Authentic Italian Pizza Dough Recipe

  • by Nonna Box January 17, 2018
  • |
  • Last Updated on June 28, 2020
The real neapolitan Pizza Margherita

We talk all the time about how great homemade food is, not just because we consider cooking to be a relaxing and satisfying experience, but because it’s so much more budget-friendly than going out and spilling all your money at a fancy restaurant.

Plus, it never hurts getting compliments from your friends and family–they’ll be talking for years about that delicious chicken cacciatore.

However, today we aren’t talking about chicken, but we go all in with THE Italian dish. Want a hint? When a moon hits your eye like a big pizza pie/ That’s amore. 

And if that wasn’t clear enough, here is another hint: we gave you an excellent marinara sauce recipe.

Yep, it’s time to talk about what holds everything together–literally, so today’s article is about an authentic Italian pizza dough recipe.

You've never tried an authentic Italian pizza dough recipe quite like this one.

Needless to say, the pizza is a symbol of Italian tradition, recognized worldwide. Its humble beginnings were as a loaf of bread, enriched with all sorts of ingredients.

This has, of course, evolved over the years, but something that hasn’t really changed is the preparation of the dough itself.

All you need is flour, water, yeast, and salt, which can be used in different quantities and forms, depending on how thin or thick you want your pizza to be.

Our authentic Italian pizza dough recipe will give you a crispy base perfectly suitable to be covered with fresh tomato, mozzarella cheese, and fresh basil.


The real neapolitan Pizza Margherita

Authentic Italian Pizza Dough Recipe

This simple and quick authentic Italian pizza dough recipe will make you wish you would have discovered it earlier.
4.38 from 152 votes
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Course: Main
Cuisine: Italian
Keyword: napoli, pizza, pizza dough
Prep Time: 3 hours 30 minutes
Cook Time: 10 minutes
Total Time: 3 hours 40 minutes
Servings: 4 pizzas
Calories: 912kcal
Author: Nonna Box


  • 1 kg flour 00
  • 600 ml water
  • 3 gr dried yeast
  • 15 gr salt


  • To prepare the dough for the pizza, start pouring the flour in a large mixer bowl.
  • In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.
  • Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little, making sure you wait for the previous dose to be absorbed by the flour.
  • Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.
  • Add the salt and keep the mixer running until the salt is fully combined with the dough.
  • When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.
  • Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on.
  • Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).
  • Once the dough has risen, transfer it on a work surface.
  • Divide it into 4 equal parts and shape them as balls using your hands. Once done, cover them with a clean cloth and let them stand for 30 minutes at room temperature, before using them to make your pizzas.


Calories: 912kcal | Carbohydrates: 191g | Protein: 26g | Fat: 2g | Sodium: 1466mg | Potassium: 267mg | Fiber: 6g | Calcium: 42mg | Iron: 11.6mg
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Extra tip: The key to get a pizza like in the picture above is to use a pizza stone trust me! It makes pizza just like your best pizzeria place.

You would also need a wooden pizza peel to transport the pizza from the counter to the oven!

Needless to say, the recipe will be a success! Trust us, people will urge you to open your own pizza restaurant.

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11 months ago

I’m sorry but here in Canada we have instant dried yeast and Active dry yeast…which one do I use.

Megumi VanderWaal
1 year ago

What kind of yeast do you use for this recipe?

Isaac Huerta
1 year ago

Tried this for the first time and it was pretty good, only thing is that it needs more salt, ill try 18g my next attempt… Also this is a lot of dough so be prepared to freeze some unless you have more than two people eating.

1 year ago

Thanks for the recipe! Excited to try with my boys 🙂
Could I freeze some of the dough? Would you freeze before that last proofing stage?

1 year ago

Hi there, I’d like to know if you’ve had success keeping your dough in the fridge overnight or freezing it?

Sheena Dalgarno
1 year ago

Looking for oven temperature.

1 year ago

I made this in a hurry and it came out sooooooo great!!!!! I added a bit more water than it was called in the recipe but it was simply delicious!!!!

1 year ago

I’m confused how much flour to use. I can’t find a proper conversion to cups. I googled and find so many different answers. I found 4 cups – but it was so watery.

Knee Dragon
11 months ago
Reply to  Trisha

Highly recommend buying a electronic mail scale if your going to make bread products. Far more accurate to use weight over volume.

1 year ago

Hi, I heard that in Italy they rest the dough in the refrigerator for days before using, have you tried this or recommend?

1 year ago

I’m looking forward to making this with my son. We don’t have a stand up mixer but rather a food processor, how long do you suggest we knead it for? Thank you!

1 year ago

Does this recipe really only call for a little over 1/2 teaspoon of yeast for 8 cups of flour?

1 year ago

“Turn the mixer on”. What if you haven’t got an effing mixer??? Every recipe makes the same ignorant assumption

1 year ago
Reply to  Jim

Nice attitude Jim. Hope you pizza works out OK.

11 months ago
Reply to  Twonko

I hope his marriage doesn’t

Not Jim
1 year ago
Reply to  Jim

Wait until Jim hears he needs an oven to cook it.

Knee Dragon
11 months ago
Reply to  Jim

Try some elbow grease.

11 months ago
Reply to  Jim

yah jim use ur hands

Amy Borden
1 year ago

This is my third time using this recipe and it’s my go to crust! Everyone raves about it!

