Y’all one of my fave places in Italy is Naples where I had some of the best pizza of my entire life. After that trip, I started working on a dough that would give me that same crisp, light, chewy and slightly charred flavor so I could make my fave Neapolitan pizza anytime. I gotta say this pizza dough is pretty darn perfect. And I use the most basic ingredients to pull it off. Let me teach you how to make pizza dough that’s fantastic and easy!
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How to Make Pizza Dough
Step 1: Add all-purpose flour, salt, sugar and instant yeast to a medium sized bowl. Quickly combine the dry mixture with a whisk.
Step 2: Next, add water to mix and use a whisk to make sure everything is mixed together.
Step 3: Do a little kneading and form a ball.
Take a large bowl and coat with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least 2 hours but longer is better.
Step 4: When ready, roll out the dough and start making some pizza!
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How to Make Pizza Dough Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon instant yeast
- 3/4-1 cup lukewarm water
- 1- 1 1/2 tablespoons quality olive oil to coat the bowl
- Optional: cornmeal for dough dusting
Instructions
- Add all-purpose flour, salt, sugar and instant yeast to a medium sized bowl. Quickly combine the dry mixture with a whisk.
- Next, add water to mix and use a whisk to make sure everything is mixed together.
- Do a little kneading and form a ball.
- Take a large bowl and coat with quality olive oil. Add the dough to the bowl, cover with plastic wrap, and let rise at room temperature for at least 2 hours but longer is better.
- When ready, roll out the dough and start making some pizza!
Notes
Nutrition
Recipe Tips
- Use a quality olive oil. It’s the perfect coating for my dough and it also adds extra flavor.
- Utilize the Broiler. An authentic Naples Pizza is cooked in a brick oven which can reach upwards of 800 degrees! The extremely high heat is what makes for a quicker cooking time and that wonderful char. Of course, our ovens aren’t capable of that kind of heat but, we can use the broiler in the last ¼ of cooking to really crisp up the crust.
- Start with Simple Toppings. Try out a pared down pizza sauce fresh mozzarella, olive oil and basil for an authentic margherita experience.
- Use Parchment: This dough can be quite tacky so, I find that sometimes working on floured parchment paper can help prevent super sticky situations. Parchment paper can also be used to transfer your pizza into the oven if you don’t have a peel or are just looking for a simpler baking process.
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I am new to your website, and LOVING it. Any recipes for pizza sauce to go with your wonderful dough? Thanks, Kathy
Thanks so much Kathy! I am so happy you discovered me! I actually don’t but I should post one right. But I usually make a quick one with tomato past and sauce and some Italian herbs and spices!
How much dough will this make (how many pizza’s per batch)?
Thanks!!
Hi Shelly, this recipe makes about two pizzas. Enjoy!
It’s said that you haven’t tasted pizza until you do so in Nápoles, and they might be right. Or maybe it’s the surroundings that do the trick too? Either way, it’s outstanding!
I am at this moment patiently waiting while the dough rests. Your post and pics look so amazing I decided to try this out and now I cannot wait! I’ve never made pizza at high temp before so I’m also excited about that. Also, I loved Eat, Pray, Love and a couple of years ago I found myself in Italy gorging on pizza and gelato. Sadly, I didn’t make it to Naples but next time! Thanks for sharing this 🙂
Hooray! Let me know how it turned out for you. Isn’t Italy the best? And you will make it to Naples very soon I believe!
Yum. This is making me hungry! PS, congrats on your one year the other day 🙂
Thanks so much Aimee! Really appreciate it!
I am definitely in a pizza mood after seeing this! looks awesome!
Thanks so much Joanne!