Easiest Authentic Italian Home Made Pizza Dough Recipe
Pizza Dough Recipe – authentic, easy and purely Italian!
Straight from the home of the best pizza in the world, Naples in Italy. I will share with you the secret of the best authentic Italian pizza dough. I learnt this while on a 6 week cooking course in the region last Summer.
I can eat pasta and pizza every day! Living in Cyprus now doesn't give me the opportunity to eat some of my beloved Italian pizza. The crust does not have that unique Italian taste and texture. Nowadays, I prefer preparing some homemade pizza, open a bottle of Chianti and sit back in the balcony listening to the silence and dreaming of Italian starry summer nights.
So put on your apron and let's get cooking! Don't worry, no one gets the perfect round pizza shape on the first couple of tries. And no, you are not expected to start flipping the dough in the air either. Give it a shot with my step-by-step instructions.
Cook like an Italian chef! - Easy Italian recipes to try at home.
- 500 gr (4 cups) "00" Flour (or all purpose flour if you cannot find in your local store)
- 250 ml (1 cup) warm water
- 10 gr (2 tsp) salt
- 30 gr (1/2 tsp) dry active yeast
- 1 tablespoon olive oil
- A pinch of salt
- When it comes to bread and pizza dough recipes, following the exact measurements of the ingredients is essential. For this recipe it is highly recommended you cook by weight and not by volume, but just in case I have included the amount in volume in brackets.
- 1. In a small mixing bowl, dissolve the yeast in the warm water.
- 2. Place the flour on a clean flat surface. Shape it into a mound and scoop a well in the middle. Add the salt and olive oil in the well.
- 3. Mix in the yeast mixture in the well as well.
- 4. Knead the dough energetically for around 10 minutes. The dough should be smooth and elastic and comes away easily from the work surface.
- 5. Shape the dough into a ball. Lightly oil a bowl, place the dough ball in the bowl and cover it with a kitchen towel. Place the bowl in a warm area and leave it to rise for 2 hours or until it doubles in volume.
- 6. Punch the dough down to remove any bubbles. Knead it briefly and divide it into 4 dough balls. Put them on a floured surface, cover them and leave them to rise for another 1 hour.
- 7. Take 1 ball at a time while leaving the rest covered. Flour your hands and place the ball on a floured work surface. Start to spread the dough from the centre by splaying your fingers and working clockwise. Continue until the disc is around 20 cm (8 inches) in diameter. Do not touch the rim! Lift the disc with both hands and gently flip it between one hand and the other. Return the dough to the work surface, keeping the other side up. Continue to stretch the dough a little bit more until the disc is 30 cm (12 inches) in diameter. Make sure to leave the rim a little bit thicker.
- Note: Although step 7 sounds a little bit scary, it is much easier than you think. Pulling the dough by hand, instead of using a rolling pin, prevents the dough from toughening too much. It also helps if you work through step 7 in a quick pace to prevent toughening. Who knows? If you like the end result, you may get to practice more and maybe even start flipping the disc in the air!
- 8. Top with your favourite pizza topping! Pop the pizza into a preheated oven and bake until golden brown (around 10 minutes).
Learn to flip pizza dough from a world champion!
Traditional Italian Pizza Toppings - Get creative and top up your pizza with all the ingredients you love. Here are some traditional Italian pizza toppings for
Spread tomato sauce evenly over the pizza dough. (You can find some great tomato sauce readymade. If you prefer, you can try some tomato sauce with added ingredients such as garlic but I prefer to go for the plain one as a base. ) Season with salt and pepper as desired. Sprinkle with a pinch of oregano. You can also add some slices of fresh tomatoes if you like. Spread a generous amount of diced mozzarella cheese and drizzle with olive oil. Pop in the oven and bake until golden.
Quattro Stagioni (Four Seasons):
Follow the steps above for the Margherita topping. Add slices of salami, chopped black olives, sliced mushrooms and peas. Traditionally, this pizza is served with all the ingredients sectioned off into 4 sections. Personally, I prefer to have all the ingredients mixed together so that I can have a bit of everything with each slice.
Follow the steps above for the Margherita topping. Add thin strips of ham, sliced artichoke hearts, a sliced hard boiled egg and sliced mushrooms.
You don't have to be a vegetarian for a vegetarian! This pizza goes down really well especially if you need something interesting to do with your leftover veggies. Vegetables are always cooked beforehand. Grilled peppers, eggplant and spinach will taste absolutely fantastic. Start off with following the steps to the Margherita topping and then spread the veggies on top.