How to make Italian pizza at home


Crunchy pizza even at home? It took me several experiments (for several I mean at least one pizza a week for several months), but in the end I found the secret ingredient!

To be able to get the typical crispness of pizza like in pizzeria, I realized that at the simple flour, I had to combine a little of semolina flour. Obviously you will never get a pizza identical to that of the pizzeria, not having the right oven, but it is very close.


COOK TIME : 10 min
TOT TIME : 2 h e 20 min
SERVES: 2 people

10.5 oz of all purpose flour

7 oz of semolina flour

10 fl oz. of warm water

2 table spoon of salt

2 teaspoon of sugar

1 satchel of dried yeast

2 table spoon of olive oil

1 can of polpa (finely chopped tomatoes)

1 mozzarella (with no water)

oregano to taste

salt to taste

black pepper to taste

olive oil to taste

  1. Make the dough at least 2 hours before. Then, put in a bowl the two flours, the yeast, sugar and olive oil.
  2. Dissolve 2 table soon of salt in the warm water. Then add the salty water to the mixture, little by little, stirring.
  3. After all the water is finished, continue to mix with your hands for a few minutes. Obtained a smooth and uniform dough, put it back in its bowl, covering with plastic wrap and a clean cloth. Leave to rest for 2 hours.
  4. In a bowl pour the tomato sauce and season it with olive oil, salt, pepper and oregano.
  5. Cut the mozzarella into small pieces.
  6. After two hours, turn the oven on at 250 °. Divide the mass into two loafs. Roll out the first one with a rolling pin.Alt="Step 3-4"
  7. Place the dough in the pizza pan and season it with the sauce. Follow the same procedure with the second loaf.
  8. Bake the pizza for 5 minutes, then take out of the oven, add the mozzarella and bake again for another 5 minutes.Alt="Step 4-5"
  9. Finally take it out of the oven and serve your pizza.


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