The Best Homemade Italian Pizza Dough

By zhanghengshuo

5 Person

400 Minutes

0 Calories

This is the ONLY recipe you’ll ever need for authentic, thin and crispy, Italian homemade pizza dough – Naturally vegan and dairy-free and just 5 ingredients needed! This is a super easy version of the traditional Neapolitan pizza dough, and believe me, it is just as tasty. This homemade pizza dough is perfect to make round Italian-style thin and crisp pizza at home.

Ingredients

2 pounds Strong flour, sifted
1 tbsp. Extra-virgin olive oil
1 tbsp. Fine sea salt
1/2 tsp. Dry active yeast
500 ml Lukewarm water

Method

01

In a small mixing bowl, whisk together the water with active dry yeast until dissolved. Pour the mixture into the mixer, add olive oil, and using your dough hook attachment, start mixing on low speed, and slowly incorporate the sifted flour.
02

Mix all ingredients for about 5-6 minutes, adding the salt towards the end, until the dough is smooth and stops sticking to the sides of the bowl. If the dough is still too sticky sprinkle on a little more flour if it's too dry add a little more water.
03

Transfer the dough onto a clean surface sprinkled with flour and work with your hands until smooth and even.
04

Transfer the dough in a lightly oiled bowl and cover with cling film or a damp kitchen towel. Allow resting in a warm place for about 2-3 hours, until the dough has doubled in size.
05

Transfer the dough to a lightly floured surface and divide it into 180-200gr pieces with the help of a dough scraper.
06

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 kitchen towel.
07

Allow the dough balls to rise for an extra 3-4 hours, then use within 6 hours.

Related Tags

Pizza Dough Recipes

Italian Recipes

The Best Homemade Italian Pizza Dough

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 5 servings
Prep Time 20 Mins
Cook Time 380 Mins
Total Time 400 Mins

02 Ingredients

2 pounds Strong flour, sifted

1 tbsp. Extra-virgin olive oil

1 tbsp. Fine sea salt

1/2 tsp. Dry active yeast

500 ml Lukewarm water

03 Method

Step 1

In a small mixing bowl, whisk together the water with active dry yeast until dissolved. Pour the mixture into the mixer, add olive oil, and using your dough hook attachment, start mixing on low speed, and slowly incorporate the sifted flour.

Step 2

Mix all ingredients for about 5-6 minutes, adding the salt towards the end, until the dough is smooth and stops sticking to the sides of the bowl. If the dough is still too sticky sprinkle on a little more flour if it's too dry add a little more water.

Step 3

Transfer the dough onto a clean surface sprinkled with flour and work with your hands until smooth and even.

Step 4

Transfer the dough in a lightly oiled bowl and cover with cling film or a damp kitchen towel. Allow resting in a warm place for about 2-3 hours, until the dough has doubled in size.

Step 5

Transfer the dough to a lightly floured surface and divide it into 180-200gr pieces with the help of a dough scraper.

Step 6

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 kitchen towel.

Step 7

Allow the dough balls to rise for an extra 3-4 hours, then use within 6 hours.

04 Author