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How to Make an Italian Pizza: The Simple, Step-by-Step Guide

Want to know how to make a real Italian pizza? The very best way is to get an after-hours tutorial from the chefs at one of Rome’s finest pizzerias. But if you aren’t going to be in Rome any time soon, your next best option is to check out this recipe from the Walks of Italy crew. The most important part is getting the Italian pizza dough right! More than just the base of the pizza, the dough is what gives the pizza its texture, holds together the flavors, and – if done right – can make you feel like you’ve been transported right back to Italy. Even though it’s become the most popular Italian food abroad, pizza and Italy didn’t weren’t always synonymous. In fact, pizza wasn’t even invented until the 19th century, when it started out as a fast food on the streets of Naples. In the beginning (and, we’d argue, even today), the simpler the pizza, the better: The classic pizza napoletana was just dough with a tomato sauce of Marzano tomatoes, oregano or basil, a little garlic, salt, and olive oil. (for all you need to know about choosing the best olive oil, check out our post.) It’s another pizza from Naples, though, that has the neatest pedigree. When Queen Margherita came to visit Naples in 1889, she was charmed by a local pizza baker who had made, in her honor, a pizza with the colors of the new flag of the just-unified Italy—red tomatoes, white mozzarella, and green basil. Yep, you guessed it. It’s now called the pizza margherita (or margarita, on some menus).