The Best Easy Italian Pizza Dough

The Best Easy Italian Pizza Dough

This is THE BEST Italian pizza dough you will ever make. Easy to make without a mixer, and it bakes up with a crispy base and a chewy crumb. Load on all your favorite toppings or keep it simple with cheese and tomato sauce.

4.57 from 23 votes

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Prep Time: 15

Cook Time: 10

resting time: 1

Total Time: 1 25

Servings: Bases

Author: Deborah Rainford

Ingredients

4 cups all-purpose flour
2 ¼ teaspoons instant yeast
1 teaspoon fine sea salt
3 tablespoons extra virgin olive oil
1 ¼ cups warm water, 110°F or 43°C

Instructions

Mix Dry Ingredients:

In a mixing bowl or the bowl of a stand mixer, combine the flour, yeast, and sea salt.

Prepare Wet Ingredients:

Measure the warm water (110°F or 43°C).
Add olive oil to the water and whisk together.

Combine Ingredients:

Make a well in the center of the flour mixture.
Pour in half of the water-oil mixture.
Begin mixing with your hands or a dough hook if using a stand mixer.
Gradually add the remaining water mixture until the dough forms a shaggy but not sticky consistency.

Knead the Dough:

By Hand: Turn the dough onto a lightly floured surface and knead for 10 minutes.
By Mixer: Set the mixer to medium/low speed and mix with the dough hook for 5 minutes.
The dough should be smooth and springy. If it doesn't spring back when gently pressed, knead for an additional 2-3 minutes.

First Rise:

Place the dough in a lightly oiled bowl.
Cover and let it rise in a warm place for about 30 minutes or until doubled in size. In a cooler kitchen, this may take up to 1 hour.

Divide and Store:

Once risen, punch down the dough to release the air.
Divide into 4 balls.
Wrap unused dough in plastic wrap or place in freezer bags and freeze.

Shape the Dough:

On a lightly floured surface, press the remaining dough from the center outward, leaving a ½-inch border for a fluffy crust.

Prepare for Baking:

Place the shaped dough on a lined baking tray or pizza stone.
Top with your favorite sauce and toppings.

Bake:

Preheat the oven to 400°F (200°C).
Bake for 12-15 minutes, or until the crust is golden and toppings are cooked.

Notes

Use your hands to shape the dough for a rustic, authentic pizza base.
Proper kneading is crucial for a chewy crust. If you don't use a mixer, ensure the dough is smooth and elastic by hand.
High oven temperature improves pizza quality. If possible, use a pizza stone for better results.
Nutritional information is per pizza base, equivalent to a pizzeria medium.

Nutrition

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