Learn How to Make the Best Homemade Pizza with Gennaro Contaldo

Ingredients

• 500 g Strong Bread Flour (high‑protein bread flour, sifted)
• 3 g Salt (fine sea salt; can increase to 5 g if desired)
• 3 g Active Dry Yeast (instant dry yeast)
• 325 ml Cold Water (filtered, cold (around 4‑10 °C))
• 2 tbsp Extra Virgin Olive Oil (for drizzling on dough and before baking)
• 100 g San Marzano Tomato Sauce (lightly seasoned crushed tomatoes)
• 150 g Buffalo Mozzarella (torn into bite‑size pieces)
• 10 g Parmesan Cheese (freshly grated)
• 5 leaves Fresh Basil Leaves (whole leaves, added after baking)
• 1 pinch Additional Salt (for topping)

Instructions

1. Combine dry ingredients

   Place the 500 g strong flour into a mixing bowl and add 3 g salt. Stir with a spoon until evenly distributed.

   Time: PT5M

2. Activate the yeast

   In a small cup, dissolve 3 g active dry yeast in a splash (about 20 ml) of the cold water. Let sit for 1‑2 minutes until slightly foamy.

   Time: PT2M

3. Add water and mix

   Pour the remaining 305 ml cold water into the flour mixture, then add the yeast slurry. Stir with a spoon until a shaggy dough forms.

   Time: PT3M

4. Knead the dough

   Transfer the dough onto a lightly floured surface. Knead by hand for about 10 minutes until smooth, elastic, and slightly tacky.

   Time: PT10M

5. First rise

   Shape the dough into a ball, place it back into the mixing bowl, cover with a clean damp cloth, and let rest for 30 minutes at room temperature.

   Time: PT30M

6. Divide and second rise

   After the first rest, divide the dough into two equal pieces, shape each into a tight ball, place on the floured surface, cover again with the damp cloth, and let rest another 30 minutes.

   Time: PT35M

7. Preheat the oven

   Set the oven to its highest setting (250‑300 °C / 480‑570 °F) and place the baking stone inside. Preheat for 30 minutes.

   Time: PT30M

   Temperature: 250-300°C

8. Stretch the pizza base

   On a well‑floured countertop, press the centre of one dough ball with fingertips, then gently stretch outward using both hands, leaving a slightly thicker rim. Aim for a 30‑cm (12‑inch) round.

   Time: PT5M

9. Add toppings

   Drizzle a thin line of extra virgin olive oil over the dough, spread 50 g of tomato sauce evenly, sprinkle a pinch of salt, add 10 g grated Parmesan, distribute the mozzarella pieces, and finish with a few fresh basil leaves. Add another light drizzle of olive oil.

   Time: PT5M

10. Bake the pizza

    Slide the topped pizza onto the preheated stone using the pizza peel. Bake for 2 minutes, rotating halfway, until the crust is blistered and the cheese is melted and slightly browned.

    Time: PT2M

    Temperature: 300°C

11. Finish and serve

    Remove the pizza with the peel, let rest 1 minute, then slice and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

90 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Strong Bread Flour: All‑purpose flour (add 2% vital wheat gluten)
• Instead of Active Dry Yeast: Fresh yeast (6 g)
• Instead of Extra Virgin Olive Oil: Vegetable oil (less flavor)
• Instead of San Marzano Tomato Sauce: Fresh ripe tomatoes blended
• Instead of Buffalo Mozzarella: Cow's milk mozzarella
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Mixing Bowl
• Kitchen Scale
• Spoon
• Dough Scraper (optional)
• Clean Damp Cloth
• Pizza Peel
• Baking Stone or Steel
• Oven
• Pizza Cutter (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Kneading the dough until smooth and elastic
• First and second resting periods (30 min each)
• Preheating the oven to 250‑300 °C
• Baking the pizza for only 2 minutes at very high heat

Chef Tips from the Video

• Use high‑protein (12‑14 %) bread flour for the authentic chewy texture.
• Cold water slows yeast activity, giving a more flavorful dough even with a short rise.
• If you have a wood‑fired oven, bake the pizza directly on the fire‑heated floor for authentic leopard‑spot crust.
• Add a few drops of extra virgin olive oil to the dough ball before the first rise for extra tenderness.

Troubleshooting

Storage

Refrigerator: Unbaked dough balls can be stored in a sealed container for up to 24 hours; baked pizza keeps 2 days in the fridge, reheated in a hot oven.

Freezer: Wrap baked pizza tightly in foil and freeze for up to 1 month; thaw and reheat in a 250 °C oven.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be mixed up to 24 hours in advance and kept refrigerated; bring to room temperature before shaping.
• Pre‑slice mozzarella and grate Parmesan ahead of time and store in airtight containers.

Frequently Asked Questions