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Homemade Italian Pizza Dough Recipe

A deliciously easy recipe for making pizza at home.
Course Dinner, Main Course
Cuisine American, Italian
Keyword homemade pizza dough, italian pizza dough
Prep Time 15 minutes
Proof Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 470kcal

Ingredients

  • 7 cups + 2 tablespoons (900g) '00' flour all-purpose flour will work too
  • 1 tbsp sugar
  • 1.5 tbsp salt
  • 1 tsp mixed herbs optional, for more flavor
  • 1.5 tbsp active dried yeast
  • 4 tbsp extra virgin olive oil
  • 2.5 cups (600ml) lukewarm water

Instructions

Make It By Hand

  • 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 center of the mix and add in the oil and water, then turn on the 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 hour 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.

How To Make Using A Stand Mixer

  •  To a mixer bowl, add flour, yeast, sugar, salt and mixed herbs (optional). Attach the dough hook.
  • Make a well in the center of the mix, add in oil and water, then turn on the mixer.
  • Keep the mixer running until dough is smooth and elastic. (If the mixture is too dry, add in a few spoonfuls of water.)
  •  Lightly flour the mixing bowl, place the dough inside, dust the top with flour and cover with plastic wrap or a damp cloth.
  • Leave the dough to rise to double in size. This takes about 1 hour in a warm place.
  • Turn dough onto a lightly floured surface. Knock it and knead for a few seconds to remove air.
  •  Split the dough into 8 portions. Form into balls and roll out into a pizza shape.

Make and Proof Pizza Dough In the Instant Pot

  • Combine flour, flour, yeast, sugar, salt, and herbs in a mixing bowl.
  • Now make a well in the center of the mixture and then add oil and water.
  • Mix everything with a wooden spoon. If the dough is too dry and crumbly, add in a few spoonfuls of water.
  • Place on a floured work surface and knead for about 3 minutes. It will be smooth and elastic at this point. Shape into a ball.
  • Oil your Instant Pot Insert and add ball into the insert.
  • Close the Instant Pot, choose the yogurt setting, normal pressure and set the time for 1 hour (it actually takes between 50-60 minutes to rise).
  • Remove the Instant Pot Pizza Dough, and then divide it into 4 portions for 4 thin crust pizzas, or into 2 portions for 2 thick crust pizzas.
  • Roll out one portion into a pizza shape. Now you’re ready to make pizza (see the instructions further below).

How To Bake Your Pizza Crust

  • Preheat the oven to 470F/ fan-assisted 220C / 240C/ gas 8, with a pizza stone or with a baking trat lined with foil inside it.
  • Roll out the pizza dough and prick with a fork.
  • Remove the pizza stone or baking tray from the oven, and transfer the pizza dough onto it (you will need one tray or stone per pizza).
  • Bake the pizza dough for 4-5 minutes, then remove from the oven and top with tomato sauce, cheese and toppings of your choice.
  • Return to the oven and bake for another 4-5 minutes, or until pizza crust golden and crispy and cheese is nice and melted.

Notes

Recipe Tips 

  • Stickier dough makes for a lighter fluffier pizza crust.
  • I find that the pizza dough is ready at about 50 minutes in the Instant Pot, so you can check the dough at that time.
  • You can also use cornmeal or polenta to dust the Instant Pot pizza crust as you roll it out.
  • If you don't have pizza stone / oven, then bake the pizza dough for 5 minutes first before adding the topping and continuing (this is what I normally do).

Cooking  Tips 

  • My failsafe method of avoiding a soggy pizza crust is to prick the dough with a fork and then bake it plain for 5 minutes before adding any toppings (especially if you don’t have a pizza stone).
  • However, you can add your toppings directly to the rolled dough if you prefer but may end up with a slightly soggier pizza crust.
  • Don’t over-top your pizza, and especially don’t overdo it with the tomato sauce. Less is more when it comes to  toppings.
  • If using freshly torn herbs, it is best to add those after cooking for maximum flavor.

Weight Watchers Points

There are 14 Blue Plan SmartPoints in one serving of this. 
Recipe adapted from Artisan Bread in Five Minutes a Day.

Nutrition

Calories: 470kcal | Carbohydrates: 85g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 1315mg | Potassium: 124mg | Fiber: 3g | Sugar: 2g | Calcium: 19mg | Iron: 5mg