🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 127 (from laksa109)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa127.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://ciaoflorentina.com/rustic-pizza-dough-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://ciaoflorentina.com/rustic-pizza-dough-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/","crawl_time":1775523691,"first_indexed_time":1488089847,"http_code":200,"src_unparsed":"com,ciaoflorentina!\/rustic-pizza-dough-recipe\/ s443","src_root_hash":"10903198158758033927","history_drop_reason":null,"meta_title":"Rustic Italian Pizza Dough Recipe Video • Ciao Florentina","meta_descriptions":["Rustic Italian Pizza Dough Recipe Video, hands down the best homemade pizza dough recipe: thin, crispy & a little chewy. Just like in Italy!"],"attrs_boilerpipe_text":"The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. Step by step how to video included below.\nItalian Pizza Dough Recipe – Homemade Neopolitan Style!\nA quick, authentic, thin and crispy crust that is also perfect for freezing.\nWith a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me.\nAlthough you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid\nmixer\nand a\npizza stone\n, so we can make the best homemade pizza ever.\nAfter constantly trying new recipes and formulas, and after having gone to\nItaly\nin search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep!\nWhat makes this the best Italian pizza dough recipe ever?\nQuick and easy to make by hand, food processor or Kitchen Aid Mixer!\nMade with Instant or  \nactive dry yeast\n, (<–amazon), flour and COLD water (no proofing required).\nThin and crispy crust, yet still a little chewy.\nMake ahead and refrigerate for tomorrow,\nfreeze\nfor later or use right away.\nNaturally\nvegan\n, perfect for\ngarlic knots,\nStromboli,\ncalzone\n,\nfocaccia\n,\nbreadsticks\nand even for the outdoor pizza oven.\nWhat Is the best flour for pizza dough?\nIn my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required.\nWhat is a Neopolitan Pizza Crust?\nAn authentic Italian thin crisp crust pizza with charred edges and only a few toppings.\nSimple Topping from Casa Florentina\nA thick homemade\npomodoro sauce\n,\narrabiata\n,\nputtanesca\nor\nmarinara sauce\n.\nricotta meatballs\nroasted cherry tomatoes\nfresh\nvegan mozzarella cheese\n(<–sooo good)\nspinach & artichoke\ncaramelized onions\nheirloom tomatoes & fresh basil\nmarinated roasted peppers\n.\nThe Secret to Italian Pizza Dough Perfection\nYou must bake your rustic pizza on a\nPizza Stone\n! Lightly brush it with some olive oil just before baking and as soon as the pie comes out of the oven top it with wedges of fresh heirloom tomatoes, basil, oregano and slices of fresh mozzarella di buffala.\nThere’s no food on Earth like a homemade pizza, but even the best recipe will be lacking something without the magic of a pizza stone. Even the most basic one gives you a close result to a wood burning pizza oven. Just remember to heat it up with your oven so it won’t crack. Give it plenty of time to warm up, eve an hour or more if you aren’t in a rush or it’s cold outside.\nNote Worthy\nIf you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical!\nwatch how to make the best Italian pizza dough\n4.98\nfrom\n151\nvotes\nThe  best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).\nPrint Recipe\nPrep Time:\n10\nminutes\nCook Time:\n7\nminutes\nRising Time:\n2\nhours\nTotal Time:\n2\nhours\n17\nminutes\n5\ncups\nall purpose (or 00 flour )\n+ some for dusting\n1.5\ntsp\ninstant dry yeast\n(or active dry yeast)\n1.5\ntsp\nsea salt\n2.25\ncups\nCOLD water\n1\ntbs\nextra virgin olive oil\nFavorite Toppings\nCaramelized onions\nArrabiata Sauce\nHeirloom Tomatoes\nFresh Basil\nGreen Onions\nSmoked Mozzarella Cheese\nSauteed Mushrooms\nRicotta Meatballs\nRoasted Peppers\nPreheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525\"F but check your pizza stone for max temperature).\nIn the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast\non low speed until all is incorporated then add the COLD water.\n5 cups all purpose (or 00 flour ),\n1.5 tsp instant dry yeast,\n1.5 tsp sea salt,\n2.25 cups COLD water\nSwitch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.\nNOTE\n- If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy.\nAfter the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days).\n1 tbs extra virgin olive oil\nSprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1\/2\" thick circle or oval. Using your fists and knuckles start stretching the dough until 10\" in diameter making sure not to tear it ( this should be easy since it is a small pie).\nDust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).\nArrabiata Sauce\nGently slide the pie on the preheated pizza stone in a hot 525\"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.\nRemove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.\nBy Hand Method\nPour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.\nSprinkle some flour on a work surface\/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.\nMake sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.\nIf topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.\nCalories:\n410\nkcal\n|\nCarbohydrates:\n81\ng\n|\nProtein:\n12\ng\n|\nFat:\n4\ng\n|\nSaturated Fat:\n1\ng\n|\nPolyunsaturated Fat:\n1\ng\n|\nMonounsaturated Fat:\n2\ng\n|\nSodium:\n589\nmg\n|\nPotassium:\n140\nmg\n|\nFiber:\n4\ng\n|\nSugar:\n0.3\ng\n|\nVitamin A:\n2\nIU\n|\nVitamin C:\n0.01\nmg\n|\nCalcium:\n20\nmg\n|\nIron:\n5\nmg\nCourse:\nPizza\nCuisine:\nItalian\nKeyword:\nPizza Dough, Vegan\nServings:\n6\npizza pies\nCalories:\n410\nkcal\nAuthor:\nCiaoFlorentina.com\nYou’ll Also Love…\nRicotta Spinach Pizza\nZuppa Toscana","attrs_markdown":"[Skip to content](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#main)\n\nGet new recipes [Subscribe\\!](https:\/\/ciaoflorentina.com\/subscribe\/)\n\n[![Ciao Florentina](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2023\/01\/PNG-02.png)](https:\/\/ciaoflorentina.com\/)\n\n- [Home](https:\/\/ciaoflorentina.com\/)\n- [Recipes](https:\/\/ciaoflorentina.com\/recipe-index\/)\n- [About](https:\/\/ciaoflorentina.com\/about-florentina\/)\n- [Contact](https:\/\/ciaoflorentina.com\/contact\/)\n\nGet new recipes [Subscribe\\!](https:\/\/ciaoflorentina.com\/subscribe\/)\n\n[![Ciao Florentina](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2023\/01\/PNG-02.png)](https:\/\/ciaoflorentina.com\/)\n\n[Home](https:\/\/ciaoflorentina.com\/) \/ [Recipes](https:\/\/ciaoflorentina.com\/category\/recipes\/) \/ [Pizza + Bread](https:\/\/ciaoflorentina.com\/category\/recipes\/pizza-recipes\/) \/ Rustic Italian Pizza Dough Recipe Video\n\n# Rustic Italian Pizza Dough Recipe Video\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/ciaoflorentina.com\/disclaimer\/).\n\n*The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. Step by step how to video included below.*\n\n[![Best Italian Pizza Dough Recipe, Authentic Thin and Crispy Crust.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20458'%3E%3C\/svg%3E)![Best Italian Pizza Dough Recipe, Authentic Thin and Crispy Crust.](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Rustic-Pizza-Dough-11.jpg)](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Rustic-Pizza-Dough-11.jpg)\n\n[Jump to Recipe](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#recipe)\n## Italian Pizza Dough Recipe – Homemade Neopolitan Style\\!\nA quick, authentic, thin and crispy crust that is also perfect for freezing.\n\nWith a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me.\n\nAlthough you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid [mixer](https:\/\/www.amazon.com\/gp\/product\/B004X0Q2UU?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B004X0Q2UU) and a [pizza stone](https:\/\/www.amazon.com\/gp\/product\/B000297YAS?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B000297YAS), so we can make the best homemade pizza ever.\n\nAfter constantly trying new recipes and formulas, and after having gone to [Italy](https:\/\/ciaoflorentina.com\/sicily-travel-7-things-to-do-in-taormina-italy\/) in search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep\\!\n\n[![Italian Pizza Dough Balls Resting on a Marble Board](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%20920'%3E%3C\/svg%3E)![Italian Pizza Dough Balls Resting on a Marble Board](http:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Italian-Pizza-Dough-Recipe-Rustic-Pizza-1.jpg)](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Italian-Pizza-Dough-Recipe-Rustic-Pizza-1.jpg)\n\n## What makes this the best Italian pizza dough recipe ever?\n- Quick and easy to make by hand, food processor or Kitchen Aid Mixer\\!\n- Made with Instant or [active dry yeast](https:\/\/www.amazon.com\/gp\/product\/B00N7JWGK8?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B00N7JWGK8), (\\<–amazon), flour and COLD water (no proofing required).\n- Thin and crispy crust, yet still a little chewy.\n- Make ahead and refrigerate for tomorrow, [freeze](https:\/\/ciaoflorentina.com\/how-to-freeze-pizza-dough-tutorial\/) for later or use right away.\n- Naturally [vegan](https:\/\/veggiesociety.com\/best-vegan-pizza-dough-recipe\/), perfect for [garlic knots,](https:\/\/ciaoflorentina.com\/garlic-knots-recipe\/) Stromboli, [calzone](https:\/\/veggiesociety.com\/vegan-calzone-recipe\/), [focaccia](https:\/\/ciaoflorentina.com\/focaccia-bread-recipe\/), [breadsticks](https:\/\/ciaoflorentina.com\/garlic-breadsticks-recipe\/) and even for the outdoor pizza oven.\n## What Is the best flour for pizza dough?\nIn my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required.\n\n## What is a Neopolitan Pizza Crust?