Rustic Italian Pizza Dough Recipe Video
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The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. Step by step how to video included below.
Italian Pizza Dough Recipe – Homemade Neopolitan Style!
A quick, authentic, thin and crispy crust that is also perfect for freezing.
With a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me.
Although you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid mixer and a pizza stone, so we can make the best homemade pizza ever.
After constantly trying new recipes and formulas, and after having gone to Italy in search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep!
What makes this the best Italian pizza dough recipe ever?
- Quick and easy to make by hand, food processor or Kitchen Aid Mixer!
- Made with active dry yeast, (<–amazon), flour and COLD water (no proofing required).
- Thin and crispy crust, yet still a little chewy.
- Make ahead and refrigerate for tomorrow, freeze for later or use right away.
- Naturally vegan, perfect for garlic knots, Stromboli, calzone, focaccia, bread stick and even for the outdoor pizza oven.
What Is the best flour for pizza dough?
In my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required.
What is a Neopolitan Pizza Crust?
An authentic Italian thin crisp crust pizza with charred edges and only a few toppings.
Simple Topping from Casa Florentina
- A thick homemade sauce: arrabiata, puttanesca or marinara sauce.
- ricotta meatballs
- roasted cherry tomatoes
- fresh vegan mozzarella cheese (<–sooo good)
- spinach & artichoke
- caramelized onions
- heirloom tomatoes & fresh basil
- marinated roasted peppers.
The Secret to Italian Pizza Dough Perfection
- You must bake your rustic pizza on a Pizza Stone! Lightly brush it with some olive oil and as soon as the pie comes out of the oven top it with wedges of fresh heirloom tomatoes, basil, oregano and slices of fresh mozzarella di buffala.
- There’s no food on Earth like a homemade pizza, but even the best recipe will be lacking something without the magic of a pizza stone. Even the most basic one gives you a close result to a wood burning pizza oven. Just remember to heat it up with your oven so it won’t crack. Give it plenty of time to warm up, eve an hour or more if you aren’t in a rush or it’s cold outside.
If you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical!
watch how to make the best Italian pizza dough
Rustic Italian Pizza Dough Recipe
- 5 cups all purpose (or 00 flour ) + some for dusting
- 1.5 tsp active dry yeast
- 1.5 tsp sea salt
- 2.25 cups COLD water
- 1 tbs extra virgin olive oil
- Caramelized onions
- Arrabiata Sauce
- Heirloom Tomatoes
- Fresh Basil
- Green Onions
- Smoked Mozzarella Cheese
- Sauteed Mushrooms
- Ricotta Meatballs
- Roasted Peppers
- Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525"F but check your pizza stone for max temperature).
- In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry yeast (<--amazon) on low speed until all is incorporated then add the COLD water.5 cups all purpose (or 00 flour ), 1.5 tsp active dry yeast, 1.5 tsp sea salt, 2.25 cups COLD water
- Switch to the dough hook 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.
- NOTE - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy.
- After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days).1 tbs extra virgin olive oil
- 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 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
- Dust your pizza peel (or a piece of cardboard) very well 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 the 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 ).Arrabiata Sauce
- Gently slide the pie on the preheated pizza stone in a hot 525"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
- 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.
By Hand Method
- 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. Follow the steps above afterwards.
- Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.
- 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.
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Super easy to make and a hit with the whole fam!
This is the only recipe I love to use for my wood fire pizza dough . So good I’ve had to reprint this today as it was covered in ingredients:) thank you for delicious recipe! Bon a petit
Thank you for reporting back Naomi! Your comment absolutely made my day ~ Florentina Xo’s
This sounds like a great recipe! Do you think I could use my Breville bread machine?
I guess you could if you wanted to, but the idea behind this is that you don’t need to 🙂
What if I don’t have a pizza stone? Can I just use a regular pizza pan?
yes but for best results a pizza stone or cast iron plate is recommended. It will still be a great pizza 🙂
I let it ferment 24 hours !! Hands down one of the best pizza I ever made , grazie Mille . This will be my go to pizza dough!
