I make this Authentic Italian Pizza Dough when I want a light, flavorful, and tender crust that tastes like it came from a true Italian pizzeria. It uses simple ingredients—“00” flour, water, yeast, oil, and salt—and relies on time and technique for the best results.
Why I’ll Love This Recipe
I love this dough because it achieves that classic soft, airy base with a slightly crispy edge (cornicione) using minimal ingredients. The long rise and gentle stretch-and-fold method develop flavour and texture without overworking the dough. Once shaped, even in a home oven, it bakes beautifully—a taste of Italy in my kitchen.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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“00” flour with at least 11–12% protein (about 370 g or 3 cups)
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Water (about 250 ml or 1 cup), temperature adjusted based on room temperature
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About 15 g (1 tbsp) extra virgin olive oil
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Fine salt (about 6 g or 1 tsp)
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Active dry yeast (about 3 g or ¾–1 tsp)
directions
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I combine half the flour and yeast in a large bowl, then add water gradually—adjusted using the “55 rule” so the dough temperature reaches about 24 °C (75 °F) for optimal fermentation.
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I stir in the olive oil and continue mixing, then gradually add the remaining flour. I add the salt last to avoid direct contact with yeast. I stir for about 4–5 minutes until the dough no longer sticks to the bowl.
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I transfer the dough to a floured surface and knead briefly (1–2 minutes), forming a smooth, elastic ball.
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I place the dough back into a lightly oiled bowl, cover with plastic wrap and a kitchen towel, and let it rise at room temperature for about 1 hour.
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After the first rise, I use the stretch-and-fold method: stretch one side of the dough and fold it over, repeat for all four sides, then flip the dough so the smooth side is up. This strengthens the gluten structure.
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I transfer the dough to a greased pizza pan, brush the top lightly with oil, cover it again, and allow a second rise until it doubles in size—typically 2–3 hours at around 25–30 °C. For a warm rising spot I sometimes use my oven with just the light on.
Servings and timing
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Makes: enough dough for one 36 cm (14 in) round pizza, about 450 g dough
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Prep time: ~15 minutes
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First rise: ~1 hour
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Stretch‑and‑fold and second rise: ~2–3 hours depending on room temperature
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Total time: ~4 to 4½ hours including shaping and baking preparations
Variations
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I sometimes refrigerate the dough overnight instead of a second rise—it develops deeper flavor with a cold fermentation.
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For quicker versions, a shorter rise (around 2 hours) works fine though the crust is less airy—still delicious.
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I occasionally shape smaller individual pizzas or use bread flour in place of 00 flour if it’s not available—though the texture changes slightly.
storage/reheating
I store unused dough balls coated lightly with oil, covered tightly in a container, in the fridge for up to 3 days—it continues to ferment slowly and deepen in flavor. I bring it to room temperature before shaping. I can also freeze dough: wrap in plastic, thaw in the fridge, then let it warm up before stretching.
FAQs
Why is my dough turning dense instead of airy?
I often find dense dough means it hasn’t risen long enough or the water temperature wasn’t correct. Using the “55 rule” ensures the dough is ~24 °C, ideal for yeast activity. Slow fermentation also helps achieve airiness.
Can I use regular all-purpose flour instead of “00”?
Yes—you can substitute all-purpose or bread flour. The dough will still taste good but may be slightly less silky and supple than when using 00 flour.
Why add oil to the dough?
The olive oil softens the crust, slows too-rapid drying during rising, and enhances flavor. It also helps the dough stretch more easily during shaping and crisp up during baking.
Can I bake this pizza in a regular home oven without a stone?
Absolutely. A preheated baking steel or stone at the highest temperature your oven permits (ideally 250–260 °C/480–500 °F) mimics pizzeria conditions. Let the stone heat for at least 45 minutes.
How do I get a crisp base and soft, airy edge?
The key is high oven heat, preheated stone or steel if possible, proper hydration in the dough (about 65–70%), and longer fermentation. Stretching the dough gently by hand preserves bubbles that puff up during baking.
Conclusion
I use this Authentic Italian Pizza Dough recipe when I want a crust that’s tender, flavorful, and pizzeria-quality—but made at home. With minimal ingredients and lots of time and gentle technique, I get a crust that’s light, airy, and crisp. Once I master the dough, I can build any pizza imaginable—from classic Margherita to creative vegetable or proteine toppings, each slice delivering that unmistakable Italian punch.
Print
Authentic Italian Pizza Dough
- Total Time: ~3–5 hours (depending on fermentation)
- Yield: Makes 4–5 pizzas
Description
A traditional Neapolitan-style pizza dough made with just flour, water, salt, and yeast—long-fermented for ideal texture and flavor.
Ingredients
500 g “00” flour (or a high-protein bread flour as needed)
325 g lukewarm water (approx. 65% hydration)
10 g fine sea salt (about 2% of flour weight)
1 g instant dry yeast (or fresh brewer’s yeast)
Instructions
In a bowl, dissolve yeast in the water (no sugar needed). Let rest briefly until it begins to bloom.
Mix flour and salt in a large mixing bowl. Gradually add water–yeast mixture while stirring until a shaggy dough forms.
Knead by hand or with a low-speed mixer for ~5–7 minutes until dough is smooth, elastic, and slightly tacky.
Cover the dough and let it rise at room temperature for ~2 hours or until about doubled. For deeper flavor, refrigerate for 24 hours.
Divide dough into 4–5 portions, gently shape into tight balls, and let them rest covered for another 1–2 hours at room temperature.
Press or stretch the dough by hand into discs, keeping the center thin (≤3 mm) and forming a high airy edge without a rolling pin.
Bake in a very hot oven (500–550 °F / 260–290 °C) on a pre‑heated pizza stone or steel for ~7–10 minutes (if home oven) or just 60–90 seconds in a wood-fired oven at 485 °C
- Prep Time: 10 minutes
- Cook Time: First Rise: ~2 hours (or up to 24 hr cold ferment)
- Category: Bread
