Best homemade pizza, 4 ways - Everything Anna

Best homemade pizza, 4 ways

What makes pizza extraordinary is quality ingredients. Best crust, best San Marzano tomato sauce, finest toppings and best quality and combinations of cheese.
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Here's the thing about pizza. It's only as good as what you make it with. So start with a good crust dough, easy to buy at Italian food markets. If you cannot find a good store-bought dough, use our Pizza Dough recipe and make sure to use Italian 00 flour, ask for it at Italian Food Markets.

Recipe & Food Styling Mari Loewen. Photography Ross Cornish.

Recipe & Food Styling Mari Loewen. Photography Ross Cornish.

The sauce, I cannot say it enough. Make sure to get a can of San Marzano tomatoes and reduce on stovetop with splash extra-virgin olive oil and coarse salt. And the cheeses, Provolone has a great stretch and a fabulous flavour and mixes well with mozzarella. A well-aged Parmesan makes all the difference and should be purchased whole then grated just before using. Bocconcini are cheese balls formed from fresh mozzarella. And the meats, be sure to use good quality Italian meats and the best ingredients you can find. They really take pizza to a whole new level.

Recipe from ANNA Magazine Style & Purpose. DISCOVER IT NOW.

Recipe from ANNA Magazine Style & Purpose. DISCOVER IT NOW.

  • Duration
  • Cook Time
  • Prep Time
  • 2 to 4Servings

Ingredients

  • Basic pizza dough recipe (see directions)

Tomato Sauce

  • 4 tablespoons extra-virgin olive oil
  • 1 can (28 fluid ounces) whole San Marzano tomatoes
  • 1 teaspoon coarse salt
  • 4 basil leaves, chopped

Prawn and pineapple

  • 12 prawns, uncooked, shelled
  • 1/2 cup pineapple, cubed
  • 1 cup mozzarella, grated
  • 1/4 cup well-aged Parmesan cheese, grated for topping

Genoa salami, provolone and mozzarella

  • 20–30 slices Genoa salami
  • 1 cup mozzarella cheese, grated
  • 1 cup provolone, grated
  • 1/4 cup well-aged Parmesan cheese, grated for topping

Margherita

  • 4 Roma tomatoes, thinly sliced
  • 4–5 small bocconcini cheese balls, thinly sliced
  • 4–6 fresh basil leaves, coarsely chopped
  • 1/4 cup well-aged Parmesan cheese, grated for topping

Italian sausage, provolone and mozzarella

  • 2 hot Italian sausages, casing removed, cooked
  • 1 cup mozzarella, grated
  • 1 cup provolone, grated
  • 1/4 cup well-aged Parmesan cheese, grated for topping

Preparation

For tomato sauce, heat olive oil over medium heat, and add tomatoes and salt and bring to quick boil, then reduce to simmer for about 10 minutes, stirring occasionally. Remove from heat, stir in basil leaves and set aside.

Preheat oven to 400°F. Prepare dough according to recipe you use (here's ours) and stretch to 1/4 to 1/2-inch thickness. Place onto parchment-lined baking sheet or pizza stone. Brush with tomato sauce and starting with cheese, add any of the topping choices below. Bake for approximately 15 minutes or until desired doneness. Remove and serve immediately with more grated Parmesan.