Easy Italian Style Homemade Pizza

This easy Italian-style homemade pizza recipe has saved many Friday nights in my house when everyone craves something comforting and delicious but quick enough to whip up with pantry basics. The stretchy dough bakes up crisp on the bottom and soft at the edges while fresh mozzarella, prosciutto, and a shower of peppery arugula make every slice pop with flavor. It is a recipe that never fails to impress guests or satisfy family.

My favorite part is how this always gets the kids involved from kneading to adding their toppings making it a true group effort. We first tried this recipe during a holiday weekend and it has been our go-to since for pizza night.

Ingredients

• All Purpose Flour: gives structure to the dough look for unbleached for best flavor and texture
• Instant Yeast: ensures a fast and reliable rise check the packet date for maximum freshness
• Sugar: helps feed the yeast and gives a subtle flavor
• Salt: seasons the dough and makes the flavor come alive
• Olive Oil: adds a soft crumb and Italian richness in both dough and on top use a fruity extra virgin olive oil for best results
• Warm Water: activates yeast and pulls ingredients together lukewarm but not hot
• Tomato Sauce: the classic Italian base for your pizza use a smooth high-quality sauce
• Ketchup: adds subtle sweetness and depth if you have homemade ketchup it is even better
• Mozzarella Cheese: for that gooey melt buy blocks of mozzarella and grate it yourself for best melt
• Fresh Mozzarella: delivers creamy texture and looks beautiful in slices
• Prosciutto: salty ribbons of meat balance the creamy and tangy ingredients look for thinly sliced and fresh
• Fresh Arugula: adds a peppery punch and freshness when scattered on hot pizza
• Cherry Tomatoes: boost juiciness and a pop of color go for ripe and vibrant small varieties
• Kosher Salt and Black Pepper: as final seasoning add punch
• Oregano Seasoning: classic Italian herb use dried for a bold hit of flavor
• Sweet Balsamic Glaze: optional for tang and a glossy finish a good-quality aged balsamic is best

Step-by-Step Instructions

Prepare Dry Ingredients:

In a large bowl mix one cup of flour instant yeast sugar and salt using a spoon so everything is evenly combined and the yeast is distributed

Add Wet Ingredients:

Pour in olive oil and warm water stir with a wooden spoon until everything is mixed there should be no visible dry spots

Add Remaining Flour:

Gradually add one more cup of flour stirring after each addition the dough should form a soft ball that pulls away from the sides if it is sticky add up to one third cup more flour

First Rise:

Brush a new large bowl with olive oil flour your hands shape the dough into a ball and roll it in the bowl until coated cover very tightly with plastic wrap and set somewhere warm like an oven with just the light on let it double in size for thirty minutes

Knead and Shape:

Once risen gently press air out and transfer the dough onto a floured surface knead with floured hands about three to five times until the ball is smooth use a rolling pin or your hands to stretch into a twelve to fifteen inch circle set on a floured pizza pan pinch or tuck the edges to make a rimmed crust

Sauce and Season:

Spread tomato sauce edge to edge over the dough follow with ketchup for extra richness drizzle a bit more olive oil then sprinkle with kosher salt and oregano

Add Cheese and Prosciutto:

Grate mozzarella evenly over the sauce then scatter cracked black pepper lay prosciutto slices over the cheese in an even layer

Bake:

Slide the pizza into a preheated oven at four hundred fifty degrees Fahrenheit bake for fifteen to twenty minutes until the cheese is bubbly and the bottom is golden brown

Finish with Fresh Toppings:

Immediately upon taking from the oven add fresh arugula mozzarella slices and halved cherry tomatoes garnish with balsamic glaze if using

Slice and Serve:

Cut the pizza into wedges using a sharp knife or pizza wheel and serve while still warm

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My favorite ingredient is the balsamic glaze because it transforms the flavor adding brightness and complexity. One evening my daughter surprised us by swirling it artfully across the top and now everyone expects her signature drizzle every time.

Storage Tips

Leftover pizza keeps best when stored in an airtight container in the fridge for up to three days. The crust stays crisp if you reheat slices in a hot skillet or oven instead of the microwave. You can freeze individual slices wrapped in foil for busy days.

Ingredient Substitutions

Feel free to swap prosciutto for thinly sliced cooked ham or omit for a vegetarian option. If you are out of arugula, try baby spinach or fresh basil. Use part-skim mozzarella if you prefer a lighter cheese flavor.

Serving Suggestions

I love to serve this pizza with a simple green salad and a glass of sparkling water. For parties, cut into small squares for easy grabbing. This pizza pairs well with roasted vegetables or a side of marinated olives.

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Cultural Context

Italian pizza is all about the balance of crisp yet airy crust and high-quality toppings. Most Italian regions use very simple ingredients so starting with a great dough and fresh cheese is the real secret for the authentic experience.

Recipe Questions & Answers

→ Can I use homemade tomato sauce for this pizza?

Absolutely! Homemade tomato sauce adds a fresh, robust flavor. Use your favorite recipe or simmer canned tomatoes with garlic and herbs for a simple option.

→ What type of mozzarella works best?

Combining grated low-moisture mozzarella with torn fresh mozzarella gives both classic melt and creamy texture on top of the pizza.

→ How do I achieve a crispier crust?

Roll out the dough thinly and bake on a preheated pizza stone or very hot oven tray for added crispness and a golden underside.

→ Is it essential to use prosciutto?

While prosciutto adds salty richness, you can substitute with cooked ham or skip for a vegetarian option with extra arugula and tomatoes.

→ Can I prepare the dough ahead of time?

Yes. After the first rise, cover the dough tightly and refrigerate for up to 24 hours. Bring it to room temperature before shaping and baking.

→ What does balsamic glaze bring to the pizza?

Balsamic glaze adds a sweet-tangy accent that balances the richness of cheese and enhances the fresh toppings.