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 Neapolitan pizza—that brings the real taste of Italy into your kitchen.
Print
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 Flavor: Rooted in southern Italian tradition, this dough delivers deep flavor with just 4 ingredients.
Crispy Yet Chewy Crust: A light, blistered bottom with a beautifully chewy edge.
Cold Fermentation Magic: Slow rising in the fridge brings out complex flavors and better texture.
Naturally Vegan: No dairy, eggs, or sugar in the dough.
Versatile: Perfect for pizza, calzones, stromboli, focaccia, garlic knots, and more.
Ingredients for Authentic Italian Pizza Dough
00 Flour or High-Protein All-Purpose Flour: For the tender yet structured crust.
Cold Water: Slows fermentation for superior taste and texture.
Sea Salt: Enhances flavor and strengthens gluten.
Instant or Active Dry Yeast: Powers the rise without any sugar needed.
(Optional) Extra Virgin Olive Oil: Used only to coat dough balls during proofing.
How to Make Authentic Italian Pizza Dough: Step-by-Step
Ingredients
- 5 cups 00 flour or high-quality all-purpose flour (plus more 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 coating dough balls)
Instructions
- Combine Ingredients: Mix flour, salt, and yeast in a large bowl. Slowly pour in cold water and stir until a shaggy dough forms.
- Knead the Dough:
- Stand Mixer: Dough hook on low speed for 8–10 minutes.
- By Hand: Knead for 10 minutes on floured surface until tacky.
- First Rise (Bulk Fermentation):
- Quick Method: 2 hours at room temp.
- Best Method: Refrigerate for 12–24 hours.
- Divide and Shape: Form into 6 balls. Rest on oiled tray for 1–2 hours at room temperature.
- Preheat Oven: Heat pizza stone at 525°F (275°C) for 45+ minutes.
- Shape the Pizza: Press and stretch by hand into 10-inch round.
- Top Sparingly: Add light toppings to avoid sogginess.
- Bake: 5–7 minutes until golden and blistered.
- Optional Finish: Broil 30–60 seconds for char.
- Serve: Let rest 1 minute before slicing.
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.
Expert Tips for Success
- Cold Water Always: Prevents over-fermentation and yields a tastier dough.
- Use a Pizza Stone: Critical for achieving that crisp, wood-fired effect.
- Dry Mozzarella: Press out moisture from fresh mozzarella to avoid a soggy center.
- Don’t Overload: Less is more when topping a thin Neapolitan crust.
- Handle with Care: No rolling pins—stretch by hand to preserve air bubbles.
Troubleshooting Common Issues
- Dough too sticky? Add a touch more flour during kneading.
- Dough won’t stretch? Let it rest longer to relax gluten.
- Soggy bottom? Ensure oven and stone are fully preheated.
- Pale crust? Finish under broiler for 1 minute.
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.
- Easy Mini Pizza Recipe That Will Steal the Show at Any Gathering - September 18, 2025
- Homemade BBQ Chicken Pizza: A Sensational Twist on a Time-Honored Favorite - September 15, 2025
- Easy Margherita Pizza: A Sensational Slice of Old-World Comfort - September 13, 2025
