Best Italian Pizza Dough

Make the best homemade italian pizza dough recipe – All you need is 5 childlike ingredients for the best traditional pizza with a thin crisp crust !
This extremely easy pizza dough recipe follows the traditional Neapolitan version, and believe me, it is absolutely incredible .
My italian dad was a pizzaiolo for more than 30 years, so I grew up eating lots of pizza. Over the years, I managed to learn all his secrets for the perfect pizza and enjoy every one pungency of it.

I ‘ve made it endless times, and I can assure you this is the best homemade pizza dough I’ve ever made!
You can make both a dilute crust or thick crust pizza with this, and it makes about 5 regular pizzas or 6 slightly smaller ones. 
It ‘s besides a bang-up base for a calzone, breadsticks, or pizza bread rolls .
And, as an lend bonus, classic pizza is n aturally vegan and dairy-free.
homemade pizza dough on wood board, basil leaves, tomatoes and a small bowl with olive oil in the background

DOUGH INGREDIENTS & TIPS

The traditional pizza recipe calls for just 5 basic ingredients:

  • water
  • flour
  • salt
  • yeast
  • extra virgin olive oil

COLD WATER OR WARM WATER?
Use any kind of complain water, but make certain is at the justly temperature .
Both fresh yeast and active dry yeast should always be hydrated with halfhearted water system ( around 25 ℃, 77 ℉ ) .
Using cold water is highly discouraged, and can cause the glutathione ( gluten in the yeast ) to leak out .
WHAT IS THE BEST PIZZA FLOUR?
I ‘ve tried this recipe using both all-purpose flour and bread flour earlier, and it works either manner with slenderly different results .
One of the best pizza flour on the market is the Neapolitan Caputo Italian 00 flour, both the blue ( pizzeria flour ) and the red ( chef ‘s flour ) label give amazing results .
King Arthur boodle flour is besides a great choice .
If you ca n’t find these specific brands, go for a medium-strong flour, which is basically bread flour. Opt for stone-ground organic flour whenever possible .
Choose a flour with a value preferably between W280 and W320 ( normally sold in supermarkets simply as bread flour ) .
firm flour contains more gluten than general-purpose flour, so it gives the boodle more elasticity and allows it to rise with a well structure .
SHOULD YOU ADD EXTRA-VIRGIN OLIVE OIL?
traditionally, pizza made in a wood-fired oven does n’t necessarily call for olive petroleum as one of the boodle ingredients .
But, extra-virgin olive oil is a superhero ingredient when baking it at home .
Adding a moment of extra-virgin olive oil into the boodle helps facilitate the adhere of proteins, allowing the formation of a more homogeneous rubber band dough .
It will besides give you a more fragrant crust, similar to the one you ‘ll get in a distinctive italian pizzeria .
FRESH YEAST OR DRY YEAST?
You can use either fresh active yeast or dry active agent yeast .
Fresh active yeast ( or brewer ‘s yeast ) is normally sold in minor cubes and it ‘s easy to find in the refrigerate section of many supermarkets .
however, it does n’t keep well for long, and it lasts in the electric refrigerator for about 2 weeks .
so, I find it more convenient to stock up on active dry yeast, and buy fresh yeast only when I ‘m making pizza in the follow days .
When using bracing yeast rather of dry yeast and vice-versa, the rule of ovolo is dividing or multiplying  by 3 (or to be more exact 3.29) :

  • from fresh yeast to dry – divide the amount by 3.29, eg. instead of 5 grams of fresh yeast use 1.5 grams of dry yeast.
  • from dry yeast to fresh – multiply by 3, meaning 1.5 grams of dry yeast becomes 5 grams of fresh yeast.

note that, depending on the brand, some active dry yeast don’t need to be dissolved in water before use, in this case simply add it directly to the flour .
You can wholly do the whole summons by hand, however, there are a few kitchen tools that I recommend :

  • Standard mixer: does a better job than me at kneading the dough and saves me a TON of energy.
  • Dough scraper: helpful for cutting the dough into smaller pieces, but a sharp knife will do the trick too.
  • Large baking tray: both for letting the small pizza balls rise and then bake them.
  • Pizza stone: is not necessary by any means, but it helps distribute the heat better, and this means crispy pizza crust every single time.
  • Pizza peel: this is basically a shovel-like tool used for transferring the pizza to and from the oven.

