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.
Want to Email This for Later?
Email this post to yourself and we’ll share more inspiration when it’s ready!
Table of Contents
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:
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