Rustic Italian Pizza Dough Recipe Video
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The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. Step by step how to video included below.
Italian Pizza Dough Recipe – Homemade Neopolitan Style!
A quick, authentic, thin and crispy crust that is also perfect for freezing.
With a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me.
Although you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid mixer and a pizza stone, so we can make the best homemade pizza ever.
After constantly trying new recipes and formulas, and after having gone to Italy in search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep!
What makes this the best Italian pizza dough recipe ever?
- Quick and easy to make by hand, food processor or Kitchen Aid Mixer!
- Made with Instant or active dry yeast, (<–amazon), flour and COLD water (no proofing required).
- Thin and crispy crust, yet still a little chewy.
- Make ahead and refrigerate for tomorrow, freeze for later or use right away.
- Naturally vegan, perfect for garlic knots, Stromboli, calzone, focaccia, breadsticks and even for the outdoor pizza oven.
What Is the best flour for pizza dough?
In my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required.
What is a Neopolitan Pizza Crust?
An authentic Italian thin crisp crust pizza with charred edges and only a few toppings.
Simple Topping from Casa Florentina
- A thick homemade pomodoro sauce, arrabiata, puttanesca or marinara sauce.
- ricotta meatballs
- roasted cherry tomatoes
- fresh vegan mozzarella cheese (<–sooo good)
- spinach & artichoke
- caramelized onions
- heirloom tomatoes & fresh basil
- marinated roasted peppers.
The Secret to Italian Pizza Dough Perfection
- You must bake your rustic pizza on a Pizza Stone! Lightly brush it with some olive oil just before baking and as soon as the pie comes out of the oven top it with wedges of fresh heirloom tomatoes, basil, oregano and slices of fresh mozzarella di buffala.
- There’s no food on Earth like a homemade pizza, but even the best recipe will be lacking something without the magic of a pizza stone. Even the most basic one gives you a close result to a wood burning pizza oven. Just remember to heat it up with your oven so it won’t crack. Give it plenty of time to warm up, eve an hour or more if you aren’t in a rush or it’s cold outside.
Note Worthy
If you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical!
watch how to make the best Italian pizza dough
Rustic Italian Pizza Dough Recipe
Ingredients
- 5 cups all purpose (or 00 flour ) + some for dusting
- 1.5 tsp instant dry yeast (or active dry yeast)
- 1.5 tsp sea salt
- 2.25 cups COLD water
- 1 tbs extra virgin olive oil
Favorite Toppings
- Caramelized onions
- Arrabiata Sauce
- Heirloom Tomatoes
- Fresh Basil
- Green Onions
- Smoked Mozzarella Cheese
- Sauteed Mushrooms
- Ricotta Meatballs
- Roasted Peppers
Instructions
- Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525"F but check your pizza stone for max temperature).
- In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water.5 cups all purpose (or 00 flour ), 1.5 tsp instant dry yeast, 1.5 tsp sea salt, 2.25 cups COLD water
- Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
- NOTE - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy.
- After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days).1 tbs extra virgin olive oil
- Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
- Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).Arrabiata Sauce
- Gently slide the pie on the preheated pizza stone in a hot 525"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
- Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.
By Hand Method
- Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.
- Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.
Video
Notes
- Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.
- If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.
Nutrition
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Love this recipe! Thank you.
Quick question- can you give more details on this breakfast pizza you mention in the recipe?? I searched your blog, but nothing came up.
Used this to make pizza and garlic knots. Seriously the best recipe I’ve found ! The recipe was enough for 1 cookie sheet sized pizza and 8 garlic knots.
The pizza dough you never knew you needed!!! Best tasting/performing/stretching dough that is done on the same day! I have a pizzaque outdoor oizza oven and cooked the pizzas at 850°, so darn good! Reminded me of oizza I had in Italy. So wish I could post PICTURES!!! This will be my go to pizza dough.
I made the pizza dough tonight, my pizza was beautiful but the dough lacked flavor. I was hoping for a yeasty taste but no yeast taste at all.
Amazing pizza dough!!
