Traditional Florentine Pizza Crust
Master the art of pizza-making with this Traditional Florentine Pizza Crust recipe, a timeless classic inspired by the rich culinary heritage of Florence. Crafted with just six simple ingredients—flour, water, olive oil, yeast, salt, and a touch of sugar—this recipe delivers a thin, crisp crust with a delicate chew, perfect for elevating your favorite toppings. The step-by-step process includes a frothy yeast activation, kneading for a smooth texture, and a slow rise for maximum flavor. Baked at high heat, the result is authentically golden and irresistibly light. Whether you’re hosting a pizza night or recreating Italian-style pizza at home, this versatile crust promises to be the perfect foundation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams All-purpose flour
- 250 milliliters Water
- 7 grams Active dry yeast
- 10 grams Salt
- 30 milliliters Olive oil
- 5 grams Sugar
Instructions
In a small bowl, combine warm water (about 38°C or 100°F) with sugar and active dry yeast. Stir gently and let it rest for 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
In a large mixing bowl, sift the all-purpose flour and mix in the salt. Create a small well in the center of the flour.
Pour the frothy yeast mixture and olive oil into the well. Gradually mix the liquid into the flour using a spatula or your hands until a shaggy dough forms.
Transfer the dough onto a lightly floured surface and knead it for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. If the dough is too sticky, sprinkle a little more flour as needed.
Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a damp kitchen towel or plastic wrap. Allow it to proof at room temperature for 1-2 hours, or until it has doubled in size.
Once the dough has risen, punch it down gently to release air. Divide it into 2 or 4 equal portions, depending on your desired pizza size.
On a floured surface, roll out each portion of dough into thin, round discs. Aim for about 3-5 millimeters thickness for an authentic Florentine-style crust.
Preheat your oven to its highest temperature (usually around 250°C/480°F) and place a pizza stone or baking tray inside to heat up.
Transfer the rolled-out crusts onto parchment paper or a floured pizza peel. Add your desired toppings.
Carefully slide the pizza onto the preheated stone or tray and bake for 12-15 minutes, or until the crust turns golden and crisp.
Remove the pizza from the oven, slice, and serve immediately for the best flavor and texture.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 312.9 g | 114% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 5.9 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
