A few years ago, one of our friends gave us an authentic Italian pizza dough recipe. Since then pizza usually rules 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 recipe video included below.

Italian Pizza Dough Recipe

Traditional Italian pizza

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 try 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 – adds flavor to the dough, making it 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 11 in (30 cm) pizzas
• Preparation 30 – 45 min
• Cooking 15 min
• Rising 3-4 h

Ingredients

  4 + 3/4 cups (600 g) all-purpose white flour, plus more for hands and surface

  1 + 3/4 cups (400 ml) warm 30°C/90F water

  1 tablespoon (15 g) instant yeast. (9 g if you use active dry yeast)

  2 tbsp (30 ml) olive oil

 1 tablespoon (12 g) salt

 1 teaspoon (5 g) sugar

Instructions:

1. Add the warm (30°C/90F) water, sugar and yeast to a medium bowl. Let it hang out for like 6 minutes. Then give it a quick stir. Add the olive oil.
   
2.  Mix the flour and salt in a large bowl. Pour the yeast mixture into the flour bowl. Next, mix everything with a fork until it starts to come together. Get the dough out of the bowl and knead it until it’s smooth and elastic. It takes approximately 6 minutes. If the dough is too sticky add some flour. Press down, if it bounces back it is perfect.
3. Form 4 x 12′ dough balls. For each dough ball I use a different baking pan. Lay out baking paper on a baking pan, sprinkle flour. (If you want you can leave this dough in the refrigerator for 1 day. Just place the dough in an olive oil-greased bowl. The bowl must be larger since the dough will rise and it must be covered in order to prevent the dough from drying.)

Shaping the dough

1. Sprinkle flour on your counter. To form the crust, lightly flour the top of the dough ball and press it down with your fingers. Stretch a little bit. Roll out the pizza dough using a rolling pin. Do your best to shape the pizza dough into a 12-inch circle. I like to start it on my counter and finish it up right on the baking pan. Once you get to a good size leave it to stand at room temperature for a couple of hours so that the dough gets warm and rises a bit. Trust me, waiting at least 3 hours is definitely worth it. During this time prepare toppings.
   
2. When the dough has doubled in bulk brush the crust surface with just a little bit of 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 middle 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:

roasted tomato sauce or other your favorite pizza sauce

tomatoes

mushrooms

cheese

cramelized onions

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, black pepper, sugar and olive oil. Leave it for 10 minutes until it caramelizes. Caramelized onions are one of those magical ingredients that can transform ordinary into extraordinary.
   
2. Spread pizza sauce on top, add your favorite cheese, tomatoes, mushrooms, onions and olives.
   
3. Bake in a preheated oven (220C/428F) on the middle shelf for about 15 minutes. Add some seasoning before serving: oregano, basil, marjoram.

Take a seat and have a taste!

Kitchen Tools and Equipment list you may need

Two strong hands or Dough Maker / Stand mixer

Bamboo brush

Kitchen Scale

Pizza Wheel Cutter

Knife Block Set

Cutting Board

Mixing bowls

Bakeware Pizza Pan for Oven or Pizza stone

Sicilian Style Pizza Pan

Pizza Rocker cutter

If you are looking for inspiration click here

Follow me on Instagram and tag #kaylamagazineofficial to see your amazing creations!

Italian Pizza Dough Recipe

Serves: 4 Prep Time: 3-4 hours Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 4 + 3/4 cups (600 g) all-purpose white flour, plus more for hands and surface
• 1 + 3/4 cups (400 ml) warm 30°C/90F water
• 1 tablespoon (15 g) instant yeast. (9 g if you use active dry yeast)
• 2 tbsp (30 ml) olive oil
• 1 tablespoon (12 g) salt
• 1 teaspoon (5 g) sugar

Instructions

1. Add the warm (30°C/90F) water, sugar and yeast to a medium bowl. Let it hang out for like 6 minutes. Then give it a quick stir. Add the olive oil.
   
2.  Mix the flour and salt in a large bowl. Pour the yeast mixture into the flour bowl. Next, mix everything with a fork until it starts to come together. Get the dough out of the bowl and knead it until it's smooth and elastic. It takes approximately 6 minutes. If the dough is too sticky add some flour. Press down, if it bounces back it is perfect.
3. Form 4 x 12' dough balls. For each dough ball I use a different baking pan. Lay out baking paper on a baking pan, sprinkle flour. (If you want you can leave this dough in the refrigerator for 1 day. Just place the dough in an olive oil-greased bowl. The bowl must be larger since the dough will rise and it must be covered in order to prevent the dough from drying.)

Shaping the dough

1. Sprinkle flour on your counter. To form the crust, lightly flour the top of the dough ball and press it down with your fingers. Stretch a little bit. Roll out the pizza dough using a rolling pin. Do your best to shape the pizza dough into a 12-inch circle. I like to start it on my counter and finish it up right on the baking pan. Once you get to a good size leave it to stand at room temperature for a couple of hours so that the dough gets warm and rises a bit. Trust me, waiting at least 3 hours is definitely worth it. During this time prepare toppings.
   
2. When the dough has doubled in bulk brush the crust surface with just a little bit of 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 middle 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!