Homemade from Scratch Italian Pizza Dough Recipe
Prep Time: 10 mins
Proof Time: 2 hours
Cook Time: 7 mins
Total Time: 2 hr 17 mins
The absolute best homemade from scratch Italian pizza dough recipe you will ever make. In all seriousness though it reminds me of pizza I’ve had only in Italy. It’s light, fresh, and not greasy.
5 cups all purpose
1 1/2 tsp active dry yeasts
1 1/2 tsp sea salt
2 1/4 cups COLD water
1 tbs extra virgin olive oil
Your favorite toppings, for us we chose:
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.
In the bowl of your kitchen aid and using the paddle attachment mix the 5 cups of all purpose flour, 1 1/2 tsp sea salt, and 1 1/2 tsp active dry yeast on low speed until all is incorporated.
Switch to the dough hook and add the 2 1/4 cups of COLD water 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.
(If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
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.
After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 2 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil.
Cover with a warm damp cloth and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
Prepare the Best Italian Marinara Sauce —> Check out my other post on from scratch Italian Marinara Sauce
(Make sure to preheat your oven to 525 degrees or more with the pizza stone in it for at least 45 minutes)
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 14-16″ in diameter making sure not to tear it.
Optional: Dust your pizza stone or pan 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 homemade 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 ).
Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges.
Optional: Finish cooking the pizza under the broiler for a nice charred touch
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.