Authentic Italian-Style Pizza Dough Recipe

Pizza is one of the most beloved dishes in the world, and nothing compares to making your own dough from scratch. This Italian-style pizza dough recipe produces a crust that’s crisp on the outside, soft and chewy on the inside, and full of flavor—just like the kind you’d find in a traditional pizzeria in Naples. Whether you’re a seasoned home cook or just learning the art of pizza-making, this recipe is a fantastic base for creating endless topping combinations.

Made with just a handful of simple ingredients, including high-quality flour, yeast, water, olive oil, salt, and a touch of sugar, this dough is both accessible and rewarding. Using “00” flour gives the dough a silky smooth texture and elasticity that makes it easy to stretch thinly without tearing. If you can’t find “00” flour, don’t worry—regular all-purpose flour will still yield a delicious result. With one batch making enough for four 12-inch pizzas, it’s perfect for family pizza night, entertaining friends, or freezing for later use. Take the time to let the dough rise slowly and you’ll be rewarded with incredible flavor and texture. This is your new go-to recipe for homemade pizza dough that rivals your favorite pizzeria.

Why You’ll Love This Recipe

1. Pizzeria-Quality Results at Home: Soft, chewy crust with a crisp edge and authentic flavor.
2. Simple Ingredients: Made with pantry staples and no preservatives or additives.
3. Make-Ahead Friendly: Dough can be prepared in advance and stored in the fridge or freezer.
4. Versatile Base: Perfect for traditional pizzas, calzones, flatbreads, and more.
5. Customizable for Your Needs: Works with both fresh and dried yeast, and adaptable to different types of flour.

Ingredients

• Warm water
• “00” flour (or all-purpose flour as a substitute)
• Fresh yeast or dried yeast
• Extra virgin olive oil
• Salt
• Sugar

Variations

• Whole Wheat Dough: Replace half the flour with whole wheat flour for a nuttier flavor and added fiber.
• Herbed Dough: Mix dried oregano, basil, or garlic powder into the dough for an aromatic twist.
• Thin Crust Option: Roll the dough thinner and reduce baking time slightly for a crispier crust.
• Stuffed Crust: Roll small pieces of cheese into the edge of the dough before baking.
• Sourdough Starter Version: Replace yeast with active sourdough starter and allow a longer fermentation.

How to Make the Recipe

Step 1: Activate the Yeast

In a large bowl, mix the warm water with sugar and yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This means the yeast is active.

Step 2: Add the Oil and Salt

Add the olive oil and salt to the yeast mixture, stirring to combine.

Step 3: Mix in the Flour

Gradually add the flour, one cup at a time, stirring with a wooden spoon or your hands until a rough dough forms.

Step 4: Knead the Dough

Transfer the dough to a floured surface and knead for 10–12 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 7–8 minutes on medium speed.

Step 5: First Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Step 6: Divide and Rest

Punch down the dough and divide into 4 equal parts. Shape into balls and let them rest, covered, for 20–30 minutes before shaping.

Step 7: Shape and Use

Roll or stretch each dough ball into a 12-inch circle. Top with sauce, cheese, and desired toppings, then bake in a preheated oven at 475°F (245°C) for 10–12 minutes or until the crust is golden and crisp.

Tips for Making the Recipe

• Use filtered or bottled water if your tap water is heavily chlorinated—it can affect yeast activity.
• Let the dough rise slowly in the refrigerator overnight for even better flavor.
• Avoid overloading your pizza with toppings to keep the crust crispy.
• Use a pizza stone or steel for best oven results.
• If the dough feels too sticky, add a little more flour; if too dry, add a splash of water.

How to Serve

Serve your homemade pizza straight from the oven, sliced into wedges, with a drizzle of olive oil or fresh basil on top. Pair with a fresh salad, garlic bread, or a cold drink. Whether it’s a Margherita, pepperoni, or veggie pizza, this dough is the perfect canvas for your favorite toppings.

Make Ahead and Storage

Storing Leftovers

Store unused dough in the refrigerator in an airtight container for up to 3 days. Let it come to room temperature before using.

Freezing

Wrap individual dough balls tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Reheating

To reheat baked pizza, place it in a 375°F (190°C) oven for 5–8 minutes until warmed through. Avoid microwaving to maintain crust texture.

FAQs

1. What is “00” flour and why is it preferred?

“00” flour is finely milled Italian flour with a soft texture and high elasticity, ideal for pizza dough. It creates a light, chewy crust.

2. Can I use all-purpose flour instead?

Yes, all-purpose flour is a great substitute if “00” flour isn’t available. It will still yield delicious results.

3. Can I make this dough without a mixer?

Absolutely. Hand-kneading works just as well—it just takes a bit more time and effort.

4. How long should the dough rise?

The first rise should take 1.5 to 2 hours. For deeper flavor, allow a slow rise overnight in the fridge.

5. Can I freeze the dough?

Yes, freeze individual portions after the first rise. Thaw before shaping and baking.

6. Why add sugar to pizza dough?

Sugar helps activate the yeast and contributes to a better rise and golden crust.

7. What if my dough doesn’t rise?

Make sure your yeast is active and the water isn’t too hot or too cold. Old or expired yeast may not work.

8. How do I get a crispy crust?

Use a preheated pizza stone or steel, and bake at a high temperature.

9. Can I use instant yeast instead of fresh or active dry yeast?

Yes, use about 6 grams (1 ½ teaspoons) of instant yeast and skip the activation step.

10. Is this dough suitable for calzones or breadsticks?

Definitely. This dough works well for calzones, garlic knots, flatbreads, and more.

Conclusion

Making pizza dough from scratch is one of the most rewarding kitchen experiences, and this authentic Italian-style recipe ensures a flavorful, chewy, and crisp crust every time. With just a few ingredients and some patience, you’ll master the art of pizza-making at home. Whether you’re crafting a traditional Margherita or experimenting with your favorite toppings, this dough is your perfect starting point. Enjoy the process—and the delicious results.

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