Authentic Italian Pizza Dough (Vivian’s Version)

This classic dough yields 5 medium pizzas (∅ 20 cm) or 3 larger ones. We always save one portion to make a Nutella pizza as dessert! 

With a pizza oven like the Ooni Fyra 12 shown in photo below (https://ooni.com/), you'll get bubbly, crispy crusts in 60–90 seconds—just like a true Italian pizzeria. These ovens reach 500 °C and are ideal for thin-crust pizza cooked fast and hot (no publicity, just own one). 

A simple no-cook recipe for sauce and some pizza ideas are included below. 

Note: Bread flour or ‘00’ flour is recommended because the higher protein content develops gluten better, resulting in a chewy, elastic crust that holds up well to toppings.

Ingredients (for 5 medium or 3 large pizzas)

• 700 g bread or italian “00” flour (finely milled Italian pizza flour, high-protein, 12-14% gluten content) - All-purpose flour can be used, but the crust may be less chewy and less airy
• 450 ml lukewarm water
• 2¼ tsp dry yeast (or 30 g fresh yeast)
• 2 tsp fine salt
• 2 tbsp olive oil
• ½ tsp sugar (optional, helps activate yeast)

Instructions

1. Activate the yeast: Stir the yeast and sugar into the lukewarm water. Let sit for 5–10 minutes until foamy.

2. Make the dough: In a large bowl or stand mixer (e.g., Kenwood kMix with dough hook), mix the flour and salt. Add the yeast mixture and olive oil. Knead for about 10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.

3. First rise: Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1½–2 hours or until doubled in size.

4. Divide and rest: Punch down the dough, divide into 5 medium balls (for 20 cm pizzas) or 3 larger ones. Cover and let rest 20 minutes before shaping.

5. Shape & bake:

   • Home oven: Preheat to 250–280 °C (475–530 °F) with a pizza stone or tray inside. Shape dough into thin rounds, top as desired, and bake for 7–10 minutes.

   • Ooni pizza oven: Use the Ooni Fyra 12 preheated to 450–500 °C (840–930 °F). Cook each pizza in 60–90 seconds, rotating as needed.

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Simple No-Cook Pizza Sauce

A fresh and quick sauce that lets the dough and toppings shine—ideal for high-temperature baking.

Ingredients

• 1 can (400 g / 14 oz) peeled tomatoes or crushed ones (San Marzano or quality Italian) 

• 1–2 tbsp olive oil

• ½ tsp salt

• ½ tsp dried oregano or a few torn basil leaves

• (Optional) Pinch of sugar if tomatoes are acidic

Instructions

1. Crush the tomatoes with your hands or a fork, or blend briefly for a smoother texture.

2. Stir in olive oil, salt, herbs, and optional sugar.

3. Use as-is—no cooking needed. Spread a thin layer directly on the dough before adding cheese and toppings.

Pizza Ideas

• Margherita: Tomato sauce, fresh mozzarella, basil, olive oil, optional Parmesan

• Prosciutto Cotto & Mushroom: Tomato sauce, mozzarella, cooked ham, fresh or sautéed mushrooms, optional black pepper or thyme

• Prosciutto & Arugula: Tomato sauce, mozzarella; after baking add prosciutto, arugula, shaved Parmesan, optional balsamic

• Greek: Tomato sauce or olive oil base, feta, Kalamata olives, red onion, cherry tomatoes, oregano

• Spicy Salami (Diavola): Tomato sauce, mozzarella, spicy salami or chorizo, optional chili flakes

• Vegetarian: Tomato sauce, mozzarella, grilled zucchini, eggplant, peppers, olives, basil or pesto swirl

• Nutella Dessert: Bake plain dough golden, spread Nutella warm, top with bananas, strawberries, hazelnuts