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You can now achieve the perfect Italian-style Pizza Dough at home with our complete guide that includes simple tips and tricks, and a full video tutorial.

Pizza dough on a marble counter with a rolling pin and cooked pizza in the background

Buckle up everyone, because you’re about to get a crash course on how to make the best Italian-style Pizza Dough. Pizza dough does not have to be complicated, and we’re here to help you feel confident enough to take on this culinary feat. To fully appreciate pizza today, you have to understand and appreciate where it came from.

So, let’s talk authentic Italian-style pizza, straight out of Naples. If you’ve never had an authentic Italian pizza, you may be surprised by its simple, whole ingredients. The crust is thin, yet soft. It bubbles up nicely while baking, and you will see charred spots if done properly and baked at a high enough temperature. Those charred spots are the mark of a truly authentic Italian-style pizza crust. From there, you can expect to find freshly pureed tomatoes, fresh mozzarella, basil, and extra-virgin olive oil. If you only take away one thing from this recipe, make it this: fresh, high-quality ingredients matter. Bottom shelf olive oil and dried basil will not do here. If done well, this could be the best pizza you’ve ever had the privilege of eating, and you won’t be able to look at pizza the same again.

  • What size pizza will this make?

    This is a large recipe! When rolled into 4 balls, it makes 14-16 inch pizzas; rolled into 6 balls makes 10-12 inch pizzas. If you can’t eat that much (trust us, you’ll be tempted!), still roll into the size of pizza you prefer, let it rise for 4-5 hours, and then freeze the extra balls you won’t use that night. Spray some nonstick oil and either double wrap in plastic wrap or put in a gallon size Ziploc bag. 

  • How to Freeze Pizza Dough:

    After the dough has been rested for 4 to 5 hours, you can freeze any extra dough in two layers of plastic wrap sprayed with nonstick oil. Next time you’re in the mood for pizza, simply thaw the dough overnight in the fridge, let it then sit out for 30 minutes to come to room temp, and you’re ready to form it into your crust.

  • Best Flour Types for Pizza Dough:

    • Caputo Tipo 00 Flour is a specially milled flour that is superfine, almost like baby powder. It has a protein content of 12.5%. This is the preferred type of flour used to make Italian style pizza crusts and absorbs less liquid than all-purpose flour and creates the classic chewy crust. 

    • All-purpose Flour can be used in place of Caputo Tip 00 Flour. You have probably eaten many a pizza made from all-purpose flour already. The flavor is good, though you may notice the dough tears easily with all-purpose flour.

    • Bread Flour is second only to Caputo Tipo 00 Flour. You won’t have the same dough tearing fiasco that all-purpose flour can have, and the texture will be better. However, be prepared for a more difficult shaping process. The higher gluten content causes it to spring back while trying to shape. 

  • Rising versus Resting: Developing Gluten

    This method calls for a 4 to 5 hour resting period. The best texture for pizza comes from resting your dough rather than rising. Gluten continues to develop as the dough rests which will create that classic chewy crust. 

  • Creating a Pizza Oven at Home

    Place a pizza stone in the center rack of your oven and preheat to 550 degrees Fahrenheit (or as high as your oven will go). When ready to bake, slide the pizza onto the stone and close the oven. Change the oven setting to broil to create a top heat. The pizza stone will cook your pizza from the bottom with the risidual heat and the broiler heating element cook the top. Keep a close eye on your pizza and let bake until toppings begin to brown. 

If you like this recipe, you may be interested in these other delicious pizza inspired recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

You can now achieve the perfect Italian-style Pizza Dough at home with our complete guide that includes simple tips and tricks, and a full video tutorial.
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 hours
Total Time 5 hours 20 minutes
Ingredients
  • 2 teaspoons instant dry yeast
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 3/4 cups warm water
  • 1/3 cup olive oil
  • 5 to 6 cups all-purpose or 00 flour
Instructions

Basic Pizza Dough Recipe

  • In the bowl of a stand mixer, combine yeast, sugar, salt, water, olive oil, and 5 cups of flour.
  • Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean, adding more flour as necessary to achieve this texture.
  • Divide the dough into four to six equal pieces. Dust with flour and place on a baking sheet or large try. Cover and let rest 4 to 5 hours.

