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Original Italian Pizza

Original Italian Pizza

Based on 90 ratings
In app
Difficulty
Easy 👌
Preparation
15 min
Baking
20 min
Resting
60 min

Ingredients

2Servings
280 g
flour
4 tsp
sugar
1 tsp
salt
150 ml
water (lukewarm)
7 g
active dry yeast
20 ml
olive oil
1 clove
garlic
½
onion
250 g
tomato purée (passata)
1
buffalo mozzarella cheese
125 g
arugula
100 g
Prosciutto di Parma
3
figs
salt
pepper
vegetable oil (for frying)
flour (for dusting)
MetricImperial

Utensils

bowl (large), liquid measuring cup, hand mixer with dough hook (optional), kitchen towel, cutting board, knife, saucepan (small), cooking spoon, oven, rolling pin, baking sheet, parchment paper, ladle

How-To Videos

See all
homemade-pizza-dough

Homemade pizza dough

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal1079
Fat35 g
Protein47 g
Carb140 g
  • Step 1/ 9

    For the dough, first mix flour, 1 tsp sugar, and salt. Dissolve the yeast in lukewarm water and roughly knead with the flour mixture.
    • 280 g flour
    • 1 tsp sugar
    • 1 tsp salt
    • 150 ml water (lukewarm)
    • 7 g active dry yeast
    • bowl (large)
    • liquid measuring cup
    • hand mixer with dough hook (optional)

    For the dough, first mix flour, 1 tsp sugar, and salt. Dissolve the yeast in lukewarm water and roughly knead with the flour mixture.

  • Step 2/ 9

    Now add olive oil and work the mixture into a smooth dough.
    • 20 ml olive oil

    Now add olive oil and work the mixture into a smooth dough.

  • Step 3/ 9

    Cover the dough with a kitchen towel and allow to rise in a warm place for approx. 1–2 hrs., until it has doubled in size.
    • kitchen towel

    Cover the dough with a kitchen towel and allow to rise in a warm place for approx. 1–2 hrs., until it has doubled in size.

  • Step 4/ 9

    For the sauce, finely dice garlic and onion.
    • 1 clove garlic
    • ½ onion
    • cutting board
    • knife

    For the sauce, finely dice garlic and onion.

  • Step 5/ 9

    Sauté the onion and garlic in vegetable oil until translucent. Pour in the pureed tomatoes and season with sugar, salt and pepper. Leave the sauce to reduce for approx. 5–7  min. on a low heat.
    • 250 g tomato purée (passata)
    • 3 tsp sugar
    • salt
    • pepper
    • vegetable oil (for frying)
    • saucepan (small)
    • cooking spoon

    Sauté the onion and garlic in vegetable oil until translucent. Pour in the pureed tomatoes and season with sugar, salt and pepper. Leave the sauce to reduce for approx. 5–7 min. on a low heat.

  • Step 6/ 9

    Preheat oven to 180°C/355°F. On a floured work surface, roll out the dough until approx. 0.5 cm thin and place on a lined baking sheet.
    • flour (for dusting)
    • oven
    • rolling pin
    • baking sheet
    • parchment paper

    Preheat oven to 180°C/355°F. On a floured work surface, roll out the dough until approx. 0.5 cm thin and place on a lined baking sheet.

  • Step 7/ 9

    Using a ladle, spread the tomato sauce evenly on the dough.
    • ladle

    Using a ladle, spread the tomato sauce evenly on the dough.

  • Step 8/ 9

    Now, cut the mozzarella into slices and place them evenly across the pizza. Then, bake the pizza in a preheated oven at 180°C/355°F for approx. 20–25 min. until golden brown.
    • 1 buffalo mozzarella cheese

    Now, cut the mozzarella into slices and place them evenly across the pizza. Then, bake the pizza in a preheated oven at 180°C/355°F for approx. 20–25 min. until golden brown.

  • Step 9/ 9

    As soon as the pizza is finished, cover with arugula leaves and Parma ham. Quarter figs and distribute over the pizza. Enjoy served warm.
    • 125 g arugula
    • 100 g Prosciutto di Parma
    • 3 figs

    As soon as the pizza is finished, cover with arugula leaves and Parma ham. Quarter figs and distribute over the pizza. Enjoy served warm.

  • Enjoy your meal!

    Original Italian Pizza

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