\nAn authentic Italian thin crisp crust pizza with charred edges and only a few toppings.\n\n[![Burrata Pizza Recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Burrata Pizza Recipe](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2015\/09\/Burrata-Pizza-1.jpg)](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2015\/09\/Burrata-Pizza-1.jpg)\n\n## Simple Topping from Casa Florentina\n- A thick homemade [pomodoro sauce](https:\/\/ciaoflorentina.com\/pomodoro-sauce-sugo-recipe\/), [arrabiata](https:\/\/ciaoflorentina.com\/arrabiata-sauce\/), [puttanesca](https:\/\/ciaoflorentina.com\/puttanesca-sauce-recipe-spaghetti-alla-puttanesca\/) or [marinara sauce](https:\/\/ciaoflorentina.com\/best-marinara-sauce-recipe\/).\n- [ricotta meatballs](https:\/\/ciaoflorentina.com\/ricotta-meatballs-recipe-in-arrabiata-sauce\/)\n- [roasted cherry tomatoes](https:\/\/ciaoflorentina.com\/oven-roasted-cherry-tomatoes-goat-cheese-recipe\/)\n- fresh [vegan mozzarella cheese](https:\/\/ciaoflorentina.com\/vegan-mozzarella-cheese\/) (\\<–sooo good)\n- [spinach & artichoke](https:\/\/veggiesociety.com\/vegan-white-pizza-recipe\/)\n- [caramelized onions](https:\/\/ciaoflorentina.com\/how-to-caramelize-onions\/)\n- [heirloom tomatoes & fresh basil](https:\/\/ciaoflorentina.com\/tomato-and-basil-salad-with-chive-vinaigrette-recipe\/)\n- [marinated roasted peppers](https:\/\/ciaoflorentina.com\/italian-roasted-pepper-salad-recipe\/).\n## The Secret to Italian Pizza Dough Perfection\n1. You must bake your rustic pizza on a [Pizza Stone](https:\/\/www.amazon.com\/gp\/product\/B000297YAS?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B000297YAS)! Lightly brush it with some olive oil just before baking and as soon as the pie comes out of the oven top it with wedges of fresh heirloom tomatoes, basil, oregano and slices of fresh mozzarella di buffala.\n2. There’s no food on Earth like a homemade pizza, but even the best recipe will be lacking something without the magic of a pizza stone. Even the most basic one gives you a close result to a wood burning pizza oven. Just remember to heat it up with your oven so it won’t crack. Give it plenty of time to warm up, eve an hour or more if you aren’t in a rush or it’s cold outside.\n\n[![Italian Pizza Dough Balls on Pastry Board with Rolling PIn](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20700%20404'%3E%3C\/svg%3E)![Italian Pizza Dough Balls on Pastry Board with Rolling PIn](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Italian-Pizza-Dough-Recipe-Rustic-Pizza.jpg)](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Italian-Pizza-Dough-Recipe-Rustic-Pizza.jpg)\n\n## Note Worthy\nIf you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical\\!\n\n## *watch how to make the best Italian pizza dough*\n![Rustic Italian Pizza Dough Recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![Rustic Italian Pizza Dough Recipe](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Rustic-Pizza-Dough-11-320x321.jpg)\n\n4\\.98 from 151 votes\n\n## Rustic Italian Pizza Dough Recipe\nThe best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).\n\n[Print Recipe](https:\/\/ciaoflorentina.com\/wprm_print\/rustic-italian-pizza-dough-recipe)\n\nPrep Time:10 minutes mins\n\nCook Time:7 minutes mins\n\nRising Time:2 hours hrs\n\nTotal Time:2 hours hrs 17 minutes mins\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Ingredients\n- 5 cups all purpose (or 00 flour ) \\+ some for dusting\n- 1\\.5 tsp [instant dry yeast](https:\/\/www.target.com\/p\/fleischmann-39-s-rapidrise-yeast-0-25oz-3ct\/-\/A-14771429?aflt=plt) (or active dry yeast)\n- 1\\.5 tsp [sea salt](https:\/\/www.target.com\/p\/alessi-100-natural-fine-sea-salt-24oz\/-\/A-13012161?aflt=plt)\n- 2\\.25 cups COLD water\n- 1 tbs [extra virgin olive oil](https:\/\/www.target.com\/p\/extra-virgin-olive-oil-16-9oz-good-38-gather-8482\/-\/A-77643078?aflt=plt)\n\n#### Favorite Toppings\n- Caramelized onions\n- Arrabiata Sauce\n- Heirloom Tomatoes\n- [Fresh Basil](https:\/\/www.target.com\/p\/organic-basil-0-5oz-good-38-gather-8482\/-\/A-79495109?aflt=plt)\n- [Green Onions](https:\/\/www.target.com\/p\/green-onions-5-5oz-good-38-gather-8482\/-\/A-78873596?aflt=plt)\n- Smoked Mozzarella Cheese\n- Sauteed Mushrooms\n- Ricotta Meatballs\n- Roasted Peppers\n\n### Instructions\n- Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525\"F but check your pizza stone for max temperature).\n- In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water.\n  5 cups all purpose (or 00 flour ), 1\\.5 tsp instant dry yeast, 1\\.5 tsp sea salt, 2\\.25 cups COLD water\n- Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.\n- **NOTE** - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy.\n- After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days).\n  1 tbs extra virgin olive oil\n- Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1\/2\" thick circle or oval. Using your fists and knuckles start stretching the dough until 10\" in diameter making sure not to tear it ( this should be easy since it is a small pie).\n- Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).\n  Arrabiata Sauce\n- Gently slide the pie on the preheated pizza stone in a hot 525\"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.\n- Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.\n\n#### By Hand Method\n- Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.\n- Sprinkle some flour on a work surface\/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.\n### Video\n### Notes\n- Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.\n- If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.\n\n### Nutrition\nCalories: 410kcal \\| Carbohydrates: 81g \\| Protein: 12g \\| Fat: 4g \\| Saturated Fat: 1g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 2g \\| Sodium: 589mg \\| Potassium: 140mg \\| Fiber: 4g \\| Sugar: 0\\.3g \\| Vitamin A: 2IU \\| Vitamin C: 0\\.01mg \\| Calcium: 20mg \\| Iron: 5mg\n\nCourse: Pizza\n\nCuisine: Italian\n\nKeyword: Pizza Dough, Vegan\n\nServings: 6 pizza pies\n\nCalories: 410kcal\n\nAuthor: CiaoFlorentina.com\n\nYou’ll Also Love…\n\n[![Ricotta Spinach Pizza Recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)![Ricotta Spinach Pizza Recipe](http:\/\/ciaoflorentina.com\/wp-content\/uploads\/2015\/09\/Ricotta-Spinach-Pizza-Recipe-3-150x150.jpg)](https:\/\/ciaoflorentina.com\/ricotta-spinach-pizza-recipe\/)\n\nRicotta Spinach Pizza\n\n[![Vegan Zuppa Toscana](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)![Vegan Zuppa Toscana](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Vegan-Zuppa-Toscana-Recipe-6-150x150.jpg)](https:\/\/veggiesociety.com\/vegan-zuppa-toscana-recipe\/)\n\nZuppa Toscana\n\n[![Rustic pizza dough](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20801'%3E%3C\/svg%3E)![Rustic pizza dough](http:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Rustic-Pizza-Dough1.jpg)](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Rustic-Pizza-Dough1.jpg)\n\nRustic pizza dough\n\n## Post navigation\n[PreviousHow To Caramelize Onions](https:\/\/ciaoflorentina.com\/how-to-caramelize-onions\/)\n\n[NextPappardelle Ragu Alla Bolognese Sauce Recipe](https:\/\/ciaoflorentina.com\/pappardelle-with-ragu-alla-bolognese-recipe\/)\n\n## Similar Posts\n- [![Sun Dried Tomato Risotto 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[Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 516 Comments\n## Comments navigation\n[Older comments](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-11\/#comments)\n\n1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/b272ce89ae7c4370fdaa7908114a00b6?s=60&d=identicon&r=g)\n   \n   **Andrea** says:\n   \n   [March 1, 2026 at 3:02 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-62217)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    This is the best dough ive made it now about 20X highly recommend ( and I lived in Italy for 5 years!)\n   \n   [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-62217)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n      \n      **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n      \n      [March 7, 2026 at 8:17 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-62277)\n      \n      Thank you Andrea, you made my weekend ~ Florentina Xo’s\n      \n      [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-62277)\n2. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/814af253b61e022ca9fb895b9b36c2ab?s=60&d=identicon&r=g)\n   \n   **Emma** says:\n   \n   [February 17, 2026 at 8:49 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-62183)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    This is my go-to pizza recipe for using in my wood fired pizza oven. Everyone who comes over loves it so much and I have shared it with guests more times than I can remember.\n   \n   [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-62183)\n3. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/411df80b7799ba293442ee00fc385284?s=60&d=identicon&r=g)\n   \n   **emmaz** says:\n   \n   [February 8, 2026 at 4:22 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-62075)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    AMAZING!!! This was the best pizza dough recipe I’ve ever used! After using mixes and dough from a local bakery, I tried this. Was not expecting how good and easy it would be! Stretched and spread like BUTTER!! Made beautiful crispy yet chewy personal sized pizzas for the family in the pizza oven. Will be using this recipe from now on!\\!\n   \n   [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-62075)\n4. