Best 3 Real Italian Pizza Dough Recipes
**Introduction:**
Pizza, a delectable dish with a rich history, has captured the hearts and taste buds of people worldwide. Originating in Naples, Italy, this culinary masterpiece has evolved into a global phenomenon, inspiring countless variations and interpretations. At its core, pizza consists of a simple yet flavorful combination of dough, sauce, and cheese, offering a symphony of textures and tastes. In this article, we present a collection of authentic Italian pizza dough recipes, ranging from the classic Neapolitan to the focaccia-style dough, each with its unique characteristics and culinary charm. Whether you're a seasoned pizzaiolo or a home cook seeking to recreate the magic of a traditional Italian pizza, these recipes will guide you through the process of crafting the perfect dough, ensuring a delicious and satisfying pizza experience.
**Recipes:**
1. **Neapolitan Pizza Dough:**
This recipe embodies the essence of classic Italian pizza, with its light and airy texture and slightly chewy crust. Using a combination of Caputo "00" flour, water, salt, and yeast, this dough requires a long fermentation process, allowing the flavors to develop fully. With its distinctive leopard spotting after baking, the Neapolitan pizza dough is a true testament to the art of pizza making.
2. **Focaccia-Style Pizza Dough:**
Inspired by the beloved Italian flatbread, focaccia, this pizza dough recipe yields a thick and fluffy crust with a crispy exterior. Made with all-purpose flour, water, salt, yeast, and olive oil, the focaccia-style dough is incredibly versatile, accommodating a wide range of toppings and cooking methods. Its rustic charm and unique texture make it an excellent choice for casual gatherings and family meals.
3. **Whole Wheat Pizza Dough:**
For those seeking a healthier pizza option, this whole wheat pizza dough recipe is a nutritious and delicious alternative. Combining whole wheat flour, bread flour, water, salt, and yeast, this dough offers a slightly nutty flavor and a denser texture compared to traditional white flour dough. Packed with fiber and essential nutrients, the whole wheat pizza dough is a guilt-free indulgence that won't compromise on taste.
4. ** Gluten-Free Pizza Dough:**
Catering to individuals with dietary restrictions, this gluten-free pizza dough recipe utilizes a blend of almond flour, tapioca flour, potato starch, and psyllium husk to create a crust that is both crispy and tender. With its focus on alternative flours, this dough provides a flavorful and satisfying pizza experience for those with celiac disease or gluten sensitivities.
5. **Sourdough Pizza Dough:**
For those who appreciate the distinct tang and complexity of sourdough, this sourdough pizza dough recipe offers a unique twist on the classic dish. Using a sourdough starter, water, salt, and a combination of all-purpose and bread flour, this dough undergoes a slow fermentation process, resulting in a flavorful and slightly chewy crust. The sourdough pizza dough is a delightful option for those seeking a more artisanal pizza-making experience.
NEW YORK ITALIAN PIZZA DOUGH
A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.
Provided by ItsJeanettic
Categories Bread Pizza Dough and Crust Recipes
Time 10h36m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
- Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
- The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
- Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
Nutrition Facts : Calories 33.3 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 584.2 mg
ITALIAN PIZZA DOUGH
My home-made pizza dough; I make it 3 to 4 times a week.
Provided by Ignazia Vella
Categories Bread Pizza Dough and Crust Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
- Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
- Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 32.6 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 207.5 mg, Sugar 0.5 g
REAL ITALIAN PIZZA DOUGH
Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!
Provided by Buckwheat Queen
Categories Bread Pizza Dough and Crust Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to the lowest setting possible.
- Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
- Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
- Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
- Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
- Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
- Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
- Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.
Nutrition Facts : Calories 532.7 calories, Carbohydrate 95.5 g, Fat 9.7 g, Fiber 3.5 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 1167.7 mg, Sugar 0.4 g
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of your pizza.
- Make sure your water is at the right temperature. The ideal temperature for mixing pizza dough is between 90 and 100 degrees Fahrenheit.
- Knead the dough for at least 10 minutes. This will help to develop the gluten and make the dough more elastic.
- Let the dough rise for at least 2 hours. This will give the yeast time to ferment and produce carbon dioxide, which will make the dough light and airy.
- Preheat your oven to the highest temperature possible. This will help to create a crispy crust.
- Use a pizza stone or baking sheet. This will help to distribute the heat evenly and prevent the pizza from sticking to the pan.
- Don't overcrowd the pizza. This will make it difficult for the pizza to cook evenly.
- Watch the pizza closely while it's baking. You don't want to overcook it or it will become dry and tough.
Conclusion:
Making real Italian pizza dough is not difficult, but it does take some time and effort. By following the tips above, you can make a delicious pizza that will impress your friends and family. So what are you waiting for? Get started today!
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