Updated: 21 September 2026 la 02:59. Articolul a fost revizuit pentru a reflecta informațiile disponibile la această dată.
Want to make pizza at home with an authentic restaurant-style taste? In this guide, you will learn step by step how to prepare the perfect dough, authentic Italian sauce and the tricks used by professional pizzaiolos.
To complement the information above, you can also read How to Make Homemade Bread – Step-by-Step Recipe (Complete Guide, Tips and the Science Behind It), an article that explores an aspect directly related to this topic.
Essential ingredients for restaurant-style pizza
For a successful pizza, ingredients are key. Choose quality products for an authentic taste:
- “00” flour – especially for pizza; very finely milled.
- Yeast – fresh or dried, not baking powder.
- Room-temperature water – 20–25°C.
- Fine salt and extra-virgin olive oil.
- Fresh mozzarella – drained of whey.
- Tomato sauce – passata, salt and basil.
How to make the perfect pizza dough (classic version)
For two large pizzas, you will need:
- 500 g “00” flour
- 325 ml water
- 10 g salt
- 3 g dried yeast (or 10 g fresh yeast)
- 20 ml olive oil
Steps:
- Dissolve the yeast in lukewarm water.
- Gradually add the flour and mix.
- Add the salt and oil, then knead for 8–10 minutes.
- Leave to rise for 24 hours in the refrigerator (or 6–8 hours at room temperature).
- Take it out 2 hours before baking.
How to make authentic pizza sauce
A good sauce means flavour:
- 200 g passata
- Salt, fresh basil and olive oil
Important: The sauce is not cooked beforehand; it is placed raw on the pizza for an authentic taste.
How to stretch the dough correctly
- Do not use a rolling pin; stretch it with your hands.
- Push the air towards the edges to create a fluffy crust.
How to bake pizza like at a restaurant
The secret is temperature:
- Preheat the oven to 250°C, or as high as it will go.
- Use a pizza stone or an upturned baking tray, left to heat for 30 minutes.
- Bake for 6–8 minutes, using the grill for the final 2 minutes for a crispy crust.
The best pizza toppings
- Margherita: sauce + mozzarella + basil.
- Prosciutto e Rucola: after baking, add prosciutto and rocket.
- Diavola: spicy salami, mozzarella and tomato sauce.
Tips for an authentic taste
✔ Drizzle with olive oil at the end.
✔ Drain the mozzarella before using it.
✔ For a wood-fired-oven aroma, place a salt stone in the oven.
Frequently asked questions (FAQ)
1. How long should the dough rise?
Ideally, 24 hours in the refrigerator for slow fermentation.
2. Can I make pizza without a special stone?
Yes, use an upturned baking tray and heat it thoroughly.
