We talk all the time about how great homemade food is, not just because we consider cooking to be a relaxing and satisfying experience, but because it’s so much more budget-friendly than going out and spilling all your money at a fancy restaurant.
Plus, it never hurts getting compliments from your friends and family–they’ll be talking for years about that delicious chicken cacciatore.
However, today we aren’t talking about chicken, but we go all in with THE Italian dish. Want a hint? When a moon hits your eye like a big pizza pie/ That’s amore.
And if that wasn’t clear enough, here is another hint: we gave you an excellent marinara sauce recipe.
Yep, it’s time to talk about what holds everything together–literally, so today’s article is about an authentic Italian pizza dough recipe.
Needless to say, the pizza is a symbol of Italian tradition, recognized worldwide. Its humble beginnings were as a loaf of bread, enriched with all sorts of ingredients.
This has, of course, evolved over the years, but something that hasn’t really changed is the preparation of the dough itself.
All you need is flour, water, yeast, and salt, which can be used in different quantities and forms, depending on how thin or thick you want your pizza to be.
Our authentic Italian pizza dough recipe will give you a crispy base perfectly suitable to be covered with fresh tomato, mozzarella cheese, and fresh basil.
Extra tip: The key to get a pizza like in the picture above is to use a pizza stone trust me! It makes pizza just like your best pizzeria place.
You would also need a wooden pizza peel to transport the pizza from the counter to the oven!
Needless to say, the recipe will be a success! Trust us, people will urge you to open your own pizza restaurant.
Session expired
Please log in again. The login page will open in a new tab. After logging in you can close it and return to this page.
Best pizza dough we’ve tried yet…and I’ve been on a search trying many to find the perfect homemade pizza dough. Thanks so much for the great recipe. It’s a keeper!
The pizza looks fantastic! no exaggeration! but oh boy, this isn’t going to be difficult for someone like me, my cooking skills are 0.5/10. But I’ll give it my best to make this work. thanks for sharing!
Simply amazing recipe thank you! The pizza stone made a total difference, thanks for the tip!
What kind of yeast ?
Hi Ginette – For this recipe you can use the active dry yeast and it will turn out great.
Can this be frozen?
And what oven temp do you recommend?
Yes, it can be frozen. It is recommended that you freeze it before the leavening. Once you decide to use it, leave it overnight to defrost so you’ll have the whole day for the dough to leaven – if you are makinh the pizza for dinner.
As per the temperature, the higher the better. The pizza stone should be very hot, I usually set the oven to max and once it’s reached its max temperature I leave it for 15 minutes so that the pizza stone is thoroughly heated. With some electric ovens might be harder to heat it to the max, while with some older gas oven, it might be easier as they don’t have a set temperature and you can probably reach higher temperatures than with the electric ones. When I put the pizza in the oven I always monitor the first pizza through the oven window to make sure that it’s cooking correctly.
Shape into pizzas and cook until they JUST start to go brown.
Take out the oven and leave to cool.
Wrap individually and freeze.
When needed, add toppings to the FROZEN base, and put in your pre heated oven for around 4 minutes (keep an eye on the first one, as your oven will dictate the time)
Easy, healthy, convenient, fast food.
Looking forward to making my own REAL pizza.
Awesome Kevin! Please let us know how it turns out!
Hello, thank you for this. In your recipe it says flour 00. I am not sure I have this. I just have plain white flour. Will this be ok?
Ciao Sam – Any high protein flour is comparable, I usually use all-purpose or bread flour when I don’t find 00.
I do not have a pizza stone nor is one available in my country (Ecuador). What to do if you don’t have a pizza stone?
Hi Linda, you could try to go to your local tile shop or hardware store and ask for a “baking stone”, which can be unglazed ceramic tiles, unglazed fired clay tiles and quarried tiles. If you can’t find it, you can still cook the pizza on the oven tray, it will turn out the same though.
What temperature do you suggest when baking?
I set mine to 500 F. The temperature should be set to the maximum your oven is able heat.
Excellent, simple, authentic tasting recipe, thank you.
I’ve found the imported 00 flour from Italy is my absolute favorite, and leaving this dough to ferment for a few days is really good.
I use a “Pizzaque”. It’s a propane pizza oven with double (stacked) pizza stones inside. It heats to 850/900° in about six minutes, max. AND makes perfect black bubbles in the edges, like in Italy. If I really want the true wood fired flavor, I put a small smoker box filled with wood shavings in the pizza oven, to give the woody smoke aroma… ❤❤
Thank you! I am so happy that it turns out great for you. Thanks for suggesting the oven, I am actually looking into buying one of the backyard ovens myself. Cant’t wait to have really authentic Neapolitan pizza at my home!
instead of a pizza stone, can a cast iron skillet be used?
Hi Correne – I have never tried it honestly. My guess is that it wouldn’t be the same thing, but maybe it turns out ok. If you do try it, please let us know how it turns out!
I use a cast iron skillet all the time. I start off with the skillet hot and with a couple of tbls of good olive oil in it. After the bottom has browned a bit I transfer the skillet to the oven over a stone and reduce the temp to 400ish. I watch it mostly to determine the temp. Love the results…
You say let it rise in the oven but don’t say anything about temperature? I assume it’s meant to be on?
Thanks
Hi David – The oven should be off when the dough is rising.
This recipe is very close to the Vera Pizza Napoletana recipe I use except I use a longer second rise. Works good in my wood fired oven. Good stuff.
Thanks Jon! I’d love to try one of your pizzas from the wood fired oven!
Should you sieve the flour?? Thanks in advance
Ciao Laurie, no there’s no need to sieve the flour for pizza.
Hi there, this looks amazing! I will try it this evening. One question I still have tho’, I will use the oven, I’ve read in the above comments that you’ve said max temperature should be used, but for how long? When do you know that your pizza is ready?
Thanks!
Ciao Pati – Like in an authentic pizzeria, you’ll want to check the pizza while it’s cooking through the oven window. The eye will tell you when it’s ready, it will also depend on the max temperature your oven will reach. Usually in mine it takes about 6-8 minutes. Grazie for stopping by and let me know how your pizza turns out!
Absolutely amazing pizza dough. Although it takes patience as far as letting it rise, it is worth the wait. Also, make sure to use a scale and not US measurements. It does make a big difference!
Looking forward to trying your recipe! I read on another site, that after the first resting, to punch down the dough to remove air bubbles then divide it and roll into balls. If this necessary or would you advise against it?
Hi Gordon – It’s not strictly necessary but it will turn out a better pizza if you divide the balls into balls a few hours before making the pizza and let them rest. Thanks for stopping by!
what is gr? grams?
Yes correct.
I’ve been looking for a pizza dough recipe to try vs purchasing dough from my pizza restaurant. I can’t wait to try this out, I have 2 pizza fanatics in my home. my question is can this dough be made as a thick/hand tossed pizza as well as a thin crust pizza?
Hi Tina. Yes this recipe can be used for both types of dough. Let us know how it turns out! Ciao!
i dont understand g ect could soemoen give me the reciipe with cups and tabl etc
Thoughts on leaving the dough to rise overnight?
You can leave the dough rising overnight, if that’s the case I suggest using less yeast.
I eat low carb but I am trying to find the perfect pizza crust. Do you think this pizza would turn out just as good using the 00 gluten free flour?
I never tried this recipe using gluten free flour, but I think it would turn out equally delicious!
Hi thanx for sharing your pizza dough recipe. I’ve just made a batch & now waiting for it to prove. Can’t wait to make my green pesto pizza with sweet peppers. Garlic. Onions. Kale & torn mozzarella. My mouth is watering lol
My mouth is watering too! I hope it all turn out great!
Best pizza base I have ever made, and I’ve made a lot. I cheated a bit,used a breadmaker, and added a little more yeast.
The result was a great textured chewy but crisp crust, absolutely perfect.
So glad to hear Don! Thank you for stopping by – ciao!
I would to have the ingredient measurements in US measure?
Hi Steve, thanks for stopping by. We’ll add US conversions soon, in the meantime you can convert the ingredients using the search engine.
Any thoughts on shaping the crust? Do you use a rolling pin or just stretch it by hand? I’d love to learn how to twirl it.
Hi Varley – rigorously by hand. The secret for the best outcome is not to spend to much time stretching the dough, it will preserve all the air stuck in the dough.
I just wonder if 3 gr of yeast iwill be enough
Hi Nancy! Yes, it’s enough as long as you follow the directions in the recipe. Please let us know if you have any other questions or if you make it, how it turns out. Ciao!
Hi, is there a reason why you add the salt after the water and not together with the other dry ingredients at the very start?
Hi Aga – Yes, the salt can kill the yeast if it gets in direct contact with it.
Ciao,Thanks for the recipe!
I have a question, should I turn on the oven from top and bottom at the same time or just top is enough?
Ciao Mahsa, the oven should be turn on from top and bottom at the same time.
Hii! Thank you for this recipe, I’m wondering how much it yields.
Ciao! It yields 4 pizzas of 9-10 inches of diameter.
If you don’t have 00 flour would regular plain flour work?
Thanks
Hi Pete – Yes, any high protein flour is comparable to 00 flour. Here in the US I usually use all-purpose flour which has good amount of protein and it turns out great. But bread flour, which has an higher amount of protein than all-purpose, is even better.
can I use all-purpose flour?
Hi Anna – Yes, you can use all-purpose flour.
Hi, I’m from Malta, this is definitely the best pizza dough I ever made. Thank you.
Grazie mille Frances! Glad you like it.
This is my third time using this recipe and it’s my go to crust! Everyone raves about it!
Thank you Amy! Glad you like it! I am going to make it this weekend too
“Turn the mixer on”. What if you haven’t got an effing mixer??? Every recipe makes the same ignorant assumption
Hi Jim – You can use the same procedure but using your hands.
Does this recipe really only call for a little over 1/2 teaspoon of yeast for 8 cups of flour?
Hi Cindy – If that is the conversion of the above metric units in US customary units, then yes. I prefer using the metric system when cooking.
I’m looking forward to making this with my son. We don’t have a stand up mixer but rather a food processor, how long do you suggest we knead it for? Thank you!
Hi Myra, no problem if you don’t have a mixer, you can totally make it by hand. You can knead it for about 15/20 minutes.
Hi, I heard that in Italy they rest the dough in the refrigerator for days before using, have you tried this or recommend?
Hi Judie – Yes, there are different leavening processes you can follow. It depends on the type of yeast you use, its quantity and of course…how much time you have on hand. Not every pizzaiolo chooses to leave the dough resting for days before using it. It is usually common to follow a 24h leavening, however most of the pizzas that is made at home in Italy follows a shorter process.
A longer leavening process will result in a better digestible dough and it will add taste and fragrance to the pizza.
If you decide to try a longer leavening (the most common is 24h), I would reduce the amount of yeast to 1gr.