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/9ff180328c8432c1da1e7753db7354cb?s=60&d=identicon&r=g)\n   \n   **Andrew Papp** says:\n   \n   [February 3, 2026 at 5:26 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-62048)\n   \n   Great recipe. I’ve used it three times. First two times, very good but seemed tight and a little hard to stretch. I had two extra dough balls from the second round, so I froze them for a couple weeks and used them last night. Thawed them three hours before use and let them thaw\/rise in a warm (80F) oven. For some reason, the dough was now perfect…very smooth, pliable. Made the perfect thin, slightly crisp, chewy crust! I am now planning to always make the dough early and freeze for a while before use. Highly recommend this recipe….easy and excellent\\!\n   \n   [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-62048)\n5. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/cefef0452fc5506d3dba5e8e572b38a6?s=60&d=identicon&r=g)\n   \n   **Regina** says:\n   \n   [December 12, 2025 at 2:32 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-61207)\n   \n   Hi, I made your pizza recipe this evening as Fridays are our pizza nights. The crust is delicious and chewy but it puffed up in the oven a lot. I was expecting a thin crust but it certainly wasn’t thin. Wonder if it needed more rising time than the 2 hours? Nonetheless it was really yummie and thanks for a great pizza recipe. Ciao\\!\n   \n   [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-61207)\n6. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/cefef0452fc5506d3dba5e8e572b38a6?s=60&d=identicon&r=g)\n   \n   **Angela** says:\n   \n   [December 12, 2025 at 2:26 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-61206)\n   \n   I just mad3\n   \n   [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-61206)\n7. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/d7e24837bb9f7abdcbdab9dcd7617b24?s=60&d=identicon&r=g)\n   \n   **Shale** says:\n   \n   [December 8, 2025 at 9:24 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-61084)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    We have a hardcover book, simply titled, “PIZZA” published by Simon & Schuster in 2008…. I believe we’ve had it since about then. We’ve used the dough recipe they outline for ever. But, I have to say, having just made your pizza crust…. that I won’t be going back to the old book. We liked your crust very much….was easier to push and stretch into shape, came out crisp on the bottom, just the right amount of chewiness. Glad that we ventured to try something new\\!\n   \n   [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-61084)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n      \n      **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n      \n      [December 9, 2025 at 3:46 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-61101)\n      \n      Wowza, this review literally made my entire week, I feel so honored and humbled and beyond happy you enjoy the pizza so much! Thank you for reporting back, doing the happy dance now ~ Florentina\n      \n      [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-61101)\n8. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/db363e9e5eeb6e437978bd3d6ca6ca8e?s=60&d=identicon&r=g)\n   \n   **Christopher S.** says:\n   \n   [December 7, 2025 at 11:22 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-61049)\n   \n   So what if you don’t have a pizza stone? I only have pizza round sheets with the holes underneath for crisping of the underside. Should I preheat those?\n   \n   [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-61049)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n      \n      **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n      \n      [December 16, 2025 at 9:32 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-61301)\n      \n      No, do not preheat the ones with the holes, those are meant for serving only. Just bake on a regular baking sheet or inside a cast iron skillet which you can preheat\\!\n      \n      [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-61301)\n9. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/5b5b162040741f9af953abeeb54f0ebf?s=60&d=identicon&r=g)\n   \n   **Melissa** says:\n   \n   [November 10, 2025 at 5:39 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60310)\n   \n   Have you ever made the dough balls larger and hence each pizza larger? For my family I would need three or four the size you make them. If I make them slightly larger, then I could fit one on each of my two pizza stones. I’m considering dividing the dough into four balls instead of six, which would give me slightly larger pies.\n   \n   [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60310)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n      \n      **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n      \n      [November 26, 2025 at 11:44 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60740)\n      \n      Yes you can make larger dough balls and follow the same technique to stretch out your pizzas. Enjoy\\!\n      \n      [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60740)\n10. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/86cbc9a9cf8553fda322451bb1ed2f6f?s=60&d=identicon&r=g)\n    \n    **Jan Noel** says:\n    \n    [November 7, 2025 at 11:37 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60240)\n    \n    I want to make the dough in the early afternoon. Then cook when were ready to eat. Do I let it rise for two hours FIRST? Or put it in the fridge, then take it out for two hours to rise before cooking?\n    \n    [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60240)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n       \n       ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n       \n       **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n       \n       [November 26, 2025 at 11:45 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60741)\n       \n       You can put it straight in the fridge and bring out to room temperature a couple of hours before you plan. to bake it. Enjoy\\!\n       \n       [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60741)\n11. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/4a66df58a3e64df05aaad7a01d59263a?s=60&d=identicon&r=g)\n    \n    **Gigi** says:\n    \n    [November 1, 2025 at 10:34 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60161)\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     I have tried so many pizza recipes over the years. This recipe is the most easiest, quickest and tastiest! The pizzas come out so crispy, light and delicious. This is saved in my notes app forever!\\!\n    \n    [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60161)\n12. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/a072ecb6992a1f1cfe349b0e47d0a444?s=60&d=identicon&r=g)\n    \n    **Alina** says:\n    \n    [October 3, 2025 at 6:36 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60076)\n    \n    Can this be refrigerated and use the next day ?\n    \n    [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60076)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n       \n       ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n       \n       **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n       \n       [October 7, 2025 at 8:42 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60086)\n       \n       Yes it can be refrigerated up to a week even, bring out to room temperature for a couple of hours before stretching and baking ~ Florentina\n       \n       [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60086)\n       1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n          \n          ![](https:\/\/secure.gravatar.com\/avatar\/86cbc9a9cf8553fda322451bb1ed2f6f?s=60&d=identicon&r=g)\n          \n          **Jan Noel** says:\n          \n          [November 7, 2025 at 12:04 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60241)\n          \n          Can I cook two pizzas at the same time if I have two pizza stones?\n          \n          [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60241)\n          1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n             \n             ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n             \n             **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n             \n             [November 21, 2025 at 9:19 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60561)\n             \n             Yes that should be perfectly fine.\n             \n             [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60561)\n13. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/990787bf496a4fb5899a07dabd5557ef?s=60&d=identicon&r=g)\n    \n    **Nikki** says:\n    \n    [September 27, 2025 at 3:28 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60057)\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     My and far the best pizza dough I’ve ever made.\n    \n    [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60057)\n14. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/d1a4459e86dfe70fd89d4829c7b73f09?s=60&d=identicon&r=g)\n    \n    **Jackie** says:\n    \n    [August 31, 2025 at 3:39 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-59452)\n    \n    Hi, I do not have a mixer. How long should I kneed?\n    \n    [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-59452)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n       \n       ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n       \n       **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n       \n       [September 15, 2025 at 9:00 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-60005)\n       \n       Hi Jackie, give it a good 10 to 15 minutes.