Pizza Dough Recipes

Pizza is one of my favorite foods, and Italian pizza dough is the only thing we use to make ours.



There are so many versions to make and ways to prepare it but using my Authentic Pizza Sauce is a must!



Pizza has styles, different tomato sauces, some are made with a rich garlic sauce called white pizza.



Margherita Pizza style pizza has just slices of tomatoes fresh basil and cheese.



The list goes on and there are so many topping variations to choose from.



Pizza is pure Italian comfort food at it's finest.



Create your own pizza on the flavors you like the best.



Remember recipes are basic to each Region in Italy, many are totally different.



Enjoy this delicious pizza dough recipe, there is nothing like fresh pizza dough and also try some of my hometown Utica, New York Style Recipes below!



Tomato Pie,Italian Greens Italian Lemon Ice,Pizza Fritta,Chicken Riggies,Manny's Cheesecake,Oscugnizzo Pizza,Pustiesand Rosato Chocolate Cookies.



Stroll down to the end to see two recipes that we love the most.

Fresh Dough and Sauce

Mom and grandma always made fresh pizza dough, it's what I grew up on.


This simple recipe will change everything for how you feel about authentic tasting pizza.


There are so many versions to make but the dough makes the difference.


Check out our easy recipes and pick the one you love, the dough is easy, the rest is by individual taste on what you top it with.


Modern-day people add chicken with buffalo sauce, hamburger with sharp cheddar, and a list of American changes are numerous.


We stick to our tried and true homemade sauce, whole milk mozzarella cheese, grated cheese, fresh basil, and maybe a little sausage and broccoli rabe for an Authentic Italian topping!


Buon Appetito!

Style of Pizza

• Neapolitan Pizza:  Neapolitan pizza toppings are fresh mozzarella, tomatoes, basil leaves, oregano, and olive oil. Since Neapolitan pizza is thin, it isn't designed to handle the weight of too many toppings.
• Chicago Pizza: Referred to as deep-dish pizza.
• New York-Style Pizza: N.Y. style characteristic is a large, foldable slice and has a crispy outer crust. New York-style pizza is one of America’s most famous regional pizza types.
• Sicilian Pizza: Sicilian pizza, also known as "sfincione," provides a thick cut of pizza with pillowy dough, a crunchy crust, and robust tomato sauce.
• Greek Pizza: Features of this one has a thick and chewy crust cooked in shallow, oiled pans, resulting in a nearly deep-fried bottom.
• California Pizza: This pizza got its start back in the late 1970s when Chef Ed LaDou began experimenting with pizza recipes in the classic Italian restaurant, Prego. He created a pizza with mustard, ricotta, pate, and red pepper, and by chance, served it to Wolfgang Puck.
• Detroit Pizza: Originally baked in a square automotive parts pan in the 1940s. Detroit pizza is first topped with pepperoni, followed by brick cheese which is spread to the very edges of the pan, producing a caramelized cheese perimeter.
• St. Louis Pizza: Features a thin crust with a cracker-like consistency that is made without yeast. Due to the crispy crust, St. Louis pizza is usually cut into three- or four-inch rectangles, known as "party" or "tavern" cut.

By Hand or Mixer

Rather than standing there by hand and mixing dough for 10 minutes, you can use an industrial style mixer like a KitchenAid with a dough hook to save you time!


I love mine and have used one for years now.


Grandma and mom never had that luxury and only did theirs by hand, it always came out perfectly!

Margherita Pizza

Margherita Pizza is made with Fresh Tomato and shredded whole milk mozzarella, slices of fresh garlic, sprinkle with oregano and top with fresh basil drizzled with olive oil.


A fresh delicious combination of flavors.


I have heard the best Margherita pizza in Italy is in Naples, Italy.


People stand in line in a cobblestone street just off of Via Tribunali in the historic neighborhood and are known for having the best pizza places in the entire world.

Pizza is True Comfort Food

Everyone loves comfort food. I think pizza is the ultimate comfort food.


