Description
This Perfect Italian Pizza Dough Recipe Homemade delivers an authentic Italian crust with crispy edges and a soft, chewy center. Made with simple pantry ingredients like flour, water, yeast, salt, olive oil, and sugar, it provides a versatile base for all your favorite toppings. Whether you’re a beginner or an experienced cook, this recipe guides you step-by-step to create restaurant-quality pizza dough right at home, ensuring delicious results every time.
Ingredients
Scale
Essential Ingredients
- 3 ½ cups (440g) high-quality all-purpose or bread flour
- 1 ¼ cups (300ml) lukewarm water
- 2 ¼ teaspoons (1 packet) active dry yeast or instant yeast
- 1 ½ teaspoons salt
- 2 tablespoons olive oil
- 1 teaspoon sugar
Optional Variations
- Substitute half or all of the white flour with whole wheat flour for nuttier flavor
- Use a gluten-free flour blend for gluten intolerance
- Add 1–2 teaspoons dried oregano, basil, or rosemary to the dough for herb-infused aroma
- Double yeast quantity and use warm water for a quick rise option
- Incorporate shredded mozzarella in the crust edges for cheese-stuffed crust
Instructions
- Activate the Yeast: Combine lukewarm water, yeast, and a pinch of sugar in a small bowl. Let it sit undisturbed for 5 to 10 minutes until it becomes frothy and bubbly, indicating the yeast is active and ready.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt thoroughly to ensure even distribution of salt throughout the dough.
- Form the Dough: Slowly pour the activated yeast mixture and olive oil into the dry ingredients. Stir gently with a wooden spoon or spatula until a rough, shaggy dough starts to come together.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead vigorously for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Add small amounts of flour if necessary to prevent sticking.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap and leave it in a warm, draft-free spot for about 1.5 to 2 hours, or until the dough has doubled in size.
- Shape and Rest: Gently punch down the risen dough to release trapped air bubbles. Divide the dough if making multiple pizzas. Allow it to rest for 10 minutes before stretching or rolling out to your desired size.
- Bake to Perfection: Preheat your oven to its highest temperature, typically 500°F (260°C), with a pizza stone or baking tray inside. Add your favorite toppings to the stretched dough and bake for 8 to 12 minutes until the crust is golden, crispy, and the cheese is bubbly.
Notes
- Patience is key: allow the dough to rise fully for the best flavor and texture.
- Use a pizza stone for crispier crusts that mimic traditional Italian ovens.
- Avoid overloading toppings, especially wet ingredients, to prevent soggy dough.
- Use room temperature water and olive oil to ensure consistent yeast activation.
- Lightly flour your hands and work surface to prevent excessive sticking without drying out the dough.
- Adjust water quantity slightly to customize dough softness or chewiness.
Nutrition
- Serving Size: 1/4 of dough (approx. 150g)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Italian pizza dough, homemade pizza dough, pizza crust recipe, homemade Italian pizza, easy pizza dough, chewy pizza crust, authentic pizza dough