Speroni Family Italian Pizza

Easy Artisan-Style Pizza at Home

I’ll tell you something, there’s nothing quite like the feeling of pulling a homemade pizza out of the oven. The golden, crispy crust, the smell of freshly baked dough, and that first bite—where the crunch meets the soft chew of perfectly fermented grains.

This is real food, and it doesn’t have to be complicated.

This recipe isn’t some fancy pizzeria secret. It’s an old-school, family-style approach to making a farmhouse pizza with ingredients you can trust. The Speroni family has been making this pizza for generations, and now, I’m passing it on to you.

With just a handful of quality ingredients—like our Early Bird All-Purpose Flour and Early Bird Hard Red Spring Wheat Flour—you can create a pizza crust that’s rich in flavor and easy to work with.

Even if you’ve never made dough before, I promise this process is as simple as it gets. A little mixing, a little kneading, and a bit of patience, and you’ll have a foundation worthy of any topping you choose.

As the great Jim Lahey once said, “The real secret to great pizza is simplicity and time.”

Now, let’s get to it. Are you ready to bring homemade pizza night to life?

Ingredients

• 3/4 cup warm water
• 1 tsp sugar
• 1 tbsp instant yeast
• 1/2 tsp Himalayan salt
• 2 tbsp Extra Virgin Olive Oil
• 2 1/2 cups Early Bird All-Purpose Flour
• 1/2 cup Early Bird Hard Red Spring Wheat Flour
• 1/4 cup Parmesan Reggiano Cheese
• 2 tbsp Italian Seasoning (Basil, Oregano, Rosemary, Marjoram, Thyme)

Step-by-Step Instructions

1. Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and instant yeast. Let it sit for 5 minutes until foamy.
2. Mix the Dough: Add 1/2 cup of Early Bird All-Purpose Flour and the Himalayan salt. Stir well. Gradually add another 1/2 cup of flour, stirring continuously.
3. Start Kneading: Once the dough becomes too thick to stir, use your hands to mix. Add flour 1/2 cup at a time, kneading until the dough is soft but slightly sticky.
4. Develop the Dough: Move the dough to a floured surface and knead for about 10 minutes. If it sticks to your hands, add a little more flour.
5. Let it Rise: Divide the dough into two equal portions, shape them into balls, and lightly coat with olive oil. Place each ball in a separate bowl, covering with a clean towel.

• For same-day pizza: Let the dough rise at room temperature for 2-4 hours.
• For next-day pizza (best flavor): Refrigerate overnight, then bring to room temperature before use.

1. Preheat & Shape: Heat the oven to 450°F. Roll out the dough into a round pizza shape and brush lightly with olive oil.
2. Add Toppings: Top with homemade tomato sauce, mozzarella, olives, artichokes, or any favorite ingredients.
3. Bake to Perfection: Place the pizza on a preheated baking stone or a parchment-lined baking sheet. Bake for about 10 minutes, keeping an eye on the crust.

Enjoy your homemade, artisan-style pizza!

FAQs About Homemade Artisan Pizza

Final Thoughts & Tips

Making pizza at home isn’t just about the food—it’s about the experience. The feel of the dough in your hands, the aroma filling your kitchen, and the satisfaction of a homemade meal are all part of the joy.

For an extra crispy crust, bake your pizza on a preheated stone or steel. If you want a deeper flavor, let the dough ferment overnight. And most importantly, don’t be afraid to get creative with toppings—this is your masterpiece.

Speroni Family Farmhouse Italian Pizza

Drew Speroni

Originating in Sicily, this homemade pizza crust recipe has been a Speroni family tradition for many years. You can put anything or nothing on it, make it quick or slowly, and need very little in the kitchen to make it come to life. The oldest bread style, alongside Fertile Crescent Foccaccia and Jewish Matzo, this pizza pie is nutritious, and brings joy to every table where bread is broken together.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Italian

Ingredients

  

• 3/4 cup warm water
• 1 tsp sugar
• 1 tbsp instant yeast
• 1/2 tsp Himalayan salt
• 2 tbsp Extra Virgin Olive Oil
• 2 1/2 cups Early Bird All-Purpose Flour
• 1/2 cup Early Bird Hard Red Spring Wheat Flour
• 1/4 cup Parmesan Reggiano Cheese
• 2 tbsp Italian Seasoning (Basil, Oregano, Rosemary, Marjoram, Thyme)

Instructions

 

• Place warm water (not hot or cold, as it will kill the yeast) into a large mixing bowl. Add sugar,

  olive oil and instant yeast to the water. Let stand for 5 minutes.
  3/4 cup warm water, 1 tsp sugar, 2 tbsp Extra Virgin Olive Oil, 1 tbsp instant yeast
• Add ½ Cup Early Bird All Purpose Flour and Himalayan Salt. Mix well using a fork, whisk or

  spoon. After 1 minute, add another ½ cup Early Bird All Purpose Flour.
  2 1/2 cups Early Bird All-Purpose Flour, 1/2 tsp Himalayan salt
• At this point, the pizza dough should be a little sticky, and too hard to mix with your fork. Begin mixing the dough with your hands. Add about ½ cup more of Early Bird All Purpose Flour.
  2 1/2 cups Early Bird All-Purpose Flour
• As you mix the flour by hand, and add another ½ cup of flour, the dough should be somewhat

  sticky. If it is still sticking to your hands or to the bowl, add a bit more flour.
  2 1/2 cups Early Bird All-Purpose Flour
• Place the dough on a well-floured cutting board or counter top. Begin kneading the dough. The more time you spend kneading the dough, the stronger and stretchier it becomes. However, with10 minutes of kneading, you will have Italian pizza.
• As you knead, I recommend adding 1/4-1/2 cup Early Bird Hard Red Spring Wheat Flour (added flavor and sweetness), however our All Purpose will work beautifully too. As the dough is kneaded, the job will get harder, but keep at it and you will be rewarded in the end!
  1/2 cup Early Bird Hard Red Spring Wheat Flour
• Pull the dough apart into two separate equal size portions. Roll each into a smooth ball, and

  lightly coat with olive oil. Place into two separate bowls. Cover the bowls.
• FOR SAME DAY: Leave the dough at room temperature for 2-4 hours depending upon the

  climate in your home. The cooler it is, the longer the wait.

  FOR FOLLOWING DAY (BEST): Place bowls in refrigerator overnight.
• Remove dough from fridge and allow to warm gradually to room temperature. Dough should be double or triple in size.
• Preheat oven to 450 degrees.
• Shape into pizza pie, brush with olive oil, and top with your desired toppings; ours is homemade tomato sauce, both shredded dry and fresh Mozzarella, black olives, artichoke hearts, tomato and basil. But brushed with olive oil or topped with anchovies, this pizza crust will always give you a foundation of gold to stand on in an Italian kitchen.
  1/4 cup Parmesan Reggiano Cheese, 2 tbsp Italian Seasoning (Basil, Oregano, Rosemary, Marjoram, Thyme)
• Place pizzas in oven for 10 minutes or so, keep an eye out! Enjoy!!

Notes

Indulge in the heartwarming tradition of Speroni Family Farmhouse Italian Pizza, a culinary journey that captures the essence of heritage grains and local goodness.

This cherished recipe harmoniously blends the nuttiness of whole wheat, carefully selected all-purpose flour, and the richness of local grains sourced right from the community’s own fields. Every bite tells a story of connection – to the land, to time-honored techniques, and to the flavors of generations past. Embark on a flavorful adventure as you savor the crispy crust and aromatic toppings, celebrating the marriage of whole grains and local heritage in every mouthwatering slice.

Keyword Pizza

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