Italian Feather Bread Pizza Dough Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise and creates a light, airy texture.

Warm water: Activates the yeast and brings the dough together.

Olive oil: Adds flavor and helps to create a tender crust.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast and helps the dough to rise.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the flour, resulting in a smoother and more elastic dough. If the dough is too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as this can make the dough tough.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the dough a chewier texture, ideal for pizza.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may rise faster than active dry yeast.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil, though it lacks the distinct taste of olive oil.

• olive oil - Substitute with melted butter: Melted butter can add a rich flavor and tender texture to the dough.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and may contain additional minerals.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help the dough brown better.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and can also aid in browning the dough.

• To store the pizza dough in the refrigerator, first ensure it has completed its initial rise. Punch down the dough to release any air bubbles.
• Lightly coat the dough with olive oil to prevent it from drying out. Place it in an airtight container or wrap it tightly in plastic wrap.
• The dough can be refrigerated for up to 3 days. When ready to use, let it sit at room temperature for about 30 minutes to make it easier to roll out.
• For freezing, after the initial rise, punch down the dough and divide it into portions if desired. Lightly coat each portion with olive oil.
• Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date.
• The dough can be frozen for up to 3 months. When ready to use, transfer the dough to the refrigerator to thaw overnight.
• Once thawed, let the dough sit at room temperature for about 30 minutes before rolling it out.
• If you prefer, you can also par-bake the pizza crust before freezing. Roll out the dough, place it on a baking sheet, and bake at 475°F (245°C) for 5-7 minutes until it just starts to set but is not browned.
• Let the par-baked crust cool completely, then wrap it tightly in plastic wrap and place it in a resealable freezer bag. Freeze for up to 3 months.
• When ready to use, add your favorite toppings and bake at 475°F (245°C) for 10-15 minutes until the crust is golden and the cheese is bubbly.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover pizza on a baking sheet.
  3. Cover the pizza with aluminum foil to prevent the crust from becoming too hard.
  4. Bake for about 10-15 minutes until the cheese is melted and bubbly.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Place the pizza slice in the skillet.
  3. Cover the skillet with a lid to help melt the cheese.
  4. Heat for about 5-8 minutes until the crust is crispy and the cheese is melted.

• Microwave Method:

  1. Place a microwave-safe plate in the microwave.
  2. Put a cup of water next to the pizza slice to keep the crust from getting too chewy.
  3. Microwave on high for about 1-2 minutes until the cheese is melted.

• Toaster Oven Method:

  1. Preheat the toaster oven to 375°F (190°C).
  2. Place the pizza slice directly on the rack or on a baking sheet.
  3. Heat for about 5-10 minutes until the cheese is bubbly and the crust is crispy.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the pizza slice in the air fryer basket.
  3. Heat for about 3-5 minutes until the cheese is melted and the crust is crispy.

• Mixing bowl: A large bowl used to combine the warm water, yeast, and sugar, and later to mix in the flour, salt, and olive oil.

• Measuring cups: Used to accurately measure the flour and water.

• Measuring spoons: Used to measure the olive oil, salt, and sugar.

• Wooden spoon: Useful for stirring the ingredients together until a dough forms.

• Floured surface: A clean, flat area dusted with flour to knead the dough.

• Hands: Essential for kneading the dough until it becomes smooth and elastic.

• Greased bowl: A bowl lightly coated with oil to place the dough in for rising.

• Damp cloth: Used to cover the dough while it rises to prevent it from drying out.

• Rolling pin: Helps to roll out the dough to your desired thickness.

• Baking sheet: A flat sheet where you place the rolled-out dough for baking.

• Oven: Preheated to 475°F (245°C) to bake the pizza.

• Oven mitts: Protect your hands when placing the pizza in the oven and taking it out.

• Pizza cutter: Used to slice the pizza once it’s baked.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the process.

Use a stand mixer: Let a stand mixer do the kneading for you to save effort and time.

Preheat the oven early: Start preheating your oven while the dough is rising to streamline the process.

Double the recipe: Make extra dough and freeze it for future use, cutting down on prep time next time.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the baking sheet.