Italian American Pizza Dough Recipe

Close up of a cheese, tomato and sweetcorn sourdough pizza.

Italian American Pizza Dough Recipe

A tasty piece of Italy with a Chicago finish

5 from 1 vote

Print Pin

Course: Main Course, pizza, Snack

Cuisine: American, Italian

Keyword: chicago town pizza, crusty pizza, italian pizza, pizza, pizza base, pizza dough, rustic pizza

Prep Time: 2 15

Cook Time: 5

Total Time: 2 20

Servings: 12" pizza bases

Calories: 733kcal

Author: Martin (Dad What Cooks)

Equipment

1 Pizza dough proving box

Ingredients

1 ½ teaspoon Instant yeast
1 ½ teaspoon Brown sugar
1 tablespoon Olive oil
550 g 00 flour
330 ml warm water
0.5 tablespoon salt
½ teaspoon diastatic malt powder

US (Cups/oz) - Metric (g/ml)

Instructions

Dissolve the instant yeast in to the warm water and leave it to start activating. This will show itself as bubbling up in the water after 10 to 15 mins.
1 ½ tsp Instant yeast, 330 ml warm water
Put half the flour in a mixer with a dough hook (or mixing bowl if doing by hand), along with the sugar and half of the water/yeast mix. Knead this for a few minutes to bind everything together.
550 g 00 flour
Add the oil, sugar, malt powder, flour, salt and the rest of the water then keep mixing until the dough becomes malleable and smooth. If doing by hand this takes around 15 minutes. If in the mixer, it should come together after around 10 to 12 minutes.
1 ½ tsp Brown sugar, 1 tbsp Olive oil, 0.5 tbsp salt, ½ tsp diastatic malt powder
Put the dough in a greased bowl (use olive oil to stop the dough sticking) and cover it over with cling film, shower cap or a damp tea towel. Leave it somewhere warm to rise for 1 to 2 hours until the dough has doubled in size.
Once risen, knock the dough back and split by balling up into 250g to 270g dough balls (which will each make a 12" to 14" pizza. Leave this to prove for around 30 minutes before using the dough to stretch and make your base. You can also place in the fridge and keep for up to 2 days before making into pizzas.

Notes

Cooking time for this base depends on how many toppings you have, but normally around 5 - 7 minutes on a pizza stone will be the right amount. If cooking in a normal oven at 200C, it will probably take around 12-14 minutes to cook.

Nutrition