Home ovens do not reach the 800°F of a wood-fired pizzeria, but you can still make excellent pizza. The secrets are a well-fermented dough, maximum heat from below, and restraint with toppings.
1. A dough with time
A basic Neapolitan-style dough uses 00 or bread flour, water, salt and a little yeast, at about 60 to 65 percent hydration (water as a percentage of flour weight). For example: 500 g flour, 320 g water, 12 g salt, 1 to 2 g instant yeast.
The real secret is time. Let the dough ferment in the fridge for 24 to 72 hours. Cold fermentation develops flavor and makes the dough easier to stretch. Divide into balls of about 250 g and let them warm up for 1 to 2 hours before stretching.
2. Maximum heat
- Put a pizza steel or stone on the top or upper-middle rack and preheat at your oven’s highest temperature (often 500 to 550°F) for 45 to 60 minutes. Steel transfers heat faster than stone and gives a crisper base.
- Switch to the broiler for the last minute or two to blister the top.
- Outdoor pizza ovens heated by gas or wood reach much higher temperatures if you get serious.
3. Stretch, don’t roll
Press the dough from the center outward with your fingertips, leaving a border for the crust, then stretch it over your knuckles. A rolling pin pushes out the gas bubbles that create an airy crust.
4. A simple sauce
Crushed canned tomatoes (San Marzano style or any good plum tomatoes), salt and a little olive oil. No cooking needed. Use a thin layer; too much sauce makes a soggy pizza.
5. The right cheese
Low-moisture mozzarella melts evenly and browns well. Fresh mozzarella tastes great but releases water: tear it, drain it on paper towels, and use it sparingly. Add a little grated Parmesan or pecorino for flavor.
6. Fewer toppings
Two or three toppings at most. Wet vegetables like mushrooms and spinach should be cooked first. Add fresh basil, arugula or prosciutto after baking.
7. Launch smoothly
Build the pizza on a peel dusted with semolina or flour, shake it to check it slides, and launch it quickly onto the hot steel. Bake 6 to 10 minutes, depending on your oven.
Variations
The same dough makes calzones, flatbreads and focaccia. Sourdough starter can replace yeast for a tangier crust, see how to make homemade bread and sourdough. Saving leftovers safely is covered in how long pizza keeps in the fridge.
