RECIPE: Elevate Your Pizza Night - Rustic Italian Pizza

RECIPE: Elevate Your Pizza Night - Rustic Italian Pizza

The crackling sound a knife makes while crunching neatly through a properly baked pie. The fragrant steam that arises when you bite into a pillowy, chewy, tangy crust. The joy shared among the lucky people at your table.

The result of our collective quest isn't just good pizza at home—it's great pizza at home.

So go ahead. Get out your favorite toppings, crank up the oven, and get your apron ready -- it's time for Pizza Night. 


Total Time: 17 minutes | Servings: 6


  • 5 cups all purpose or 00 flour + some for dusting
  • 1 1/2 tsp active dry yeast
  • 1 1/2 tsp sea salt
  • 2 1/4 cups COLD water
  • 1 tbs extra virgin olive oil


  1. Preheat your oven as high as it will go for at least 45 minutes to one hour.
  2. Mix the flour, sea salt and active dry yeast on low speed until all is incorporated, then add the COLD water.
  3. Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.
  4. Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom, but shouldn’t stick to the sides of the bowl, only a little to the bottom. If sticky, sprinkle in a little more flour, if too dry, then add a bit more water.
  5. Cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area.
  6. Using your fists and knuckles start stretching the dough until 10" in diameter, making sure not to tear it ( this should be easy since it is a small pie.
  7. Dust your pizza peel very well with flour and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings.
  8. Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges.
  9. Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno.


  • Homemade Puttanesca, Arrabiata, or Marinara Sauce
  • Caramelized Onions
  • Heirloom Tomatoes
  • Fresh Basil
  • Spinach & Artichoke
  • Green Onions
  • Smoked Mozzarella Cheese
  • Sauteed Mushrooms
  • Ricotta Meatballs
  • Roasted Cherry Tomatoes


  • The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
  • If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water.
  • Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.
  • If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.
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