Pizza Dough Tips with Etna
How to make an authentic Italian pizza dough
Making great pizza starts with great dough. This guide shares all the finer details of making authentic Italian pizza dough at home. Alongside practical tips, you’ll find hydration benchmarks and example ingredient amounts (for four servings) to help refine your preferred homemade pizza crust recipe. With these principles, you’ll be able to lift flavour, improve texture and shape pizzas with confidence. From flour and hydration to fermentation, shaping and a hot bake, these are the fundamentals we focus on every day at Etna.
Craving the real thing tonight? Book a table at Etna or order takeaway and taste house‑fermented, authentic dough from our oven in the heart of Brisbane.
The Foundations That Matter Most
Strong dough comes from a few simple variables working together. Get these right and everything else becomes easier.
Flour choice
00 pizza flour (often labeled as "Tipo 00") creates a silky, extensible dough and a tender bite.
Bread flour adds chew and browning due to higher protein.
Plain flour (all-purpose flour) sits in the middle and works well for home cooks.
A small percentage of whole wheat flour adds nuttiness; keep it low to maintain a light, tender base.
Water and hydration
Hydration is simply the water-to-flour ratio. Higher hydration gives a softer, more extensible dough and an airier crumb; lower hydration is easier to handle and bakes crisper. Start a little under your target (hold back 10–20 g water), then add as needed until the dough feels soft and slightly tacky (not dry or gluey). Different flour types (think 00 vs plain flour) and humidity levels (pretty common here in Brisbane) will change how much water you need.
Yeast type
Fresh yeast, active dry yeast and instant yeast all work. Instant is convenient; active dry is reliable if you bloom it in warm water first; fresh yeast gives lovely aromatics when handled gently. Whatever you choose, protect the yeast from direct contact with salt until the mix comes together.
Salt
Table salt strengthens gluten and seasons the dough. Add it after the flour has started to hydrate for an easier mix.
Time and temperature
Authentic Italian pizza dough develops flavour with time. Warmer doughs (or warmer water/room) ferment faster; cooler, slower ferments build cleaner flavour and a more open crumb. Fast, warm fermentation is handy on busy days but can taste yeasty.
Mixing And Kneading: Smooth, Supple, Forgiving
You don’t need a fully equipped commercial kitchen to make an excellent pizza dough.
By hand
Use a wooden spoon to bring the dough together in a large bowl, rest it for 10 minutes, then knead briefly on a lightly floured surface. You are aiming for a smooth surface that still feels soft.
Stand mixer
A stand mixer with a dough hook on low speed can save effort. Mix just until the dough is cohesive and elastic. Overmixing can warm the dough and make it tight.
Food processor
Works in a pinch. Keep pulses short so friction heat does not toughen the dough.
Tip: Give your dough a short rest for easier handling
A 10 to 20 minute rest after the initial mix lets the flour hydrate and creates a more forgiving pizza dough with less kneading.
Hydration Benchmarks
Find your perfect homemade pizza dough recipe.
Hydration is water as a percentage of flour by weight. Pick a level that suits your style, then adjust by feel. All examples below assume cold proofing (24-72 hours) and instant yeast. If you use active dry or fresh yeast, pay close attention to the “swaps”.
Each recipe set yields: 4 dough balls ≈ 230 g each (four 10-11" pizzas)
60% Hydration: Weeknight Friendly, Easy Pizza Dough Recipe
567 g 00 pizza flour (or plain/bread flour)
340 g (ml) water
12.5 g fine table salt (≈ 2 tsp; flakes vary, weigh if possible)
1.1 g instant yeast (≈ ¼ tsp)
Optional: 10 g extra virgin olive oil (reduce water by 10 g if adding)
Feel: Soft, barely tacky; very cooperative for shaping.
Good for: Stone or pan bakes in a hot home oven; relaxed pizza nights.
63% Hydration: Classic Home Balance (Tender + Spring)
556 g 00 pizza flour (or plain/bread flour)
350 g (ml) water
12.2 g fine table salt (≈ just under 2 tsp)
1.1 g instant yeast (≈ ¼ tsp)
Optional: 10 g extra virgin olive oil (reduce water by 10 g)
Feel: Silky, elastic; slightly tacky on a lightly floured surface.
Good for: Pizza stone or baking steel; great colour and dough puffs.
68% Hydration: Higher Hydration For Browning & Open Crumb
540 g 00 pizza flour (or strong bread flour)
367 g (ml) water
11.9 g fine table salt (≈ 2 tsp, lightly rounded)
1.1 g instant yeast (≈ ¼ tsp)
Feel: Noticeably sticky until it relaxes; use short rests/autolyse.
Good for:Baking steel, traditional woodfire or portable pizza oven, fully preheated.
Yeast Swaps (Same Dough, Different Yeast)
Active dry yeast (cold proof): use ~0.3% of flour
• 60% set: ~1.7 g (≈ ½ tsp)
• 63% set: ~1.7 g (≈ ½ tsp)
• 68% set: ~1.6 g (≈ ½ tsp)
Bloom in warm water to make a foamy yeast mixture before mixing.
Fresh yeast (cold proof): use ~0.6% of flour
• 60% set: ~3.4 g
• 63% set: ~3.3 g
• 68% set: ~3.2 g
Same day option (2-4 hours at room temp): increase yeast.
