Italian Pizza Dough
4 servings
60 minutes
Dough for Italian pizza is the foundation of Italy's culinary art. The origins of this recipe trace back to the streets of Naples, where pizza masters have perfected the process for centuries. Its taste is a harmony of lightness and tenderness, with a subtle hint of wheat aroma and barely noticeable sweetness from cane sugar. Elastic and airy, it becomes the perfect canvas for various toppings—from classic Margherita to complex gourmet variations. Olive oil adds a delicate aroma and improves texture, while sea salt enhances flavor. This dough is the heart of true Italian pizza, whether made at home or in a traditional pizzeria on the Mediterranean coast.
1
Mix sugar, yeast, and warm water, and let it sit for 15 minutes until foam appears.
- Cane sugar: 1 tablespoon
- Dry yeast: 7 g
- Water: 250 ml
2
Pour water with yeast into the flour, add salt, add oil, and knead an elastic dough.
- Pizza flour (00 type): 500 g
- Sea salt: 0.5 teaspoon
- Olive oil: 1 tablespoon
3
Roll the dough into a ball, grease it with oil, and let it rest for 40 minutes.
- Olive oil: 1 tablespoon
