Quick Italian Pizza dough Recipe Everyone Will Love
This Rustic Italian Pizza Dough Recipe is the ultimate guide to creating an authentic, thin, and crispy Neapolitan-style pizza crust at home. Perfect for beginners and seasoned pizza makers alike, this recipe is quick, easy, and requires no tossing skills. Whether you’re using a stand mixer or making it by hand, this dough is fail-proof and versatile—ideal for freezing, making garlic knots, calzones, or even focaccia.
Ingredients
- 5 cups all-purpose flour or 00 flour for an authentic Neapolitan touch
- 1.5 tsp instant dry yeast or active dry yeast
- 1.5 tsp sea salt
- 2.25 cups cold water
- 1 tbsp extra virgin olive oil
Instructions
- Mix It Up: In a large bowl (or your bread machine), combine the flour, yeast, and salt. Gradually add the cold water and mix until the dough comes together. If you’re using a stand mixer, switch to the dough hook and knead for 8-10 minutes until the dough is smooth and slightly sticky.
- Pro Tip: If the dough feels too sticky, add a little more flour. Too dry? A splash of water will do the trick.
- Let It Rise: Divide the dough into 6 equal pieces and shape them into balls. Place them on a lightly oiled baking sheet, drizzle with olive oil, and cover with plastic wrap. Let the dough rise at room temperature for 2 hours.
- Bonus: You can refrigerate or freeze the dough at this stage for later use.
- Preheat and Prep: While the dough rises, preheat your oven to its highest temperature (ideally 525°F or higher) with a pizza stone inside. This step is crucial for that crispy, wood-fired crust.
- Shape and Top: On a floured surface, stretch the dough into a 10-inch circle. Transfer it to a pizza peel dusted with semolina flour or cornmeal. Add your favorite toppings—think marinara sauce, fresh mozzarella, and a sprinkle of basil.
- Less is More: Keep the toppings light to let the crust shine.
- Bake to Perfection: Slide the pizza onto the preheated stone and bake for 5-7 minutes, or until the edges are golden brown. For an extra touch of authenticity, finish it under the broiler for a minute to get those charred, smoky edges.
Notes
- Freezing Tip: Freeze dough balls after shaping. Thaw at room temperature for 2-3 hours before use.
- Oven Tip: Preheat your pizza stone for at least 45 minutes. Finish under the broiler for a charred, wood-fired effect.
- Topping Tip: Use firm heirloom tomatoes to avoid a watery pizza.