Pasta Per Pizza (Pizza Dough)

Pasta per pizza is the Italian name for pizza dough, and this version keeps it as simple as it gets: flour, water, yeast, olive oil, and salt. Five ingredients, 10 minutes of kneading, and two rises. The result is a soft, velvety dough that stretches thin without tearing and bakes into a crust with real chew and flavor.

The olive oil adds tenderness and a slight richness that plain water-and-flour doughs lack. Proofing the yeast for a full 10 minutes ensures it’s active before you commit the flour, so you never end up with a flat, dead dough.

The second rise after dividing and shaping into balls relaxes the gluten, making the dough much easier to stretch and roll without springing back.

Pro Tips

• Knead for the full 10 minutes. The dough should feel smooth and elastic, not sticky or shaggy. Underkneaded dough tears when you try to stretch it.
• Use warm water (around 110°F / 43°C), not hot. Water that’s too hot kills the yeast.
• Cover the dough balls with a damp cloth during the second rise to prevent a dry skin from forming on the surface.
• Let the dough come to room temperature before stretching if you refrigerated it. Cold dough fights back and won’t stretch thin.

Variations

• Replace half the all-purpose flour with whole wheat flour for a nuttier, more rustic crust.
• Add dried oregano, garlic powder, or rosemary to the dough for a seasoned crust.
• For a crispier base, stretch the dough extra thin and bake on a preheated pizza stone or inverted baking sheet.