Classic Italian Pizza Base
Classic Italian Pizza Base
Ingredients
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour, , plus more for dusting
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil, , plus more for greasing
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min
- 2
Add 3 cups of the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 3 min
- 3
Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, gradually adding the remaining 1/2 cup of flour as needed, until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked.
⏱️ 10 min
- 4
Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 5
Once risen, gently punch down the dough to release the air. Divide the dough into 2 equal portions for two medium pizzas, or 4 equal portions for four individual pizzas. Form each portion into a ball.
⏱️ 2 min
- 6
Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if using, for at least 30 minutes. If not using a stone, preheat a baking sheet.
00🌡️ 475
- 7
On a lightly floured surface, or directly on parchment paper, use your hands or a rolling pin to stretch or roll each dough ball into your desired pizza base shape and thickness (typically 10-12 inches in diameter). Be careful not to make it too thin, especially in the center.
⏱️ 5 min
- 8
Transfer the shaped pizza base to a piece of parchment paper or a lightly floured pizza peel. Add your desired toppings.
- 9
Carefully slide the pizza (with parchment paper, if using) onto the preheated pizza stone, baking steel, or baking sheet. Bake for 8-12 minutes, or until the crust is golden brown and the cheese (if added) is bubbly and slightly browned. Cooking time may vary depending on toppings and oven.
⏱️ 10 min•🌡️ 475
- 10
Remove the pizza from the oven and let it cool for a minute or two before slicing and serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Italian Pizza Base
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour, , plus more for dusting
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil, , plus more for greasing
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min - 2
Add 3 cups of the all-purpose flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 3 min - 3
Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, gradually adding the remaining 1/2 cup of flour as needed, until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked.
⏱️ 10 min - 4
Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 5
Once risen, gently punch down the dough to release the air. Divide the dough into 2 equal portions for two medium pizzas, or 4 equal portions for four individual pizzas. Form each portion into a ball.
⏱️ 2 min - 6
Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if using, for at least 30 minutes. If not using a stone, preheat a baking sheet.
00🌡️ 475 - 7
On a lightly floured surface, or directly on parchment paper, use your hands or a rolling pin to stretch or roll each dough ball into your desired pizza base shape and thickness (typically 10-12 inches in diameter). Be careful not to make it too thin, especially in the center.
⏱️ 5 min - 8
Transfer the shaped pizza base to a piece of parchment paper or a lightly floured pizza peel. Add your desired toppings.
- 9
Carefully slide the pizza (with parchment paper, if using) onto the preheated pizza stone, baking steel, or baking sheet. Bake for 8-12 minutes, or until the crust is golden brown and the cheese (if added) is bubbly and slightly browned. Cooking time may vary depending on toppings and oven.
⏱️ 10 min•🌡️ 475 - 10
Remove the pizza from the oven and let it cool for a minute or two before slicing and serving.
⏱️ 2 min