Rustic Italian Pizza Dough Recipe
Crispy, chewy, and deeply satisfying, this rustic Italian pizza dough recipe delivers the true taste of Naples right from your own oven. Its simple ingredients create a rich, authentic base.
This dough bakes into a thin, airy crust with a blistered char and soft chew—perfect for minimalist toppings or loaded pizza nights. You’ll want this in your rotation weekly.
Key Players in This Rustic Italian Pizza Dough Recipe
- 00 flour or all-purpose flour – The heart of the dough, 00 flour creates an ultra-smooth, soft texture, while all-purpose flour offers a chewy, crispy result.
- Instant dry yeast – The secret to that airy rise and signature Neapolitan blistering.
- Sea salt – Enhances flavor while balancing the yeast’s activity in the dough.
- Cold water – Slows fermentation for deeper flavor development during the long rise.
- Extra virgin olive oil – Adds a hint of fruitiness and helps develop the dough’s golden crust.
Stretch, Shape & Bake: Making the Rustic Italian Pizza Dough
Start by preheating your oven to its highest setting with a pizza stone inside—this step is crucial for achieving a pizzeria-style crust. While it heats, blend the flour, salt, and yeast, then gradually mix in cold water to form a smooth but sticky dough.
Switch to kneading—either with a stand mixer and dough hook or by hand—for about 8 to 10 minutes. The goal is a supple dough that clings just slightly to the bottom of the bowl or counter.
Divide the dough into six pieces and shape into rounds. Drizzle with olive oil and let them rest and rise for two hours in a draft-free spot until puffy and soft.
Once risen, gently press and stretch one dough ball into a 10-inch round. Dust your pizza peel or board well with semolina or cornmeal, lay the dough on top, and keep it moving to prevent sticking.
Top simply with a couple of tablespoons of sauce and just a few toppings—this dough shines best with restraint. Bake until golden and crisp in a blazing-hot oven for 5 to 7 minutes. Finish with fresh basil and grated Parmigiano Reggiano.
Rustic Dough Tips & Variations to Savor
Use 00 flour for a true Neapolitan texture, but don’t hesitate to use all-purpose if that’s what you have—just expect a slightly crispier crust. Cold water is key; it slows the yeast, building deep flavor during the rise.
Don’t overload with toppings; too much moisture will weigh down the delicate crust. Think heirloom tomatoes (sliced thin and firm), smoked mozzarella, or even a breakfast egg for a standout twist.
Freeze any extra dough balls for future pizza nights—just wrap tightly in plastic and pop them in a freezer bag. Let them thaw in the fridge overnight before using.
Keeping the Dough Fresh: Storage Tips for Leftovers
If you have leftover dough, store it tightly wrapped in the fridge for up to three days. For longer storage, freeze individual portions and defrost overnight in the fridge.
To reheat baked pizza, use a hot cast-iron pan or a 400°F oven for 5–7 minutes to restore that crisp base and melty topping. Avoid the microwave to preserve the crust’s texture.
Whether you’re crafting a classic Margherita or layering on caramelized onions and ricotta meatballs, this rustic dough is your perfect canvas.
Rustic Italian Pizza Dough Recipe
Ingredients
- 2.25 cups cold water
- 1.5 tsp sea salt
- Favorite toppings see below
- 5 cups all-purpose or 00 flour plus more for dusting
- 1.5 tsp instant dry yeast or active dry yeast
- 1 tbsp extra virgin olive oil
Topping Suggestions:
- Caramelized onions
- Smoked mozzarella cheese
- Sauteed mushrooms
- Arrabiata sauce
- Roasted peppers
- Heirloom tomatoes
- Ricotta meatballs
- Fresh basil
- Green onions
Instructions
- Preheat your oven to its maximum temperature—at least 525°F—and allow a pizza stone to heat inside for 45 minutes to an hour. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, yeast, and sea salt. Mix briefly on low speed, then pour in cold water.
- Replace the paddle with the dough hook and continue mixing on low for 8 to 10 minutes until the dough is smooth and only slightly adheres to the bottom of the bowl. If the dough clings to the sides, incorporate a small amount of flour; if overly dry, adjust with a touch more water.
- Turn the dough onto a surface, divide into six equal portions, and shape each into a ball. Place on a lightly oiled baking sheet, drizzle with olive oil, and cover loosely with plastic wrap. Let rise in a draft-free place, such as a turned-off oven, for 2 hours. The dough may also be refrigerated or frozen at this stage.
- Lightly flour your countertop. Flatten a single dough ball into a ½-inch thick round or oval using your fingertips. Stretch it gently with your knuckles until approximately 10 inches across, being careful not to tear it.
- Generously coat a pizza peel or a piece of sturdy cardboard with semolina flour or cornmeal. Lay the stretched dough on the surface, ensuring it slides freely. Spoon 2 to 3 tablespoons of sauce into the center, spreading with the back of a spoon while keeping a 1-inch border clear and avoiding contact with the peel. Sprinkle with mozzarella and arrange desired toppings sparingly.
- Transfer the assembled pizza to the preheated stone and bake for 5 to 7 minutes until the edges are golden brown. For breakfast versions with egg, bake approximately 6 minutes for optimal doneness. Once baked, remove and garnish with fresh basil and grated Parmigiano Reggiano. Let stand briefly before slicing.
- By Hand Method
- Combine flour, salt, yeast, and cold water in a large bowl using a wooden spoon. Transfer to a floured surface and knead for 10 to 15 minutes until a smooth, slightly tacky dough forms. Proceed with the division, rising, and baking steps as outlined above.
