Italian Style Pizza Dough

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Now you can make the perfect Italian-style pizza dough at home with our complete guide, including easy tips and tricks and a full video tutorial.

Buckle up everyone, because you’re about to take a crash course in how to make the best Italian-style pizza dough. Pizza dough doesn’t have to be complicated, and we’re here to help you feel confident enough to pull off this culinary feat. To fully appreciate today’s pizza, you have to understand and appreciate where it comes from.

So, let’s talk about authentic Italian-style pizza in Naples. If you’ve never had authentic Italian pizza, you might be surprised by its simple yet complete ingredients. The crust is thin but soft. It bubbles up nicely when baked, and if baked properly and at a high enough temperature, you’ll see burnt spots. These burnt spots are the hallmark of a truly authentic Italian-style pizza crust. There you’ll find fresh tomato puree, fresh mozzarella, basil and extra virgin olive oil. If you only take one thing away from this recipe, do it: Fresh, high-quality ingredients matter. Bottom shelf olive oil and dried basil don’t work here. When done right, it could be the best pizza you’ll ever have the pleasure of eating, and you’ll never see the same pizza again.

  • What size pizza will this make?

    This is a great recipe! When rolled into 4 balls, it makes 14-16″ pizzas; when rolled into 6 balls, it makes 10-12″ pizzas. If you can’t eat that much (trust us, you’ll be tempted!), still roll into your preferred pizza size, let it rise for 4-5 hours, then freeze any extra balls you won’t be using that night. Spray with some nonstick oil, then double wrap in plastic wrap or place in a gallon-sized Ziploc bag.

  • How to Freeze Pizza Dough:

    After the dough has rested for 4 to 5 hours, you can freeze excess dough in two layers of plastic wrap sprayed with nonstick oil. The next time you’re craving pizza, simply defrost the dough in the refrigerator overnight and let it rest for 30 minutes to come to room temperature before turning it into a pizza crust.

  • Best Types of Flour for Pizza Dough:

    • Caputo Type 00 Flour is a specially milled superfine flour, almost like baby powder. It has a protein content of 12.5%. This is the preferred type of flour for Italian-style pizza crust, absorbing less liquid than all-purpose flour for a classic chewy pizza crust.

    • all purpose flour Can be substituted for Caputo Tip 00 flour. You’ve probably eaten many pizzas made with all-purpose flour. The taste is good, although you may notice that the dough tends to tear easily with all-purpose flour.

    • flour Second only to Caputo Tipo 00 Flour. You won’t have the dough tearing fiasco like all purpose flour, and the texture will be much better. However, be prepared for a more difficult shaping process. The higher gluten content will cause it to spring back when trying to shape it.

  • Rise and Rest: Developing Gluten

    This method requires 4 to 5 hours of rest. Pizza’s best texture comes from letting the dough rest rather than rise. The gluten continues to develop as the dough rests, which creates the classic chewy crust.

  • Make a Pizza Oven at Home

    Place a pizza stone on the center rack in the oven and preheat to 550°F (or as hot as your oven will go). When ready to bake, slide the pizza onto the stone and turn off the oven. Change the oven setting to Roast for highest heat. The pizza stone uses residual heat to cook the pizza from the bottom, while the oven heating element cooks the pizza at the top. Keep an eye on your pizza and let it bake until the toppings start to brown.

If you liked this recipe, you might be interested in these other delicious pizza recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Now you can make the perfect Italian-style pizza dough at home with our complete guide, including easy tips and tricks and a full video tutorial.

Preparation time 10 minute

cooking time 10 minute

Break time 5 Hour

total time 5 Hour 20 minute

raw material

  • 2 teaspoon instant dry yeast
  • 1 tablespoon sugar
  • 1 1/2 teaspoon Salt
  • 1 3/4 cup warm water
  • 1/3 cup olive oil
  • 5 to 6 cup All purpose or 00 flour

instruct

Basic Pizza Dough Recipe

  • In the bowl of a stand mixer, combine yeast, sugar, salt, water, olive oil, and 5 cups flour.

  • Knead on low until the dough starts to come together. Continue kneading until the dough forms a nice, soft ball of dough and the sides of the bowl come out clean, adding more flour as needed to achieve this texture.

  • Divide dough into four to six equal portions. Sprinkle with flour and place on a baking sheet or large baking sheet. Cover and let stand for 4 to 5 hours.

bake:

  • When ready to bake, roll out the dough into a large circle. Place the pizza peel on a pizza pan or a pizza peel dusted with cornmeal. Top with desired toppings.

  • Bake pizza in a 550 degree oven on a pizza pan, or transfer pizza from a pizza peel to a pizza stone. Bake until the topping is hot, bubbly and browned.

notes

type of flour

Caputo Tipo 00 Flour is a specially milled superfine flour, almost like baby powder. This is the preferred type of flour for Italian-style pizza crust, absorbing less liquid than all-purpose flour for a classic chewy pizza crust. All-purpose flour or bread flour can also be used, but the texture of the crust will vary slightly.

Create your own pizza oven:

Place a pizza stone on the center rack in the oven and preheat to 550°F (or as hot as your oven will go). When ready to bake, slide the pizza onto the stone and turn off the oven. Change the oven setting to Roast for highest heat. Keep an eye on your pizza and let it bake until the toppings start to brown.

Serve: 1whole pizza crust | Calories: 759kcal | carbohydrate: 125G | protein: 19G | fat: 20G | Saturated fat: 3G | sodium: 884mg | Potassium: 224mg | fiber: 6G | sugar: 3G | calcium: 27mg | iron: 7mg

Italian Pizza Dough