Instant: 4-5 g total (≈ 1-1½ tsp)
Active dry: 5-6 g (≈ 1½-2 tsp), bloom first
Fresh: 12-15 g
Consistency Over Numbers (How To Adjust)
Too stiff/tearing while shaping?
Next time, increase water by 1-2% (6-12 g on these sets) or add 1-2 tsp water during mixing until the dough feels supple.
Too slack/spreading?
Reduce water by 1-2% next time, or add a brief mix + 10‑minute rest to strengthen gluten.
Humid day tips (for Brisbane life):
Hold back 10-20 g of water at first, then add as needed.
Using bread flour:
It often tolerates +1-2% water compared with plain flour.
Fermentation And Flavour: Bulk, Balling, Cold Proof
Think of fermentation in three stages.
Bulk rise at room temperature until the dough looks slightly puffy.
Portion into dough balls. Create surface tension by tucking seams underneath.
Cold proof in the fridge overnight or for up to 72 hours. Place each ball in an airtight container or cover with plastic wrap so it does not dry out. Ziplock bags work for the freezer.
Longer, colder fermentation deepens flavour and improves oven spring. Expect gentle dough puffs when it hits a hot stone or steel.
Before shaping:
Bring the cold dough back toward room temperature so it does not spring back. A gentle bench rest makes a big difference.
How To Store Pizza Dough
Short, medium and long storage.
Same day
Lightly oil the same bowl or an oiled tray, cover and use within 3-6 hours. Keep it out of direct sun and away from drafts.
Overnight
Portion into dough balls, place in airtight containers and refrigerate for 24-72 hours. On the day you bake, give each ball time to warm on the bench before shaping.
Freezer
Oil each dough ball, place in ziplock bags, and freeze for up to 2-3 months. Thaw in the fridge (8-12 hours), then give a bench rest before shaping.
When to discard
If the dough smells overly sour or alcoholic, shows visible mould, or the surface is grey and dry, start a fresh batch.
Tips For Rolling Out Pizza Dough
Shaping pizza dough should feel calm, not like a wrestling match.
Start at the right temperature: Cold dough resists. Rest it 45 to 60 minutes after the fridge.
Use a well-floured surface: Dust the bench and your hands. Press from the centre out with your fingertips and keep the rim plump so you get a light, airy edge.
Rolling pin or hand‑stretch: A rolling pin is fine for pizza pan styles, but it can flatten the rim. For classic Italian pizza dough, hand‑stretching keeps the edge lively - but be careful, it's not for the faint of heart.
If it springs back: Stop, cover and rest for 5 to 10 minutes. Gluten relaxes and shaping becomes easier.
If it sticks - Lift and dust with a touch of extra flour. Too much flour can toughen the base, so use just enough for a smooth glide.
Sauce, Cheese And Toppings: Keep It Light
Authentic results depend on creating the right balance.
Sauce
Use a thin layer of tomato sauce or your pizza sauce of choice. Too much moisture can make pizza soggy.
Cheese
Drain fresh mozzarella (or fior di latte) if it is very wet, or use freshly grated mozzarella cheese for an even melt.
Olive oil
A drizzle of extra virgin olive oil before or after baking adds aroma. A spoon in the mix can make a softer, easy pizza dough for pan styles, though many traditional formulas leave oil out.
Toppings
Dry watery vegetables first. A lighter hand delivers a better bake and a cleaner bite.
Bake Like A Pro Pizzaiolo At Home
Heat is your friend. Pay close attention to these tips and recommendations:
Preheat the oven fully
Turn it as high as it goes and give your baking surface time to saturate with heat. A long preheat is the difference between pale and proud.
Pizza stone vs baking steel
A pizza stone holds steady heat. A baking steel transfers heat faster for deeper browning. Either works. What matters is a hot oven and a preheated stone or steel.
Rack position
Bake on the middle to upper rack. If the top needs colour at the end, move it higher for the last minute.
Pizza oven
Wood-fired and portable pizza ovens are great fun. They run hotter, so practice launching on a floured peel and keep an eye on the cook time.
A Simple Timeline For Pizza Night
Morning or day before
Mix, rest, briefly knead.
Day before
Ball and fridge overnight.
Pizza night
Bench rest, shape dough, top, bake on a preheated stone or baking steel.
After
Store leftover pizza in an airtight container and reheat on a hot pan or steel to keep the base crisp.
Pizza Dough Tips: Quick Troubleshooting
Tears while shaping?
Likely under‑rested dough. Cover and rest again.Snaps back?
Too cold or under‑proofed. Give it time.Pale base?
Increase preheat time or switch to a baking steel.Soggy centre?
Reduce sauce and wet toppings. Bake hotter.Overly yeasty flavour?
Fermented too fast and warm. Go cooler and longer next time.Dense pizza crust?
Overworked dough or rushed proof. Gentle handling helps.
Leftover Dough? Try these fun side recipes.
Turn a spare ball into garlic flatbread on a baking stone or an oiled tray. Try mini focaccia in a pizza pan. For families, let kids shape their own dough into tiny rounds for a quick lunch.
From Your Kitchen To Ours
The beauty of Italian pizza dough is in its simplicity. With the right flour, a calm mix, patient fermentation and a hot bake, you can create a crust that is thin, tender and full of character. When you want the full Etna experience in the heart of Brisbane, join us for a classic margherita pizza, or explore the rest of the menu.
Ready to eat now? Book a table or order takeaway and let us handle the shaping and baking.
