Make your own pizza and pizza dough
Bake homemade pizza, light and airy focaccia, and traditional Italian bread.
Great homemade pizza starts with good pizza dough. Discover our Italian pizza recipes, from Neapolitan pizza with a light, airy crust to crisp Roman pizza and pizza al taglio baked in a tray. Follow each recipe step by step, with ingredients and practical tips for kneading, proving, shaping and baking your dough.
Want to explore more Italian baking? Try our recipes for airy focaccia, traditional Italian bread and crunchy taralli pugliesi. Choose a recipe below and start baking.
Homemade Neapolitan pizza
Make Neapolitan pizza with a thin base and a light, airy crust.
Follow the pizza dough recipe step by step, from proving the dough to shaping it by hand and baking your pizza.
Pizza romana tonda: thin, crispy pizza
Make pizza romana tonda, the thin, crispy pizza traditionally enjoyed in Rome.
Follow the recipe step by step to prepare your dough, shape the base and bake this classic round Roman pizza.
Pizza al taglio: Roman tray-baked pizza
Make pizza al taglio, the rectangular Roman pizza served in slices.
Follow the recipe to prepare and prove the dough, then stretch it gently into a baking tray for a light, airy base with a crisp underside.
Homemade focaccia with olive oil and rosemary
Bake light, airy focaccia with extra virgin olive oil, rosemary and coarse sea salt.
Follow the recipe step by step, from mixing and proving the dough to making the characteristic dimples and baking until golden.
Taralli pugliesi: crunchy Italian savoury rings
Make taralli pugliesi with olive oil and fennel seeds. These crunchy Italian savoury rings are briefly boiled before baking.
Follow the recipe step by step for a traditional snack to serve with an aperitif.
Homemade Italian bread
Bake Italian bread with a crisp crust and a soft centre.
Follow the recipe step by step to mix, knead, prove and shape your dough, then bake it in your own oven.
Making pizza dough: from flour to oven
Great homemade pizza starts with the dough. Your choice of flour, the amount of water, the yeast and the proving time all affect how the dough handles and bakes. Choose a pizza dough recipe that suits your schedule and oven, and follow its quantities and instructions.
Kneading, proving and shaping pizza dough
Give your pizza dough time to develop and keep it covered while it proves to prevent it from drying out. Follow the shaping instructions in your recipe: Neapolitan pizza calls for a different approach from thin Roman pizza or airy tray-baked pizza.
What are biga and poolish?
Biga and poolish are pre-ferments: a portion of the flour and water is mixed with yeast and left to mature before making the final dough. Biga is usually firm, while poolish has a more liquid consistency. To make pizza dough with either method, follow a recipe that specifies the quantities, fermentation time and remaining steps.
Baking pizza in your home oven
Preheat your oven thoroughly and follow the temperature and baking time in your recipe. A home oven works differently from a pizza oven, so baking times and results will vary. A suitable pizza stone or baking steel can help you achieve a well-baked base at home.
Italian ingredients for pizza and bread
Choose the flour recommended for your dough recipe and check which tomatoes, olive oil and other ingredients you need. At Kelvini Italian Artisan, you will find Italian flour, tomatoes and regional specialities for homemade pizza, focaccia and bread.