HOW TO MAKE PIZZA DOUGH STEP-BY-STEP

This easy dough recipe is perfective to make round italian pizza crust at dwelling. It ‘s a fairly easily process, that does n’t require any especial ingredients .
The boodle comes together in less than 10 minutes, then it ‘s all a matter of resting fourth dimension .
pizza dough recipe step 1 and step 2: bowl of mixer with olive oil, water and yeast in the first image, bowl of mixer with the dough ingredients mixing in the second image Step 1. Proof the yeast and mix dough ingredients .

  • Place lukewarm (do not use hot water!) water in a small bowl, sprinkle the yeast and a pinch of sugar on top, mix and let it rest for 5-10 minutes, until the mixture is nice and bubbly.
  • Then pour the mixture into the mixer, add olive oil and slowly incorporate the flour.
  • The dough comes together after 5-6 minutes of mixing time.

It ‘s fix when it ‘s smooth, and does n’t stick to the sides of the bowling ball anymore .
 recipe step 3 and step 4: hands kneading the dough in the first picture, dough in a lightly oilved bowl covered with plastic wrap in the second picture. Step 2. Let the boodle rest .

  • Work the ball of dough with your hands on a clean flour-dusted surface until smooth and even.
  • Transfer the ball in a lightly oiled bowl and cover with cling film or a damp kitchen towel.
  • Allow it to rest in a warm place (about 24-27°C) for about 2-3 hours until it has doubled in size.

recipe step 4 and step 5: dough divided into three pizza dough balls in the first image, dough rolled into a pizza base and topped with tomato sauce and veggies in the second picture. Step 3. Form small balls and let them rest .

  • After it has rested, divide the dough into 2-3 smaller pieces and form smooth and even balls.
  • Then transfer into a lightly oiled baking sheet and cover with a slightly damp kitchen towel.
  • Allow the balls to rest and raise for an extra 3-4 hours.

After the pillow time, your pizza basis is cook to be baked !

HOW TO BAKE YOUR PIZZA BASE

once your dough is quick, it ‘s clock to bake your base .

  • Preheat your oven to 250C-280C / 480F- 530F.
  • If you have the fan option, place the baking tray (or pizza stone) onto the middle rack, otherwise, place the baking tray on the lowest rack. 
  • Instead of using a rolling pin, spread each ball of dough with your hands to form a large circle.
  • For a classic pizza Margherita, spread just enough marinara sauce (aka pizza sauce) on top, leaving a border. 
  • Place it in the oven and cook it for about 3 minutes, then add sliced mozzarella (make sure to pat the slices dry with kitchen paper) and cook for a further 1-2 minutes.
  • Remove the pizza from the oven, scatter a few basil leaves on top and serve.

TIPS FOR THE BEST PIZZA DOUGH

After many years of making it at home plate, I can safely contribution all the tips you need to make the best pizza boodle :

  • Flour & water.

Pay particular attention to the type of flour you use, and to the water temperature .
These two aspects are critically important to achieve a very perfect leave .

  •  Add sifted flour.

Sifting the flour avoids the formation of lumps, and allows dear oxygenation of the boodle .

  •  Salt should be added as late as possible.

It ‘s best to mix it with a little bit of the water you ‘ll be incorporating into the boodle .

  • Stop kneading when the dough is compact and elastic, moist but not sticky.

If you lightly dip your feel into the dough and the hole bounces back slowly, then the dough is ready .
If you ‘re using a mixer, stop mix when the boodle comes off completely from the bowl .

  •  Let the mixture rest until at least doubled in size. 

long agitation allows the enzymes contained in the flour to trigger the chemical processes that transform the starch ( carbohydrates ) into childlike sugars and the gluten ( proteins ) into simpleton amino acids .
These processes give the pizza base capital digestibility, having performed separate of the work that differently our digest should have carried out .