I can even eat leftover pizza right out of the refrigerator, that's how I grew up in Utica, New York.


I loved pizza any way then and now.


Utica was a place for tradition and full of homemade original recipes.


I love my hometown for its famous food creations and always try to recreate them.


I never get tired of pizza!

Pizza Comes in All Shapes and Sizes

Pizza can be made in any kind of shape.


Square, round rectangular, even in a pie pan, anything you have will work that stainless steel of cookie sheet style pans.


Cooking pizza on a pizza stone on high heat is the best result.


Pizza ovens in restaurants are over 800 degrees, so the hotter the best and crispier crust.

Combination Suggestions:

Mix and match however you like pizza toppings

• Meats: Capicola, Italian cooked sliced sausage, pepperoni or other cooked meats shredded like chicken, sliced meatballs, seafood, Italian cooked bacon, or whatever else you like some folks like ham
• Vegetables: Cooked and sauteed in garlic escarole, broccoli rabe, spinach can be raw, finely chopped onions, hot or sweet sliced peppers, mushrooms, black or green olives slices, sliced garlic
• Fruits: cubed pineapple
• Seafood for Garlic White Pizza or Red Sauce: shrimp, scallops, shredded crab meat, anchovies
• Cheeses: whole milk mozzarella, fontina, Havarti, cheddar, jack, provolone, ricotta
• Fresh or Dried Herbs: basil, oregano, parsley, or other kinds you like cilantro, dill, etc.

Dough Ideas

Pizza Fritta ( fried dough)
Garlic Knots
Panzerotti (fried inside out pizza)
Runza (German Russian meat pies)
Italian Stromboli
Garlic Pizza see the recipe card below

Ingredients You Will Need:

scroll down to the recipe card for the exact ingredients

• all-purpose
• dry yeast dissolved in 2 cups lukewarm
• salt
• sugar
• olive oil
• Other pizza toppings can include: Italian sliced sausage, capicola, anchovies, peppers, pepperoni, eggplant, mushrooms, meatballs, olives, anchovies, sliced tomatoes, zucchini, cooked chicken, any kinds of seafood, lots of garlic, olive oil, parmesan and romano cheeses, any kinds of shredded whole milk cheeses

Tools You Will Need

1. Pizza Pans sound or rectangular
2. Cookie Sheets for making stromboli
3. Rolling board
4. Rolling pin
5. Measuring cups, spoons
6. Mixer or do it by hand
7. Large spoon
8. Pizza stone with a pizza shovel is preferred
9. Pizza cutting tool I like using pizza scissors

More Recipes We Love

Mom's Focaccia
Fried Dough
Broccoli Rabe Sausage Bread Dough
Copycat Pizza Recipe
Simple Marinara Sauce

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Pizza Dough Recipes

Yield: 8

Author: Claudia Lamascolo

Prep time: 1 H & 35 MCook time: 45 MTotal time: 1 H & 80 M

This is an Italian pizza dough recipe for all your pizza making needs including bread. This is great for frying, pizza, Stromboli, garlic knots, and much more.

Ingredients:

• 4 1/2 cups all-purpose flour
• 1 pkg dry yeast dissolved in 2 cups lukewarm 
• 1 teaspoon salt
• 2 tablespoons sugar
• 4 tablespoons olive oil
• Other toppings can include, Italian sliced sausage, capicola, anchovies, peppers, pepperoni, eggplant, mushrooms, meatballs, olives, anchovies, sliced tomatoes, zucchini, cooked chicken, any kinds of seafood, lots of garlic, olive oil, parmesan and romano cheeses, any kinds of shredded whole milk cheeses,

Instructions:

