If you've ever wanted to make a true pizzeria-style pizza at home, this italian pizza dough recipe is your golden ticket. With just a handful of simple ingredients and a little patience, you'll get that thin, crispy crust with just the right amount of chew-exactly how pizza should taste.
The best part? This dough is incredibly versatile. You can shape it into a classic Margherita, load it with your family's go-to toppings, or even bake it with just olive oil and herbs for a quick focaccia-style bread.
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And if you're all about pizza nights (like we are!), you'll also love this Naan pizza recipe
that comes out with the most amazing crispy crust.
Ingredients for the dough
- 500 ml lukewarm water
- ½ teaspoon dry active yeast (or 5 g fresh yeast / 1.5 g dry yeast)
- a pinch of sugar
- 3 teaspoons fine sea salt
- 1 tablespoon extra-virgin olive oil
- 900 g medium-strong flour (bread flour, flour 00, or pizza flour)
Ingredients for pizza margherita
- 400 g marinara or pizza sauce
- 300 g fresh mozzarella balls, sliced and patted dry
- Handful of fresh basil leaves
Step-by-step instructions
Activate the yeast
Place 450 ml of lukewarm water in a small bowl (not hot, or it'll kill the yeast). Sprinkle the yeast and a pinch of sugar on top. Stir lightly, then let it rest 5-10 minutes until foamy and bubbly.
Prepare the salt water
In a separate bowl, dissolve the sea salt in the remaining 50 ml water. Set aside.
Mix the dough
Pour the yeast mixture into your stand mixer bowl, add olive oil, and start mixing on low with a dough hook. Gradually sift in the flour. After 5 minutes, add the salt water mixture and keep mixing until smooth.
If it feels too sticky, sprinkle in a little extra flour. Too dry? Add a splash of water.
Knead by hand
Transfer the dough to a floured surface and knead for a couple of minutes until smooth and elastic.
First rise
Place the dough into a lightly oiled bowl. Cover with plastic wrap or a damp towel, then set it in a warm spot (24-27°C) for 2-3 hours, until doubled in size.
Tip: press a finger gently into the dough-if it bounces back slowly, it's ready.
Shape dough balls
Transfer the dough to a floured surface and divide into 6-7 oz (180-200 g) portions. Roll each into a smooth ball. Place on an oiled tray, cover with a damp towel, and let rise another 3 hours. Use within 6 hours for best results.
How to bake the pizza base
- Preheat oven to 250-280°C. Use the middle rack with a pizza stone, or the lowest rack with a baking tray.
- Stretch a dough ball into a large circle with your hands, leaving a border for the crust.
- Spread a thin layer of sauce over the base.
- Slide onto the hot stone/tray and bake for 3 minutes.
- Add mozzarella, then bake 1-2 more minutes until melted and bubbly.
- Remove from oven, scatter basil leaves, and serve immediately.
Storage tips
- Dough: After the first rise, dough balls can be refrigerated for up to 24 hours. Bring to room temp before baking.
- Freezing: Wrap each dough ball in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge, then let it warm up on the counter.
- Leftover pizza: Store slices in an airtight container in the fridge for up to 2 days. Reheat in a hot oven for the crispiest results.
FAQ
Baking at very high heat is key. A pizza stone or steel makes it even better.
At least 2-3 hours for the first rise, plus another 3 hours after shaping into balls.
Yes, though bread flour or Italian 00 will give a more authentic texture.
Absolutely. Wrap tightly and freeze for up to 3 months.
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Conclusion
Making authentic italian pizza dough at home might take a little planning, but it's so worth it. With just flour, water, yeast, and salt, you'll get that perfect crust that turns an ordinary pizza night into something special.
Next time you're craving pizza, skip delivery-your oven can do it better.
📖 Recipe
Italian pizza dough recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes + resting
- Yield: 6-7 dough balls (180-200g each) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
If you've ever wanted to make a true pizzeria-style pizza at home, this italian pizza dough recipe is your golden ticket. With just a handful of simple ingredients and a little patience, you'll get that thin, crispy crust with just the right amount of chew-exactly how pizza should taste.
Ingredients
- 500 ml lukewarm water
- ½ teaspoon dry active yeast (or 5 g fresh yeast / 1.5 g dry yeast)
- a pinch of sugar
- 3 teaspoons fine sea salt
- 1 tablespoon extra-virgin olive oil
- 900 g medium-strong flour (bread flour, flour 00, or pizza flour)
- 400 g marinara or pizza sauce
- 300 g fresh mozzarella balls, sliced and patted dry
- handful of fresh basil leaves
Instructions
- Place 450 ml of lukewarm water in a small bowl. Sprinkle the yeast and a pinch of sugar on top. Stir lightly, then let it rest 5-10 minutes until foamy and bubbly.
- In a separate bowl, dissolve the sea salt in the remaining 50 ml water. Set aside.
- Pour the yeast mixture into your stand mixer bowl, add olive oil, and start mixing on low with a dough hook. Gradually sift in the flour. After 5 minutes, add the salt water mixture and keep mixing until smooth.
- Transfer the dough to a floured surface and knead for a couple of minutes until smooth and elastic.
- Place the dough into a lightly oiled bowl. Cover with plastic wrap or a damp towel, then set it in a warm spot (24-27°C) for 2-3 hours, until doubled in size.
- Transfer the dough to a floured surface and divide into 6-7 oz (180-200 g) portions. Roll each into a smooth ball. Place on an oiled tray, cover with a damp towel, and let rise another 3 hours.
- Preheat oven to 250-280°C. Use the middle rack with a pizza stone, or the lowest rack with a baking tray.
- Stretch a dough ball into a large circle with your hands, leaving a border for the crust.
- Spread a thin layer of sauce over the base.
- Slide onto the hot stone/tray and bake for 3 minutes.
- Add mozzarella, then bake 1-2 more minutes until melted and bubbly.
- Remove from oven, scatter basil leaves, and serve immediately.
Notes
- Dough: After the first rise, dough balls can be refrigerated for up to 24 hours. Bring to room temp before baking.
- Freezing: Wrap each dough ball in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge, then let it warm up on the counter.
- Leftover pizza: Store slices in an airtight container in the fridge for up to 2 days. Reheat in a hot oven for the crispiest results.
Nutrition
- Serving Size: 1 pizza
- Calories: 340
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg
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