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Authentic Pizza Dough

When I traveled to Italy with my partner, we visited Rome, Florence, Venice… and Naples. What you should know is that the famous Margherita pizza was born in Naples! While there, we took a pizza-making class! I highly recommend taking a class if you ever visit Italy—we had so much fun! I’m sharing this recipe with you, which I had to slightly adapt since fresh yeast is hard to find in Quebec. The crust from this recipe is amazing, and it’s THE best pizza dough I’ve ever had (and I’ve tried a lot of recipes over the years)!
I love this pizza dough—it's truly the go-to recipe for a crispy crust. I also realized that for Italians, good food is more about using quality ingredients than using a lot of ingredients. During the class, the chef explained how important it is to use 00 pizza flour to get a nice dough. Specifically, Italians seem to use the Caputo brand. You can find it on Amazon. We also found Robin Hood brand 00 pizza flour in local grocery stores. I recommend using either of these brands—as long as it says 00 on the packaging.
Since I don’t have a pizza oven, I try to recreate one by using my barbecue with a pizza stone to simulate the effect of a traditional pizza oven. You could also bake your pizza in a regular oven. In either case, baking it on a pizza stone is a must to get the best chance of a crispy crust!
I also invite you to watch my video to see how I stretch my pizza dough.
This recipe makes two small pizzas or one large pizza.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings 2

Ingredients
  

  • 2 ¼ cup 00 pizza flour
  • 1 cup water
  • 1 ½ tsp coarse salt
  • ½ tsp instant dry yeast
  • 1 tbsp olive oil

Instructions
 

  • Heat the water in the microwave for 30 seconds.
  • Then dissolve the yeast in the water and let sit for a minute or two.
  • Next, mix the flour and salt in a bowl.
  • Add the water and yeast mixture to the dry ingredients.
  • Knead the dough until smooth.
  • To prevent sticking, add a little oil to your hands or sprinkle in some flour.
  • Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for 2 to 4 hours.
  • Then let the dough rest in the fridge for up to 24 hours.
  • Divide the dough in two. Using your hands or a rolling pin, gently stretch the pizza dough.
  • Add your desired toppings.
  • Bake at 500°F on a pizza stone in the oven or barbecue for 8 to 10 minutes.

Video

Notes

When you press the dough with your finger, it should bounce back slightly. That means it’s elastic enough.
 
Try my Margherita pizza recipe with your dough ball!
 
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