Homemade pizza dough is not just a recipe but a culinary heritage. It is one of the most beloved preparations in the world, where technique and time combined with quality ingredients make it unique.
The secret lies in the leavening: the best pizzas come from slow rises that can last from 12 up to 48 hours, and in the dough itself. The dough starts the gluten magic that traps gases and creates the characteristic open crumb.
Whether you prefer the soft, high-rimmed Neapolitan pizza or the thin, crispy Roman pizza, it all starts here: a well-cared-for dough that respects time and tradition. Because pizza, even before it is topped, lives in its base: the dough is the heart of everything.
I love making pizza at home, both in a baking tray and the classic pizzeria style. I make it at least once a week and my family of course can’t wait.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pizza dough
- 2 1/2 cups type 00 flour
- 1 1/2 cups water
- 1 2/3 cups Manitoba (strong) flour
- 1 teaspoon active dry yeast
- 1 2/3 teaspoons fine salt
- 1 teaspoon granulated sugar
- 3 tablespoons extra virgin olive oil
Tools
- 1 Bowl
- 1 Spoon
- 1 Plastic wrap
- 1 Work surface
- 1 Container
Steps to knead the pizza
To prepare the pizza dough recipe start by dissolving in about 380 ml (about 1 2/3 cups or 13 fl oz) of warm water the 3 g of active dry yeast (or 6 g fresh yeast, about 2 teaspoons), plus one teaspoon of granulated sugar. Stir with a teaspoon until the yeast is completely dissolved.
In a bowl pour the type 00 flour and the Manitoba flour, the water with the dissolved yeast and the extra virgin olive oil. Mix roughly with a wooden spoon and, before kneading with your hands, add the fine salt. I knead directly in the bowl; it’s more convenient because the dough remains a bit sticky as it is very hydrated.
Alternatively, pour onto a work surface, lightly flour it and knead with your hands for a few minutes until you obtain a smooth, elastic dough.
You can also use a stand mixer; in that case knead for about 6-7 minutes, taking a pause halfway through.
Place the pizza dough back into the same bowl and cover with plastic wrap.
Let rise for 2 hours at room temperature. Perform the strengthening folds (fold the dough onto itself a couple of times) and let rest again covered with plastic wrap for another 6 to 8 hours at room temperature, or in the fridge overnight or 10-12 hours.
After the rising time, pour the dough onto the work surface.
and flour it so it doesn’t stick to your hands.
Divide the dough into three equal parts and lengthen each portion by folding it as if you wanted to wrap it around itself.
Place the palms on the sides and, with circular movements, rotate the dough ball on itself, pulling it slightly toward you and pushing it forward.
The goal is to obtain a smooth sphere with a tight surface and no cracks.
Then proceed with the rounding (pirlatura): place your palms at the sides of the dough ball and, with circular movements, rotate the ball on itself, pulling it slightly toward you and pushing it forward.
The aim is to obtain a smooth sphere with a tight surface and no cracks.
Transfer the dough balls into a container with lid and leave to rest for another 2 hours at room temperature before stretching them for pizza.
Storage
The pizza dough can be frozen divided into dough balls for up to 3 months stored in an airtight container spaced apart.
To use them:
Thaw slowly in the refrigerator for 12 hours.
Then leave them at room temperature for 2-3 hours before stretching them.
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FAQ (Questions & Answers)
If I have little time how much yeast can I use?
Fast rising 2-3 hours at room temperature — 20-25 g per 1 kg of flour (about 20–25 g per 1 kg of flour, roughly 2 to 2 3/4 tablespoons).
Can I make the dough without oil?
Certainly. Traditional Neapolitan recipe does not include it. Oil makes the dough softer and more crisp, but it is not indispensable.
How long should the dough rise?
With little yeast in the fridge: 12-24 hours.
With more yeast at room temperature: 2-6 hours.
