Name: Italian pizza dough recipe
Yield: 2
Cuisine: mediterranean
Ingredients: 500g Tipo 00 flour (or another finely ground type of wheat flour); 325ml lukewarm water; 15g fresh yeast; 10g salt; 1 tablespoon of extra virgin olive oil

MY pizza dough recipe sticks to the traditional methods that have been passed down from generation to generation and allows you to create a delicious Neapolitan pizza at home that will enchant your senses.

I can proudly claim to have spent two months in Rome, where I made all the classic Italian dishes together with an Italian nonna. From pasta al ragu to homemade pizza dough. My pizza dough doesn't need much, just love and time.s.

Italian pizza dough recipe

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Cuisine

mediterranean

Author:

Stefie

Servings

Prep Time

15-20 minutes

rest time

2h-48h

Ingredients

500g Tipo 00 flour (or another finely ground type of wheat flour)
325ml lukewarm water
15g fresh yeast
10g salt
1 tablespoon of extra virgin olive oil

Directions

Quick version (2 hours)

Activate yeast:Add the fresh yeast to lukewarm water and let sit for about 5 minutes until bubbles form.
Prepare dough: Place the flour in a large bowl, make a well in the centre and pour in the yeast water. Add salt and olive oil.
Knead dough:
Mix the dough in the bowl and then turn it out onto a lightly floured work surface.Knead the dough for about 10 minutes until it is smooth and elastic.
Resting time:Place the dough in a lightly oiled bowl, cover with a damp cloth and leave to rest in a warm place for 1-2 hours until it has doubled in volume.
Portioning the dough:
Put the risen dough on a floured surface and divide into 2 portions.Form each portion into a ball, cover and let rest briefly (about 20 minutes).
Forming the pizza and baking:Preheat the oven to the maximum temperature (250-280°C), preferably with a pizza stone.Form the dough into a circle and add the toppings as desired.
Place the pizza on the hot stone or a baking tray and bake for 8-12 minutes, until the crust is crispy and the topping has melted.

48-hour version (long rising time for intense flavour)

Activate the yeast:Dissolve fresh yeast in 325 ml lukewarm water.
Prepare the dough:
Put the flour in a large bowl, make a well in the centre and pour in the yeast water.Add the salt and olive oil.
Knead the dough:Mix everything together well and knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
First hour of rising at room temperature:
Place the dough in a lightly oiled bowl and cover with a damp cloth.Let rest at room temperature for one hour.
Proofing time – 48 hours in the refrigerator:After the first hour, place the dough in the refrigerator and let rest for 24 to 48 hours. The long fermentation produces a particularly aromatic dough.
Folding the dough: Take the dough out twice during the 48 hours and knead briefly to release the tension.
Get the dough out of the fridge:Take the dough out of the fridge 1-2 hours before baking so that it can reach room temperature.
Portion the dough:Place the dough on a floured surface and divide into 2 portions.
Form each portion into a ball and leave to rest for 20-30 minutes.
Form the pizza and bake:Preheat the oven to the maximum temperature (250-280°C), ideally with a pizza stone.
Form the dough into a circle and add the toppings as you like.Place the pizza on the hot stone or a baking tray and bake for 8-12 minutes, until the edge is crispy and the toppings have melted.

Recipe Note

I recommend making the 48-hour version as they do in Italy – it definitely pays off in terms of flavour and quality.

Hi! I’m Stefie 👩🏻‍🍳 a passionate chef

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