Pizza Recipe Italian Dough

This is the absolute best Italian pizza dough recipe. Made in the traditional Neapolitan style, this homemade dough is rolled thin for a crisp but still slightly chewy pizza crust. It's an easy recipe with only 4 ingredients needed. Load up some toppings and your favorite cheese for the perfect rustic pizza at home.

I absolutely LOVE making pizza at home, with my particular favorites being this spicy chorizo pizza, Napolese salad pizza, or fig and prosciutto pizza.

Italian

Pizza sauce is as important as the base and the toppings. Homemade sauce really will go a very long way to delivering you an exceptional pizza experience! Try this classic arrabbiata sauce or roasted red pepper sauce or for something really different this roasted cauliflower alfredo sauce is amazing with an artichoke topping.

Homemade Italian Pizza Dough

Tip section: The secret to making amazing pizza dough at home is water. Making pizza at home means that you have to cook them longer because a domestic oven doesn't get as hot. A homemade pizza dough should be about 45-50% water.

Tip section: Adding some olive oil to the pizza dough will create a crisper crust once baked. It helps to prevent the sauce from being absorbed into the crust while it bakes and making it soggy.

Too dry or too wet: If the dough is too dry, it will be difficult to shape and may result in a tough, dense crust. If the dough is too wet, it will be sticky and difficult to work with. To fix this, add a small amount of flour or water to adjust the consistency.

Homemade Pizza Dough Recipe

Doesn't rise- If the dough doesn't rise, it may be due to using expired yeast or not allowing enough time for the dough to rise. Make sure to use fresh yeast and give the dough plenty of time to rise in a warm, draft-free environment.

Too tough: If the dough is too tough, it may be due to not kneading the dough and developing the gluten enough or the dough or using too much flour. Be sure to knead the dough well and use only as much flour as necessary to keep the dough from sticking.

Too thin or too thick: If the dough is too thin, it may tear or burn easily. If it is too thick, it may be too doughy and heavy. Roll the dough out to an even thickness.

Neapolitan Style Pizza Crust Recipe

Doesn't hold its shape: If the dough doesn't hold its shape or keeps shrinking back, it is due to not enough rising time. To fix this, give the dough plenty of time to rest and rise, and handle it gently when shaping the crust.

Pizza dough freezes very well. Once the dough has risen, knock the air out of it and portion the dough into 4. Wrap the dough in plastic wrap and place in the freezer.

Defrost- Remove the dough from the freezer and leave in the fridge for a few hours until the dough has defrosted. Let it come to room temperature before pressing it out on a baking tray.

Italian Pizza Recipe (make It Like A Pro!)

If you tried this Recipeor any other recipe on my website, please let me know in thecommentsbelow. I love hearing from you. Also, please leave astar ratingwhilst you're there!

This is THE BEST Italian pizza dough you will ever make. Easy to make without a mixer, and it bakes up with a crispy base and a chewy crumb. Load on all your favorite toppings or keep it simple with cheese and tomato sauce.

Basic New York Style Pizza Dough Recipe

With a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me.

Although you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid mixer and a pizza stone, so we can make the best homemade pizza ever.

After constantly trying new recipes and formulas, and after having gone to Italy in search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep!

Authentic

Pizza Dough Recipe

In my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required.

If you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical!

Minute Pizza Dough Recipe (no Yeast)

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 single bite of it.

You can make both a thin crust or thick crust pizza with this recipe, and it makes about 3-4 regular pizzas or 6 slightly smaller ones.

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) labels give amazing results.

The Best Italian Pizza Dough Recipe (from Scratch)

If you can't find these specific brands, go for medium-strong flour, which is basically bread flour. Opt for stone-ground organic flour whenever possible.

Strong flour contains more gluten than all-purpose flour, so it gives the dough more elasticity and allows it to rise with a good structure.

Homemade

Adding a bit of extra-virgin olive oil into the dough helps facilitate the binding of proteins, allowing the formation of a more homogeneous elastic dough.

Artisan Pizza Dough Crispy, Chewy, Bubbly Crust

Fresh active yeast (or brewer's yeast) is usually sold in small cubes and it's easy to find in the refrigerated section of many supermarkets.

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 following days.

When using fresh yeast instead of dry yeast and vice-versa, the rule of thumb isdividing or multiplyingby3 (or to be more exact 3.29):

Classic Italian Pizza Dough Recipe

Note that, depending on the brand, some active dry yeast doesn't need to be dissolved in water before use, in this case simply add it directly to the flour.

Place lukewarm water in the stand mixer bowl, sprinkle the yeast and a pinch of sugar on top, mix and let it rest until the mixture is nice and bubbly.

After it has rested, divide the dough into 2-3 smaller pieces and form smooth and even balls, and let them rest and raise for an extra 3-4 hours.

Florentine Pizza Recipe

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

Authentic

Prepare the dough and transfer it into a lightly oiled bowl, and gently rub a little extra oil onto the surface of the dough.

Divide the dough into 2-3 pizza balls, and let them rest on a lightly oiled tray covered with a damp kitchen towel.

Wood Fired Sourdough Pizza Dough Recipe

Let the dough balls rest for 30 minutes, then stretch each ball into the pizza base, top with your favourite ingredients, and bake.

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

Whenever you need, simply take the dough out of the freezer, and allow to defrost at room temperature, then proceed to make your pizza.

Jamie Oliver Pizza Dough Recipe

Yes, absolutely! I've been making pizza in the air fryer for quite sometimes and it turns just like out of a pizzeria oven! Check out my recipe for air fryer pizza for all the tips and tricks.

Some active dry yeast brands do not require to dissolve the yeast in water, and can be mixed with flour instead. Always check package instructions.

1) Pay particular attention to the type of flour you use, and to the water temperature. These two aspects are critically important