Nothing beats the fun and taste satisfaction of a homemade pizza crust. However, creating the ultimate pizza is not always about the toppings, it is actually the art of creating the best homemade pizza dough recipe. After taking a few classes from local Italians, and experimenting with different flours (All Purpose, Bread Flour, Whole Wheat, and even Self-Rising), I discovered that double zero or 00 flour creates a far more superior dough and the perfect pizza crust. Continue reading as a I share the best 00 flour pizza dough recipe.
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The Secret To This 00 Pizza Dough Recipe
Once you use 00 flour for making pizza dough, you will never want to use any other flour again! 00 flour is loved by so many chefs because it is finely ground, which gives it a silky fine texture. 00 flour is also the traditional choice for Neapolitan-style pizzas. Since the texture of 00 flour is so fine and high in protein content, it helps create a smooth elastic dough that’s structured and easy to work with (even without the use of a rolling pin). I also find that pizza dough with 00 flour is easier to shape, resulting in a tender and crisp crust. If 00 flour is hard to find in your local grocery store, you can order some here from Amazon.
the best 00 Flour!
Double Zero Flour From Italy
I discovered Antimo Caputo Chefs 00 Flour (double zero flour) through various cooking classes. I’ve used this 00 flour for years and it is the best flour to make the best pizza dough, much better than all-purpose flour.
How Long Does Pizza Dough Last?
This 00 Pizza dough can be made in as little as 15 minutes. For the best results, it should rest in a warm spot for at least two hours for dough rise. It can also be stored in the refrigerator for around 1 week if properly covered, before the yeast begins to die off. You can also store your pizza dough in the freezer for longer preservation for up to 90 days.
Another important factor is to consider the type of yeast used. There are various types of yeast used in making pizza dough such as active dry yeast, instant yeast, or even fresh yeast. All of the different types of yeast will work in order to make fresh dough, however be aware that each yeast can also influence the smell, texture, and flavor of 00 flour pizza dough. The type of yeast used does not impact how long 00 pizza dough will last. What’s important is how it’s stored. If you do not plan to bake your pizza the same day, I recommend using an airtight container to store your pizza dough.
How To Properly Store Pizza Dough
After kneading your pizza dough, you should always:
- Place your pizza dough ball in a clean, large bowl with a bit of olive oil. I recommend lightly greasing a large mixing bowl with extra-virgin olive oil and then placing the ball of dough inside.
- Cover the storage bowl with plastic wrap. This prevents the dough from air exposure, which can harden it.
- I also place a kitchen towel on top of my resting bowl. This keeps the dough warm, which will help with fermentation. However be careful to not keep the dough at room temperature beyond a day.
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The Best 00 Flour Pizza Dough Recipe
Best Homemade Pizza Crust with 00 Flour
Ingredients
- 2 cups Double Zero Flour https://amzn.to/2ZfzDeN
- 3/4 cups Warm Water
- 2 tbsp Olive Oil
- 1 1/4 tsp Active Dry Yeast
- 1/2 tsp Sugar
- 1/4 tsp Salt
Instructions
Combine Ingredients by Stand Mixer
- Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
- To the stand mixer bowl, add 2 cups of flour and a pinch of salt. Connect the hook attachment to the stand mixer and turn it on low speed. Slowly pour in water, yeast, sugar mixture to flour. Add 2 tbsp olive oil. Once all ingredients are in, raise the mixer to medium speed and knead for approximately 5 minutes or until you have a smooth elastic dough.
Combine Ingredients by Hand
- Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
- Take a bowl and add 2 cups of flour and a pinch of salt. Stir to mix. Pour in water, yeast, sugar mixture to flour. Add 2 tbsp olive oil. Stir in bowl until dough no longer sticks to the sides of the bowl.
- Flour a work surface and remove dough from bowl. Knead until you form a smooth dough ball (around 50 kneads should do). After kneading, dough should be soft and smooth. Take a clean bowl and coat the inside lightly with olive oil. Place dough inside of bowl, cover with plastic wrap and a towel to rest for at least 2 hours (the longer, the better). The plastic wrap will protect the dough from air exposure, which can harden the dough.
Creating a Crispy Crust!
- Dough should have risen after resting for at least 2 hours. To make a thin crispy crust for a pizza, heat the oven to 500 degrees F or 260 degrees C. Lightly flour a work surface. If you wish to have a "pan" style pizza, you will work and stretch the entire pizza ball in this recipe. If you enjoy thin crispy crust, divide the dough ball in half. Work one dough ball, and set the second aside (covered) to make another pizza.
