This tried and examined Italian pizza dough recipe has genuine outcomes each time! These are my professional suggestions for good texture, taste, and that signature chewy-crispy crust.
Need to make Italian-style pizza within the consolation of your individual house? I’ve discovered there’s actually nothing fairly like the enjoyment of do-it-yourself pizza dough. After over a decade of perfecting this Italian pizza dough recipe by means of journeys to Italy and conversations with grasp pizza makers, I can say: that is the closest you’ll get to genuine Neapolitan pizza at house!
It’s the fashion of pizza dough you’ll discover in Naples: supple, chewy, crispy on the surface and doughy on the within. Bake it up on a pizza stone to perfection and it’ll style virtually such as you’re noshing on a wood-fired pizza straight from Italy!
Professional suggestions for next-level dough
After years of analysis, Alex and I contemplate ourselves do-it-yourself pizza consultants! We’ve been to Italy a number of instances to check the pizza, and hung out chatting with a few of America’s finest Italian-style pizza cooks on our podcast (like Chris Bianco of Pizzeria Bianco and Caleb Schiff of Pizzicletta). Right here’s what I’ve realized about what makes one of the best Italian pizza dough recipe:
- Use Tipo 00 flour. Tipo 00 flour is the kind of Italian flour that Neapolitan pizza eating places use. It makes a good looking, supple and fluffy dough that’s a notch above common all function flour. You could find it at your native grocery or on-line.
- Refrigerate the dough 2 to three days earlier than baking (non-obligatory). Each of our pizza dough masters instructed us the identical factor. For subsequent degree Italian pizza dough, place the dough in a sealed container and refrigerate it for two to three days. This naturally ferments the dough and brings a nutty, advanced taste to the dough. That is non-obligatory, but it surely has unimaginable outcomes.
Information to good Italian pizza dough
Making this dough is simple, however I’ve realized a couple of vital methods that make all of the distinction.
Important tools
When you don’t want specialised tools, these instruments make the method considerably simpler:
- Meals scale: Weighing components is essential for constant outcomes; right here’s the meals scale I take advantage of.
- Stand mixer with dough hook: Not required, but it surely saves your arms in the course of the 8-minute knead.
- Pizza peel: Important for transferring dough to your pizza stone. I like to recommend this conveyor pizza peel.
- Pizza stone: That is what creates that genuine crispy-chewy texture.
I like to recommend this pizza stone information if you happen to’re searching for one—it covers the whole lot I’ve realized about selecting and caring for pizza stones.
The blending and kneading course of
As soon as I mix the components, I stir simply till a shaggy dough kinds. Then, I most frequently knead utilizing a stand mixer because it’s simple and arms off: you’ll simply knead for 8 minutes. If you happen to don’t have one, you may also knead by hand.
The dough ought to really feel pillowy and easy when correctly kneaded. If it’s nonetheless sticky, add flour one tablespoon at a time. If it’s too stiff, add water one teaspoon at a time.
Mastering the artwork of pizza dough stretching
The trickiest a part of Italian pizza dough is the stretching course of! Listed here are a couple of suggestions I’ve realized from Alex (the true grasp) to make sure an ideal stretch:
Room temperature issues
Chilly dough is inconceivable to stretch correctly. I at all times let my refrigerated dough come to room temperature for 30-45 minutes earlier than trying to form it. This relaxes the gluten and makes stretching far more manageable.
A delicate strategy
I begin by gently urgent the dough right into a circle on a calmly floured floor, flipping it a number of instances. As soon as I’ve about an 8-inch circle, I decide up the dough and drape it over my knuckles, rotating it slowly and letting gravity do many of the work.
The bottom line is by no means forcing the dough. If it begins resisting, I put it down and let it relaxation for a couple of minutes. To observe Alex stretch the dough, take a look at my detailed put up on the way to stretch pizza dough—it consists of video demonstrations.
Creating the right baking surroundings
Even with good dough, your oven setup determines the ultimate outcome. I’ve realized that house ovens require particular methods to imitate the high-heat surroundings of conventional wood-fired pizza ovens.
Pizza stone necessities
I preheat my pizza stone at 500°F for at the least 45 minutes earlier than baking. This ensures the stone is totally heated and can create that quick sear on the underside of the pizza.
Including cornmeal or semolina flour on the pizza peel earlier than you add the dough prevents sticking and makes the switch easy.
