italian pizza

Here's a recipe for simple Neapolitan style pizza you can make at home, inspired by the best pizza in Naples Italy! Includes a step-by-step video.

Neapolitan Pizza Recipe

Best Homemade Pizza Dough

Easy Pizza Sauce

mozzarella cheese (or about 3/4 cup shredded mozzarella)

Kosher salt

basil leaves

Semolina flour or cornmeal, for dusting the pizza peel

Prepare the dough using the Best Pizza Dough recipe (follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here&#8217;s the pizza oven we have!).

Slice the mozzarella into 1/4 inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.

When the oven is ready, stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese.  Taste a bite of the mozzarella cheese; if it does not taste salty, add a few pinches of kosher salt to the pizza.

If you&#8217;re baking in a pizza oven, add the basil leaves. For baking in a standard oven, add the basil leaves after you bake (the leaves turn black in a standard oven).

Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Slice into pieces and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569356975/npfoecksqdvwgynbgo7d.mp4

Looking for a Neapolitan pizza recipe? Inspired by the best pizza in Naples Italy, here’s a recipe for simple Neapolitan style pizza you can make at home.

Neapolitan Style Pizza Recipe

Alton Brown's Pizza Pizzas, from Good Eats on Food Network, are so easy and cheesy to make at home that you may never order or go out for pizza again.

Pizza Pizzas

sugar

kosher salt*

olive oil

water

bread flour bread

instant yeast

Olive oil, for the pizza crust

Flour, for dusting the pizza peel

pizza sauce

herbs

cheeses

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

Love this recipe!  To the person in Renton who couldn't find the yest: Cash and Carry has it in two different sizes. There is a C&amp;C off of 212th by Winco and another in Southcenter. It is also cheap! Way less expensive than the pouches at the grocery store, and lasts forever and ever.

We want info!!! We want info!!!!
(banging fist on counter)
What type of tile did AB use and where do we get one???

Thank you for sharing this amazingly delicious recipe! I did it all ''wrong'' - only about 1t salt, a bit of honey, the oil and yeast added to the bowl of warm water to make sure the yeast is ''alive''. Dump the water into a well in a bowl with the flour then kneaded by hand because I don't have a mixer. I do add extra flour until it doesn't stick to the side of the bowl and *subsequent* times the dough gets to rest in the fridge. ;) Pizzas made with this taste amazing! I make an edge on the dough so the goodies don't run off the pizza and then bake individual pizzas in a toaster oven on a stoneware plate until they smell and look done. YUM is all I can say about this delicious pizza dough! :D

Like most of Mr. Brown's recipes this one took well to some tweaking. Personal taste kinda dictates how sweet, salty, thin, thick, crispy, chewy etc... you want your pizza. As long as you don't monkey around too much with the basic proportions of flour to water, you should be ok to play around a little. 
I'll add a couple tips I discovered. We don't have a stand mixer, and kneading by hand is a LONG, LABORIOUS process. Pizza dough takes a LOT of kneading to build the gluten to the right level. So, I pulled out our electric pasta machine, You know, the ones that really suck at making pasta. They are, however, excellent for kneading dough, 20 minutes on the mix setting and I could pull the dough out to a nice translucent membrane. As for shaping the dough, I wanted a microscopically thin dough, so I rolled it with a rolling pin. I know, purists are rolling their eyes as they read this, but for first timers, its a lot easier and yields predictable results without tearing the dough. For the baking, I wanted the nice crisp almost charred crust, but like many of you don't own a pizza stone. Here is where I tried to channel Alton's sense of improvisation and mutlitasking. I took my trusty 12" iron skillet, put it upside down on the bottom rack and cranked the heat to 500*. Here;s the beauty part, before I started, I coated it with shortening. This way, I season my skillet and have a kickass pizza stone without having to store a ceramic tile or a pizza stone. As our oven is getting rather old and feeble, I preheated it for about 45 minutes. 7 minutes, and my thin crust pizza came out perfectly crisped, with the edges just turning that mahogany brown that screams "BRICK OVEN". 

