The Most Authentic Pizza Recipes

Pizza is the ultimate icon of Italian cuisine, loved by foodies around the world. Originally, it was nothing more than a simple flatbread topped with rosemary, sea salt, and olive oil. It wasn’t until the mid-19th century that recipes featuring meats and other toppings started to appear.

AdmiGram.com has handpicked five of the most authentic pizza recipes — Bianca, Margherita, Marinara, Arizona, and Pizza al Tegamino — so you can make them at home and taste the real Italy. Each recipe uses traditional ingredients and time-tested methods.

The Most Authentic Pizza Recipes

Pizza Bianca

Pizza Bianca, or “white pizza,” is a Roman classic with no tomato sauce. Known for its crispy crust, rich olive oil, and fragrant rosemary, it’s the perfect appetizer or snack with wine.

Ingredients for 2 × 12-inch (30 cm) pizzas:

For the dough:

• “00” flour (or all-purpose) — 18 oz (500 g)
• Warm water — 11 oz (300 ml)
• Salt — 2 tsp
• Active dry yeast — 1 tsp
• Extra-virgin olive oil — 2 tbsp

For the topping:

• Extra-virgin olive oil — 4 tbsp
• Coarse sea salt — 2 tsp
• Fresh rosemary leaves — 2 sprigs

How to Cook:

1. Dough: Dissolve yeast in warm water (about 100°F/37°C). Mix flour and salt in a bowl, then add yeast water and olive oil. Knead for about 10 minutes until smooth. Cover and let rise for 1–2 hours until doubled in size.
2. Shape: Divide into 2 portions and stretch each into a 12-inch (30 cm) circle on an oiled baking sheet.
3. Topping: Brush with olive oil, sprinkle rosemary, and sea salt.
4. Bake: Preheat oven to 480°F (250°C) or as high as it goes (use a pizza stone if possible). Bake for 10–12 minutes until golden and crisp.
5. Serve: Slice and enjoy hot — perfect as an appetizer or side dish.

Pizza Margherita

Margherita is the queen of pizzas, named after Queen Margherita of Savoy. Its colors — red, white, and green — represent the Italian flag.

Ingredients for 2 × 12-inch (30 cm) pizzas:

For the dough:

• (Same as Pizza Bianca)

For the topping:

• San Marzano tomatoes — 7 oz (200 g)
• Fior di latte (or buffalo) mozzarella — 7 oz (200 g)
• Fresh basil leaves — 10–12
• Extra-virgin olive oil — 2 tbsp
• Salt — pinch

How to Cook:

1. Dough: Prepare dough as above and shape into 2 thin pizza bases.
2. Sauce: Crush or finely chop San Marzano tomatoes, season with a pinch of salt.
3. Assemble: Spread a thin layer of tomato sauce, add mozzarella pieces, basil, and drizzle with olive oil.
4. Bake: Bake at 480°F (250°C) for 8–10 minutes until cheese melts and crust bubbles.
5. Serve: Enjoy immediately while basil is fresh and fragrant.

Pizza Marinara

One of Naples’ oldest pizzas, Marinara is cheese-free and celebrates pure tomato flavor with garlic and oregano.

Ingredients for 2 × 12-inch (30 cm) pizzas:

For the dough:

• (Same as Pizza Bianca)

For the topping:

• San Marzano tomatoes — 7 oz (200 g)
• Garlic — 2 cloves, thinly sliced
• Dried oregano — 2 tsp
• Extra-virgin olive oil — 3 tbsp
• Salt — pinch

How to Cook:

1. Dough: Prepare and shape the dough.
2. Sauce: Crush tomatoes with a pinch of salt and spread over the dough.
3. Assemble: Add garlic slices, sprinkle oregano, and drizzle olive oil.
4. Bake: Bake at 480°F (250°C) for 8–10 minutes until crust is crisp.
5. Serve: Perfect for minimalists who love bold flavors.

Pizza Arizona

A lesser-known regional Italian pizza inspired by local flavors like artichokes and prosciutto.

Ingredients for 2 × 12-inch (30 cm) pizzas:

For the dough:

• (Same as Pizza Bianca)

For the topping:

• San Marzano tomato sauce — 7 oz (200 g)
• Fior di latte mozzarella — 5 oz (150 g)
• Prosciutto crudo — 3 oz (100 g)
• Marinated artichokes — 3 oz (100 g)
• Dried oregano — 1 tsp
• Extra-virgin olive oil — 2 tbsp

How to Cook:

1. Dough: Prepare and shape the dough.
2. Assemble: Spread tomato sauce, add mozzarella and artichokes, sprinkle oregano.
3. Bake: Bake at 480°F (250°C) for 10–12 minutes. Add prosciutto after baking.
4. Serve: Drizzle with olive oil and serve immediately.

Pizza al Tegamino

This deep-dish style pizza from Turin is baked in a metal pan, giving it a soft, airy crust.

Ingredients for 2 × 8-inch (20 cm) pizzas:

For the dough:

• “00” flour — 18 oz (500 g)
• Warm water — 11 oz (300 ml)
• Salt — 2 tsp
• Active dry yeast — 1 tsp
• Extra-virgin olive oil — 3 tbsp

For the topping:

• San Marzano tomato sauce — 7 oz (200 g)
• Fior di latte mozzarella — 7 oz (200 g)
• Anchovies (optional) — 2 oz (50 g)
• Dried oregano — 2 tsp
• Extra-virgin olive oil — 2 tbsp

How to Cook:

1. Dough: Prepare as above but let it rise for 3–4 hours for a fluffier crust.
2. Shape: Oil two deep 8-inch pans. Divide dough, stretch into pans for a thick base.
3. Assemble: Add tomato sauce, mozzarella, anchovies, and oregano.
4. Bake: Bake at 430°F (220°C) for 15–20 minutes until golden.
5. Serve: Cut and serve right from the pan — cozy and comforting.

Pro Tips for Authentic Italian Pizza

• Flour: Use “00” flour for soft, elastic dough.
• Tomatoes: San Marzano are the gold standard for their sweetness and low acidity.
• Oven: Use a pizza stone or pizza oven for the crispiest crust.
• Freshness: Fresh basil, rosemary, and mozzarella make all the difference.

Buon appetito!