Italian pizza dough Recipe
Italian · Main course · 20 min total
This classic Italian pizza dough yields a crispy yet chewy crust, perfect for homemade pizzas. Simple ingredients and a long, slow rise develop deep flavor.
20
min prep
min prep
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4 cups (500g) all-purpose or bread flour
- 1 ½ cups (355ml) warm water (110°F/45°C)
- 2 teaspoons (6g) active dry yeast
- 2 teaspoons (12g) fine sea salt
- 1 tablespoon (15ml) extra-virgin olive oil
Instructions
- In a small bowl, dissolve yeast in warm water and let stand 5 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil; stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled.
- Punch down dough, divide into 4 equal pieces, shape into balls, and let rest covered for 30 minutes.
- Stretch or roll each ball into a 10-inch round on a floured surface. Top as desired and bake at 500°F (260°C) for 8-12 minutes.
Tips
- For best flavor, refrigerate the dough after the first rise for 24-72 hours.
- Freeze individual dough balls wrapped tightly for up to 3 months.
- Use a pizza stone or preheated baking sheet for a crisper crust.
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