This past Sunday we decided to make an Italian-style pizza off of a recipe a girlfriend gave us. Currently, she lives in Italy with her Italian husband, so she seemed like the best source to acquire an authentic Italian pizza crust recipe from! Today, I’m excited to share this recipe with you! Beware! It’s SO DELICIOUS! You will not be able to stop at just one slice. Luckily, this recipe makes several small personal pies (about 6) so you’ll have plenty to munch on and enjoy! For best result, start you dough in the morning and make sure use a pizza stone to cook your pizza on!
Ingredients
- 5 cups all-purpose organic or “00 flour” + some for dusting (this is the MOST important part! a high quality flour will yield the best results)
- 1 1/2 tsp active dry yeast (I prefer Red Star)
- 1 1/2 tsp sea saltÂ
- 2 1/4 cups COLD water
- 1 tbs extra virgin olive oil
- semolina flour or corn meal for dusting
You’ll also need your favorite toppings, here are a few of ours!
- Caramelized onions
- Arrabiata Sauce
- Heirloom Tomatoes
- Fresh Basil
- Mozzarella Cheese
- Sauteed Mushrooms
- RicottaÂ
- Prociutto
Instructions
In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and active dry 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. This is when you know you have the correct consistency. If you feel as though your dough is too sticky, add a bit more flour till you reach the correct consistency. If it is too dry, then add a bit more water.
After 8 minutes, remove the dough from the kitchen aid and cut it into 6 pieces and form into rounds. Next, place on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and then allow to sit at room temperature and rise for 2 hours in a draft free area- I prefer to place them on top of the oven.
Once your dough has risen, preheat your oven as high as it will go for at least 30 minutes with your pizza stone (we love this Emile Henry stone!) in the oven.
Next, sprinkle the counter with a little bit of flour, and 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 and make sure not to tear it! Next, dust your pizza peel (this pizza board has a nice edge on it!) very well with semolina flour or corn meal ( I prefer to use semolina because it’s finer) and set your pizza dough on it making sure it slides easily around on the board when moved.
Now, dress up your pizza! Add 3 tablespoons or so of your preferred sauce to the center and spread it around. Sprinkle with the mozzarella and add whatever your favorite toppings are! Make sure to not add too many toppings, this will only weigh down your pizza and make it more difficult to move onto your pizza stone. Last, gently slide your pizza on the preheated pizza stone in a hot 500 degree or more oven, and bake for 7-8 minutes or until the edges are lightly golden. Finally, remove from the oven and sprinkle with basil and fresh grated parmigiano reggianno! Allow to rest before you enjoy!
XO,
M
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