The best homemade pizza dough recipe is in your hands. If you’ve ever been to Southern Italy (the home of pizza), this will take you back to the pizza you ate there. Trust me on this; you’ll be thanking me later!
Homemade pizza dough isn’t a difficult thing to make at all. Like any other kitchen creation, the end result will depend on which recipe and which ingredients you choose to use.
Single most important decision you will always make when cooking or baking. My site isn’t a huge collection of my own recipes, but a collection of others’ recipes that have worked marvelously for me, and I pass them on to you! Although I’ve been making pizza almost all my life, I would never consider myself worthy of sharing a fabulous homemade Neapolitan pizza recipe.
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Enzo Coccia and me. I have had the pleasure of meeting Maestro Enzo, twice! Do you recall seeing him on Stanley Tucci’s
So allow me to introduce you to the recipe’s author (who learned from his father, who was also a master pizza maker in Italy), Maestro Pizzaiolo Vito Iacopelli. His is the best pizza dough recipe you will ever find.
Maestro means “teacher” in Italian, and a “pizzaiolo” is a pizza maker from Southern Italy, so why on earth would you use any other homemade pizza dough recipe? Just like you’d want a recipe for jambalaya from a source in Louisiana, why would you want your pizza recipe from anywhere but the best Italian source?
How To Make An Authentic Italian Pizza At Home!
I have had the pleasure of meeting Vito several times here in Los Angeles, I’ve watched his video tutorials, and even purchased his Masterclass on pizza-making. He is the best teacher and absolutely a riot to watch! He’s so passionate about pizza, you won’t believe it, and that’s why I want to tell you all about him and share his recipe.
Honestly, this pizza dough recipe will change your life (Vito says this, and it’s true)! Pair it with this pizza sauce recipe (which is the same as Vito and all other pizza chefs use in Southern Italy) and your homemade pizza-making skill will improve exponentially! Vito gives all the secrets to what makes authentic Italian pizza so much healthier than American-style pizza.
Erranea Accademia Enogastromica in Naples, Italy. Master Pizzaiolo Mimmo Onze gave our press trip participants a class on making authentic Neapolitan pizza. Vito’s recipe is practically identical to the one Mimmo had us use because pizza-making has been perfected in Naples.
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Guess what? You probably won’t be surprised to hear that using the best quality ingredients is key in this recipe, too. What makes the pizza so different? Besides the quality of ingredients, the way that the dough is made will make the pizza so much more easily digestible.
A pre-fermented dough called poolish is what is used to make this Neapolitan style homemade pizza dough. It’s not difficult to make at all, and takes only a minute or two to prepare. What you do need to do is plan ahead to make this pizza dough, that’s all. Once you have the poolish ready, it’s just a matter of following Vito’s step by step directions for the perfect pizza dough!
I encourage you to watch the video for this recipe (I’ve linked to it below) and subscribe to Vito’s YouTube channel. He has so many pizza-making videos so you can keep learning and improving.
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My pizza is far from perfect, but I can’t tell you how much better it is than before I started using Vito’s homemade pizza dough recipe!
If you don’t like a super thin Neapolitan style pizza, just keep the center of the dough a wee bit more thick, and you’ll have a more Roman-style pizza (thicker bottom crust).
I have already received several email requests to add the ingredients in cups. I usually do this with almost all of my recipes, but if it means the recipe will fail, I refuse (like my doughnut recipe and this pizza dough). You will NEVER find a pizza chef in Italy measuring their ingredients with cups, just as you will never find a French pastry chef using them. THEY ARE IMMENSELY INACCURATE. Please spend what it costs for a couple of coffees to invest in a scale. I promise, they are easier to use than cups!
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PLEASE DO NOT ASK ME TO CONVERT TO CUPS, PLEASE BUY A SCALE INSTEAD SO THE RECIPE WORKS. Vito (and all other chefs) does/do not use cups for a reason: they are inaccurate.
I recommend starting the poolish a few hours before the time you want to enjoy your pizza the next day. For example, start it on Friday afternoon if you want to have pizza for dinner on Saturday.
Mix all the poolish ingredients together in a small glass or plastic container until it has a uniform consistency. Leave at room temperature for one hour, then place in the fridge for 24 hours. After a day, it will look like this.
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Put the water for the dough into a large bowl then add all of the poolish. Mix together until the poolish loosens and mixes into the water.
Mix just for a few seconds, then turn out onto a board or counter to mix by hand. After it all comes together (it will be very sticky) turn the bowl upside down over it and let it rest for 15 minutes.
After 15 minutes, put some oil on your hands and take the dough up with both hands underneath and allow the two ends to fall, creating an air pocket inside. Continue to pick up the dough and repeat this process, turning a quarter turn each time (Vito’s video below will help with this step). Oil the original bowl and place the dough in the bowl, always keeping the top side up. Allow to rise for an hour.
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Alternatively, place in the oven (without turning it on) and place a jug of boiling water inside with the tray. Allow to rise for two more hours.
If using a pizza stone, put it in the oven and turn on the oven to an hour before the pizza is ready. This will ensure the pizza stone is super hot. If using a countertop pizza oven, there’s no need to heat it up this early.
After two hours, take one ball of homemade pizza dough and put in on some semolina flour, top and bottom, always keep it right side up when you finish. Start pushing the dough in the center towards the edges.
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If you have an indoor countertop pizza oven (this one is similar to the one I have) you want to have the dough on the pizza peel at this point.
I strongly suggest using this pizza sauce recipe. This is how Vito makes his sauce, too. He also suggest oiling the edge. Check out my Italian tomato factory tour to understand why Italian canned tomatoes are the best quality you can buy.
Add the toppings you desire and bake according to your pizza oven, oven with stone or counter top oven directions. This mushroom, truffle, brie and arugula pizza is one of my favorite ways to top pizza that doesn’t include tomato sauce.
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Cutting pizza with kitchen shears works really well. See the holes in the pizza crust? Again, my pizza is nothing like Vito’s yet, but I’m working on getting there and you can, too!
Let me know what you think if you try this recipe. Also be sure to subscribe to Vito’s YouTube channel and give him a thumbs up!
Please use the best quality ingredients you can find, and be aware of the timeline needed to make this pizza. It's WELL worth the planning.
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Christina’s Cucinais a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking toAmazon.com.Here’s a recipe for real Italian pizza, and everything you need to know make it at home! Includes a pizza dough tutorial and a step-by-step video.
Italian pizza at home? For over 10 years, Alex and I have been studying the art of homemade artisan pizza. We’ve even taken a few trips to Italy to bring back secrets from Rome and Naples. Want to make the best homemade pizza crust and pizza sauce? Want to bake it just right on a blazing hot pizza stone? We’ll show you how to do it all. Let’s make Italian pizza together!
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Italian pizza? American-style delivery pizza is nothing like Italian pizza. But just like any popular food, there are different styles of Italian pizza based on region and method. For example:
Here’s our definition of Italian pizza: a pizza with simple flavors and a supple, thin crust, that’s cooked in a very hot oven. (This is also the definition we use for our Neapolitan pizza.) The recipe we’ll share below is elegantly simple: a perfect crust, tangy tomato sauce, fresh mozzarella, and a bright green homemade basil pesto.
Before you start making Italian
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