  • Do not mix your dough too much.

This may cause it to overheat and the gluey mass to break, and at that point, the dough will no longer be available .

  • Invest in a good pizza stone.

For the best bake results, I recommend hands down investing in a full pizza pit .
All you have to do is preheat it for 30 minutes and is guaranteed to give a flying, evenly-baked delicious pizza in the comfort of your kitchen .

  • Open the pizza by hand

The technical terminus that we use in Italy is “ overt the pizza ”, which means rolling out the boodle into a flat harrow by hand, quite than using a seethe peg. Basically, you stretch and widen the boodle until forming a flatcar phonograph record .

  • Sprinkle the working surface with a little semolina

This is a very honest-to-god trick to add some crunchiness to your floor .
You can swap the flour with a bantam bit of semolina and sprinkle it onto the working coat, then proceed to “ open ” the pizza .
Semolina is kind of farinaceous, and it will add a cover girl crunchy texture to the base .

  • Form the base on baking paper or a pizza peel

Transfering the pizza base from the kitchen counter onto the baking tray can be crafty .
To make things easier, “ open ” the pizza directly on a sheet of parchment paper, or even better, on a pizza peel off .
This will make the whole transfer bit a sum breeze and 100 % mess-free .

RECIPE FAQs

CAN I MAKE PIZZA DOUGH IN ADVANCE? absolutely yes, you can make the dough in advance. I frequently opt for overnight pizza boodle and works like a spell.
Let it rise overnight and use it the next day.
Prepare the dough and transfer it into a lightly oiled roll, and gently rub a little extra anoint onto the open of the boodle.
Cover with formative envelop and let it rise overnight in the electric refrigerator.
The adjacent day, remove the bowl from the electric refrigerator and let it rest at board temperature for about 30-40 minutes.
Divide the dough into 2-3 pizza balls, and let them rest on a lightly oiled tray covered with a damp kitchen towel.
Let the boodle balls lie for 30 minutes, then stretch each musket ball into the pizza base, top with your favorite ingredients, and broil. CAN I FREEZE THE DOUGH? Yes, you can safely freeze the prepare boodle.
I recommend that you freeze the dough before the last stay clock. so, proper after you form the small balls.
I freeze the dough balls individually. You can put them on a tray and freeze them for 10 minutes, then transfer each musket ball in a zip-lock pocket and keep it in the deep-freeze for up to 3 months.
Whenever you need, simply take the boodle out of the deep-freeze, and allow to defrost at room temperature, then proceed to make your pizza.

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it ! Leave a comment below and share a video on Instagram with the hashtag # thepetitecook !
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📖 RECIPE

homemade pizza dough on a wood board, tomatoes basil and oil in the background

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Best Italian Pizza Dough

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Make the best homemade Italian pizza dough recipe – All you need is 5 simple ingredients for the best traditional pizza with a thin crispy crust!

Prep Time

20

mins

Resting time:

6

hrs

Total Time

20

mins

Serving:

5

pizza bases

Calories:

554

kcal

writer :Andrea Soranidis – The Petite Cook

Ingredients

For The Dough:

  • 500 milliliter lukewarm water
  • ½ teaspoon dry active yeast ( or fresh yeast 0.17 oz/ 5 gr ), ( 1.5 gr )
  • a pinch of sugar
  • 3 teaspoon fine ocean salt
  • 1 tablespoon extra-virgin olive oil
  • 900 gigabyte medium-strong flour, ( choose btw bread flour/ flour 00/pizza flour )

For Pizza Margherita:

Instructions

  • Place 450 ml of lukewarm (do not use hot water!) water in a small bowl, sprinkle the yeast and a pinch of sugar on top, mix and let it rest for 5-10 minutes, until the mixture is nice and bubbly.

  • In a separate small bowl mix the remaining 50 ml of water with the sea salt and set it aside.

