How to make Artisan Pizza
Learn how to make authentic, homemade pizza at home. This guide will teach you everything you need: the recipes, tools, and much more.
Learn how to make homemade artisan pizza
It all started by making homemade pizza dough. After some time, we started to experiment with our recipes. Although many failures were, the goal was to enjoy delicious, high-quality artisan pizza with those we love.
We learned how to make the best Italian flour, use a pie peel, and San Marzano tomatoes. We discovered that pizzas made with only a few ingredients are better than American pizzas. And, unlike American pizzas, artisan pizza can be healthier. We tried many different recipes and spoke to experts from pizzerias. We began to master the art of pizzeria cooking.
Here’s what we discovered after years of research
We decided to return to Italy years later for further research. It was to Naples this time, the birthplace for pizza. We had the best pizza we’ve ever eaten at Da Michele in Naples. Two varieties of artisan pizza were served at this pizzeria that dates back to the 1800s. They baked them in a wood-fired oven for just 1 minute. It was extraordinary. We realized that this was not an obsession. Artisan Pizza is a lifestyle.
We are proud to be unabashed pizza experts after 11 years of hard work. Although we may not be Italian, we have spoken to top pizzeria chefs and spent a lot of time digging into the details to make homemade pizza. We want to show you how it’s done! This is our list of top gear, pizza ovens, flour, tomatoes, and recipes for creating your artisan pizza. Are you ready?
What flour should I use to make pizza dough?
We’ve learned over the years that the best flour for pizza dough is the one used by professional pizzerias. It’s called TIPO 00 and is a unique Italian brand. It can be ordered online and used only for pizza dough.
Which is your favourite pizza dough recipe?
These are our top pizza dough recipes. As a starter, we recommend the Master Pizza dough recipe. Then cook the other variations!
What kind of pizza gear do you need?
You will need to have a few items to make artisan pizza at your home. We recommend the following pizza equipment (affiliate link included):
A pizza peel is needed to transfer the pizza from the oven to your kitchen. Before baking, cover the pizza with thin cornmeal or semolina layer to prevent it from sticking. These are the types of pizza peels that we use. The conveyor pizza peel is our favourite because it makes it easy to transfer the dough onto the pizza stones. It’s so easy to see in action, and you won’t believe what you will find.
If you’re using your standard oven for baking pizza, you’ll need a pizza stone instead! Your oven heats up, and the pizza stone heats up. This gives you crispy crust underneath. It is not recommended to bake pizza without it. A pizza stone can break, and we have seen a lot of cracks in the oven. However, you can still use them in the oven together.
Once our artisan pizza has been cooked, we transfer it onto a pizza tray to cool. A baking sheet could be used, but the circular shape of the pizza tray is ideal for serving the pizza on top.
Pizza oven (optional)
You do not need a pizza oven to cook artisan pizza at home! If you are interested in making artisan pizzas with black char marks, then a pizza oven might be the right choice. Cooking at high heat is key to making great pizza. A pizza oven can reach almost 1000 degrees F, while a standard oven can only heat to 550 degrees F.
To make pizza dough
- One best pizza dough (or food processor dough, or thin crumb Dough).
- For dusting pizza crusts, use semolina flour (or cornmeal).
To make pizza sauce
- 1 small garlic clove (1/2 medium)
- 15 ounces high quality organic canned tomatoes
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon dried Oregano
- Scant 1/2 teaspoon Kosher salt
- 1/4 to 1/3 cup pizza sauce
- 3/4 cup shredded cheese or 2 to 3 ounces fresh mozzarella cheese
- Parmesan cheese
- A few fresh basil leaves
- Prepare the pizza dough. Use the Best Pizza Dough recipe. This takes approximately 15 minutes to prepare and 45 minutes for rest.
- Preheat the oven to 500°F. OR Preheat your pizza oven (here’s the pizza oven).
- Prepare the pizza sauce. Chop the garlic into small pieces. Blend the tomatoes, olive oil and kosher salt in a blender. Blend the ingredients until well combined. You will need about 1/3 cup of the sauce to make the pizza. Keep the rest in the fridge for up to 1 week.
- Make the cheese. If you are using fresh mozzarella cheese, cut it into 1/4-inch thick pieces. (See the photos of the prebaked pizza). You can let the fresh mozzarella sit for 15 minutes on a towel to absorb moisture. Then, use the towel to wipe the mozzarella dry.
- Bake the pie: Dust a pizza sheet with cornmeal and semolina flour once the oven is warm. You can also use a rimless baking pan or the back of a rimmed baking pan if you don’t own a pizza peel. A pizza peel is worth the investment! For instructions, see How To Stretch Pizza Dough. Place the dough on the pizza peel.
- Use 1/4 to 1/3 cup of the pizza sauce to cover the dough. Add the mozzarella cheese. Add the mozzarella cheese. Top it with a thin layer of fresh grated Parmesan cheese.
- Transfer the pizza to the pizza stone using the pizza peel. Bake, the pizza for 5 to 7 minutes or until the crust and cheese are well browned.
- Let the pizza cool down for a few minutes before adding the basil (whole leaves, thinly sliced, or lightly torn). Cut into small pieces and serve immediately.