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Italian Feather Bread Pizza Dough


"This recipe came from my nonna who immigrated from Italy at 40 and members of my family have been making it for years. It is the best! I hope you enjoy it. My fiance said I should sell it! Lol!"
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20 m servings 307 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
  2. Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.


  • Cook's Notes:
  • Water should be hot-to-the-touch on your wrist before mixing into dough.
  • I have let the dough rise much longer than 5 to 10 minutes and just punch it down when I am ready to use it.
  • To bake, preheat oven to 400 degrees F (200 degrees C). Roll dough onto a baking sheet or pizza stone and add your favorite sauce and toppings. Bake pizza until dough is cooked through and cheese is melted, 20 to 25 minutes.
  • I like to make pepper, mushroom, and bacon topping. Fry 1 green and 1 red bell pepper in olive oil until soft but still a little firm. Then fry the mushrooms until cooked. Fry bacon as well. Place peppers, alternating the colors, and mushrooms on top; finish with bacon.

Nutrition Facts

Per Serving: 307 calories; 7.5 g fat; 51.3 g carbohydrates; 8 g protein; 0 mg cholesterol; 393 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 41
  1. 46 Ratings

Most helpful positive review

I submitted this recipe and I have no idea how it got only 2 cups of flour, I mix 2cups flour, yeast and salt, then I beat in the water and 1/4c of olive oil for 2 mins....then I add 2 MORE cups...

Most helpful critical review

My first time for making yeast dough. Result was good, but turned out like a soft white bread crust. I let it rise for 30 minutes before dividing into two 12 inch pizzas.

Most helpful
Most positive
Least positive

I submitted this recipe and I have no idea how it got only 2 cups of flour, I mix 2cups flour, yeast and salt, then I beat in the water and 1/4c of olive oil for 2 mins....then I add 2 MORE cups...

I've not had great success with quick pizza dough in the past, because most of them have no chew to speak of and are either bread-y or like a cracker, depending on thickness. This dough is diffe...

We LOVED this dough, but it definitely needs more flour. I started out w/ the flour as stated, but ended up adding in an extra cup to get it to come together, and almost another cup kneading it,...

Great pizza Dough recipe this is a keeper, lots of flavor and great texture. one thing I had to add almost a cup and 1/2 extra flour in order to make it workable so the flour measurement is wron...

I made 1/2 the recipe as I was only making a 12"x18" pan please note that recipe submitter states that it should read 4 cups of flour in the original This turned out fantastic. I will be defin...

If you look at the ingredients, it says 2 cups of flour, OR AS NEEDED...but yes, definitely more flour. I also added lemon pepper, dried oregano, dried basil, and fresh minced garlic. I divided ...

Definitely had to add more flour but it still earns 5 stars for the end result. A nearly perfect restaurant quality texture, crisp on the outside while soft in the middle.

This was so good.I used a pizza stone and it was crispy and airy. I did add about 1 cup more flour and even after kneeding, it was still really wet and delicate dough. I let rise an hour and the...

Really nice pizza dough, and great to work with. I didn't have any quick-rise yeast, so I just used 2-1/4 tsp of active dry yeast that I buy in bulk, and let it rise about an hour. I also used t...