Learn how to make authentic pizza dough with this Italian pizza dough recipe. It’s super easy to make and only requires a few ingredients.
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Easy pizza dough recipe
Have you ever tried to make your own pizza dough, but it never turns out right? There are so many recipes on the internet that it can get hectic when trying to find an authentic pizza dough recipe.
Luckily, I’ve discovered the best pizza dough recipe, so your search ends here. All you need is some double zero flour, water and fresh cake yeast.
I bake all my breads with fresh cake yeast because that’s what they use in Europe, so I knew if someone posted a recipe with that type of yeast, it would be close to authentic. Instant yeast just doesn’t have that depth of flavor that fresh yeast has.
For the pizza recipe, I purchased a Mozzarella, basil and prosciutto roll in the fancy cheese section of the deli. It was cheaper than buying the separate ingredients and was the perfect amount for three pizzas. I hope you find the time to make this. You won’t be disappointed.
Italian Pizza Dough
Ingredients
Pizza Dough
- 14 grams fresh cake yeast, or one package active dry yeast
- 1/4 cup water
- 100 grams Type 00 Italian flour
- —————————————————-
- 1 cup water
- 300 grams Type 00 Italian flour
- 5 grams salt
Pizza Topping
- Olive oil
- Tomato sauce
- Mozzarella, basil, prosciutto roll (sliced)
- Parmesan cheese
- Toppings, pepperoni, caramelized onion, goat cheese, tomato, etc.
- Paul Prudhomme’s Pizza and Pasta Spice, optional
- Picante oil, optional
Instructions
- Starter: Mix the yeast and water and let rest for about five minutes. Stir in 100 grams of flour to make a starter dough. Cover with saran wrap and let rise at room temperature for one hour.
- Mix: Place 1 cup water in stand mixer and add the starter dough. Use dough hook and mix on low until it starts to bubble and combine. Add in the flour and salt. Mix on low for 2 minutes, then on medium-high for 4-5 minutes until the dough is soft and silky.
- Rise: Divide the dough into three parts and shape into balls by pulling the sides into the center. Set on the counter seam side down and cover with a damp towel. Let rise for 2 hours.
- Roll: Dust counter with flour. Pick up a dough ball and stretch it on all sides. Then, place it on the counter and roll it out to 1/8-inch thick. Before topping it, be sure you can pick it up off the counter. I used a pizza board sprinkled with cornmeal and baked it in a 450 degree oven on a pre-heated Pampered Chef pizza stone.
Cooking the Pizza
- Toppings: Once the dough is rolled out. Drizzle it with olive oil and spread along the surface, leaving the crust dry. Spoon on 1/2 cup of tomato sauce (I used a jar of Italian sauce I brought back from Italy). You don’t want it to be too thick. Add slices of the cheese roll. Top with any other ingredients of your choosing. Sprinkle with Parmesan cheese and the pizza spice and drizzle with Picante oil.
- Bake: Place on the pizza stone (or a cookie sheet or the oven rack) and bake at 450 degrees for 5-10 minutes, depending on the texture you like. Remove from oven, slice and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for Italian pizza dough
Pizza Dough
- Fresh cake yeast or one package of active dry yeast: Fresh cake yeast has a sweeter, richer flavor than regular yeast. However, you can use active dry yeast if you can’t find cake yeast.
- Water: Used for activating the yeast. Needs to be 110-115F.
- Type 00 Italian flour: Finer than regular flour, leading to a dough that doesn’t tear when you roll it out.
- Salt
Pizza Toppings
- Olive oil
- Tomato sauce
- Mozzarella, basil, prosciutto roll
- Parmesan cheese
- Toppings (pepperoni, caramelized onion, goat cheese, tomato, etc.)
- Paul Prudhomme’s Pizza and Pasta Spice (optional)
- Picante oil (optional)
See the full recipe card for servings and a full list of ingredients.
How to make Italian pizza dough
- Starter: Mix the yeast and water and let rest for about five minutes. Stir in 100 grams of flour to make a starter dough. Cover with saran wrap and let the dough rise at room temperature for one hour.
- Mix: Place 1 cup water in the bowl of your stand mixer and add the starter dough. Use the dough hook attachment and mix on low speed until it starts to form air bubbles and combine. Add in the flour and salt. Mix on low for 2 minutes, then on medium-high for 4-5 minutes until the dough is soft and silky.
- Rise: Divide the ball of dough into three parts and shape it into balls by pulling the sides into the center. Set on the counter seam side down and cover with a damp towel. Let rise for 2 hours.
- Roll: Dust counter with flour. Pick up a dough ball and stretch it on all sides. Then, place it on a lightly floured surface and roll it out to 1/8-inch thick using a rolling pin. Before topping it, be sure you can pick it up off the counter. I used a pizza board sprinkled with cornmeal and baked it in a 450F oven on a pre-heated Pampered Chef pizza stone. You can also use a regular baking stone.
Cooking the Pizza
- Toppings: Once the dough is rolled out. Drizzle it with olive oil and spread along the surface, leaving the crust dry. Spoon on 1/2 cup of tomato sauce (I used a jar of Italian sauce I brought back from Italy). You don’t want it to be too thick. Add slices of the cheese roll. Top with any other ingredients of your choosing. Sprinkle with Parmesan cheese and the pizza spice and drizzle with Picante oil.
- Bake: Place on the pizza stone (or a cookie sheet or the oven rack) and bake at 450 degrees for 5-10 minutes, depending on the texture you like. Remove from oven, slice and enjoy.
How to serve Italian pizza dough
Add your favorite toppings and bake your pizza dough in a regular oven or pizza oven. Slice it up and enjoy.
Storage
Uncooked Italian pizza dough can be stored in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 3 months.
Frequently Asked Questions
Yes. In fact, it’s better to make the pizza dough ahead of time as it allows the flavors to develop even further. I recommend at least 24 hours in advance, but even 3-4 days would be fine, too. You can even freeze the dough for up to 3 months. When you’re ready to use it, let the frozen dough thaw overnight in the fridge.
Yes. The texture may be different, but it’s perfectly fine to use for this recipe.
Yes. Fresh yeast has a deeper flavor, giving you that truly authentic Italian pizza dough.
For a thinner crust, roll out your dough with a rolling pin until it’s super thin. If you prefer a thicker crust, don’t roll it as thin.
Nope. A regular oven will work just fine.
3 hours.
Looks delicious! Thank you for linking up to the Virtual Pizza Party! 🙂