Authentic Italian Pizza Dough Recipe from Casa San Carlo
The recipe for an easy-to-make, slightly chewy authentic Italian pizza dough that we learned to make while working as a chef during a WorkAway experience at Casa San Carlo.
Ingredients
- 2 ¼ tsp active dry yeast
- ½ cup warm milk (about 108º to 115º F)
- ½ cup sparkling water at room temperture
- 2 ½ cups bread flour (or 00 pizza flour from Italy) + more for kneading
- 1 tbsp olive oil
- 1 tsp lard optional
- ¾ tsp salt
- a small amount of semolina or cornmeal for rolling out
Instructions
- In a large bowl mix the yeast and the warm milk until the yeast dissolves and allow to sit for about 10 minutes and looking bubbly.
- Add the rest of the ingredients, except semolina, stirring well to mix. Then turn out a floured surface and knead the dough until smooth and elastic, about 8 to 10 minutes.
- Clean the large mixing bowl, dry well and coat with a thin coat of olive oil. Place the prepared dough in a greased bowl, turning once to coat the top with oil.
- Cover the bowl and allow the dough to rise in a warm, draft-free place until doubled, from 30 to 60 minutes depending on room temp.
- Preheat oven to 425º F (225º C).
- Punch dough down and divide into two pieces for large pizzas. Divide more if you want smaller ones. Roll the dough out to desired thickness.
- Place on lightly greased pizza pans or use a pizza stone.
- Add the ingredients of your choice and pop into the hot oven until the crust and cheese are golden brown, about 12 to 15 minutes.
Notes
Estimated Nutrition Per Serving
Per slice of plain dough (1/8 of one pizza, makes 16 slices total from this recipe). Calculated using USDA FoodData Central — this is an approximate estimate based on the recipe as written. Does not include toppings. Verify against your actual products.| Nutrient | Per Slice |
|---|---|
| Calories | ~150 |
| Carbohydrates | ~27g |
| Protein | ~4g |
| Fat | ~3g |
| Saturated Fat | ~0.5g |
| Sodium | ~110mg |
| Fiber | ~1g |
