Easy Homemade Pizza



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Italian pizza evolved from two distinct cultures, the Etruscans in the north and the Greeks in the south. While the Italians may not have invented pizza, there is no denying that Italy was most certainly the place that pizza flourished to its fullest. In Italy Naples is the city where pizza really took off. Not only did it take off but Naples is also the birthplace of Neapolitan pizza.

The story goes that Raffaele Esposito was asked to create a pizza for Queen Margherita. He created three pizzas, but the one most favored by the Queen was made with ingredients in the three colors of the Italian flag, red, white, and green or tomato,  mozzarella, and basil. Esposito named the pizza after the queen, and thus pizza alla Margherita or Margherita pizza was born. The pizza became so popular that it became the classic Neapolitan pizza. When Neopolitan Italians migrated to America they naturally brought their cuisine with them.

Originally in America there was only the original Neapolitan pizza. Eventually pizza became so popular that it spread throughout the country. Today there are two distinct varieties of pizza, thin crust pizza or New York style and thick crust pizza or Chicago style. The recipes below are New York style pizza.

How To Make A Pizza

Homemade pizza may seem daunting at first glance but I assure it is not.

Smoked Chicken PizzaSmoked Chicken Pizza
Pizza dough just coming together in a mixing bowl.

Combine the flours, salt and yeast in a large mixing bowl and whisk to thoroughly mix the ingredients together. Add the water and stir with a wooden spoon until the dough comes together into a shaggy mass.

Pizza dough showing the addition of olive oil.

Add the olive oil and knead the dough together into an homogenized ball.

Pizza dough boule resting on a cutting board.

Turn the dough out onto  a lightly floured work surface and knead for 3 minutes. Cover with the towel and rest for 15 minutes. 

Pizza dough ready to rise.

Form into a smooth ball and place the dough into the oiled bowl. Lightly spray the dough with the spray oil and cover the bowl with plastic wrap.

Pizza dough ready to proof.

Turn the dough out onto a lightly floured work surface and divide it into three equal pieces. Working one piece at a time punch the dough down and form into a tight ball. Place the dough on a parchment lined sheet pan.

Pizza dough rolled out.

When the dough is ready, roll it out to about an eighth inch thick, about 3 millimeters.

Smoked chicken pizza ready for the oven.

Spoon the BBQ sauce over and around the dough. Arrange the onion and bell pepper over the dough. Sprinkle the cheese over the dough evenly and spread the chicken out over the top.

Smoked Chicken Pizza, Pepperoni Pizza, And Belgian Endive PizzaSmoked Chicken Pizza, Pepperoni Pizza, And Belgian Endive Pizza

Authentic Homemade Pizza From Italy 

This is an authentic homemade pizza with an easy pizza crust recipe. The real beauty of the crust is that it is the recipe that is used throughout Italy with one small adaptation, I include whole wheat flour in the dough.

If you don't want a whole wheat pizza crust simply omit the whole wheat flour and replace it with an equal measure of all purpose flour.

If you want a truly authentic Neapolitan crust order Typo 00 flour. That is the flour that is used in Italy. The closest flour we have in the states that is commercially available is all purpose.

Smoked Chicken Pizza, Pepperoni Pizza, And Belgian Endive PizzaHomemade Pizza
  • Yield: three 12-inch pizzas
  • Prep Time: 60 minutes
  • Cook Time: 7 to 10 minutes per pizza

Ingredients

For The Homemade Pizza Dough

  • 350 grams / 12.3 ounces all purpose flour
  • 150 grams / 5-1/3 ounces whole wheat flour
  • 12 grams / 2-1/4 teaspoons kosher salt
  • 7 grams / 1-1/8 teaspoons active dry yeast
  • 315 grams / 315 milliliters / 1-1/3 cups water
  • 60 milliliters / 1/4 cup extra virgin olive oil 

For the Smoked Chicken Pizza

  • 60 milliliters / 1/4 cup barbecue sauce, see recipe
  • 1/2 medium sweet onion, sliced
  • 1 red pepper, sliced
  • 80 grams / 2-3/4 ounces mild cheddar cheese, shredded
  • 80 grams / 2-3/4 ounces pepper jack cheese , shredded
  • 1 smoked chicken breast, cubed
  • 2 smoked chicken legs, cubed

