Pizza Veneta: An Italian Classic

From my own personal experience, there’s nothing quite like the combination of crispy crust, rich tomato sauce, and fresh toppings when it comes to pizza. Pizza Veneta is one of those beloved Italian pizzas that brings the vibrant flavors of Veneto into every bite. It has a relatively simple list of ingredients, but the flavors are extraordinary.

Let me show you how I make Pizza Veneta, an easy-to-follow, step-by-step recipe guide, with tips and variations to help you create the perfect pizza. Whether you’re a beginner or a seasoned cook, I promise you’ll have a great time with this recipe.

What to Expect:

• Texture: The pizza will have a crispy yet chewy crust, perfectly complemented by the rich sauce and melty cheese.
• Flavors: The sweet and savory combination of the tomato sauce, prosciutto, and fresh basil will give you a delicious taste of Veneto.

Ingredients:

For the dough:

• 500g (4 cups) all-purpose flour
• 7g (1 packet) active dry yeast
• 1 tsp salt
• 1 tbsp olive oil
• 1 tsp sugar
• 325ml (1 1/3 cups) warm water

For the topping:

• 200g (7 oz) tomato sauce (or crushed tomatoes)
• 1 tsp dried oregano
• 250g (9 oz) mozzarella cheese, shredded
• 50g (1.7 oz) thinly sliced prosciutto
• 1 small red onion, thinly sliced
• 1 tbsp fresh basil, chopped
• Olive oil for drizzling
• Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa Veneta  here.

Prep Time:

• Dough: 15 minutes
• Pizza Assembly: 10 minutes
• Total prep time: 25 minutes

Cook Time:

• 10-12 minutes

Time to Stand:

• Dough rising: 1 hour

Total Time:

• 1 hour 25 minutes

Ease of Cooking:

• Intermediate (Some experience with making dough or baking is helpful but not necessary!)

Servings:

• 2-3 servings (based on personal preference)

Calories per Serving:

• Approximately 550-600 calories (depending on the toppings)

Cost of Ingredients:

• Low to moderate (most ingredients are staple items, but prosciutto may add a little extra cost).

Cuisine:

• Italian

Course:

• Main Dish

Equipment Needed:

• Large mixing bowl
• Rolling pin
• Baking sheet or pizza stone
• Oven
• Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa Veneta  here.

Step-by-Step Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the flour, yeast, and salt.
• In a separate bowl, mix the warm water, olive oil, and sugar, stirring until the sugar is dissolved.
• Slowly pour the wet ingredients into the dry ingredients, stirring to form a dough.
• Knead the dough for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour.
• Cover the dough with a clean towel and let it rise for about 1 hour or until it doubles in size. While you wait, you can prepare the toppings.

2. Preheat the Oven:

• Preheat your oven to 250°C (482°F) with a pizza stone or baking sheet inside to get it nice and hot.

3. Prepare the Toppings:

• Slice the mozzarella cheese and red onion thinly.
• Chop the fresh basil and set it aside.

4. Shape the Dough:

• Once the dough has risen, punch it down to release any air bubbles.
• Transfer the dough onto a floured surface and use a rolling pin to roll it out into a circular shape (about 10-12 inches in diameter).
• Transfer the rolled dough onto a piece of parchment paper or a pizza peel if using a pizza stone.

5. Assemble the Pizza:

• Spread the tomato sauce evenly over the dough, leaving about a 1-inch border around the edges.
• Sprinkle the shredded mozzarella cheese over the sauce.
• Add the prosciutto and red onion slices on top of the cheese.
• Drizzle with a little olive oil and sprinkle with dried oregano.

6. Bake the Pizza:

• Transfer the pizza onto the preheated pizza stone or baking sheet.
• Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

7. Garnish and Serve:

• Remove the pizza from the oven and immediately sprinkle with fresh basil.
• Slice and serve hot. Enjoy!

Tips & Variations:

• For a Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend, and make sure to use gluten-free yeast.
• For a Dairy-Free Version: Use dairy-free cheese or skip the cheese entirely and top the pizza with vegetables.
• Different Toppings: If prosciutto isn’t your thing, you can swap it for other Italian cured meats like salami or even use veggies like bell peppers or mushrooms.
• Thicker Crust: If you prefer a thicker crust, simply roll the dough out to a smaller size and allow it to rise a bit longer.
• Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa Veneta  here.

Nutritional Information Per Serving:

• Calories: ~550-600
• Carbohydrates: 60g
• Protein: 25g
• Fat: 22g
• Fiber: 3g

I hope this guide has made making Pizza Veneta seem a little less daunting! Have you tried it before? What did you think? Or is this your first time making it? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment!