Rustic Italian Pizza Dough Recipe Video (2024)

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The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. Step by step how to video included below.

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Italian Pizza Dough Recipe – Homemade Neopolitan Style!

A quick, authentic, thin and crispy crust that is also perfect for freezing.

With a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me.

Although you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid mixer and a pizza stone, so we can make the best homemade pizza ever.

After constantly trying new recipes and formulas, and after having gone to Italy in search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep!

What makes this the best Italian pizza dough recipe ever?

  • Quick and easy to make by hand, food processor or Kitchen Aid Mixer!
  • Made with Instant or active dry yeast, (<–amazon), flour and COLD water (no proofing required).
  • Thin and crispy crust, yet still a little chewy.
  • Make ahead and refrigerate for tomorrow, freeze for later or use right away.
  • Naturally vegan, perfect for garlic knots, Stromboli, calzone, focaccia, bread sticks and even for the outdoor pizza oven.

What Is the best flour for pizza dough?

In my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required.

What is a Neopolitan Pizza Crust?

An authentic Italian thin crisp crust pizza with charred edges and only a few toppings.

Simple Topping from Casa Florentina

  • A thick homemade pomodoro sauce, arrabiata, puttanesca or marinara sauce.
  • ricotta meatballs
  • roasted cherry tomatoes
  • fresh vegan mozzarella cheese (<–sooo good)
  • spinach & artichoke
  • caramelized onions
  • marinated roasted peppers.

The Secret to Italian Pizza Dough Perfection

  1. You must bake your rustic pizza on a Pizza Stone! Lightly brush it with some olive oil and as soon as the pie comes out of the oven top it with wedges of fresh heirloom tomatoes, basil, oregano and slices of fresh mozzarella di buffala.
  2. There’s no food on Earth like a homemade pizza, but even the best recipe will be lacking something without the magic of a pizza stone. Even the most basic one gives you a close result to a wood burning pizza oven. Just remember to heat it up with your oven so it won’t crack. Give it plenty of time to warm up, eve an hour or more if you aren’t in a rush or it’s cold outside.

Note Worthy

If you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical!

watch how to make the best Italian pizza dough

Rustic Italian Pizza Dough Recipe Video (5)

5 from 102 votes

Rustic Italian Pizza Dough Recipe

The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).

Print Recipe

Prep Time:10 minutes mins

Cook Time:7 minutes mins

Rising Time:2 hours hrs

Total Time:2 hours hrs 17 minutes mins

Ingredients

Favorite Toppings

  • Caramelized onions
  • Arrabiata Sauce
  • Heirloom Tomatoes
  • Fresh Basil
  • Green Onions
  • Smoked Mozzarella Cheese
  • Sauteed Mushrooms
  • Ricotta Meatballs
  • Roasted Peppers

Instructions

  • Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525"F but check your pizza stone for max temperature).

  • In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water.

    5 cups all purpose (or 00 flour ), 1.5 tsp instant dry yeast, 1.5 tsp sea salt, 2.25 cups COLD water

  • Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.

  • NOTE - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy.

  • After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days).

    1 tbs extra virgin olive oil

  • Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).

  • Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).

    Arrabiata Sauce

  • Gently slide the pie on the preheated pizza stone in a hot 525"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.

  • Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

By Hand Method

  • Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.

  • Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.

Video

Notes

  • Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.
  • If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.

Nutrition

Calories: 410kcal | Carbohydrates: 81g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 589mg | Potassium: 140mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 5mg

Course: Pizza

Cuisine: Italian

Keyword: Pizza Dough, Vegan

Servings: 6 pizza pies

Calories: 410kcal

Author: CiaoFlorentina.com

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FAQs

What is the secret to making good pizza dough? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

What is the best flour for pizza dough? ›

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

Why is Italian pizza dough so good? ›

Because of the extreme fineness of the Italian 00 flour, it doesn't require as much water to begin kneading. And because of the decent amount of protein it doesn't take long to create the gluten structure required for that characteristic Italian crust.

