In Freddy’s foodie world, there is almost nothing better than:
- homemade pizza…
- topped with roasted vegetables…
- and roasted garlic…
- and anchovies…
- plus some form of meat if possible. Most usually chorizo.
In the world of the mini chefs, there is almost nothing better than:
- making homemade pizza dough…
- and measuring…
- and using the mixer…
- and waiting for the dough to rise (okay, this is not a favourite part)…
- and kneading…
- and rolling. Good messy fun.
Naturally, this combination of interests calls for an epic Homemade Italian Pizza Dough session during which we create the dough for 8 lovely thin crust pizzas.
Why 8 pizzas, you might ask?
Well, one can never go wrong with 8 pizzas, but this epic pizza-making session was due to my desire to do more batch cooking lately. Get in the kitchen, cook as much as possible, eat some and store the rest. This makes the question ‘what do we eat for supper’ much more easily answered, plus it keeps us eating healthier and less expensive meals after a full holiday season of not-as-healthy and not-as-inexpensive meals.
Freddy and the mini chefs are very, very happy about my recent batch cooking obsession, especially when it comes to this Homemade Italian Pizza Dough recipe. The words ‘I’m making the dough for 8 pizzas’ was met with almost as much excitement as ‘Tomorrow is Christmas.’
I was excited too, thanks to my brand new fancy Kenwood Titanium Chef KVC7300S food mixer. Folks… this mixer. Receiving it really was like Christmas all over again. It’s powerful enough to do just about anything (and I expect a lot of my kitchen appliances), comes with a large 4.3L mixing bowl, electric speed control, and 3 stainless steel tools (Dough Hook, Power Whisk, and K-beater, plus the option to acquire almost 20 more).
The Titanium Chef is definitely my new ‘kitchen partner’ (don’t tell the mini chefs). I’ve been whipping up sooo many delicious, quality recipes in it.
True fact: Freddy’s mum is also a Kenwood fan. She has had a Kenwood food mixer for 25 years and she still swears by it. It makes the best coffee ice cream you can ever imagine with it. Nothing but Kenwood for her.
In fact, I’ll be sending her this recipe as soon as I hit the ‘publish’ button…
How to Make This Homemade Italian Pizza Dough Recipe
Here is how to make this simple homemade Italian thin crust pizza dough recipe. (For thick crust Italian pizza dough, split the dough into 2 portions and make 4 larger pizzas.)
Step 1. To a mixer bowl, add flour, yeast, sugar, salt and mixed herbs (optional). Attach dough hook.
Step 2. Make a well in the centre of the mix, add in oil and water, then turn on mixer.
Step 3. Keep mixer running until dough is smooth and elastic. (If the mixture is too dry, add in a few spoonfuls of water.)
Step 4. Lightly flour the mixing bowl, place the dough inside, dust the top with flour and cover with plastic wrap or a damp cloth.
Step 5. Leave the dough to rise to double in size. This takes about 1 hr in a warm place.
Step 6. Turn dough onto a lightly floured surface. Knock it and knead for a few seconds to remove air.
Step 7. Split the dough into 8 portions. Form into balls and roll out into a pizza shape.
Your dough is done, so now you can add toppings of your choosing (see the next section for a few ideas), bake and enjoy.
Tips for Using This Homemade Italian Thin Crust Pizza Dough Recipe
With this recipe, you will have created the dough for 8 thin crust pizzas. It’s the perfect recipe to enjoy now and again in the future. A few tips:
- The dough will last in the fridge for 24 hrs. Wrap individual portions in cling film.
- If you don’t plan to use it all within 24 hrs, freeze the remainder. It will defrost in only 1-2 hrs.
- The sky is the limit with toppings. You can make 50 million different topping combinations (or somewhere around that many…). Get creative because you’ll have plenty of dough. Here are two recipes for you to try:
- If you don’t have pizza stone / oven, then bake the pizza dough for 5 mins first before adding the topping and continuing. (This is what I normally do.)
Oh, and do check out this Chilli and Herb Pizza Dough recipe for another flavourful dough idea.
Thank you again to Kenwood for sending me this gorgeous mixer. It’s a must-have for foodies who want to try new culinary experiences (and that’s just about every foodie I know).
Here is how to make this Homemade Italian Pizza Dough recipe. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my Italian thin crust pizza dough recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
This post is in partnership with Kenwood.
Original post Feb 2014, updated Jan 2018.
A deliciously easy homemade Italian pizza dough recipe.
- 900 g '00' flour (all-purpose flour will work too)
- 1 tbsp sugar
- 1.5 tbsp salt
- 1 tsp mixed herbs (optional, for more flavour)
- 1.5 tbsp active dried yeast
- 4 tbsp extra virgin olive oil
- 600 mls lukewarm water
Add flour, yeast, sugar, salt and mixed herbs (optional) to a mixer bowl. After adding ingredients, attach the dough hook.
- Make a well in the centre of the mix and add in the oil and water, then turn on mixer.
- If the mixture is too dry and crumbly, add in a few spoonfuls of water. Keep mixer running until the dough is smooth and elastic.
Place the dough into a lightly floured mixer bowl, dust the top with flour and cover with a damp cloth or plastic wrap.
Leave the dough to rise till it has doubled in size which takes about 1 hr in a warm place.
- Now turn the dough onto a lightly floured surface and knock it and knead for a few seconds to remove the air.
Split the dough into 8 portions, form into balls and roll out into a pizza shape.
This recipe makes 8 lovely thin crust pizzas. If you prefer just split the dough into 2 portions and make 4 larger pizzas.
(Recipe adapted from Artisan Bread in Five Minutes a Day.)