Italian Dough Pizza

Ingredients

• 2 cups Warm Water (Warm (about 40°C) to activate yeast)
• 2 tablespoons Active Dry Yeast (Can use instant yeast; proof in warm water)
• 2 tablespoons Honey (Adds sweetness; can be replaced with sugar)
• 0.5 cup Olive Oil (Extra‑virgin preferred; essential for dough texture)
• 0.5 cup Fine Semolina (Optional; adds crunch to crust)
• 5 cups All‑Purpose Flour (Sifted; can substitute bread flour for chewier crust)
• 1 teaspoon Salt (Fine sea salt)
• 4 pieces Tomatoes (Ripe, medium size, chopped)
• 1 piece Onion (Medium, diced)
• 3 cloves Garlic Cloves (Minced)
• 2 tablespoons Tomato Paste (Canned)
• 4 tablespoons Ketchup (Regular)
• 0.25 cup Water (for sauce) (Less than a quarter cup, added gradually)
• 1 teaspoon Dried Basil (Pizza seasoning)
• 1 teaspoon Dried Oregano (Pizza seasoning)
• 1 pinch Black Pepper (Ground)
• 1 tablespoon Olive Oil (for sauce) (Adds richness to sauce)
• 1 tablespoon Vegetable Oil (For greasing trays)
• 1000 grams Mozzarella Cheese, shredded (Low‑moisture, divided ~200 g per pizza)
• 250 grams Pepperoni (Sliced)
• 1 teaspoon Italian Herbal Mix (For topping; can use oregano or thyme)

Instructions

1. Activate Yeast

   In a bowl combine 2 cups warm water, 2 tbsp yeast and 2 tbsp honey. Stir gently and let sit 5‑10 minutes until frothy.

   Time: PT10M

2. Make the Dough

   Add 0.5 cup olive oil, 0.5 cup fine semolina, 5 cups flour and 1 tsp salt to the yeast mixture. Knead by hand or with a stand mixer until a soft, slightly sticky dough forms; avoid adding extra flour.

   Time: PT10M

3. First Proof

   Oil the bowl lightly, cover with plastic wrap or a damp kitchen towel, and let the dough rest at room temperature for 1 hour.

   Time: PT1H

4. Prepare Pizza Sauce

   While the dough rests, chop 4 tomatoes, 1 onion and 3 garlic cloves. In a saucepan combine the chopped vegetables, 2 tbsp tomato paste, 4 tbsp ketchup, <¼ cup water, 1 tsp dried basil, 1 tsp dried oregano, a pinch of salt and pepper, and 1 tbsp olive oil. Cook on medium‑high heat, then reduce to low, cover and simmer until thickened.

   Time: PT20M

   Temperature: Medium‑high then low

5. Shape and Second Proof

   Lightly oil your hands, divide the rested dough into 5 equal balls, shape each into a round disc and place on trays dusted with a little semolina. Cover and let rest for 45 minutes.

   Time: PT45M

6. Preheat Oven

   Preheat the oven to 200°C (392°F) with the baking tray or pizza stone inside.

   Time: PT15M

   Temperature: 200°C

7. Assemble Pizza

   Brush each tray lightly with vegetable oil, spread a generous layer of the prepared sauce, sprinkle about 200 g shredded mozzarella, add pepperoni slices and a pinch of Italian herbal mix.

   Time: PT5M

8. Bake Pizza

   Slide the trays into the hot oven and bake for 12 minutes, or until the crust is golden and the cheese is melted and bubbly.

   Time: PT12M

   Temperature: 200°C

9. Cool and Serve

   Remove pizzas, let them rest 5 minutes, then slice and serve hot.

   Time: PT5M

Nutrition Facts

Calories

2500

Protein

80 g

Carbohydrates

250 g

Fat

100 g

Fiber

10 g

Ingredient Substitutions

• Instead of Warm Water:
• Instead of Active Dry Yeast: Fresh yeast (1/3 of the amount)
• Instead of Honey: Granulated sugar (2 tbsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Fine Semolina: Cornmeal
• Instead of All‑Purpose Flour: Bread flour
• Instead of Salt: Kosher salt (slightly less)
• Instead of Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Onion: Shallot
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Tomato Paste: Extra tomato puree
• Instead of Ketchup: Tomato sauce (¼ cup)
• Instead of Water (for sauce):
• Instead of Dried Basil: Italian seasoning
• Instead of Dried Oregano: Italian seasoning
• Instead of Black Pepper: White pepper
• Instead of Olive Oil (for sauce): Vegetable oil
• Instead of Vegetable Oil: Olive oil
• Instead of Mozzarella Cheese, shredded: Provolone or mozzarella blend
• Instead of Pepperoni: Salami, Turkey pepperoni
• Instead of Italian Herbal Mix: Dried thyme

Equipment Needed

• Large Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Plastic Wrap or Kitchen Towel
• Oven
• Baking Tray or Pizza Stone
• Saucepan
• Knife
• Cutting Board
• Grater (optional)
• Pizza Cutter or Sharp Knife
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Activate Yeast
• Make the Dough
• Prepare Pizza Sauce
• Preheat Oven
• Bake Pizza

Chef Tips from the Video

• For a chewier crust, substitute half of the all‑purpose flour with bread flour.
• If you have a pizza stone, preheat it and slide the pizza onto parchment paper for easy transfer.
• Brush the crust edges with a little olive oil before baking for extra shine.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be refrigerated for up to 24 h after the first proof; bring to room temperature before shaping.
• Sauce can be prepared a day ahead and stored in the fridge.
• Shred mozzarella in advance and keep covered in the fridge.

Frequently Asked Questions