Easy homemade pizza: history, cooking and 5 ideas

Homemade pizza recipes: 5 must-try classics

The history of pizza: from Naples to the whole world

Pizza, this iconic dish that travels the world, has its roots in Naples, Italy. Long before becoming a symbol of Italian gastronomy and a staple on tables around the world, pizza was a simple flatbread topped with whatever was available: olive oil, herbs, cheese and sometimes tomatoes.

The first modern pizza as we know it today is the Margherita, created in 1889 by the Neapolitan pizza maker Raffaele Esposito to honor Queen Margherita of Savoy. Its toppings—red tomatoes, white mozzarella, and green basil—represented the colors of the Italian flag. Since then, pizza has constantly evolved, giving rise to countless variations: vegetarian, four-cheese, Margherita, tuna, and many more.

If you want to prepare the perfect dough for all these recipes, discover our complete guide to homemade pizza dough , for a soft, light and crispy dough.

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Pizza Margherita

• Difficulty: ⭐

• Number of people: 4

• Preparation time: 20 min

• Rest time: 1 hour 30 minutes

• Cooking time: 12 minutes

Ingredients

• 250g of pizza dough (see our [URL-of-your-article]homemade dough recipe)

• 200g of fresh mozzarella

• 100g of homemade or canned tomato sauce

• A few fresh basil leaves

• 1 tablespoon of olive oil

• Salt, pepper

Preparation steps

1. Preheat your oven to 250°C (or 350°C if you are using a wood-fired oven).

2. Spread the dough on a floured baking sheet or on a pizza stone.

3. Spread the tomato sauce evenly.

4. Arrange the mozzarella slices.

5. Add a few basil leaves and a drizzle of olive oil.

6. Bake for 10 to 12 minutes until the pastry is golden and crispy.

Tips

• For an ultra-crispy crust, use a preheated pizza stone.

• For an authentic taste, cook it in a wood-fired oven or on a covered barbecue.

• Variation: add some grated parmesan for extra flavor.

Necessary utensils: Stainless steel salad bowl , connected kitchen scale .

Link for more details: Italian Pizza Academy.

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Vegetarian Pizza

• Difficulty: ⭐⭐

• Number of people: 4

• Preparation time: 25 min

• Rest time: 1 hour

• Cooking time: 15 minutes

Ingredients

• 250g of pizza dough

• 100g of red and yellow peppers

• 100g of courgettes

• 50g of button mushrooms

• 100g of grated cheese (Emmental or mozzarella)

• 100g of tomato sauce

• 1 tablespoon of olive oil

• Salt, pepper, herbs of Provence

Preparation steps

1. Preheat the oven to 220°C.

2. Cut all the vegetables into thin strips.

3. Spread out the dough, cover it with tomato sauce.

4. Arrange the vegetables harmoniously and sprinkle with grated cheese.

5. Drizzle with a little olive oil and herbs.

6. Bake for 12 to 15 minutes until the pastry is golden brown.

Tips

• To prevent the vegetables from releasing too much water, sauté them in a pan for 2 minutes before putting them on the pizza.

• Cooking is possible on a thick-bottomed pan if there is no oven, over low heat with a lid.

• Variation: add black olives or goat cheese for extra flavor.

Utensils needed: Manual chopper , stainless steel salad bowl .

Useful link: Marmiton – vegetarian pizza .

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Four Cheese Pizza

• Difficulty: ⭐⭐

• Number of people: 4

• Preparation time: 20 min

• Rest time: 1 hour

• Cooking time: 12-15 min

Ingredients

• 250g of pizza dough

• 50g of mozzarella

• 50g of gorgonzola

• 50g of grated Comté cheese

• 50g of grated Parmesan cheese

• 100g of fresh cream (optional)

• Pepper to taste

Preparation steps

1. Preheat the oven to 220°C.

2. Spread out the dough and, if you wish, spread a thin layer of crème fraîche.

3. Distribute the cheeses evenly.

4. Add a little pepper.

5. Bake for 12-15 minutes until the cheeses are melted and golden brown.

Tips

• For more flavor, mix Italian and French cheeses.

