In a large mixing bowl, whisk together 4 ½ cups of bread flour, 1 ¼ teaspoons instant yeast, and 1 ½ teaspoons salt. This ensures even distribution of the leavening agent throughout your dough, which is crucial for consistent texture in your Teresa Giudice old world pizza dough recipe.

Create a well in the center of your flour mixture and pour in ¼ cup of extra virgin olive oil. Begin mixing with a wooden spoon or your hands. Gradually add warm water (about ½ cup total) in small increments, mixing continuously until a shaggy dough forms. The water should be lukewarm (around 105-110°F) to activate the yeast properly.

Turn the dough onto a generously floured work surface. Knead for 8-10 minutes using the heel of your hand to push the dough away, then fold it back over itself. The dough should transform from sticky and rough to smooth, elastic, and slightly tacky. If the dough feels too dry and won’t come together, add water one tablespoon at a time. If it’s excessively sticky, sprinkle in small amounts of bread flour.

Shape the kneaded dough into a smooth ball and lightly coat it with olive oil to prevent drying. Wrap tightly in plastic wrap and refrigerate for 1-2 hours for a slow, flavorful rise that develops complex taste. Alternatively, place the oiled dough in a covered bowl at room temperature for 30-60 minutes until doubled in size for a quicker option.

After rising, punch down the dough to release excess air. Divide into 2-3 equal portions depending on your preferred pizza size. Roll each portion into a smooth ball. These can be used immediately or refrigerated for up to 24 hours.

Set your oven to its maximum temperature, typically 475-500°F. Place a pizza stone or an upside-down baking sheet on the middle rack and let it heat for at least 30 minutes. This creates the intense bottom heat necessary for crispy, pizzeria-style crust.

On a floured counter, gently press one dough ball into a flat disc. Using your fingertips, work from the center outward, stretching the dough into a 10-12 inch round. Create a slightly thicker border around the edges for that characteristic raised crust. The center should be thin enough to be almost translucent when held up to light.

Carefully transfer your stretched dough onto the preheated stone or pan (use a pizza peel or parchment paper for easy transfer). Bake for 3-5 minutes until the crust firms up and begins to show small bubbles. This crucial step prevents a soggy center.

Remove the partially baked crust from the oven. Spread ⅓ cup of tomato sauce in a thin, even layer, leaving a ½-inch border for the crust. Sprinkle grated mozzarella, add fresh mozzarella pieces if desired, dust with oregano, drizzle with olive oil, and add Parmesan and red pepper flakes to taste.

Return your topped pizza to the oven and bake for 5-7 minutes until the cheese is melted, bubbly, and developing golden-brown spots. The crust edges should be deeply golden. Let cool for 1 minute before slicing to allow the cheese to set slightly.

Follow steps 7-8 to stretch and pre-bake one portion of dough until firm and lightly golden.

Remove from oven and immediately spread a generous layer of Nutella across the entire surface while the crust is still warm. Arrange your choice of sliced fresh fruit or sprinkle crushed cereal for added crunch and color.

Return to the oven for just 2-3 minutes to gently warm the toppings and soften the Nutella without burning it. Remove, dust generously with powdered sugar, slice into squares, and serve at room temperature.