Pizza, But Make It Italian: Straight From Italy’s Kitchen

In Italian kitchens, pizza is a ritual. The scent of warm dough, olive oil, and melting mozzarella drifting through the house is part of the pleasure. These recipes invite you to recreate that moment at home, where flavour, patience, and atmosphere come together naturally.

Pizza a Lievitazione Naturale
Naturally Fermented Sourdough Pizza

A naturally fermented sourdough base with a crisp crust, airy crumb, and deep, slightly tangy flavour. Minimal toppings let the dough’s complexity shine, making every bite quietly luxurious.

Prep time: 20 mins (excluding fermentation) | Cook time: 10–12 mins | Serves: 2

Ingredients

For sourdough pizza dough (Rest & fermentation: 12–24 hrs):

• All-purpose flour – 300 g
• Active sourdough starter – 90 g
• Water – 180 ml (room temperature)
• Salt – 7 g
• Olive oil – 1 tbsp

For simple homemade tomato passata:

• Ripe tomatoes – 4 large
• Olive oil – 1 tbsp
• Salt – to taste

For topping:

• Mozzarella cheese – 150 g, torn
• Fresh basil leaves – a few
• Black olives– 1 tsp

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Method

Prepare the dough:

1. Mix flour and water until no dry flour remains. Cover and rest for 30 minutes.
2. Add sourdough starter, salt, and olive oil. Mix well.
3. Knead gently for 3–4 minutes until smooth.
4. Rest at room temperature for 4–6 hours, stretching and folding every hour.
5. Refrigerate for 8–18 hours for deeper flavour (optional but recommended).
6. Bring to room temperature, divide into 2 balls, and rest for 1 hour.

Make the tomato passata:

1. Blanch tomatoes, peel, and blend smooth.
2. Heat olive oil, add puree and salt, simmer 8–10 minutes until thick. Cool.

Assemble & bake:

1. Preheat oven to 250°C (or highest setting) for 20 minutes.
2. Stretch dough gently into rounds.
3. Spread a thin layer of passata, add mozzarella, and drizzle olive oil.
4. Bake for 10–12 minutes until blistered and golden.
5. Finish with fresh basil and black olives.

Quick recipe tip:

• Handle sourdough gently and keep toppings light to preserve air pockets.
• Resist overloading toppings. This pizza rewards restraint and good dough.

Pizza Bianca
White Pizza Without Tomato Sauce

Creamy, aromatic, and deeply comforting, this white pizza swaps tomato for olive oil, garlic, and cheese. Rich without feeling heavy, it’s indulgence built on simplicity.

Prep time: 15 mins | Cook time: 10–12 mins | Serves: 2

Ingredients

For pizza dough:

• All-purpose flour – 2 cups
• Instant yeast – 1 tsp
• Sugar – 1 tsp
• Salt – ¾ tsp
• Olive oil – 1½ tbsp
• Warm water – ¾ cup

For topping:

• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mozzarella cheese – 150 g
• Ricotta cheese – ½ cup
• Dried oregano – ½ tsp
• Salt – to taste

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Method

1. Preheat oven to 240–250°C for 15 minutes.
2. Stretch the dough and brush it generously with olive oil.
3. Scatter garlic evenly.
4. Add mozzarella and dollops of ricotta.
5. Sprinkle oregano and salt.
6. Bake for 10–12 minutes until edges are golden.

Tip: Pairs beautifully with sautéed mushrooms or caramelised onions.

Pizza Diavola
Spicy Salami Pizza

Bold, spicy, and unapologetically indulgent, Diavola balances molten cheese with fiery salami. Each bite delivers heat that builds slowly and lingers.