What is the secret to thin crust pizza? ›

The secret to making pizza crust thinner is by rolling out as thin as you can without tearing the dough. This can be achieved by using a rolling pin and about ½ to ¾ of 1 dough ball for this recipe.

What not to do when making pizza dough? ›

The Most Common Mistakes When Making Pizza
  1. Not Letting the Dough Rest. ...
  2. Not Kneading the Dough for Long Enough. ...
  3. Using a Rolling Pin to Form the Dough. ...
  4. Overloading Pizza Toppings. ...
  5. Not Letting the Pizza Cook for Long Enough.

What is the most important ingredient in pizza dough? ›

Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.

What kind of flour do Italians use for pizza dough? ›

Double Zero Flour From Italy

I discovered Antimo Caputo Chefs 00 Flour (double zero flour) through various cooking classes. I've used this 00 flour for years and it truly makes the best pizza dough, much better than all-purpose flour.

Which yeast is best for pizza? ›

Active Dried Yeast - Most Common

Active dry yeast is the most commonly used type of yeast for making baked goods. It is yeast that has been dried out so that it has a longer shelf-life.

What is the best pizza flour from Italy? ›

Double zero flour/Tipo 00 flour

“When in Rome do as the Romans do.” Likewise, when baking Neapolitan pizza, do as the Neapolitan pizzaiolos do. Use Tipo 0 or Tipo 00 flour.

What is the secret of Italian pizza? ›

Authentic Italian pizzas are based with nonna's special fresh tomato sauce (which doesn't get cooked at all!). This rich sauce must be prepared with peeled Italian tomatoes, preferably with San Marzano peeled tomatoes, and then blanched with salt, fresh basil and extra virgin olive oil to get an original taste.

Is pizza dough better the longer you let it rise? ›

The general rule is to let pizza dough rise until it has doubled in size, which could take anywhere between 1-1.5 hours. This will give the yeast time to activate and create a light, airy texture in the crust. However, I personally prefer cold-fermenting the dough for 48 hours for extra flavor.

What makes Italian pizza dough different? ›

Italians take extra care and time to create their pizza dough. They allow the dough to sit and rise for three days to make it light and fluffy. They're also very particular about using high-quality ingredients to create a mouthwatering dish.

How do I make the bottom of my pizza crust crispy? ›

A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer.

How do you make pizza crispy underneath? ›

The steam from the base can't escape, so it condenses on your crispy surface and turns it wet and soggy. Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation.

How do you make the bottom of a pizza crispy in the pizza oven? ›

How Do You Get a Crispy Crust on a Wood Fired Pizza Oven?
  1. Getting the right temperature. Cooking your pizza in a wood-fired oven is your best chance at getting a crispy crust. ...
  2. Avoid overloading the toppings. ...
  3. Investing in a pizza stone. ...
  4. Don't skip the olive oil. ...
  5. Burning the same type wood. ...
  6. Perfecting the dough.
Jul 25, 2022

How do you make pizza dough rise better? ›

Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off. Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise.

How do you get the most flavor out of pizza dough? ›

Add sugar and oil to the dough

So what two ingredients set New York-style pizza crust apart? It's a combination of oil and sugar that gets added to the usual suspects of flour, yeast, water, and salt. When oil is added to pizza dough, it adds flavor, but more importantly, it coats individual grains of flour.

What are the best conditions for pizza dough to rise? ›

Nail the sweet spot — warm enough to rise at a decent rate, yet cool enough to develop flavor — and you're golden. Studies have shown that the optimum temperature for yeast to grow and flavor to develop is 75°F to 78°F.

Should you oil pizza dough before baking? ›

Although oil in pizza dough is not required, it may be helpful. The oil improves the dough's stretchability while also keeping it hydrated. When you bake the dough, you can see how this process works, and the oil keeps the dough supple even after cooking.

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