Today I am sharing my recipe for Italian Pizza Dough that I have been using for years. I started to make pizza and pizza dough many many moons ago. My earliest memories of making pizza go way back to my middle school days. I can still remember one of my first attempts being a disappointment because I put way too much cheese on the pizza. Seriously, the ratio was soooooo off and the cheese so thick. If it was cold and flipped upside down, the slice would not have flopped. Now that’s some serious cheesiness.
Since then my ratios and pizza making skills have improved tremendously. The Italian pizza dough recipe I am sharing today is one that I found all them years ago while in middle school. Since then I have made slight tweaks, here or there, based on years of experience. As well as trial and error. However, the recipe is virtually unchanged and been a staple in repertoire.
SCROLL DOWN FOR ADDITIONAL TIPS AND TRICKS
The Dough
The dough starts out pretty basic. Simply use water, yeast, sugar, salt, oil and flour. What makes this dough different from any other is not so much the ingredients. It’s the technique.
To start the dough you will need to bloom the yeast. To accomplish this, use warm water a packet of dry yeast and sugar. The yeast will bloom in about five minutes. You’ll see this happen when a layer of foam develops at the top of the water. No foam? Either your water was too cold and did not activate. Or the water was too hot and you killed the yeast, you monster!
Once the yeast has bloomed, move the liquid to a mixing bowl if by hand or your stand mixer bowl if by machine. Add one cup of the flour and begin to mix. Once the flour is incorporated, add your salt and oil here. You add the salt as this point and not before to protect the yeast. Salt kills yeast and adding it after some flour keeps them from fighting. Adding the oil now helps condition and soften the dough. The oil helps make an easy working dough that is terrific to handle.
The Feel
Now add the remaining flour until your create the proper feel. At this point it is not about the amount of flour listed in the recipe. It’s all about the dough telling you how much flour it needs today. The amount of flour needed is based off more than just the amount of water used. The type and brand of flour affects feel. Humidity, temp and time all play a part as well. To stay from getting too technical what you want to create is a dough that is nice and soft, slightly tacky, but not sticky. You should be able to press your fingers lightly into the dough and pull them back with the dough slightly sticking to your fingers, but releasing and not leaving tiny bits.
Once the right feel is achieved, knead the dough for roughly 5-8 minutes by machine and 10-12 minutes by hand. You should end up with a ball of dough that is nice and soft, but smooth like a baby’s bottom. At least that’s what my old professors used to say. Just knead the dough until it is nice and smooth.
Now, roll the dough into a nice ball and place in a covered bowl until the dough doubles in size. Approximately 45 minutes to an hour.
Professional Tips and Tricks For Italian Pizza Dough
- To develop flavor, start with cooler water. This will allow you to retard the dough in the fridge for a few days. Allowing the dough to rest and ferment (retard) in the fridge for an extended time develops a deeper flavor.
- The fermentation period will also allow the dough to develop added texture and chewiness when baked. Most popular pizzerias and bakeries allow their dough to ferment overnight, if not longer.
The Only Italian Pizza Dough Recipe You'll Need
Crispy, chewy and oh so tasty. This Italian Pizza Dough recipe is so good it's the only one I need. Once you try it, it will be the only one you need too.
Servings: 1 Recipe
Author: Nate
Ingredients
- 1 1/3cupfiltered water
- 1pktdry active yeast
- 1tbspsugar
- 2.5tbspoilive oil
- 1tbspkosher salt
- 3cupbread flour, high proteinapproximate amount
Instructions
Bloom yeast in warm water with dissolved sugar.
Allow yeast to bloom until a thick foam has developed on top of water.
Add liquid to mixing bowl and add 1 cup of flour and combine well.
Once the first cup of flour is incorporated, add the salt and oil. Combine.
Now add the remaining flour until that soft, slightly tacky dough is achieved. Focus on the feel.
Proof until dough has doubled in size. Approximately 45 minutes to an hour.
Related
FAQs
Italians take extra care and time to create their pizza dough. They allow the dough to sit and rise for three days to make it light and fluffy. They're also very particular about using high-quality ingredients to create a mouthwatering dish.
What is pizza dough made of in Italy? ›
5 simple ingredients – Flour Water Yeast Salt and Oil – are capable to create the food that for most people is the best food in the world: Pizza! And reflecting on it, when you think about Italy, probably the first thing that pop to your mind is Pizza!
