Italian Pizza Dough Recipe

This is the original, traditional Italian pizza dough recipe, to make an Italian pizza in your own home oven

Italian Pizza Dough Recipe

It looks like a pizza from a restaurant, but it is made in my kitchen oven and the secret is a 'Pizza Stone' plate.

This homemade pizza is easy to make and children love it.

Easier than a pizza delivery: prepare the dough the day before and the pizza is done in 15 minutes. 

Jump to Recipe

In this recipe, I make the dough with the bread machine. If you want to make the dough by hand jump to this recipe:

How to make pizza dough without the bread machine

The best thing to cook pizza on

To cook the pizza in a regular kitchen oven, I use a stone plate from Brazil called Soapstone.

You can buy it online in the USA, but not in Europe.

So if you are in Europe, you will have to look for other commercial pizza stones.

They do make the difference, the heat from the stone makes the dough cook evenly, including in the centre and gives the crust a nice crispy consistency. The same as if cooked in a pizza oven.

pizza stone plate

making pizza dough

What flour to use

The best flour to use is what here in France is called ‘Type 55’

All-purpose flour in USA

Plain flour in UK

Italian type 0

Bread machine pizza dough

Amazon affiliate link

To make the pizza dough I use the and this is my affiliate link, it is very convenient and it always comes out perfect.

If you don’t have the bread machine, see post: How to make the Pizza dough without a bread machine.

The ingredients are:

250 ml of water
450 gr of flour (Type 55, All purpose, Plain, Type 0)
1.5 tsp of salt
1 tsp of sugar
1 package of yeast

Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood.
If you want to know more about the bread machine I use you can visit the article: Kenwood bread machine

NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.

Bread machine pizza dough

Wrap the pizza dough in the fridge

Restaurant style

If you want your pizza to be like in a Restaurant let it rest overnight.

Once the dough is ready, I cover it with flour, wrap in a plastic bag (otherwise it will crawl in the fridge) and let it rest in the fridge overnight.

You don t need to do it, but the dough used the next day makes a better crust, crunchy outside and soft inside like an oven read like the ones you eat at restaurants.

 

When I am ready to make the pizza, I cut the dough into 4 equal sizes and I lay them down on a well-floured rolling mat from Tappewere, if you don t have one you can use baking paper.

This method helps to keep the mess contained.

cut the dough into 4 equal sizes

Roll the dough flat

Temperature to cook a homemade pizza

When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises.

In the meantime, I put the pizza stone in the cold oven and set the oven at 220C.

The pizza stone will heat up gradually with the oven temperature.

It is important because the stone could crack if subject to sudden changes of temperature.

Add a spoon of tomatoes sauce

Once the oven reaches the temperature of 220C, I take the pizza stone out of the oven and lay the dough on top.

Add a spoon of tomatoes sauce, a pinch of salt and spread over the dough with the back of a spoon.

spread the sauce with a spoon

What cheese to use for pizza

What cheese to use

I add 2 types of mozzarella cheese: a solid one and a grated one, but not the fresh one stored in water.

I usually don’t like to give brand names, however in this instance I would discourage the use non-Italian mozzarella.

It just doesn't taste the same!

If you cannot find anything else go with Galbani.

add pizza toppings

pizza with grilled aubergine

Choose your toppings

You can add any other toppings you like: basil, ham, Mushrooms....grilled aubergines

 

Cook it in the oven for exactly 10 minutes and your pizza is ready;

 

Buon appetito !

 

Cook the pizza for 10 minutes

What happen? Are you a craving for pizza right now?

My friend blogger Emily from the Inside the Rustic Kitchen has a recipe for you:

Instant Pizza Dough – No Rise No Yeast

 

This recipe uses the Kenwood bread machine.

If you don't have a bread machine see: How to make the Pizza dough without a bread machine.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

5 from 3 votes
Italian Pizza Dough Recipe
Italian pizza dough recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
This is the original, traditional Italian pizza dough recipe, to make an Italian pizza in your own home oven
Course: Main Course
Cuisine: Italian
Keyword: original, Pizza, traditional
Servings: 3 people
Calories: 816 kcal
Ingredients
Pizza Dough
  • 250 ml water
  • 450 gr flour (Type 55, All purpose, Plain, Type 0)
  • 1.5 tsp salt
  • 1 tsp sugar
  • 1 package of yeast
Topping
  • 60 ml tomatoes Sauce
  • 400 gr mozzarella cucina
  • 150 gr mozzarella grated for pizza optional
  • 5 basil leaves
  • salt
Instructions
  1. Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
    Bread machine pizza dough
  2. For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, otherwise it will crawl all over the fridge.
    Wrap the pizza dough in the fridge
  3. Once the dough is ready, cut it into 4 equal sizes and lay them down on a well-floured baking sheet.

    cut the dough into 4 equal sizes
  4. When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises. In the meantime, put the pizza stone in the cold oven and set the oven at 220 C.
  5. Once the oven reaches the temperature of 220C, take the pizza stone out of the oven and lay the dough on top.
  6. Add a spoon of tomatoes sauce and salt and spread over the dough with the back of a spoon.

    spread the sauce with a spoon
  7. Add the mozzarella cheese

    add pizza toppings
  8. You can add any other toppings you like: basil, ham, Mushrooms.... Cook it in the oven for exactly 10 minutes and your pizza is ready;
    Cook the pizza for 10 minutes
Recipe Notes

Calories 816 calories per serving
Fat 18 gr per serving
Carbohydrates 118 gr per serving
Proteins 32 gr per serving
Sugar 1 gr per serving
Sodium 215 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely

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  6 comments for “Italian Pizza Dough Recipe

  1. 10th October 2017 at 9:12 am

    Oh your pizza dough looks AH-MA-ZING Laura! Exactly the one I always try to make and never succeed, I really must try your method, also the overnight freezing. I don’t have a bread machine though, good that you have a traditional method on the site; Thanks for sharing your recipe and all the tips 🙂

    • Laura
      10th October 2017 at 2:36 pm

      Thanks Patty, let me know how you like it

  2. 10th October 2017 at 10:34 am

    Fantastic tips here Laura as I didn’t know about leaving the dough overnight or about heating the stone first!

    • Laura
      10th October 2017 at 2:34 pm

      Thanks. Yes, it makes a big difference

  3. Beth
    11th October 2017 at 5:15 pm

    I love using the bread machine to make dough. I always have a hard time holding the dough in the refrigerator overnight because I wake up and the bag is burst open. If you flour the dough first, it doesn’t do that? Awesome! Definitely trying that! Thanks for the tip!

    • Laura
      12th October 2017 at 3:30 am

      I put it into a large container and everything into a bag. Try using a bigger bag

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