Master the art of Homemade Pizza dough

Pizza, the emblem of Italian gastronomy, is adored worldwide. Let’s face it, no other dish can claim to be as adaptable to any situation. Whether enjoyed on the go or at a fine dining restaurant, alone, with friends, or on a first date, ordered in or quickly made at home—pizza is perfect in every scenario. And one thing we can all agree on is that we almost always judge a pizza by its crust (often even more than by its toppings). Some like it crispy, others fluffy; some prefer it thin, others thick and airy. Today, we’re sharing three pizza dough recipes to cater to all tastes. We'll reveal how to achieve a crust that’s both crispy and soft while diving into the secrets and history of pizza.
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The origin of pizza: A journey through time

The history of pizza dates back to ancient times. In those days, Egyptians, Greeks, and the famous Romans regularly baked flatbread, which they would top with herbs, cheese, or other simple ingredients.

The recipe that evolved into the pizza we know today emerged in the 18th century in Naples when Neapolitans began using tomatoes (introduced to Europe in the 16th century) to top their flatbreads. Thus, the "pizza marinara," simple and flavorful, was born, followed by the famous "pizza margherita" in 1889. This iconic dish was created in honor of Queen Margherita of Savoy, featuring tomatoes, mozzarella, and basil to represent the colors of the Italian flag.

While Naples was the birthplace of pizza, other regions, like Rome, quickly embraced and adapted the recipe, creating unique variations.

Neapolitan vs. Roman Pizza: Two styles, two experiences

The two most popular variations, Neapolitan and Roman, offer slightly different culinary experiences, mainly due to their dough. The former is known for its soft crust with generously puffed edges, while the latter appeals with its thin, crisp base. Together, they satisfy fans of both thick and thin crusts!

Neapolitan Pizza

• Texture and Crust: Soft, slightly elastic, with thick, airy edges (called "cornicione").
• Ingredients: Made with simple, high-quality ingredients: type 00 flour, water, yeast, salt, San Marzano tomatoes, and buffalo mozzarella.
• Cooking: Baked at very high temperatures (around 450–500°C or 850°F) in a wood-fired oven for just 60–90 seconds.
• Experience: Traditional and rich in history, it offers a balance of soft texture and the intense flavors of fresh ingredients.

Roman Pizza

• Texture and Crust: Thinner, crunchier, almost cracker-like.
• Ingredients: The flour is often mixed with semolina for extra crunch.
• Cooking: Baked at a slightly lower temperature than Neapolitan pizza (around 300–350°C or 570°F), resulting in a drier crust.
• Experience: Light and perfect for those who enjoy a pizza with a thin crust and bold, well-defined flavors.

Three Pizza dough recipes

As we’ve established, the dough is the soul of any great pizza. Whether you prefer the softness of Neapolitan pizza, the crispiness of Roman pizza, or a modern version with a cheese-stuffed crust, it all starts with the dough. Here are three recipes, each with topping suggestions to inspire your creations.

Recipe for Neapolitan Pizza Dough

Ingredients (for 4 pizzas)

• 500 g type 00 flour
• 325 ml lukewarm water
• 10 g salt
• 1 g dry yeast or 3 g fresh yeast
• 1 teaspoon olive oil (optional)

Steps

1. Mix the ingredients: Dissolve the yeast in a small amount of lukewarm water and add salt.
2. Knead the dough: Combine all ingredients until smooth and homogeneous. Knead for 8–10 minutes.
3. Let it rest: Cover the dough with a damp cloth and let it rise for 8 to 24 hours at room temperature.
4. Shape the dough: Divide it into 4 balls and flatten them into 30 cm (12-inch) disks.
5. Bake: Top with San Marzano tomatoes, buffalo mozzarella, and fresh basil, then bake at high heat in a preheated oven or ideally in a pizza oven.

Topping Suggestions: Classic Margherita (tomato, mozzarella, basil), Prosciutto and Arugula, or a simple Marinara.

Recipe for Roman Pizza Dough

Ingredients (for 4 pizzas)

• 500 g flour (80% type 00 and 20% fine semolina)
• 300 ml cold water
• 7 g salt
• 5 g dry yeast
• 1 tablespoon olive oil

Steps

1. Prepare the dough: Dissolve the yeast in cold water. Mix flour, semolina, and salt. Add olive oil.
2. Knead: Knead until the dough is slightly sticky.
3. Rest: Cover and let rise for 2 hours at room temperature.
4. Roll out the dough: Roll out very thinly with a rolling pin.
5. Bake: Top with your choice of sauce and toppings and bake at 300°C (570°F) for 10–12 minutes.

Topping Suggestions: Four Cheese (mozzarella, gorgonzola, parmesan, fontina), Mushroom and Truffle Oil, or Spicy Salami.

Modern Cheese-Stuffed Crust Pizza

For a modern and indulgent twist, try a pizza with a cheese-filled crust.

Ingredients for the Stuffed Crust

• Shredded mozzarella or string cheese
• Fresh herbs (parsley, oregano)

Steps

1. Prepare the crust: Before adding toppings, roll the edges of the dough around the cheese. Seal well to prevent leaks during baking.
2. Add toppings: Layer the pizza with your favorite ingredients.
3. Bake: Bake at 220°C (430°F) for 12–15 minutes until golden and bubbly.

Topping Suggestions: BBQ Chicken, Bacon and Pineapple, or Veggie Supreme.

Tips for Perfect Pizza Dough

• Cooking Temperature: Use a pizza stone to replicate the high heat of a wood-fired oven.
• High-Quality Flour: Type 00 flour ensures a light and elastic dough.
• Hydration: A well-hydrated dough (60–65% water) creates a softer texture.
• Patience: Allowing the dough to rest develops its flavor and improves its texture.

Did You Know?

Pizza is so popular that it has its own global celebration: World Pizza Day, observed every February 9th. Furthermore, the art of making Neapolitan pizza was inscribed on UNESCO's Intangible Cultural Heritage list in 2017.

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