Have you ever been to Italy? Well, get ready then! Today, I’m taking you with me all the way to Italy without even leaving your home. I’m going to teach you how to make an authentic Italian pizza dough right from the comfort of your kitchen. Your whole house will be smelling just like a restaurant from the streets of Rome. Buckle up and let’s slice right into it!
If you’re looking for a quicker version, try my Greek Yogurt Pizza Dough, it’s ready in no time!
Don’t these dough balls look delicious (even raw)? You can just tell they’ll bake to perfection. Smooth and airy. Just waiting for you to stretch, add the toppings and bake them.
Not sure what to add on top? Take a look at our classic Pizza Margherita recipe. It’s easy and delicious.
What You’ll Need
To make this italian pizza dough you’ll only need a few ingredients. I never bought pre-made pizza dough again after trying this recipe. It’s really that easy and simple. But what really wins your heart? It’s the actual flavour and lightness of the dough.
- 4 cups pizza flour (500g) – I recommend using “00” flour, it’s the best for an authentic Italian pizza
- 1 ¼ cups water, room temperature (300ml) – hydrates the flour and activates the yeast
- 2 ¼ teaspoons active dry yeast (7g) – helps the dough rise and gives it lightness
- 2 tablespoons extra virgin olive oil (30ml) – to add flavor and keep the dough tender
- 2 teaspoons fine salt (10g) – enhances the flavor
The “00” flour it what gives that signature soft, chewy texture to the crust with just the perfect amount of crispness! But, don’t worry if you don’t have around right now or can’t find it. You can use bread flour (it’s the most similar one). With this recipe you’ll make two pizza dough balls. If you want to make more you can just double the recipe!
How To Make Homemade Italian Pizza Dough
In a large bowl, start by pouring the flour. On one side of the bowl add the salt and on the other, add the yeast. Keeping them separate at first. Mix the dry ingredients together.
Now, gradually pour the water (it must be room temperature), continuously stirring with a spoon. Once the flour has absorbed most of the water, you’re going to start kneading the dough with your hands. Don’t remove the dough from the bowl yet.
Add the olive oil and keep kneading until it’s fully incorporated. Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes.
We’re going to start the first set of folds. Grab a portion of the dough, stretch it gently and fold it back toward the center. Rotate the bowl and keep repeating this process until you’ve completed a full round. Cover again and let it rest for another 10 minutes.
You’re going to repeat this folding process two more times. Always with a 10 minute interval between each folding round.
After you complete the final fold, you’re going to sprinkle a bit of flour on top, cover the bowl tightly with plastic wrap and let the dough rise in a warm place for about 2 hours, or until it doubles in size.
Once the dough has finally risen, transfer the dough to a lightly floured work surface. Add just a tiny bit of olive oil to your hands (this will prevent the dough from sticking to your hands while shaping). Divide it into two equal portions and gently shape them into smooth balls.
Place each dough ball on a lightly greased with olive oil or parchment-lined baking tray. Cover them loosely with oiled plastic wrap (otherwise it’ll stick to the dough) and let rest again at room temperature for about one hour.
Your dough is now ready to be stretched, topped as desired, and baked. Now, the fun part begins! You can add whatever you like tomatoes, spinach, cheese, salami… you’re the pizza place owner! That’s one of the best parts of making your own recipes.
It takes about 10 to 12 minutes at 450ºF to bake (depending on which toppings you choose) but even less for your house to smell like you’re walking past a pizza place in the heart of Rome!
Can’t Find “00” Flour? Don’t Worry!
Like I mentioned, the “00” flour is what gives the dough that authentic italian texture and flavor. But don’t worry if you don’t have any at home or can’t find it anywhere!
I’ve tried this recipe with bread flour as well. That’s what gave me the most similar dough, in flavor and texture. Also, it’s much easier to find and you probably already have it at home.
But, I also tried with all-purpose flour. It worked too but, although the flavor was still good, I did notice that the crust ended up being softer and less chewy. Either way, your dough will still taste amazing, you might just not get that exact texture.
If you don’t even feel like making pizza dough, you can still check out my baguette pizza recipe, it turned out fabulous!
What If I Don’t Use All the Dough?
No problem! I usually double the recipe myself just so I can freeze them.
If you only use one dough ball, you can just wrap the other one tightly in oiled plastic wrap and pop it in the fridge for up to 2 days. So, you can make this recipe the night before and your dinner will be basically ready by the following day!
But, if you want to freeze them, like me, divide and shape the dough ball, wrap each ball tightly in oiled plastic wrap and place them in a freezer bag. It lasts up to 3 months in the freezer. That way it’s much easier and they’re ready to use.
When you want to use them, just thaw the dough balls you want to use in the fridge overnight, let it sit at room temperature (for about 30 minutes), stretch, add the toppings and bake!
Cooking or baking isn’t meant to be stressful but fun! You can make this recipe on a weekend, and just pop it out of the fridge/freezer whenever you’re craving some pizza.
You really thought I’d leave you wondering what this homemade pizza dough would look like once it’s baked? Nope! Now, you tell me, doesn’t it look like you’re in Italy?
This is called Pizza Bianca, it’s just olive oil, garlic, mozzarella, red pepper flakes and basil leaves. One of my favorites! And once again, I’m not just going to tease you… Here’s the recipe to make this gorgeous Pizza Bianca.
Special thanks to Alexandra Pavani, an Italian cook, for helping me perfect this recipe, it wouldn’t be the same without her touch! You can see more of her work on @glicerinia.
Homemade Italian Pizza Dough
Description
Homemade authentic Italian pizza dough right from the comfort of your kitchen using only a few ingredients. Your whole house will be smelling just like a restaurant from the streets of Rome.
Ingredients
Instructions
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Mix the Dry Ingredients
In a large bowl, pour in the flour. Add the salt on one side of the bowl and the yeast on the other, keeping them separate at first. Mix the dry ingredients together.
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Add the Water & Knead
Gradually pour in the room temperature water, stirring with a spoon. Once the flour has absorbed the water, start kneading the dough with your hands.
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Incorporate the Olive Oil
Add the olive oil and continue kneading until fully incorporated. Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes.
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Do the First Set of Folds
Perform a first set of folds: grab a portion of dough, stretch it gently, and fold it back toward the center. Rotate the bowl and repeat the process until you've completed a full round. Cover again and rest for another 10 minutes.
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Repeat the Folds
Repeat this folding process two more times, with 10 minute intervals between each round.
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Let the Dough Rise
After the final fold, cover the bowl with plastic wrap and let the dough rise in a warm place for about 2 hours, or until it doubles in size.
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Divide & Shape the Dough
Once risen, transfer the dough to a lightly floured work surface. Divide it into two portions and gently shape them into smooth balls.
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Rest the Dough Balls
Place each dough ball on a lightly greased or parchment-lined baking tray. Cover loosely with oiled plastic wrap and let rest at room temperature for another hour.
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Ready to Use
Your dough is now ready to be stretched, topped as desired, and baked.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 880kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Sodium 1000mg42%
- Potassium 350mg10%
- Total Carbohydrate 166g56%
- Dietary Fiber 7g29%
- Sugars 1g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Flour: “00” flour is best, but bread flour is the closest substitute for chewiness.
- Yeast: If you only have instant yeast, you can use the same amount, just mix it straight into the flour.
- Water: Use room temperature or slightly warm water.