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.
FAQ:
Can I use all-purpose flour instead of 00 flour?
Yes you can, but your dough will feel and taste heavy. 00 flour is recommended for the best texture, however you can use all-purpose flour if 00 flour isn’t available. The crust may be slightly less tender but will still turn out delicious.
Do I need a pizza stone to bake this crust?
No you do not. A pizza stone helps create a crispier crust, but this recipe instructs you to pre-bake the crust before adding toppings to achieve a crispy crust. You can bake this dough on a preheated baking sheet or regular pizza pan. Just make sure your oven is very hot to mimic stone baking.
How long should I let the dough rise?
For best results, let the dough rest and rise for at least 2 hours in a warm spot. You can also refrigerate the dough for longer fermentation (up to several days), this develops deeper flavor. Just bring it back to room temperature before shaping.
Can I make the dough ahead of time?
Absolutely! This dough is great for making ahead. You can prepare it the day before or even freeze the dough balls for up to 90 days, thaw in the refrigerator before use.
What if my dough is sticky and hard to work with?
A slightly tacky dough is normal, but if it's too sticky, dust your work surface lightly with flour, knead, and stretch gently. Avoid adding too much flour or the crust can become dense.
What is the best way to store this pizza dough overnight?
To store, I first recommend checking for gas bubbles before allowing the dough to rest, and avoid placing the dough inside of a plastic ziplock bag. It is best to place your 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. Avoid sealing too tight as gases from the dough will need a way to escape. Failing to do so could cause the dough to explode in your refrigerator.
Can I freeze homemade pizza dough?
Yes! This pizza dough freezes beautifully. After the dough has completed its first rise, divide it into individual dough balls, lightly coat each one with olive oil, and store them in airtight freezer bags or containers. Freeze for up to 3 months. When ready to use, transfer the dough to the refrigerator overnight to thaw, then let it come to room temperature for about 30-60 minutes before shaping and baking.
The Best 00 Flour Pizza Dough Recipe
Best Homemade Pizza Crust with 00 Flour
Ingredients
- 2 cups Double Zero Flour
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Various Tools For Homemade Pizza Dough:
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 Pizza Recipes To Try & Hosting 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!
Hi, does this recipe make (2) 10″ pizzas? And can I put all the ingredients in my bread maker on the dough setting
Hi Kelly, yes this recipe can make 2 10″ thin crust pizzas. If you decide to use the bread maker, When the cycle finishes, remove the dough, punch it down, allow it to rest for around 15 minutes, then shape it into pizza crusts.
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!
Have made this recipe a couple of times and it has been perfection. Thank you for sharing. I’m assuming if I made the recipe to 4x I could make 4 “balls” after the initial rise instead of cutting the ball in half. Making 4 pizzas or several pizzas and a pizza roll (stromboli) instead.
I meant 2x the recipe (not 4!). Meaning I would instead of cutting dough in half I would cut in 4 pieces.
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.