$5 Gourmet Pizza Recipe – Gemma’s Bigger Bolder Baking

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Making gourmet pizza at home has never been easier—or more affordable! With this recipe, you’ll enjoy high-quality, restaurant-style pizza for just $5. Get ready to elevate your pizza game with minimal effort and maximum reward! 

• Incredible Flavor: The recipe is packed with tips for achieving a nutty, tangy crust and a perfect texture that rivals any pizzeria.
• Accessible Ingredients: With 00 flour and a few pantry staples, you’ll create a dough that’s light, elastic, and absolutely delicious.
• Low Cost, High Quality: Indulge in a gourmet experience at a fraction of the price of takeout.
• Simple Steps, Stunning Results: Even if you’re new to pizza-making, the step-by-step instructions make it easy to achieve perfection.
• Versatile and Make-Ahead Friendly: Prep the dough days in advance, customize the toppings, and even freeze leftovers for future pizza nights!

I can’t wait for you to try this gourmet pizza recipe because, after years of experimenting, I know this is the one. It’s my ultimate dough—light, elastic, and full of flavor, just like the best pizzas from Italy. My passion for creating the perfect crust began back in 2014 when I got my pizza oven straight from Italy, and since then, I’ve been on a mission to master this craft. I use 00 flour for this recipe because it gives better results than bread flour. I also add more water than usual, but extra kneading and resting time make the dough easy to handle. While you can use the dough the same day, letting it age for 3 days in the fridge improves the flavor and texture, giving it a nuttier, sour taste. The pulls and folds in the recipe help strengthen the dough. It may sound complicated, but if you follow the simple steps, you’ll be amazed by the results.

If you’re eager to expand your homemade pizza repertoire, read along to find out more options below.

Homemade Gourmet Pizza Cost Breakdown

Depending on where you live, the price of ingredients may vary. The following costs are based on an average of prices found at different stores across the US, based on my research in January 2025.

Crust

• 3 ⅓ cups (500 grams) 00 flour: $2.47
• 2 teaspoons instant yeast: $0.62
• 1 teaspoon salt: $0.01
•  1 ¼ cups + 3 tablespoons  (338 grams) warm water
• 1 tablespoon olive oil (GV): $0.20

Total= $3.30
Divide by 3 = $1.10c per pizza

Key Ingredients and Substitutes

00 Flour

• 00 flour is the most finely milled type of Italian flour, which produces dough that’s sturdy and elastic. It’s ground from durum wheat and has a mid-range protein content of about 11 to 12%, resulting in a delicate, tender crust that cooks quickly in a hot oven.
• 00 flour is great for pizza because it’s easy to shape. The dough doesn’t bounce back, making it simple to stretch into a thin, even crust.
• Substitute: Bread flour can be used for a slightly chewier crust. Avoid all-purpose flour for best results.

Instant Yeast

• Leavens the dough, helping it rise and become light and airy.
• It’s best to avoid direct contact with salt by mixing the instant yeast with flour first so it won’t get deactivated.
• Substitute: if you want to use active dry yeast instead, for every teaspoon of instant yeast in the recipe, use 1 ¼ teaspoons of active dry yeast. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top. Mix with remaining ingredients and continue as instructed.

Salt

• Enhances flavor and strengthens the gluten structure in the dough.

Warm Water

• Activates the yeast and hydrates the dough for a pliable consistency.
• Ensure water is warm but not hot (about 100–110°F/38–43°C).

Olive Oil

• Adds richness, aids in dough handling, and contributes to a tender texture.
• Substitute: Avocado oil for a neutral flavor, but olive oil, especially extra virgin olive oil is preferred for authenticity.

Soppressata

• Provides rich, savory flavor and a gourmet touch.
• Substitute: Use chorizo, salami, or any other high-quality cured meat.

Fresh Mozzarella

• Melts beautifully, creating a creamy, stretchy texture.
• Substitute: Ricotta or burrata for similar creaminess.

Pizza Sauce

• Adds moisture and tangy flavor as the base for toppings.
• Substitute: Use homemade or store-bought marinara or even crushed, seasoned tomatoes.

Hot Honey

• Balances savory and spicy elements, adding a touch of sweetness.
• Substitute: Drizzle regular honey and sprinkle red pepper flakes for a similar effect.