Hi, I am a true and true pizza lover and have been making my pizza dough for years. I have tried so many dough recipes but was never really happy with them. I came across your recipe and my search for the perfect pizza dough has come to an end. It’s the best and I have shared your recipe with all my friends and they all agree with me. Thank you
Thank you so much, this made my day ~ Florentina Xo’s
Hi Florentine, thanks for the awesome recipe! Quick question.. I noticed other neopolitan style pizza crust recipes call for the dough to sit at room temperature for 24+ hours, or even days in the fridge. But yours only sits for a couple. Would it be bad for the dough somehow to let it sit out for longer, and get more fermented? Maybe overnight, or 12-24 hour window? What are your thoughts? Thanks again 🙂
Yes Stephen, you can certainly let the dough rise for longer at room temperature or refrigerate overnight and even a few days, it will develop more flavor. When I initially posted the recipe I wanted it to be a great recipe you can reach for last minute on a Friday night, but can also be prepped in advance. Enjoy! ~ Florentina
Thanks for the quick response!
You confused me! Lol. In ingredients you listed active dry yeast- but in your video you said instant. Which is correct please?
Whichever one you have works 🙂
Hi Florentina your recipe is really fantastic, I use it quite often! I am curious though –– is it okay to refrigerate/freeze half of the dough AFTER it has risen the 2 hours? Or will this affect the final product? I just made the dough and realized that half of it was the perfect amount for what I needed! I know you mention to refrigerate/freeze BEFORE the rise, but it would be good to know if it’s still okay to refrigerate/freeze afterwards? Thank you!
Hi Michael, I know my reply is way late but still wanted to address your question. I have had success freezing before and after the rise and they both ended up baking great in the end. When I make a big batch and intend on freezing half of it, I just shape and freeze in individual glass lidded containers as I love the way they stack in my freezer. I hope it all worked out great for you Michael! ~ Florentina
Love this recipe and looking forward to trying it. However I don’t have a pizza stone m, will a regular pizza cookie sheet work?
Although the stone will yield the best results, don’t let the pizza stone hold you back from making this. Use a cast iron skillet if you have one or just any cookies sheet.
Have you tried this on a propane bbq?
Great Pizza Crust,I am glad I found your recipe online.Thanks for sharing!
Me and my family usually have pizza night once a week and we decided to try this recipe; it is fantastic! The pizza turned out amazing and tasted even better with the new bases. Thank you for sharing your recipe, Florentina! ;D
I’ve been making pizza dough for the past 30 years and this is by far the best pizza dough recipe I’ve ever made!! Thank you Florentine!
This makes me so happy 🙂
I do not have a fancy stand mixer with a dough hook. I also do not have an electric hand mixer.
My question then – can I make this by hand with just a spoon/whisk and a bowl? If so, what modifications (if any) do I need to make?
Yes just knead it by hand for about 15 minutes, so you’ll get a good arm workout as a bonus! Enjoy!
Hi, is there a link for the pizza stone you recommend for use with this recipe in a regular household oven?
Also, is there a link to a video for instructions? i read that there is but i don’t see it. I look forward to trying this recipe!
Hi Shane, the video is at the top of the page and it travels with it in the right hand corner as you scroll down the page. The pizza stone I keep in my oven is from Emile Henry, I’ve had it for more than a decade and it’s still in perfect shape living in my oven. Here’s the amazon link: https://www.amazon.com/gp/product/B0152Z73KM?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B0152Z73KM
So delicious. Added some chia seeds to the dough (2 tbs) to add a bit of protein for my small one who really loves bread. Won’t need to buy pizza again! Thumbs up all around. Thanks
I also forgot to mention, how she tells you to preheat your oven to the highest temperature at the beginning of the recipe, and then when it comes to letting your dough rise she suggests putting it in the oven. Which isn’t possible when your oven is at nearly 600°. And she also says to preheat your pizza stone with the oven, but suggests flowering or putting Panko on your pizza stone before adding your pizza to it. Just a lot of this recipe makes no sense but I’m sure with the extra time I’ve had to add and much improvising I can make it work.
