The secret to a perfect Neapolitan pizza is a truly authentic Italian pizza dough, and I promise my family’s traditional recipe is simpler than you think. Forget complicated steps; the best authentic Italian pizza dough comes from tradition, patience, and just four high-quality ingredients.
I’m Nonna Lucia Bianchi, and this is the authentic Italian pizza dough recipe I learned in Calabria and have shared with my family for generations. With my time-tested technique, you’ll create a thin, crisp, and chewy crust the hallmark of a perfect authentic Italian pizza dough that brings the real taste of Italy right into your kitchen.
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Authentic Italian Pizza Dough Recipe for Thin, Crispy Neapolitan Crust
- Total Time: 2 hours 20 minutes
- Yield: 6 (10-inch) pizza doughs 1x
- Diet: Vegan
Description
This rustic, authentic Italian pizza dough recipe uses a traditional, time-tested method with just four pure ingredients to create the perfect thin and crispy Neapolitan crust at home.
Ingredients
5 cups all-purpose flour or 00 flour, plus extra for dusting
1.5 tsp instant or active dry yeast
1.5 tsp sea salt
2.25 cups cold water
1 tbsp extra virgin olive oil (for finishing)
Instructions
1. In a large mixing bowl, combine the flour, salt, and yeast. Slowly add the cold water, mixing with a spoon or paddle attachment until a shaggy dough forms.
2. Knead the dough for 8-10 minutes (by hand on a floured surface, or with a stand mixer’s dough hook) until smooth and slightly tacky. This is a crucial step for your authentic Italian pizza dough.
3. Place the dough in a lightly oiled bowl and cover it tightly. For the first rise, you have two options: a quick 2-hour rise at room temperature, or the recommended method for best flavor: refrigerate the authentic Italian pizza dough for 12-24 hours.
4. Turn the risen dough onto a floured surface and gently divide it into 6 equal pieces. Shape each piece into a tight, smooth ball.
5. Place the dough balls on a tray lightly brushed with olive oil, cover, and let them rest at room temperature for another 1–2 hours, until puffy and relaxed.
6. Preheat your oven and a pizza stone to the highest possible temperature (at least 525°F / 275°C) for 45–60 minutes.
7. Gently stretch one dough ball by hand to a 10-inch circle. Place it on a pizza peel dusted with semolina or cornmeal to prevent sticking.
8. Add your favorite sauce and toppings, keeping them minimal to respect the delicate crust.
9. Slide the pizza onto the hot stone and bake for 5–7 minutes, until the crust is golden, blistered, and crisp.
10. Remove from the oven and let it rest for a minute before slicing.
Notes
For the best flavor, use the optional 12-24 hour cold fermentation in the refrigerator. This develops the most complex taste in your authentic Italian pizza dough.
For the most tender crust, use Italian “00” flour. For a chewier crust, a high-quality bread flour is an excellent choice.
If you don’t have a pizza stone, you can get a great result by preheating a sturdy baking sheet upside down in your oven.
Unbaked dough balls can be wrapped and refrigerated for up to 3 days or frozen for up to one month.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza pie
- Calories: 410
- Sugar: 0.3g
- Sodium: 589mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0mg
- Fiber: 81g
- Protein: 4g
- Cholesterol: 12g
Keywords: authentic italian pizza dough, homemade pizza crust, neapolitan pizza dough, thin crust pizza
Table of Contents
Table of Contents
Why This is the Only Pizza Dough Recipe You’ll Need
Authentic Italian pizza dough is more than just a set of instructions it’s a cherished family tradition passed down in my kitchen in Calabria. It’s about the joy of creating something truly special with your own hands and sharing it with people you love.
- Pure and Simple Ingredients: True to tradition, this authentic Italian pizza dough uses just four basic ingredients: flour, water, salt, and yeast. There are no sugars or shortcuts, just the pure, honest flavor that lets the wheat shine through.
