The Only Italian Pizza Dough Recipe You’ll Need

The Only Italian Pizza Dough Recipe You’ll Need

Looking for a homemade Italian Pizza Dough recipe? Look no further!

Today I am sharing my recipe for Italian Pizza Dough that I have been using for years. I started to make pizza and pizza dough many many moons ago. My earliest memories of making pizza go way back to my middle school days. I can still remember one of my first attempts being a disappointment because I put way too much cheese on the pizza. Seriously, the ratio was soooooo off and the cheese so thick. If it was cold and flipped upside down,  the slice would not have flopped. Now that’s some serious cheesiness.

The Only Italian Pizza Dough Recipe You'll Need

Since then my ratios and pizza making skills have improved tremendously. The Italian pizza dough recipe I am sharing today is one that I found all them years ago while in middle school. Since then I have made slight tweaks, here or there, based on years of experience. As well as trial and error. However, the recipe is virtually unchanged and been a staple in repertoire.

 

SCROLL DOWN FOR ADDITIONAL TIPS AND TRICKS

 

The Dough

The dough starts out pretty basic. Simply use water, yeast, sugar, salt, oil and flour. What makes this dough different from any other is not so much the ingredients. It’s the technique.

The Only Italian Pizza Dough Recipe You'll Need

To start the dough you will need to bloom the yeast. To accomplish this, use warm water a packet of dry yeast and sugar. The yeast will bloom in about five minutes. You’ll see this happen when a layer of foam develops at the top of the water. No foam? Either your water was too cold and did not activate. Or the water was too hot and you killed the yeast, you monster!

The Only Italian Pizza Dough Recipe You'll Need

Once the yeast has bloomed, move the liquid to a mixing bowl if by hand or your stand mixer bowl if by machine. Add one cup of the flour and begin to mix. Once the flour is incorporated, add your salt and oil here. You add the salt as this point and not before to protect the yeast. Salt kills yeast and adding it after some flour keeps them from fighting. Adding the oil now helps condition and soften the dough. The oil helps make an easy working dough that is terrific to handle.

The Feel

Now add the remaining flour until your create the proper feel. At this point it is not about the amount of flour listed in the recipe. It’s all about the dough telling you how much flour it needs today. The amount of flour needed is based off more than just the amount of water used. The type and brand of flour affects feel. Humidity, temp and time all play a part as well. To stay from getting too technical what you want to create is a dough that is nice and soft, slightly tacky, but not sticky. You should be able to press your fingers lightly into the dough and pull them back with the dough slightly sticking to your fingers, but releasing and not leaving tiny bits.

The Only Italian Pizza Dough Recipe You'll Need

Once the right feel is achieved, knead the dough for roughly 5-8 minutes by machine and 10-12 minutes by hand. You should end up with a ball of dough that is nice and soft, but smooth like a baby’s bottom. At least that’s what my old professors used to say. Just knead the dough until it is nice and smooth.

The Only Italian Pizza Dough Recipe You'll Need

Now, roll the dough into a nice ball and place in a covered bowl until the dough doubles in size. Approximately 45 minutes to an hour.

Professional Tips and Tricks For Italian Pizza Dough

  • To develop flavor, start with cooler water. This will allow you to retard the dough in the fridge for a few days. Allowing the dough to rest and ferment (retard) in the fridge for an extended time develops a deeper flavor.
  • The fermentation period will also allow the dough to develop added texture and chewiness when baked. Most popular pizzerias and bakeries allow their dough to ferment overnight, if not longer.

The Only Italian Pizza Dough Recipe You'll Need

5 from 3 votes
The Only Italian Pizza Dough Recipe You'll Need
The Only Italian Pizza Dough Recipe You'll Need
Prep Time
20 mins
Total Time
1 hr 10 mins
 
Crispy, chewy and oh so tasty. This Italian Pizza Dough recipe is so good it's the only one I need. Once you try it, it will be the only one you need too.
Servings: 1 Recipe
Author: Nate
Ingredients
  • 1 1/3 cup filtered water
  • 1 pkt dry active yeast
  • 1 tbsp sugar
  • 2.5 tbsp oilive oil
  • 1 tbsp kosher salt
  • 3 cup bread flour, high protein approximate amount
Instructions
  1. Bloom yeast in warm water with dissolved sugar.

