Rustic Italian Pizza Dough Recipe

The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).

Recipe by CiaoFlorentina.com on January 13, 2011

Prep time: PT10M

Cook time: PT7M

Total time: PT137M

Rating

4.98 stars (145 reviews)

Keywords

Pizza Dough, Vegan

Ingredients

5 cups all purpose (or 00 flour ) (+ some for dusting)
1.5 tsp instant dry yeast ((or active dry yeast))
1.5 tsp sea salt
2.25 cups COLD water
1 tbs extra virgin olive oil
Caramelized onions
Arrabiata Sauce
Heirloom Tomatoes
Fresh Basil
Green Onions
Smoked Mozzarella Cheese
Sauteed Mushrooms
Ricotta Meatballs
Roasted Peppers

Cuisine

Italian

Steps

Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525"F but check your pizza stone for max temperature).
In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water.
Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
NOTE - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy.
After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days).
Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
Gently slide the pie on the preheated pizza stone in a hot 525"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.
By Hand Method
- Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.
- Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.

Nutitrion

Serving Size: 1 serving
Calories: 410 kcal
Carbohydrates: 81 g
Protein: 12 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 589 mg
Sugar: 0.3 g
Unsaturated Fat: 3 g

Reviews

Cayt on 2025-07-18 (5 stars):
Love this recipe! Thank you. Quick question- can you give more details on this breakfast pizza you mention in the recipe?? I searched your blog, but nothing came up.
Chantira on 2025-07-08 (5 stars):
Used this to make pizza and garlic knots. Seriously the best recipe I’ve found ! The recipe was enough for 1 cookie sheet sized pizza and 8 garlic knots.
Lisa Hopkins on 2025-06-29 (5 stars):
The pizza dough you never knew you needed!!! Best tasting/performing/stretching dough that is done on the same day! I have a pizzaque outdoor oizza oven and cooked the pizzas at 850°, so darn good! Reminded me of oizza I had in Italy. So wish I could post PICTURES!!! This will be my go to pizza dough.
Amnie on 2025-06-20 (4 stars):
I made the pizza dough tonight, my pizza was beautiful but the dough lacked flavor. I was hoping for a yeasty taste but no yeast taste at all.
Paige on 2025-06-15 (5 stars):
Amazing pizza dough!!
Liz on 2025-06-08 (5 stars):
Works every time! Its a go-to
Sonia on 2025-05-28 (5 stars):
Love this pizza dough recipe. Divided dough in half and froze one for later. Baked in a preheated electric oven at 460 degrees for 35 minutes! Preheated the pampered chef baking stoneware for one hour while oven reached the temperature. Then added rolled dough and fixings! Delicious! I have photos too
Siggi on 2025-05-23 (5 stars):
I made this recipe and baked one pizza in the oven on a pizza stone at 500 degrees because that is my oven’s limit. It came out very nice but a slight bit tough. Today I took one dough ball out of the freezer and baked the pizza in my pizza oven at 700 degrees for approx. 90 seconds and, oh my, the bliss! Perfectly crispy, air pockets, charred edges and I will never make any other pizza crust! This is so close to real Italian pizza that I am just blown away. I have missed real Italian for a very long time and this is as close to authentic Italian pizza as it can get!
Linda on 2025-05-13 (5 stars):
The BEST homemade pizza dough that we have tried. Easier than some recipes working with the dough as well. I did add garlic salt, onion powder and some Italian seasoning to the dough. We will definitely be making this again.
Rachel on 2025-04-10 (5 stars):
I’m not usually one to leave a review, but this recipe is fantastic. It makes 6 decent size pizzas and it cooks beautifully. Incredibly easy to make-even my 7year old managed it with ease. The best homemade pizza bases I’ve made yet. Rivals our local Italian trattoria.