"Impressive" Pizza Dough - Ivo's ultimate best pizza dough
"Impressive" Pizza Dough - Ivo's ultimate best pizza dough is a medium Italian recipe that serves 3. 435 calories per serving. Recipe by Cooking with the Coias on YouTube.
Prep: 20 hrs 8 min | Cook: 2 min | Total: 20 hrs 25 min
Cost: $1.27 total, $0.42 per serving
Ingredients
- 235 g Double Zero Flour (13.3% protein, high‑protein 00 flour)
- 50 g Semolina Flour (Fine semolina, 14% protein, works for pizza)
- 3 g Diastatic Malt Powder (Natural barley malt, feeds yeast and aids browning)
- 1 g Instant Dry Yeast (Quarter teaspoon, instant dry)
- 368 g Water (Room temperature (about 20°C))
- 12 g Fine Table Salt (1½ teaspoons, fine salt)
- 10 g Extra Virgin Olive Oil (2 teaspoons, for dough and crust brushing)
Instructions
Make the Poolish
Combine 235 g double‑zero flour, 50 g semolina, 3 g diastatic malt powder, ¼ tsp instant yeast and 285 g water in a large bowl. Mix until a very runny batter forms.
Time: PT5M
Temperature: 20°C
Ferment the Poolish
Cover the bowl with plastic wrap or a lid and let sit at room temperature for 12 hours. It will become bubbly and aromatic.
Time: PT12H
Temperature: 20°C
Combine Final Dough Ingredients
To the fermented poolish add another 235 g double‑zero flour, 50 g semolina, 3 g diastatic malt powder, 12 g fine salt, 83 g water and 2 tsp (≈10 g) extra‑virgin olive oil. Stir until just combined.
Time: PT5M
Temperature: 20°C
Knead the Dough
Turn the dough onto a lightly floured surface and knead by hand using the pincer method—squeeze, fold, turn—for about 3 minutes until smooth and elastic.
Time: PT3M
Temperature: 20°C
First Rest
Shape the dough into a loose ball, place back in the bowl, cover, and let rest for 25 minutes.
Time: PT25M
Temperature: 20°C
First Set of Folds
Dampen your hand slightly, lift the dough and fold it over onto itself. Perform 10‑20 folds, then cover again.
Time: PT5M
Temperature: 20°C
Second Rest
Let the dough rest uncovered (or covered) for another 25 minutes.
Time: PT25M
Temperature: 20°C
Second Set of Folds
Repeat the lift‑and‑fold technique for another 10‑15 folds.
Time: PT5M
Temperature: 20°C
Final Bulk Fermentation
Cover the dough and let it rise at room temperature for 5 hours. It will double in size and develop flavor.
Time: PT5H
Temperature: 20°C
Divide and Shape Balls
Lightly oil three small containers. Divide the dough into three equal pieces (≈310‑315 g each). Shape each piece into a tight ball by pulling the dough toward you on a lightly floured surface.
Time: PT10M
Temperature: 20°C
Cold Ferment (Optional)
Cover the balls and refrigerate for up to 3 days, or let sit at room temperature for 1 h 30 min before baking if you plan to use them the same day.
Time: PT1H30M
Temperature: 4°C
Preheat Oven
Preheat the oven to 720°F (380°C) with a pizza stone or steel inside. Allow at least 15 minutes for full heat penetration.
Time: PT15M
Temperature: 720°F
Stretch and Top Pizza
Place a thin layer of semolina on the peel, stretch one dough ball to a 12‑14 inch circle, brush the surface with a little olive oil, add raw San Marzano tomato sauce, mozzarella, pepperoni and any desired toppings.
Time: PT5M
Bake Pizza
Slide the pizza onto the preheated stone and bake for 2 minutes at 720°F (bottom element ~550°F).
Time: PT2M
Temperature: 720°F
Finish and Serve
Remove pizza, brush the crust with a little extra‑virgin olive oil, slice with a wheel cutter and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 435
- Protein
- 12 g
- Carbohydrates
- 82 g
- Fat
- 3.3 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Double Zero Flour: Bread flour (13‑14% protein), All‑purpose flour with added vital wheat gluten
- Instead of Semolina Flour: Fine cornmeal, Durum wheat flour
- Instead of Diastatic Malt Powder: Non‑diastatic malt powder (use less), Pinch of sugar
- Instead of Instant Dry Yeast: Active dry yeast (double amount)
- Instead of Fine Table Salt: Kosher salt (use 1¾ tsp)
- Instead of Extra Virgin Olive Oil: Other high‑quality oil (flavor will change)
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Fine Mesh Sieve (optional)
- Plastic Wrap or Lid
- Bench Scraper (optional)
- Clean Kitchen Towel
- Oven
- Pizza Peel
- Pizza Stone or Baking Steel (optional)
- Pizza Cutter (wheel)
- Timer
Critical Steps — Do Not Skip
- Ferment the poolish for 12 hours
- First and second sets of folds to develop gluten
- Final bulk fermentation for 5 hours
- Baking at ultra‑high temperature (≈720°F) for 2 minutes
Chef Tips from the Video
- Use a kitchen scale for all measurements – pizza dough is very sensitive to water ratios.
