Premium vs Basic Pizza Ingredients: Which Makes Better Pizza?

When it comes to homemade pizza, people often say the secret lies in the ingredients. But does paying more actually make a better pizza? To find out, I put two versions of the same homemade pizza recipe to the test: one made with basic pizza ingredients costing $19, and the other crafted with premium ingredients totaling $61.

Same method. Same oven. Totally different price points. The question is… does quality really change the outcome?

Watch $19 vs $61 Pizza: Are Premium Ingredients Worth the Price?

$19 vs $61 Pizza: Pizza Ingredient List

Basic Pizza Ingredients – Total: $19 AUD / $12.30 USD

Here’s what went into our budget-friendly pizza:

• 1 can Italian peeled tomatoes – $1.10 AUD / $0.71 USD
• 1kg plain flour – $1.40 AUD / $0.90 USD
• Extra virgin olive oil – $10.00 AUD / $6.42 USD
• Shredded mozzarella – $5.50 AUD / $3.53 USD
• Basil – $1.00 AUD / $0.64 USD
• Salt & yeast – $0.25 AUD / $0.16 USD

Premium Pizza Ingredients – Total: $61 AUD / $39.19 USD

We took things up a notch with premium, high-quality pizza dough ingredients. This version was made with only the best.

Here’s what went into our premium pizza:

• San Marzano tomatoes – $4.80 AUD / $3.08 USD
• Professional pizza flour – $5.00 AUD / $3.21 USD
• Top-quality extra virgin olive oil – $41.00 AUD / $26.34 USD
• Fresh mozzarella – $7.00 AUD / $4.50 USD
• Basil – $1.00 AUD / $0.64 USD
• Salt & yeast – $0.25 AUD / $0.16 USD

Making the Dough

To keep things fair, I used two stand mixers, one stand mixer for each homemade pizza dough. I started by adding the flour to the mixing bowl, followed by the salt and yeast. For each kilo of flour, I measured out 600ml / 2.5 cups of water, slowly incorporating it as the mixers got to work.

Then, something unexpected happened. My KitchenAid gave up on me… right in the middle of mixing the basic dough. I’m not sure if it was the dough’s resistance or just bad timing.

From the beginning of this process, the difference in texture was noticeable. The premium dough was soft, almost like playdough. It was easy to knead and felt really nice and elastic. The basic dough, on the other hand, was tougher to work with. Even after some extra kneading by hand, it was still breaking apart in places and didn’t have that same smooth, bouncy finish.

While both doughs eventually came together, the premium version bounced back effortlessly. The basic one needed a bit more love and muscle, and even then, it didn’t quite match the softness and elasticity of the other version.

Fermentation

Once both doughs were kneaded, I placed each one into a large bowl, sealed it with plastic wrap, and covered it with a tea towel. They were left to rest at room temperature for around two hours (you could even stretch it to four), before being transferred to the fridge for overnight fermentation.

After the initial room-temp rest, both doughs looked great. They had both doubled in size. The premium dough, however, had a slightly more fragrant aroma.

Before fermenting the dough overnight in the fridge, I made sure each mixing bowl was well-sealed to prevent the dough from drying out, then covered them again with a towel. Letting the pizza dough rise overnight in the fridge is a crucial step for developing flavor and improving texture, so don’t skip it when making your own dough.

Forming the Dough Balls

After the overnight fermentation, I removed both doughs from the fridge about four hours before stretching. Right away, there was a visual difference: the premium dough had a lighter, creamier colour, while the basic dough appeared slightly darker.

I portioned each into dough balls weighing approximately 270g (9.5 oz)—just the right size for a classic pizza base. From this pizza dough recipe, you can make about six dough balls, or seven if you portion them slightly smaller at 250g each.

Once formed, I placed the dough balls in a pizza tray, making sure they weren’t too close to one another. Alternatively, you can store them in individual airtight containers, coating each lightly with extra virgin olive oil to prevent sticking. I let them rest at room temperature for another four hours.

Making the Sauce

The basic tomatoes smelled great, but the San Marzano tomatoes? They were on another level. The premium tomatoes were fragrant, rich, and naturally sweet. You could see and smell the quality straight out of the can. The basic version had more water and looked a little pale, while the San Marzano tomatoes were plump, vibrant, and noticeably less watery.

I gently crushed each batch using a potato masher (a blender works too), and even the texture was different. The premium tomatoes felt thicker and denser so I had to press harder. Their deep red color and richer consistency made them look as good as they smelled.

To each sauce, I added 1 teaspoon salt and tore in some fresh basil by hand, and gave it a gentle stir. The San Marzano tomatoes had more seeds, which I actually liked as it added a rustic touch.

Stretching the Pizza Dough Ball

After resting for four hours at room temperature, both dough balls were soft and ready to go, but the difference between them was clear. The premium dough had a beautiful aroma from fermentation and was full of airy bubbles. The basic dough was soft too, but lacked the same smell.

Basic Dough

To start, I gently placed the dough ball down on a small bowl of semolina. I pressed from the center outward, rotating as I went to push the air toward the crust—being careful not to touch the edges. Once shaped, I moved the dough onto a pizza peel and continued stretching by lightly lifting and slapping it, pressing outward to form the base.

Premium Dough

The premium dough was noticeably different. As soon as I pressed into it, it felt softer and more elastic. It had lovely air bubbles and was so easy to stretch, much easier than the basic dough. It required very little effort to shape and held its structure beautifully.

