Introduction

Our beloved pizza originates from Naples, where it was considered street food for poor people in the 18th and 19th centuries. Simple, flat bread topped with various ingredients, such as tomatoes, made it popular. Today, pizza is almost a staple food enjoyed by everyone, from poor students to multi-millionaires. Once you’ve tasted authentic Italian pizza, you won’t want to go back to frozen pizza.

Essential Ingredients

The good news is that making delicious pizza dough requires only a good recipe and a handful of ingredients. Here’s what you need:

• Flour: Tipo 00 (or Type 405 as an alternative)
• Yeast: Fresh yeast
• Salt: Essential for flavor
• Water: Cold
• Olive Oil: Adds richness to the dough

The Importance of Time

The most critical ingredient is time. Allowing the dough to rise slowly is key:

• 6 hours at room temperature: A solid start for rising time.
• 24 to 48 hours: For an authentic, flavorful, and digestible dough, extended fermentation is ideal. This process allows the yeast to break down complex sugars, making the dough easier on the stomach.

Dough Preparation and Tips

Equipment

Equipment	Description
Dough spatula	For portioning and handling
Pizza boxes	For storing dough during proofing
Pizza peel	For transferring pizza in and out of the oven or grill
Pizza stone	For baking pizzas in the oven or on a grill

Steps to Prepare the Dough

1. Dissolve the salt in cold water: Stir until completely dissolved in a large bowl.
2. Add flour: Gradually add two handfuls of flour and mix thoroughly with your hands.
3. Add yeast: Crumble yeast over the water and stir until dissolved.
4. Incorporate remaining flour: Gradually add the rest of the flour, mixing for about three minutes. Let it stand for 10 minutes.
5. Knead the dough: Place the dough on a lightly floured surface and knead for about 20 minutes until smooth. The core temperature should be 23–26 °C.
6. Shape and grease: Shape the dough into a ball, grease a bowl or dough box with olive oil, place the dough inside, and rub it with oil to prevent drying.
7. First rise: Let the dough rise covered at room temperature for 2-3 hours.
8. Divide and shape: Cut the dough into four equal parts and shape into balls. Place them in a greased baking sheet or dough box, cover, and let rise for another 6 hours at room temperature or 24-48 hours in the refrigerator. Remove from the fridge 3 hours before using.
9. Form pizza: On a lightly floured surface, press and stretch the dough balls into a round shape, leaving a 3 cm border.
10. Top and bake: Add desired toppings and bake using one of the methods described below.

Baking Methods

1. Pizza Oven – The Optimal Method

• Preparation: Preheat the oven (whether wood, pellet, or gas) to 500 °C. Ensure the flames flicker along the ceiling.
• Baking: Keep toppings minimal. Bake and turn the pizza at least once for even cooking.

2. Gas Grill with Pizza Stone – Outdoor Alternative

• Setup: Preheat a cordierite pizza stone on the grill. Raise the stone using a brick or upturned dish to mimic a pizza oven’s top heat.
• Baking: Place the pizza on the stone and bake until crispy.

3. Oven – Indoor Method

• Preparation: Preheat a pizza stone in the oven at maximum heat for 30-40 minutes. Activate the grill function briefly before placing the pizza.
• Baking: Bake for 6-8 minutes. Use the grill function at the end if needed to achieve a crispy finish.

Recipe Recap

Ingredients for 4 Servings

Ingredient	Quantity
Tipo 00 Flour	500 g
Fresh Yeast	2 g
Salt	12 g
Cold Water	320 ml
Olive Oil	4 tbsp
Flour for Dusting	as needed

Nutritional Values per Serving

Nutrient	Amount
Calories	525 cal
Carbohydrates	64 g
Fat	8 g
Protein	9 g

Preparation in 10 Steps

1. Dissolve salt completely in cold water by stirring in a large bowl.
2. Add flour: Add 2 handfuls of flour and mix with hands.
3. Add yeast: Crumble yeast over the water and stir until dissolved.
4. Add remaining flour: Mix for about 3 minutes and let stand for 10 minutes.
5. Knead the dough: Knead on a lightly floured surface for about 20 minutes until smooth.
6. Shape and grease: Shape the dough into a ball, grease a bowl, and rub with oil.
7. First rise: Let it rise covered at room temperature for 2-3 hours.
8. Divide and shape: Cut dough into 4 parts, shape into balls, and let rise for 6 hours at room temperature or 24-48 hours in the refrigerator.
9. Form pizza: Shape into a round pizza on a floured surface.
10. Top and bake: Add toppings and bake.

Conclusion

Mastering the art of making authentic Italian pizza dough is both a rewarding and enjoyable experience. With just a few simple ingredients—flour, yeast, salt, water, and olive oil—you can create a dough that forms the foundation for a delicious, crispy, and fluffy pizza. The key to perfection lies in the time you allow for the dough to rise, ensuring a rich flavor and easy digestibility.

By following the detailed steps outlined in this guide, you can achieve a pizza dough that rivals those found in the best pizzerias of Naples. Whether you choose to bake your pizza in a traditional pizza oven, on a gas grill with a pizza stone, or in your home oven, the results will be impressive. Each method has its own unique benefits, but all will deliver a satisfying pizza experience.

Don’t forget the importance of proper dough handling and preparation equipment, such as a dough spatula, pizza boxes for proofing, and a pizza peel for easy transfer. These tools will make the process smoother and more enjoyable.

Incorporate these techniques and tips into your pizza-making routine, and you’ll soon find yourself creating pizzas that are not only delicious but also a testament to the timeless appeal of Italian culinary traditions. Enjoy the journey of making and savoring your homemade Italian pizza dough!

Buon appetito! 🍕😊