Homemade Pizza Dough - Italian Recipe
User Reviews
4.9
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Prep Time
20 mins
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Additional Time
6 hrs
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Total Time
20 mins
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Servings
4 pizza bases
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Calories
554 kcal
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Cuisine
Italian
Homemade Pizza Dough - Italian Recipe
Description
The dough begins by proofing yeast and sugar in lukewarm water until bubbly, then combining with olive oil and flour while carefully mixing to achieve correct hydration and texture. Sea salt is mixed with a portion of water and added later to preserve yeast activity. Kneading until the dough is smooth and elastic ensures proper gluten development. Resting the dough in an oiled bowl covered with plastic wrap or a damp towel allows it to rise and develop flavor and structure.
This dough is the base for classic Italian pizzas like Margherita, topped with marinara sauce, fresh mozzarella, and basil. It provides a crust that is tender yet with a slight chewiness and a mild, yeasty aroma.
Key practical advice includes attention to flour type and water temperature, sifting flour for aeration, proper kneading until the dough springs back slowly when poked, and avoiding overheating during mixing. The dough can be frozen for later use, making it convenient to prepare ahead.
Ingredients
For The Dough:
- 500 ml water lukewarm
- ½ teaspoon dry active yeast 1.5 gr, or fresh yeast 0.17 oz/5 gr
- sugar a pinch
- 3 teaspoon salt fine sea salt
- 1 tablespoon extra-virgin olive oil
- 900 g flour choose btw bread flour/ flour 00/pizza flour, medium-strong
For Pizza Margherita:
- 400 g marinara sauce or pizza sauce
- 300 g fresh mozzarella sliced and pat dry with kitchen paper, balls
- basil handful, leaves
Instructions
- Place 450 ml of lukewarm (do not use hot water!) water in a small bowl, sprinkle the yeast and a pinch of sugar on top, mix and let it rest for 5-10 minutes, until the mixture is nice and bubbly.
- In a separate small bowl mix the remaining 50 ml of water with the sea salt and set it aside.
- Pour the water + yeast mixture into the mixer, add the olive oil, and using your dough hook attachment, start mixing on a low speed, and slowly incorporate the sifted flour.
- Mix together all ingredients for about 5 minutes, adding the water+ salt mixture towards the end, and continue to mix until the dough is smooth and stops sticking to the sides of the bowl. If the dough is still too sticky sprinkle in a little more flour, if it's too dry add a little more water.
- Transfer the dough onto a clean work surface sprinkled with flour and work it with your hands until smooth and even.
- Transfer the dough in a lightly oiled large bowl and cover with plastic wrap or a damp kitchen towel. Place the bowl in a warm place (about 24-27°C) and rest the dough for about 2-3 hours, until it has doubled in size. To check if the dough is ready, lightly dip your finger into the dough, if the hole bounces back slowly, then the dough is ready.
- Transfer the dough to a lightly floured surface. Divide the dough into 6-7oz (180-200gr) pieces with the help of a dough scraper or a sharp knife.
- Work each dough piece with your hands until forming a smooth and even ball, then transfer into a lightly oiled tray and cover with a slightly damp kitchen towel.
- Allow the dough balls to rise for an extra 3 hours, and use within 6 hours.
How to bake the pizza base:
- Preheat your oven to 250°C-280°C. If you have the fan option, place the baking tray (or pizza stone) on the middle rack, otherwise, place the baking tray on the lowest rack.
- Stretch the pizza ball with your hands forming a large circle, and spread just enough pizza sauce on top, leaving a border for the pizza crust.
- Carefully slide the pizza onto the baking tray or pizza stone and place it in the oven. Bake the pizza for about 3 minutes. Add sliced mozzarella and cook for a further 1-2 minutes.
- Remove the pizza from the oven, scatter a few basil leaves on top and serve.
Notes
- Some active dry yeast brands can be mixed directly with flour; check package directions.
- Use the right flour type and lukewarm water temperature for best dough texture.
- Sift flour before mixing to avoid lumps and aerate the dough.
- Add salt mixed with water late in the process to protect yeast activity.
- Knead until dough is elastic and springs back when pressed.
- Do not over-knead to prevent overheating and damaging gluten structure.
- Let dough rise until doubled for better digestibility.
- The dough can be frozen for storage and used later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pizza bases
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 554kcal | 28% |
| Carbohydrates | 106.8g | 36% |
| Protein | 19.5g | 39% |
| Fat | 2.4g | 4% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 1165mg | 49% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Calcium | 3mg | 0% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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