If there’s one recipe Italians never rush, it’s pizza dough. Long before toppings come into the picture, it’s the dough that decides whether your pizza will be forgettable… or the kind that transports you straight to a little pizzeria in Naples.
Pizza is simple food, flour, water, yeast, salt — but mastering the dough is where the magic happens. Here’s a guide to achieving consistently perfect pizza dough, based on the techniques Italians use at home and in traditional pizzerie, plus a few optional Thermomix tips to help streamline the process.
Choose the Right Flour (It Matters More Than You Think!)
Italians don’t just buy “pizza flour.” They look at the W index, which indicates the flour’s strength:
W 260–300 – Ideal for long fermentation Look for Tipo 00 or Tipo 0 with high protein (11.5–13%)
If you can’t find W-index information, choose a “00 Pizza” flour from a reputable brand. The goal is to achieve dough elasticity without tearing.
My True Italian tip:
Flour absorbs water differently based on humidity and the season. In summer you may need slightly less water; in winter, slightly more. Trust the texture, not the packet. My favourite brand of flour to buy in Australia is Caputo which you can find in delis and also major supermarkets.
Hydration: The Key to a Soft, Airy Crust
Hydration refers to the percentage of water relative to flour.
A classic Neapolitan dough sits around 60–65% hydration.
Higher hydration = lighter, more tender crust
Lower hydration = easier to handle but denser
If your dough feels sticky, resist the urge to add too much extra flour — stickiness at the start is normal.
Kneading Your Dough: Gentle, Not Aggressive
Kneading builds gluten, which gives dough its stretch and structure. It is a very simple but important step.
If kneading your dough by hand, use the “fold and push” method:
Fold dough over itself → push forward with the heel of your hand → rotate → repeat.
If using the Thermomix instead, use the below settings:
Knead on Dough Mode for 2 minutes, rest 5 minutes, then knead 1 more minute. This mimics the rest periods Italian bakers use.
My True Italian tip:
The dough should feel “alive” — smooth, elastic, and slightly warm. If it feels tight, let it rest. Dough is like people: it works better when relaxed!
Fermentation: Time Does ALL the Work!
If there’s one non-negotiable Italian rule, it’s this: Good pizza dough takes time.
Room temperature rise: approx 8–12 hours
Cold fermentation in fridge: approx 24–96 hours (the best flavour!)
My favourite is the cold fermentation option as it breaks down starches, develops flavour, and improves digestibility. I often make the dough mid-week for our Saturday pizza night!
My True Italian tip:
A slow rise means you can use less yeast, resulting in a lighter pizza. For long fermentation, use just 1–2g of fresh yeast per 500g flour.
Dividing and Shaping your dough: Don’t Beat the Air Out
After the bulk rise, divide the dough into balls (around 250–280g each for a 30–32 cm pizza).
When shaping the pizza:
Press from the centre outward. Avoid using a rolling pin — it squeezes out the precious air pockets Italians love so much!
Leave a 1–2 cm border for the crust. If the dough is sticky, lightly dust your work surface with semolina — it helps the dough slide without tearing it in the process.
My True Italian tip:
The dough should be soft and easy to stretch at this point. Flip the dough over once as you shape it — this helps distribute the internal gases evenly and gives a more uniform rise in the oven.
Oven Temperature: The Hotter, the Better
Traditional Neapolitan pizzas cook at 430–480 °C in wood-fired pizza ovens. You can achieve these temperatures in traditional wood-fired ovens or newer compact home models like the Ooni, Roccbox or Thermomix’s own portable pizza oven – the Ovana
If using a traditional conventional oven, preheat it for at least 45 minutes. Use the highest temperature available (250–300 °C). For best results, you can use a pizza stone or steel tray as a base.
Even if your home oven can’t reach 430 °C, preheating the stone and cooking at the maximum heat will still give a crisp, airy crust and a crunchy base.
Hydration vs. Handling: The Italian Balance
Italians always say:
“La pizza deve respirare” — the dough must breathe.
What this means is, don’t suffocate it with flour, don’t over-knead it and don’t compress the air bubbles when stretching the dough. Don’t under-ferment or over-ferment.
This may sound like a lot, but once you’ve mastered the right technique I guarantee it is incredibly easy to achieve amazing pizza dough at home..!
The right balance will create a dough that is soft to touch, easy to stretch, and beautifully blistered when cooked.
A Classic Italian Pizza Dough Recipe
Ingredients:
500 g strong “00” pizza flour
300–320 g water (60–64% hydration)
2 g fresh yeast or 1 g dry yeast
12 g salt
A drizzle of olive oil (optional — Neapolitans don’t add it, but Italians at home often do)
Method (Thermomix or by hand):
Mix water and yeast, then add the flour and salt. Knead until smooth and elastic.
In the Thermomix: Dough Mode 2 mins, rest 5 mins, 1 min more.)
Leave to ferment slowly — ideally overnight. Shape the dough ito a ball and let it rest another 3–4 hours.
When ready to cook your pizzas, shape the portioned dough gently and lightly dust with semolina if sticky. Top it lightly, and cook in a very hot oven (or pizza oven if available – see above for cooking tips!).
Final True Italian Tip: Good Dough Doesn’t Need Fancy Toppings!
When the dough is perfect, a simple Margherita with San Marzano tomatoes, fresh mozzarella and basil is all you need. Add some oregano and / or chilli flakes for a touch of spice..!
Pizza is humble food — let the dough shine ❤️
Have questions or would like more tips directly from me?
Call, email or text..! You can find my details here 🌿
Clelia x