve the yeast in a bowl with the lukewarm water. Stir until the yeast is completely dissolved.
2. Place almost all the flour on the table, shape it like a volcano, and make a well.
3. Pour the yeast solution, along with the other ingredients, into the well.
4. Knead everything together for 10-15 minutes, until the dough is smooth and elastic.
5. Grease a bowl with a little olive oil and place the dough in it. Turn the dough around so it is coated with olive oil on top.
6. Cover the bowl and let the dough rise for at least 4-5 hours.
7. (Optional for those who want the pizza truly authentic). Make a cross on top of the dough with a knife. An old Italian tradition, this is seen as a way to "bless the bread." 8. Preheat the oven to 240 °C.
9. Sprinkle a little flour on the table and pour the dough out onto the flour. Knead the dough through.
10. Divide the dough into 4 parts and let it rest for a couple of minutes.
11. Roll out each dough ball. Now you have to decide if you want to make a pizza alta (thick: Neapolitan style) or pizza bassa (thin: Roman style)?
12. Place the dough on baking paper on a baking sheet.
13. Add your favorite ingredients. Use tomato sauce, if you want a pizza rossa (red pizza). But many pizzas in Italy are actually pizza bianca, without tomato sauce.
14. Bake each pizza for about 10 minutes, then add mozzarella cheese (balls cut into slices are best, but grated can also be used).\ 15. Bake the pizzas again until the crust is crispy and the cheese is melted. If you lift the pizza base during baking, you ensure that the base also becomes crispy and golden.
16. Take the pizzas out of the oven and garnish – in true Italian style – with fresh basil leaves.
Buon appetito!

The coarser version of authentic Italian pizza.

If you prefer a slightly coarser dough, you can advantageously use this version with graham flour.

Ingredients for an authentic Italian pizza

(Dough for 3 sheet pizzas)
6.5 dl lukewarm water
40 g yeast
1 tbsp sugar
1 tbsp salt
3 tbsp olive oil
150 g durum flour
150 g graham flour
700 g wheat flour
2-3 cans peeled tomatoes – the MUTTI brand is particularly suitable
Oregano and/or basil (fresh, but dried can also be used)
5 balls fresh mozzarella
Other toppings to taste
1. Dissolve the yeast in the lukewarm water.
2. First add graham flour, then durum flour and stir well.
3. Now add sugar, salt, olive oil and knead everything together well.
4. Add the wheat flour a little at a time, until the dough has the right consistency. Knead until the dough becomes soft and shiny – can advantageously be done in a stand mixer. Remember that the dough should be moist, but not stick to your fingers. Let the dough rise for a minimum of 2 hours, until approx. double in size.

In the meantime, prepare the filling:

1. The peeled tomatoes should just simmer in the pot until they become a slightly thick sauce.
2. Season with oregano and/or basil and salt – definitely a little too much salt rather than too little, as mozzarella doesn't have much flavor.
3. Add a good splash of olive oil.
4. Slice the mozzarella. You decide how thick or thin.
5. What else do you like on your pizza? Maybe ham, grilled vegetables, or gorgonzola cheese. Prepare the topping, but remember that an authentic Italian pizza should not be overfilled – and pineapple is a total no-go ????
6. Turn the oven to 240 degrees – yes, that's how hot it should be.
7. Divide the dough into 3 equal parts, roll them out, and place them on baking paper.
8. Spread the tomato sauce on the pizza, add the desired topping and finally the mozzarella.
9. Transfer the baking paper and pizza to the baking tray, put it in the oven and bake until the base is crispy and the cheese is slightly golden.

Pizza oven for authentic Italian pizza

A tip! The base turns out best if the tray is well preheated, so leave the baking tray in the oven while it heats up. Alternatively, you can lift the base and thus ensure that the heat also reaches under the pizza.

Italians drink beer with pizza – not wine. Children, of course, get a soda, as in Norway.