Description
A classic Italian-style pizza dough that yields a soft, chewy, and slightly crisp crust. This recipe makes enough for four 12-inch pizzas — perfect for pizza night with friends or freezing for later!
Ingredients
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600 mL warm water
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7 cups (1 kg) “00” flour (or all-purpose flour as a substitute)
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2.5–3 tablespoons (25 g) fresh yeast or 2 teaspoons (7–8 g) dried yeast
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6 tablespoons extra virgin olive oil
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1.5 teaspoons salt
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2 teaspoons sugar
Instructions
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In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5–10 minutes, until foamy.
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In a large mixing bowl or stand mixer, add the flour and salt. Mix to combine.
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Make a well in the center and pour in the yeast mixture and olive oil.
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Mix until a dough forms. Knead by hand on a floured surface for 10 minutes or with a dough hook in a mixer for 6–8 minutes until smooth and elastic.
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Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–1.5 hours or until doubled in size.
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Punch down the dough and divide into 4 equal parts. Shape into balls.
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If not using immediately, wrap the dough balls individually and refrigerate for up to 3 days or freeze for later.
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To use, bring dough to room temperature, roll out to 12-inch circles, and top as desired.
Notes
“00” flour gives the most authentic texture but all-purpose works fine in a pinch.
Use a pizza stone or preheated baking steel for best crust results.
For more flavor, let the dough cold-ferment in the fridge overnight.
- Prep Time: 15 minutes
- Cook Time: Varies (based on pizza cooking method)
- Category: Dough / Base
- Method: Kneading & Rising
- Cuisine: Italian
Keywords: Pizza dough, homemade pizza crust, Italian dough, 00 flour pizza, pizza base