Italian Pizza

Classic Neapolitan pizza with tomato, fior di latte mozzarella, and olive oil. Made from scratch with a 4-hour cold-fermented dough. Fully costed.

4 servings · 45 min · medium

The oldest Neapolitan pizza: tomato, garlic, olive oil, no cheese. One of the cheapest complete Italian meals per serving. Fully costed.

4 servings · 42 min · medium

Classic Genoese focaccia: high-hydration Type 00 dough dimpled and finished with olive oil. Crisp on the outside, airy inside. Under €0.20 per serving.

6 servings · 45 min · easy

Classic ham and mozzarella pizza made from scratch. Same dough as margherita; prosciutto cotto added post-bake to preserve texture. ~€1.53/serving.

4 servings · 45 min · medium

Soft focaccia topped with golden caramelised onion and olive oil. Six servings from four pantry ingredients at approximately €0.26 per serving.

6 servings · 50 min · easy

Classic mushroom and mozzarella pizza made from scratch. Same Neapolitan dough as margherita — fresh champignons added mid-bake to prevent sogginess. ~€1.35 per serving.

4 servings · 45 min · medium

Soft Italian focaccia topped with fresh rosemary and olive oil. Four ingredients at approximately €0.24 per serving for six servings. Vegan. Ready in under an hour.

6 servings · 50 min · easy

Tomato pizza with caramelised yellow onion and no cheese. Four servings at approximately €0.55 per serving. One of the cheapest vegan pizzas in Italian cooking.

4 servings · 47 min · medium

Soft focaccia topped with caramelised yellow onion and fresh rosemary. Six servings at approximately €0.27 per serving. Vegan and pantry-compatible.

6 servings · 50 min · easy

Finely milled soft wheat flour with low ash content. The standard flour for fresh pasta, pizza dough, and pastry in Italy. Protein content 9-11%.

Fresh cow's milk mozzarella used for pizza and baked dishes. Melts evenly under heat with a clean, mild dairy flavour. The defining topping of pizza margherita.

Fresh compressed baker's yeast used in Italian pizza dough and bread. Activates at 20–35°C, leavening dough through CO2 production during fermentation.

Whole or crushed plum tomatoes preserved in tomato juice. The base ingredient for Italian tomato sauces, from simple marinara to complex ragù.

Fresh garlic bulb, the aromatic foundation of Mediterranean cooking. Used raw, sautéed, or slow-roasted across hundreds of Italian preparations.

Cold-pressed olive oil with acidity below 0.8%. The primary cooking fat in Mediterranean cuisine, used for sautéing, dressing, and finishing dishes.

Italian cooked pork leg (prosciutto cotto). The standard deli ham at Italian supermarkets — mild, tender, and versatile in pasta, pizza, and panini.

Fresh champignons — the standard pizza and pasta mushroom in Italian cooking. Mild earthy flavour, high water content, widely available year-round at Italian supermarkets.

Fresh rosemary — the defining herb of Italian focaccia and roasted vegetables. Woody stems with pungent aromatic needles. Used by weight in focaccia and as a garnish in pizza bianca.

The foundational aromatic of the Italian kitchen. Used as the first layer of soffritto, the base of tomato sauces, and a standalone ingredient in braises and pasta.