I always enjoy making this Italian pizza dough because it gives me consistent, bakery-style results at home. The texture is smooth and easy to work with, and the flavor is rich without being heavy. I like that I can prepare it with simple ingredients and turn it into a pizza crust that feels truly homemade and satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s straightforward and dependable. I can mix it together quickly, let it rise, and end up with a dough that stretches easily and bakes into a crisp yet tender crust. It works just as well for thin crust pizzas as it does for slightly thicker ones, and I appreciate how well it holds toppings without becoming soggy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 teaspoons active dry yeast
1 1/2 cups warm water
4 cups all-purpose flour
1 teaspoon sea salt
1/3 cup extra virgin olive oil
Directions
I begin by sprinkling the yeast over the warm water and letting it sit for about five minutes until it becomes foamy. In a large bowl, I combine the flour and sea salt.
While stirring the flour mixture, I slowly drizzle in the olive oil until everything is evenly combined and slightly crumbly. I then pour in the yeast mixture and stir until the dough comes together.
I transfer the dough to a lightly floured surface and knead it for five to ten minutes, until it becomes smooth, elastic, and no longer sticky. After kneading, I shape the dough into a ball and place it in a lightly oiled bowl, covering it with plastic wrap.
I let the dough rise for 1 1/2 to 2 hours, until it has doubled in size. Once risen, I punch it down and divide it into three equal portions. When I’m ready to bake, I bring the dough to room temperature, press it into a round, add my toppings, and bake it in a hot oven until the crust is cooked through and the cheese is melted.
Servings And Timing
I usually get three medium pizza crusts from this recipe.
Prep time is about 15 minutes. Rise time takes approximately 2 hours. Baking time is about 10–12 minutes at 500°F for each pizza.
Variations
I like using this dough for more than just pizza. Sometimes I divide it into four portions to make calzones or into two portions for stromboli. I also enjoy shaping it into a rectangle and turning it into cheesy garlic bread with butter, garlic, and extra cheese.
I often experiment with crust thickness by rolling it thinner for a crispier bite or leaving it thicker for a softer interior. Different baking surfaces also give slightly different results, which keeps this recipe interesting.
Storage/Reheating
I store unused dough portions tightly wrapped in plastic wrap in the refrigerator for up to five days. For longer storage, I freeze the dough for up to three or four months.
When reheating baked pizza, I prefer warming slices in the oven until heated through so the crust stays crisp.
FAQs
Can I prepare this dough in advance?
I often make it ahead of time and keep portions refrigerated or frozen so pizza night is fast and easy.
What flour do I usually use for this recipe?
I stick with all-purpose flour and get excellent texture and flavor every time.
Why is my dough hard to stretch?
When the dough is cold, it tends to resist stretching. I always let it come to room temperature before shaping.
Can I mix the dough without kneading by hand?
I sometimes use a stand mixer to combine and knead the dough until it forms a smooth ball.
Is homemade pizza dough worth the effort?
I think it absolutely is. The flavor and texture are noticeably better than store-bought options.
Conclusion
This Italian pizza dough recipe is one I trust whenever I want great homemade pizza. I like how easy it is to make, how flexible it is for different dishes, and how consistently delicious the results are. It’s a recipe I come back to again and again.
This Italian pizza dough recipe creates a smooth, elastic crust that’s perfect for homemade pizzas. With just a few ingredients and a bit of rise time, you’ll have a bakery-style dough that bakes into a crisp, golden crust every time.
Total Time:2 hours 30 minutes
Yield:3 medium pizza crusts
Ingredients
2 teaspoons active dry yeast
1 1/2 cups warm water
4 cups all-purpose flour
1 teaspoon sea salt
1/3 cup extra virgin olive oil
Instructions
Sprinkle yeast over warm water and let sit for 5 minutes until foamy.
In a large bowl, combine flour and salt. Slowly drizzle in olive oil while stirring until the mixture is crumbly.
Add the yeast mixture and stir until a dough forms.
Knead dough on a lightly floured surface for 5–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 1/2 to 2 hours until doubled in size.
Punch down the dough and divide into 3 equal portions. Let rest at room temperature before shaping.
Preheat oven to 500°F (260°C). Shape dough into rounds, add toppings, and bake for 10–12 minutes until crust is golden and cooked through.
Notes
Letting the dough come to room temperature before shaping makes it easier to stretch.
You can use this dough for calzones, stromboli, or flatbreads too.
Freeze unused dough portions for up to 3–4 months.