- If your kitchen is warm, refrigerate the poolish after mixing to slow fermentation.
- A light dusting of semolina on the peel acts like tiny ball bearings, preventing the dough from sticking.
- For an extra‑crisp crust, bake the pizza directly on a preheated pizza stone or steel.
Troubleshooting
Dough is too sticky and hard to handle
Add a few grams of flour gradually while kneading, or lightly flour the work surface and your hands.
Poolish did not rise or has no bubbles
Check that the yeast is fresh; use water that is not too hot (≤30°C). Increase yeast to ½ tsp if needed.
Final dough is dense and does not expand in the oven
Ensure the bulk fermentation reached full rise; avoid over‑kneading which can over‑develop gluten.
Storage
Refrigerator: Dough balls can be kept in the fridge, lightly oiled, for up to 3 days.
Freezer: Wrap each ball tightly in plastic wrap and a freezer bag; freeze for up to 1 month. Thaw overnight in the fridge before use.
Room temperature: Poolish can sit at room temperature (20‑22°C) for up to 12 hours.
Make-Ahead Tips
- Prepare the poolish a day ahead and refrigerate it for up to 24 hours before using.
- After shaping, the dough balls can be refrigerated for 2‑3 days or frozen for longer storage.
- Cold‑fermented dough is easier to stretch and yields a more digestible crust.
Frequently Asked Questions
What is the cultural significance and history of pizza dough in Italian cuisine?
Pizza dough is a cornerstone of Italian culinary tradition, originating in Naples where simple, high‑hydration doughs were baked in wood‑fired ovens to feed the working class. Over centuries it evolved into the beloved global staple, with regional variations in flour type, hydration and fermentation methods.
What are the traditional regional variations of pizza dough in Italy?
Neapolitan pizza uses 00 flour with 58‑65% hydration and a short fermentation, while Roman pizza (pizza al taglio) often incorporates higher‑protein flour and longer fermentations. Southern styles may add a touch of semolina for texture, similar to Ivo’s recipe.
How is authentic pizza dough traditionally served in Naples, Italy?
In Naples, pizza dough is stretched by hand, topped with San Marzano tomatoes, mozzarella di bufala, fresh basil, and a drizzle of extra‑virgin olive oil, then baked in a wood‑fired oven at 900°F for 60‑90 seconds, resulting in a soft, airy crust with leopard‑spot char.
What occasions or celebrations is pizza traditionally associated with in Italian culture?
Pizza is a staple at family gatherings, casual weekend meals, and street‑food festivals throughout Italy. In many regions it’s also served during holidays like Ferragosto and Christmas Eve as a comforting, communal dish.
What other Italian dishes pair well with this ultimate pizza dough?
Serve this crust alongside classic antipasti such as bruschetta, a fresh caprese salad, or a hearty minestrone soup. It also works as a base for focaccia‑style toppings like rosemary and olives.
What makes this ultimate pizza dough special or unique in Italian pizza cuisine?
The combination of high‑protein 00 flour, fine semolina, and diastatic malt creates a rustic chew, enhanced browning, and a slightly sweet aroma. The 12‑hour poolish and 5‑hour bulk fermentation develop deep flavor while keeping the crust light and digestible.
What are the most common mistakes to avoid when making the ultimate pizza dough?
Common errors include using low‑protein flour, skipping the poolish, over‑kneading which makes the dough tough, and under‑proofing the final dough. Also, avoid adding too much extra flour during shaping, which can dry out the crust.
Why does this recipe use diastatic malt powder instead of regular sugar?
Diastatic malt contains active enzymes that break down starches into sugars, feeding the yeast and promoting a richer, more even browning. Regular sugar only sweetens and does not provide the same enzymatic benefits.
Can I make the ultimate pizza dough ahead of time and how should I store it?
Yes. Prepare the poolish a day ahead and refrigerate it, then complete the dough, shape the balls, and keep them covered in the fridge for up to three days. For longer storage, freeze the dough balls wrapped tightly and thaw overnight in the refrigerator before baking.
What texture and appearance should I look for when the ultimate pizza dough is ready to bake?
The dough should be smooth, slightly tacky, and glossy. After the final rise it will have increased in size, feel airy, and show small bubbles on the surface. When stretched, it should hold its shape without tearing and have a thin, translucent center.
What does the YouTube channel Cooking with the Coias specialize in?
The YouTube channel Cooking with the Coias specializes in home‑cooked, family‑focused recipes that blend traditional techniques with modern twists, often emphasizing slow fermentation, high‑quality ingredients, and step‑by‑step visual guidance.
How does the YouTube channel Cooking with the Coias' approach to Italian cooking differ from other Italian cooking channels?
Cooking with the Coias emphasizes scientific explanations (like protein percentages and hydration levels) and long, low‑stress fermentations, whereas many Italian channels focus on quick, high‑heat methods. Ivo’s detailed breakdown of flour types and malt usage sets the channel apart.
Last updated: August 26, 2026
