Classic Italian Basil Pesto Pizza

A traditional Italian pizza featuring a vibrant basil pesto base, melted Swiss mozzarella cheese, and a light, airy, hand-stretched crust.

Ingredients

• 340 g high-gluten flour
• 252 g water
• 6 g salt
• 2.5 g yeast powder
• 15-20 g olive oil
• to taste basil pesto sauce
• to taste shredded mozzarella cheese
• optional fresh basil leaves
• optional cured ham
• optional arugula

Instructions

1. 1Mix and Knead the Dough

   

   Combine the high-gluten flour, water, salt, yeast powder, and olive oil in a glass container. Mix the ingredients together and perform the initial kneading steps to form a smooth dough base.

   Tip: Beginners are advised to reduce the water content slightly to around 65% for easier handling.
2. 2Stretch and fold the dough

   

   After allowing the roughly mixed dough to rest at room temperature for about 40 minutes, begin the first round of stretching and folding. Gently pull the dough upwards and fold it over itself to build structure. Repeat this for two rounds, spaced 30 minutes apart.

   Tip: In summer, the autolysis rest should be done in cold storage. If using a stand mixer, you can skip the resting and hand-folding entirely by kneading the dough until smooth.
3. 3Divide the dough

   

   Once the dough has completed its second round of stretching and folding, it will become noticeably smooth and elastic. Use a bench scraper to divide the dough mass evenly into two separate portions.

   Tip: This recipe yields two pizzas with a 25cm diameter. You can easily halve the ingredient amounts if you only want to make one.
4. 4Shape and ferment

   

   Lightly spray a fermentation box with oil to prevent any sticking. Shape the divided portions into tight, round balls and place them into the box. Let the dough ferment until it has grown to 1.5 times its original size.

   Tip: Italian pizza crust relies heavily on slow cold fermentation. For the best flavor, ferment in cold storage or ensure the room temperature does not exceed 26 degrees Celsius.
5. 5Dust and stretch the crust

   

   Generously sprinkle cornmeal over your work surface and the dough ball to ensure it doesnt stick. Use your fingertips to gently press the dough outwards from the center, taking care to leave the outer edge completely untouched to form a puffy rim.

   Tip: You can use a gentle tapping motion or allow gravity to help stretch and pull the dough open to its final 25cm diameter. Always transfer it to a pizza peel before adding toppings.
6. 6Shape and stretch the dough

   

   Sprinkle plenty of cornmeal on the work surface and the fermented dough ball to prevent sticking. Use your fingertips to gently press out the dough while leaving the outer edge intact, then use tapping or gravity to stretch and pull the dough open into a 25cm round base.

   Tip: Avoid pressing the outer rim so that it can bake into a large, airy crust characteristic of authentic Italian pizza.
7. 7Add toppings and garnish

   

   Transfer the stretched pizza base to a pizza peel, spread green basil pesto sauce evenly across the base, and sprinkle shredded mozzarella cheese generously on top. After baking and removing from the oven, garnish with fresh basil leaves, cured ham, and arugula to recreate a pizzeria-style wood-fired flavor.

   Tip: Use authentic original Swiss mozzarella cheese for a rich milky flavor and long, stretchy texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions