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Homemade Italian Pizza

Serves 4 pizzas·3 hours (dough rests included)ItalianPizzaBreadFamily recipe

A family recipe from John Bostick — a sure-fire dough, a slow tomato sauce, and a Margherita assembly. Bakes on a stone in a hot home oven; the dough freezes well so one batch makes four pizzas.

Method

  1. 01Proof the yeast: combine the water, yeast, honey, and ¼ cup of flour in a large bowl. Cover and let sit 5–10 minutes in a draft-free spot — bubbling means the yeast is alive.
  2. 02Add the remaining 4 cups of flour and the salt. Mix until shaggy, then knead 8–10 minutes by hand (or with a dough hook) until smooth and elastic.
  3. 03Oil the inside of a large bowl. Use the dough ball itself as a brush to coat the sides. Cover and rise 1 hour.
  4. 04Punch down and rise a second time, about 1 hour. The dough is now ready to shape, or divide into four tennis-ball portions, bag, and freeze for up to 4–6 months.
  5. 05While the dough rises, make the sauce: heat the olive oil over medium in a heavy saucepan. Sauté the garlic, bay leaves, oregano, and red pepper flakes until the garlic just turns translucent — do not let it brown.
  6. 06Add the tomatoes and simmer on low for 2–3 hours, crushing them as they soften. Stir occasionally. Season with salt and pepper. Cool and refrigerate; this also freezes well.
  7. 07Heat the oven as hot as it will go with a baking stone (or upside-down sheet pan) on the lowest rack — at least 30 minutes to fully heat the stone. 500°F is the floor; hotter is better.
  8. 08Roll one dough ball on a floured surface into a rough round. Dust a peel with cornmeal and lay the dough on it.
  9. 09Spread ½ cup of sauce, leaving a half-inch border. Top with torn mozzarella. Slide onto the stone.
  10. 10Bake 10–12 minutes, until the crust is browned underneath and the cheese is bubbling and starting to spot.
  11. 11Pull the pizza out. Tear the basil over the top, drizzle with the olive oil, and let rest 5 minutes before slicing.
  12. 12Variations: swap basil + oil for sliced pepperoni and a dust of Parmesan; or top a baked white pie (just garlic slivers and oil) with arugula, red onion, tomato, capers, and a balsamic-olive oil dressing for a Pizza Insalata.