Lets talk Pizza! When it comes to the perfect pizza pie and the authentic slice, the foundation must be on point or else the dish will fail. Less than satisfying pizza is only ok when you’re traveling out of state and famished (ahem* Southern US states, I’m talking to you) or in college. Outside of those two, less than mediocre pizza should never be tolerated. If you’re a deep dish, oil-soaked, processed pizza pie fan….this post is not for you. Thanks to the internet, we can share with each other this authentic Italian pizza crust that will never disappoint; I’m talking about that perfect crust that falls between the thin and thick category, featuring the quintessential chewy texture enveloped in a crispy outer layer- the perfect balance.
The main secret to achieving this traditional crust is…. time! If you travel to Italy and visit the roadside family pizza shops, they won’t give you their sauce recipe, but they will let you know that the dough reaches its peak potential after being allowed to rest for 24 hours. To be honest, 24 hours of rest would yield the best version of me, too. LOL.
The Tools I Use (affiliate links):
Pizza Stone: https://amzn.to/3vYyaav
King Arthur 00 Pizza Flour: https://amzn.to/3je9pEl
Pizza cutter: https://amzn.to/3x3xli4
Instant Read Thermometer: https://amzn.to/3jmoung
Pizza Peel (transfer pizza dough to the oven): https://amzn.to/3gUqcut
Recipe Notes
The yeast mixture should look foamy 
Knead by hand or using your stand mixer+dough hook 
Makes 2- 10/12″ pizzas or divide dough further to make mini pizzas 
Be sure to fold the dough after kneading. It encapsulates pockets of air and gives that bubbly crust.
Authentic Italian Pizza Dough
Description
Traditional Italian family pizzeria dough that yields the perfect balance between thin + thick and crisp + chewy crust.
Ingredients
- 1 1/4 cups warm water (105-110˚F)
- 1 tsp honey
- 1/2 Tbsp salt
- 1/2 tsp active dry yeast
- 3 1/3 cups all-purpose flour or 00 Pizza Flour
Instructions
In a small bowl, combine water, honey, salt, and yeast
Let the mixture sit for about 5 min. (should get foamy)
Add flour to a large mixing bowl.
Stir yeast mixture and add to the flour.
Knead the dough with a stand mixer+dough hook attachment or by hand (it will be sticky) – for about 2 minutes.
Cover the bowl loosely and let rise at room temperature for about 4 hours or until doubled in size.
Transfer dough to a floured surface – divide into two pieces. Fold each piece of dough repeatedly (see blog notes) in half – this traps air and creates that bubbly crust.
Shape the 2 pieces into rounds and place them in a lightly greased bowl. Cover and refrigerate for 12+ hours. (or up to 5 days)
Remove the dough about an hour before cooking, to allow it to come to room temperature.
Preheat your oven to 550 F. (preheat pizza stone with oven if using) & prep your sauce and toppings.
Transfer dough to a floured surface, turning to lightly coat in flour. Gently spread out dough- making sure NOT to pop any bubbles.
Continue stretching and working the dough until your desired size pizza has formed (10-12″ is ideal- remember that it will shrink a little in the oven)
Place toppings on dough and transfer (using a pizza peel) to the preheated pizza stone. Bake for 8-10 minutes or until the crust is golden brown.
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EMILIE HENRY PIZZA STONE
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