This is the ONLY recipe you’ll ever need for authentic, thin and crispy, Italian homemade pizza dough – Naturally vegan and dairy-free and just 5 ingredients needed!
This is literally the best homemade pizza dough I’ve ever made. It’s a super easy version of the traditional Neapolitan pizza dough, and believe me is just as tasty. I’ve tried endless recipes and variations over the years, and this one is the absolute winner.
This homemade pizza dough is perfect to make round italian-style thin and crisp pizza at home. But it’s also great as a base for calzone, breadsticks, fried pizza balls, and loads of more fun recipes. And, as an added bonus, the original italian pizza dough is naturally vegan and dairy-free.
The traditional Neapolitan Pizza recipe calls for just 5 basic everyday ingredients: water, flour, salt, yeast, and extra virgin olive oil.
You can use any kind of plain water, but make sure is at the right temperature. Active dry yeast should always be hydrated with lukewarm water (around 22 ℃, 71.60 ℉), because cold water can cause the glutathione (gluten in the yeast) to leak out.
Use a medium-strong flour. Opt for stone-ground organic flour whenever possible, and make sure to choose a flour with a value preferably between W280 and W320 (usually sold simply as bread flour or pizza flour). The strength of the flour has vital importance; strong flour contains more gluten than other types of flour, which gives it its elasticity and enables the dough to rise with a good structure.
Traditionally, pizza made in a wood fired oven doesn’t call for olive oil as one of the dough ingredients. But, it turns out to be a superhero ingredient when baking pizza at home.
Adding a bit of extra-virgin olive oil into the dough helps facilitate the binding of proteins, allowing the formation of a more homogeneous glutinous mass. It will also result in a more fragrant pizza, similar to the one you’ll get in an italian pizzeria.
You can make homemade pizza dough by hand, but it is way easier (and less messy in the kitchen) if you use a good mixer. Also, for the best baking results, I recommend hands down investing in a good pizza stone. All you have to do is preheat it for 30 minutes before baking your pizza, and is guaranteed to give a quick, evenly-baked delicious pizza in the comfort of your kitchen.
Top Tips For Homemade Pizza Dough
After many years of making homemade pizza dough, I can safely share the best tips I’ve learnt along the way. These easy-to-follow tips will help you get foolproof, delicious & crisp homemade pizza every SINGLE time!
- Flour & water. Pay a particular attention to the type of flour you use, and to the water temperature. These two aspects are critically important to achieve a really perfect homemade pizza.
- Add sifted flour. Sifting the flour avoids the formation of lumps, and allows a good oxygenation of the dough.
- Salt should be added as late as possible. It’s best to mix it with a little bit of the water you’ll be incorporating into the dough.
- Stop kneading when the dough is compact and elastic, moist but not sticky. If you lightly dip your finger into the dough and the hole bounces back slowly, then the dough is ready. If you’re using a mixer, stop mixing when the dough comes off completely from the bowl.
- Let the dough rest until at least doubled in size. Long fermentation allows the enzymes contained in the flour to trigger the chemical processes that transform the starch (carbohydrates) into simple sugars and the gluten (proteins) into simple amino acids. These processes give a good pizza great digestibility, having performed part of the work that otherwise our stomach should have carried out.
- Do not mix your dough too much. This may cause the dough to overheat and the glutinous mass to break, and at that point the dough will no longer be usable.
- 500 ml (1 pint) lukewarm water
- ½ tsp (1.5 gr) dry active yeast
- 1 heaped tbsp sea salt
- 1 tbsp extra-virgin olive oil
- 900 gr (2 lbs) strong flour (aka bread flour)
- In a small mixing bowl, whisk together the water with active dry yeast until dissolved. Pour the mixture into the mixer, add olive oil, and using your dough hook attachment, start mixing on a low speed, and slowly incorporate the sifted flour.
- Mix together all ingredients for about 5-6 minutes, adding the salt towards the end, until the dough is smooth and stops sticking to the sides of the bowl. If the dough is still too sticky sprinkle in a little more flour, if it's too dry add a little more water.
- Transfer the dough onto a clean surface sprinkled with flour and work with your hands until smooth and even.
- Transfer the dough in a lightly oiled bowl and cover with cling film or a damp kitchen towel. Allow to rest in a warm place (about 24-27°C) for about 2-3 hours, until the dough has doubled in size.
- Transfer the dough to a lightly floured surface and divide into 180-200gr pieces with the help of a dough scraper.
- Work each dough piece with your hands until forming a smooth and even ball, then transfer into a lightly oiled tray and cover with a kitchen towel.
- Allow the dough balls to rise for an extra 3-4 hours, then use within 6 hours.
DID YOU MAKE THIS RECIPE?
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