High-hydration dough and a long, cold fermentation process are the secrets behind this restaurant-quality home oven pizza. By giving the flour and yeast time to develop, you achieve a thin, airy crust that is crispy on the outside while remaining light and chewy in the center. Using 00 flour and a high-heat technique mimics the environment of a professional wood-fired oven right in your own kitchen.

The topping process is intentionally simple, allowing the brightness of the tomato sauce and the creamy, milky profile of fresh bocconcini to take center stage. When finished with a few torn basil leaves and a drizzle of olive oil, the result is a balanced slice that captures the classic characteristics of a Neapolitan-style pie without the need for specialized equipment.

This method is ideal for those who enjoy the ritual of slow-proofing dough over a few days to achieve a superior rise and deeper flavor. It turns an ordinary weeknight dinner into a project that rewards patience with a blistered, charred crust that is hard to find outside of a dedicated pizzeria.

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Mastering a crisp crust at home is the foundation for endless topping combinations, turning your kitchen into a pizzeria. If you are looking for a savory side to round out your meal, try serving your slices alongside these crispy roasted parmesan potatoes for a comforting feast. Once you feel confident with your dough-handling skills, you can experiment with global flavor profiles like this fusion-style beef rendang pizza, which brings a bold and aromatic twist to the traditional pie.

Key Ingredients

00 Flour: Provides the essential structure and fine texture for the authentic pizza base.
Instant Yeast: Acts as the leavening agent to help the dough rise during the long fermentation.
Olive Oil: Adds richness to the dough and is used for finishing the pizza surface.
Tomato Sauce: Forms the classic savory foundation spread across the thin pizza base.
Mozzarella Cheese: Melts into creamy pools of cheese that define the topping of this pizza.
Basil Leaves: Provides a fresh, aromatic finish after the pizza is removed from the oven.
Semolina Flour: Used for dusting to ensure a crisp base and prevent sticking during the transfer.

Explore More Oven-Baked Favorites

If you want to keep the oven running, these tender oven-baked lamb chops offer a sophisticated alternative to dough-based dinners.
For those who enjoy a seafood twist on their crust, our three-cheese garlic prawn pizza is the perfect way to elevate your next pizza night.
To finish your meal on a sweet note, try your hand at this traditional creamy ras malai, a classic dessert that balances the savory meal beautifully.

Home Oven Pizza

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Ingredients

350g 00 type flour250ml room temperature water15g sugar5g instant yeast10g salt30g olive oil and moreSemolina flour for dusting

Topping

Pizza Tomato sauceBocconcini (3 mozzarella cheese balls)Basil leavesOlive oil

Tools

Pizza stone/Iron castCut out Parchment paper to fit the pizza stone/iron cast

Steps

1. Mix 150 ml water with yeast and sugar, cover and let it bloom2. Add 150g flour into the yeast mixture, and mix until combined, and put into a lightly greased container, cover and store in the fridge for 24 hrs3. Take out dough and let it comes to room temperature for 30 mins – 1 hr,4. Combine the rested dough with the remaining water 100ml, mix well5. Then add the remaining flour 200g, salt and 15g olive oil6. Knead until well combined for 5-10 mins then add the remaining 15g olive oil, form dough into a ball, place it in a lightly greased container, cover and store in the fridge for another 18-24 hrs (or 48 hrs)7. Take the dough out and let it comes to room temperature, place the dough on to a greased working surface8. Cut dough into 3 equal pieces, and form into balls, place it on a tray, cover with kitchen cloth and sit for another hour or two, until double in sized9. Pre heat oven along with pizza stone/iron cast skillet or baking tray, for 1 hr at the highest temperature (250-260C). 15-30 mins before sliding in the pizza, put oven to boiler setting10. Place parchment paper on to a working surface and dust semolina and 00 flour on it as well as the dough, using a spatula, slowly gently remove a dough ball onto the parchment11. Stretch out pizza dough, until you get a very thin base (but don’t touch the edges, see video)12. Spread tomato sauce on top, along with mozzarella cheese (tear out bigger chunks of mozza so it won’t burns easily)13. Slide pizza onto the preheated stones, iron cast or tray14. Pop into the oven and broil for 2 mins for gas oven, always check and try to move/rotate pizza every 30 secs, to get a better and even crust15. and 4 mins for electric oven (for electric, Crust wont be as good/nice as the gas oven)16. Remove, spread basil leaves on top

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