Italian Pizza Dough Recipe (Video)

by Kayla Magazine
Italian pizza dough recipe

Few years ago we’ve got an authentic Italian pizza dough recipe. Since then pizza usually reigns at our house on the weekends. It has never happened that someone knocked at our door and delivered pizza. We mix, knead, roll, add all kinds of goodies and bake it ourselves. Homemade pizza is always the best. It is so easy to make. Any topping goes! This Italian Pizza Dough can be made the same day or left covered overnight in the fridge. Perfect either way. Trust me it is the best Italian Pizza Dough recipe.

You can make small breads for soup from this dough, like pizza flatbread, just add garlic, herbs or cheese. It turns out great.

Step by step how to make this italian pizza dough video included below.

Italian Pizza Dough Recipe

Our Italian friend Antonio gave us his pizza dough recipe. I think pizza and pasta are in their blood. He showed us how to prepare it. It’s so yummy. The coolest thing is that our children enjoy the whole cooking process. Of course, after that I need to clean the flour. It is everywhere and the whole house is white. It’s part of the fun, though. Preparing the Italian pizza dough has become a lovely tradition for us.

Dough needs 3-4 hours to rise, says Antonio. Usually we make the dough on a Saturday morning. All hungry, we turn our kitchen into the best pizzeria in town. If you are like us, it could mean any day. Children bake pizzas. They are passionate about creating the most delicious things. At the end, everyone gathers around the table to eat a big and delish family pizzas.

This recipe is essential for making pizzas of all flavors and shapes at home. From homemade round pizza, to classic rectangular pizza, Cornicione or the crispy, thin Roman pizza.

Traditional Italian pizza

Traditional, Italian pizza is baked in a wood-fired oven that can reach temperatures of over 550°C/1022F and takes just a few minutes to cook. Pizza is baked in an oven heated to 260°C/500 in 10-12 minutes, and in just 5-6 minutes using a pizza stone. As a result, the pizza becomes crispy on the outside and moist, honeycombed, chewy on the inside. Just remember to heat it up in your oven or it will crack. Give it plenty of time to warm up, even an hour or more if you aren’t in a rush. These are the characteristics of the perfect Italian pizza.

I’m going to share this authentic Italian pizza dough recipe step by step. It is easy to make it by hand or with a Stand Mixer. Let’s start with the ingredients.

What ingredients are used in Italian pizza dough recipe?

  • Flour – It is said that best is “00” Italian flour. I think an organic all purpose flour is perfect if you are making an Italian crust.
  • Water – Make sure the water temperature is between 86-95F (30-35C). Never use boiling water. It will kill the yeast microorganisms.
  • Yeast – I like to use instant yeast. You can also use dry active east. It has the ability to increase the volume of a dough through the production of carbon dioxide.
  • Olive Oil – softens the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
  • Salt – It adds flavor to the dough, the dough is less sticky and more elastic. Do not put salt in direct contact with the yeast. It will block the leavening.
  • Sugar is the food for yeast.

Makes 4 servings x 30 cm pizzas

Preparation 30 -45 min

Cooking 15 min

Chilling 3-4 h


600 g all purpose white flour + 100 g for shaping the dough

400 ml warm 30°C water

15 g instant yeast. (9 g If you use active dry east)

30 ml olive oil

12 g salt

5 g sugar


  1. Add the warm (30°C/86F) water, sugar, and yeast to a medium bowl. Let sit for 6 minutes, then stir to combine. Add the olive oil.
  2. In a large bowl mix the flour and salt. Pour the yeast with water into the flour. Next, mix everything with a fork until it starts to come together. Remove the dough from the bowl and knead it until smooth and elastic. It takes approximately 6 minutes. If the dough is still sticky add a little more flour.
  3. Form 4 x dough balls. Lay out baking paper on a baking pan, sprinkle flour, place the dough ball. For each dough ball I use a different baking pan. Leave it in a warm area until doubled in bulk, approximately 3 hours. (You can leave this dough in the refrigerator for 1 – 3 days. Place the dough in an olive oil-greased bowl. During this time, the dough ferments and the pungent yeast smell disappears. During the chemical reactions, the dough acquires a mature and sweet aftertaste, and it caramelizes very well while baking. The bowl must be larger since the dough will rise and it must be covered in order to prevent the dough from drying. We rarely wait three days, but waiting at least 3 hours is definitely worth it.)

Shape the dough

  1. I recommend shaping the dough on the baking pan. When the dough is ready, spread more flour on the baking paper. To form the crust, lightly flour the dough top and press it down with your fingers. Stretch it a little bit. You can roll the dough using a rolling pin if you want. Do your best to shape the pizza dough into a 12-inch circle. I like to start it on the counter and finish it up right on the pizza pan. Leave it to stand at room temperature for a couple of hours so that the dough gets warm and rises a bit.
  2. Brush the dough with the little olive oil, before adding any toppings, this prevents the crust from tasting soggy. Next, after you add the ingredients, bake in a preheated oven (220C/428F) on the highest rack for about 15 minutes.
  3. If you use a pizza stone, you should preheat it in your oven for at least 45 minutes. Bake in a 525F degree oven for 6 minutes or until they are golden brown around the edges. Have fun!

Our favourite toppings:

Homemade pizza sauce





black olives

Or you can choose your favourites.

Our favourite pizza topping recipe:

  1. Cut onions into rings. Fry them on a low heat, add a pinch of salt, pepper, sugar and olive oil. Leave it for 10 minutes until it caramelizes.
  2. Spread pizza sauce on top, add firm sliced cheese, tomatoes, mushrooms and onions.
  3. Bake in a preheated oven (220C/428F) on the upper shelf for about 15 minutes. Add seasoning: oregano, basil, marjoram.

Take a seat and have a taste!

Kitchen Tools and Equipment list you may need

Two strong hands or Dough Maker and Stand mixer

Pizza cutter

Mixing bowls

Bakeware Pizza Pan for Oven or Pizza stone

Sicilian Style Pizza Pan

Pizza Rocker cutter

Italian pizza dough recipe

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