Perfect Italian Pizza Dough Recipe (Homemade)
Perfect Italian Pizza Dough Recipe (Homemade)
INGREDIENTS:
â–¢ 2 teaspoons active dry yeast
â–¢ 1 1/2 cups warm water, not boiling
â–¢ 4 cups all-purpose flour
â–¢ 1 teaspoon sea salt
â–¢ 1/3 cup extra virgin olive oil
INSTRUCTIONS:
Sprinkle yeast over the warm water and set aside for 5 minutes to allow the yeast to become foamy.
In a large bowl, combine flour and sea salt.
While stirring, drizzle the olive oil into the flour mixture until it is fully combined. Flour mixture will be crumbly.
Pour the water/yeast into the flour mixture and stir until dough comes together in a ball. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes (dough will become less sticky and develop some elasticity).
Shape the dough into a ball and place in a large mixing bowl coated in olive oil. Cover with plastic wrap and set in a warm place to rise for 1 ½ -2 hours, or until dough has doubled in size.
Punch down the dough.
Divide dough into 3 equal portions (for pizzas) and place in ziploc bags in the refrigerator for up to 5 days.
Remove dough from the refrigerator and bring to room temperature before using. Press into a large round, top with olive oil, sauce, and toppings.
Bake pizza at 500°F for 10-12 minutes or until cheese is melted and crust is cooked through.
DONNA'S NOTES:
Storage: Wrap bread tightly with plastic wrap. Store on the countertop for 3-4 days or freeze for up to 1 month.
Divide into 4 portions to make calzones and 2 portions to make stromboli.
Do not use water that is too hot or it will kill the yeast and the dough will not rise.
You can also make the dough in a standing mixer. Run the mixer on low while slowly drizzling in the olive oil and then beat on medium speed for several minutes after adding the water/yeast to the dough, until the dough forms a ball around the beater.
Bringing the dough to room temperature before using it really helps it become more pliable. When it is cold, it tends to spring back/shrink as you’re trying to spread it out.
You can use a rolling pin to roll out the dough, but I tend to just use my fingers to pat it out into the shape and size I want.
This will make a fairly thin crust pizza (as recipe is written) which gets nice and crispy when baked. Experiment with different thicknesses and cooking devices to get the dough as crispy as you’d like. You can also spread the dough out in a simple sheet pan or on a cast iron pizza plate or on a pizza stone.
Making the perfect Italian pizza dough requires some essential techniques and attention to detail. Start by using high-quality ingredients such as all-purpose flour, active dry yeast, and extra virgin olive oil, which contribute to the flavor and texture of the dough. The yeast must be activated by dissolving it in warm water (not boiling) to ensure optimal fermentation. This is critical, as too hot water can kill the yeast, resulting in dough that won't rise. Kneading is another crucial step. Knead the dough until it becomes elastic and smooth, which can take about 5-10 minutes. This process develops gluten, allowing the dough to stretch without tearing, which is ideal for pizza making. After kneading, allow the dough to rise in a warm environment, covered to trap moisture, which helps it grow to double its size. Following the rise, you can store unused portions in Ziploc bags in the refrigerator for up to 5 days. Remember to bring the dough to room temperature before shaping your pizzas. Whether you prefer a thin-crust or thick-crust pizza, this versatile dough adapts well. For best results, bake your pizza on a preheated stone or steel at high temperatures (around 500°F), which helps achieve that perfect crispness. Experiment with toppings and enjoy creating your own pizza masterpieces at home!