Homemade pizza dough is not just a recipe but a culinary heritage. It’s one of the world’s most loved preparations, where technique and time combined with ingredients make it unique.
The secret lies in the leavening, the best pizzas come from slow leavening, which can last from 12 to 48 hours, and in the dough. The dough starts the glutinous magic that retains the gases and creates the typical alveolation.
Whether you prefer the soft Neapolitan pizza with a thick crust, or the crispy and thin Roman pizza, it all starts here: a well-crafted dough, respectful of time and tradition. Because pizza, even before being topped, lives in its base: the dough is the heart of it all.
I love making homemade pizza, both on a baking sheet and classic pizzeria style. At least once a week I prepare it and my family can’t wait.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pizza dough
- 10.5 oz all-purpose flour
- 1.6 cups water
- 2 tbsps extra virgin olive oil
- 1 tsp active dry yeast
- 2 tsp fine salt
- 1 tsp granulated sugar
- 7 oz Manitoba flour
Tools
- 1 Bowl
- 1 Spoon
- 1 Cling film
- 1 Kneading board
- 1 Container
Steps for kneading the pizza
To prepare the pizza dough recipe, start by dissolving 1.6 cups of warm water with 1 tsp of active dry yeast or 6 grams of fresh yeast, plus a teaspoon of granulated sugar. Mix with a teaspoon until the yeast completely dissolves.
In a bowl, pour in the all-purpose flour and the Manitoba flour, the water with dissolved yeast, and the extra virgin olive oil. Mix roughly with a wooden spoon, and before kneading with your hands, add the fine salt.
Then pour onto a kneading board and knead with your hands for about 10 minutes, until you get a smooth and elastic dough.
You can also use a mixer, in this case, knead for about 6-7 minutes taking a break halfway.
Place the pizza dough in the previously used bowl and cover with cling film.
Let it rise for 2 hours at room temperature. Do the strength folds (fold the dough over itself a couple of times) and let it rest again, covered with cling film, for 6 to 8 hours outside the fridge, or in the fridge overnight or 10-12 hours
After the leavening time, pour onto the kneading board
and flour so it doesn’t stick to your hands.
Divide the dough into three equal parts and stretch each portion by folding it as if you wanted to wrap it on itself
Place your palms on the sides and, with circular movements, rotate the dough ball on itself, pulling it slightly towards you and pushing it forward.
The goal is to obtain a smooth sphere, with a tight surface and without cracks.
Then proceed with the pirlatura, which means placing your palms on the sides of the dough ball and, with circular movements, rotate the ball on itself, pulling it slightly towards you and pushing it forward.
The goal is to obtain a smooth sphere, with a tight surface and without cracks.
Transfer the dough balls to a container with a lid and let rest for another 2 hours at room temperature before rolling them out 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 fridge for 12 hours.
Then let them sit at room temperature for 2-3 hours before rolling out.
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FAQ (Questions and Answers)
If I have little time, how much yeast can I use?
Quick rise 2-3 hours at room temperature 20-25 g per 1 kg of flour.
Can I make the dough without oil?
Sure. The traditional Neapolitan recipe doesn’t include it. Oil makes the dough softer and crispier, but it’s not essential.
How long should the dough rise?
With a little yeast in the fridge: 12-24 hours.
With more yeast at room temperature: 2-6 hours.