For The Pepperoni Pizza

  • 60 milliliters / 1/4 cup marinara sauce, see recipe
  • 40 grams / 1-1/2 ounces mild cheddar cheese, shredded
  • 40 grams / 1-1/2 ounces pepper jack cheese , shredded
  • 90 grams / 3.15 ounces pepperoni, sliced

For The Endive Pizza

  • 30 milliliters / 2 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Cracked pepper, to taste
  • Red pepper, to taste
  • Pecorino Romano, grated, to taste
  • Parmigiano Reggiano, grated, to taste
  • 3 heads Belgian endive, sliced

Method

For The Homemade Pizza Dough

  1. Combine the flours, salt and yeast in a large mixing bowl and whisk to thoroughly mix the ingredients together. Add the water and stir with a wooden spoon until the dough comes together into a shaggy mass. Cover with a clean kitchen towel and allow the flour to hydrate for 15 minutes.
  2. Add the olive oil and knead the dough together into an homogenized ball. Turn the dough out onto  a lightly floured work surface and knead for 3 minutes. Cover with the towel and rest for 15 minutes.
  3. Meanwhile, lightly coat a medium bowl with spray oil. Continue kneading another 3 to 4 minutes. Form into a smooth ball and place the dough into the oiled bowl. Lightly spray the dough with the spray oil and cover the bowl with plastic wrap. Allow to rise in a warm place in the kitchen until doubled in volume.
  4. Turn the dough out onto a lightly floured work surface and divide it into three equal pieces. Working one piece at a time punch the dough down and form into a tight ball. Place the dough on a parchment lined sheet pan. Repeat with the remaining dough. Cover with film and allow to proof in a warm location.

To Make The Pizza

  1. Place a rack in the center of your oven and put a pizza stone on it. Preheat the oven to 550° F / 290° C. If your oven won't go to 550 then set it as hot as it allows.
  2. When the dough is ready, roll it out to about an eighth inch thick, about 3 millimeters. Transfer the dough to a pizza peel that has been dusted with cornmeal. Alternatively, you can use an inverted sheet pan lined with parchment.

For the Smoked Chicken Pizza

  1. Spoon the BBQ sauce over and around the dough. Using the back of the spoon spread the sauce over the entire surface ensuring even coverage.
  2. Arrange the onion and bell pepper over the dough. Sprinkle the cheese over the dough evenly and spread the chicken out over the top. Using the sheet pan transfer the pizza to the oven by sliding the parchment off the pan onto the pizza stone.
  3. Bake for 7 to 10 minutes. The outside edge of the crust should have risen to about 1/2 inch thick, 1 centimeter, and be golden brown. Remove the pizza by sliding it off the stone and onto the back side of a sheet pan.
  4. Transfer the pizza to a cutting board, slice into slices and serve immediately.

For The Pepperoni Pizza

  1. Spoon the marinara sauce over and around the dough. Using the back of the spoon spread the sauce over the entire surface ensuring even coverage.
  2. Sprinkle the cheese over the dough evenly and arrange the pepperoni slices over the top. Using the sheet pan transfer the pizza to the oven by sliding the parchment off the pan onto the pizza stone.
  3. Bake for 7 to 10 minutes. The outside edge of the crust should have risen to about 1/2 inch thick, 1 centimeter, and be golden brown. Remove the pizza by sliding it off the stone and onto the back side of a sheet pan.
  4. Transfer the pizza to a cutting board, slice into slices and serve immediately.

For The Endive Pizza

  1. Brush the dough with extra virgin olive oil over the entire surface ensuring thorough coverage.
  2. Sprinkle the dough with a pinch or two of kosher salt, cracked pepper and a pinch or two of red pepper. Sprinkle the cheese over the dough evenly and spread the Belgian endive over the top. Using the sheet pan transfer the pizza to the oven by sliding the parchment off the pan onto the pizza stone.
  3. Bake for 7 to 10 minutes. The outside edge of the crust should have risen to about 1/2 inch thick, 1 centimeter, and be golden brown. Remove the pizza by sliding it off the stone and onto the back side of a sheet pan.
  4. Transfer the pizza to a cutting board, slice into slices and serve immediately.

Notes

  1. Obviously, you are free to make any or all of these pizzas. Alternatively, create your own favorite homemade pizza by combining your favorite toppings.

Tags: homemade pizza, easy pizza crust, whole wheat pizza crust, how to make a pizza, new york style pizza