Eataly Pizza Dough Recipe: Unveiling the Eataly Recipe

Have you ever wondered how to recreate that perfect Eataly Pizza Dough Recipe in your own kitchen? Look no further! This article will guide you through the steps to craft authentic Italian pizza dough that rivals the flavors and textures of your favorite pizzeria. Get ready to embark on a culinary journey that promises delicious results every time.

Exploring the Charm of Eataly Pizza Dough

Eataly, renowned for its dedication to Italian cuisine, offers a pizza dough recipe that embodies the essence of traditional Neapolitan pizza. This dough is characterized by its light and airy texture, crispy yet chewy crust, and a subtle hint of yeast that enhances the overall flavor profile of the pizza.

Essential Ingredients for Eataly Pizza Dough

To prepare Eataly-inspired pizza dough at home, gather these essential ingredients:

  • Tipo 00 Flour: This finely ground Italian flour is ideal for pizza dough, providing a light and tender crust.
  • Yeast: Active dry or instant yeast to leaven the dough and create airy pockets.
  • Water: Lukewarm water helps activate the yeast and hydrate the flour.
  • Salt: Enhances the flavor and regulates the yeast fermentation process.
  • Olive Oil: Adds richness and a hint of flavor to the dough.

Step-by-Step Recipe for Eataly Pizza Dough

Mastering the Art of Eataly Pizza Dough:

  1. Activate the Yeast: In a small bowl, dissolve the yeast in lukewarm water. Let it sit for 5-10 minutes until foamy, indicating that the yeast is active.
  2. Mix the Dough: In a large mixing bowl, combine Tipo 00 flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
  3. Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. This process develops gluten, which gives the pizza dough its structure.
  4. First Rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
  5. Divide and Shape: Once risen, gently punch down the dough to release excess air. Divide it into 2-4 portions, depending on the size of pizzas you want to make. Shape each portion into a smooth ball and let them rest, covered, for another 15-20 minutes.
  6. Roll Out and Top: Preheat your oven and pizza stone or baking sheet to the highest temperature (usually around 500°F or as high as your oven allows). Roll out each dough ball into a circle or oval, about 1/4-inch thick. Add your favorite toppings, keeping them light for a Neapolitan-style pizza.
  7. Bake to Perfection: Carefully transfer the topped pizza onto the preheated pizza stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly and melted.

Tips for Perfect Eataly Pizza Dough

  • Flour: If you can’t find Tipo 00 flour, you can substitute it with bread flour, which has a similar protein content.
  • Resting Time: Allowing the dough to rest after kneading and shaping helps relax the gluten and makes it easier to stretch out into a thin crust.
  • Baking Surface: A hot pizza stone or preheated baking sheet mimics the intense heat of a pizza oven, resulting in a crispier crust.
  • Toppings: Keep toppings simple and fresh to let the flavor of the dough shine through. Fresh mozzarella, San Marzano tomatoes, and basil are classic choices.


Mastering the art of Eataly pizza dough at home is a rewarding experience that allows you to enjoy authentic Italian flavors without leaving your kitchen. With quality ingredients and attention to detail, you can create pizzas that rival those from your favorite pizzeria.

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FAQs About Eataly Pizza Dough Recipe

How can I make the pizza dough ahead of time?

Prepare the dough as directed, then after the first rise, punch it down, divide it into portions, and wrap each tightly in plastic wrap. Refrigerate for up to 24 hours or freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Can I freeze the baked pizza?

Yes, once cooled, wrap individual slices or the whole pizza tightly in aluminum foil or plastic wrap and place in a freezer bag. Freeze for up to 2-3 months. Reheat in a preheated oven until heated through.

What is the best way to store leftover pizza dough?

Wrap leftover dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. Let it come to room temperature before shaping and baking.

How do I achieve a crispy crust?

Preheat your oven and baking surface adequately, and roll the dough thin. Bake the pizza on the hottest setting your oven allows to ensure a crispy crust.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. Instant yeast does not need to be dissolved in water before use, but you can still proof it if desired.