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Real Italian Pizza Dough

Real Italian Pizza Dough uses simple ingredients and traditional preparation techniques.Flour, water, yeast, and salt create a soft and elastic dough.Slow fermentation develops flavor and improves the dough's texture.Hand stretching preserves the delicate air bubbles formed during fermentation.A very hot oven produces a beautifully blistered crust and airy edges.Use this dough for classic homemade Italian-style pizzas.
Print Recipe
Prep Time 20 minutes
Cook Time 12 hours 10 minutes
Total Time 12 hours 30 minutes
Course Bread, Main Course
Cuisine Italian
Servings 4
Calories 480 kcal

Ingredients
  

  • 500 g Tipo 00 flour
  • 325 g lukewarm water
  • 15 g fine sea salt
  • 2 g instant yeast
  • Tipo 00 flour or semolina flour, for dusting
  • Olive oil, optional for lightly greasing containers

Instructions
 

Measure the Ingredients

  • For consistent results, weigh the flour and water with a kitchen scale.
    Pizza dough is sensitive to small changes in hydration, so measuring by weight is more reliable than measuring flour by cups.

Combine the Water and Yeast

  • Pour the water into a large mixing bowl.
    Add the instant yeast and stir briefly.
    The water should be cool to lukewarm rather than hot.

Add the Flour

  • Add approximately 80% of the flour to the water.
    Mix with your hand or a wooden spoon until a shaggy dough forms.

Add the Salt

  • Add the salt.
    Continue mixing while gradually incorporating the remaining flour.
    The dough should become soft and slightly sticky but not excessively wet.

Knead the Dough

  • Transfer the dough to a lightly floured work surface.
    Knead for approximately 8–10 minutes.
    Stretch the dough, fold it back onto itself, and continue until it becomes smoother and more elastic.
    You can also use a stand mixer fitted with a dough hook and knead on low speed until the dough becomes elastic.

Check the Dough

  • The finished dough should feel soft, smooth, and elastic.
    If you gently stretch a small piece, it should become thin without immediately tearing.
    Avoid adding large amounts of extra flour because this can make the crust heavy.

First Fermentation

  • Place the dough in a lightly oiled bowl or covered container.
    Cover it tightly.
    Allow it to ferment at room temperature for approximately 1–2 hours.
    It does not necessarily need to double completely at this stage.

Cold Fermentation

  • For the best flavor, transfer the covered dough to the refrigerator.
    Allow it to ferment for 12–48 hours.
    A longer fermentation generally produces more developed flavor and a pleasantly airy texture.

Divide the Dough

  • Remove the dough from the refrigerator.
    Divide it into four equal portions, approximately 210 g each.
    Shape each portion into a smooth ball by folding the edges underneath and gently tightening the surface.

Final Proof

  • Place the dough balls in covered containers or a dough tray.
    Allow them to sit at room temperature for approximately 1–2 hours before baking.
    The dough should become soft, relaxed, and slightly puffy.

Preheat the Oven

  • Place a pizza stone or pizza steel in the oven if available.
    Preheat the oven to its highest practical temperature, ideally around 475–550°F (245–290°C).
    Allow the stone or steel to heat thoroughly for at least 30–45 minutes.
    For a dedicated pizza oven, temperatures around 700–900°F (370–480°C) can produce a more traditional Neapolitan-style result.

Shape the Pizza

  • Lightly dust your work surface with flour or semolina.
    Place one dough ball on the surface.
    Gently press the center with your fingertips, working outward.
    Leave a thicker border around the edge for the crust.
    Lift and stretch the dough carefully until you have a thin center with a slightly thicker rim.
    Avoid using a rolling pin because it can press out the gas bubbles that create an airy crust.

Add Your Toppings

  • Transfer the shaped dough to a pizza peel or parchment if needed.
    Add a thin layer of tomato sauce.
    Add mozzarella and your preferred toppings.
    Avoid overloading the pizza because excessive toppings can make the center soggy.

Finish and Serve

  • Remove the pizza carefully.
    Add fresh basil, a drizzle of extra-virgin olive oil, or a small amount of freshly grated Parmesan if desired.
    Slice and serve immediately.
    Repeat with the remaining dough balls.

Notes

  • Tipo 00 flour: This finely milled Italian flour is excellent for pizza, although other strong bread flours can also work.
  • Hydration: This recipe uses approximately 65% hydration, producing a dough that is soft but manageable.
  • Yeast: Only a small amount of yeast is needed when using long fermentation.
  • Fermentation: Refrigerated fermentation develops more flavor than a very quick dough.
  • Temperature: A hotter oven produces a more blistered and airy crust.
  • Hand stretching: Avoid rolling the dough because it can remove valuable fermentation gases.
  • Toppings: Keep toppings light for a crisp, well-baked center.
  • Pizza stone: A thoroughly preheated stone or steel improves heat transfer and crust development.

 

Keyword Authentic Italian Pizza Dough, homemade pizza dough, Italian Pizza Crust, Neapolitan Pizza Dough, Real Italian Pizza Dough, Traditional Pizza Dough