Full Pizza Course - 2 hour pizza dough with perfect chew & crispiness
Full Pizza Course - 2 hour pizza dough with perfect chew & crispiness is a medium Italian recipe that serves 4. 300 calories per serving. Recipe by Cooking with the Coias on YouTube.
Prep: 4 hrs 20 min | Cook: 17 min | Total: 4 hrs 52 min
Cost: $60.51 total, $15.13 per serving
Ingredients
- 125 g Double Zero Flour (high protein (≈12.5%); sifted)
- 125 g Unbleached White Flour (high protein (≈13.3%); sifted)
- 1 tsp Salt (fine sea salt)
- 0.75 tsp Diastatic Malt Powder (helps yeast activity and browning)
- 77 g Water (room temperature, 80‑90°F)
- 0.75 tsp Honey (optional: 0.5 tsp sugar as substitute)
- 0.5 tsp Instant Pizza Yeast (or any high‑quality instant yeast)
- 77 g Skim Milk (warmed to 80‑90°F)
- 1 tbsp Extra Virgin Olive Oil (for drizzling after bake)
- 800 g Canned Whole Peeled San Marzano Tomatoes (prefer Italian‑grown San Marzano, whole and peeled)
- 1 clove Garlic (minced)
- 1.5 tsp Salt (for sauce)
- 2 tbsp Oregano (dried)
- 200 g Pizza Mozzarella Cheese (shredded; use fresh pizza mozzarella, not processed)
- 10 g Fresh Basil Leaves (chopped)
- 50 g Pepperoni (sliced)
- 50 g Mushroom Bruschetta (or fresh mushrooms, chopped)
- 2 tbsp Durum Wheat Semolina (for dusting pizza peel)
Instructions
Sift Flours
Measure 125 g high‑protein double‑zero flour and 125 g high‑protein unbleached white flour. Sift both together into a large mixing bowl to aerate and remove lumps.
Time: PT5M
Add Dry Flavorings
Stir in 1 tsp salt and 0.75 tsp diastatic malt powder until evenly distributed.
Time: PT2M
Activate Yeast
In a separate cup, combine 77 g water, 0.75 tsp honey, and 0.5 tsp instant pizza yeast. Microwave for 10 seconds, then let sit 5 minutes until foamy.
Time: PT7M
Warm Milk
Warm 77 g skim milk in the microwave for about 20 seconds (aim for 80‑90°F).
Time: PT1M
Combine Liquids with Dry Ingredients
Pour the foamy yeast mixture and warm milk into the flour bowl. Using a spatula, mix until a shaggy dough forms, scraping the bowl sides to incorporate all flour.
Time: PT5M
Knead the Dough
Turn the dough onto a lightly floured surface. Knead by hand for 10 minutes, folding and pushing the dough, until it becomes smooth, elastic, and no longer sticks to your hands.
Time: PT10M
First Rise
Place the dough back into the bowl, cover with a piece of plastic wrap and a tea towel. Let it rest at room temperature for 4 hours (or at least 2 hours) until doubled in size.
Time: PT4H
Prepare Pizza Sauce
While the dough rises, drain the canned San Marzano tomatoes into a blender and pulse to a coarse puree. Transfer to a bowl, add 1 minced garlic clove, 1.5 tsp salt, and 2 tbsp dried oregano. Mix well; no cooking needed.
Time: PT5M
Preheat Oven and Stone
Place the seasoned pizza stone on the middle rack and preheat the oven to 500°F. Allow the stone to heat for 45 minutes.
Time: PT45M
Temperature: 500°F
Shape the Dough
Lightly oil your fingertips, gently press the dough from the center outward, leaving a 1‑inch rim. Use the baker's chart to gauge diameter (aim for 14‑15 inches for a single large pizza).
Time: PT10M
Dust Peel and Transfer
Sprinkle 2 tbsp durum wheat semolina onto the pizza peel, then carefully slide the shaped dough onto the peel.