Overall, I thought this was a very delicious crust. It looked and tasted great and AB's advice on how to dress your pizza is right on point.

A couple things-

1) I made the dough with less salt and sugar (from the amendment at the bottom of the page) and I thought it was fine. Not too salty at all. I think I could have left the other tsp of salt in and it would have tasted great.

2) One of the only problems I had was that the dough was extremely sticky in the first phase. On his show, it formed into a nice ball. Mine did not do that and I had to add extra flour to get the dough thick enough so that I could remove it. Maybe this has to do with me using Fleischman's rapid rise yeast, I dunno.

3) I wouldnt split the dough into 2 balls. My guests thought the pizza was out of this world but commented on how small it was. I would just leave the dough intact and stretch it out to make a 12 inch pizza that could feed a group of 4-5.

Other than that, this is definitely a keeper.

Great flavor and texture, takes a little work to roll out as it springs back.  I used the hint of letting the dough rest for 30 min. after removing from refrigerator and it really helped to relax the dough so it stretched out and rolled more easily.  This time I made a double recipe--had to hold the bowl steady while it was kneading--and made three pies instead of four, it was easier to stretch each as the weight was more and I could "hang" it to let it stretch.  We rolled them out really thin, cooked ours on a pizza stone at 500 degrees for about 6 minutes, any more and the bottom of the crust burned.  Trader Joe's pizza sauce is delicious with this!  Nice to make up a batch when you have time, then just let it hang out in the refrigerator for a few days for a spontaneous and easy meal.

Wonderfully moist and delicious.  Everyone loved it.  I added nuts to the recipe, good crunch.  Next time I will also try adding chocolate chips.
Yummy!!!!

Marie Plantsville, CT

This was a hit with the family. You have to start planning the day before, though, and it's kind of an ordeal to go through all the kneading and kneading and rekneading and rising and rolling, etc... but when done right, it's totally worth it. When you roll the dough out: Do it ON the pizza paddle thing. Transferring it is almost impossible, especially if you haven't properly floured your area. Bottom line, this pizza is some work, but it is a huge hit with the family.

After many attempts I think I finally conquered this dough! (cheers/applause)
I too thought it was way too salty at first and like many don't have kosher salt handy. I reduced the salt content (regular table salt) to 1 and 1/4 teaspoon and also reduced the sugar to 5 1/2 teaspoons. The substitution that really hit the mark was to replace the water with milk! It came out amazing. It even turned those thin crust lovers into thick crust fans. Happy experimenting!

https://www.foodnetwork.com/videos/altons-pizza-pizzas-recipe-0169318

Alton's Pizza Pizzas are so terrific, you may never go out for pizza again.

Alton's Pizza Pizzas Recipe

Pizza Rustica

sausage,

garlic

(15-ounce) container whole milk ricotta

mozzarella cheese, shredded

Parmesan

prosciutto,

Pastry Dough, recipe follows

egg,

all-purpose flour

(1 1/2 sticks) cold unsalted butter, cut into pieces

solid vegetable shortening, cut into pieces

salt

eggs,

Giada De Laurentiis' Pizza Rustica for the Viewer Requests episode of Everyday Italian, as seen on Food Network.

Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.

Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.

Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.

Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.

Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.

Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.

Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

What a great recipe.   Firstly the dough is super simple to make and turned out amazing.  Even my super picky hubby was super complimentary on the crust.  The filling is awesome.   I can see so many options for this by staying true to the cheese and ricotta ratios but adding sliced roasted tomatoes, calamata, capers, zucchini, meats etc.   my super picky family from 92 to 5 including a teenager loved it.   

I love savory pies and this is totally my kind of food. The crust is very good- it's like eating a giant cookie. I think this pastry dough would work very well with sweet fillings too, such as custard filling or sweet ricotta filling. I am inspired! 

