The Authentic Italian’s Top 5 Tips for Making Authentic Pizza Dough

At The Authentic Italian, we believe real pizza starts with the dough. Not the toppings, not the sauce—but that perfect, chewy, slightly blistered base that transports you straight to a piazza in Naples.

Making authentic pizza dough at home doesn’t require a wood-fired oven or a secret family recipe handed down from nonna (although those help!). It takes a few essential techniques, patience, and quality ingredients.

Here are our Top 5 Tips for Dough That’s Truly Italiano:

1. 🧂 Use the Right Flour

If you’re aiming for that light, airy crust with a soft interior and crispy edge, 00 flour is your best friend. It’s finely milled and low in protein, perfect for Neapolitan-style dough.

Pro Tip: If 00 flour isn’t available, use unbleached all-purpose or bread flour with at least 11–12% protein. Avoid self-raising flour—this dough should rise on its own!

2. 🧪 Let Time Do the Work (Cold Fermentation)

The best pizza dough isn’t rushed. A slow cold fermentation in the fridge for 24–72 hours helps develop deep, complex flavors and a beautiful structure.

Mix your dough, then let it rest in the fridge for a couple of days. When it comes out, it’ll be easy to stretch and full of flavor—no sugar or shortcuts needed.

3. 💧 Hydration is Key

Authentic pizza dough should be hydrated at around 65–70%, meaning 65–70g of water per 100g of flour. Higher hydration dough yields lighter, airier crusts, especially at high temps.

Sticky dough? Don’t worry. It’s a sign of good hydration. Just flour your hands and surface—not the dough—and handle it gently.

4. ✋ No Rolling Pins—Use Your Hands

Rolling pins can crush the gas bubbles you’ve worked so hard to create. For authentic pizza, stretch your dough by hand, letting gravity do the work.

Press gently from the center outwards, leaving a slightly thicker edge for that signature leopard-spotted crust.

5. 🌡️ Bake at the Highest Temperature You Can

Real pizza ovens reach 400–500°C, but even a home oven can do wonders. Preheat your oven (and pizza stone or steel) to the highest temp for at least 45 minutes before baking.

If you’re using one of our pizza ovens from The Authentic Italian, you’ll hit those high temps easily—giving you that charred crust in just 90 seconds.

Final Thoughts 🍕❤️

Pizza dough is more than just flour and water—it’s the soul. With these five tips, you’re not just making dough—you’re keeping a centuries-old tradition alive in your own kitchen.

Whether you're a first-timer or a seasoned pizzaiolo, we’ve got the tools to help you succeed. From 00 flour to premium pizza ovens and accessories, The Authentic Italian is here to bring the magic of Italy home to you.

Buon appetito—now go stretch that dough!