Real Italian Pizza Dough Recipe

Flour: The base of the dough, providing structure and texture.

Water: Helps to activate the yeast and hydrate the flour.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast, helping it to activate and rise.

Active dry yeast: The leavening agent that makes the dough rise.

Olive oil: Adds richness and helps to create a tender crust.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough feels too sticky, sprinkle a little more flour on the surface, but be careful not to add too much, as it can make the dough tough.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture that is ideal for pizza dough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough denser.

• lukewarm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• sugar - Substitute with honey: Honey can add a subtle sweetness and help with browning the crust.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may rise faster.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used in place of olive oil, though it lacks the distinct flavor that olive oil provides.

• Allow the pizza dough to rise completely before storing. This ensures the yeast has done its job, giving you a flavorful and airy crust.
• Divide the dough into individual portions. This makes it easier to use later without having to thaw the entire batch.
• Lightly coat each dough ball with olive oil. This prevents the dough from drying out and forming a crust while stored.
• Place each dough ball in a separate airtight container or wrap it tightly in plastic wrap. This keeps the dough fresh and prevents it from absorbing any unwanted odors from the fridge or freezer.
• For short-term storage, keep the dough in the refrigerator. It will stay fresh for up to 3 days. Just make sure to bring it to room temperature before using.
• For long-term storage, freeze the dough. It can last up to 3 months in the freezer. When you're ready to use it, thaw it overnight in the refrigerator.
• After thawing, let the dough sit at room temperature for about 30 minutes. This makes it easier to roll out and shape.
• If you notice any condensation on the dough after thawing, gently pat it dry with a paper towel. This prevents the dough from becoming too sticky.
• When ready to bake, follow the original recipe instructions. The dough will still rise beautifully and bake into a delicious pizza crust.

Enjoy your homemade Italian pizza with your favorite toppings!

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover pizza on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from becoming too hard. Heat for about 10-15 minutes or until the cheese is melted and bubbly again.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the pizza slice in the skillet and cover it with a lid. Heat for about 5-8 minutes, or until the crust is crispy and the cheese is melted. This method helps to maintain a crispy bottom crust.

• Microwave with Water: Place a microwave-safe cup of water in the microwave along with your pizza slice on a microwave-safe plate. Heat on high for about 1-2 minutes. The water helps to keep the crust from becoming too chewy.

• Toaster Oven: Preheat your toaster oven to 375°F (190°C). Place the pizza slice directly on the rack or on a piece of aluminum foil. Heat for about 5-10 minutes, or until the cheese is melted and the crust is crispy.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the pizza slice in the air fryer basket. Heat for about 3-5 minutes, or until the cheese is melted and the crust is crispy. This method is quick and ensures a crispy finish.

• Grill Method: Preheat your grill to medium heat. Place the pizza slice on a piece of aluminum foil and place it on the grill. Close the lid and heat for about 5-7 minutes, or until the cheese is melted and the crust is crispy. This method adds a smoky flavor to your pizza.

• Mixing bowl: A large bowl used to combine the flour and salt, and later to mix in the yeast mixture and olive oil.

• Measuring cups: Used to measure the lukewarm water accurately.

• Measuring spoons: Essential for measuring the salt, sugar, and yeast precisely.

• Whisk: Useful for mixing the water, sugar, and yeast together until it becomes foamy.

• Wooden spoon: Ideal for stirring the yeast mixture and olive oil into the flour mixture until a dough forms.

• Floured surface: A clean, flat area dusted with flour where you will knead the dough.

• Hands: Your best tools for kneading the dough until it becomes smooth and elastic.

• Lightly oiled bowl: Used to let the dough rise; the oil prevents sticking.

• Damp cloth: Covers the bowl to keep the dough moist while it rises.

• Oven: Preheated to 475°F (245°C) to bake the pizza.

• Baking sheet: Where you place the rolled-out pizza dough for baking.

• Rolling pin: Helps in rolling out the dough into a pizza crust.

• Knife: Used to divide the dough into 2-4 balls after it has risen.

• Pizza cutter: Useful for slicing the baked pizza into pieces.

• Cheese grater: If you need to grate cheese for your pizza toppings.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the process.

Use a stand mixer: A stand mixer can knead the dough for you, reducing manual effort and time.

Proof in a warm place: Speed up the rising process by placing the dough in a warm, draft-free area.

Preheat the oven early: Start preheating your oven while the dough is rising to ensure it's ready when you are.

Use parchment paper: Roll out the pizza crust on parchment paper for easy transfer to the baking sheet.