How to Make Pizza Dough: Easy Italian Recip

The Only Italian Pizza Dough Recipe You’ll Need

By | | Dinner

If you’ve ever dreamed of creating restaurant-quality pizza at home, your journey starts here. This is the only Italian pizza dough recipe you’ll ever need—simple, reliable, and incredibly delicious. Whether you’re crafting a classic Margherita or loading it with toppings, this dough delivers that authentic taste and perfect texture every time.

Ingredients for the Perfect Italian Pizza Dough

To make this authentic pizza dough, you’ll need only a few pantry staples. Quality ingredients make all the difference, especially when it comes to the flour and olive oil.

  • 4 cups (500g) Italian Tipo “00” flour (or all-purpose flour as a substitute)

  • 1 ½ cups (360ml) lukewarm water

  • 2 teaspoons (7g) active dry yeast or instant yeast

  • 1 ½ teaspoons salt

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon sugar (to help activate the yeast)

Required Kitchen Tools

Having the right tools can make the dough-making process smoother and more enjoyable:

  • Large mixing bowl

  • Measuring cups and spoons

  • Wooden spoon or dough hook

  • Clean kitchen towel or plastic wrap

  • Dough scraper (optional but helpful)

  • Stand mixer with dough hook attachment (optional)

  • Baking stone or pizza steel (recommended for baking)

  • Pizza peel (for transferring pizza to the oven)

Step-by-Step Instructions on How to Make Pizza Dough

Follow these simple steps to learn how to make pizza dough that rivals any pizzeria:

Step 1: Activate the Yeast

In a small bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes frothy. This means the yeast is activated and ready to work its magic.

Step 2: Mix the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Step 3: Knead the Dough

Transfer the dough to a floured surface and knead by hand for 8–10 minutes, or use a stand mixer with the dough hook for 6–7 minutes. Knead until the dough is smooth, elastic, and slightly tacky but not sticky.

Step 4: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

Step 5: Divide and Rest

Punch down the dough gently, divide it into two equal portions (for 2 medium pizzas), and shape each into a ball. Let them rest, covered, for another 30 minutes. This step helps relax the gluten, making the dough easier to stretch.

Step 6: Stretch the Dough

On a floured surface, stretch one dough ball into a 10–12 inch circle using your hands. Avoid using a rolling pin, as it can press out the air bubbles that create a beautiful crust.

Step 7: Add Toppings and Bake

Transfer the dough to a floured pizza peel or baking tray. Add your desired sauce, cheese, and toppings. Bake in a preheated oven at 500°F (260°C) on a baking stone or steel for 8–10 minutes, or until the crust is golden and bubbly.

Tips for the Best Homemade Pizza Dough

Here are a few pro tips to elevate your pizza-making game:

1. Use Tipo “00” Flour

This finely milled Italian flour gives the dough its signature silky texture and chewiness. It’s the gold standard for Neapolitan pizza.

2. Hydration Is Key

A slightly higher hydration (around 60-65%) results in a softer and more elastic dough. Use lukewarm water to activate the yeast efficiently.

3. Cold Fermentation

For even more flavor, refrigerate the dough for 24–72 hours. Cold fermentation allows the gluten to develop slowly, resulting in a deeper, more complex flavor profile.

4. Don’t Overload with Toppings

A thin crust dough is best enjoyed with minimal toppings. Too much can make the crust soggy and hard to bake evenly.

5. Preheat Your Oven Thoroughly

Let your oven and pizza stone preheat for at least 45 minutes. High heat mimics traditional wood-fired ovens and gives the crust its iconic blistered finish.

Approximate Nutritional Information (Per Slice, Based on 8 Slices Without Toppings)

  • Calories: 150

  • Carbohydrates: 28g

  • Protein: 4g

  • Fat: 2g

  • Fiber: 1g

  • Sugar: 1g

  • Sodium: 220mg

Note: Nutritional values will vary depending on toppings and exact portion size.

Final Thoughts

Once you master how to make pizza dough from scratch, a whole new world of culinary creativity opens up. This Italian pizza dough recipe is versatile, foolproof, and yields a crust that’s crisp on the outside, airy on the inside, and full of flavor. Whether it’s a family pizza night or an impressive dinner for guests, this dough will be your go-to every time.

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