Italian Style Pizza Dough
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Resting Time
5 hrs
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Total Time
5 hrs 20 mins
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Servings
4 14-inch crusts
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Calories
759 kcal
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Course
Main Course
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Cuisine
Italian
Italian Style Pizza Dough
Description
The Italian Style Pizza Dough recipe is a straightforward yeast dough combining instant dry yeast, sugar, salt, warm water, olive oil, and a generous amount of all-purpose or 00 flour. The dough is kneaded until it forms a soft ball, clean of bowl sides, indicating a well-developed gluten network ideal for pizza.
After kneading, the dough is divided into portions and left to rest covered for 4 to 5 hours. This slow fermentation time allows yeast to activate fully and the dough to develop complex flavors and improved elasticity. When ready, the dough is rolled into large circles and prepared for toppings.
Baking takes place in a very hot oven, ideally at 550°F, on a pizza stone or pan to produce the desired chewy crust with slight crispness on the edges. Using 00 flour, if available, creates a silkier dough that absorbs less liquid, lending a traditional Italian texture. All-purpose or bread flour are acceptable substitutes, though the crust texture will vary slightly.
For baking, placing a pizza stone in the center rack preheated with the oven ensures even heat distribution. Optionally broiling toward the end helps brown toppings. This dough recipe forms a base suitable for a wide variety of pizza toppings and styles.
Ingredients
- 2 teaspoons instant dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 3/4 cups water warm
- 1/3 cup olive oil
- 5 to 6 cups all-purpose flour or 00 flour
Instructions
Basic Pizza Dough Recipe
- In the bowl of a stand mixer, combine yeast, sugar, salt, water, olive oil, and 5 cups of flour.
- Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean, adding more flour as necessary to achieve this texture.
- Divide the dough into four to six equal pieces. Dust with flour and place on a baking sheet or large try. Cover and let rest 4 to 5 hours.
To Bake:
- When ready to bake, roll dough into large circles. Place crust on a pizza pan or cornmeal dusted pizza peel. Top with desired toppings.
- Bake pizza in a 550 degree oven on the pizza pan, or transfer the pizza from the pizza peel to a pizza stone. Bake until toppings are warm, bubbly, and browning.
Notes
- Caputo Tipo 00 flour is preferred for traditional texture but all-purpose or bread flour can be used.
- Preheat a pizza stone in a 550°F oven for best crust results.
- Bake pizza until toppings bubble and begin to brown, optionally finishing under broil for a golden top.
- The dough rests 4 to 5 hours covered, allowing flavor and elasticity to develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 414-inch crusts
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Serving | 1whole pizza crust | |
| Calories | 759kcal | 38% |
| Carbohydrates | 125g | 42% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Sodium | 884mg | 37% |
| Potassium | 224mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Calcium | 27mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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