Pizza dough recipe straight from an Italian chef. Springy, elastic and incredibly tasty. You won’t find a better recipe

Pizza dough should be elastic and springy. This can be achieved with a few easy tricks, straight from an Italian chef. Try our recipe for the best pizza dough and delight your family with perfect baking, just like from a Neapolitan pizzeria.

In short

If you have watched the movie “Eat, Pray, Love”, you probably remember the scene in which the heroine, played by Julia Roberts, visits a famous pizzeria in Naples and states: “I am in a relationship with my pizza.” Neapolitan indeed pizza you can fall in love. And it’s not only about the taste, but also the texture of the dough, which should be delicate and elastic at the same time. Gluten is responsible for both of these things, and Italian chefs can obtain doctorates in its processing. They also know how to make pizza easy to digest, and I will tell you this trick.

While in Naples, I learned a few tricks that made it possible pizza dough it comes out perfect, just like in an Italian pizzeria. Importantly, pizza dough should not rise too quickly, and it is best if this process takes several hours. The temperature of the water and the order in which the ingredients are added will also be important. The recipe is not complicated, but you need to follow all the instructions. Learn the secrets of preparing the dough and make it pizzathat you can fall in love with.

Preparation time: 20 minutes of kneading the dough + a few hours for rising the dough
Serving size: 4 pizzas
Difficulty level: medium


  • 800 g of 00 flour,
  • 500 ml of cold water,
  • 25 g of salt,
  • 1 g fresh yeast.
  • First, I prepared 500 ml of cold water. A low dough temperature is very important. Thanks to it, the dough rises slowly (and that’s how it should be), strong gluten structures are created, the mass is very elastic and the pizza is easily digestible.
  • I added salt to the water and mixed this solution thoroughly. Salt is also important because it affects the work of the yeast and gives the dough the appropriate structure. Never mix yeast directly with just salt as this will interfere with its action.
  • I added about 80 g of flour to the water and salt solution and mixed until a suspension was formed. I just dissolved the yeast in it.
  • I gradually added the rest of the flour.
  • When the dough started to bind, I started kneading the mixture vigorously.
  • I put the dough ball on the counter and kneaded it thoroughly, sprinkling it with flour.
  • When the dough became elastic, I left it for 2 hours, covered. This is the time when strong gluten structures are formed.
  • I divided the dough into 4 portions and formed them into balls. I set it aside again for two hours.
  • During this time, I prepared a simple but the best pizza sauce: I lightly mixed canned Italian tomatoes with a spoon of olive oil and a pinch of salt.
  • I rolled out the dough and spread the sauce on it. I put my favorite additions on it and then put it in the oven preheated to 220 degrees. I baked the pizza for 10 minutes.
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