Baking time and temperature
At 500°F, most pizzas bake in 5-7 minutes. Search for a golden, barely charred crust and cheese that’s bubbly with gentle brown spots. The excessive warmth creates these attribute charred spots that mark genuine Neapolitan-style pizza.
Serving concepts and pizza toppings
You in all probability have already got some toppings in thoughts to your pizza! However listed here are a couple of topping concepts I like, each traditional and extra distinctive:
Traditional Italian Combos
Different Favorites
- Pesto Pizza: Selfmade basil pesto with cherry tomatoes and burrata
- Truffle Pizza: White sauce base with wild mushrooms and truffle oil
- Arugula Pizza: Submit-bake addition of recent arugula and paper-thin prosciutto
For extra inspiration, take a look at my assortment of 35 pizza recipes that work completely with this dough.
Dietary notes
This Italian pizza dough recipe is vegetarian, vegan, and plant-based.
Italian Pizza Dough Recipe
This tried and examined Italian pizza dough recipe has genuine outcomes each time! These are my professional suggestions for good texture, taste, and that signature chewy-crispy crust.
- Prep Time: 1 hour
- Prepare dinner Time: 0 minutes
- Complete Time: 1 hour
- Yield: 3 medium pizzas (about 11 inches in diameter) 1x
- Class: Necessities
- Methodology: Baked
- Delicacies: Italian
- Weight-reduction plan: Vegetarian
- 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
- 8 grams on the spot or lively dry yeast (2 teaspoons)
- 7 grams kosher salt (1 teaspoon)
- 338 grams heat water (1 ¼ cups + 3 tablespoons)
- 13 grams olive oil (1 tablespoon)
- Mix the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to mix. Add the water and olive oil and stir till a raggy dough kinds. Flip the dough out onto a floured floor.
- Knead the dough by pushing with the bottom of your palm, then reforming it right into a ball. Proceed kneading for 8 minutes till the dough feels pillowy and has a easy, stretchy exterior. If the dough could be very sticky, add a small quantity of flour whereas kneading. Alternatively: connect the dough hook to a stand mixer and begin the mixer on medium-low pace, then enable the mixer to knead for 8 minutes.
- After the kneading is completed, divide the dough into 3 equal items. Utilizing floured arms, gently form every half right into a boule (ball form) by folding the dough underneath itself. Set every boule on a floured floor and dab the dough with a little bit of olive oil to maintain it moist. Cowl all boules with a humid towel and permit them to rise till doubled in measurement, about 45 minutes to 1 hour.
- The dough can be utilized instantly. Nevertheless for the BEST taste, switch the dough to separate sealed containers, giant sufficient for the dough to double in measurement once more, and retailer within the fridge for two to three days. (We at all times do that. However if you happen to assume forward, it makes for a noticeably nutty, distinctive taste that actually is one of the best do-it-yourself pizza dough you’ve ever had!) You can even freeze pizza dough you don’t plan to make use of the day of.
- **If you happen to’re utilizing the dough after refrigerating: The day of serving, take away the dough from the containers, place it on a calmly floured floor lined with a towel, and permit it to return to room temperature earlier than stretching, 30 to 45 minutes.
- When the oven is prepared, mud a pizza peel with cornmeal or semolina flour. (If you happen to don’t have a pizza peel, you need to use a rimless baking sheet or the again of a rimmed baking sheet. However a pizza peel is properly well worth the funding!)
- Stretch the dough right into a circle; see Methods to Stretch Pizza Dough or comply with these directions: To stretch the dough, place it on the pizza peel or a calmly floured floor and gently press it right into a circle, flipping a number of instances and including a pinch of flour whether it is too sticky. After you have about an 8-inch circle, decide up the dough and gently drape it over the knuckles on each of your arms. Slowly rotate it round, permitting gravity to stretch it right into a circle about 11 inches in diameter. Don’t overwork or fold the dough. If the dough begins to withstand stretching, put it down and permit it to relaxation for a couple of minutes, at which level it should stretch extra simply.
- We bake our pizzas at 500F and use a pizza peel to switch it to a preheated pizza stone within the oven: the bake time is round 5 to 7 minutes. See our pizza recipe posts for baking directions.
Notes
*Utilizing a meals scale will guarantee you may have constant outcomes each time! We use this one.