1 year ago

Hi, I’m from Malta, this is definitely the best pizza dough I ever made. Thank you.

anna dolgin
1 year ago

can I use all-purpose flour?

1 year ago

If you don’t have 00 flour would regular plain flour work?

1 year ago
Reply to  Nonna Box

If using bread flour instead of 00, do you use the same amount?

1 year ago

Hii! Thank you for this recipe, I’m wondering how much it yields.

1 year ago

Ciao,Thanks for the recipe!

I have a question, should I turn on the oven from top and bottom at the same time or just top is enough?

1 year ago

Hi, is there a reason why you add the salt after the water and not together with the other dry ingredients at the very start?

Nancy Luitjes - Kasdiran
1 year ago

I just wonder if 3 gr of yeast iwill be enough

1 year ago

Any thoughts on shaping the crust? Do you use a rolling pin or just stretch it by hand? I’d love to learn how to twirl it.

Steve Thistle
1 year ago

I would to have the ingredient measurements in US measure?

1 year ago

Best pizza base I have ever made, and I’ve made a lot. I cheated a bit,used a breadmaker, and added a little more yeast.
The result was a great textured chewy but crisp crust, absolutely perfect.

1 year ago

Hi thanx for sharing your pizza dough recipe. I’ve just made a batch & now waiting for it to prove. Can’t wait to make my green pesto pizza with sweet peppers. Garlic. Onions. Kale & torn mozzarella. My mouth is watering lol

2 years ago

I eat low carb but I am trying to find the perfect pizza crust. Do you think this pizza would turn out just as good using the 00 gluten free flour?

Georgianna Manthey
2 years ago

Thoughts on leaving the dough to rise overnight?

1 year ago
Reply to  Nonna Box

How much yeast should you use?

judith judge
2 years ago

i dont understand g ect could soemoen give me the reciipe with cups and tabl etc

Tina Roman
2 years ago

I’ve been looking for a pizza dough recipe to try vs purchasing dough from my pizza restaurant. I can’t wait to try this out, I have 2 pizza fanatics in my home. my question is can this dough be made as a thick/hand tossed pizza as well as a thin crust pizza?

Lon Mark
2 years ago

what is gr? grams?

2 years ago

Looking forward to trying your recipe! I read on another site, that after the first resting, to punch down the dough to remove air bubbles then divide it and roll into balls. If this necessary or would you advise against it?

2 years ago

Absolutely amazing pizza dough. Although it takes patience as far as letting it rise, it is worth the wait. Also, make sure to use a scale and not US measurements. It does make a big difference!

2 years ago

Hi there, this looks amazing! I will try it this evening. One question I still have tho’, I will use the oven, I’ve read in the above comments that you’ve said max temperature should be used, but for how long? When do you know that your pizza is ready?


Laurie Casey
2 years ago

Should you sieve the flour?? Thanks in advance

Jon Gardner
2 years ago

This recipe is very close to the Vera Pizza Napoletana recipe I use except I use a longer second rise. Works good in my wood fired oven. Good stuff.

David Richards
2 years ago

You say let it rise in the oven but don’t say anything about temperature? I assume it’s meant to be on?


2 years ago

instead of a pizza stone, can a cast iron skillet be used?

2 years ago
Reply to  Correne

I use a cast iron skillet all the time. I start off with the skillet hot and with a couple of tbls of good olive oil in it. After the bottom has browned a bit I transfer the skillet to the oven over a stone and reduce the temp to 400ish. I watch it mostly to determine the temp. Love the results…

Jen Oliver
2 years ago

Excellent, simple, authentic tasting recipe, thank you.
I’ve found the imported 00 flour from Italy is my absolute favorite, and leaving this dough to ferment for a few days is really good.
I use a “Pizzaque”. It’s a propane pizza oven with double (stacked) pizza stones inside. It heats to 850/900° in about six minutes, max. AND makes perfect black bubbles in the edges, like in Italy. If I really want the true wood fired flavor, I put a small smoker box filled with wood shavings in the pizza oven, to give the woody smoke aroma… ❤❤

jessica karp
2 years ago

What temperature do you suggest when baking?

Linda Muse
2 years ago

I do not have a pizza stone nor is one available in my country (Ecuador). What to do if you don’t have a pizza stone?

Kevin Ward.
2 years ago

Looking forward to making my own REAL pizza.

1 year ago
Reply to  Kevin Ward.

Hello, thank you for this. In your recipe it says flour 00. I am not sure I have this. I just have plain white flour. Will this be ok?

2 years ago

Can this be frozen?
And what oven temp do you recommend?

2 years ago
Reply to  Freckles

Shape into pizzas and cook until they JUST start to go brown.
Take out the oven and leave to cool.
Wrap individually and freeze.
When needed, add toppings to the FROZEN base, and put in your pre heated oven for around 4 minutes (keep an eye on the first one, as your oven will dictate the time)
Easy, healthy, convenient, fast food.

Ginette Rosano
2 years ago

What kind of yeast ?

3 years ago

Simply amazing recipe thank you! The pizza stone made a total difference, thanks for the tip!

3 years ago

The pizza looks fantastic! no exaggeration! but oh boy, this isn’t going to be difficult for someone like me, my cooking skills are 0.5/10. But I’ll give it my best to make this work. thanks for sharing!

real recipe
4 years ago

Best pizza dough we’ve tried yet…and I’ve been on a search trying many to find the perfect homemade pizza dough. Thanks so much for the great recipe. It’s a keeper!

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