Authentic Italian Pizza Dough Recipe

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

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.
4.36 from 515 votes
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Course: Main
Prep Time: 3 hours 30 minutes
Cook Time: 10 minutes
Total Time: 3 hours 40 minutes
Servings: 4 pizzas
Calories: 912kcal


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


  • 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.
Calories: 912kcal | Carbohydrates: 191g | Protein: 26g | Fat: 2g | Sodium: 1466mg | Potassium: 267mg | Fiber: 6g | Calcium: 42mg | Iron: 11.6mg
Liked this recipe?Follow us NonnaBox for more!

Extra tip: The key to get an Italian style 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.

152 Responses to “Authentic Italian Pizza Dough Recipe”

  1. 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!

  2. 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!

  3. Caroline says:

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

  4. Ginette Rosano says:

    What kind of yeast ?

  5. 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.

  6. Kevin Ward. says:

    Looking forward to making my own REAL pizza.

  7. 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.

  8. jessica karp says:

    What temperature do you suggest when baking?

  9. 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!

  10. 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…

  11. 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?


  12. 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.

  13. Laurie Casey says:

    Should you sieve the flour?? Thanks in advance

  14. 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?


    • 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!

  15. 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!

  16. 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!

  17. Lon Mark says:

    what is gr? grams?

  18. 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?

    • Nonna Box says:

      Hi Tina. Yes this recipe can be used for both types of dough. Let us know how it turns out! Ciao!

  19. judith judge says:

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

  20. Georgianna Manthey says:

    Thoughts on leaving the dough to rise overnight?

  21. 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?

  22. 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

  23. 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.

  24. 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.

  25. 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.

  26. 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!

  27. 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?

  28. 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?

  29. Lily says:

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

  30. Pete says:

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

    • 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.

  31. anna dolgin says:

    can I use all-purpose flour?

  32. Frances says:

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

  33. Amy Borden says:

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

  34. Jim says:

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

  35. 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.

  36. 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.

  37. 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.

  38. 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.

  39. 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!!!!

  40. Sheena Dalgarno says:

    Looking for oven temperature.

  41. Lucy says:

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

  42. 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!)

  43. 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!

  44. Megumi VanderWaal says:

    What kind of yeast do you use for this recipe?

  45. Jen says:

    I’m sorry but here in Canada we have instant dried yeast and Active dry yeast…which one do I use.

  46. Chris says:

    Thanks for this recipe!! I am only a novizio when it comes to pizza. I started with this recipe a year ago and it launched my mission toward maestro. I have used it for every pizza, it is so easy to make the outcome consistent. Grazie, grazie, grazie!!

    • Nonna Box says:

      Grazie mille Chris! I am very happy that the recipe turns out great. I hope you’ll keep mastering towards your ideal perfection. I am always try to improve every time I make pizza too! :)

  47. Cynthia says:

    Hi – I’m going to try this recipe, please post what is comparable to oo flour here is USA …
    Thank you

  48. Brian says:

    Yeast instructions usually say to prime the yeast by mixing in with water and a bit of sugar, but in this recipe, the yeast is added directly to the water. To confirm, this recipe does not require starting the yeast before adding to the water?

    • Nonna Box says:

      Hi Brian, no it’s not required to use sugar to activate the yeast. The yeast will activate in contact with water and the sugars contained in the flour.

  49. Yvonne says:

    First try was a success. Hand kneaded the dough and it was therapeutic! Oven was 550 degrees and the pizza was on a cookie sheet. It took a little more than 8 minutes. Now I need a good sauce!

    • Nonna Box says:

      That is awesome Yvonne! I am glad it came out great. As per pizza sauce, I use San Marzano tomatoes, I blend them before and then add the sauce straight on the dough.