\n       \n       [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-60005)\n15. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/1c405f740efdcf4f957b3fd74bad2c01?s=60&d=identicon&r=g)\n    \n    **Michelle M.** says:\n    \n    [July 23, 2025 at 4:26 pm](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-57486)\n    \n    How long is it good for if I freeze it? And also, do I let it rise first? Or after it thaws out?\n    \n    [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-57486)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n       \n       ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n       \n       **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n       \n       [August 12, 2025 at 9:30 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-58485)\n       \n       Hi Michele, no you do not want to let it rise first if you are freezing it because it will rise during defrosting process. Here is the step by step tutorial on how I do it, you can also just place each dough ball inside an individual lidded container that has been lightly oiled <https:\/\/ciaoflorentina.com\/how-to-freeze-pizza-dough-tutorial\/>\n       \n       [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-58485)\n16. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![](https:\/\/secure.gravatar.com\/avatar\/d43bd4843c46901f9dd6a4f361113a57?s=60&d=identicon&r=g)\n    \n    **Donna Caravello** says:\n    \n    [July 19, 2025 at 6:11 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-57165)\n    \n    Hello  \n     I love your recipe! I have used it for the conventional oven. I would like to know if I can use this recipe for the pizza in the OONI OVEN? I know the baking time would only be a minute or so.  \n     Do you recommend?  \n     With Appreciation  \n     Donna\n    \n    [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-57165)\n    1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n       \n       ![](https:\/\/secure.gravatar.com\/avatar\/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g)\n       \n       **[Florentina](http:\/\/www.ciaoflorentina.com\/)** says:\n       \n       [July 20, 2025 at 8:30 am](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-12\/#comment-57242)\n       \n       Yes of course, it should work great ~ Florentina Xo’s\n       \n       [Reply](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/#comment-57242)\n\n## Comments navigation\n[Older comments](https:\/\/ciaoflorentina.com\/rustic-pizza-dough-recipe\/comment-page-11\/#comments)\n\n[![Ciao Florentina](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)![Ciao Florentina](http:\/\/ciaoflorentina.com\/wp-content\/uploads\/2015\/07\/Ciao-Florentina.jpg)](https:\/\/ciaoflorentina.com\/about-florentina\/)\n\nChanneling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.\n\n- [About](https:\/\/ciaoflorentina.com\/about-florentina\/)\n- [Contact](https:\/\/ciaoflorentina.com\/contact\/)\n- [Privacy Policy](https:\/\/ciaoflorentina.com\/privacy-policy\/)\n- [Veggie Society](https:\/\/veggiesociety.com\/)\n\n© 2026 Ciao Florentina\n\n- [Home](https:\/\/ciaoflorentina.com\/)\n- [Recipes](https:\/\/ciaoflorentina.com\/recipe-index\/)\n- [About](https:\/\/ciaoflorentina.com\/about-florentina\/)\n- [Contact](https:\/\/ciaoflorentina.com\/contact\/)","attrs_readable_markdown":"*The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. Step by step how to video included below.*\n\n[![Best Italian Pizza Dough Recipe, Authentic Thin and Crispy Crust.](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Rustic-Pizza-Dough-11.jpg)](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Rustic-Pizza-Dough-11.jpg)\n## Italian Pizza Dough Recipe – Homemade Neopolitan Style\\!\nA quick, authentic, thin and crispy crust that is also perfect for freezing.\n\nWith a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me.\n\nAlthough you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid [mixer](https:\/\/www.amazon.com\/gp\/product\/B004X0Q2UU?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B004X0Q2UU) and a [pizza stone](https:\/\/www.amazon.com\/gp\/product\/B000297YAS?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B000297YAS), so we can make the best homemade pizza ever.\n\nAfter constantly trying new recipes and formulas, and after having gone to [Italy](https:\/\/ciaoflorentina.com\/sicily-travel-7-things-to-do-in-taormina-italy\/) in search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep\\!\n\n[![Italian Pizza Dough Balls Resting on a Marble Board](http:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Italian-Pizza-Dough-Recipe-Rustic-Pizza-1.jpg)](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Italian-Pizza-Dough-Recipe-Rustic-Pizza-1.jpg)\n\n## What makes this the best Italian pizza dough recipe ever?\n- Quick and easy to make by hand, food processor or Kitchen Aid Mixer\\!\n- Made with Instant or [active dry yeast](https:\/\/www.amazon.com\/gp\/product\/B00N7JWGK8?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B00N7JWGK8), (\\<–amazon), flour and COLD water (no proofing required).\n- Thin and crispy crust, yet still a little chewy.\n- Make ahead and refrigerate for tomorrow, [freeze](https:\/\/ciaoflorentina.com\/how-to-freeze-pizza-dough-tutorial\/) for later or use right away.\n- Naturally [vegan](https:\/\/veggiesociety.com\/best-vegan-pizza-dough-recipe\/), perfect for [garlic knots,](https:\/\/ciaoflorentina.com\/garlic-knots-recipe\/) Stromboli, [calzone](https:\/\/veggiesociety.com\/vegan-calzone-recipe\/), [focaccia](https:\/\/ciaoflorentina.com\/focaccia-bread-recipe\/), [breadsticks](https:\/\/ciaoflorentina.com\/garlic-breadsticks-recipe\/) and even for the outdoor pizza oven.\n## What Is the best flour for pizza dough?\nIn my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required.\n\n## What is a Neopolitan Pizza Crust?\nAn authentic Italian thin crisp crust pizza with charred edges and only a few toppings.\n\n[![Burrata Pizza Recipe](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2015\/09\/Burrata-Pizza-1.jpg)](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2015\/09\/Burrata-Pizza-1.jpg)\n\n## Simple Topping from Casa Florentina\n- A thick homemade [pomodoro sauce](https:\/\/ciaoflorentina.com\/pomodoro-sauce-sugo-recipe\/), [arrabiata](https:\/\/ciaoflorentina.com\/arrabiata-sauce\/), [puttanesca](https:\/\/ciaoflorentina.com\/puttanesca-sauce-recipe-spaghetti-alla-puttanesca\/) or [marinara sauce](https:\/\/ciaoflorentina.com\/best-marinara-sauce-recipe\/).\n- [ricotta meatballs](https:\/\/ciaoflorentina.com\/ricotta-meatballs-recipe-in-arrabiata-sauce\/)\n- [roasted cherry tomatoes](https:\/\/ciaoflorentina.com\/oven-roasted-cherry-tomatoes-goat-cheese-recipe\/)\n- fresh [vegan mozzarella cheese](https:\/\/ciaoflorentina.com\/vegan-mozzarella-cheese\/) (\\<–sooo good)\n- [spinach & artichoke](https:\/\/veggiesociety.com\/vegan-white-pizza-recipe\/)\n- [caramelized onions](https:\/\/ciaoflorentina.com\/how-to-caramelize-onions\/)\n- [heirloom tomatoes & fresh basil](https:\/\/ciaoflorentina.com\/tomato-and-basil-salad-with-chive-vinaigrette-recipe\/)\n- [marinated roasted peppers](https:\/\/ciaoflorentina.com\/italian-roasted-pepper-salad-recipe\/).\n## The Secret to Italian Pizza Dough Perfection\n1. You must bake your rustic pizza on a [Pizza Stone](https:\/\/www.amazon.com\/gp\/product\/B000297YAS?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B000297YAS)! Lightly brush it with some olive oil just before baking and as soon as the pie comes out of the oven top it with wedges of fresh heirloom tomatoes, basil, oregano and slices of fresh mozzarella di buffala.\n2. There’s no food on Earth like a homemade pizza, but even the best recipe will be lacking something without the magic of a pizza stone. Even the most basic one gives you a close result to a wood burning pizza oven. Just remember to heat it up with your oven so it won’t crack. Give it plenty of time to warm up, eve an hour or more if you aren’t in a rush or it’s cold outside.\n\n[![Italian Pizza Dough Balls on Pastry Board with Rolling PIn](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Italian-Pizza-Dough-Recipe-Rustic-Pizza.jpg)](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Italian-Pizza-Dough-Recipe-Rustic-Pizza.jpg)\n\n## Note Worthy\nIf you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical\\!\n\n## *watch how to make the best Italian pizza dough*\n![Rustic Italian Pizza Dough Recipe](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Rustic-Pizza-Dough-11-320x321.jpg)\n\n4\\.98 from 151 votes\n\nThe best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).\n\n[Print Recipe](https:\/\/ciaoflorentina.com\/wprm_print\/rustic-italian-pizza-dough-recipe)\n\nPrep Time:10 minutes\n\nCook Time:7 minutes\n\nRising Time:2 hours\n\nTotal Time:2 hours  17 minutes\n\n- 5 cups all purpose (or 00 flour ) \\+ some for dusting\n- 1\\.5 tsp [instant dry yeast](https:\/\/www.target.com\/p\/fleischmann-39-s-rapidrise-yeast-0-25oz-3ct\/-\/A-14771429?aflt=plt) (or active dry yeast)\n- 1\\.5 tsp [sea salt](https:\/\/www.target.com\/p\/alessi-100-natural-fine-sea-salt-24oz\/-\/A-13012161?aflt=plt)\n- 2\\.25 cups COLD water\n- 1 tbs [extra virgin olive oil](https:\/\/www.target.com\/p\/extra-virgin-olive-oil-16-9oz-good-38-gather-8482\/-\/A-77643078?aflt=plt)\n\n#### Favorite Toppings\n- Caramelized onions\n- Arrabiata Sauce\n- Heirloom Tomatoes\n- [Fresh Basil](https:\/\/www.target.com\/p\/organic-basil-0-5oz-good-38-gather-8482\/-\/A-79495109?aflt=plt)\n- [Green Onions](https:\/\/www.target.com\/p\/green-onions-5-5oz-good-38-gather-8482\/-\/A-78873596?aflt=plt)\n- Smoked Mozzarella Cheese\n- Sauteed Mushrooms\n- Ricotta Meatballs\n- Roasted Peppers\n\n- Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525\"F but check your pizza stone for max temperature).\n- In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water.\n  5 cups all purpose (or 00 flour ), 1\\.5 tsp instant dry yeast, 1\\.5 tsp sea salt, 2\\.25 cups COLD water\n- Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.\n- **NOTE** - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy.\n- After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days).\n  1 tbs extra virgin olive oil\n- Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1\/2\" thick circle or oval. Using your fists and knuckles start stretching the dough until 10\" in diameter making sure not to tear it ( this should be easy since it is a small pie).\n- Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).\n  Arrabiata Sauce\n- Gently slide the pie on the preheated pizza stone in a hot 525\"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.\n- Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.\n\n#### By Hand Method\n- Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.\n- Sprinkle some flour on a work surface\/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.\n\n- Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.\n- If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.\n\nCalories: 410kcal \\| Carbohydrates: 81g \\| Protein: 12g \\| Fat: 4g \\| Saturated Fat: 1g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 2g \\| Sodium: 589mg \\| Potassium: 140mg \\| Fiber: 4g \\| Sugar: 0\\.3g \\| Vitamin A: 2IU \\| Vitamin C: 0\\.01mg \\| Calcium: 20mg \\| Iron: 5mg\n\nCourse: Pizza\n\nCuisine: Italian\n\nKeyword: Pizza Dough, Vegan\n\nServings: 6 pizza pies\n\nCalories: 410kcal\n\nAuthor: CiaoFlorentina.com\n\nYou’ll Also Love…\n\n[![Ricotta Spinach Pizza Recipe](http:\/\/ciaoflorentina.com\/wp-content\/uploads\/2015\/09\/Ricotta-Spinach-Pizza-Recipe-3-150x150.jpg)](https:\/\/ciaoflorentina.com\/ricotta-spinach-pizza-recipe\/)\n\nRicotta Spinach Pizza\n\n[![Vegan Zuppa Toscana](https:\/\/ciaoflorentina.com\/wp-content\/uploads\/2011\/01\/Vegan-Zuppa-Toscana-Recipe-6-150x150.jpg)](https:\/\/veggiesociety.com\/vegan-zuppa-toscana-recipe\/)\n\nZuppa Toscana","meta_canonical":null}

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Boilerpipe Text	The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. Step by step how to video included below. Italian Pizza Dough Recipe – Homemade Neopolitan Style! A quick, authentic, thin and crispy crust that is also perfect for freezing. With a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me. Although you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid mixer and a pizza stone , so we can make the best homemade pizza ever. After constantly trying new recipes and formulas, and after having gone to Italy in search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep! What makes this the best Italian pizza dough recipe ever? Quick and easy to make by hand, food processor or Kitchen Aid Mixer! Made with Instant or active dry yeast , (<–amazon), flour and COLD water (no proofing required). Thin and crispy crust, yet still a little chewy. Make ahead and refrigerate for tomorrow, freeze for later or use right away. Naturally vegan , perfect for garlic knots, Stromboli, calzone , focaccia , breadsticks and even for the outdoor pizza oven. What Is the best flour for pizza dough? In my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required. What is a Neopolitan Pizza Crust? An authentic Italian thin crisp crust pizza with charred edges and only a few toppings. Simple Topping from Casa Florentina A thick homemade pomodoro sauce , arrabiata , puttanesca or marinara sauce . ricotta meatballs roasted cherry tomatoes fresh vegan mozzarella cheese (<–sooo good) spinach & artichoke caramelized onions heirloom tomatoes & fresh basil marinated roasted peppers . The Secret to Italian Pizza Dough Perfection You must bake your rustic pizza on a Pizza Stone ! Lightly brush it with some olive oil just before baking and as soon as the pie comes out of the oven top it with wedges of fresh heirloom tomatoes, basil, oregano and slices of fresh mozzarella di buffala. There’s no food on Earth like a homemade pizza, but even the best recipe will be lacking something without the magic of a pizza stone. Even the most basic one gives you a close result to a wood burning pizza oven. Just remember to heat it up with your oven so it won’t crack. Give it plenty of time to warm up, eve an hour or more if you aren’t in a rush or it’s cold outside. Note Worthy If you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical! watch how to make the best Italian pizza dough 4.98 from 151 votes The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe). Print Recipe Prep Time: 10 minutes Cook Time: 7 minutes Rising Time: 2 hours Total Time: 2 hours 17 minutes 5 cups all purpose (or 00 flour ) + some for dusting 1.5 tsp instant dry yeast (or active dry yeast) 1.5 tsp sea salt 2.25 cups COLD water 1 tbs extra virgin olive oil Favorite Toppings Caramelized onions Arrabiata Sauce Heirloom Tomatoes Fresh Basil Green Onions Smoked Mozzarella Cheese Sauteed Mushrooms Ricotta Meatballs Roasted Peppers Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525"F but check your pizza stone for max temperature). In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water. 5 cups all purpose (or 00 flour ), 1.5 tsp instant dry yeast, 1.5 tsp sea salt, 2.25 cups COLD water Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom. NOTE - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy. After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days). 1 tbs extra virgin olive oil Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie). Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ). Arrabiata Sauce Gently slide the pie on the preheated pizza stone in a hot 525"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes. Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set. By Hand Method Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well. Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards. Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch. If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want. Calories: 410 kcal \| Carbohydrates: 81 g \| Protein: 12 g \| Fat: 4 g \| Saturated Fat: 1 g \| Polyunsaturated Fat: 1 g \| Monounsaturated Fat: 2 g \| Sodium: 589 mg \| Potassium: 140 mg \| Fiber: 4 g \| Sugar: 0.3 g \| Vitamin A: 2 IU \| Vitamin C: 0.01 mg \| Calcium: 20 mg \| Iron: 5 mg Course: Pizza Cuisine: Italian Keyword: Pizza Dough, Vegan Servings: 6 pizza pies Calories: 410 kcal Author: CiaoFlorentina.com You’ll Also Love… Ricotta Spinach Pizza Zuppa Toscana
Markdown	[Skip to content](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#main) Get new recipes [Subscribe\!](https://ciaoflorentina.com/subscribe/) [![Ciao Florentina](https://ciaoflorentina.com/wp-content/uploads/2023/01/PNG-02.png)](https://ciaoflorentina.com/) - [Home](https://ciaoflorentina.com/) - [Recipes](https://ciaoflorentina.com/recipe-index/) - [About](https://ciaoflorentina.com/about-florentina/) - [Contact](https://ciaoflorentina.com/contact/) Get new recipes [Subscribe\!](https://ciaoflorentina.com/subscribe/) [![Ciao Florentina](https://ciaoflorentina.com/wp-content/uploads/2023/01/PNG-02.png)](https://ciaoflorentina.com/) [Home](https://ciaoflorentina.com/) / [Recipes](https://ciaoflorentina.com/category/recipes/) / [Pizza + Bread](https://ciaoflorentina.com/category/recipes/pizza-recipes/) / Rustic Italian Pizza Dough Recipe Video # Rustic Italian Pizza Dough Recipe Video This post may contain affiliate links. Read our [disclosure policy](https://ciaoflorentina.com/disclaimer/). The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. Step by step how to video included below. [![Best Italian Pizza Dough Recipe, Authentic Thin and Crispy Crust.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20458'%3E%3C/svg%3E)![Best Italian Pizza Dough Recipe, Authentic Thin and Crispy Crust.](https://ciaoflorentina.com/wp-content/uploads/2011/01/Rustic-Pizza-Dough-11.jpg)](https://ciaoflorentina.com/wp-content/uploads/2011/01/Rustic-Pizza-Dough-11.jpg) [Jump to Recipe](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#recipe) ## Italian Pizza Dough Recipe – Homemade Neopolitan Style\! A quick, authentic, thin and crispy crust that is also perfect for freezing. With a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me. Although you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid [mixer](https://www.amazon.com/gp/product/B004X0Q2UU?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B004X0Q2UU) and a [pizza stone](https://www.amazon.com/gp/product/B000297YAS?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B000297YAS), so we can make the best homemade pizza ever. After constantly trying new recipes and formulas, and after having gone to [Italy](https://ciaoflorentina.com/sicily-travel-7-things-to-do-in-taormina-italy/) in search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep\! [![Italian Pizza Dough Balls Resting on a Marble Board](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%20920'%3E%3C/svg%3E)![Italian Pizza Dough Balls Resting on a Marble Board](http://ciaoflorentina.com/wp-content/uploads/2011/01/Italian-Pizza-Dough-Recipe-Rustic-Pizza-1.jpg)](https://ciaoflorentina.com/wp-content/uploads/2011/01/Italian-Pizza-Dough-Recipe-Rustic-Pizza-1.jpg) ## What makes this the best Italian pizza dough recipe ever? - Quick and easy to make by hand, food processor or Kitchen Aid Mixer\! - Made with Instant or [active dry yeast](https://www.amazon.com/gp/product/B00N7JWGK8?