How to Make Real Italian Pizza: The Easy 6 Steps Method

Combine water with salt, dissolve fresh yeast, and gradually incorporate flour to form a dense, cohesive dough, reaching the tactile-dough-point before transferring to a flat surface.

master two kneading methods, lap and fold or stretch and fold, to produce soft, smooth, resilient dough in 20 minutes, with a poke test and resting in a cool place.

Divide the dough into 3–4 portions 225 g, shape round balls by folding and sealing the bottoms, place on a flour-dusted pan, and rest for appretto per Module 3.

Crush peeled Italian tomatoes by hand or with a fork for margherita and marinara, season with salt, and keep the sauce not too thick for a hot oven.

Slice mozzarella fiordilatte into thin slices, then cut into strips, and drain in a colander for 15 minutes to prevent excess milk from flooding the pizza as it bakes.

Prepare the oven and dust flour on the surface, form a small-disk, and leave a 1 cm outer crust. Stretch the dough by flipping between palms until it becomes pizza-base.

Master method B dough stretching: prepare the oven, form a small-disk with flour, stretch to a thin Neapolitan pizza base while preserving a 1 cm outer crust, then cook.

Heat a large stove-top pan to 260°C, lay the pizza-base, apply tomato sauce and mozzarella with basil, rotate the pan, then finish under the top grill for a golden crust.

Master the neapolitan marinara method: heat a pan, spread tomato with garlic and oregano, swirl olive oil, then finish under the grill for a soft, blistered crust.

Use the super-lid technique by covering the pizza base on the preheated baking pan with a frying pan, then finish under the grill for a golden bottom and melted mozzarella.