  • Pour the water + yeast mixture into the mixer, add the olive oil, and using your dough hook attachment, start mixing on a low speed, and slowly incorporate the sifted flour.

  • Mix together all ingredients for about 5 minutes, adding the water+ salt mixture towards the end, and continue to mix until the dough is smooth and stops sticking to the sides of the bowl. If the dough is still too sticky sprinkle in a little more flour, if it’s too dry add a little more water.

  • Transfer the dough onto a clean work surface sprinkled with flour and work it with your hands until smooth and even.

  • Transfer the dough in a lightly oiled large bowl and breed with credit card wrap or a damp kitchen towel. Place the bowl in a warm set ( about 24-27°C ) and rest the boodle for about 2-3 hours, until it has doubled in size. To check if the boodle is ready, lightly dip your finger into the dough, if the hole bounces back lento, then the boodle is fix .
  • Transfer the dough to a lightly floured surface. Divide the dough into 6-7oz (180-200gr) pieces with the help of a dough scraper or a sharp knife.

  • Work each dough piece with your hands until forming a smooth and even ball, then transfer into a lightly oiled tray and cover with a slightly damp kitchen towel.

  • Allow the dough balls to rise for an extra 3 hours, and use within 6 hours.

How to bake the pizza base:

  • Preheat your oven to 250°C-280°C. If you have the fan option, place the baking tray (or pizza stone) on the middle rack, otherwise, place the baking tray on the lowest rack. 

  • Stretch the pizza ball with your hands forming a large circle, and banquet equitable adequate pizza sauce on exceed, leaving a bound for the pizza crust .
  • Carefully slide the pizza onto the baking tray or pizza stone and place it in the oven. Bake the pizza for about 3 minutes. Add sliced mozzarella and cook for a further 1-2 minutes.

  • Remove the pizza from the oven, scatter a few basil leaves on top and serve.

Video

Notes

Yeast notes:
Some active dry yeast brands do not require to dissolve the yeast in water, and can be desegregate with flour alternatively. Always check software instructions .
These easy tips will help you get the BEST pizza dough every single time :
1) Pay particular attention to the type of flour you use, and to the water temperature. These two aspects are critically important to achieve a truly arrant result .
2) Sifting the flour avoids the formation of lumps, and allows good oxygenation of the dough .
3) It ‘s best to mix the salt with a little piece of the body of water you ‘ll be incorporating into the boodle, and add it american samoa late as possible .
4) Stop knead when the boodle is compress and elastic, damp but not gluey. If you lightly dip your finger into the boodle and the hole bounces back slowly, then the boodle is cook .
If you ‘re using a mixer, stop mix when the boodle comes off completely from the bowl .
5) Let the mix lie until at least doubled in size. This procedure gives a full pizza great digestibility .
6) Do not over-knead ! This may cause it to overheat and the gluey mass to break, and at that period, the boodle will no long be useable .
Can I freeze the pizza dough? Yes, absolutely !
I recommend that you freeze the dough before the last perch clock. so, right after you form the small balls .

I freeze the pizza balls individually. You can put them on a tray and freeze them for 10 minutes, then transfer each ball in a zip-lock bag and keep it in the deep-freeze for up to 3 months .

When needed, merely take the dough out of the deep-freeze, and allow to defrost at board temperature, then proceed to make your pizza .

Did you try this recipe ? Tag @ thepetitecook or use the hashtag # thepetitecook – Looking at your pictures makes my day !

Nutrition

Serving:

1

g

|

Calories:

554

kcal

|

Carbohydrates:

106.8

g

|

Protein:

19.5

g

|

Fat:

2.4

g

|

Saturated Fat:

0.3

g

|

Sodium:

1165

mg

|

Potassium:

8

mg

|

Fiber:

1

g

|

Sugar:

5

g

|

Calcium:

3

mg

|

Iron:

5

mg

The data shown is an estimate provided by an on-line nutriment calculator. It should not be considered a alternate for a professional dietician ’ sulfur advice. And if you ‘re athirst for more, check out these creative recipes for pizza dough !