You will only ever need this homemade traditional Italian pizza dough recipe to make pizza. You may make it by hand or with a stand mixer. It will make your pizza night even more memorable, so there’s no need for takeout. Any topping will do!
The pizza dough can either be prepared the same day or refrigerated overnight to rise. Perfect in both cases. Make a classic pizza like Margherita or a well-liked pizza like Bianca.
Pizza from Italy was never so delicious. Make this the new favorite pizza recipe for your family by learning all you need to know.
It is really simple to find decent pizza dough in Italy. I occasionally would go to my neighborhood bakery (forno) and buy a pound or two of dough. However, after tasting a pizza created with this dough, I realized that, no matter how delicious bakery dough was, I would no longer be using it. I was inspired by that pizza to start making my own pizza dough.
It goes without saying that the recipe for this pizza dough has been handed down for I don’t know how many years. It is the greatest pizza dough, I assure you. You may choose between a thin or thick crust, and you can then top it with any fresh toppings you choose.
How to make it
- Add the water and sugar to the bowl of your stand mixer (or a sizable basin if you’re kneading by hand), sprinkle the yeast on top, and let the mixture sit for 5 to 10 minutes before stirring to incorporate.
- With the hook attachment, add the flour, salt, and olive oil. Begin mixing on low speed, scrape the hook, and then increase the speed to medium. Knead the dough for about 5 minutes, or until it is elastic and smooth.
- The dough should be placed in a lightly oiled basin, covered with plastic wrap and a big, clean kitchen towel, and let to rise until it has doubled in size.
- Let the dough rest for 20 minutes after giving it a couple good punches down and dividing it into one to three balls.
- Shape the dough into the required shapes and place it in the chosen pizza or cookie pans that have been lightly greased (using your clean hands).
- Add your preferred toppings (without the cheese), bake for 15 to 20 minutes, or until the crust is brown. Sprinkle shredded mozzarella cheese on top, and bake for an additional 2 to 3 minutes, or until the cheese is melted.
No matter how amazing bakery dough was, I believed it was now a thing of the past for me after tasting a pizza prepared with this dough. I was inspired by that pizza to start making my own pizza dough.
It goes without saying that the recipe for this pizza dough has been handed down for I don’t know how many years. It is the greatest pizza dough, I assure you. You may choose between a thin or thick crust, and you can then top it with any fresh toppings you choose.
Who invented it?
It is said that the first “pizza pie” was created by Italian baker Raffaele Esposito in Naples. It is also believed that Naples street sellers had been selling flatbreads with toppings for many years prior to Raffaele.
Apparently, at some point in 1889, Naples was visited by Italian Kings Umberto I and Margherita. Esposito was requested to cook them a pizza. He then added mozzarella cheese, basil, and fresh tomatoes to the pizza. Pizza Margherita was the name of the pie, and it is still very well-liked today.
What are the ingredients?
Since there are so few components in pizza dough, it’s critical that each one be of high caliber and activity.
- Water – Always use lukewarm water, make sure the temperature is between 98-105F (36-40C). Never use hot or you will kill the yeast and with cold water the yeast will take forever to rise.
- Yeast – I like to use active dry yeast but you could also use instant yeast, for every teaspoon of active dry yeast substitute with 3/4 teaspoon of instant.
- Sugar -It is considered food for the yeast, which converts it to carbon dioxide and alcohol. It also helps enhance the flavour of the pizza.
- Olive Oil – It helps to tenderize the dough and add a wonderful flavour.
- Flour – I usually use all purpose or bread flour, you will need a flour that has at least 12% protein. Bread flour will produce a chewier crust.
- Salt – Is necessary to add flavour to the dough.
What is the best flour for making Pizza Dough?
To be really honest, although some people swear by bread flour, I only ever use all-purpose flour (11% protein or greater). The method you use to make the pizza, not the flour, is what matters. However, by all means use bread flour if you like it!
Make sure your Yeast is active
- To begin, confirm that your yeast is active.
- Water should be lukewarm (too warm may kill the yeast); after adding a sprinkle of sugar, put the water to a small basin.
- The yeast should be sprinkled on top, mixed in, and left to rest for about five minutes.
- If the yeast is alive, it will dissolve in the water and cause a fizzing reaction in the mixture.
How to flavour the dough
You may add a few dashes of garlic powder, onion powder, oregano, basil, or, if you want to go the Italian route, a few good pinches of hot pepper flakes if you want to give your dough a little additional flavor. Before adding them to the yeast mixture, whisk them into the flour.
Different types of Pizza to make
I made two big pizzas and one tiny pizza using this recipe for pizza dough. I occasionally create a completely vegetarian version with fresh, peeled, and halved cherry tomatoes, peppers, mushrooms, and onions.
Alternately, I’ll sauté a few Italian sausages (with the casing removed) together with chopped peppers, mushrooms, and onions, then top the dish with a pureed tomato sauce (with just a few spices and a little olive oil).
After baking, I always top each pizza with shredded hard mozzarella before adding chopped fresh tomatoes and sliced black olives to the third pie.
How to make and form the Dough
- Make careful to knead the dough until it is smooth and elastic while creating homemade pizza dough.
- Allow the dough to rise in a basin that has been gently oiled; cover the bowl with plastic wrap and a fresh, big kitchen towel while it rises.
- Allow the bowl to rise for about two hours in a warm, draft-free place.
- Use olive oil only.
- Divide the dough into two or three rounds once it has risen, cover each round with a kitchen towel, and set aside for 20 to 30 minutes to rest.
