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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 crust. After taking a few classes from local Italians, and experimenting with various types of flour (All Purpose, Bread, 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.
Once you use 00 flour for making pizza dough, you will never want to use any other flour again! 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 truly makes 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, but should rest for at least two hours. It can also be stored in the refrigerator for around 2 weeks 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.
How To Properly Store Pizza Dough
After kneading your pizza dough, you should always:
- Place your pizza dough ball in a clean, lightly oiled bowl. I recommend lightly greasing the bowl with olive oil and then placing the dough ball 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.
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
Other Creative 00 Flour Pizza Dough Recipes To Try:
Double zero flour is most famously used in Napoletana pizza recipes. However, if you’re feeling fun and creative, why not try two other popular pizza recipes on our site:
- BBQ Chicken Recipe – Read More Here
- Big Mac Pizza Recipe – Read More Here
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!
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!
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.
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!!!!