Time: PT2M
Assemble Pizza
Spread a thin layer of the fresh tomato sauce over the dough, leaving the rim uncovered. Sprinkle chopped basil, then evenly distribute shredded mozzarella, mushroom bruschetta (or fresh chopped mushrooms), and pepperoni slices.
Time: PT5M
Bake Pizza
Slide the pizza onto the hot stone using the peel. Bake for 10‑12 minutes, checking at 10 minutes for a lightly charred, bubbly crust. If needed, add another 1‑2 minutes for deeper browning.
Time: PT12M
Temperature: 500°F
Finish and Serve
Remove pizza with the peel, drizzle 1 tbsp extra‑virgin olive oil over the hot crust, let rest 2 minutes, then slice with a large‑wheel pizza cutter. Serve on a rack to keep the bottom crisp.
Time: PT5M
Nutrition Facts
- Calories
- 300
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy
Allergens: Wheat (gluten), Milk/Dairy, Yeast
Ingredient Substitutions
- Instead of Double Zero Flour: Bread Flour
- Instead of Unbleached White Flour: All‑Purpose Flour
- Instead of Diastatic Malt Powder: Malt Extract
- Instead of Honey: Granulated Sugar
- Instead of Instant Pizza Yeast: Active Dry Yeast (use 1.5× amount)
- Instead of Skim Milk: Whole Milk, Almond Milk (unsweetened)
- Instead of Extra Virgin Olive Oil: Olive Oil Spray
- Instead of Canned Whole Peeled San Marzano Tomatoes: Roma Tomatoes (canned)
- Instead of Oregano: Italian Seasoning
- Instead of Pizza Mozzarella Cheese: Low‑Moisture Mozzarella
- Instead of Fresh Basil Leaves: Fresh Oregano
- Instead of Pepperoni: Kebasa Sausage, Italian Salami
- Instead of Mushroom Bruschetta: Fresh Button Mushrooms
- Instead of Durum Wheat Semolina: Cornmeal
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Spatula
- Measuring Spoons
- Microwave
- Blender
- Pizza Stone
- Oven
- Pizza Peel
- Baker's Chart (Fondant Chart)
- Cutting Board
- Pizza Cutter
Critical Steps — Do Not Skip
- Kneading the dough for 10 minutes to develop gluten
- Allowing the dough to rise for 4 hours at room temperature
- Shaping the dough by hand to preserve air bubbles
- Baking on a pre‑heated stone at 500°F for proper crust development
Chef Tips from the Video
- High‑protein flours (≥13% protein) give the dough strength and chew.
- Diastatic malt acts like a superfood for yeast and adds a subtle caramelized flavor.
- A blend of water and skim milk gives both crispness (water) and tenderness (milk).
- Use a baker’s chart to gauge exact pizza diameter and keep the crust edge consistent.
- Drizzle a little olive oil on the crust right after baking for shine and flavor.
Troubleshooting
Dough is too sticky and won’t come together.
Add flour a tablespoon at a time, kneading until the dough pulls away from your hands but remains supple.
Dough does not rise.
Check that the water temperature is between 80‑90°F and that the yeast is fresh (use within 6 months). If in doubt, proof the yeast in warm water with a pinch of sugar before adding.
Crust is pale and not crisp.
Make sure the pizza stone is fully pre‑heated for at least 45 minutes and bake at 500°F. Use the semolina dusting to prevent sticking and allow steam to escape.
Storage
Refrigerator: Dough can be kept, covered, in the fridge for up to 3 days. Bring to room temperature before shaping.
Freezer: Wrap dough tightly in plastic and freeze for up to 1 month. Thaw overnight in the fridge before use.
Room temperature: Do not store dough at room temperature longer than the 4‑hour rise; discard if left out beyond 6 hours.
Make-Ahead Tips
- After the first rise, refrigerate the dough overnight for deeper flavor.