- The Perfect Neapolitan Crust: My time-tested method and the use of cold water are the secrets to developing a deep, complex flavor and the perfect chewy texture for a Neapolitan crust. This memorable result can only come from a truly authentic Italian pizza dough.
- A Cherished Family Tradition: This isn’t just any recipe; it’s a piece of my family’s history, full of old-world wisdom. Making this authentic Italian pizza dough is about creating memories and sharing love around the table.
- Versatile and Reliable: This recipe is perfect for more than just pizza use it for focaccia, calzones, or even stromboli. It freezes beautifully, so you can always have authentic Italian pizza dough ready when you need it.
Ingredients for Authentic Italian Pizza Dough
Authentic Italian pizza dough calls for just four pure ingredients: flour, water, yeast, and salt. No oil or sugar is mixed into the dough itself just honest, classic flavor.
Flour: The Heart of the Dough
For the most authentic Italian pizza dough, always choose Italian “00” flour if you can find it. This finely milled flour is the secret to a soft, tender Neapolitan crust. If you cannot find it, do not worry. A high-quality, high-protein all-purpose or bread flour (with at least 12% protein) also works beautifully for a deliciously chewy result.
Water: The Cold Water Secret
Many recipes call for warm water, but the secret to my authentic Italian pizza dough is to use cold water. Cold water slows down yeast activation, allowing the dough to rise slowly and develop deep, complex flavor and the perfect chewy texture.
Yeast: A Little Goes a Long Way
This recipe works perfectly with either instant or active dry yeast. Because we let the dough rise slowly to build flavor, you only need a small amount for a truly authentic Italian pizza dough that relies on a slow, patient rise.
Salt: For Flavor and Strength
Fine sea salt is essential. It not only seasons but also strengthens the gluten, which is essential for the structure of your authentic Italian pizza dough.
A quick note on olive oil: True authentic Italian pizza dough never has oil mixed into it. We only use a small amount of extra-virgin olive oil to coat the dough balls during their final rise, which keeps them soft and adds a subtle, beautiful aroma
How to Make Authentic Italian Pizza Dough: Step-by-Step
This is my family’s method for making authentic Italian pizza dough, which works beautifully whether you use a stand mixer or your own two hands. Remember, patience is the most important ingredient.
Step 1: Combine the Ingredients
In a large mixing bowl, combine the flour, sea salt, and yeast, stirring gently to ensure everything is well-mixed. Gradually pour in the cold water and mix until a shaggy dough begins to form and no dry flour remains in the bowl.
Step 2: Knead the Dough
Kneading is a crucial step to develop the gluten in your authentic Italian pizza dough, creating its signature chewy texture.
- Using a Stand Mixer (The Quicker Way): Attach the paddle to your mixer and combine the ingredients on a low speed. Once a shaggy dough forms, switch to the dough hook. Knead on low for 8–10 minutes. The final dough should be smooth and slightly sticky but should not stick to the sides of the bowl. If it is too sticky, add a small sprinkle of flour; if too dry, add a touch more water.
- By Hand (The Traditional Way): This is how I learned to make authentic Italian pizza dough. Once the shaggy dough forms in the bowl, transfer it to a lightly floured surface. Knead the dough by hand for 8–10 minutes until it becomes smooth, elastic, and just slightly tacky to the touch. If the dough feels too sticky, add a little more flour as you knead.
Step 3: The First Rise (Bulk Fermentation)
The first rise is where your authentic Italian pizza dough begins to develop its flavor and airy texture. Place the kneaded dough into a clean, lightly oiled bowl and cover it tightly with plastic wrap or a damp kitchen towel. You now have two options:
- For a Quicker Rise: Let the dough sit in a warm, draft-free spot for about 2 hours, or until it has doubled in size.
- For the Best Flavor (My Recommended Method): Place the covered bowl in the refrigerator and let it rest for 12 to 24 hours. This slow, cold fermentation develops a much deeper and more complex flavor.
Step 4: Divide and Give the Final Rise
After the first rise, your authentic Italian pizza dough is ready to be divided. Turn the risen dough out onto a floured surface and gently divide it into 6 equal pieces. Shape each piece into a tight, smooth ball. Place the dough balls on a tray lightly brushed with olive oil, cover, and let them rest at room temperature for another 1–2 hours, until they are puffy and relaxed. Your dough is now ready to be shaped
How to Shape and Bake Your Authentic Italian Pizza Dough
With your balls of authentic Italian pizza dough rested and ready, it’s time to create your masterpiece. The key to an authentic crust is to handle the dough gently and bake it quickly in a very hot oven.
Shaping the Dough (The Traditional Way)
Place a single dough ball on a well-floured surface. Using your fingertips, gently press from the center of the dough outward, leaving a slightly thicker border that will become your crust, or cornicione. Carefully stretch the dough into a 10-inch circle with your hands and knuckles.
Never use a rolling pin, as it will press all the air out and make your authentic Italian pizza dough dense. Once shaped, transfer the dough to a pizza peel that has been lightly dusted with cornmeal or semolina flour to prevent sticking.
Topping Your Pizza Like an Italian
For a true Neapolitan pizza made with authentic Italian pizza dough, remember that less is more. Do not overload the dough. Start with a thin layer of sauce, leaving the border clean. Add your cheese and just a few other high-quality toppings. For a classic Margherita, this would be your sauce, fresh mozzarella, and a few leaves of basil.
Baking for a Crisp, Blistered Crust
For best results, preheat your oven with a pizza stone or steel inside at the highest possible temperature (500–550°F / 260–290°C) for at least 45 minutes. Gently slide the pizza from the peel onto the hot stone and bake for 5–7 minutes. The pizza is ready when the crust is golden, blistered, and crisp. Remove it from the oven and let it rest for a minute before slicing and serving hot from your kitchen.
Nonna’s Secrets for Perfect Pizza Dough
Over the years, I’ve learned that the little details make all the difference. Follow these tips, and your authentic Italian pizza dough will be perfect every time.
- Always Use Cold Water: This is my most important secret. Cold water slows the fermentation process, which is essential for developing the deep, complex flavor and signature chewy texture of a true Italian crust.
- Time is Your Best Ingredient: For the best possible flavor, let the dough rest in the refrigerator for at least 12 hours. This slow, patient rise creates a richer taste and a light, airy crust. This is how you develop the best flavor in authentic Italian pizza dough.
- Handle the Dough with Love: Stretch your authentic Italian pizza dough gently by hand. Never use a rolling pin, as it will crush the beautiful air bubbles that make the crust light.
- Don’t Drown Your Pizza: A true Neapolitan pizza, especially one with a delicate authentic Italian pizza dough, requires minimal toppings. Too much sauce or cheese will weigh down the dough and make the center soggy.
- Dry Your Mozzarella: If you are using fresh mozzarella packed in water, you must pat it dry. Tear the cheese into pieces and press it between paper towels to remove extra water, which prevents a soggy pizza.
- Your Oven Must Be Hot: A very hot baking surface is non-negotiable. Always preheat your pizza stone or steel for at least 45 minutes at your oven’s highest temperature to get that golden, blistered bottom crust.
- Finish with the Broiler: For those beautiful charred spots that look like they came from a wood-fired oven, turn your oven’s broiler on high for the final minute of baking
Recipe Variations and Common Questions
While my recipe for authentic Italian pizza dough is perfect as it is, you can certainly make adjustments based on what you have in your pantry or your personal taste. Here are some common variations:
On Using Different Flours
While classic authentic Italian pizza dough is made with Italian “00” flour, you can get wonderful results with other types. Use a high-quality bread flour for an extra chewy crust, or a good all-purpose flour if that is what you have. For a more rustic flavor, you can even substitute up to 20% of the flour with whole wheat flour.
For a Softer, Richer Crust
My traditional authentic Italian pizza dough does not include oil mixed into the dough itself. However, if you prefer a softer, richer crust, you can add 1 tablespoon of extra virgin olive oil to the dough when you are mixing the ingredients.
