PERFECT ITALIAN PIZZA DOUGH

let’s get straight to it.

This is a 4-ingredient, high-hydration, no-knead dough. It is the simplest of the simple homemade pizza recipes and, in my opinion, the tastiest, too. If you have time to prep your dough a few days in advance, you’ll be setting yourself up for serious pizza bliss (read on to learn why) but know that you can make excellent pizza, start to finish, in 3 hours.

Ingredients

  • Active Dry Yeast: 2 tsp Warm Water:
  • 1½ cups — warm, not boiling
  • All-Purpose Flour: 4 cups
  • Sea Salt: 1 tsp
  • Extra Virgin Olive Oil: ⅓ cup

Making Instructions

  • Step 1 — Activate the YeastAdd 2 tsp yeast to 1½ cups warm water. Mix gently and leave for about 5 minutes, until the mixture becomes slightly foamy.
  • Step 2 — Prepare the Dry MixtureTake 4 cups all-purpose flour in a large bowl. Add 1 tsp sea salt and mix well. Step 3 — Add Olive OilSlowly add ⅓ cup extra virgin olive oil to the flour. Mix until the flour looks slightly crumbly. Step 4 — Make the DoughPour the prepared yeast-water mixture into the flour.
  • Mix everything together until it starts forming a soft dough. Step 5 — Knead the DoughTransfer the dough to a lightly floured surface. Knead for 5–10 minutes until it becomes smooth, soft, and elastic. Step 6 — Let It RiseLightly oil a large bowl and place the dough inside.
  • Cover it with a clean kitchen towel or plastic wrap. Leave it in a warm place for 1½–2 hours, or until it has doubled in size. Step 7 — Divide the DoughGently punch the risen dough down to release excess air. Divide it into 3 equal portions.
  • Step 8 — Store or UseUse the dough immediately or place each portion in a separate ziplock bag. Keep refrigerated for up to 5 days. Step 9 — Before Making PizzaIf refrigerated, take the dough out and allow it to come to room temperature before stretching it into a pizza base.
  •  Step 10 — BakeAdd your favourite sauce, cheese, and toppings. Bake in a fully preheated oven at 500°F (260°C) for approximately 10–12 minutes, or until the crust is golden and cooked through.

Quick notes

  • Water should be warm, never boiling, otherwise it can damage the yeast.
  • A good dough should feel soft and elastic, not dry and hard.
  • Give the dough enough time to rise for a lighter, airier crust.
  • Preheat the oven properly before putting the pizza inside.
  • For a crispier base, preheat your pizza stone or baking tray as well.

Recipe adapted from Grandma Recipes.