Pizza Dough Recipe Gino D Acampo: Authentic Italian Crust in 90 Minutes

This authentic Italian crust recipe delivers true Neapolitan texture with a 90-minute rise time. I’ve tested countless methods, and Gino D’Acampo’s technique consistently produces the perfect balance of chew and crisp.

The secret lies in the precise hydration and slow fermentation, which develops complex flavors without requiring overnight resting. Simple ingredients—flour, water, yeast, salt—combine to create a dough that stretches beautifully and bakes to golden perfection.

What emerges from your oven will be a crust with airy bubbles at the edges, a tender interior, and just the right amount of crispness on the bottom. This is how pizza should taste—rustic, flavorful, and unmistakably Italian.

The best part? This dough works for thin-crust classics or thicker styles. Here’s how to make it right.

Ingredients for Pizza Dough Recipe Gino D Acampo

Authentic Italian ingredients for dough with Neapolitan texture and golden perfection.

The flour is critical here. Type 00 is the gold standard for Neapolitan pizza—Caputo or Antimo brands are excellent. Supermarkets sometimes carry it in the international aisle, but Italian specialty stores or online retailers are your best bet. Fine semolina adds that rustic texture to the crust. Look for bob’s Red Mill if your local store doesn’t have a bulk option.

No Type 00? All-purpose flour works in a pinch, but reduce water by 1-2 tbsp since it absorbs differently. Instant yeast can replace active dry at three-quarters the amount. For a vegan option, skip the honey entirely—the dough will still rise beautifully. The olive oil isn’t just for flavor; it prevents the dough from sticking to the bowl during proofing.

Dough can rest in the fridge for up to 24 hours—this actually improves flavor. Store flour in airtight containers to prevent moisture. The semolina keeps indefinitely in a cool, dark place. Always bring ingredients to room temperature before mixing for best results.

Step-by-Step Instructions for Pizza Dough

This authentic method delivers a crisp, chewy crust with minimal effort and maximum flavor.

Step 1: Activate the Yeast and Hydrate the Flour

In a small bowl, combine the 1 tsp Active Dry Yeast with the 1.5 cups Tepid Water and 1 tsp Honey. Stir gently and let sit for 5-7 minutes until the mixture becomes frothy and slightly bubbly. This confirms the yeast is active and ready to work.

In a large mixing bowl, add the 3.5 cups Type 00 Flour and 1.5 tsp Sea Salt. Create a well in the center and pour in the yeast mixture along with 2 tbsp Extra-Virgin Olive Oil. The well helps distribute the liquid evenly for consistent hydration.

Step 2: Knead to Develop Gluten Structure

Using a wooden spoon or your hands, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Turn the dough out onto a surface lightly dusted with 0.25 cup Semolina Flour—this prevents sticking while adding a subtle nutty flavor.

Knead the dough for 8-10 minutes by hand, stretching and folding it repeatedly until it becomes smooth, elastic, and slightly tacky but not sticky. Proper gluten development is key to achieving that signature chewy texture. If the dough feels too dry, add a teaspoon of tepid water; if too sticky, add a bit more Type 00 Flour.

Step 3: First Rise for Flavor Development

Lightly oil a clean bowl with a bit of the Extra-Virgin Olive Oil to prevent sticking. Place the dough in the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 45-60 minutes or until doubled in volume.

This initial rise allows the yeast to ferment the sugars in the flour, creating air pockets that will give your crust its light, airy quality. The dough should spring back slowly when pressed gently with a finger—this is your visual cue that it’s ready for the next step.

Step 4: Divide, Shape, and Second Rise

Turn the risen dough out onto your semolina-dusted surface and divide it into 4 equal portions for individual pizzas. Gently shape each portion into a ball, tucking the edges underneath to create surface tension. This tension helps the dough hold its shape during the final rise.

Place the dough balls on a lightly floured tray, cover with the damp towel, and let them rest for 30 minutes. During this second rise, the dough will relax, making it easier to stretch later. You’ll notice the balls puff up slightly—this is the gluten relaxing and the yeast continuing its work.

Step 5: Stretch and Prepare for Toppings

After the second rise, take one dough ball and place it on your semolina-dusted surface. Using your fingertips, gently press down from the center outward, leaving a slightly thicker rim for the crust. Avoid using a rolling pin—this compresses the air bubbles you worked so hard to create.

Stretch the dough to your desired thickness, about ⅛ to ¼ inch for an authentic Neapolitan-style crust. If it resists, let it rest for 2-3 minutes and try again. Transfer the stretched dough to a pizza peel or baking sheet dusted with semolina to prevent sticking during baking. Now it’s ready for your favorite toppings.

Serving Suggestions for Leftovers

Classic Margherita Presentation

For a traditional Neapolitan experience, top your stretched dough with San Marzano tomatoes, fresh mozzarella, and basil. Bake at 475°F until the crust is golden. The simplicity lets the dough’s flavor shine, just as Gino would approve. 💛

Gourmet Topping Ideas

Try prosciutto and arugula after baking for a sophisticated twist. The salty meat pairs perfectly with the chewy crust. I also love burrata and cherry tomatoes for a creamy, fresh combination.

Family-Style Serving

Cut into squares for easy sharing at gatherings. This rustic approach works well for thicker crusts. Serve with a side of extra-virgin olive oil and balsamic vinegar for dipping.

Wood-Fired Effect

Use a pizza stone or steel preheated for 1 hour to mimic a wood-fired oven. The high heat creates that signature leopard-spotted crust. Rotate the pizza halfway through for even cooking.

Herb Garnishes

Fresh oregano or rosemary add aromatic complexity. Sprinkle just before serving to preserve their vibrant flavors. A pinch of red pepper flakes adds subtle heat for adventurous eaters. ✨

Dipping Sauces

Offer garlic butter or pesto alongside for extra flavor. These complement the crust’s natural taste without overwhelming it. I serve sauces in small bowls for easy access.

Frequently Asked Questions