Master Italian Pizza Dough: Nurturing for Perfect Texture & Flavor

Name: Master Italian Pizza Dough: Nurturing for Perfect Texture & Flavor
Prep time: 30 min
Cook time: 15 min
Total time: 210 min
Yield: 4
Cuisine: Italian
Ingredients: 500 grams All-purpose flour (High-quality, preferably '00' flour for best results.); 300 ml Warm water (Around 30-35°C (85-95°F)); 7 grams Instant dry yeast (One standard packet); 10 grams Fine sea salt (Enhances flavor and regulates fermentation); 2 tablespoons Extra virgin olive oil (For elasticity and flavor)

Discover the secret to authentic Italian pizza dough! This video emphasizes that great dough is nurtured, not rushed. Learn how resting time leads to incredible tenderness and flavor, making every bite a delight. Get the full recipe and master the art of Italian baking, focusing on gentle handling for the best results.

#Pizza Dough

#Italian Dough

#Neapolitan Pizza

#Baking

#Homemade Pizza

#Dough Recipe

#Easy Dough

#Bread Making

Perfectly Kneaded Dough

Recipe Information

30m

Prep Time

15m

Cook Time

3h 30m

Total Time

Servings

Medium

Italian

Arabic

Nutrition (per serving)

280

Calories

Protein

55g

Carbs

Fat

Dough Rising in a Bowl

Ingredients

All-purpose flour
(High-quality, preferably '00' flour for best results.)
500 grams
Warm water
(Around 30-35°C (85-95°F))
300 ml

Instant dry yeast
(One standard packet)
7 grams
Fine sea salt
(Enhances flavor and regulates fermentation)
10 grams
Extra virgin olive oil
(For elasticity and flavor)
2 tablespoons

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Smooth and Elastic Dough

Instructions

0/7 completed

1
In a large bowl, combine the flour and salt. In a separate small bowl, dissolve the instant dry yeast in the warm water and let it sit for 5 minutes until foamy. Add olive oil to the yeast mixture.
Preview
10m
Preview
In a large bowl, combine the flour and salt. In a separate small bowl, dissolve the instant dry yeast in the warm water and let it sit for 5 minutes until foamy. Add olive oil to the yeast mixture.
10m
Ensure water is warm, not hot, to activate yeast effectively.
2
Pour the yeast-water-oil mixture into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms and all flour is hydrated. Do not overmix at this stage.
Preview
5m
Preview
Pour the yeast-water-oil mixture into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms and all flour is hydrated. Do not overmix at this stage.
5m
The dough will be sticky, which is normal. Resist adding more flour.

3
Transfer the dough to a lightly floured surface. Knead gently for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. The video emphasizes a gentle, nurturing kneading technique over harsh beating.
Preview
10m
Preview
Transfer the dough to a lightly floured surface. Knead gently for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. The video emphasizes a gentle, nurturing kneading technique over harsh beating.
10m
Focus on folding and stretching rather than pressing hard, this develops the gluten gently.
4
Form the dough into a ball, place it in a lightly oiled bowl, and turn it to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Preview
2h
Preview
Form the dough into a ball, place it in a lightly oiled bowl, and turn it to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
2h
A warm oven (turned off) with the light on can create a perfect proofing environment.
5
Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and divide it into two equal portions for two medium pizzas or more for smaller ones.
Preview
5m
Preview
Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and divide it into two equal portions for two medium pizzas or more for smaller ones.
5m
Handle the dough minimally to preserve its airy texture.

6
Shape each portion into a tight ball and let it rest, covered, for another 30-45 minutes. This second rest helps the gluten relax, making the dough easier to stretch.
Preview
45m
Preview
Shape each portion into a tight ball and let it rest, covered, for another 30-45 minutes. This second rest helps the gluten relax, making the dough easier to stretch.
45m
Do not skip this step; it's crucial for achieving a tender, easy-to-work dough.
7
Preheat your oven to the highest possible temperature (usually 220-250°C / 450-500°F) with a pizza stone or baking steel inside. Gently stretch or roll out the dough to your desired thickness, add toppings, and bake for 8-15 minutes until the crust is golden and cheese is bubbly.
Preview
15m
Preview
Preheat your oven to the highest possible temperature (usually 220-250°C / 450-500°F) with a pizza stone or baking steel inside. Gently stretch or roll out the dough to your desired thickness, add toppings, and bake for 8-15 minutes until the crust is golden and cheese is bubbly.
15m
For a crispy crust, transfer the pizza directly onto the hot stone/steel.