Ever wanted to make a truly authentic Italian pizza at home, only to be disappointed by store-bought dough that just doesn’t taste right? Those premade options are often loaded with preservatives and additives to keep them on shelves longer, and they usually contain sugar to speed up the rising process. Luckily, making delicious, real Italian pizza dough is way easier than you might think, and you only need four ingredients!
What You’ll Need (For Two Pizzas)
To start, here’s what you’ll need for an authentic dough:
- 300 grams or 2 ½ cups of 00 flour (I prefer Caputo, but any high-quality 00 pizza flour works great)
- 180 ml or ¾ cup hand warm water
- 6 grams or 1 ¼ tsp salt
- 2.4 grams or ¾ tsp dry yeast
- 1 tbsp olive oil (optional, for better browning in ovens under 400°C / 750°F; skip if your oven can get hotter, as olive oil can burn)
Let Time Do the Magic
Good pizza takes time, so it’s best to start at least 8 hours before you plan to eat. Starting in the morning is perfect, or, for even more flavor, prepare it the day before and let it rest in the fridge. This slows the rise, adding depth to the dough.
Step-by-Step Instructions
1. Mixing the Dough:
If you have a stand mixer with dough hooks, this will be a breeze. But making it by hand is simple, too. Start by dissolving the salt in the warm water, then add the flour, yeast, and optional olive oil to a mixing bowl. Knead by hand for about 15 minutes, or 5-10 minutes in the mixer. The dough is ready when you can stretch it thin without tearing – you should be able to see through it when you pull gently.
2. First and Second Rise (1.5 hours + 6 hours):
Let the dough rest at room temperature under a damp cloth for about 1.5 hours, or until it doubles in size. When it has, give it a brief knead and divide it into individual pizza balls. Cover these with the damp cloth and let them rise for 6 more hours. You can pause here if you want – simply refrigerate the dough and bring it to room temperature 4 hours before baking.
Shaping the Pizza
Now comes the fun part – shaping the pizza. Start by flattening each ball gently with your palm. Then, using one hand to press the center and the other to stretch from the edges, rotate the dough until you have your desired shape. Want to try tossing it in the air? Go for it! (But it’s totally optional.)
Sauce and Toppings
For sauce, I recommend Mutti Pizza Sauce – I’ve tried many, and it’s the best. You can order it online if you can’t find it locally. When it comes to toppings, keep it simple. Too many toppings can make it tough to cook evenly. I like mozzarella with spicy salami, onions, and garlic, or a mix of mozzarella, onion, tuna, and ham. (It sounds unusual, but trust me, it’s delicious!)
Baking to Perfection
For the best crust, cook your pizza at the highest temperature your oven will go. Mine maxes out at 270°C / 520°F, and it works great. I bake the pizza on a baking sheet with parchment paper, but a pizza stone is a good option for an extra-crispy base. Bake times will vary based on your oven; for me, it takes about 6 minutes, but a hotter oven can cook it even faster.
Good luck making your own delicious Italian pizza! I’d love to hear how it turned out, so share your experiences in the comments below.
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