- When you try to put the dough into the pan, it will spread out this manner rather than spring back.
- Rolling the dough using clean hands instead of a rolling pin is preferable.
Why grease the dough before rising?
The oil prevents the dough from developing a crusty top and maintains it smooth and soft. Always place the dough in a bowl that has been gently greased.
How long do you knead it for?
Make careful to knead the dough for about 7 minutes by hand and 5 minutes by machine, or until it is elastic and smooth. The dough hook in your stand up mixer may be used to knead the dough by hand or mechanically. Avoid over-kneading.
Using your finger tips to gently stretch the dough is also preferable than rolling a pin. You want the crust to be light and airy, which is exactly what the dough’s air bubbles do.
What does Punching the dough down do?
When you punch the dough down, some of the gas bubbles that the yeast created while it was rising are removed, resulting in a finer grain. Additionally, by relaxing the gluten, this makes it simpler to mold the dough.
Can the Dough be made in advance?
The dough may definitely be prepared in the refrigerator; overnight is ideal. The dough is ready, placed in a basin that has been lightly oiled, covered with plastic wrap, and allowed to rise overnight in the refrigerator.
The dough should be taken out of the refrigerator and allowed to come to room temperature for 30 to 60 minutes before being punched down, divided into two or three portions, and given another 20 minutes to rest before being formed into the proper shape and topped as desired.
How to know when it has risen enough?
Make an indentation in the dough with your fingers or knuckles; if the indentation vanishes, the dough needs additional time to rise. The bread is prepared to bake if the dent is still there.
Why do you punch dough down?
Some of the gas bubbles created by the yeast when the dough is rising are removed by punching it down. Additionally, it aids in relaxing the gluten, which makes it simpler to roll out and/or shape the dough.
Does pizza dough need two rises?
This recipe just requires a first rise, yet it is still wonderful. However, if you want something truly fantastic, follow the advice of many Italian pizza restaurants and let the dough rise once in the refrigerator overnight before bringing it to room temperature, punching it down, and allowing it to rise again for approximately an hour.
Recipe FAQs
What is the difference between Pizza and Bread Dough?
Bread and pizza dough employ the same ingredients—yeast, wheat, salt, and water—with the exception that pizza dough has a higher protein flour.
How to Freeze Pizza Dough
Divide the dough into your preferred pizza piece sizes, place in sealed freezer bags, and freeze the dough after letting it rise. The dough can be frozen for up to three months.
How to thaw the dough
The frozen dough can be defrosted in the refrigerator for eight hours. When you’re ready to use it, take it out of the refrigerator and let it sit out for 30 to 60 minutes to reach room temperature. Step 4 of the recipe should be followed. Alternately, take the frozen dough out of the bag or container, put it in a basin large enough to accommodate its expansion, and wrap it in plastic. Allow it to sit for a few hours so that it may defrost and rise. It is then prepared for usage.
How to bake the best Pizza
A 450F oven should always be used to make pizza (250C). It’s ideal to top your pizza, let it cook, then top with mozzarella cheese shreds, and bake until the cheese is melted.
So I hope you try it with this pizza dough, no matter how you prefer your pizza—thick crust, thin crust, double cheese, vegetarian, or pepperoni. Happy Eating!
Best Pizza Dough
Best Pizza Dough is a simple homemade pizza dough recipe that will quickly become a family tradition. Your choice of a thick or thin crust.
Ingredients
2 cups lukewarm water (480 grams)
1 pinch sugar
1 1/2 tablespoons active dry yeast
2 tablespoons olive oil
5 1/4 cups all purpose flour or bread flour (685 grams)
1 1/2 teaspoons salt
Instructions
- In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.
MIXING BY MACHINE
- Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).
MIXING BY HAND
- Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).
NEXT STEPS
- Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**
- Pre heat oven to 450° (250° celsius). Punch dough down a few times and divide into 1-3 balls, let dough rest for 20 minutes.
- Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands).
- Top with your favourite toppings (without the cheese), bake for approximately 15-20 minutes (until crust is golden) and then top with grated mozzarella cheese and bake for three more minutes or until cheese is melted. Enjoy!
- **At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securely up to 24 hours.
EASY PIZZA SAUCE
- In a medium bowl add a can of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon basil, a sprinkle of salt, tablespoon or two of olive oil and stir to combine. Top pizza dough.
FRESH TOMATO SAUCE
- Chop fresh tomatoes (15-20 grape or cherry or 3-4 roma tomatoes)if you use roma tomatoes then remove the seeds, toss with 1 teaspoon oregano, 1 teaspoon basil (or even 5-6 fresh basil leaves chopped) 1-2 pinches salt and a tablespoon or 2 of olive oil.
STIRRED FRIED VEGGIES & ITALIAN SAUSAGE
- In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes. Use as topping for pizza (on the sauce and then bake).
Notes
Use 3 tablespoons of quick yeast if you’re replacing active dry with it. Add the flour, yeast, and sugar to the mixer’s bowl and stir to combine. Next, add the water and oil, begin mixing with the dough hook, add the salt, and knead the dough for around 8 to 10 minutes before continuing with the recipe. Keep an eye on the dough since it could rise a little bit faster when you use active dry yeast. You can reduce the oven temperature by 50 degrees F if your oven has a fan (or 20 degrees C).
Nutrition
Calories: 265kcal | Carbohydrates: 50g | Protein: 7g | Fat: 3g | Sodium: 1048mg | Potassium: 75mg | Fiber: 1g | Calcium: 10mg | Iron: 3mg