For best results, use a kitchen scale to measure your flour. This ensures consistent results every time. If using active dry yeast, dissolve it in the lukewarm water with a pinch of sugar before adding it to the flour. Don't skip the scoring of the dough before the first rise – it helps to control the expansion and prevents the crust from tearing during baking. For a crispier crust, brush the pizza stone with olive oil before placing the pizza on it. Feel free to experiment with different flours, such as bread flour or semola, to change the texture and flavor of the crust. To make the dough ahead of time, you can refrigerate it after the first rise for up to 24 hours. Just bring it back to room temperature before shaping and baking.
Real Italian Pizza Dough
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING4 People
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VIEWS10
Transport yourself to a rustic Italian pizzeria with this authentic pizza dough recipe. Simple ingredients and a patient rise yield a flavorful, chewy crust perfect for any topping combination. Ideal for pizza nights, calzones, or even a hearty focaccia. Get ready for pizza perfection!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate96 g
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Fiber4 g
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Protein13 g
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Saturated Fat1 g
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Sodium1168 mg
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Sugar0 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Gently warm the oven: Preheat your oven to the lowest setting. (5 minutes)
02
Step
2 mins
Combine dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Turn the mixer on low speed. (2 minutes)
03
Step
3 mins
Activate the yeast: Crumble the fresh yeast into small pieces and add it to the flour mixture. Slowly pour in the lukewarm water. (3 minutes)
04
Step
3 mins
Incorporate and mix: Scrape the sides of the bowl to ensure all the flour is incorporated. Mix until the dough begins to pull away from the sides and form a ball. (3 minutes)
05
Step
2 mins
Add olive oil: Drizzle in the olive oil and mix until fully incorporated, creating a smooth and elastic dough. (2 minutes)
06
Step
6 mins
Knead the dough: Knead on low speed for 5-6 minutes, adding 1-2 tablespoons of extra flour if needed to prevent sticking. The dough should be soft but not sticky. (6 minutes)
07
Step
2 mins
First Rise: Remove the dough from the bowl and form it into a ball by hand. Return the dough to the bowl, lightly greased with olive oil, and score the top with an 'X'. Cover the bowl with a damp cloth. (2 minutes)
08
Step
8 hrs
Proofing: Turn off the oven and place the dough in the oven to rise for at least 1 hour, or up to 8 hours for a deeper flavor. The longer it rises, the better the flavor will be. (60-480 minutes)
09
Step
5 mins
Second Knead: Remove the dough from the oven and reattach the bowl to the stand mixer. Uncover and gently punch down the dough to release the air. Knead on low speed for 5 minutes. (5 minutes)
10
Step
20 mins
Preheat oven and pizza stone: Meanwhile, place a pizza stone or baking tray on the lowest rack of the oven and preheat the oven to 450°F (230°C). (20 minutes)
11
Step
5 mins
Shape the Pizzas: Cut the dough into 4 equal pieces and roll each into a ball. Dust with flour if needed to prevent sticking. Place the balls on a sheet pan and cover with a damp cloth. (5 minutes)
12
Step
10 mins
Roll and Top: Roll out each ball into a 9-inch circle. Top with your desired toppings, being careful not to overload the dough (no more than 1 cup of sauce per pizza). (10 minutes)
13
Step
12 mins
Bake: Carefully place the pizza on the preheated pizza stone in the oven. Immediately lower the oven temperature to 410°F (210°C) and bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The baking time will depend on your toppings. (12 minutes)
14
StepRepeat: Repeat with the remaining pizzas. Let cool slightly before slicing and serving. Enjoy!
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Antone Cruickshank
Jun 30, 2025This recipe is a game changer! The dough is so easy to work with and the flavor is incredible.
Madalyn Okon
Jun 25, 2025I've tried so many pizza dough recipes, and this is by far the best. The long rise really makes a difference in the flavor.
Estevan Gleason
Jun 22, 2025My family absolutely loved this pizza! It tasted just like the pizza we had in Italy.
Ima Cronin
Jun 20, 2025I used bread flour instead of all-purpose flour, and it gave the crust a really nice chewiness.
Dudley Gleichner
Jun 19, 2025I'm a beginner baker, and I was intimidated to try making pizza dough, but this recipe was so clear and easy to follow. The results were amazing!