I’m always looking for recipes that are straightforward and deliver big on flavour. This rustic Italian pizza dough is one of my go-to’s for a thin, crispy Neapolitan-style crust you can make at home.
It’s easy to whip up with just a few ingredients and gives you that perfect balance of chewy and crisp. Whether you are using a classic arrabiata sauce or your favorite toppings, this dough makes homemade pizza nights simple and delicious. Here’s how I make it.
Print
Italian Pizza Dough Ingredients
5 cups all-purpose flour (or 00 flour): 00 flour gives the most authentic Neapolitan texture, but all-purpose works great too. Keep extra for dusting.
1.5 tablespoon instant dry yeast: Or use active dry yeast if that’s what you have
1.5 tablespoon sea salt: Adds flavor to the dough.
2.25 cups cold water: Cold water is key for a slow rise and better texture.
1 tbsp extra virgin olive oil: For a touch of richness and to help with rising.
1 tablespoon sugar: To enhance flavor and promote browning.
Recipe Note:
You can either create this rustic food art in a stand mixer or simply by kneading with your hands. Follow the steps below and take your pick.
Italian Pizza Dough Recipe Instructions
The Hand Mixing Method
- Preheat the oven: Set your oven to its highest temperature (ideally 525°F or higher) with a pizza stone inside. Preheat for at least 45 minutes to 1 hour to ensure a crispy crust.
- Mix dry ingredients: In a bowl, combine 5 cups flour, 1.5 tablespoon instant dry yeast, 1.5 tablespoon sea salt, and 1 tablespoon sugar. Mix until everything is well blended.
- Add water: Slowly pour in 2.25 cups cold water. Now mix for 8-10 minutes. The dough should be smooth and slightly sticky but should only stick a little to the bottom of the bowl, not the sides.
Tip: If the dough sticks to the sides, sprinkle in a little more flour (1 tbsp at a time). If it’s too dry, add a splash of water. Dough consistency can vary, so keep extra flour handy. - Shape the dough: Remove the dough from the bowl and divide it into 6 equal pieces on a lightly floured surface. Form each piece into a round ball and place them on a lightly oiled baking sheet. Drizzle with 1 tbsp extra virgin olive oil and cover with plastic wrap.
- Let it rise: Let the dough rise at room temperature in a draft-free spot (like a cold oven) for 2 hours. Alternatively, refrigerate for up to 2 days or freeze individually for later use.
- Shape the pizza: Lightly flour your counter. Take one dough ball and press it with your fingers into a 1/2-inch thick circle or oval. Gently stretch it using your fists and knuckles to a 10-inch diameter, being careful not to tear it.
- Prepare the pizza peel: Dust a pizza peel (or a piece of cardboard) generously with semolina flour or cornmeal to prevent sticking. Place the stretched dough on the peel, ensuring it slides easily when moved. Alternatively, you can put a baking sheet on the peel to avoid stickiness.
- Add toppings: Spread 2-3 tbsp arrabiata sauce in the center, leaving a 1-inch border. Sprinkle it with smoked mozzarella and add your favorite toppings. Keep toppings light to avoid weighing down the thin crust.
- Bake: Carefully slide the pizza onto the preheated pizza stone. Bake for 5-7 minutes at 525°F or until the edges are golden brown. For a charred Neapolitan-style finish, switch to the broiler for the last 1-2 minutes, watching closely.
- Finish and serve: Remove the pizza from the oven, sprinkle with fresh basil and grated Parmigiano Reggiano, and let it rest for 2-3 minutes to set the cheese. Slice and serve hot!
The Stand Mixer Method
- Mix the dough: In a large stand mixer bowl with the paddle function, combine 5 cups flour, 1.5 tablespoon instant dry yeast, 1.5 tablespoon sea salt, and 1 tablespoon sugar. Mix at low speed until a shaggy dough forms. Then add the wet ingredients and start the mixer again at low speed till its mostly combined.
- Knead: Sprinkle flour on a clean work surface and dump the dough onto it. Sprinkle a little more flour on top and knead by hand for 10-15 minutes until the dough is smooth but slightly sticky at the bottom.
- Continue: Follow steps 4-10 from the hand mixer method above.
Tips for the Best Pizza Dough
Use a pizza stone:
A preheated pizza stone is essential for a crispy crust. Check your stone’s max temperature to avoid damage.
Keep toppings light:
Too many toppings can make a thin crust soggy. Stick to 2-3 toppings for the best results.
Cold water matters:
Cold water slows the yeast, creating a more flavorful and chewy crust.
Semolina for ease:
Dusting your pizza peel with semolina flour or cornmeal ensures the dough slides off easily.
Experiment with flour:
00 flour gives an authentic Neapolitan texture, but all-purpose is a great substitute for a rustic crust.
Storage and Reheating
- Dough Storage: Store dough balls in an airtight container in the fridge for up to 2 days or freeze for up to 1 month. Thaw in the fridge overnight before using.
- Baked Pizza: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven for 5-7 minutes to restore crispness.
FAQs
Can I make the dough ahead of time?
Yes! After shaping the dough balls, refrigerate them for up to 2 days or freeze for up to 1 month. Thaw frozen dough in the fridge overnight before using.
What’s the difference between 00 flour and all-purpose flour?
00 flour is finely ground and has a lower protein content, giving a softer, more authentic Neapolitan crust. All-purpose flour works well for a slightly chewier, rustic crust.
Can I make this without a pizza stone?
Yes, use a heavy baking sheet, but preheat it in the oven for at least 30 minutes. The crust may be slightly less crispy, but still delicious.
How do I prevent the dough from sticking to the peel?
Generously dust the peel with semolina flour or cornmeal and check that the dough slides easily before adding toppings.
Can I use active dry yeast instead of instant?
Yes, use the same amount of active dry yeast. No need to activate it separately; just mix it with the dry ingredients.
Rustic Italian Pizza Dough Recipe
Course: Dinner, LunchCuisine: Italian6
small pizzas2
hours10
minutes7
minutes410
kcal2
hours17
minutesThis rustic Italian pizza dough is one of my go-to’s for a thin, crispy Neapolitan-style crust you can make at home.
Ingredients
5 cups all-purpose flour (or 00 flour) + extra for dusting
1.5 tablespoon instant dry yeast
1 tablespoon of sugar
1.5 tablespoon sea salt
2.25 cups cold water
1 tablespoon extra virgin olive oil
Suggested toppings: arrabiata sauce, smoked mozzarella, fresh basil, caramelized onions, heirloom tomatoes, sautéed mushrooms, roasted peppers, green onions, ricotta meatballs
Directions
- Preheat the oven to 525°F or higher with a pizza stone inside for 45 minutes.
- In a stand mixer with paddle attachment, mix flour, yeast, sugar and salt. Add cold water, switch to dough hook, and mix on low for 8-10 minutes until smooth and slightly sticky.
- Divide dough into 6 balls, place on oiled baking sheet, drizzle with olive oil, and cover. Let rise for 2 hours.
- On a floured surface, stretch one dough ball to a 10-inch circle.
- Dust pizza peel with semolina or cornmeal, place dough on it, and add toppings lightly.
- Slide onto pizza stone and bake for 5-7 minutes until golden. Broil for 1-2 minutes for charred edges.
- Sprinkle with basil and Parmigiano Reggiano, rest for 2-3 minutes, then slice and serve.
