Perfect Italian Pizza Dough Recipe
Perfect Italian Pizza Dough Recipe
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.
Creating the perfect Italian pizza dough starts with understanding the role of each ingredient and the fermentation process. Active dry yeast is crucial as it helps the dough rise, creating air pockets that result in a light and airy crust. It's important to use warm—not boiling—water to activate the yeast effectively without killing it. The combination of all-purpose flour and sea salt balances texture and flavor, while extra virgin olive oil not only adds richness but also ensures a tender crust. Kneading the dough for 5-10 minutes develops gluten, which gives the dough elasticity and strength, allowing it to stretch without tearing. Letting the dough rise in a warm place until it doubles in size allows fermentation to enhance both flavor and texture. For those interested in convenience, the dough can be refrigerated for up to 5 days wrapped in plastic, or frozen for up to one month. Bringing refrigerated dough to room temperature before use is essential to make it more pliable and easier to shape. Variations in baking surfaces such as a pizza stone, cast iron pan, or sheet pan can influence crust crispiness. Baking at 500°F for 10-12 minutes ensures a crispy crust with melted cheese. For an authentic Italian experience, consider extending the fermentation by allowing the dough to rise slowly in the refrigerator overnight, which develops a deeper flavor. Additionally, experimenting with hydration levels and flour types (like bread flour or ’00’ flour) can yield different textures and crust characteristics. The dough recipe also lends itself well to making delicious calzones and stromboli when divided accordingly, providing versatility beyond just traditional pizza. Incorporating these tips and understanding the science of dough making will help home cooks achieve restaurant-quality Italian pizza dough with a perfectly crispy thin crust every time.