1. In a large mixing bowl add the yeast and warm water in the bowl, let sit for 1 minute in the bowl. ( the water should be just warm on your wrist not hot)
2. Add the salt, sugar, and oil and stir.
3. Add one cup of flour and blend it all together.
4. Next, add the rest of the flour until it forms a ball (should be 3 1/2 cups that is left) add more or less if too sticky 1 tablespoon at a time. The dough shouldn't be dry.
5. Rise in a bowl covered with a wet towel, until doubled in size in a warm spot, away from drafts.
6. Stretch out on a large cookie sheet.
7. Brush top with olive oil, top with tomato sauce, cheese, and any other meat toppings of choice suggestions below.
8. Options: sausage, pepperoni, mushroom, peppers, olives, (ham, pineapple),( spinach, broccoli, ricotta, garlic ), sliced tomatoes and feta cheese, or any combo of cheese you like.
9. Bake until crisp and brown on 430 degrees, keep checking for desired crispiness.
10. For the Sausage Roll Recipe or:
11. Stromboli and Calzones
12. 1 lb of fresh pizza/ bread dough
13. 1 1/2 lbs of Italian sausage cooked and casing off cooled
14. 4 eggs raw or in some Regions substitute raw for chopped boiled eggs is another option, one more way is to omit the eggs and use just cheese and sausage for the filling
15. 2 cups of mozzarella
16. 4 tablespoons of grated cheese or more to taste
17. 1/2 teaspoon garlic powder
18. 1/4 teaspoon oregano
19. 1/4 teaspoon black pepper
20. Mix sausage, eggs, spices, and cheeses in a bowl set in the refrigerator. Roll out dough about 1/4 inch thickness into approximately 12 x 12 rectangular.
21. Spread mixture over the dough, roll up and place seam down on a cookie sheet, place in a warm area, to rise around an hour.
22. Brush tops with egg whites or beaten eggs.
23. Bake at 450 for 10 minutes and lower to 375 degrees for the remaining time.
24. The sausage roll is done when crispy and brown.
25. Slice and enjoy.
26. You can make individual mini ones as well using a handful of dough for each one.
27. Variations: In a bowl mix mozzarella cheese, grated cheese, and spices along with any combo below. Bake them at 400 degrees on a greased cookie sheet.
28. Adding the ricotta cheese in the middle of the dough is called a Calzone. Use around 2 tablespoons in the middle of the dough with the seasoned mozzarella. Fold over, crimp and bake.
29. Stromboli is adding meats, peppers, mushrooms, chopped tomatoes, black or green olives, onions, mortadella, salami prosciutto in the center with mozzarella seasoned, fold over crimp and bake.
30. Note: If using vegetables saute' vegetables with sausage and drain (always cook raw meats).
31. You can also add Ricotta cheese, fresh chopped parsley, basil, chopped tomato, fresh garlic chopped, greens like spinach or escarole. Combinations are endless.
32. You can also add ham and mozzarella, ricotta with grated cheese into the dough to make a cheese and adding meat becomes a stromboli.
33. Lastly, you can make round donut shapes out of your dough and fry this dough for pizza fritta in cooking vegetable oil.
34. Garlic Pizza
35. 1 pound of pizza dough stretch out in a pizza pan or any sheet pan
36. 2 tablespoons melted butter, 2 tablespoon olive oil.
37. 2 cloves finely minced garlic
38. Whole milk mozzarella shredded cheese
39. Options see below: 
40. First, brush the entire top of the dough with the oil and melted butter
41. Sprinkle evenly with oregano, basil, parsley, salt, and pepper
42. Sprinkle evenly with Parmesan and Romano grated cheese
43. Top generously with mozzarella shredded cheese and bake in a hot oven of 430 degrees preheated hot oven and bake until browned.
44. Suggestions: Thinly sliced beefsteak tomatoes then topped with cheeses, or 1/2 cup of whole milk ricotta cheese mixed with 1/4 cup chopped fresh basil, place random spoonfuls over the pizza before topping with mozzarella cheese.

https://www.whatscookinitalianstylecuisine.com/2009/06/pizza-dough.html

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Italian

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This recipe is featured in Tuscany School of Cooking and mentioned as one of the Top Italian Food Bloggers, I am very proud of my heritage and thank them for acknowledging this recipe.




Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2018.