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.
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.
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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.
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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.
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Best Flour Types for Pizza Dough:
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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.
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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.
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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.
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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.
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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:
- 2 Minute Pizza Sauce
- Italian Meat Stromboli
- Homemade Frozen Pizzas
- Cilantro Lime Chicken Pizza
- Blackberry Basil Ricotta Pizza
- Sausage and Cheese Calzones
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.
Excellent especially with the homemade pizza sauce delicious. Highly highly recommend both 🍕
Great recipe! Easy follow and takes no time. Just make it early 😉
Thank you for always coming through when I need a recipe!! You never fail me!! 🙂
This has been my go to pizza dough recipe, we love it!! I’ve been experimenting with different pizza dough recipes and this one is by far the best. The only thing I did different was when adding the salt I also added 2 Tsp of Italian Seasoning and 1 Tsp of Garlic Powder just for a bit more flavor. I let the dough rest for 4-5 hours as recommended (I make 4 pizzas with this recipe). When I’m ready to make a pizza I roll out the dough, transfer dough to parchment paper, then add toppings. My oven only goes up to 525, I make sure I preheat my stone for at least 30 minutes. I use a pizza peel to put the pizza on the stone (with parchment paper still underneath) then turn on the broiler. I let it cook on the parchment paper for 4-5 minutes then slide the parchment from under the pizza and cook for an additional 4-5 minutes. I made a white sauce pizza last night with mushrooms, spinach, red onion, marinated artichoke, bacon, & mozzarella cheese. When pizza was done I drizzled with olive oil and added some Parmesan cheese, it was YUMMY!!😋Thank you for sharing this pizza dough recipe!!
The BEST recipe!! Could this recipe also be used for a deep dish pizza crust?
My grandparents owned a pizza shop 50 years ago and I’ve worked for years to recreate her sauce. This recipe is the perfect crust to showcase a slightly sweet sauce and fresh mozzarella . I’ve successfully cut it in half because I love it made fresh. Thank you so much!
This is absolutely the best homemade pizza dough I ever made in 66 years of my life Thank you so much I love your recipes your the best.
Can I use a bread machine on the dough cycle?
Yes, you can always use the dough cycle on the bread machine to mix and knead.
Hi Rachel, I wanted to tell you that your recipe was wonderful! I tried making pizza dough before and it was a disaster! Your explanation was so helpful and it turned out great!! Thank you so much!!
I seriously can’t believe how good this came out. I was really doubting a recipe, especially using 00 flour, could produce a good dough without a scale! Also, I normally wouldn’t even consider a recipe that didn’t require at least a 24 hr fermentation. I’m used to grams and % with 2 days in the fridge. This pizza was thin, crisp and delish! I do cook my pizza on a gas grill and pizza stone and normally 1min under oven broiler. This didn’t require the extra broiler step. To of crust was a little paler,but it was fine. For reasons stated above, I would have passed on this recipe but took a chance due to all the excellent reviews.
You are truly amazing! I love to cook and bake and I use so many of your recipes and they always turn out so well. I’ve learned a lot from you and your videos are enjoyable to watch! Keep up the fantastic work! You’re so inspirational.