Easy Italian Pizza Dough Recipe
Make the best easy Italian pizza dough with simple ingredients. Perfect for a quick, crispy thin crust pizza at home. Try this authentic recipe today!
Ingredients
- 6 cups flour 00 or all-purpose
- 1 ½ teaspoons yeast
- 1 teaspoon sea salt
- 2 ½ cups cold water
- 2 tablespoons olive oil
Instructions
- Preheat oven to 475°F for at least one hour. If using a pizza stone, place the stone in the oven before preheating.
Using a Stand Mixer:
- Attach the dough hook and mix the flour, salt, and yeast on low speed until combined. Gradually add the cold water.
- Continue mixing on low speed for 8-10 minutes, until the dough is sticky but smooth and pulls away from the sides of the bowl. Add more flour if the dough is too wet or more water if too dry.
- Divide the dough into 6 pieces and shape each into a ball. Drizzle with olive oil and cover with plastic wrap. Let the dough rest for 1 hour.
By Hand:
- In a large bowl, combine the flour, yeast, and salt.
- Add the cold water and mix until combined.
- Knead the dough on a floured surface for 10-12 minutes, until smooth but slightly sticky.
- Divide the dough into 6 balls and let rest for 1 hour, covered, before shaping.
Shaping the Dough:
- Dust your work surface with flour or cornmeal. Shape each dough ball (one at a time) into a pizza crust round using your hands, then stretching the dough on the surface.
- Transfer the shaped crust onto your pan or pizza stone. Add your desired toppings.
- Brush the edges of the crust with olive oil (and herbs, if desired) for a golden brown finish.
- Bake for 12-15 minutes, or until the crust is golden brown. Let cool and enjoy!
Notes
- Use Cold Water: Cold water helps slow the yeast activation, allowing for a longer rise time and better flavor development.
- 00 Flour vs. All-Purpose Flour: If available, 00 flour is preferred for a lighter, crispier crust, but all-purpose flour works well as a substitute.
- Adjusting Dough Consistency: If the dough feels too sticky, gradually add more flour, 1 tablespoon at a time. If it’s too dry, add a little more water.
- Resting Time: Letting the dough rest after forming the balls allows the gluten to relax, making it easier to shape and stretch without tearing.
- Preheat Your Oven: Preheating the oven with a pizza stone (if you have one) ensures a crisp, evenly cooked crust.
- Storage Tip: The dough can be stored in the fridge for up to 3 days or frozen for up to 3 months. Just thaw it in the fridge overnight before using.