How do you make authentic Italian pizza dough?

You start with flour, cold water, a little salt, and a bit of yeast. That’s all. No sugar, no fancy tricks. Mix it with your hands if you can, slow and quiet. Then let it rest under a clean cloth. That’s how we always made authentic Italian pizza dough at home.

What makes Italian pizza dough different?

It’s the time we give it. We don’t rush. We let it rise slow so it can breathe and build flavor. And we never cover it in too many things. The dough is what matters. That’s why authentic Italian pizza dough has taste even before the toppings.

Can I use this dough for focaccia or calzone?

Oh yes, many times. If we had dough left, we made focaccia with rosemary or calzone stuffed with cheese and greens. Sometimes we fried little pieces and gave them to the children with sugar. Authentic Italian pizza dough is good for all of it.

How do I know when the dough is ready?

Touch it. Press your finger in — it should come back slow, like it's breathing. Mamma always said it should feel like your cheek, soft but full of life. If it’s tight, let it rest. Trust your hands. That’s how we always knew with authentic Italian pizza dough .

Authentic Italian Pizza Dough with Old-World Heart

Name: Authentic Italian Pizza Dough: Rustic Perfection from the Old Country
Prep time: 10 min
Cook time: 7 min
Total time: 2 h 17 min
Cuisine: Italian
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

Description

This rustic, authentic Italian pizza dough is thin, crisp, and made with love the old way — using cold water, patience, and a warm kitchen.

Ingredients

Scale

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

Instructions

1. Preheat your oven as high as it goes with a pizza stone inside (at least 45–60 minutes).

2. In a stand mixer bowl, combine flour, salt, and yeast. Slowly add cold water and mix using the paddle attachment.

3. Switch to the dough hook and knead on low for 8–10 minutes until dough is smooth and slightly sticky.

4. If dough sticks to bowl sides, add a sprinkle of flour. If too dry, add a bit of water.

5. Divide dough into 6 pieces, form into balls, and place on an oiled tray. Drizzle with olive oil and cover. Let rise for 2 hours in a draft-free spot.

6. Dust your surface with flour and press one dough ball into a 1/2-inch thick circle.

7. Stretch to 10 inches with your knuckles or fists.

8. Place on a cornmeal-dusted pizza peel. Add sauce and toppings.

9. Slide onto the hot stone and bake at 525°F for 5–7 minutes until golden brown.

10. Top with basil and a sprinkle of parmigiano, then let rest before slicing.

Notes

• Use firm heirloom tomato slices to avoid soggy crust.

• For added depth, refrigerate dough overnight or freeze for later.

• This dough also works beautifully for calzones or focaccia.

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, rustic pizza dough, Neapolitan dough, cold rise pizza, homemade pizza crust