I can still smell it, honestly. The whole house went warm and tomato-y, basil on the windowsill, oven blasting like it meant business. This wasn’t fast food; this was grandma-time. She’d knead the dough by hand — soft, stretchy, a little sticky — then leave it to rise until it felt alive when you pressed it. No rolling pin. Just fingertips, quick and gentle, so the air stayed in and the crust baked up light.
The sauce took its time. Onion and garlic, a pinch of oregano, slow simmer till it tasted round and sweet. Nothing fancy. She’d shoo me away from the pot and then pretend not to notice when I “tested” it with a spoon. Cheese went on generous, not piled high, just enough to make those little golden freckles when it hit the heat. That’s when you knew it was ready — tiny blisters, edges a shade darker, and everyone suddenly quiet.
Every slice tasted like home: simple, warm, honest. The kind of pizza you eat standing at the counter because waiting for the table feels impossible. I’d say that’s the magic — not the perfect circle or the “right” toppings, but the way it makes the room feel.
Little tip: let the dough rest longer than you think (overnight in the fridge if you can). Stretch, don’t roll. Go hot — like, really hot — and finish with fresh basil after baking. Trust me, the crust sings.
For the dough
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500 g
all-purpose flour
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325 ml
warm water
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7 g
instant yeast
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10 g
salt
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2 tbsp
olive oil
For the sauce
For the topping
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the dough
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Mix and knead
In a large bowl, combine flour, yeast, and salt. Add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
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First rise
Place the dough in a lightly oiled bowl, cover, and let rise for about 1–1.5 hours, or until doubled in size.
Make the sauce
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Sauté aromatics
In a saucepan, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant and softened.
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Simmer sauce
Add crushed tomatoes, oregano, and a pinch of salt. Let simmer gently for 15–20 minutes. Stir in fresh basil at the end.
Assemble and bake
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Preheat oven
Preheat your oven to 250°C, ideally with a pizza stone inside.
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Shape dough
Punch down the risen dough, then stretch or roll it into a round shape about 30 cm in diameter.
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Add toppings
Spread sauce evenly over the base, sprinkle with mozzarella, and add desired toppings.
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Bake
Slide onto the hot pizza stone or baking tray and bake for 8–10 minutes until the crust is golden and the cheese is bubbly.
Note: You can adjust toppings to your liking — grandma sometimes used homegrown vegetables or even leftover roasted meat.
Updated: August 30, 2025