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B00N7JWGK8), (\<–amazon), flour and COLD water (no proofing required). - Thin and crispy crust, yet still a little chewy. - Make ahead and refrigerate for tomorrow, [freeze](https://ciaoflorentina.com/how-to-freeze-pizza-dough-tutorial/) for later or use right away. - Naturally [vegan](https://veggiesociety.com/best-vegan-pizza-dough-recipe/), perfect for [garlic knots,](https://ciaoflorentina.com/garlic-knots-recipe/) Stromboli, [calzone](https://veggiesociety.com/vegan-calzone-recipe/), [focaccia](https://ciaoflorentina.com/focaccia-bread-recipe/), [breadsticks](https://ciaoflorentina.com/garlic-breadsticks-recipe/) and even for the outdoor pizza oven. ## What Is the best flour for pizza dough? In my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required. ## What is a Neopolitan Pizza Crust? An authentic Italian thin crisp crust pizza with charred edges and only a few toppings. [![Burrata Pizza Recipe](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![Burrata Pizza Recipe](https://ciaoflorentina.com/wp-content/uploads/2015/09/Burrata-Pizza-1.jpg)](https://ciaoflorentina.com/wp-content/uploads/2015/09/Burrata-Pizza-1.jpg) ## Simple Topping from Casa Florentina - A thick homemade [pomodoro sauce](https://ciaoflorentina.com/pomodoro-sauce-sugo-recipe/), [arrabiata](https://ciaoflorentina.com/arrabiata-sauce/), [puttanesca](https://ciaoflorentina.com/puttanesca-sauce-recipe-spaghetti-alla-puttanesca/) or [marinara sauce](https://ciaoflorentina.com/best-marinara-sauce-recipe/). - [ricotta meatballs](https://ciaoflorentina.com/ricotta-meatballs-recipe-in-arrabiata-sauce/) - [roasted cherry tomatoes](https://ciaoflorentina.com/oven-roasted-cherry-tomatoes-goat-cheese-recipe/) - fresh [vegan mozzarella cheese](https://ciaoflorentina.com/vegan-mozzarella-cheese/) (\<–sooo good) - [spinach & artichoke](https://veggiesociety.com/vegan-white-pizza-recipe/) - [caramelized onions](https://ciaoflorentina.com/how-to-caramelize-onions/) - [heirloom tomatoes & fresh basil](https://ciaoflorentina.com/tomato-and-basil-salad-with-chive-vinaigrette-recipe/) - [marinated roasted peppers](https://ciaoflorentina.com/italian-roasted-pepper-salad-recipe/). ## The Secret to Italian Pizza Dough Perfection 1. You must bake your rustic pizza on a [Pizza Stone](https://www.amazon.com/gp/product/B000297YAS?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B000297YAS)! Lightly brush it with some olive oil just before baking and as soon as the pie comes out of the oven top it with wedges of fresh heirloom tomatoes, basil, oregano and slices of fresh mozzarella di buffala. 2. There’s no food on Earth like a homemade pizza, but even the best recipe will be lacking something without the magic of a pizza stone. Even the most basic one gives you a close result to a wood burning pizza oven. Just remember to heat it up with your oven so it won’t crack. Give it plenty of time to warm up, eve an hour or more if you aren’t in a rush or it’s cold outside. [![Italian Pizza Dough Balls on Pastry Board with Rolling PIn](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20700%20404'%3E%3C/svg%3E)![Italian Pizza Dough Balls on Pastry Board with Rolling PIn](https://ciaoflorentina.com/wp-content/uploads/2011/01/Italian-Pizza-Dough-Recipe-Rustic-Pizza.jpg)](https://ciaoflorentina.com/wp-content/uploads/2011/01/Italian-Pizza-Dough-Recipe-Rustic-Pizza.jpg) ## Note Worthy If you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical\! ## watch how to make the best Italian pizza dough ![Rustic Italian Pizza Dough Recipe](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ![Rustic Italian Pizza Dough Recipe](https://ciaoflorentina.com/wp-content/uploads/2011/01/Rustic-Pizza-Dough-11-320x321.jpg) 4\.98 from 151 votes ## Rustic Italian Pizza Dough Recipe The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe). [Print Recipe](https://ciaoflorentina.com/wprm_print/rustic-italian-pizza-dough-recipe) Prep Time:10 minutes mins Cook Time:7 minutes mins Rising Time:2 hours hrs Total Time:2 hours hrs 17 minutes mins Cook Mode Prevent your screen from going dark ### Ingredients - 5 cups all purpose (or 00 flour ) \+ some for dusting - 1\.5 tsp [instant dry yeast](https://www.target.com/p/fleischmann-39-s-rapidrise-yeast-0-25oz-3ct/-/A-14771429?aflt=plt) (or active dry yeast) - 1\.5 tsp [sea salt](https://www.target.com/p/alessi-100-natural-fine-sea-salt-24oz/-/A-13012161?aflt=plt) - 2\.25 cups COLD water - 1 tbs [extra virgin olive oil](https://www.target.com/p/extra-virgin-olive-oil-16-9oz-good-38-gather-8482/-/A-77643078?aflt=plt) #### Favorite Toppings - Caramelized onions - Arrabiata Sauce - Heirloom Tomatoes - [Fresh Basil](https://www.target.com/p/organic-basil-0-5oz-good-38-gather-8482/-/A-79495109?aflt=plt) - [Green Onions](https://www.target.com/p/green-onions-5-5oz-good-38-gather-8482/-/A-78873596?aflt=plt) - Smoked Mozzarella Cheese - Sauteed Mushrooms - Ricotta Meatballs - Roasted Peppers ### Instructions - Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525"F but check your pizza stone for max temperature). - In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water. 5 cups all purpose (or 00 flour ), 1\.5 tsp instant dry yeast, 1\.5 tsp sea salt, 2\.25 cups COLD water - Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom. - NOTE - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy. - After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days). 1 tbs extra virgin olive oil - Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie). - Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ). Arrabiata Sauce - Gently slide the pie on the preheated pizza stone in a hot 525"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes. - Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set. #### By Hand Method - Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well. - Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards. ### Video ### Notes - Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch. - If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want. ### Nutrition Calories: 410kcal \\| Carbohydrates: 81g \\| Protein: 12g \\| Fat: 4g \\| Saturated Fat: 1g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 2g \\| Sodium: 589mg \\| Potassium: 140mg \\| Fiber: 4g \\| Sugar: 0\.3g \\| Vitamin A: 2IU \\| Vitamin C: 0\.01mg \\| Calcium: 20mg \\| Iron: 5mg Course: Pizza Cuisine: Italian Keyword: Pizza Dough, Vegan Servings: 6 pizza pies Calories: 410kcal Author: CiaoFlorentina.com You’ll Also Love… [![Ricotta Spinach Pizza Recipe](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E)![Ricotta Spinach Pizza Recipe](http://ciaoflorentina.com/wp-content/uploads/2015/09/Ricotta-Spinach-Pizza-Recipe-3-150x150.jpg)](https://ciaoflorentina.com/ricotta-spinach-pizza-recipe/) Ricotta Spinach Pizza [![Vegan Zuppa Toscana](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E)![Vegan Zuppa Toscana](https://ciaoflorentina.com/wp-content/uploads/2011/01/Vegan-Zuppa-Toscana-Recipe-6-150x150.jpg)](https://veggiesociety.com/vegan-zuppa-toscana-recipe/) Zuppa Toscana [![Rustic pizza dough](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20801'%3E%3C/svg%3E)![Rustic pizza dough](http://ciaoflorentina.com/wp-content/uploads/2011/01/Rustic-Pizza-Dough1.jpg)](https://ciaoflorentina.com/wp-content/uploads/2011/01/Rustic-Pizza-Dough1.jpg) Rustic pizza dough ## Post navigation [PreviousHow To Caramelize Onions](https://ciaoflorentina.com/how-to-caramelize-onions/) [NextPappardelle Ragu Alla Bolognese Sauce Recipe](https://ciaoflorentina.com/pappardelle-with-ragu-alla-bolognese-recipe/) ## Similar Posts - 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[Learn how your comment data is processed.](https://akismet.com/privacy/) ## 516 Comments ## Comments navigation [Older comments](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-11/#comments) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/b272ce89ae7c4370fdaa7908114a00b6?s=60&d=identicon&r=g) Andrea says: [March 1, 2026 at 3:02 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-62217) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This is the best dough ive made it now about 20X highly recommend ( and I lived in Italy for 5 years!) [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-62217) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [March 7, 2026 at 8:17 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-62277) Thank you Andrea, you made my weekend ~ Florentina Xo’s [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-62277) 2. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/814af253b61e022ca9fb895b9b36c2ab?s=60&d=identicon&r=g) Emma says: [February 17, 2026 at 8:49 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-62183) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This is my go-to pizza recipe for using in my wood fired pizza oven. Everyone who comes over loves it so much and I have shared it with guests more times than I can remember. [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-62183) 3. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/411df80b7799ba293442ee00fc385284?s=60&d=identicon&r=g) emmaz says: [February 8, 2026 at 4:22 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-62075) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) AMAZING!!! This was the best pizza dough recipe I’ve ever used! After using mixes and dough from a local bakery, I tried this. Was not expecting how good and easy it would be! Stretched and spread like BUTTER!! Made beautiful crispy yet chewy personal sized pizzas for the family in the pizza oven. Will be using this recipe from now on!\! [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-62075) 4. