The secret to making a mouth-wateringly delicious pizza is using the right pizza dough recipe. To create a homemade pizza crust with the flavor and texture of a professionally-made pie, try this fool-proof recipe. Once you taste the results, you’ll never go back to your old pizza dough recipe again.
Would you like to make authentic pizza at home, but aren't sure where to begin? Here you will find what you are looking for and learn how to make delicious different types of pizza, including:
Italian food is all about simplicity. For the standard pizza dough, you will need a few ingredients and a bit of patience to let the dough rise.
This article contains recipes for each type of pizza, but before we delve into the recipes, you should be aware of a few secrets that will turn your pizza making into a success.
How to Mix
In general, it is best to combine all the ingredients, such as flour, water, and yeast, in one bog bowl. But before you throw in everything at once, you have to know there’s a specific order to follow.
Start by mixing flour with yeast and sugar (yes, sugar, it makes the fermentation more natural), then pour water in the bowl and mix everything with a wooden spoon. You should take care how you activate the yeast, it depends on what kind you are using. If you use fresh yeast, you will get a better result if you dissolve it in a glass with a little bit of lukewarm water first. Once your yeast is fully dissolved, add it to the flour along with more water. Then mix all the ingredients using a hand or a wooden spoon until the flour has absorbed all the liquid.
Add more flour if the dough feels too wet, or more water if it feels too dry until a homogenous mixture is obtained.
André Guidon says, "Try to learn dough making without weighting the flour, this way you will always have a consistent product despite any humidity changes and you will learn how the dough should feel."
How to Knead
The best way to knead is by using your hands. Sprinkle some flour on a working table and transfer the dough there. Push the dough with your palm, fold it over itself with your fingers, and pull it back. Repeat this process several times, until the dough looks homogeneous and soft.
If you feel that the dough is sticky, add some more flour to your working surface and continue kneading. Just don't tear the dough, as this will destroy the gluten fibres you have built up through kneading. Work the dough for 15-20 minutes until it appears smooth and springy.
Pro tip: You can test the dough by poking it with a finger. If the dough springs back up, it's ready to bulk ferment.
Do's and Don'ts
Let the dough bulk ferment in the fridge for 18-72 hours, depending on how much yeast you've used. Unless you have time to rest the dough overnight, let it rise at room temperature in a bowl covered with plastic wrap for at least six hours.
Let your cold fermented dough sit at room temperature for 20 minutes before kneading it.
Mix the flour, salt, and yeast with a wooden spoon or dough whisk in a large bowl.
Add water and mix until the flour absorbs all the water.
Turn and knead the dough until it looks homogeneous.
Rest the mixture (bulk ferment) for 18 to 24 hours, until it has at least doubled in volume.
Divide the dough into four equally sized pieces on your flour-dusted working surface.
Roll each piece into a ball.
Refrigerate for 24 to 48 hours.
At least one hour before you plan to cook the pizza, take the dough out of the refrigerator.
American Pizza Dough
Pizza dough made in New York City is a close relative of Neapolitan-style dough-still thin-crust, but thicker than its Italian cousin.
Ingredients for four 14 inch pizzas
500g all-purpose or bread flour
3.5g instant dry yeast
A pinch of sugar
1 tablespoon of olive oil
Stir the flour, salt, and yeast mixture into the water and mix until all the flour is incorporated.
Add oil and knead for about 4 to 5 minutes.
Separate the dough into four balls and let them rise for 30 minutes at room temperature.
After this, place the dough balls into an airtight container and refrigerate overnight.
Let the dough rest at room temperature for one hour before stretching.
Sicilian Pizza Dough Recipe
This classic Sicilian style pizza recipe is cooked in a large sheet pan. It is thick and soft, and its texture is similar to focaccia.
Ingredients for a large pan
500g all-purpose flour
10g sea salt
A pinch of sugar
3 large tablespoons of olive oil
10g fresh yeast
300g lukewarm water
Mix flour, yeast, salt, olive oil, and a pinch of sugar with just enough water to create a homogenous mixture.
Refrigerate the dough for at least 24 hours.
Cover the bottom and edges of a half-sheet pan with olive oil.
Transfer the dough to the pan and stretch it with your hands. Allow the dough to relax, uncovered, for about 10 to 15 minutes, then stretch it again.
Let the dough rise in the pan for at least an hour before you add the toppings.
Roman Pizza Dough Recipe
Roman pizza has a paper thin crust and just melts in your mouth.
Ingredients for three large pizzas
340g Tipo 00 flour
100g durum flour
1g fresh yeast
Add flour to a bowl.
Dissolve the yeast in 100 ml of the water.
Stir in the yeast mixture into the flour along with 400 ml of water.
Add the remaining ingredients and mix until it appears homogeneous and all the water has been fully absorbed.
Knead the dough for 20 minutes on a work surface.
Bulk ferment for 30 minutes.
Divide the dough into four 180g pieces.
And let them ferment for at least six hours in an airtight container.
No-knead Sourdough Pizza Dough Recipe
The crispiness and chewiness of sourdough pizza are definitely worth the extra effort. It's a dough that bakes perfectly every time and holds all your favorite toppings. Please be aware that this dough may take up to 4 days to make.
Ingredients for four pizzas
500g tipo 00 flour
100g sourdough starter discard (100% hydration)
15g sea salt
Before beginning this recipe, be sure to refresh your sourdough with equal parts water and flour and let rest for 8 hours.
Pour 350ml of lukewarm water into a bowl and add 100g of sourdough starter.
Dissolve the sourdough in the water until it appears milky.
Combine the flour with the sea salt and stir until all the water is absorbed.
Cover and let it rest for 2 hours.
Dump the dough onto a work surface, roll into a ball, and bulk ferment for 6 hours.
Divide into four equal pieces and roll into balls.
Allow them to rest at room temperature for 2 hours before stretching.
Biga Pizza Dough Recipe
Biga is a form of prefermentation used in Italian baking. Pizza is much lighter and more digestible with this method, which uses only a small amount of fresh yeast.
Ingredients for four pizzas
For the Biga
600g Tipo 00 flour
3gr fresh yeast or 1g dry yeast
For the Dough
15g sea salt
Making the Biga
Mix 50ml of the water with the yeast.
Fill a large container with the flour.
Slowly pour in the water and yeast mixture.
Shake the plastic container to mix everything together.
Let it rest for one hour at room temperature with a plastic wrap on top.
Put it in the fridge and let it ferment for another 48 hours.
Making the Dough
One hour before you start making the dough, remove your Biga dough from the fridge.
In the container with the dough, add the water and the salt.
Mix everything together and let it ferment at room temperature for at least six hours.
Divide into 250g pieces and form into balls.
Before you stretch them, let them rest for two hours.
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Jessica is the lead content creator of Dishcrawl. She has lived in Italy (Napoli) for 7 years and has since become absolutely obsessed with pizza.