An Italian Chef Shares Secrets Of Making Perfect Italian Pizza Dough

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

Mix warm water and sugar in a bowl until dissolved.

Sprinkle yeast over the water and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine flour and salt.

Add the yeast mixture and olive oil to the flour mixture.

Stir until a rough dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1-2 hours until doubled in size.

Punch down the dough to release air.

Divide the dough into portions for individual pizzas.

Shape each portion into a ball and let rest for 15-20 minutes before rolling out.

Preheat the oven to its highest setting (around 475°F/245°C).

Roll out the dough on a floured surface to desired thickness.

Transfer the rolled dough to a baking sheet or pizza stone.

Cooking Techniques

Spice Level:

Allergens