Find the right herbs and spices for your homemade pizza!

Which spices and herbs are traditionally used on Italian pizza?
Dried oregano is the classic pizza herb. Its full aroma develops beautifully in the heat of the oven, giving pizza its familiar Mediterranean character. Basil, either fresh or gently dried, is also a favourite, especially for adding freshness. For heat, crushed chilli flakes, also known as peperoncino, are a popular choice. Garlic, whether fresh or dried granules, is a great addition to many pizza variations, but should be used with care so it does not overpower the other flavours.

When should pizza be seasoned?
That depends on the ingredient. Dried herbs such as oregano, spice blends and dried garlic release their aroma best when stirred into the tomato sauce or added to the pizza before baking. Chilli flakes and seasoned oils can be used either before or after baking. Delicate herbs such as fresh basil should always be added once the pizza comes out of the oven, as they can burn and turn bitter in high heat.

Why do dried herbs often taste more intense on pizza than fresh herbs?
Fresh herbs such as basil get much of their character from their essential oils while fresh. Mediterranean herbs such as oregano, thyme and rosemary are different: drying concentrates their natural aromas in the leaves. The intense heat of the pizza oven then helps release these flavours, which is why high-quality dried oregano is often the best choice for that authentic pizzeria aroma.

What is the difference between a spice blend and individual herbs?
Single herbs such as pure oregano or basil give full control over the flavour and make it easy to emphasise specific notes. A well-balanced pizza spice blend combines selected herbs in the right proportions, often with sea salt, tomato flakes, paprika or a subtle hint of garlic. It is a quick and simple way to create a rounded flavour without opening several different jars.