  50. Suzanne Baily says:

    I made this pizza at the weekend, after a disaster using someone else’s recipe a few weeks ago. It was AMAZING!! I have been to Napoli and been lucky enough to eat in both the famous pizzerias and this was so authentic! Thank you so much. I have already given your recipe to 2 of my friends as they said my pizza looked so good. Can’t wait for the next one. I have the dough in the freezer, so don’t even need to do the work!

  51. Lauren G says:

    Thank you for this recipe!!!!! It is amazing!!!!!!!

  52. Kate says:

    My first try at making my own dough. I loved it. It was so easy and delicious. Thanks so much for the recipe!

  53. Thaliah says:

    Great Dough! I made homemade pizza for the first time tonight and it came out delicious. Although when I took my dough out of the oven after rising for 3+ hours there was a hard film on top. Any way to avoid that? Thank you!

    • Nonna Box says:

      Awesome! Glad it turned out great. Was the dough in contact with air? If so, I would suggest using a plastic film to cover it to prevent it from drying.

  54. khadija says:

    Hi Nonna,
    from india,
    can i use Sourdough instead of yeast for Pizza Base,
    a dry Sourdough with reactivate,
    I’ll try my best w/o yeast upon your best advice,
    My best regards from India

    • Nonna Box says:

      Hi Khadija, welcome! I have never tried it with Sourdough but I know people use it with great results. I have used fresh sourdough to make bread instead, usually you mix it first with a bit of flour and water and then you add it to the rest of the flour.

  55. Sabrina says:

    I´m making this tonight and i wanted to know, do i have to bake the pizza dough first or can i put my toppings on the raw pizza dough, before i put it in the oven like at the pizzaria ?
    very excited

    • Nonna Box says:

      Ciao Sabrina – You can put the toppings on the pizza dough before putting it in the oven, just like in the pizzeria :) Grazie and I hope you’ll have a great dinner.

  56. Angelina says:

    Potrei dimezzare la ricetta? E se sì, si può ottenere un buon impasto lo stesso?

    • Nonna Box says:

      Ciao Angelina, si puoi dimezzare la ricetta. Dopo un paio di volte che provi diventa più facile e adatti la consistenza a tuo piacimento.

  57. Belem says:

    excellent post and very good recipe, thanks for sharing it, I really liked it.

  58. Vanessa says:

    Love the look at this, will give it a go this weekend! If i do the 24hr rise, should i leave it at room temperature or in the fridge?

    • Nonna Box says:

      Awesome! You can let it rise in the fridge overnight and take it out 3-4 hours before preparing it. The temperature of the dough should come back to 24C (75F) degrees – that’s when it is ready to be prepared.

  59. Melissa L says:

    Simple and easy recipe to follow – we bought a kitchen aid and are trying the recipe the second time with it to compare difference between hand knead and kitchen aid.

  60. maggie owen says:

    this is a wonderful recipe the pizza is fantastic but i can’t get the black bits on the cooked pizza. I use 00 flour, stone and oven at 500 degrees what am i doing wrong?

    • Nonna Box says:

      Fantastic! I am glad it turned out great! The leoparding of the crust will happen when you cook the pizza in a wood-fired pizza oven, unfortunately not on a conventional oven.

  61. Melissa Lavery says:

    We love this recipe but we find as we are cooking our doughs the last 2 of our 4 keep rising on the bench are are quiet thick, even if rolled out, should we put the dough balls waiting to cook in the fridge to stop rising? Ours also stick to the pizza stone even with flour on so asking for ur advise there?

    • Nonna Box says:

      Ciao Melissa! So happy you like the recipe! I have a dough plastic bin that I usually use to store and cover the pizza dough balls. If you don’t have it, you could cover them with plastic film. If the dough is left in contact with the air, this will create a hard layer due to the air drying out the dough. It’s better to leave it outside of the fridge as the dough should be at room temperature before putting in the oven.

      As per the pizza sticking to the pizza stone, does it happen every time? If you move the pizza from the pizza peel to the pizza stone correctly, the dough will cook over the stone and it will not stick to it. Sometimes it happens that the dough is so thin that it could create holes where the cheese and the sauce drips on the stone. This can cause the stickiness you are mentioning.

