The Only Italian Pizza Dough Recipe You'll Need

I love crafting dough that reflects true Italian flavors. Combining 500 grams of 00 flour, lukewarm water, a smidgen of active dry yeast, salt, and extra virgin olive oil yields a Light Pizza Dough Recipe that captivates me. Every detail of this process sparks my passion for creating authentic pizzas.

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I’ve always been fascinated by the art of making that perfect Italian pizza dough from scratch. I recently stumbled upon a method that changed everything for me.

In this recipe, I use 500 grams of Italian tipo “00” flour, 325 ml of lukewarm water, 2 grams of active dry yeast, 10 grams of salt, and a tablespoon of extra virgin olive oil to create a dough that’s just as light and tasty as the ones featured in those viral pizza dough videos. I love how this recipe echoes some of the best techniques from classics like the well-known pizza dough styles, yet it remains simple enough for any home chef.

The process might seem daunting at first, but once you try it, you’ll realise how these basic ingredients are all you really need to make restaurant-quality pizza dough right at home. Trust me, once you’ve tasted it, you’ll never look back!

Why I Like this Recipe

I like this pizza dough recipe for a few reasons:

1. I love how simple it is to follow even when I’m not the best cook. Mixing the water, yeast, olive oil, and flour together and then kneading it by hand makes me feel like I’m actually making a real Italian pizza at home.
2. I really enjoy watching the dough rise because it always amazes me how much it doubles in size. It’s so satisfying to see that transformation and know that the crust is gonna be crispy and golden.
3. This recipe is super versatile because once you get the hang of it you can add any toppings you want. I love that I can get creative and try different ingredients every time.
4. What really gets me is that I know I’m using quality ingredients like real Italian tipo “00” flour. It might seem simple, but the tip from a chef to home style really makes it feel special and authentic.

The only italian pizza dough recipe you need is exactly that. I mean, it’s the go-to method that chefs use and share with regular folks like us. It’s got all the tips, tricks, and hacks that make it easy to follow even if you mess up a little here and there. I appreciate that it doesn’t feel overly complicated and that you can enjoy the process and the final product even when it’s made by someone like me.

Ingredients

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Italian tipo “00” flour is essential, offering a fine texture and plenty of carbohydrates for energy.
Lukewarm water activates yeast and evenly blends ingredients into a soft, sticky dough.
Active dry yeast ferments natural sugars, creating bubbles that make the dough airy and flavorful.
Salt boosts taste and improves gluten strength, helping the dough hold its shape.
Extra virgin olive oil adds richness, moisture and subtle fruity notes without overpowering flavors.
Together, these simple yet essential components create an irresistible, balanced pizza dough with delightful chew.
Natural carbohydrates, proteins and healthy fats form the backbone of this vibrant, classic recipe.

Ingredient Quantities

500 grams of Italian tipo “00” flour

325 ml lukewarm water (about 1 1/3 cups)

2 grams active dry yeast (around 1/4 teaspoon)

10 grams salt (roughly 2 teaspoons)

1 tablespoon extra virgin olive oil

How to Make this

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1. In a small bowl, stir together the lukewarm water and active dry yeast then let it sit for about 5 minutes till it gets a bit foamy.

2. In a large mixing bowl, combine the Italian tipo “00” flour and salt.

3. Make a little well in the center of the flour and slowly pour in the yeast mixture and extra virgin olive oil.

4. Mix everything together with a wooden spoon until the ingredients start to come together into a dough.

5. Transfer the dough onto a lightly floured surface and knead it by hand for around 10 minutes until it becomes smooth and elastic.

6. Form the dough into a ball, lightly coat a clean bowl with olive oil, and put the ball in. Cover it with a damp cloth and let it rise in a warm spot for about 1 hour or until doubled in size.

7. Once the dough has risen, punch it down gently to remove excess air, and divide it if you want to make more than one pizza.