Prep time: 15 mins | Cook time: 10–12 mins | Serves: 2

Ingredients

For pizza dough:

• All-purpose flour – 2 cups
• Instant yeast – 1 tsp
• Sugar – 1 tsp
• Salt – ¾ tsp
• Olive oil – 1½ tbsp
• Warm water – ¾ cup

For simple homemade tomato passata:

• Ripe tomatoes – 4 large
• Olive oil – 1 tbsp
• Salt – to taste

For topping:

• Mozzarella cheese – 150 g
• Spicy salami – 80–100 g
• Chilli flakes – ½ tsp
• Olive oil – 1 tbsp

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Method

1. Mix flour, yeast, sugar, salt, olive oil, and warm water into a soft dough, rest covered for 60–90 minutes until light and elastic.
2. Prepare the dough and rest until doubled.
3. Preheat oven to 240–250°C.
4. Spread passata over stretched dough.
5. Add mozzarella and salami slices.
6. Sprinkle chilli flakes lightly.
7. Bake for 10–12 minutes until edges are crisp and salami curls.

Tip: Italian spice is subtle. Let heat complement flavour, not dominate it.

Pizza ai Funghi
Mushroom Pizza

Earthy mushrooms layered over a crisp base bring warmth and umami to every slice. Garlic and olive oil amplify the flavour, making this pizza rustic and satisfying.

Prep time: 20 mins | Cook time: 12–14 mins | Serves: 2

Ingredients

For pizza dough:

• All-purpose flour – 2 cups
• Instant yeast – 1 tsp
• Sugar – 1 tsp
• Salt – ¾ tsp
• Olive oil – 1½ tbsp
• Warm water – ¾ cup

For simple homemade tomato passata:

• Ripe tomatoes – 4 large
• Olive oil – 1 tbsp
• Salt – to taste

For topping:

• Mushrooms – 200 g, sliced
• Mozzarella cheese – 150 g
• Garlic – 2 cloves, sliced
• Olive oil – 1½ tbsp
• Salt and pepper – to taste

Click here for the ingredients

Method

1. Mix flour, yeast, sugar, salt, olive oil, and water into a soft dough. Rest 60–90 minutes until doubled.
2. Preheat oven to 240–250°C for 15 minutes.
3. Sauté mushrooms with olive oil and garlic until lightly golden.
4. Stretch the dough, spread the passata, add the mozzarella, then the mushrooms.
5. Bake for 12–14 minutes until the crust is crisp and the cheese melts.

Tip: Avoid overcrowding mushrooms, or they’ll steam instead of roasting.

Pizza al Pollo
Italian-Style Chicken Pizza

Herb-marinated chicken, olive oil, and melted cheese come together in a balanced, elegant pizza. Light yet flavourful, it proves chicken can be indulgent without overwhelming the crust.

Prep time: 25 mins | Cook time: 12–14 mins | Serves: 2

Ingredients

For pizza dough:

• All-purpose flour – 2 cups
• Instant yeast – 1 tsp
• Sugar – 1 tsp
• Salt – ¾ tsp
• Olive oil – 1½ tbsp
• Warm water – ¾ cup

For topping:

• Chicken breast – 150 g, thinly sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Dried rosemary or oregano – ½ tsp
• Mozzarella cheese – 150 g
• Salt and pepper – to taste

Click here for the ingredients

Method

1. Mix flour, yeast, sugar, salt, olive oil, and warm water into a soft dough, rest covered for 60–90 minutes until light and elastic.
2. Marinate chicken with olive oil, garlic, herbs, salt, and pepper.
3. Lightly sauté until just cooked.
4. Preheat oven to 240–250°C.
5. Stretch the dough, add the mozzarella, and scatter chicken evenly.
6. Bake for 12–14 minutes until golden and bubbling.

Tip: Keep chicken juicy by cooking it lightly before baking.

Italian pizza isn’t about piling on toppings. It’s about balance, technique, and letting ingredients speak. With good dough, simple toppings, and high heat, restaurant-style pizza is absolutely achievable at home. Bake slowly, top thoughtfully, and enjoy every slice the way it was meant to be.

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