  62. Lynn says:

    Hi I just want to thank you for your recipe. I tried the pizza dough yesterday- and they turned out great – though they were cooked in though I only had a metal tray to cook them on in the oven.
    Plus I made the dough by hand !!
    Thank you – I cannot wait to try the sfogliatelle next.

    • Nonna Box says:

      Your comment made my day Lynn – grazie mille! I am glad your pizza came out great! Let me know how the sfogliatelle turn out!

  63. Leyana says:

    Hi, do i need a pizza oven for this to work ?

    • Nonna Box says:

      Ciao Leyana – no, you can cook it in your electric oven, however for best results I would suggest using a pizza stone.

  64. Simon says:

    I’ve been making home made pizzas for a few years now and decided to try lots of different dough recipes. This one is now my go-to for traditional Neapolitan pizza. So easy to make in the morning of a pizza party and consistently great result. Our young kids love to help preparing the dough too.
    Cooked at 400-450 Celsius in a wood-fired oven for about 2-3 minutes and looks like it’s straight out of a shop in Napoli. The base/crust usually gets the most comments / compliments!
    Thank you for sharing and making me a better pizza cook :)

  65. Don says:

    I have used this recipe for around 2 1/2 years making pizza almost every Sunday + some days during the week. Very simple very authentic, great tasting much better than any bought bases I have found. Better than any store bought bases, no matter what they cost! I scale it down by 2/3 . Using 330 grams 00 Strong protein Flour (pizza and bread flour not just 00) but still using the same amount of yeast, everything else is 1/3. (330gm Flour, 200ml water and 5gm salt, I still use 3-4 grams yeast. This makes good sized 2 pizza bases which suits my pizza oven. I was using the pizza stone in our oven but found a gifted bench top pizza oven as good if not better. It wasnt a cheap one and works very well. The trick is to preheat the stone (set to max for 10-15 minutes) after the stone is very hot, turn the thermostat down while you are making the pizza, then turn the thermostat to max again when the pizza is in the oven. If you leave the whole thing on max, it tends to burn the pizza base whereas if you turn it back, then turn it up, the top element is on for the duration of the cooking.
    I use the dough setting on the breadmaker which takes 45 minutes. then leave for another half hour. After this I either hand nead the dough and divide for immediate use or nead down and put in the fridge (in a plastic bag) for a day or two. The dough is better the longer you leave it at least 24 hours. Still makes good bases if used straight away but taste is much much better if left to ferment. The advantage of using strong protein flour and letting it ferment, other than for taste improvement is that it becomes very easy to stretch very thinly which results in a very light crusty exterior and soft chewy internal texture. 10 out of 10. As has already been said a good pizza oven or at least a pizza stone makes all the difference. I use a Masterpro Ultimate benchtop pizza oven, not as good as a woodfired but a lot better than a conventional oven (even with a pizza stone). You need the heat which you generally cant get from a conventional oven.
    In a perfect world you’d have a proper woodfired pizza oven. I started off using a Webber Gas bbq turned up to max using a terracotta tile. Results ranged from woodfired quality to cremated. Not a fault of the dough but the bbq heat was very difficult to regulate. Then, using our Smeg oven with a pizza stone, the results were very consistent but not as good as the bbq (or as bad) purely through the lack of heat. Then got the benchtop one which, with a bit of practice gives excellent results. This dough is so good it will may you want to buy a woodfired pizza oven!