Calabrian Chiles (in Hot Honey)

• Infuses the honey with heat and complexity.
• Substitute: Use red chili flakes or another type of hot pepper for heat.

How to Make $5 Gourmet Pizza Recipe

To Make the Pizza Dough

1. Make the dry ingredient mixture: Combine the flour, salt, and yeast in a large bowl of a stand mixer. Stir to combine.

2. Add wet ingredients: Add the water and olive oil and knead the dough on Medium High speed for 8-10 minutes, until it is smooth and is noticeably a firmer dough. (Note: This dough does have to knead for some time for it to form a tight ball so give it as long as it needs)

3. Place the kneaded dough in a lightly oiled bowl, cover tightly with cling wrap and a kitchen towel and allow to proof for 2 hours at room temperature. My suggestion however is after the 2 hours, to pull and fold the dough over on itself then refrigerate the dough for up to 3 days and this will vastly improve flavor and texture.

To Make the Hot Honey

4. Add the honey, chopped chiles and salt into a small saucepan over low heat. Once the mix comes to a simmer remove it from the heat and set aside to cool and infuse further.

Dividing and Shaping the Dough

5. When ready to bake, divide the dough into 3 equal pieces (about 10 oz/275 g). Pull and fold each piece of dough like above and shape each piece into a ball. Set each ball on a floured tray, cover again and allow to rise at room temperature for about 1 – 2 hours.

Pulling and Shaping the Pizza

6. Place a ball of dough on a floured surface and gently pull it into a circle. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 12-inches in diameter. If the dough starts to resist stretching, put it down, cover it and allow it to rest for a few minutes, at which point it will stretch more easily.
7. Dust a pizza peel or a flat baking tray with semolina flour and lay on your pizza crust.

Topping the Pizza

8. Spread pizza sauce almost to the rim leaving about ½-inch boarder. Rip the mozzarella and scatter around followed by the soppressata.

Baking the Pizza in a Pizza Oven

9. Heat your pizza oven to about 750℉ (375℃).
10. Slide the pizza carefully into the oven and bake for about time 2 – 3 minutes, rotating as needed.
11. Top the baked pizza with Hot Honey and enjoy!

Baking the Pizza in a Domestic Oven

12. Place a pizza stone or cast iron tray into your oven and pre-heat it to the highest it will go, which is usually about 500℉ (250℃).

13. Slide the pizza carefully onto the pizza stone and bake for about time 10 minutes or until golden and bubbly.

14. Top the baked pizza with Hot Honey and enjoy!

FULL (PRINTABLE) RECIPE BELOW.

Gemma’s Pro Chef Tips for Gourmet Pizza Recipe

• I prefer 00 flour for this recipe but you can also replace it with the same amount of bread flour and you will still get good results. You can use bread flour which you will find is cheaper. My preference is OO though. I don’t recommend AP flour.
• If you are having trouble finding Soppressata or finding it too expensive feel free to use another type of salami. A chorizo will also work well.
• I strongly recommend planning ahead with this dough and making it a few days in advance. I like it to be in the fridge for up to 3 days for best results
• A pizza stone or cast iron tray will make all the difference to your pizza so I suggest putting one in the oven while pre-heating to bake your pizza on.
• The hot honey gets better the longer it sits. Make it up to a week in advance. It doesn’t go bad.
• Leftover raw pizza dough can be frozen in a zip-lock bag for up to 8 weeks. Defrost in the fridge overnight. Allow dough to come to room temperature for about 2 hours before pulling and shaping.

Dough:

• • Make-Ahead: You can prepare the dough in advance and refrigerate it for up to 3 days. This aging process enhances the flavor and texture of the dough. After proofing for 1-2 hours, cover the dough and let it rest in the fridge for the best results.
  • Freezing: If you have leftover dough, you can freeze it for up to 8 weeks. Place it in a ziplock bag and freeze. To use, defrost it overnight in the fridge and let it come to room temperature for about 2 hours before shaping.

Toppings:

• • Make-Ahead: Pizza toppings like sauce, cheese, and meats can be prepared ahead of time. Store them separately in airtight containers in the fridge for up to 2 days.
  • Freezing: You can freeze some toppings like cooked chicken or shredded cheese for later use. Just make sure they are well-packed to prevent freezer burn.

Hot Honey:

• • Make-Ahead: Hot honey can be made up to a week in advance and stored in a jar at room temperature. The flavors will improve the longer it sits.