Oh, my!! What a great recipe! The final product was so scrumptious!! I committed heresy and used pre-made pie crust and I added a few items I like ON my pizza (Roma tomatoes, bacon, fresh basil) and added an extra egg to offset any moisture... It was a perfect pandemic recipe and dinner! Yeah, Giada!!

Perfect with an additional step of creaming the spinach. <div> </div>

A friend talked about this dish being an Easter tradition for him when he lived in New York, but hadn't had it for a couple of years since moving to Seattle. I decided to take up the mantle and give this recipe a try. While time consuming the recipe was easy to follow. The dough was easy to make, rolled out well and resulted in a delicious flakey crust. I made a couple of modifications: 3oz versus 4oz of prosciutto because packages are sold in 3oz containers. I added about 2oz each of chopped pepperoni and genoa salami. Served warm that evening or even cold the next day for lunch it is delicious. Be prepared to give some away as it definitely serves closer to 8 servings.

My family regularly made a version of this but nobody ever wrote down the recipe. I've been trying to recreate it and this is very close, although the only meat we used was cooked Italian sausage (combo of sweet and hot). The crumbled sausage was mixed into a couple of pounds of fresh ricotta from the deli (drained overnight). Some gratings of nutmeg, plenty of grated Parmesan and/or Pecorino Romano, minced Italian parsley, beaten eggs, salt and lots of freshly ground black pepper were then mixed in. I used this recipe to figure out proportions for the filling ingredients that I know and my pizza turned out pretty darned close to what I remember having as a kid. My family is from the Naples area as were our friends families, and we all made this pizza at Easter using the same filling ingredients above. I've never seen the pizza made with Italian deli meats and mozzarella as this is. Maybe our version is specific to the neighborhood our families are from.

Looked as nice as Giada's, taste is good, but I didn't like it for a dinner meal. To me, makes a better side dish or lunch/brunch. 

Excellent first time making came out perfect

https://www.foodnetwork.com/videos/giadas-pizza-rustica-0236034

Giada's rustic pizza is filled with sausage, prosciutto and three cheeses.

Giada's Pizza Rustica

This white egg pizza with pecorino and scallions is one of the most delicious vegetarian pizza recipes you'll find! Homemade artisan pizza at its finest.

Egg Pizza with Scallions

ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)

scallions (green onions)

mozzarella cheese

Pecorino Romano cheese

eggs

Olive oil

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the toppings

Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat 1/2 tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Quickly assemble the pizza

Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.

Bake the pizza

Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

Here's a recipe for real Italian pizza, and everything you need to know make it at home! Includes a pizza dough tutorial and a step-by-step video.

Italian Pizza Recipe (Make it Like a Pro!)

Best Homemade Pizza Sauce

mozzarella cheese mozzarella

Best Basil Pesto or Basil Cashew Pesto

Make the pizza dough

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Make the pizza sauce

Prepare the cheese: 

If using fresh mozzarella cheese, slice it into 1/4 inch thick pieces (see the photo). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.

 When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese. Top with a few pinches of kosher salt.

Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).

Dollop with the basil pesto. Slice into pieces and serve immediately.

Looking to amp up your pizza night? This spicy pizza diavola is a fan favorite, starring Kalamata olives, spicy peppers, and gooey mozzarella cheese.

Spicy Pizza Diavola

Homemade Easy Pizza Sauce

mozzarella cheese (or mozzarella

Kosher salt (optional)

Kalamata olives

Fresno chili pepper

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Slice the olives in half. Thinly slice the chili pepper (keep the seeds).

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Use the back of a spoon to spread a thin layer of pizza sauce across the dough. Top with mozzarella cheese, saving out a small bite for tasting. Taste a bite of the mozzarella cheese; if it does not taste salty, add a pinch or two of kosher salt to the pizza. (The pizza has olives, which also adds saltiness.) Top the cheese with the sliced olives and chili peppers.

Transfer the pizza to the pizza stone using the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). 

Remove from the oven and allow to cool for minutes, then top with torn basil leaves. Slice into pieces and serve immediately.

Pizza Dough

water (about 110 degrees)

dry yeast

bread flour

Yellow cornmeal,

Sausage, Tomato, and Artichoke Heart,

Prosciutto and Arugula Pizza, recipe follows

Caramelized Onion, Radicchio, and Goat Cheese Pizzettes, recipe follows

Pizza with Stuffed Crust, method follows

Calzone, method follows

Calzone with Cheese, Sausage, and Roasted Red Pepper, recipe follows

Three-cheese Spinach Calzones, recipe follows

Focaccia, method follows

Garlic and Rosemary Focaccia, recipe follows

Thyme Focaccia and Parmesan Focaccia,

onion

garlic clove, minced

oregano

basil

jar marinated artichoke hearts, drained, rinsed and patted dry

mozzarella

Salt and black pepper

arugula leaves

mozzarella (preferably fresh)

pizza sauce, or other tomato sauce

prosciutto

red onions, thinly sliced (4 cups)

balsamic vinegar

radicchio, chopped (3 1/2 cups)

soft mild goat cheese, crumbled

fresh thyme, chopped

red bell pepper

red onions, sliced

(packed) coarsely grated mozzarella (about 12 ounces)

ricotta

green onions, chopped

cheese

(packed) grated Fontina (about 8 ounces)

garlic cloves,

rosemary

salt,

black pepper,

thyme leaves

black pepper

In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.

Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.

Heat up pizza stone in a 500 degree F oven. Form a 10- to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum). Bake until golden, about 10 minutes.

In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl.

Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown.

Trim any tough stems from arugula and thinly slice the cheese.

Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge.

Arrange mozzarella slices evenly over sauce.

Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.

Scatter arugula over pizza and arrange prosciutto slices on top.

In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste.

Top uncooked pizza dough with onion mixture, goat cheese and thyme, leaving a 3/4-inch border.

Roll out pizza. Pipe ricotta around the edge of the round and fold the edges over. Or, cut mozzarella into logs and place on the edges of the round and fold over the edges. Top with desired toppings and bake as above.

Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake until golden brown, about 15 minutes .

Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice pepper. Alternatively, use jarred roasted pepper.

In heavy large skillet over medium-high heat, heat olive oil. Add red onions; saute until brown, about 25 minutes. Set aside. In heavy medium skillet over medium heat, saute sausage until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper to taste.

If making 4 calzones, spread 1/3 cup cheese mixture on half of each round of uncooked calzone dough, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.

Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend. Season with salt and pepper.

Oil a cookie sheet. Roll out dough and place in cookie sheet. Make indentations with your fingertips. Top with desired flavorings and toppings. Let rise in warm place about 1 hour and then bake until golden.

Combine garlic and oil in a very small metal bowl and set on a baking sheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes. Pour oil through a small sieve into another bowl and discard garlic. Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown.

For thyme focaccia, knead thyme into dough after 1st rest.

For Parmesan focaccia, sprinkle dough with Parmesan before baking.

Sprinkle both doughs with salt and pepper before baking.

By far the easiest and most delicious pizza dough recipe I've tried!  I've made it at least 9 or 10 times now and it's been a huge hit with my family and friends. I did follow the suggestion of other reviewers and add a little more salt, but that's it! Perfect!

This is my favorite pizza dough recipe, it's easy to make and delicious to eat!! I love it!!

Easy to prepare and work with. The spare dough balls worked well both refrigerated and frozen. Tweaked to my own taste with herbs, garlic powder and a tad more salt for a bit more flavor, but overall a good base recipe worth using!

Top 21 italian pizza recipes from across the web

The most viewed italian pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 21 italian pizza recipes from across the web

The most viewed italian pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed italian pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine