All Recipes

Authentic Italian Pizza

Complexity
Total Time
1 ½ Hours
Serves
4
Dietary
Vegetarian
The best authentic Italian pizza you'll ever make.
Table of Contents
Primary Item (H2)

Dough

Ingredients

2 
Cup
00 Flour OR All-Purpose OR GF – see Tips & Tricks
1 
TSP
Instant OR Quick Rise Dry Yeast – see Tips & Tricks
1 
TBSP
Warm Water (110 F)
1 
TBSP
Sugar, if using Fresh OR Active Yeast - see Tips & Tricks
½ 
TSP
Salt
¼ 
Cup
Olive Oil

EQUIPMENT

2  
Large
Baking Trays
1  
Roll
Parchment Paper
1  
Medium
Cup
1  
Large
Mixing Spoon
1  
Large
Mixing Bowl
1  
Large
Damp Tea Towel
1  
Large
Wire Rack
How To Make It

Method

1
MIX Flour + Salt in Large Mixing Bowl
2
MIX Yeast + Water in Medium Cup Warm Water & Yeast in Cup and stir with Spoon - see note**
3
ADD Yeast Mix to Flour Mix and mix until dough forms (will look sloppy)
4
MOVE Dough onto lightly floured countertop
5
KNEAD Dough until not sticking to hands, using extra flour (about 5 minutes)
6
ROLL Dough into a tight ball
7
PLACE Dough back into bowl OR on tray sprinkled with flour OR semolina
8
SPRINKLE Top of dough with some flour (prevents sticking to tea towel)
9
COVER Dough with Damp Tea Towel (adds moisture)
10
PLACE Dough in warm spot until double in size (30 mins – up to 2 hours OR 15 mins for GF)
11
PREHEAT Oven to 500 F (clean any oil residues in the oven before heating, prevents smoking)
12
PLACE 1st Baking Tray upside down in the oven. (makeshift pizza oven)
13
LINE 2ND Baking Tray with Parchment Paper
14
DRIZZLE Parchment Paper with some Olive Oil
15
PUNCH Dough down in the center
16
STRETCH Dough until you make a pizza shape, careful not to touch the edges (this will be the crust)!
17
PLACE Dough on the 2nd Baking Tray lined with Parchment Paper
18
SPOON Tomato Sauce onto Pizza
20
PLACE Pizza in the oven
21
BAKE 10-12 minutes (DO NOT OPEN OVEN)
22
COOL on Wire Rack for at least 5 minutes
Buon appetito!
23
STORE in airtight container in the fridge for up to 4 Days

Tips & Tricks!

FLOUR
Caputo Tipo 00 Flour is the preferred type of flour used to make Authentic Italian style pizza. A superfine flour, almost like baby powder, it’s what gives the crust that chewy texture. 😊😊

GLUTEN FREE ALTENRATIVES 
To make GF pizza crust, you’ll need a much higher moisture ratio, around 130%. Traditional pizza dough is made with about 60%. Because GF flours tend to be highly absorbent, a lower ratio may result in a stiff, flat pizza. The added moisture will give the crust a better texture, although it does make it harder to shape. Work with the batter on oiled parchment paper and spread it with a rubber spatula or by hand. Bake the same way.

YEAST
Instant OR Quick Rise yeast can be used right away. Fresh OR Active yeast must mixed with warm water & sugar first (activated) and let to rise for 10 mins. before adding to flour.

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