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Rustic Italian Pizza Dough with Heirloom Tomatoes, Caramelized Onions, and Fresh Basil Recipe

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★★★★★

4.5 from 79 reviews

This Rustic Italian Pizza Dough recipe yields a chewy, flavorful thin-crust pizza base perfect for a variety of toppings. Using cold water and a long rise enhances the dough’s texture and flavor, while baking on a preheated pizza stone at high temperature ensures a golden, crispy crust. Ideal for both an electric mixer or a hands-on kneading approach, this dough forms the foundation for authentic Italian-style pizzas with your favorite toppings.

Ingredients

Scale

For Dough

  • 5 cups all purpose flour or 00 flour, plus extra for dusting
  • 1.5 tsp instant dry yeast or active dry yeast
  • 1.5 tsp sea salt
  • 2.25 cups COLD water
  • 1 tbsp extra virgin olive oil, plus extra for drizzling

Suggested Toppings

  • Caramelized onions
  • Arrabiata Sauce
  • Heirloom Tomatoes
  • Fresh Basil
  • Green Onions
  • Smoked Mozzarella Cheese
  • Sautéed Mushrooms
  • Ricotta Meatballs
  • Roasted Peppers

Instructions

  1. Preheat Oven and Pizza Stone: Preheat your oven to its highest temperature, ideally around 525°F, with a pizza stone inside for 45 minutes to one hour to ensure it’s thoroughly heated.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sea salt, and yeast on low speed until evenly mixed.
  3. Add Water and Switch Hook: Gradually add the cold water to the dry ingredients. Then switch to the dough hook and mix on low speed for 8 to 10 minutes until the dough is smooth and sticky, but not sticking to the sides of the bowl—only slightly to the bottom.
  4. Adjust Dough Consistency: If the dough sticks to the sides, sprinkle additional flour gradually; if too dry, add a bit more water. Keep flour handy as dough hydration may vary.
  5. Portion and Rise: Remove the dough, divide it into six equal pieces, and shape each into a round ball. Place them on a lightly oiled cookie sheet, drizzle with about 1 tablespoon of extra virgin olive oil, cover with plastic wrap, and let rise at room temperature for 2 hours in a draft-free area (such as inside a turned-off oven). Dough can also be refrigerated or frozen after this rise.
  6. Shape the Dough: Lightly flour your counter. Press a single piece of dough with your fingers into a half-inch thick circle or oval, then stretch it using fists and knuckles into a 10-inch diameter, being careful not to tear the dough.
  7. Prepare Pizza for Baking: Liberally dust a pizza peel or piece of cardboard with semolina or cornmeal. Place the shaped dough on it, ensuring it can slide freely. Spoon 2-3 tablespoons of pizza (Arrabiata) sauce onto the center and spread evenly, leaving a 1-inch border. Add shredded smoked mozzarella and desired toppings sparingly to maintain a thin crust.
  8. Bake: Slide the pizza onto the preheated stone in the oven. Bake at 525°F or higher for 5 to 7 minutes, until the edges turn golden brown. For a breakfast pizza with egg, bake for approximately 6 minutes for perfect cooking.
  9. Finish and Serve: Remove the pizza from the oven, sprinkle freshly torn basil leaves and grated Parmigiano Reggiano over the top. Allow it to rest a few minutes for cheese to set before slicing and serving.
  10. Optional Hand Method: Pour the flour into a large bowl. Add yeast, salt, and cold water. Mix with a wooden spoon until combined. Transfer dough to a floured surface and knead by hand for 10 to 15 minutes until smooth but slightly sticky. Continue from step 5 onwards as above.

Notes

  • Using cold water and a long rise at room temperature enhances dough texture and flavor.
  • Keep extra flour handy to adjust dough stickiness during mixing and shaping.
  • The pizza stone must be fully heated to ensure a crisp crust.
  • Do not overload the pizza with toppings to maintain a thin crust and even cooking.
  • Dough can be refrigerated overnight or frozen after the initial rise for convenience.
  • Semolina or cornmeal on the peel prevents sticking and helps slide pizza into the oven smoothly.
  • Adjust oven temperature depending on your pizza stone’s maximum rating, but aim for 525°F or higher.
  • Rest pizza briefly after baking so cheese sets for easier slicing.

Keywords: rustic pizza dough, Italian pizza dough recipe, homemade pizza dough, thin crust pizza, pizza stone baking, easy pizza dough

Find it online: https://yumwithmia.com/rustic-italian-pizza-dough-with-heirloom-tomatoes-caramelized-onions-and-fresh-basil-recipe/