- Work and stretch your ball into the desired size working from the inside out. Place pizza on a pan coated with olive oil. Take a fork and poke a few holes into the dough to prevent major air bubbles. Bake at 500 for 5-7 minutes to allow crust to crisp. After pre-bake, remove from oven and add toppings! Enjoy!
Nutrition
Various Tools To Cook Homemade Pizza Dough On:
A fancy outdoor pizza oven is not needed for this recipe to turn out amazing! You can use a traditional pizza pan or baking sheet, divide the dough from this recipe into two equal pieces, par bake the dough to enjoy the ultimate crispy crust. You can also invest in a good baking stone / pizza stone and easily remove this dough from your pizza stone by sprinkling on a bit of cornmeal and using a pizza peel.
Other Creative 00 Flour Pizza Dough Recipes To Try & Party Ideas:
Now that you’ve discovered the best pizza dough recipe, have some fun by hosting a pizza night, pizza party, or trying one of my popular pizza recipes:
I have no idea double zero flour can create more superior pizza. I always use all purpose flower and sometimes does not satisfy with the flavor and texture coming out of it. Thanks for sharing this tip.
I completely agree! 00 flour changed my life 😉
I love homemade pizza dough, it makes the best pizza! This recipe looks awesome! Thanks for sharing. 🙂
The best pizza crust !! Thank you for the recipe!!
Thank you so much!
I’m new at this but here goes. In the instructions for the mixer it says raise the mixer to medium and knead for 5 minutes. Are you using the mixer to basically knead the dough or mixing it then pulling it out and kneading the dough. Thanks for any help
Hi John! Thank you for giving my recipe a try! I personally use the mixer to combine the ingredients together and hand knead the rest. You can use the stand mixer to knead for you, but I prefer the old school way of kneading with my hands so I can go by feel – and not over knead the dough. On my Instagram, I demonstrate in a short video kneading the dough into a ball until smooth. Once the dough is smooth, press your finger into the pizza dough ball. If it springs back, and you finger indent disappears, your dough is properly kneaded and ready to rest! 🙂 Hope this helps! Here’s my quick IG video: https://www.instagram.com/p/C4IoN_tu3kj/
Thank you!
Crust was delicious. Had difficulty moving from counter to pan, approximately how thin should the dough be for a crispy crust, thinking maybe I made it too thin?
Timing! We are both seeing this today. Anyway, I used parchment paper on my counter to use my fingers to push the dough to a good circle. It was nice and easy to turn over to transfer to the pan. I would say mine was about 1/2 inch-3/4 inch thick. Then, I did not have a stone, so I used a pizza pan with all those holes, and put the pan on the lowest rack in my oven. The crust was nice and crispy on the bottom and the rest turned out wonderful. Good luck!
That looks so good! I’ve been trying my hand at pizza making lately, and I haven’t been able to nail down the crust. I can’t wait to try this.
Hhhhmmmm….alright. If you say so. I will have to try it out and “see” for myself.
This is the first time I am learning about this type of flour so I will check it out. Thanks for sharing this recipe.. great tips!
I’d love to try making this recipe for myself this weekend! I can’t wait to try it out and give it a taste.
This is an awesome recipe! So easy to follow! I can’t wait to try it!
Oh we love pizza! I will share your homemade recipe to my Dada coz he likes making one.
I love love pizza. This is such an easy recipe! However I’m gluten intolerant which really doesn’t work for me. Do you by any chance have a gluten free Pizza Crust Recipe?
You may already know this by now but some people who are gluten intolerant to most North American flour are able to eat baked goods made from Italian “double zero” flour without experiencing digestive issues or other symptoms. Good luck!
I have discovered this is true. Not only can you eat imported flours but pasta as well. Say goodby to GF pasta forever!
This flour works amazing for pasta as well! And it’s beautiful for ravioli!
North American white flours add petroleum based folic acid. Imports do not. Perhaps gluten intolerance is folic acid intolerance! i now “gluten intolerants” who can eat whole wheat which is not contaminated with folic acid. Why folic acid? For pregnant women apparently. How many pregnant women consume white flour compared to the total number of consumers? Why do we accept this ?
I love your Best Homemade Italian Pizza Crust Recipe! I hope I can make this later. I love pizza!