8. Roll out the dough into your desired pizza shape and thickness then top with your favorite ingredients.

9. Bake in a preheated oven at 250°C (482°F) for about 10-12 minutes or until the crust is golden and crisp.

10. Let it cool for a minute or two, slice it up, and enjoy your homemade pizza!

Equipment Needed

1. Small bowl for mixing the lukewarm water and active dry yeast
2. Large mixing bowl to combine the Italian tipo “00” flour and salt
3. Wooden spoon to stir and mix the ingredients
4. A lightly floured work surface for kneading the dough
5. Another clean bowl, lightly oiled, for letting the dough rise
6. Damp cloth to cover the dough while it rises
7. Rolling pin (or your hands) to roll out the dough into shape
8. Oven preheated to 250°C for baking the pizza
9. Pizza cutter or a sharp knife to slice the finished pizza

FAQ

Q: How do I know when my dough has risen enough?

A: It should roughly double in size. If it doesn't, give it a bit more time to rest and grow.

Q: Can I use all-purpose flour if I dont have Italian tipo "00" flour?

A: Yeah, you can use it but your pizza might come out a bit chewier and less authentic in texture.

Q: What should I do if the dough feels too sticky?

A: Sprinkle a little extra flour on it while kneading until you get a smooth, workable dough.

Q: Is the exact amount of water critical for this recipe?

A: Pretty much, since 325 ml helps with the right texture. Slight tweaks are fine if needed though.

Q: Can I make the dough in advance?

A: Sure, you can let it ferment overnight in the fridge for even better flavor and texture. Enjoy the process!

The Only Italian Pizza Dough Recipe You’ll Need Substitutions and Variations

If you cant find Italian tipo “00” flour, try using high-protein all-purpose flour instead, though the texture might be a bit different.
If you dont have active dry yeast on hand, you can swap in instant yeast using the same amount or even try fresh yeast but use about three times the quantity.
For salt, you can use kosher salt or sea salt, but be sure to adjust the measurement since their crystal size can vary.
If extra virgin olive oil isn’t available, light olive oil or avocado oil should work fine as a substitute.
While the recipe calls for lukewarm water, room temperature water can be used instead though you might need a slightly longer fermentation time.

Pro Tips

1. Make sure your oven is really preheated before you slide in the pizza cuz if it’s not hot enough your crust might end up all soggy and undercooked.
2. When you’re kneading the dough, dont stress too much about perfection; if it feels a little rough at first, let it rest a few minutes so the gluten can relax, making it easier to shape later on.
3. Try not to pile on too many toppings, cause overloading can make your pizza heavy and soggy, and often less is more when it comes to a crisp crust.
4. If you have the time, let the dough rise in a warm, draft-free spot and cover it well, this really helps develop the flavor and texture, even if it takes a bit extra time.

The Only Italian Pizza Dough Recipe You'll Need

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

485

kcal

Equipment: 1. Small bowl for mixing the lukewarm water and active dry yeast
2. Large mixing bowl to combine the Italian tipo “00” flour and salt
3. Wooden spoon to stir and mix the ingredients
4. A lightly floured work surface for kneading the dough
5. Another clean bowl, lightly oiled, for letting the dough rise
6. Damp cloth to cover the dough while it rises
7. Rolling pin (or your hands) to roll out the dough into shape
8. Oven preheated to 250°C for baking the pizza
9. Pizza cutter or a sharp knife to slice the finished pizza

Ingredients

500 grams of Italian tipo "00" flour
325 ml lukewarm water (about 1 1/3 cups)
2 grams active dry yeast (around 1/4 teaspoon)
10 grams salt (roughly 2 teaspoons)
1 tablespoon extra virgin olive oil

Directions

In a small bowl, stir together the lukewarm water and active dry yeast then let it sit for about 5 minutes till it gets a bit foamy.
In a large mixing bowl, combine the Italian tipo "00" flour and salt.
Make a little well in the center of the flour and slowly pour in the yeast mixture and extra virgin olive oil.
Mix everything together with a wooden spoon until the ingredients start to come together into a dough.
Transfer the dough onto a lightly floured surface and knead it by hand for around 10 minutes until it becomes smooth and elastic.
Form the dough into a ball, lightly coat a clean bowl with olive oil, and put the ball in. Cover it with a damp cloth and let it rise in a warm spot for about 1 hour or until doubled in size.
Once the dough has risen, punch it down gently to remove excess air, and divide it if you want to make more than one pizza.
Roll out the dough into your desired pizza shape and thickness then top with your favorite ingredients.
Bake in a preheated oven at 250°C (482°F) for about 10-12 minutes or until the crust is golden and crisp.
Let it cool for a minute or two, slice it up, and enjoy your homemade pizza!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.