Authentic Italian Pizza Dough Recipe

  • by Nonna Box January 17, 2018
  • |
  • Last Updated on June 28, 2020
The real neapolitan Pizza Margherita

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.

You've never tried an authentic Italian pizza dough recipe quite like this one.

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.

 

The real neapolitan Pizza Margherita

Authentic Italian Pizza Dough Recipe

This simple and quick authentic Italian pizza dough recipe will make you wish you would have discovered it earlier.
4.37 from 148 votes
Print Pin Rate
Course: Main
Cuisine: Italian
Keyword: napoli, pizza, pizza dough
Prep Time: 3 hours 30 minutes
Cook Time: 10 minutes
Total Time: 3 hours 40 minutes
Servings: 4 pizzas
Calories: 912kcal
Author: Nonna Box

Ingredients

  • 1 kg flour 00
  • 600 ml water
  • 3 gr dried yeast
  • 15 gr salt

Instructions

  • To prepare the dough for the pizza, start pouring the flour in a large mixer bowl.
  • In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.
  • Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.
  • Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.
  • Add the salt and keep the mixer running until the salt is fully combined with the dough.
  • When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.
  • Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on.
  • Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).
  • Once the dough has risen, transfer it on a work surface.
  • Divide it into 4 equal parts and shape them as balls using your hands. Once done, cover them with a clean cloth and let them stand for 30 minutes at room temperature, before using them to make your pizzas.

Nutrition

Calories: 912kcal | Carbohydrates: 191g | Protein: 26g | Fat: 2g | Sodium: 1466mg | Potassium: 267mg | Fiber: 6g | Calcium: 42mg | Iron: 11.6mg
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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.

  • real recipe says:

    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!

  • Victor says:

    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!

  • Caroline says:

    Simply amazing recipe thank you! The pizza stone made a total difference, thanks for the tip!

  • Ginette Rosano says:

    What kind of yeast ?

  • Freckles says:

    Can this be frozen?
    And what oven temp do you recommend?

    • Nonna Box says:

      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.

    • Howard says:

      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.

  • Kevin Ward. says:

    Looking forward to making my own REAL pizza.

  • Linda Muse says:

    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?

    • Nonna Box says:

      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.

  • jessica karp says:

    What temperature do you suggest when baking?

  • Jen Oliver says:

    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… ❤❤

    • Nonna Box says:

      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!

  • Correne says:

    instead of a pizza stone, can a cast iron skillet be used?

    • Nonna Box says:

      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!

    • Karrie says:

      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…

  • David Richards says:

    You say let it rise in the oven but don’t say anything about temperature? I assume it’s meant to be on?

    Thanks

  • Jon Gardner says:

    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.

  • Laurie Casey says:

    Should you sieve the flour?? Thanks in advance

  • Pati says:

    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!

    • Nonna Box says:

      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!

  • Teresa says:

    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!

  • Gordon says:

    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?

    • Nonna Box says:

      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!

  • Lon Mark says:

    what is gr? grams?

  • Tina Roman says:

    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?

  • judith judge says:

    i dont understand g ect could soemoen give me the reciipe with cups and tabl etc

  • Georgianna Manthey says:

    Thoughts on leaving the dough to rise overnight?

  • Angela says:

    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?

  • Penny says:

    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

  • Don says:

    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.

  • Steve Thistle says:

    I would to have the ingredient measurements in US measure?

    • Nonna Box says:

      Hi Steve, thanks for stopping by. We’ll add US conversions soon, in the meantime you can convert the ingredients using the search engine.

  • Verley says:

    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.

    • Nonna Box says:

      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.

  • Nancy Luitjes - Kasdiran says:

    I just wonder if 3 gr of yeast iwill be enough

    • Nonna Box says:

      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!

  • aga says:

    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?

  • Mahsa says:

    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?

  • Lily says:

    Hii! Thank you for this recipe, I’m wondering how much it yields.

  • Pete says:

    If you don’t have 00 flour would regular plain flour work?
    Thanks

    • Nonna Box says:

      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.

  • anna dolgin says:

    can I use all-purpose flour?

  • Frances says:

    Hi, I’m from Malta, this is definitely the best pizza dough I ever made. Thank you.

  • Amy Borden says:

    This is my third time using this recipe and it’s my go to crust! Everyone raves about it!

  • Jim says:

    “Turn the mixer on”. What if you haven’t got an effing mixer??? Every recipe makes the same ignorant assumption

  • Cindy says:

    Does this recipe really only call for a little over 1/2 teaspoon of yeast for 8 cups of flour?

    • Nonna Box says:

      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.

  • myra says:

    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!

    • Nonna Box says:

      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.

  • Judie says:

    Hi, I heard that in Italy they rest the dough in the refrigerator for days before using, have you tried this or recommend?

    • Nonna Box says:

      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.

  • Trisha says:

    I’m confused how much flour to use. I can’t find a proper conversion to cups. I googled and find so many different answers. I found 4 cups – but it was so watery.

  • Bumblebee says:

    I made this in a hurry and it came out sooooooo great!!!!! I added a bit more water than it was called in the recipe but it was simply delicious!!!!

  • Sheena Dalgarno says:

    Looking for oven temperature.

  • Lucy says:

    Hi there, I’d like to know if you’ve had success keeping your dough in the fridge overnight or freezing it?

  • Kathy says:

    Thanks for the recipe! Excited to try with my boys 🙂
    Could I freeze some of the dough? Would you freeze before that last proofing stage?

    • Nonna Box says:

      You can freeze it after the last proofing, simply wrap the dough balls with baking paper and then store them individually in plastic bags. You can keep them in the freezer for up to 6 months.

      Grazie Kathy and let us know if your boys will like it! (I hope they do!)

  • Isaac Huerta says:

    Tried this for the first time and it was pretty good, only thing is that it needs more salt, ill try 18g my next attempt… Also this is a lot of dough so be prepared to freeze some unless you have more than two people eating.

    • Nonna Box says:

      Grazie mille Isaac! Sure, if you think it needs more salt. I usually add less when I add more toppings. Let us know how it turns out!

  • Megumi VanderWaal says:

    What kind of yeast do you use for this recipe?

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