  2. Allow yeast to bloom until a thick foam has developed on top of water.

  3. Add liquid to mixing bowl and add 1 cup of flour and combine well.

  4. Once the first cup of flour is incorporated, add the salt and oil. Combine.

  5. Now add the remaining flour until that soft, slightly tacky dough is achieved. Focus on the feel. 

  6. Proof until dough has doubled in size. Approximately 45 minutes to an hour.

 



33 thoughts on “The Only Italian Pizza Dough Recipe You’ll Need”

    • Angie. Thank you for pointing that out. This recipe is for the dough only and does not require a temp. Temperature setting will be based on fuel source and what you plan to bake the pizza on, in or over. I have an electric oven with a well seasoned pizza stone and have found 450° works best for my needs. Thank you for checking out my recipe and happy cooking.

      • Hi Nate! Can you tell us how you bake your pizza, the steps you do after allowing dough to rest ? Your article suggests that overnight would be best. To rest it; Do you do this, and what are your steps once ready to make your pizza? Do you put any cornmeal down on stone ? have my Italian grandma’s sauce recipe but just wondering the rest of the instructions… thank you!’

  • I have a question. If I choose to put in refrigerator for a few days you say to start with cool water but the yeast wouldn’t be able to bloom, correct? I’m looking forward to try it out.

    • Didi. Thank you for the question. Anything cooler than 70° and the yeast might not activate. I’ve never really temp’d my water when making my dough, done it by feel. (OK, I did it just now and it was around 75-80°F) which is in the ideal range for fermentation. Putting the dough in the fridge is a process called retarding. Basically you are trying to control the rise of the dough to increase flavor and structure. Some call for up to three days, but who can wait that long for tasty pizza?

    • Rebekah. Without a doubt. Place in a plastic bag, date and freeze. Probably good to freeze for 6 months or so. Let thaw in fridge and then set out on counter to proof.

    • bk, you can definitely use AP flour in place of bread flour, however the texture just won’t be the same. Bread flour has a higher protein content and is going to provide the chewy texture that some look for in pizza crust.

  • Can this dough be used to make pizza after the 45 minute rise? I hate waiting for pizza and never can plan dinner a day in advance.

      • 5 stars
        I ended up leaving the dough in the fridge for 2 days. It takes a while to get it back to room temp but it was outstanding in taste and texture. Thanks for answering my question and for the great recipe!

    • Jessica. I usually put mine in the fridge prior to the rise, however it can be done both ways. If you are going to let it rise before popping in the fridge, I suggest punching the dough down after the rise and then stretch it out on your pan. Wrapping and then cooling. When ready to bake take the dough out and allow to warm up a bit.

  • Can this be made in a bread machine? Due to a medical condition it is extremely painful and almost impossible to knead bread anymore. I’m doing good to get a batch of biscuits in the oven. But I refuse to lower myself to refrigerated biscuits or pizza dough. Thanks for your help.

    • Barb. I must admit I am not familiar with bread machines. However, if your bread machine has a “dough” setting, I don’t see why not. If you machine can knead regular bread dough, it should have no problem with this dough. Happy baking.

  • 5 stars
    If I were to add Italian seasoning to my dough, when would I do that? And thank you for this recipe. I have never ever made my own dough. I’m so inspired.

    • Beth, thank you for the question. You can add some Italian seasoning while mixing the dough. I’ve never tried it myself, but I bet it would be tasty.

  • Hi Nate! If I am going to use the method of storing dough in refrigerator overnight, do I proof the dough before storing in the fridge? When storing in fridge, should dough be lightly covered in olive oil and put in a covered bowl?Then, once dough has rested in fridge overnight, does dough need to come to room temp before using? Thank you taking the time to provide these details!

    • Faith. Thank you for your question. This recipe was just for the dough itself. You can use this dough recipe for pepperoni bread, calzone, fried dough, the possibilities are endless and all use a different temp. For more detailed instructions on baking pizza, please check out the sheet pan pizza recipe now up.

  • 5 stars
    I have tried your pizza dough recipe . First I made a spinach and feta cheese pizza, baked at 450°.I split the dough and froze the other half.
    Today I made a pizza with mushrooms, black olives ground turkey and onions. I baked this one at 500°. The second one was a little crunchy but still tasty. The dough was very good. Thanks for the recipe 🍕 Note: I left it in the refrigerator overnight.

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