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How to Make Italian Pizza

How to Make Italian Pizza

For centuries, pizzaioli (pizza makers) have followed traditional methods to create their iconic fare. You know those images of disks of pizza dough being tossed in the air? There’s a reason for this practice. Pizza dough should never be rolled with a rolling pin but gently stretched in a circle.

Not ready to whirl the dough over your head? Just flour a wooden work surface and learn how to make pizza all’italiana (spoilers: no pineapples) with our guide!

1. Get doughy.

Pick up a pre-made ball of pizza dough, or make your own with our basic recipe for fresh pizza dough! Place one proofed ball of dough on a clean work surface. Flatten the top with the palm of one hand.

2. Cup, pull, flatten, and repeat. 

Cup your hands and position them inside the perimeter of the dough. (The section of the dough that remains beyond your hands will remain thicker and form the crust.) Gently pull your hands outward and away from each other, flattening them as you go, while turning the dough. Repeat until you have a thin, even circle of dough with a thicker edge.

3. Get creative (but not too creative!).

Top the pizza as desired (note: pineapple pizza is not and will never be a thing in Italy). Some of our favorite pizza toppings include fresh mozzarella, cured meats (like prosciutto, coppa, and soppressata), and seasonal vegetables. If you're using fresh cheese and cured meats, be sure to reserve those for the very end. Cooking ingredients like prosciutto crudo and stracciatella cheese will impair their flavor.

4. Bake. 

Place the pizza on a baking stone on the lowest rack of the oven, and cook at as high a temperature as the oven will go, at least 500°F. Bake until the crust is blistering and golden and the cheese has melted, 4 to 7 minutes.

5. Buon appetito!

While the last pizza is cooking, move on to the next one. Don't forget to enjoy!

fresh pizza cooking

Now, you're ready to try our recipe for the classic pizza margherita, and check out our guide on how to eat pizza (yes, there's a "right" way!).