Back in the day this type of flour was impossible to find. So if you wanted real pizza, you had to go to the pizzeria to get it! So glad it’s available now!
This was the best, crunchy pizza dough I ever made….and will make again and again.
The recipe was excellently written and was very easy to follow. And, when I waited
the 5 minutes with the hook on my KitchenAid, it was the prettiest dough I have ever
seen. Can’t wait to make some great bread from it.
Hi Nancy! I’m so happy your pizza dough turned out great! Thanks for sharing! 🙂
You were absolutely right when you said once you use double zero flour you will never make pizza with anything else.
This recipe is fantastic as this is the second time I have made the dough. Each time it has come out absolutely perfect and is so easy to roll ot!
Thank you🍕🍕❤️🍕🍕
Thank you so much for your kind review!
You were absolutely right when you said once you use double zero flour you will never make pizza with anything else.
This recipe is fantastic as this is the second time I have made the dough. Each time it has come out absolutely perfect and is so easy to roll ot!
Thank you🍕🍕❤️🍕🍕
So happy you enjoyed this recipe! You’re welcome!
I’m so glad I chose your recipe to follow! Finally achieved the crispy thin crust that I love at home!
I love a good crispy crust! Thank you for trying my recipe!
A friend who was moving out of our country (Canada) left me with a 50lb bag of this 00 flour. I found your recipe and tried it, to rave reviews from my family (even the gluten-sensitive ones). Only question is, at the end of the “pre-bake” it says add toppings and enjoy… but what about melting the cheese and cooking the toppings?
Hi Julie! So happy you’re trying my recipe! I usually pre-bake the crust to make it crispy, then I remove it from the oven and add shaved parmesan cheese while the crust is still hot (adds amazing flavor). Then I add my sauce, cheese, and toppings. From there, I add it back to the oven for the ingredients to finish cooking and for the cheese to melt. Another tip is to place the pizza under broil for a few minutes to create those amazing pizzeria leopard spots! Hope this helps!
Devine! 00 flour is the answer.
Thank you so much!
The absolute best pizza dough recipe I’ve ever tried. I’m sticking with this one. Some variations I’ve done after making double recipes of this dough are using black truffle salt in place of regular salt, and also halving the the 4 Tbls of olive oil with 2 Tbls of truffle infused olive oil to give the crust that wonderful umami flavor.
Lost my wonderful solid metal mixer during the move out of California, so I’m just donning some disposable nitrile gloves to mix and knead the flour and dough. A huge timesaver and cleaner process. Thank you for this wonderful recipe
Thank you so much Jason for your feedback! Your truffle addictions have inspired me to try your method as well! The umami flavors you’ve listed sound amazing! 🎉
I’m late to the party, but have put the dough together and ready for the rise. I’d really like to keep the dough overnight but not quite sure at what stage to put it in the fridge.
Hi Vickie! You can store the dough in the fridge after you’re done kneading. Some have waited until after the first rise (I do personally), and then store. It should last for 3 – 4 days in the fridge.
How do the toppings cook/melt if they are not baked in the oven?
Hi Susan! It depends on the toppings you’re looking to add. For certain toppings like onions or peppers, I briefly saute these before adding to my pizza. Hope this helps!
HI. I made the dough and let it rise for three hours. I then cut the ball in half and wrapped both halves in plastic wrap and then put them in a zip lock bag in the fridge. This morning, the bag had exploded! The dough tripled in size. What did I do wrong? I wanted to make it in advance and store for an event I am having tomorrow. Any help you could provide would be appreciated. Thanks so much!
Hi Ashley! Wow! So sorry to hear that happened! This could be due to the gas that was trapped inside of the dough, without having a way of escaping. Next time, I recommend checking for gas bubbles before allowing the dough to rest, and avoid placing the dough inside of a plastic ziplock bag. It’s very possible the gas had nowhere to escape to. Next time, place the dough inside of a container that’s 2x the size of the dough, and place a towel or damp towel on top of the container.
Mmmm so good! We’ve been making homemade pizzas since visiting Italy. I’ve tried several pizza recipes and this one is my favorite. I’m so happy that I don’t have to baby this dough for 2 days (ugh), and can make delicious pizza in just a few hours. The crust is tender and soft, I made double batch to fit a large baking sheet. Topped it with chicken and portobello mushrooms. This will be my go to recipe from now on. Thank you!