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/9ff180328c8432c1da1e7753db7354cb?s=60&d=identicon&r=g) Andrew Papp says: [February 3, 2026 at 5:26 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-62048) Great recipe. I’ve used it three times. First two times, very good but seemed tight and a little hard to stretch. I had two extra dough balls from the second round, so I froze them for a couple weeks and used them last night. Thawed them three hours before use and let them thaw/rise in a warm (80F) oven. For some reason, the dough was now perfect…very smooth, pliable. Made the perfect thin, slightly crisp, chewy crust! I am now planning to always make the dough early and freeze for a while before use. Highly recommend this recipe….easy and excellent\! [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-62048) 5. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/cefef0452fc5506d3dba5e8e572b38a6?s=60&d=identicon&r=g) Regina says: [December 12, 2025 at 2:32 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-61207) Hi, I made your pizza recipe this evening as Fridays are our pizza nights. The crust is delicious and chewy but it puffed up in the oven a lot. I was expecting a thin crust but it certainly wasn’t thin. Wonder if it needed more rising time than the 2 hours? Nonetheless it was really yummie and thanks for a great pizza recipe. Ciao\! [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-61207) 6. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/cefef0452fc5506d3dba5e8e572b38a6?s=60&d=identicon&r=g) Angela says: [December 12, 2025 at 2:26 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-61206) I just mad3 [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-61206) 7. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/d7e24837bb9f7abdcbdab9dcd7617b24?s=60&d=identicon&r=g) Shale says: [December 8, 2025 at 9:24 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-61084) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) We have a hardcover book, simply titled, “PIZZA” published by Simon & Schuster in 2008…. I believe we’ve had it since about then. We’ve used the dough recipe they outline for ever. But, I have to say, having just made your pizza crust…. that I won’t be going back to the old book. We liked your crust very much….was easier to push and stretch into shape, came out crisp on the bottom, just the right amount of chewiness. Glad that we ventured to try something new\! [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-61084) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [December 9, 2025 at 3:46 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-61101) Wowza, this review literally made my entire week, I feel so honored and humbled and beyond happy you enjoy the pizza so much! Thank you for reporting back, doing the happy dance now ~ Florentina [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-61101) 8. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/db363e9e5eeb6e437978bd3d6ca6ca8e?s=60&d=identicon&r=g) Christopher S. says: [December 7, 2025 at 11:22 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-61049) So what if you don’t have a pizza stone? I only have pizza round sheets with the holes underneath for crisping of the underside. Should I preheat those? [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-61049) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [December 16, 2025 at 9:32 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-61301) No, do not preheat the ones with the holes, those are meant for serving only. Just bake on a regular baking sheet or inside a cast iron skillet which you can preheat\! [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-61301) 9. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/5b5b162040741f9af953abeeb54f0ebf?s=60&d=identicon&r=g) Melissa says: [November 10, 2025 at 5:39 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60310) Have you ever made the dough balls larger and hence each pizza larger? For my family I would need three or four the size you make them. If I make them slightly larger, then I could fit one on each of my two pizza stones. I’m considering dividing the dough into four balls instead of six, which would give me slightly larger pies. [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60310) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [November 26, 2025 at 11:44 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60740) Yes you can make larger dough balls and follow the same technique to stretch out your pizzas. Enjoy\! [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60740) 10. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/86cbc9a9cf8553fda322451bb1ed2f6f?s=60&d=identicon&r=g) Jan Noel says: [November 7, 2025 at 11:37 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60240) I want to make the dough in the early afternoon. Then cook when were ready to eat. Do I let it rise for two hours FIRST? Or put it in the fridge, then take it out for two hours to rise before cooking? [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60240) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [November 26, 2025 at 11:45 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60741) You can put it straight in the fridge and bring out to room temperature a couple of hours before you plan. to bake it. Enjoy\! [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60741) 11. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/4a66df58a3e64df05aaad7a01d59263a?s=60&d=identicon&r=g) Gigi says: [November 1, 2025 at 10:34 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60161) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I have tried so many pizza recipes over the years. This recipe is the most easiest, quickest and tastiest! The pizzas come out so crispy, light and delicious. This is saved in my notes app forever!\! [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60161) 12. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/a072ecb6992a1f1cfe349b0e47d0a444?s=60&d=identicon&r=g) Alina says: [October 3, 2025 at 6:36 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60076) Can this be refrigerated and use the next day ? [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60076) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [October 7, 2025 at 8:42 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60086) Yes it can be refrigerated up to a week even, bring out to room temperature for a couple of hours before stretching and baking ~ Florentina [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60086) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/86cbc9a9cf8553fda322451bb1ed2f6f?s=60&d=identicon&r=g) Jan Noel says: [November 7, 2025 at 12:04 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60241) Can I cook two pizzas at the same time if I have two pizza stones? [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60241) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [November 21, 2025 at 9:19 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60561) Yes that should be perfectly fine. [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60561) 13. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/990787bf496a4fb5899a07dabd5557ef?s=60&d=identicon&r=g) Nikki says: [September 27, 2025 at 3:28 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60057) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) My and far the best pizza dough I’ve ever made. [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60057) 14. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/d1a4459e86dfe70fd89d4829c7b73f09?s=60&d=identicon&r=g) Jackie says: [August 31, 2025 at 3:39 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-59452) Hi, I do not have a mixer. How long should I kneed? [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-59452) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [September 15, 2025 at 9:00 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-60005) Hi Jackie, give it a good 10 to 15 minutes. [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-60005) 15. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/1c405f740efdcf4f957b3fd74bad2c01?s=60&d=identicon&r=g) Michelle M. says: [July 23, 2025 at 4:26 pm](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-57486) How long is it good for if I freeze it? And also, do I let it rise first? Or after it thaws out? [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-57486) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [August 12, 2025 at 9:30 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-58485) Hi Michele, no you do not want to let it rise first if you are freezing it because it will rise during defrosting process. Here is the step by step tutorial on how I do it, you can also just place each dough ball inside an individual lidded container that has been lightly oiled <https://ciaoflorentina.com/how-to-freeze-pizza-dough-tutorial/> [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-58485) 16. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/d43bd4843c46901f9dd6a4f361113a57?s=60&d=identicon&r=g) Donna Caravello says: [July 19, 2025 at 6:11 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-57165) Hello I love your recipe! I have used it for the conventional oven. I would like to know if I can use this recipe for the pizza in the OONI OVEN? I know the baking time would only be a minute or so. Do you recommend? With Appreciation Donna [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-57165) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/6a46aca9a51890fd2a1220e7a3ea3929?s=60&d=identicon&r=g) [Florentina](http://www.ciaoflorentina.com/) says: [July 20, 2025 at 8:30 am](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-12/#comment-57242) Yes of course, it should work great ~ Florentina Xo’s [Reply](https://ciaoflorentina.com/rustic-pizza-dough-recipe/#comment-57242) ## Comments navigation [Older comments](https://ciaoflorentina.com/rustic-pizza-dough-recipe/comment-page-11/#comments) [![Ciao Florentina](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E)![Ciao Florentina](http://ciaoflorentina.com/wp-content/uploads/2015/07/Ciao-Florentina.jpg)](https://ciaoflorentina.com/about-florentina/) Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L. - [About](https://ciaoflorentina.com/about-florentina/) - [Contact](https://ciaoflorentina.com/contact/) - [Privacy Policy](https://ciaoflorentina.com/privacy-policy/) - [Veggie Society](https://veggiesociety.com/) © 2026 Ciao Florentina - [Home](https://ciaoflorentina.com/) - [Recipes](https://ciaoflorentina.com/recipe-index/) - [About](https://ciaoflorentina.com/about-florentina/) - [Contact](https://ciaoflorentina.com/contact/)
