Authentic Italian Naples pizza all starts with soft wheat “00” flour. This 100% Italian flour is perfect for making a classic Italian pizza right from your home oven. Top with Cento San Marzano Tomatoes for a truly authentic Margarita pizza.
A dough ball doesn’t necessarily have to make ONLY pizza. You can make flatbreads, stromboli, focaccia, and so much more! We’ve put Chef Cento to work, making some of his favorite recipes that all got their start as a simple ball of dough. We invite you to try them out with your family and friends. You’re guaranteed to enjoy making them just as much as they will enjoy eating them!
Every great pizza begins with great dough. While toppings often get the spotlight, the crust is what gives a pizza its character, texture, and authentic Italian appeal. Traditional Italian pizza dough relies on just a handful of quality ingredients, allowing the flavor of the wheat and the natural fermentation process to shine. By making your own dough, you gain complete control over the texture, whether you prefer a thin and crispy crust or a light, airy base with a chewy bite. Once mastered, this simple dough recipe can be used for everything from classic pizzas and stromboli to garlic knots, calzones, and focaccia, making it an essential foundation for countless homemade Italian favorites.
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out about 20 minutes or until the dough has completely risen. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready.
Once the dough has risen, it’s time to transform it into pizza. Gently stretch the dough into a round shape, working from the center outward to preserve the air pockets that create a light, airy crust. Top with your favorite sauce, cheese, and ingredients, then bake until the crust is golden and crisp. Whether you’re creating a traditional Margherita or experimenting with unique toppings, the perfect pizza begins with properly prepared dough.
The beauty of homemade pizza is that no two pies have to be the same. With your dough prepared and ready to go, it’s time to get creative. Chef Cento has selected some of his favorite traditional and non traditional pizza recipes that highlight the endless possibilities of a great dough ball. Browse the recipes below, find your favorite, and start creating your own authentic Italian pizza experience at home.
Great pizza starts with quality ingredients and a well-made dough, but there’s always more to learn. Discover what makes Italian pizza dough unique and explore the many ways a single dough ball can be transformed into your favorite homemade creations.
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