Mmmm so good! We’ve been making homemade pizzas since visiting Italy. I’ve tried several pizza recipes and this one is my favorite. I’m so happy that I don’t have to baby this dough for 2 days (ugh), and can make delicious pizza in just a few hours. The crust is tender and soft, I made double batch to fit a large baking sheet. Topped it with chicken and portobello mushrooms. This will be my go to recipe from now on. Thank you!
Thank you so much! We would love to see your pizza photos! Enjoy!
I’ve used this recipe a couple of times and have used 00 flour in both pasta making and pizza making. The issue I have each time is after kneading, the dough remains too sticky and I find adding more flour and kneading more necessary. I just wonder if the initial 2 cups flour plus the olive oil and the 3/4 yeast/water mixture are proportioned correctly or am I somehow shorting the amount of flour in the beginning?
Hi David! Sorry to hear as I’ve never experienced this while using this recipe, however your kitchen environment may be more humid than others who have tried this recipe (which makes a huge difference). Are you also flouring your surface? Try adding a few more bits of flour as you knead your dough (a little bit at a time). This could also happen if the dough is not kneaded long enough. When kneading dough, continue to knead until a smooth ball forms, and after pressing your finger inside of your newly formed dough ball, the dough should respond and rise back from your initial finger impression. As a last resort, let’s look at the type of yeast you’re using. Feel free to send me your yeast information as this could also cause dough problems as well.
The best pizza I have ever made!!!yesterday, I made the is pizza and the crust was the best!!! Thank you Thank you!!!!
I used this recipe to make a pizza for two, and it’s delicious! I froze half of the dough for another day, and rolled out the remaining half to make about a 10.5 inch circle. Placed it on a pizza pan that has holes in the bottom. Poked a few holes around the dough, then layered sauce, cheese, meat and cooked mushrooms (drained well). Baked in a 400 degree oven for about 15″, and buttered the crust once it was out. Let it cool 5 minutes and served. We loved it!
Thank you. I read the instructions of precook the crust then add toppings and eat and I was so confused. We typically do it your way. Make crust add toppings then bake. You answered my question
Looking forward to trying your pizza dough using typo 00 flour. Is it necessary to prebake the crust? Thanks
Hi Mary! Not necessary at all! I enjoy pre-baking the crust as a hack to achieve a crispy crust! 🎉
Do you mean three quarters of a cup of water ? Also I have fast action dried yeast so how much would I use ? Thanks
Can this be done with rapid/instant rise yeast? If so how much do you think would be good?
Hi! First time making this recipe-it is in the rising stage. In the directions, it says to bake at 500f for 5-7 minutes then add toppings. Do I put it back in the oven for more time for the cheese to melt, etc?
I could not get my yeast activated. I then read that 130 degree water kills the yeast. I will try with water temperature at 105 this Friday as recommended on a different source. I hope to upgrade you to 5 stars Friday night.
Hi Charles, earlier in this recipe, it’s recommended to follow the yeast instructions on your yeast packet. The brand of yeast I use for this recipe recommends 130 F. However, yours may be lower. For your next batch, I recommend using the temperature that’s shown on the back of your yeast packet. Enjoy!
First time making and it was tasty but the pizza crust was too hard – trying to figure out how to keep it softer yet still with a nice crunch. After 2 hours I did put the dough into a bigger bowl and of course it deflated in the process. Refrigerated overnight. Pre-baked about 8 min. It was thin (not too thick) Toppings. Took out before totally golden brown because it was done. Any tips for our next attempt?
I am planning on doing the same thing. I am putting it in the fridge overnight tonight. Did you let the refrigerated dough come back to room temperature after you took it out of the fridge?
Just wanna say I love this recipe! By far the best pizza dough I’ve made. Thank you!
Thank you so much!
Do I re-need dough after the first rise
Do I re-need dough after the first rise
I’m in the middle of your pizza dough recipe and it is rising. However, Can I put it in the frig after it has risen until dinnertime tonight?
Yes, you can. Just be sure to not place it in an airtight container, or it may explode . Enjoy!
Thank you for the introduction of a range of information that is very interesting to see in this article. Thanks for sharing wonderful information.
I am making your pizza dough
Tonight for dinner it is 6:00AM right now and after I read ALL your reviews.
I will be leaving my dough out until I make my pizza I’ll let you know my results (with photos) if I remember
How does this work using Caputo Gluten Free Flour?