• Baking on a pizza stone helps to keep the crust crispy despite the moisture from the cheeses.

• Variation: add crushed walnuts for a crunchy touch.

Utensils needed: Wooden spoon , rolling pin

Useful Link: CuisineAZ – four cheese pizza .

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Pizza Reine

• Difficulty: ⭐⭐

• Number of people: 4

• Preparation time: 25 min

• Rest time: 1 hour

• Cooking time: 15 minutes

Ingredients

• 250g of pizza dough

• 100g of ham

• 100g of fresh mushrooms

• 100g of mozzarella

• 100g of tomato sauce

• 1 tablespoon of olive oil

• Salt, pepper

Preparation steps

1. Preheat the oven to 220°C.

2. Spread out the dough and spread the tomato sauce.

3. Arrange the sliced ​​ham and mushrooms.

4. Sprinkle with mozzarella.

5. Drizzle with olive oil and season with pepper.

6. Cooking time: 12 to 15 minutes.

Tips

• For less watery mushrooms, lightly sauté them in a pan beforehand.

• Variation: add some olives for a Mediterranean taste.

Utensils needed: Stainless steel salad bowl , manual meat grinder .

Useful link: Wikipedia – pizza Reine .

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Tuna Pizza

• Difficulty: ⭐

• Number of people: 4

• Preparation time: 20 min

• Rest time: 1 hour

• Cooking time: 12-15 min

Ingredients

• 250g of pizza dough

• 100g of canned tuna

• 50g of mozzarella

• 50g of black olives

• 100g of tomato sauce

• 1 red onion (optional)

• Salt, pepper

Preparation steps

1. Preheat the oven to 220°C.

2. Spread out the dough and cover it with tomato sauce.

3. Arrange the flaked tuna, olives and sliced ​​onion.

4. Sprinkle with mozzarella.

5. Cooking time: 12-15 min.

Tips

• Mediterranean variation: add capers and a drizzle of olive oil when it comes out of the oven.

• For cooking without an oven, use a non-stick pan with a lid over low heat.

Necessary utensils : Smart kitchen scale , rolling pin

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Baking homemade pizzas: all the methods

• Traditional oven : electric or gas, ideal temperature 220-250 °C.

• Wood-fired oven : authentic, smoky flavor, very fast cooking (3-5 min for Margherita).

• Refractory pizza stone : optimal heat transfer, crispy crust.

• Covered barbecue : simulates a wood-fired oven, indirect cooking.

• Thick-bottomed pan : practical if no oven, slow cooking with lid.

• Portable oven / special pizza oven : ideal for camping, holidays, survival kit.

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FAQ – Frequently Asked Questions

1. How long should pizza dough be left to rest?

   → Approximately 1 hour to 1.5 hours, at room temperature or in the fridge for slow fermentation.

2. Can you make a pizza without an oven?

   → Yes, on a thick pan, covered barbecue or refractory stone.

3. What cheese should I choose for a homemade pizza?

   → Mozzarella, Emmental, Comté, Gorgonzola… Italian/French blend for optimal taste.

4. How can I prevent the dough from becoming soggy?

   → Cooked on a stone, high temperature, not too much sauce.

5. Can pizza dough be frozen?

   → Yes, after fermentation, in a ball or flattened, wrapped in cling film.

6. What toppings make a successful vegetarian pizza?

   → Crunchy vegetables, peppers, courgettes, mushrooms, olives, fresh herbs.

7. How to make a crispier pizza?

   → Pizza stone, very hot oven, short and intense cooking time.

8. Can fresh tuna be used instead of canned tuna?

   → Yes, but cook lightly in a pan beforehand to avoid excess water.

9. What is the difference between Neapolitan pizza and homemade pizza?

   → Neapolitan: very thin pastry, puffed edge, very quick cooking in a wood-fired oven. Homemade: thicker pastry, flexible cooking.

10. How to make a successful four-cheese pizza without a soggy crust?

    → Spread a thin layer of cream or dry cheese before adding the melted cheese, bake on a stone