Classic Italian Pizza Dough
This classic Italian pizza dough recipe is a time-honored foundation of authentic homemade pizza. With just a few simple ingredients and a little patience for fermentation, this dough yields a soft, chewy interior with a crisp, airy crust. Inspired by generations of Neapolitan pizzaiolos, this recipe allows the flavor of the wheat to shine through, making it the perfect canvas for any topping—from traditional Margherita to contemporary gourmet flair.
Equipment
- Mixing bowl
- Digital kitchen scale (optional but recommended)
- Bench scraper or knife
- Plastic wrap or damp towel
- Pizza stone or baking sheet
- Oven
Ingredients
- 4 cups all-purpose flour preferably unbleached, or use '00' flour for a more traditional texture
- 1 ½ cups warm water between 100–110°F (38–43°C)
- 2 ¼ teaspoons active dry yeast 1 standard packet
- 1 ½ teaspoons sea salt fine grind
- 1 tablespoon extra virgin olive oil plus more for greasing the bowl
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let sit for 5–10 minutes until it becomes frothy—this indicates the yeast is active.
- Add flour, sea salt, and olive oil to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
- Transfer the dough to a lightly floured surface. Knead vigorously for 8–10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for the same amount of time on medium-low speed.
- Form the dough into a ball and transfer to a large bowl greased lightly with olive oil. Cover with plastic wrap or a damp kitchen towel.
- Let the dough rise at room temperature for 2 hours until doubled in size. For deeper flavor, refrigerate the dough for up to 24 hours—remove 1 hour before shaping.
- Punch down the dough gently and divide into two equal portions using a bench scraper. Form each piece into a tight ball and let rest, covered, for 30 minutes.
- Preheat your oven to 500°F (260°C) with a pizza stone or baking tray inside—it must be scorching hot.
- Shape each dough ball into a 12-inch round by pressing gently from the center outward on a floured surface. Avoid using a rolling pin to preserve the air pockets.
- Top with your desired sauce and toppings, then slide the pizza onto the preheated stone or tray. Bake for 8–10 minutes, or until the crust is puffed and golden with charred spots.
Notes
- Flour Choice: Italian 00 flour yields traditional Neapolitan-style dough. All-purpose flour offers easier access and still excellent results.
- Flavor Boost: Add 1/2 teaspoon of sugar or honey to the yeast if desired to intensify browning.
- Make Ahead: Dough can cold ferment in the fridge up to 72 hours. Longer fermentation adds complexity.
- Dough Relaxation: Let the dough rest at room temperature before shaping to make it more pliable.
Nutrition
Calories: 983kcalCarbohydrates: 192gProtein: 27gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1760mgPotassium: 301mgFiber: 8gSugar: 1gVitamin A: 5IUVitamin C: 0.01mgCalcium: 45mgIron: 12mg
We'd love to know if you enjoyed this recipeRate this Recipe !
