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Pizza, but nicer: a practical upgrade

Prep 25 min Cook 10 min Difficulty 3/5

Elevate homemade pizza with a fancier topping lineup and crisp crust. Quick, practical steps for a restaurant-style result.

Why this recipe works

This pizza recipe piles on focused, high-quality toppings to elevate a classic crust. It suits home cooks who want a restaurant-style result with clear steps and practical timings.

Search intent: How to make a more refined homemade pizza
  • fancy pizza recipe
  • home pizza with toppings
  • restaurant-style pizza at home
  • pizza dough tips
  • San Marzano tomato sauce
  • prosciutto arugula pizza
  • pine nut topping pizza
  • olive oil balsamic finish

Key takeaways

Use a hot oven and a preheated stone for crisp crust.
Stretch dough evenly to leave a thicker rim for bubbles.
Finish with fresh greens and nuts for contrast and flavor depth.

Recipe guide

This pizza recipe piles on focused, high-quality toppings to elevate a classic crust. It suits home cooks who want a restaurant-style result with clear steps and practical timings.

This method yields a crisp crust and elevated toppings in one go.

  • Use a hot oven and a preheated stone for crisp crust.
  • Stretch dough evenly to leave a thicker rim for bubbles.
  • Finish with fresh greens and nuts for contrast and flavor depth.

Dough and base

Mix flour, yeast and salt; add warm water and olive oil to form a shaggy dough. Knead 6–8 minutes until smooth, then let rise 60–90 minutes until doubled. Shape into two tight balls and rest 10 minutes. Roll to 20–25 cm rounds with a thicker edge.

Sauce and cheese

Blend crushed San Marzano tomatoes with minced garlic, oregano, and a pinch of salt and pepper. Spread a thin layer on each base, top with torn fresh mozzarella and grated Parmigiano-Reggiano.

Finish and bake

Bake at 250–260°C (480–500°F) on a preheated stone or inverted sheet 6–10 minutes until blistered and cheese melted. Top with prosciutto, arugula, toasted pine nuts, drizzle olive oil and balsamic, season lightly and serve hot.

Ingredients

  • 250 g strong bread flour
  • 5 g instant yeast
  • 5 g fine sea salt
  • 150 ml warm water
  • 15 ml extra-virgin olive oil
  • 100 g high-quality canned San Marzano tomatoes, crushed
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 100 g fresh mozzarella, torn
  • 30 g grated Parmigiano-Reggiano
  • 50 g prosciutto di Parma, thinly sliced
  • 30 g arugula
  • 10 g toasted pine nuts
  • 10 ml balsamic glaze
  • 10 ml extra-virgin olive oil (finish)
  • salt and freshly ground black pepper

Instructions

  1. Combine flour, yeast and salt in a bowl and whisk to blend.
  2. Stir warm water and 15 ml olive oil together, then add to the flour and mix until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes.
  5. Preheat oven to highest setting (250–260°C/480–500°F) with a pizza stone or inverted baking sheet inside.
  6. Gently deflate dough and divide into two portions; shape each into a tight ball and rest 10 minutes.
  7. On a lightly floured surface, stretch or roll each dough ball into a 20–25 cm (8–10 in) round, leaving a slightly thicker edge.
  8. Mix crushed tomatoes with minced garlic, oregano, a pinch of salt and pepper.
  9. Spread a thin layer of tomato mixture over each base, leaving the rim bare.
  10. Tear mozzarella and distribute evenly over the pizzas, then sprinkle Parmigiano-Reggiano.
  11. Transfer pizzas to the preheated stone or sheet using a peel or inverted tray and bake 6–10 minutes until crust is blistered and cheese melted.
  12. Remove pizzas from oven and top each with prosciutto slices and a handful of arugula.
  13. Scatter toasted pine nuts over the arugula and drizzle with 10 ml olive oil and balsamic glaze.
  14. Season lightly with salt and freshly ground black pepper, slice and serve immediately.

FAQs

Can I freeze the dough? Yes, freeze after first rise; thaw, shape, and bake as directed.
Can I skip the prosciutto or arugula? Yes, substitute with other toppings or leave off as desired.
What oven setup works best without a stone? Use a heated, preheated baking sheet or inverted tray to mimic a stone.