1. ‘Dough’t’ mess with the basics 

Rather than the deep-dish or thick crust you may have become accustomed to, a traditional Italian pizza base is thinner, lighter and crisper. Pizzaiolos (the real-deal pizza makers in Italy) use only a handful of ingredients in their dough: water, salt, yeast and that all-important tipo 00 flour. This super-fine flour is what gives pizzeria-style pizza its fluffy, airy texture and the welcome charred blisters after cooking.  

You can forget about the rolling pin, too, because traditional dough is always rolled by hand. While you can try and mimic the pros by tossing the dough – all the while belting out “when the moon hits your eye like a big pizza pie, that’s amore…” – you’ll get the same results just by stretching it. The Italians leave their dough to ferment and rest for 10-12 hours (you can’t rush perfection, after all), but when you’ve got a craving, time is of the essence. That’s why our pizza dough recipe takes only 30 minutes. 

 2. Spread that sauce

Along with the dough, tomato sauce is an essential element to pizza making in Italy. While pizzerias may call upon a cherished family tomato sauce recipe here, the secret is that  some store-bought sauces are just as good. Mutti Pizza Sauces use perfectly ripe chopped Italian tomatoes so they’re fresh in flavour and rich in texture. They’re also carefully seasoned with best-in-class ingredients: the Classico variety has just a pinch of salt, while the Aromatic has a touch of basil, onion and oregano for extra oomph. The result? Pizza sauces that taste just like Nonna’s but involve far less work. And remember when you’re spreading your sauce, start from the middle and work your way out in a spiral motion – this ensures a smooth, level surface. 

3. Say cheese 

Cheese helps tie a whole pizza together, but getting the perfect variety and amount can be an art form. Too much and your pizza will fall apart, too little and you’ll miss out on that all-important flavour. So what’s the answer? A good-quality melting cheese.

Undoubtedly, the most popular cheese for pizza is fresh mozzarella (also known as fior di latte) with its light and creamy texture and mild, tangy flavour. But mozzarella is notorious for being watery, so opt for a low-moisture variety. (You may be shocked to hear cheese, rather than the sauce, is often the culprit for soggy pizza!). When using fresh mozzarella, keep it in larger slices and space it out over the pizza. This means when it cooks and melts, it spreads across the pizza for even coverage. 

Other popular cheeses include provolone, parmesan, goat’s cheese and blue cheese. Avoid overly processed cheeses like cheddar or anything pre-shredded – it’ll make your pizza an oily mess, and no one wants that. 

4. Top it off 

When you’re ready to add your toppings, adopt a “less is more” approach. Rather than clutter a pizza with an endless list of ingredients, Italians prefer to hero a few standouts that compliment each other. For example, pizza Margherita features fiery red tomato sauce, white mozzarella and vibrant green basil, ingredients that reflect the same colours as the Italian flag. Or pizza capricciosa which, despite its hearty flavour, needs only tomato sauce, ham, artichokes, mushrooms and black olives. But keep in mind, Italians prefer to be generous with the few ingredients they do put on a pizza, so layer up that mortadella and go big with those slices of pepperoni.

5. Fire up the oven  

Granted, pizzerias in Italy use woodfired ovens, but you can easily use your oven or barbecue at home. Make sure you pre-heat it so it’s extra hot – around 250 degrees – and pop in a pizza stone or even a baking tray to get warm. A pizza stone mimics the base of a woodfire oven by absorbing moisture so you can achieve that crispy-style pizza. 

How do you know when your pizza is ready? It should be crisp on the bottom and the toppings cooked through. The edges should be firm and slightly charred, and form a rim around the toppings. When it comes to eating, do as the Italians do and serve your pizza whole (none of that by-the-slice business) and pair it with beer. And remember, real Italians eat the entire pizza. 

This article was brought to you by Mutti Pizza Sauce.