Learn how to make the perfect pizza dough
Learn how to make the perfect pizza dough is a medium Italian recipe that serves 8. 300 calories per serving. Recipe by Johnny Di Francesco on YouTube.
Prep: 30 min | Cook: 2 hrs | Total: 2 hrs 45 min
Cost: $12.34 total, $1.54 per serving
Ingredients
- 1 kg 00 Italian Flour (high‑protein, finely milled for pizza)
- 30 g Salt (fine sea salt)
- 600 ml Water (room temperature (about 22‑24°C))
- 1 g Instant Dry Yeast (active dry or instant yeast)
- 100 g Extra Flour for Dusting (lightly dust bench and dough)
Instructions
Measure Salt
Weigh 30 g of fine sea salt using the kitchen scale and set aside.
Time: PT1M
Dissolve Salt in Water
Pour 600 ml of room‑temperature water into the mixing bowl and stir in the salt until fully dissolved.
Time: PT2M
Add Initial Flour
Add about 200 g (20 % of total) of the 00 flour to the bowl, mixing to create a thick, pancake‑like batter.
Time: PT2M
Add Yeast
Sprinkle the 1 g of instant dry yeast directly onto the mixture; no need to pre‑dissolve.
Time: PT1M
Incorporate Remaining Flour
Gradually add the remaining 800 g of flour, stirring until the dough begins to come together.
Time: PT2M
Mix to Form Dough
Stir with a wooden spoon or your hand until a shaggy dough forms; it should be slightly sticky but manageable.
Time: PT5M
Knead on the Bench
Turn the dough onto a lightly floured bench and knead for about 15 minutes until smooth, elastic, and passes the “windowpane” test.
Time: PT15M
Check Dough Temperature
Insert an instant‑read thermometer into the center of the dough; it should read between 23 °C and 26 °C.
Time: PT1M
First Rise
Place the dough back into the original bowl, cover with a clean cloth, and let it rest at room temperature for about 2 hours, or until doubled in size.
Time: PT2H
Divide into Portions
Lightly flour the bench, turn the risen dough out, and cut it into 8‑10 equal pieces (≈120‑150 g each).
Time: PT5M
Shape Dough Balls
Take each piece, fold the side nearest your body over the center, repeat 4‑5 times, then roll into a tight ball by cupping it in your hand and pinching the seam closed.
Time: PT5M
Nutrition Facts
- Calories
- 300
- Protein
- 9 g
- Carbohydrates
- 60 g
- Fat
- 1 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of 00 Italian Flour: Bread Flour, All‑Purpose Flour
- Instead of Salt: Kosher Salt (use less)
- Instead of Water: Filtered Water
- Instead of Instant Dry Yeast: Fresh Yeast (use 3 g)
Equipment Needed
- Kitchen Scale
- Large Mixing Bowl
- Dough Scraper
- Bench or Clean Work Surface
- Clean Kitchen Cloth
- Instant‑Read Thermometer (optional)
Critical Steps — Do Not Skip
- Separate salt and yeast by adding initial flour before yeast.
- Maintain dough temperature between 23‑26 °C before resting.
- Allow a full 2‑hour rise for proper fermentation.
Chef Tips from the Video
- Use cold water (around 10 °C) for a slower, more flavorful rise if you have time to let the dough ferment overnight in the fridge.
- High‑protein 00 flour creates a chewier crust; avoid substituting with low‑protein cake flour.
- Let dough rest uncovered for 10 minutes after shaping to relax the gluten before stretching.
Troubleshooting
Dough is too sticky and hard to handle.
Add flour a tablespoon at a time, kneading until the dough no longer sticks to your fingers.
Dough does not rise.
Check that the yeast is fresh; use water that is not too cold and ensure the room temperature is at least 20 °C.
Dough feels dry and cracks.
Mist the dough lightly with water or incorporate a few extra milliliters of water during mixing.
Storage
Refrigerator: Cover dough balls tightly and store up to 3 days.
Freezer: Freeze dough balls on a tray, then transfer to a zip‑lock bag; use within 1 month.
Room temperature: Do not store at room temperature longer than 2 hours after shaping.
Make-Ahead Tips
- After shaping, refrigerate dough balls for up to 48 hours for a slower, more flavorful fermentation.
- Freeze shaped dough balls for future use; thaw overnight in the refrigerator before baking.
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 as a simple mixture of flour, water, salt, and yeast that fed the working class. Over centuries it evolved into the iconic Neapolitan pizza, recognized by UNESCO for its cultural heritage.
What are the traditional regional variations of pizza dough in Italy?
In Naples the dough uses finely milled 00 flour and a long, slow fermentation, while Roman pizza (pizza Romana) often incorporates a higher hydration for a thinner, crispier crust. Southern Italy may add a touch of olive oil, whereas the north sometimes uses a blend of 00 and bread flour for extra chew.
How is pizza dough traditionally served in Naples?
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 485 °C for 60‑90 seconds.
What occasions or celebrations is pizza traditionally associated with in Italian culture?
Pizza is a staple for casual family meals, street food festivals, and social gatherings in Italy. It’s especially popular during summer festivals, football match viewings, and weekend family get‑togethers.
What authentic ingredients are essential for true Italian pizza dough versus common substitutes?
Authentic Italian pizza dough relies on 00 flour, fine sea salt, water, and a tiny amount of fresh or instant yeast. Substitutes like all‑purpose flour or too much yeast can change texture and flavor, making the crust less airy and chewy.
What other Italian dishes pair well with this pizza dough?
This dough works beautifully for focaccia, calzones, and pizza bianca (plain white pizza). It also pairs well with antipasto platters, fresh salads, and a glass of Chianti.
What are the most common mistakes to avoid when making the world’s best pizza dough?
Common errors include mixing salt directly with yeast (which kills the yeast), using water that’s too hot, under‑kneading the dough, and not allowing a full two‑hour rise. Each mistake can lead to a dense, flavorless crust.
Why does this recipe add flour before the yeast instead of dissolving yeast in water?
Adding a small amount of flour first creates a barrier that keeps the salt from contacting the yeast directly, preserving yeast activity. The yeast then hydrates gradually as the remaining flour and water are incorporated.
Can I make the pizza dough ahead of time and how should I store it?
Yes. After shaping the dough balls, cover them tightly and refrigerate for up to 48 hours or freeze for up to one month. Thaw frozen balls in the refrigerator overnight before stretching and baking.
What texture and appearance should I look for when the dough is properly kneaded?
The dough should be smooth, elastic, and slightly tacky to the touch. When you stretch a small piece thin, it should form a translucent “windowpane” without tearing.
What does the YouTube channel Johnny Di Francesco specialize in?
The YouTube channel Johnny Di Francesco focuses on authentic Italian cooking, especially pizza and pasta, sharing champion‑level techniques, ingredient science, and hands‑on tutorials for home cooks.
How does the YouTube channel Johnny Di Francesco's approach to pizza making differ from other pizza channels?
Johnny Di Francesco emphasizes precise measurement, the chemistry of salt‑yeast interaction, and hand‑kneading methods rooted in his world‑champion experience, whereas many other channels rely on shortcuts like pre‑mixed starters or high‑speed mixers.
Last updated: August 28, 2026