Topping

For both pizzas, I used 1½ ladles of uncooked pizza sauce. I never pre-cook the sauce as doing so can dull the vibrant, fresh flavor of the tomatoes, especially when it’s going straight into a hot oven. Raw sauce keeps it fresh and delicious.

Basic Pizza

After scooping and spreading the tomato sauce on the pizza base, I scattered a few fresh basil leaves over the base, then topped it generously with shredded mozzarella. To be honest, buying that pre-shredded cheese was a little painful! I felt like I was cheating on real mozzarella. I was half afraid someone would catch me at the store! Then for the finishing touch, I drizzled the basic extra virgin olive oil on top to finish it off.

Premium Pizza

For the premium version, I prepped the fresh mozzarella cheese ahead of time, cutting it into chunks and letting it drain in a colander to remove any excess moisture. This step helps avoid soggy pizza. I placed the creamy slices gently over the sauce, then added a drizzle of top-quality EVOO to seal the deal.

Baking the Pizza

For this test, I didn’t go full Neapolitan style at 400°C (752°F). The shredded mozzarella on the basic pizza would have burned too quickly. Instead, I baked both pizzas at 350°C (662°F) for better control and balance.

I placed the basic pizza into the oven, let it sit for about 45–60 seconds, then gave it a turn. After a couple more turns and checking the base for doneness, it was fully cooked in around 2.5 to 3 minutes.

Premium Pizza

The premium pizza went into the oven at the same 350°C (662°F). Right away, the difference was clear. The lighter, airier edge on the premium dough puffed up beautifully and much faster than the cheaper version. The fresh mozzarella took a bit longer to melt, which was ideal. It gave the crust time to cook through without the cheese burning.

After about 30 seconds, I rotated it, and in no time, the pizza was perfectly golden, with a puffed-up crust and evenly melted cheese.

Tasting the Results

Basic Pizza

The basic pizza came out looking surprisingly good. The crust had a nice crunch, and although the cheese looked a bit burnt, it wasn’t as bad as expected. The base was beautifully cooked, but the crust was quite dense more like a New York-style pizza than a traditional Italian one.

The dough had a decent flavor, and the tomato sauce held up well. But the cheese? That was the weak point. It didn’t taste much like real cheese—more like a rubbery topping. Still, the texture of the pizza was enjoyable: crunchy and soft at the same time.

Premium Pizza

The premium pizza, on the other hand, was on a different level. The cheese melted beautifully, and when you press the crust it gave that perfect, satisfying crunch. The base cooked to perfection, and while I wasn’t aiming for a Neapolitan-style pizza, that’s exactly what it resembled.

The crust was airy, light, with classic leopard spots from the high heat. It cooked faster than the basic version and had a much more refined finish. The flavor, texture, and overall feel of this pizza made it clear: this was premium.

The Verdict: Do Better Pizza Ingredients Really Matter?

Basic Pizza – Score: 6/10

The dough was decent, the sauce was vibrant, and it baked well overall. In short the basic ingredients made a good pizza, just not a great one. The cheese let it down, it lacked flavor and didn’t do the rest of the ingredients any favors. If I had simply used better mozzarella, I honestly think this pizza could have scored higher, at around 7.5/10.

Premium Pizza – Score: 9/10

From the first bite, the balance between the sweet San Marzano tomatoes and creamy fresh mozzarella stood out. The crust had the perfect texture—crispy, airy, and full of flavor. You could tell this was a pizza made with care and top-quality ingredients. It was a joy to eat from edge to edge.

Bonus: The Ultimate Test – Neapolitan Style Pizza

To take things a step further, I decided to test both doughs using a Neapolitan-style method, cooking them at over 400°C (752°F)—the way true pizza Napoletana is meant to be baked.

Basic Pizza – Neapolitan Style

Neapolitan Budget Pizza Score: 6/10
Again with better cheese, this could easily climb to a 7.5.

The cheaper dough was still not as easy to stretch. I baked it at 415°C (779°F), rotating it quickly to avoid burning. In total, it took just 90 seconds to cook.

The crust looked much better than before—nicely puffed, with a beautiful golden bottom. The texture was improved too, with a crunchy edge and a softer bite. But once again, the cheese was a let down. It looked overcooked and lifeless, dragging down the overall result.

Premium Pizza – Neapolitan Style

Neapolitan Premium Pizza Score: 9.5/10

This one was a dream to work with. The dough stretched effortlessly, and as soon as it hit the hot oven, the crust puffed up beautifully. It baked fast and evenly, with crisp leopard spots and an airy texture throughout. You could even see air pockets when slicing through the crust.

The San Marzano tomatoes tasted even fresher at this temperature. Less cooking time brought out their natural sweetness. The fresh mozzarella melted perfectly without burning, and the overall balance of flavor, texture, and aroma was outstanding.

Pizza Ingredient: Final Tip

If it’s your first time making pizza, start with more budget ingredients. They’re perfect for practicing without pressure, especially when mistakes are part of the fun. Once you’re confident, try the premium version and see (and taste) the difference for yourself. I will say though, you coudl always substitute a few items like the flour and mozzarella which will always make a world of difference.

Trust me… once you try it, you might never go back. Keep in mind the cost was for the ingredients for 6-7 pizza’s, so for the more expensive version that is still an average of $10 per pizza.

Let me know which ingredients you typically choose – or do you still reach for frozen pizza? Let me know in the comments!

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate