Authentic Italian 00 Pizza Dough Recipe – Easy & Perfect Every Time
Want to make authentic Italian pizza dough at home? This simple 3-ingredient recipe creates a light, chewy crust with just the right crispness. Using Italian 00 flour, this method is trusted by pizza makers in Italy for perfect results every time.
Why This Recipe Works
Making pizza dough doesn’t have to be complicated. Many claim that water temperature, yeast type, and ingredient order matter. However, this foolproof method proves otherwise. Straight from my friend at a flour mill in Curtarolo, Italy, this recipe delivers consistent, delicious results. Therefore, all you need to do is mix, let it rise, and enjoy!
Ingredients:
By Weight (More Accurate & Recommended)
- 00 flour – 1000g
- Water (60% hydration) – 600g
- Sea salt – 25g
- Active dry yeast – 6g
By Volume:
- 00 flour – 4 ¼ cups
- Water – 2 ½ cups
- Sea salt – 5 teaspoons
- Active dry yeast – ½ teaspoon
Step-by-Step Instructions:
- Mix the Dough: First, add all dry ingredients to a mixer bowl. Next, add room-temperature water. If using a stand mixer, mix on low speed for 12 minutes until a smooth, elastic dough forms. However, if kneading by hand, work the dough for about 15 minutesuntil it is soft but not sticky.
- First Rise – Room Temperature Fermentation: Once the dough is mixed, transfer it to a lightly oiled tray or bowl. Then, cover it with a lid or plastic wrap to prevent drying. Let it rest at room temperature for about 2 hours, or until it doubles in size.
- Forming the Dough Balls: After the first rise, lightly dust your hands and surface with flour. Next, divide the dough into 200g portions (perfect for a single pizza). At this point, roll each portion into a smooth, tight ball by folding the dough under itself. Once done, place the balls in a lightly oiled dough tray or a flat surface covered with plastic wrap.
- Second Rise – Cold Fermentation for flavour: For an authentic pizzeria-style crust, cold fermentation is key. Therefore, cover the dough balls and refrigerate them for 24 hours. This slow fermentation enhances the dough’s flavor and texture, making it easier to stretch and bake beautifully.
- Preparing for Baking: About 4-6 hours before baking, remove the dough from the fridge and let it reach room temperature. As a result, it will be easier to stretch and shape without tearing.
- Shape the Pizza Base: First, dust the surface and your hands lightly with flour. Then, take a dough ball and press from the center outward using your fingertips. Be sure to turn and flip the dough frequently until it forms a ¼-inch thick disc. For a more traditional method, lift the dough onto your fists and gently stretch it by rotating in a circular motion. However, if a tear forms, simply pinch it closed—this dough is very forgiving!
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Baking the Perfect Pizza: Before baking, preheat your oven to 650°F (or as hot as possible). If using a pizza stone, place it in the oven while it preheats. In addition, to ensure the dough slides off easily, sprinkle a pizza peel or baking tray with cornmeal or semolina flour before adding the shaped dough. Next, add your favorite sauce and ingredients. Finally, bake until the edges are crispy and golden brown.
Tips for the Best Homemade Pizza Dough
✔ Use Italian 00 Flour – It’s finely milled for an ultra-smooth, elastic dough.
✔ Weigh Ingredients for Accuracy – Measuring by weight ensures consistent results.
✔ Cold Ferment for More Flavor – A 24-hour fridge rise improves taste and texture.
✔ Avoid Over-Flouring the Dough – Too much flour can dry out the pizza and affect hydration.
✔ Cook at the Highest Temperature Possible – The hotter, the better for a crisp, bubbly crust.
Enjoy the Perfect Italian Pizza Dough!
Now that you have the best Italian 00 pizza dough recipe, you can create authentic, delicious pizzas at home. Whether you’re making a classic Neapolitan pizza, a thin-crust masterpiece, or even a wood-fired pizza, this dough will give you perfect results every time.
Buon appetito!