  66. Don says:

    Brilliant recipe never failed. I cheat! I simply put everthing into the bread machine on the dough cycle, 45 minute later you have the best pizza dough. As I have said in my previous post, I use the same amount of yeast for 1/3 of the portion the ratio’s of everything else remain the same. I think the extra yeast counters the salt? not sure but come out perfect every time. I tried experimenting with a few different ideas but found the original recipe to be the best. A couple of tips, 1. dont make the pizza on the pizza peel it will probably stick. 2. try to keep the undeside as flour free as possible. dry flour on the base will burn. If you are having trouble transferring the pizza onto or off of the peel use polenta (instead of flour) or put the raw pizza base onto baking paper. If using baking paper, place onto the pizza stone then remove the baking paper after around 1 minute. If the pizza stone is hot enough this should work. I hope this helps.

  67. Courtney says:

    I made this dough last night! Yumm. I halved the recipe, added a teaspoon of unrefined sugar, and otherwise followed the recipe exactly. Perfect pizza dough and helped me make the best pizza of my whole life <3

    I preheated the stone at 550°F in the oven for 1.5 hours. Topped the dough with red pesto, shaved garlic, basil, cherry tomatoes, basil, lemon zest, buffalo mozzarella and baked until lightly golden. Topped with olive oil and truffle buratta. Saved the other half of the dough for lunch today. The pizza size, when dough is split, is great for one person or two to share with a salad or other side.

    • Nonna Box says:

      Grazie mille Courtney! Glad you had a great meal! I am going to try your toppings when I make it next, yummy!

  68. Steph says:

    Hi, I have fast acting time saver dry yeast. Would this work for your recipe? What quantities if so and would I need to change the prove time? Thanks

    • Nonna Box says:

      Ciao Steph, you could try to incorporate the yeast in the flour directly and then add the other ingredients. Don’t refrigerate the dough, instead let the dough rise in a medium-large bowl covered with plastic wrap at room temperature or inside the oven (turned off) until it doubles in size.

  69. Ben says:

    Hmm pizza dough turned out way easier to roll out than the Trader Joe’s dough I bought. I used a kitchen aid and pizza stone and though the bottom was perfectly crispy, it rose in the oven and was way too thick of a crust. Felt like bread in my stomach, could only eat a couple slices. What am I doing wrong?

  70. idk says:

    great recipe

  71. Tori says:

    I made this by hand because I didn’t feel like dragging out the kitchen aid. I make homemade pizza and crust often and think I’ve found my favorite recipe. Grazie!

  72. Mora says:

    Hi! I’m really looking forward to making this. i had a question, 00 flour isn’t available in my country, would you recommend replacing with 000 or 0000? which would work better? Thank you!!

  73. Sarah says:

    Hello! Thank you so much for your recipe! My family likes homemade but I’ve never found a recipe that is authentically delicious; crunchy and chewy all at the same time. I’ve made your recipe twice and haven’t quite mastered it yet. I used unbleached bread flour but I only had active dry yeast. I kneaded it in my Bosch for 20 minutes and let it rise for about 4 hours on the counter. I did double the recipe. Both times I’ve made it, if I stretch it with my hands it turns out way too thick (like 2” thick). We’ve had to roll it with the rolling pin as thin as we can. It bubbles up and tastes great but tends to be a little tough. It’s a little hard to chew. Not sure what I’m doing wrong! I really want to get it right because it’s the best recipe I’ve found for that authentic Italian dough!

    • Guido Pedrelli says:

      Ciao Sarah! So glad you like the recipe! Umm I would try to use less dough and try to stretch it with your hands and see how thick it comes out. To give you more direction, the weight of a dough ball for one pizza should be around 250gr. I wouldn’t stretch it with a rolling pin, it could be tough because of that. I would also try increase the water quantity just a tiny bit to make it more hydrated. Try that and let me know how it goes, send me an email with the pictures if you’d like!

  74. luca cacouccio says:

    10/10 recipe, i loved this so much but nonna, what sauce and toppings would you recommend for my fussy child who needs calcium. Thank you so much xx #happy #yolo #student #yaaas

    • Guido Pedrelli says:

      Grazie mille Luca. That depends on your taste, I prefer light on toppings – but I love a good prosciutto crudo and arugula on top after straight out from the oven.

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