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classic italian pizza

Classic Italian Pizza

Katherine Johnson
Prep Time 5 minutes
Cook Time 20 minutes
Rising Times 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 8 slices


  • 3/4 cup warm water 110 degrees, add 1-2 TBS of water if you want a softer crust
  • 2 TBS Olive Oil for the pizza
  • 1 packet mix
  • 1 packet yeast included with mix
  • 1/2 TBS: oregano basil, parsley
  • 3 cloves garlic
  • 2 TBS Olive oil for the seasoning


  • Combine 1/2 mix with yeast, water and 2 TBS olive oil and beat with dough hook until consistent
  • Add the rest of the mix
  • Knead with dough hook for 5 minutes, add flour to the kitchen mixer 2 TBS at a time to prevent the ball of dough from sticking to the sides. Might need to use up to 1/2 cup.
  • Let rise until doubled- about 25-30 minutes
  • In a small bowl: combine basil, oregano, parsley, minced garlic, and 2 TBS olive oil. Stir well and set aside.
  • Flour surface
  • Roll out crust with a roller or your hand, approx 15” for a medium sized pizza
  • Use a pizza pan or stone to gauge the size of the pizza
  • Flour the pizza pan and lay on dough on pizza stone or pan.
  • Let rise again for 15-20 minutes, uncovered
  • Preheat oven to 425 degrees
  • Brush seasoning/oil mix all over the crust
  • Once crust has risen for the second time, add your pizza toppings; start in the center of the pie and work your way outwards for each topping
  • Bake 20-30 minutes at 425 degrees


Possible Pizza Combo
1 cup Pizza Sauce, use a ladle to spread it all over the pie
1 cup mozzarella or Pizza Blend cheese
1 more layer of cheese
Keyword bread machine, budget dinners, Classic Italian Pizza, freshly made pizza crust, homemade pizza, pepperoni, Pizza Crust recipe, pizza night, pizza recipe, semi-homemade pizza crust, The Prepared Pantry mix