Works every time! Its a go-to
Love this pizza dough recipe. Divided dough in half and froze one for later. Baked in a preheated electric oven at 460 degrees for 35 minutes! Preheated the pampered chef baking stoneware for one hour while oven reached the temperature. Then added rolled dough and fixings! Delicious! I have photos too
I made this recipe and baked one pizza in the oven on a pizza stone at 500 degrees because that is my oven’s limit. It came out very nice but a slight bit tough. Today I took one dough ball out of the freezer and baked the pizza in my pizza oven at 700 degrees for approx. 90 seconds and, oh my, the bliss! Perfectly crispy, air pockets, charred edges and I will never make any other pizza crust! This is so close to real Italian pizza that I am just blown away. I have missed real Italian for a very long time and this is as close to authentic Italian pizza as it can get!
The BEST homemade pizza dough that we have tried. Easier than some recipes working with the dough as well. I did add garlic salt, onion powder and some Italian seasoning to the dough. We will definitely be making this again.
Can I make this in a cast iron skillet ?
yes that should work.
I’m not usually one to leave a review, but this recipe is fantastic. It makes 6 decent size pizzas and it cooks beautifully. Incredibly easy to make-even my 7year old managed it with ease.
The best homemade pizza bases I’ve made yet. Rivals our local Italian trattoria.
SAME!!! I just left a review as well and never do that, but it was so good and easy to work with I felt I had too! Just wish I could post pictures.
Made this tonight & it’s my new favourite dough! Added a tablespoon of olive oil to the dough as well as some chives & garlic seasoning. It was deliciously crispy and chewy! Topped with Italian salami & mushrooms with mozzarella, asiago and Romano. When it came out of the oven topped with chopped fresh spinach (no fresh basil). Delicious!
Made this tonight & it’s my new favourite dough! Added a tablespoon of olive oil to the dough as well as some chives & garlic seasoning. It was deliciously crispy and chewy! Topped with Italian salami & mushrooms with mozzarella, asiago and Romano. When it came out of the oven topped with chopped fresh spinach (no fresh basil). Delicious!
Best pizza crust by far for my outdoor pizza oven
Hello, this looks great. Do you freeze before or after letting rise for two hours? Thanks!
Hi Sheila, you always freeze before the rise, it will slowly rise during the thawing process. Here is a step ny step tutorial for freezing the pizza dough: https://46favorites-holiday.com/how-to-freeze-pizza-dough-tutorial/%3C/a%3E%3C/p%3E
A beautiful recipe! I do have a question, though—if I’ve put the dough in the freezer for later use, what is the best way to defrost it when I’m ready for it?
Just bring it to room temperature and as it defrosts it proofs fro you. Easy, peasy, enjoy! ~ Florentina Xo’s
I make pizza so often and this is hands-down, the BEST recipe (I’ve tried at least a dozen). My family spent a couple summers in Croatia and this is as close and I can get. It’s so wonderful. It was a little scary how loose the dough was, but that’s what makes it perfectly crisp. Thank you so much!
What do I do with the frozen ones? Do I let them thaw and then rise for 2 more hours ?
Hi Raluca, if freezing the dough you will do so after shaping each dough ball, they will rise once taken out of the freezer during the thawing process. Depending on the temperature inside your home this could take between 2 to 3 hours. ~ Florentina Xo’s
I was worried at first- but it’s a keeper! I measure everything by weight and I needed to add an additional 1/3 – 1/2 cup of flour to bring this together and it was still extremely sticky when forming dough balls! BUT it was really delicious and light! My oven doesn’t like to go over about 450 so I had to bake it for about 10-12 minutes per pie but I will be making this again!
Tried too many pizza dough recipes and never loved or even liked some of them, this was perfect – easy, so tasty, this will be our go-to now. And yes, this is justification for my stand mixer 🙂
Loved it! Saturday night is pizza night here and I always make it,5+ pizzas every week. I’ve gone through soooo many pizza dough recipes through the years and this is the BEST!
Perfect reciepe
This recipe was simple and tasty!
I made and enjoyed this dough tremendously, but am curious if it is intended to be an 85% hydration dough (18 oz water/21 oz flour)?
Just wondering how many 12 inch pizzas this recipe makes? It says 5 pizzas but no idea what size. I’m cooking for 3 adults and one child so I guessing it will suffice!