What's the difference between pizza dough and Italian bread dough? ›
Bread dough has a higher moisture content than pizza dough. This is because bread dough uses more water-to-flour ratio. The oil in pizza dough is not included in the hydration calculation.
What is the Italian law for pizza? ›
Dough must be hand stretched, no rollers or presses. The oven must be made of refractory material such as brick or castable refractory and fired with wood. The pizza must be cooked on the floor of the oven (no pans). Pizza must be cooked at 400 degrees C or higher.
Why does pizza taste better in Italy? ›
Italian pizza has a more natural taste because of the fresh ingredients such as the tomato sauce and the cheese. However, the thin crust can be a little dry to some people.
What makes an authentic Italian pizza? ›
To be authentic
According to the TNPA (True Neapolitan Pizza Association), a governing body that upholds the original pizza standards, only Margherita and Marinara are acknowledged as authentic Italian pizzas (Neapolitan pizzas). The Marinara uses tomatoes oregano, extra virgin olive oil and if preferred, basil.
Do Italians put oil in pizza dough? ›
Only flour, water, natural yeast, and salt are used in this recipe. Almost all other pizza styles established by Italian ancestors and others call for the use of oil or fat. Olive oil is used in all Italian dishes to add taste.
What kind of yeast do Italians use for pizza? ›
Most dough recipes call for instant or dry yeast, but the best kind for Naples pizza is the Italian -00- flour. This flour is highly elastic and should be used with suitable flour, like whole wheat. The right flour is crucial to the success of the pizza. A blend of fresh and dry yeast will produce the perfect result.
What kind of flour do Italians use for pizza? ›
The secret to the tender yet stretchy pizza crust at your favorite pizzeria is probably 00 flour, a powdery fine Italian flour that you can find online or in specialty grocery stores.
Is pizza dough better with bread flour or all-purpose flour? ›
For Chewy Pizza Crust, Use Bread Flour
Bread flour is higher in protein than all-purpose, at around 11 to 13%. Higher protein content means higher gluten content, as we now know, so using bread flour in your pizza dough will result in a stretchy dough that's less likely to tear.
Focaccia is sometimes considered to be a variant of pizza in publications outside Italy, although focaccia is left to rise after being flattened, while pizza is baked immediately.
Is pizza dough and focaccia the same? ›
Pizza vs Focaccia
The primary difference is how much yeast is added to the dough and therefore how much the dough is able to rise. Focaccias use more yeast, which gives it a lighter, fluffier texture than a traditional pizza dough and is more closely resembles leavened bread.
What is the funny law in Italy? ›
In 2008, Italy's Supreme Court ruled that men who touch their genitals in public, even just for a quick scratch, are committing a criminal offence. Good news for social etiquette, bad news for any men who still believe the superstition that a quick grab to the trouser area wards off bad luck.
What is the 55 rule for pizza? ›
Vincenzo: “An important detail when making the preferment is the temperature of the water you add. For this, I use the rule of 55. You take the number 55 as a starting point and subtract the temperature of the flour and the room temperature. The number that remains is the desired water temperature.
What is the two pizza rule? ›
The 2 pizza rule is a guideline for deciding how many attendees should be invited to a meeting. According to the rule, every meeting should be small enough that attendees could be fed with two large pizzas.
What's the difference between New York pizza and Italian pizza? ›
The dough for New York pizza is usually made with high-gluten flour, which gives it a chewy texture. Italian pizza dough is usually made with a combination of different flours, which gives it a lighter and crispier texture.
Is Italian flour better for pizza? ›
To achieve an excellent pizza crust requires an excellent pizza dough, which in turn is only accomplished using the best pizza flour. Made from the finest, softest Italian pizza flour, 00 flour (or tipo 00 flour) is considered the gold standard for pizza and pasta doughs.
Why does Sicilian pizza taste different? ›
What makes Sicilian-style pizza a standout is its dough. A Sicilian pizza dough has four simple ingredients: flour, water, salt, and yeast. The dough is cooked at high temperatures in the oven to create a memorable, thick, doughy texture.
What does Italian style pizza mean? ›
Pizza has become one of the most beloved and popular foods worldwide, and it's no surprise that Italian-style pizza has taken the lead in popularity. The term "Italian-style pizza" is used to refer to pizzas that are made with thin crusts and high-quality ingredients and are cooked in a wood-fired oven.
