Homemade Pizza Dough – Italian Recipe
Are you ready to take your pizza night to the next level? There’s nothing quite like the aroma of freshly baked pizza wafting through your kitchen. Making your own pizza dough can be a fun and rewarding experience that brings family and friends together. This Homemade Pizza Dough – Italian Recipe is easy to follow, and the result is a crust that is crispy on the outside and soft on the inside—just like you’d find in a traditional pizzeria.
What You’ll Love About This Recipe
– Simple ingredients that you likely already have in your pantry.
– A step-by-step guide that makes the process foolproof.
– The ability to customize your pizza with your favorite toppings.
– A crust that rises beautifully, giving you that authentic Italian texture.
– An opportunity to impress your loved ones with your culinary skills.
What Goes Into Homemade Pizza Dough – Italian Recipe
- 500 ml lukewarm water: Essential for activating the yeast.
- 1 teaspoon dry active yeast: Or 0.17 oz (5g) of fresh yeast to help the dough rise.
- A pinch of sugar: This boosts yeast activity for a lighter dough.
- 3 teaspoons fine sea salt: Adds flavor to the dough.
- 1 tablespoon extra-virgin olive oil: For richness and to keep the dough moist.
- 900g medium-strong flour: You can choose between bread flour, flour 00, or pizza flour for the perfect texture.
- 400g marinara sauce or pizza sauce: A flavorful base for your toppings.
- 300g fresh mozzarella balls: Sliced and pat dry to avoid excess moisture.
- Handful of basil leaves: For a fresh, aromatic finish.
Equipment & Tools
- Mixing bowl: For combining ingredients.
- Wooden spoon or spatula: For mixing the dough.
- Plastic wrap or a damp cloth: To cover the dough while it rises.
- Pizza stone or baking sheet: For baking the pizza to perfection.
- Rolling pin: To roll out the dough evenly.
Homemade Pizza Dough – Italian Recipe, Made Easy
Step 1: Activate the Yeast
In a small bowl, combine the lukewarm water, dry active yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active and ready to work its magic.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour and fine sea salt. Mix well to ensure the salt is evenly distributed throughout the flour.
Step 3: Combine Wet and Dry Ingredients
Make a well in the center of the flour mixture and pour in the activated yeast mixture along with the extra-virgin olive oil. Using a wooden spoon or spatula, start mixing until a shaggy dough forms.
Step 4: Knead the Dough
Transfer the dough to a lightly floured surface. Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough feels sticky, sprinkle a little more flour as needed.
Step 5: First Rise
Place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Step 6: Shape the Dough
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into two equal portions. Shape each portion into a ball, cover, and let them rest for another 30 minutes.
Step 7: Preheat the Oven
While the dough rests, preheat your oven to 475°F (245°C) if using a pizza stone, or 425°F (220°C) for a baking sheet.
Step 8: Roll Out the Dough
Take one dough ball and roll it out on a floured surface to your desired thickness. Don’t worry about making it a perfect circle; rustic shapes add to the charm!
Step 9: Add Toppings
Transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper. Spread a generous amount of marinara or pizza sauce over the base, leaving a small border for the crust. Add the sliced mozzarella cheese on top, followed by fresh basil leaves.
Step 10: Bake the Pizza
Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Step 11: Enjoy!
Once out of the oven, let the pizza cool for a minute before slicing into it. Serve it hot and enjoy the fruits of your labor!
Warm & Cool Weather Spins
- Warm Weather: If it’s warm outside, the dough may rise faster. Keep an eye on it; you might not need the full 2 hours for the first rise.
- Cool Weather: In colder months, you can use a slightly warmer spot in your kitchen or even place the dough in an oven with just the light on to help it rise.
Steer Clear of These
- Don’t skip the salt—it enhances the flavor of the dough.
- Avoid over-kneading; this can lead to tough dough.
- Don’t rush the rising process; allowing the dough to rise properly is key to achieving a light crust.
Save for Later: Storage Tips
If you have leftover dough, you can store it in the refrigerator for up to 3 days. Just wrap it tightly in plastic wrap. If you want to save it for longer, freeze the dough after the first rise. When ready to use, thaw in the refrigerator overnight and let it come to room temperature before rolling it out.
Reader Questions
Can I use whole wheat flour for this recipe?
Yes, you can substitute part or all of the medium-strong flour with whole wheat flour. Just keep in mind that the texture might be denser, and you may need to adjust the water slightly.
What if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast. Always check the expiration date on your yeast and ensure that your water isn’t too hot or too cold when activating it.
Can I freeze the pizza after baking?
Absolutely! Allow the pizza to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, bake directly from frozen at 375°F (190°C) until heated through.
Can I add herbs or spices to the dough?
Definitely! Adding dried herbs like oregano or garlic powder to your flour can elevate the flavor of your crust. Just be sure to adjust the salt content accordingly.
Desserts to Finish
Make It Tonight
Now that you have everything you need to create your very own Homemade Pizza Dough – Italian Recipe, why not make it tonight? Gather your loved ones, choose your favorite toppings, and dive into a world of deliciousness. Not only does homemade pizza bring joy to your taste buds, but it also creates lasting memories around the dinner table. Enjoy your culinary adventure!
Homemade Pizza Dough - Italian Recipe
Ingredients
Equipment
Method
- In a small bowl, combine the lukewarm water, dry active yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and fine sea salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Make a well in the center of the flour mixture and pour in the activated yeast mixture along with the extra-virgin olive oil. Start mixing until a shaggy dough forms.
- Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Once risen, punch down the dough, turn it out onto a floured surface, and divide it into two equal portions. Shape each into a ball and let rest for another 30 minutes.
- Preheat your oven to 475°F (245°C) for a pizza stone, or 425°F (220°C) for a baking sheet.
- Roll out one dough ball on a floured surface to your desired thickness.
- Transfer the rolled-out dough to a pizza stone or baking sheet lined with parchment paper. Spread marinara sauce over the base, leaving a small border for the crust. Add sliced mozzarella and basil leaves.
- Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Let the pizza cool for a minute before slicing. Serve hot and enjoy!
Notes
- Store leftover dough in the refrigerator for up to 3 days.
- Freeze dough after the first rise for longer storage.
- Add dried herbs to the flour for extra flavor.
