"Want to make Italian-style pizza in the comfort of your own home? I've found there's really nothing quite like the joy of homemade pizza dough. After over a decade of perfecting this Italian pizza dough recipe through trips to Italy and conversations with master pizza makers, I can say: this is the closest you'll get to authentic Neapolitan pizza at home!"
"After years of research, Alex and I consider ourselves homemade pizza experts! We've been to Italy several times to study the pizza, and spent time chatting with some of America's best Italian-style pizza chefs on our podcast (like Chris Bianco of Pizzeria Bianco and Caleb Schiff of Pizzicletta). Here's what I've learned about what makes the best Italian pizza dough recipe:"
"Refrigerate the dough 2 to 3 days before baking (optional). Both of our pizza dough masters told us the same thing. For next level Italian pizza dough, place the dough in a sealed container and refrigerate it for 2 to 3 days. This naturally ferments the dough and brings a nutty, complex flavor to the dough. This is optional, but it has incredible results."
This Italian pizza dough produces Neapolitan-style results: a supple, chewy interior with a crisp exterior. Tipo 00 flour yields a delicate, elastic crumb superior to regular all-purpose flour. Cold fermentation for 2 to 3 days in a sealed container develops natural fermentation, producing nutty, complex flavors. Baking on a hot pizza stone mimics wood-fired heat and promotes a blistered, crisp crust. Attention to mixing, kneading, hydration, resting, and handling is essential for proper gluten development and texture. Small adjustments to portion size and shaping refine the balance between chew and crisp for home baking.
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