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 Instant or  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 sticks 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 pomodoro 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.
Note Worthy
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
Ingredients
- 5 cups all purpose (or 00 flour ) + some for dusting
- 1.5 tsp instant dry yeast (or active dry yeast)
- 1.5 tsp sea salt
- 2.25 cups COLD water
- 1 tbs extra virgin olive oil
Favorite Toppings
- Caramelized onions
- Arrabiata Sauce
- Heirloom Tomatoes
- Fresh Basil
- Green Onions
- Smoked Mozzarella Cheese
- Sauteed Mushrooms
- Ricotta Meatballs
- Roasted Peppers
Instructions
- 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 yeast on low speed until all is incorporated then add the COLD water.5 cups all purpose (or 00 flour ), 1.5 tsp instant 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.
Video
Notes
- 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.
Nutrition
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This has become my go to recipe for pizza dough! I’m always getting compliments on it and people always ask for the recipe!
I’m so excited Anna, nothing like nailing pizza night at home, right ? Xo’s ~ Florentina
Just wondering, can the dough be made and then left in the fridge for a while before needing the 2 hrs to rise? Like could I make this first thing in the am and then take out early afternoon, to rise and make in the early evening?
Yes you can refrigerate it as soon as you mixed the dough. You can also freeze it individually and then take out what you need about 3 hours before cooking.
Absolutely the best pizza dough recipe ! If you don’t want to heat the house up in the summer, put it on the grill. Love it both ways !!!
Thank you Robin! We will have to agree on that one 😉 Yes and Yes to grilling pizza inside on a cast iron skillet. The thinner you stretch it the quicker it cooks and the crispier it gets!
Can this be baked in a wood burning pizza oven. I am looking for a good dough because all the ones I have tried making were a real disappointment.
Yes definitely! It is a thin crust style so keep an eye on it and report back!
Hi this is my first time with making pizza dough and your recipe was so simple I loved It!!! Just one question, I did use the active dry yeast, I just noticed that after all the mixing the yeast was still in its little pebble form, is that normally?
Hi Claudia, yes that is fine I would not worry about it 🙂
After many pizza dough recipes I think this is the one! This dough has a nice soft texture and is easy to work with. I divided it into 4’s instead of 6’s. After the 2 hour rise I froze 2 and put 2 in the frig for later in the day. One thing that I have found after trying many recipes is not to rush the dough. I start to shape the dough in the pizza pan but once the dough starts to resist I let it rest. If you keep stretching the dough you will end up with those dreaded holes in your dough. Once the dough starts to resist just leave it alone for 10 minutes or so, drink your wine and come back to it. The dough will have relaxed and is much easier to continue to shape. That’s been my experience anyway. That said I found this recipe one of the easiest pizza doughs to work with. Also think that is why those quick pizza dough recipes are never as good or as easy to work with as these that have at least a couple hour rise time. Thanks for this recipe. Really Good!
My pleasure, so glad you loved it!
Hi there! I am very excited on try this recipe, but I don’t have a mixer or processor. Would you mind giving instructions to make this by hand?
Hi Liem, I just added the instructions by hand to the recipe as well. You just need a little elbow grease to knead it a little bit longer, so pretty much the same process just using your hand and your kitchen counter. Enjoy!
This was the first time I’ve ever made pizza dough (or anything involving flour and yeast). Had trouble when mixing initially. It wasn’t sticking to the sides of my mixer, but was way too sticky to handle and get off the hook. Eventually got it but had to add more flour than I expected. I fired these with a pizza stone on my kamado grill. Stone was 700 degrees when I put them in. Cooked nicely in about 4 minutes (they were small pizzas). Perfect crispy crust but it puffed up thicker than expected. Wasn’t really a thin crust pizza at that point.
Hi Jared, just make sure to stretch out the pies thinner next time. Also you can use a fork to poke the sides of it so it doesn’t puff up too much while baking. Depending on the flour we use sometimes it might take more or less, cooking is never 100% exact formula, just trust your instincts, you’ll do great!
Hi this recipe looks great I’m going to try it, i will be making by hand donyou have instructions please?
Hi Tania, you’ll need to give your arm a little workout and knead the dough for about 20 minutes or so.
My pizza dough hasn’t risen at all in 90 minutes. I followed your instructions to the letter. I’m using “Fleishmann’s traditional active dry yeast”. Why isn’t it rising? The package of yeast said I’m supposed to put it warm water first. Help?
HI Dave, what was the end result ? Did you end up baking the pizza or what happened? I’ve never had an issue with it rising at all, this is the COLD water method so ignore the package, just make sure it is active dry yeast.
MIne isn’t rising either. New bottle of active yeast, new bag of organic unbleached AP flour, salt and cold water. Did just what the instructions said down to putting it in my oven to proof, but they are flat. I don’t get it.
It’s ok this is a slow rise and a Neapolitan thin crust, it’s not supposed to look like a bread loaf, don’t worry it’s gonna bake great!
Remember to keep your yeast in a cool place! I couldn’t figure out why my yeast wasn’t working, and then I realized I had been keeping it in the cupboard above the oven and it got too hot. Also make sure it’s not expired.
Yes absolutely!
You mentioned that you can freeze the dough. How long does it keep before spoiling and does it affect the consistency of the dough? Do you freeze it whole or portioned and shaped? Thanks
Hi! Here is the step by step tutorial on how to freeze pizza dough: https://ciaoflorentina.com/how-to-freeze-pizza-dough-tutorial/
This recipe is amazing! I have been searching for a good pizza dough recipe and I have tried a bunch, but this is our family’s favorite. My husband begs me to make pizzas pretty much weekly. I was wondering, can I make a smaller number of larger pizzas with this dough? What would the cooking time need to be adjusted to? We have guests coming and I wanted to just make a couple of pizzas instead of a bunch of smaller ones.
