This is the original, traditional Italian pizza dough recipe, to make an Italian pizza in your own home oven
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.
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.
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
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.
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.
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.
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.
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.
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 !
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
Italian pizza dough recipe
- 250 ml water
- 450 gr flour (Type 55, All purpose, Plain, Type 0)
- 1.5 tsp salt
- 1 tsp sugar
- 1 package of yeast
- 60 ml tomatoes Sauce
- 400 gr mozzarella cucina
- 150 gr mozzarella grated for pizza optional
- 5 basil leaves
- 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.
- 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.
- Once the dough is ready, cut it into 4 equal sizes and lay them down on a well-floured baking sheet.
- 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.
- Once the oven reaches the temperature of 220C, take the pizza stone out of the oven and lay the dough on top.
- Add a spoon of tomatoes sauce and salt and spread over the dough with the back of a spoon.
- Add the mozzarella cheese
- 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;
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 relyPIN FOR LATER: