Few dishes have achieved iconic status like pizza – a culinary canvas that invites creativity, indulgence, and joy. This homemade pizza recipe brings the essence of an authentic pizzeria experience into your own kitchen, using simple, high-quality ingredients to create a meal that’s as rewarding to make as it is to eat.
The dough is where it all begins – soft, airy, and just the right amount of chew, with a crisp golden edge that crackles lightly as you slice through. It’s made with nothing more than flour, yeast, water, salt, and olive oil – but when treated with care and time, it becomes a beautifully risen foundation ready to hold layers of flavor.
The tomato base is kept intentionally simple: rich, vibrant passata blended with oregano and a pinch of salt. It allows the freshness of the tomato to shine without overwhelming the other elements. From there, the topping possibilities are endless – from the silky melt of mozzarella to savory charred vegetables, spicy cured meats, or a drizzle of chili oil for a modern twist.
Baking at high heat locks in the flavors, caramelizes the cheese, and gives you that irresistible contrast between crispy crust and gooey center. Served straight from the oven, with perhaps a few fresh basil leaves or a scattering of arugula, this pizza is rustic, soulful, and deeply satisfying.
This is not just a recipe – it’s a ritual, a moment to slow down and engage with your food. And once you’ve tasted the results, you may never go back to store-bought again.
Dough
-
750
g
all-purpose flour
-
10
g
dry yeast
-
1.5
tsp
sugar
-
2
tsp
salt
-
4
tsp
olive oil
-
450
ml
warm water
Topping
-
300
ml
tomato passata
-
1.5
tsp
oregano
-
300
g
shredded cheese (mozzarella or a mix)
-
150
g
ham
-
Olives, mushrooms, bell peppers, corn
-
Olive oil for drizzling
Ivan Horvat
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Dough
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In a bowl, combine the yeast, sugar, and warm water. Let sit for 5–10 minutes until it becomes frothy.
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Add flour, salt, and olive oil. Knead into a smooth dough.
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Knead for 5–10 minutes until the dough is elastic.
-
Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
Topping
-
Mix the tomato passata with oregano and a pinch of salt.
-
Once the dough has risen, divide it into 3 equal parts (for large pizzas) or 6 smaller ones.
-
Roll out each portion on a floured surface and place on a baking tray.
-
Spread the tomato sauce, sprinkle cheese, and add toppings of your choice.
-
Drizzle with a bit of olive oil.
-
Bake in a preheated oven at 220 °C (430 °F) for 12–15 minutes, or until the crust is golden brown.