Readable Markdown	The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. Step by step how to video included below. [![Best Italian Pizza Dough Recipe, Authentic Thin and Crispy Crust.](https://ciaoflorentina.com/wp-content/uploads/2011/01/Rustic-Pizza-Dough-11.jpg)](https://ciaoflorentina.com/wp-content/uploads/2011/01/Rustic-Pizza-Dough-11.jpg) ## Italian Pizza Dough Recipe – Homemade Neopolitan Style\! A quick, authentic, thin and crispy crust that is also perfect for freezing. With a name like Florentina you would probably be willing to bet that I live La Bella Vita Under the Tuscan Sun and can toss a pizza like nobody’s business. The truth is I do live La Bella Vita but under the California sun and I can’t toss a pizza for the life of me. Although you can make this authentic Italian pizza dough recipe by hand, it is way easier to use a mixer. Fail proof, No tossing required! Honestly this is the real reason I got a Kitchen Aid [mixer](https://www.amazon.com/gp/product/B004X0Q2UU?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B004X0Q2UU) and a [pizza stone](https://www.amazon.com/gp/product/B000297YAS?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B000297YAS), so we can make the best homemade pizza ever. After constantly trying new recipes and formulas, and after having gone to [Italy](https://ciaoflorentina.com/sicily-travel-7-things-to-do-in-taormina-italy/) in search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there. Beep-beep\! [![Italian Pizza Dough Balls Resting on a Marble Board](http://ciaoflorentina.com/wp-content/uploads/2011/01/Italian-Pizza-Dough-Recipe-Rustic-Pizza-1.jpg)](https://ciaoflorentina.com/wp-content/uploads/2011/01/Italian-Pizza-Dough-Recipe-Rustic-Pizza-1.jpg) ## What makes this the best Italian pizza dough recipe ever? - Quick and easy to make by hand, food processor or Kitchen Aid Mixer\! - Made with Instant or [active dry yeast](https://www.amazon.com/gp/product/B00N7JWGK8?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B00N7JWGK8), (\<–amazon), flour and COLD water (no proofing required). - Thin and crispy crust, yet still a little chewy. - Make ahead and refrigerate for tomorrow, [freeze](https://ciaoflorentina.com/how-to-freeze-pizza-dough-tutorial/) for later or use right away. - Naturally [vegan](https://veggiesociety.com/best-vegan-pizza-dough-recipe/), perfect for [garlic knots,](https://ciaoflorentina.com/garlic-knots-recipe/) Stromboli, [calzone](https://veggiesociety.com/vegan-calzone-recipe/), [focaccia](https://ciaoflorentina.com/focaccia-bread-recipe/), [breadsticks](https://ciaoflorentina.com/garlic-breadsticks-recipe/) and even for the outdoor pizza oven. ## What Is the best flour for pizza dough? In my humble opinion, an organic unbleached all purpose flour is ideal especially when making a thin Neopolitan crust. No fancy flour is required. ## What is a Neopolitan Pizza Crust? An authentic Italian thin crisp crust pizza with charred edges and only a few toppings. [![Burrata Pizza Recipe](https://ciaoflorentina.com/wp-content/uploads/2015/09/Burrata-Pizza-1.jpg)](https://ciaoflorentina.com/wp-content/uploads/2015/09/Burrata-Pizza-1.jpg) ## Simple Topping from Casa Florentina - A thick homemade [pomodoro sauce](https://ciaoflorentina.com/pomodoro-sauce-sugo-recipe/), [arrabiata](https://ciaoflorentina.com/arrabiata-sauce/), [puttanesca](https://ciaoflorentina.com/puttanesca-sauce-recipe-spaghetti-alla-puttanesca/) or [marinara sauce](https://ciaoflorentina.com/best-marinara-sauce-recipe/). - [ricotta meatballs](https://ciaoflorentina.com/ricotta-meatballs-recipe-in-arrabiata-sauce/) - [roasted cherry tomatoes](https://ciaoflorentina.com/oven-roasted-cherry-tomatoes-goat-cheese-recipe/) - fresh [vegan mozzarella cheese](https://ciaoflorentina.com/vegan-mozzarella-cheese/) (\<–sooo good) - [spinach & artichoke](https://veggiesociety.com/vegan-white-pizza-recipe/) - [caramelized onions](https://ciaoflorentina.com/how-to-caramelize-onions/) - [heirloom tomatoes & fresh basil](https://ciaoflorentina.com/tomato-and-basil-salad-with-chive-vinaigrette-recipe/) - [marinated roasted peppers](https://ciaoflorentina.com/italian-roasted-pepper-salad-recipe/). ## The Secret to Italian Pizza Dough Perfection 1. You must bake your rustic pizza on a [Pizza Stone](https://www.amazon.com/gp/product/B000297YAS?ie=UTF8&tag=ciaoflo0a-20&camp=1789&linkCode=xm2&creativeASIN=B000297YAS)! Lightly brush it with some olive oil just before baking and as soon as the pie comes out of the oven top it with wedges of fresh heirloom tomatoes, basil, oregano and slices of fresh mozzarella di buffala. 2. There’s no food on Earth like a homemade pizza, but even the best recipe will be lacking something without the magic of a pizza stone. Even the most basic one gives you a close result to a wood burning pizza oven. Just remember to heat it up with your oven so it won’t crack. Give it plenty of time to warm up, eve an hour or more if you aren’t in a rush or it’s cold outside. [![Italian Pizza Dough Balls on Pastry Board with Rolling PIn](https://ciaoflorentina.com/wp-content/uploads/2011/01/Italian-Pizza-Dough-Recipe-Rustic-Pizza.jpg)](https://ciaoflorentina.com/wp-content/uploads/2011/01/Italian-Pizza-Dough-Recipe-Rustic-Pizza.jpg) ## Note Worthy If you are looking for those authentic charred little fire kisses on the edges of your Italian pizza crust but your oven doesn’t go higher than 500″F, I strongly suggest finished it under the broiler, just for the last minute or so. It will give you a similar effect as a wood burning pizza oven with a subtle smokiness. Magical\! ## watch how to make the best Italian pizza dough ![Rustic Italian Pizza Dough Recipe](https://ciaoflorentina.com/wp-content/uploads/2011/01/Rustic-Pizza-Dough-11-320x321.jpg) 4\.98 from 151 votes The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe). [Print Recipe](https://ciaoflorentina.com/wprm_print/rustic-italian-pizza-dough-recipe) Prep Time:10 minutes Cook Time:7 minutes Rising Time:2 hours Total Time:2 hours 17 minutes - 5 cups all purpose (or 00 flour ) \+ some for dusting - 1\.5 tsp [instant dry yeast](https://www.target.com/p/fleischmann-39-s-rapidrise-yeast-0-25oz-3ct/-/A-14771429?aflt=plt) (or active dry yeast) - 1\.5 tsp [sea salt](https://www.target.com/p/alessi-100-natural-fine-sea-salt-24oz/-/A-13012161?aflt=plt) - 2\.25 cups COLD water - 1 tbs [extra virgin olive oil](https://www.target.com/p/extra-virgin-olive-oil-16-9oz-good-38-gather-8482/-/A-77643078?aflt=plt) #### Favorite Toppings - Caramelized onions - Arrabiata Sauce - Heirloom Tomatoes - [Fresh Basil](https://www.target.com/p/organic-basil-0-5oz-good-38-gather-8482/-/A-79495109?aflt=plt) - [Green Onions](https://www.target.com/p/green-onions-5-5oz-good-38-gather-8482/-/A-78873596?aflt=plt) - Smoked Mozzarella Cheese - Sauteed Mushrooms - Ricotta Meatballs - Roasted Peppers - Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525"F but check your pizza stone for max temperature). - In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water. 5 cups all purpose (or 00 flour ), 1\.5 tsp instant dry yeast, 1\.5 tsp sea salt, 2\.25 cups COLD water - Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom. - NOTE - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy. - After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days). 1 tbs extra virgin olive oil - Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie). - Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ). Arrabiata Sauce - Gently slide the pie on the preheated pizza stone in a hot 525"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes. - Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set. #### By Hand Method - Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well. - Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards. - Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch. - If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want. Calories: 410kcal \\| Carbohydrates: 81g \\| Protein: 12g \\| Fat: 4g \\| Saturated Fat: 1g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 2g \\| Sodium: 589mg \\| Potassium: 140mg \\| Fiber: 4g \\| Sugar: 0\.3g \\| Vitamin A: 2IU \\| Vitamin C: 0\.01mg \\| Calcium: 20mg \\| Iron: 5mg Course: Pizza Cuisine: Italian Keyword: Pizza Dough, Vegan Servings: 6 pizza pies Calories: 410kcal Author: CiaoFlorentina.com You’ll Also Love… [![Ricotta Spinach Pizza Recipe](http://ciaoflorentina.com/wp-content/uploads/2015/09/Ricotta-Spinach-Pizza-Recipe-3-150x150.jpg)](https://ciaoflorentina.com/ricotta-spinach-pizza-recipe/) Ricotta Spinach Pizza [![Vegan Zuppa Toscana](https://ciaoflorentina.com/wp-content/uploads/2011/01/Vegan-Zuppa-Toscana-Recipe-6-150x150.jpg)](https://veggiesociety.com/vegan-zuppa-toscana-recipe/) Zuppa Toscana
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