Many people have double ovens so you could use the cold one to place your dough in, or the microwave, toaster oven etc.., the one that Isn’t in use of course. The idea is to keep the dough in a draft free area. YES only sprinkle the pizza stone with some flour or cornmeal before baking your pizza so the flour doesn’t burn. Using oven mitts you could pull out the rack with the pizza stone a little if you need to, or skip the flour altogether. Easy peasy!
It is a delicious pizza, I will prepare it again really very good, thank you for sharing this recipe.
This is the most amazing pizza dough I ever had the pleasure of making or tasting. Reminded me of NY pizza that I had the pleasure of enjoying several years ago. I am deleting all my other dough recipes and making sure I have this at my fingertips, always. Thank you for sharing.
Arlene, thank you for making my day, I’m so happy you love this pizza as much as we do ~ Florentina Xo’s
WOW! We’ve been using Bobby Flay and Guy Fieri’s doigh recipe for a couple years, ok but not amazing. THIS RECIPE IS LEGIT! I’ve been to Florence and Pisa, and this recipe reminds me of my pizza experiences there.
Instead of 6 dough balls, we separated into 3. We made cheese sticks with mozz, cheddar, parm and feta. OUT OF THIS WORLD. With the remaining two dough balls we made a margarita and a supreme. We are eating last nights leftovers now and the pizza is just as good today as it was last night, maybe even better!
Thank you so much! We will never go back to Food Networo recipes after this!
This recipe turned out great! And the taste of the crust was great!…just one thing…we had a pizza making party and my oven was on 550 for 2 hours (you said as high as it would go!). 1 hour for preheating and another hour to make the pizzas. I broke my oven. I DO NOT recommend setting your oven as high as it will go, especially if it will be on longer than the time it takes to make 1 pizza. We ended up finishing the last 2 pizzas in our toaster oven, and they still came out great. 400-450 should suffice.
Hi Jenny, sorry to hear about your oven, that’s a bummer. The idea here it to replicate a pizza oven environment. If your oven says 550 then it should perform just fine at that temperature and the manufacturer should fix it for you :). So glad you loved the pizza ~ Florentina Xo’s
I have been looking for a light, airy & fluffy dough for panza rotta’s. Have you ever tried frying this dough?
Yes, i love to fry this pizza dough and brush it with garlic oil as in European fried pizza street food (placinta / langos). I also use it for calzone so I think you’ll be happy with it!
Hi Florentina, this dough is Amazing! This is the best pizza dough and so easy to make! My son who is the pickiest eater ( I call him the food conisure ) has said that he’s never eaten a gourmet pizza before,( he has many times ), the best pizza and better than from any pizzeria!
I used my magimix to make the dough and it had taken less than 2 minutes to make including mixing the dry ingredients and I used 2 cups of cold water and an extra 1/4 flour. I use my machine for all my baking and dough making and always need less water and less time for mixing. After 1.5 hrs i checked the dough and it was ready to use. Also I used a pizza oven with pizza stone, 4min later and ready to serve.
This dough came out perfect!!!
Recipe is great! A little misleading with the prep and cook time if you don’t have the resting time factored in but no worries I checked that out before using this recipe. Lol Otherwise the recipe for the dough is awesome! Could use some tips on how to get it on the pizza stone cause I struggled with that and don’t have a pizza board! We made Prosciutto and arugula pizza and we also made a cheese pizza!!! DELISH
Hey Eve, use a piece of cardboard sprinkled generously with coarse cornmeal (or just flour is ok) to place the uncooked pizza pie on. Give it a gentle shake above the preheated pizza stone and it should slide down perfectly.