Creating restaurant-quality pizza at home may seem challenging, but with the right techniques and a few professional tips, you can achieve incredible results in your own kitchen. As Pizzaiolo's head pizzaiolo with over 20 years of experience, I'm excited to share our time-tested methods for making perfect pizza at home.

The Foundation: Perfecting Your Dough

The secret to exceptional pizza begins with the dough. At Pizzaiolo, we ferment our dough for 72 hours, which develops complex flavors and an ideal texture. Here's how you can create something similar at home:

Basic Pizza Dough Recipe

  • 500g (4 cups) high-protein bread flour (ideally 00 flour)
  • 325ml (1⅓ cups) cold water
  • 10g (2 tsp) fine sea salt
  • 3g (1 tsp) active dry yeast
  • 15ml (1 tbsp) olive oil
  1. Dissolve yeast in a small amount of the water with a pinch of sugar and let it activate for 5-10 minutes.
  2. In a large bowl, mix flour and salt. Make a well in the center.
  3. Pour in the yeast mixture, remaining water, and olive oil.
  4. Mix until a shaggy dough forms, then turn onto a clean surface.
  5. Knead for 8-10 minutes until smooth and elastic.
  6. Place in an oiled bowl, cover, and let rise at room temperature for 2 hours.
  7. Divide into 3-4 balls, place in separate containers, and refrigerate for 24-72 hours.
  8. Remove from refrigerator 2 hours before baking to reach room temperature.

Pro Tip

The long cold fermentation is key! This slow process allows enzymes to break down complex carbohydrates, creating a more flavorful dough with better digestibility and a beautiful crust that browns perfectly.

Mastering the Stretch

Hand-stretching your dough preserves the air bubbles that create that wonderful texture we all love. Never use a rolling pin as it removes the gases that develop during fermentation.

To stretch your dough properly:

  1. Place your room-temperature dough ball on a lightly floured surface.
  2. Press down from the center, working outward with your fingertips, leaving a 1cm border untouched (this will become your crust).
  3. Pick up the disc and place it on the backs of your hands.
  4. Gently stretch the dough by moving your hands apart, rotating as you go.
  5. Aim for a thickness of about 3mm in the center.
Hand stretching pizza dough

Properly stretched dough maintains those beautiful air pockets

Sauce: Simple is Better

At Pizzaiolo, we believe that a great pizza sauce should highlight the quality of the tomatoes, not mask it. Our classic sauce contains just five ingredients:

Classic Pizza Sauce

  • 1 can (28oz) San Marzano whole peeled tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 5-6 fresh basil leaves
  1. Drain tomatoes, reserving liquid.
  2. Crush tomatoes by hand to desired consistency.
  3. Add garlic, olive oil, salt, and torn basil leaves.
  4. Mix gently and let flavors meld for at least 30 minutes.
  5. Add reserved liquid if needed to adjust consistency.

Pro Tip

Never cook your pizza sauce before using it. The fresh sauce will cook perfectly during the pizza baking process, preserving the bright tomato flavor.

Baking for the Perfect Crust

Our wood-fired ovens reach temperatures of nearly 900°F (480°C), which is difficult to replicate at home. However, you can still achieve excellent results with these methods:

Option 1: Pizza Stone or Steel

For the best results, invest in a pizza stone or steel:

  • Place your stone/steel in the oven and preheat to the highest temperature (usually 500-550°F/260-290°C) for at least 45-60 minutes.
  • Use a pizza peel dusted with semolina or cornmeal to slide your prepared pizza onto the hot stone.
  • Bake for 6-8 minutes until the crust is golden and the cheese is bubbly.

Option 2: Cast Iron Skillet Method

No stone? A cast iron skillet works wonderfully:

  • Preheat your skillet on the stovetop over high heat until very hot.
  • Carefully place your stretched dough in the hot skillet.
  • Add toppings quickly while the bottom begins to cook.
  • Cook for 2 minutes on the stovetop, then transfer to a preheated broiler for 2-4 minutes until the top is bubbling and charred in spots.
Perfectly baked pizza

The perfect balance of char and chew

Topping Tips: Balance is Key

Less is more when it comes to pizza toppings. Overloading your pizza leads to soggy crusts and uneven cooking. Here are our guidelines:

  • Use about 3-4 tablespoons of sauce for a 10-12 inch pizza.
  • Choose no more than 3-4 toppings in addition to cheese.
  • Pat moist ingredients (like fresh mozzarella) dry before using.
  • Slice toppings thinly for even cooking.
  • For most pizzas, less than 100g (3.5oz) of cheese is sufficient.

Pro Tip

Add delicate herbs (like fresh basil), microgreens, or prosciutto after baking to preserve their flavors and textures.

Final Thoughts

Making great pizza at home is a journey of practice and patience. Don't be discouraged if your first attempts aren't perfect—each pizza you make will teach you something new about the process.

The most important ingredient is passion. At Pizzaiolo, we've been crafting artisan pizzas since the 1940s, and we still find joy in the simple combination of flour, water, salt, and yeast transforming into something magical.

We'd love to see your homemade creations! Tag us on social media with #PizzaioloAtHome to share your pizza journey.

Buon appetito!

Marco Rossi