- The tomato sauce can be made a day ahead and stored in the refrigerator.
- Pre‑measure and store dry ingredients (flours, salt, malt) in a sealed container for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of homemade pizza dough in Italian cuisine?
Pizza originated in Naples as a simple street food for the working class, using basic ingredients like flour, water, yeast, and salt. Over time it became a national symbol of Italy and spread worldwide, evolving into countless regional styles while still honoring the traditional dough base.
What are the traditional regional variations of pizza dough in Italian cuisine?
Neapolitan pizza uses highly hydrated, soft dough baked at very high heat for a puffy edge, while Roman pizza (pizza al taglio) is thinner and crisper. Some regions add olive oil to the dough or use different flour blends, but the core principles of high‑protein flour and slow fermentation remain.
What is the authentic traditional way pizza is served in Italy?
In Italy, pizza is typically served whole, cut into wedges, and eaten with a fork and knife or by hand. It is often accompanied by a simple salad and a glass of wine, and the crust is prized for its airy, slightly charred edge.
What occasions or celebrations is pizza traditionally associated with in Italian culture?
Pizza is a staple for casual family meals, weekend gatherings, and street‑food festivals. In Naples, pizza festivals celebrate the craft, and many Italian households serve pizza on holidays like Ferragosto or as a quick dinner after a long day.
How does this homemade pizza dough fit into the broader Italian cuisine tradition?
Evo’s dough follows the Italian emphasis on high‑quality flour, proper hydration, and a short, warm rise for a quick‑day pizza, while also incorporating a secret ingredient—diastatic malt—that mirrors traditional Italian bakers’ techniques for better flavor and browning.
What are the authentic traditional ingredients for pizza dough versus acceptable substitutes?
Traditional Italian pizza dough uses Tipo 00 flour (high protein), water, sea salt, and fresh yeast. Acceptable substitutes include high‑protein all‑purpose or bread flour, instant pizza yeast, and a small amount of diastatic malt for added flavor and crust color.
What other Italian dishes pair well with this homemade pizza?
A fresh arugula salad with lemon vinaigrette, classic Caprese, or a simple antipasto platter of cured meats and olives complement the crisp, flavorful crust of this pizza.
What makes this homemade pizza dough special or unique in Italian cuisine?
The combination of a high‑protein double‑zero and white flour blend, the addition of diastatic malt, and the milk‑water mix create a dough that is both elastic and tender, yielding a crust with superior chew and a subtle caramelized flavor not always found in standard recipes.
What are the most common mistakes to avoid when making this homemade pizza dough?
Common errors include using low‑protein flour, skipping the diastatic malt, over‑kneading (which can make the dough tough), under‑proofing the dough, and using a stone that isn’t fully pre‑heated, all of which lead to a dense or pale crust.
Why does this pizza dough recipe use diastatic malt powder instead of regular sugar?
Diastatic malt contains active enzymes that break down starches into sugars, feeding the yeast and enhancing browning. Regular sugar only sweetens and doesn’t provide the enzymatic boost that improves crust flavor and color.
Can I make this pizza dough ahead of time and how should I store it?
Yes. After the initial 4‑hour rise, you can refrigerate the dough, covered, for up to 3 days. For longer storage, wrap tightly and freeze for up to a month; thaw in the fridge before shaping.
What does the YouTube channel Cooking with the Coias specialize in?
The YouTube channel Cooking with the Coias focuses on home‑cooked, family‑style recipes with a strong emphasis on technique, ingredient science, and practical tips for everyday cooks.
How does the YouTube channel Cooking with the Coias' approach to Italian cooking differ from other Italian cooking channels?
Cooking with the Coias blends detailed ingredient explanations—like protein content of flour and the use of diastatic malt—with hands‑on, no‑fancy‑equipment methods, making authentic‑style Italian pizza accessible without a professional pizza oven.
Last updated: August 26, 2026