Hi Hayleigh, you sure can make larger pizzas, just cook them a couple of extra minutes. If it isn’t done to your liking just give it more time, it isn’t a fussy recipe, you’ll find your sweet spot. Soooo happy this is your new favorite dough Xo’s ~Florentina
Hi there! Does it matter what kind of yeast you use? For my rustic bread I use rapid rise/instant yeast can I use that?
Hi Pam yes it matters. I use an Active Dry Yeast since this is the cold water method, sounds like you are describing a similar product. Le me know how it goes 🙂
Hi. Has anyone tried making this on a grill?
Hi Silvi, yes i have made it on the grill as well. Makes sure to grill both sides before adding any toppings then move away from direct flame and cook until the cheese has melted.
I have a question, should I be using all purpose flour or bread flour?
Also, any tips for the pizza stone? I have the Emile Henry one and for some reason, we can’t seem to get it right. Either the bottom of the pie never crisps due to possibly too much flour, or we don’t use enough and it burns. We tried cornmeal but didn’t enjoy the taste. Any advice (from anyone) would be appreciated.
Hi Erica, I use organic all purpose flour and also have the Emille Henry pizza stone. It is important that you warm it up with the oven for at least 30 minutes, I usually do it for 1 hour. Sprinkle just a little bit of flour on the pizza stone right before sliding the pizza on top. Then use a long spatula and carefully drag the leftover flour onto a plate after removing the pizza from the oven. Then start fresh again. Very little four is actually needed as your dough should already have some flour on it from when you stretch it out. Keep me posted on how this goes next time. ~ Florentina
can you bake this on a bake sheet
Sure, but it won’t be as crispy and amazing as If you baked it on a pizza stone. Just being honest 🙂
Hello Florentina.
This sounds funny but I am very nervous around yeast. I have been putting the yeast in warm water with sugar to “feed” it and finally making nice bread and such. I’m confused as to how the recipe uses cold water please help me understand this yeast mystery. Off to the kitchen I go……we love pizza. Thx jojo
Nothing to be worried about JoJo. I swear by this method, actually the coldest the water, the better. The yeast is already active, I’ve made this countless times and have never ever had an issue. Let me know how it goes 🙂 ~ Florentina
How many individual pizzas/dough balls does this recipe make?
6
I just wanted to thank you for a wonderful pizza dough recipe!!! It is not gummy or too doughy!
Ever since I visited Italy finding true Italian foods has been hard! Also being a vegetarian Italian foods have been a godsend!
I have tried to find Italian recipes so I can cook at home myself! Also I have moved to the West coast from NYC and trying to find true Italian food has been rough!
This has been the best dough recipe ever! Thank you! You Rock. I’ll be bookmarking your site.
*I am Asian and according to my friends I can cook Italian really well for an Asian Girl 🙂
My pleasure Liz, I’m so happy it was such a hit for you as well. I bet you are a great cook at more than just Italian food, ha! ~ Florentina Xo’s
Hi Florentina!
Just got a pizza stone, and found your site searching for a great pizza dough recipe. I’m curious though that there is no sweetener noted, like sugar or honey. I have instant yeast, but I’ve never seen a pizza dough recipe without some sort of sugar added for the yeast. Did I miss it somewhere? Thank you!
Hi Denise, you are correct, there is NO sweetener at all, none needed 🙂 Enjoy and let me know how it turned out ~ Florentina
HI Florentina. I am very excited to try you pizza dough recipe but I do not own a kitchen aid. Would my kneading time be the same the old fashion way?
Hi Darlene, you can definitely make it by hand, it will take a little elbow grease, I’d say give it about 10 minutes extra. Let me know how it turns out 🙂
I don’t have a pizza stone for the oven. What do you reccomend i do?
Hi Vanessa, well I recommend you get one lol But meanwhile If you have a cast iron skillet just use that instead. Heat it up with the oven just like you would do a pizza stone and use it as such. Maybe turn it upside down so it is easy to transfer the pizza in and out. Let me know how it goes 🙂
Best pizza dough ever!!! Easy to make, fast cooked and delicious taste. I used parchment paper… Super easy to manipulate from countertop to oven and back.
Thanks a lot!
Cheers
Yann
I’m so stoked to hear 🙂 Doing the happy dance over here, now I wanna have pizza night ~Florentina
Hi Florentina:
I had been trying and searching for Pizza Dough recipe, here i am, may i know what type of flour the recipe used? The amount water may varies , right ? Do you have the recipe by weight ?
Thanks
Hi Simon, it is just regular all purpose flour. I don’t have it by weight, but honestly you will have to add more or less depending on how much water your flour will take.Just make sure the dough sticks only a little bit to the bottom of your bowl.
Hello there, Thanks so much for the pizza dough recipe. I have a wood fired oven and have been struggling with many dough recipes. The first time I tried yours it was a miracle in the difference compared to the ones I have tried. It was the final touch I needed to make my pizzas almost perfect. Thank you so much and I hope to try many of your other recipes. Thanks again , much appreciated. Rock on. Mark
My pleasure Mark. I am so happy it turned out so amazing, we absolutely love this pizza dough. And lucky you, wood fire pizza oven ? I’m so jelly 😉
Hi. I do not have a pizza oven can I cook this in kitchen oven and at what temp and time?
Yes the recipe os for the home oven as well, heat it up as high as it will go for the best results. Enjoy!