To Bake:

  • When ready to bake, roll dough into large circles. Place crust on a pizza pan or cornmeal dusted pizza peel. Top with desired toppings.
  • Bake pizza in a 550 degree oven on the pizza pan, or transfer the pizza from the pizza peel to a pizza stone. Bake until toppings are warm, bubbly, and browning.
Notes

Flour Types

Caputo Tipo 00 Flour is a specially milled flour that is superfine, almost like baby powder. This is the preferred type of flour used to make Italian style pizza crusts and absorbs less liquid than all-purpose flour and creates the classic chewy crust. All-purpose flour, or bread-flour can also be used, but the texture of the crust will be slightly different. 

Create your own pizza oven:

Place a pizza stone in the center rack of your oven and preheat to 550 degrees Fahrenheit (or as high as your oven will go). When ready to bake, slide the pizza onto the stone and close the oven. Change the oven setting to broil to create a top heat. Keep a close eye on your pizza and let bake until toppings begin to brown. 

Nutrition

Serving: 1whole pizza crust | Calories: 759kcal | Carbohydrates: 125g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Sodium: 884mg | Potassium: 224mg | Fiber: 6g | Sugar: 3g | Calcium: 27mg | Iron: 7mg
Course: Main Dish
Cuisine: Italian
Keyword: Pizza Dough

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PAULA G.

5 stars
Being of Italian heritage and originally from Boston, where pizza is EXTRAORDINARY, but now living in Florida where pizza is terrible, THIS IS without a doubt the BEST Pizza dough recipe I’ve ever tried and eaten! I’ve tried many over the years and NONE compared to this one! THANK YOU SO MUCH!!!!

britt r

5 stars
I love this recipe so much! Thank you! Im definitely making it again soon:)

Stephanie Iverson

5 stars
I was wondering what brand pizza stone do you use? Thank you!

Blair

5 stars
As a retired engineer who worked in the food industry i am encouraged that your using doppa 00 flour and overnight retarding to develop the gluten. Most recipes online only require a two rise and any flour you may have. One of the main reasons Caputo flour works lower protein level and it made of three summer wheat and two winter wheat. I would use durum Semolina for keeping your dough from sticking rather than cornmeal. Cornmeal burns at those high temperatures

Mindy

Question for you about rising: if I am going to let the dough rest for 24 hours (or even the 5 hours) should I be letting it rest in the refrigerator or on the counter top? That was the only part that wasn’t completely clear to me. Thank you for a great recipe–I am so excited to make this later this week!

Michéle

Could we have an answer to Mindy’s question please , I have same question .Do we rest in refrigerator or counter top overnight?

You should let it rest on the counter, whether it is resting for 4-5 hours or overnight.

Mahreen

The most foolproof way to make pizza. We made it last week and the pizza was amazing and making it again today.

Anastasia S

This is my second time making pizza and first time making a pizza with rising Dough. I ended up leaving it resting for 7 hours. I did use a metal tortilla warmer converted to a pizza stone and my oven didn’t have a “broil” function as it’s a gas oven. The max temperature was at 350 Celcius. The pizza was done in 10 minutes and it was very very thin and delicious. It was literally gone in 5 seconds and everyone said it was the best pizza ever. Next time i will make two pizzas at a time and experiment… Read more »

Mama Chef

5 stars
I made this on a baking sheet, put pizza on parchment paper to bake for 5 minutes at the recommended 550F degree. I rested the dough for 1 hr (my family were hungry but I’ll wait the recommend time next time.) It can out so GOOD! My whole family love it. This will be our pizza recipe from now on. Thank you Rachel!!

ohoo!!! It makes very easy to make exact restaurant style pizza at home. I like pizza very much. now your step by step recipe with exact measurement made easy for every one.

Laura D

4 stars
Do you have a GF version?

We do not specialize in gluten free baking, so unfortunately we do not have a gluten free version of this recipe.

This sounds wonderful! I was wondering if it can be adapted to a bread machine? I can’t do kneading any more😣

You can always use your bread machine on the dough cycle to mix and knead the dough, however you do not want it to go through the entire dough cycle with rising or baking. Simply remove from the bread machine after it has finished the knead cycle.

Demetra Waite

The most awesome pizza dough ever! I have passed it down to all my brothers and sisters! We are from Chicago, and love people! This is right up there and can make it from home!

Charles

5 stars
Best directions I’ve seen for pizza

RoseAnne

Love love all her recipes

sue

Hi Rachel,If i wanted to make a 12 inch deep dish pizza, how many balls should i divide the dough into??

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