Homemade Pizza with a Preferment and Aromatic Tomato Sauce

This homemade pizza is made with a preferment for a thin, supple dough and a bright tomato sauce. The preferment gives the dough deeper flavor and better structure: the crust bakes up golden and crisp, while the inside stays soft and airy.

Ingredients

For the preferment

• 1 cube fresh yeast | about 1.8 oz | about 50 g
• 1 cup + 2 tbsp all-purpose flour | 150 g
• 3 sugar cubes | about 0.5 oz | about 15 g
• 1 cup warm milk | 250 ml

For the main dough

• 4 1/2 cups all-purpose flour | 550 g
• 3/4 cup + 1 tbsp water | 200 ml
• 1 1/2 tsp salt
• 5 tbsp olive oil

For the tomato sauce

• 2 cups passata | 500 ml
• 1 tbsp tomato paste
• 1 large garlic clove
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp sweet paprika
• 1 tsp dried mint
• 1 tsp oregano
• 2 tsp dried basil

How to make it

1. Make the preferment: in a bowl combine the warm milk, crumbled fresh yeast, sugar and 1 cup + 2 tbsp flour. Stir until smooth and lump-free, cover with plastic wrap, and leave at room temperature for 1 hour, until well risen and bubbly.
2. Mix the dough: add the remaining 4 1/2 cups flour, water and salt to the preferment. Knead for 8–10 minutes, preferably in a stand mixer, until you have a soft, fairly sticky dough.
3. Work in the oil: pour in the olive oil and knead for another 2–3 minutes, until fully absorbed.
4. First rise: transfer the dough to an oiled bowl, cover, and let rise for 1 hour, until doubled in size.
5. Prepare the sauce: in a bowl combine the passata, tomato paste, finely grated or crushed garlic, salt, pepper, paprika, mint, oregano and basil. No cooking needed; let the sauce rest for 10–15 minutes.
6. Shape the dough: preheat the oven to its maximum (480–500°F | 250–260°C) with a baking sheet or pizza stone inside. Dust the work surface with flour, turn out the dough, and divide it into 2–3 portions. Shape into balls and let rest for 10 minutes. Then gently stretch each piece into a thin round.
7. Assemble: transfer the base to parchment. Spread the tomato sauce evenly, leaving a 1/2–3/5 in border | 1–1.5 cm border. Add your favorite toppings if you like, or keep it as a margherita-style marinara.
8. Bake: quickly slide the pizza onto the hot sheet/stone and bake for 10–15 minutes, until the crust is deeply golden. Repeat with the remaining dough and sauce.

Tips and variations

• Yeast: if using dry yeast, use roughly one-third the amount of fresh yeast by weight. Mix it with some of the flour and warm liquid in advance.
• Temperature: the hotter the oven, the better. Preheat the stone/sheet for at least 30 minutes.
• Dough: a sticky dough is normal for a lighter crumb. Work quickly and gently, dusting lightly with flour if needed.
• Sauce: an uncooked sauce keeps the fresh tomato flavor bright. For a thicker sauce, simmer the passata for 8–10 minutes over low heat.
• Toppings: keep it restrained — a thin layer of cheese and 1–2 additions is enough to preserve the crisp crust.

Nutrition (per serving)

Calories	≈ 578 kcal
Protein	≈ 14 g
Fat	≈ 14 g
Carbohydrates	≈ 97 g
Fiber	≈ 4 g
Sodium	≈ 980 mg

FAQ

Can I use dry yeast instead of fresh yeast?

Yes. Use about one-third as much dry yeast by weight as fresh. Mix it with some of the flour and warm liquid, and let it activate for 5–10 minutes.

What if I don’t have a pizza stone?

Preheat a baking sheet in the oven and slide the pizza onto the hot surface on parchment. The bottom will set faster and turn crisp.

Can I freeze the dough or sauce?

Yes. Freeze the dough after the first rise, portioned as needed; before baking, thaw in the refrigerator and let it come to room temperature. The sauce keeps in the freezer for 2–3 months.