What If I Don’t Have a Pizza Stone?
Do not worry. If you don’t have a pizza stone or steel, you can get a great result by preheating a sturdy baking sheet upside down in your oven and baking your pizza on that.
Other Ways to Use This Dough
This authentic Italian pizza dough is wonderful for more than just pizza. Use it to make focaccia, calzones, stromboli, or breadsticks.
Making This Recipe Gluten-Free or Vegan
- Gluten-Free: To make a gluten-free authentic Italian pizza dough, use a trusted 1-to-1 gluten-free flour blend. You may need to add slightly more water, as these flours are often thirstier than wheat flour.
- Vegan/Dairy-Free: The base recipe for this authentic Italian pizza dough contains no dairy or animal products, making it naturally vegan. Simply use your favorite plant-based toppings and vegan cheese to make the entire pizza vegan
How to Store and Freeze Authentic Italian Pizza Dough
One of the best things about this authentic Italian pizza dough is that you can prepare it ahead of time. Here is how to store both the unbaked dough and your leftover baked pizza.
Storing in the Refrigerator
This method is perfect if you plan to use your authentic Italian pizza dough within the next few days.
- After the dough has completed its first rise, you can place it in a lightly oiled, covered container or wrap it in plastic wrap.
- It will keep in the refrigerator for up to 3 days.
- When you are ready to use it, remember to let the dough sit at room temperature for about an hour to relax before shaping.
Freezing for Later
For longer storage, you can easily freeze your authentic Italian pizza dough.
- After dividing the dough into balls, wrap each ball tightly in plastic wrap, and then place them inside a freezer bag. They can be frozen for up to one month.
- To use the frozen dough, let it thaw overnight in the refrigerator. Then, allow it to come to room temperature on the counter before you shape it.
Storing Leftover Cooked Pizza
If you have leftovers, store the cooled slices in an airtight container in the refrigerator for up to 3 days.
The Best Way to Reheat Pizza
For a crust that tastes fresh and crisp, reheat leftover slices in a hot skillet or on a baking sheet in a 400°F (200°C) oven until the cheese is bubbly. Avoid the microwave, as it will make the crust soft and chewy.
Frequently Asked Questions
What is the secret to authentic Italian pizza dough?
The secret to authentic Italian pizza dough is simplicity. You only need four pure ingredients: flour, cold water, salt, and yeast. We don’t use sugar or fancy tricks. The magic comes from giving the dough time to rest and rise slowly, which allows it to develop a deep and complex flavor
How do I know when my authentic Italian pizza dough has risen enough?
You should trust your hands more than the clock. Your authentic Italian pizza dough is ready when it has doubled in size and feels soft but full of life. If you gently press your finger into the dough, the indentation should spring back slowly.
What if my dough is too sticky or too dry?
This is an easy problem to fix when making authentic Italian pizza dough. If the dough feels too sticky while you are kneading, simply add a little more flour, one small sprinkle at a time, until it becomes smooth. If it feels too dry and crumbly, add a tiny bit more cold water until it comes together.
Can I use this dough for recipes other than pizza?
Oh, yes. This authentic Italian pizza dough is wonderful for more than just pizza. If we had any left over, we would make focaccia with rosemary, or a calzone filled with cheese and greens. It is good for all of it
More Than Just a Recipe
Making authentic Italian pizza dough from scratch is an experience that stays with you. It’s more than just a recipe it’s the feeling of connecting to a tradition, the quiet moment when the dough begins to rise, and the wonderful smell that fills your kitchen. It’s the joy of bringing people you love to the table.
If you want to see how we turn this authentic Italian pizza dough into the perfect Neapolitan pizza, take a look at my simple recipe for authentic Italian pizza. And if you make this recipe, I would love to see it. Please leave a rating below or share a photo on Facebook or Pinterest it brings me so much joy to see this family tradition come to life in your home.
Now go feed someone you love.
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