I'd like to think of myself as somewhat of a pizza connoisseur! Between my best friends having their own pizza oven, constantly being on a mission to find the best pizza on my travels, and having a weekly pizza night at home, I think I know my way around a pizza! And thanks to Matt + Adam and Roberta's Pizza in BK, I have officially found the one and only Homemade Pizza Dough recipe that I'll carry with me forever!
Here's the thing. I don't always have time to make pizza dough from scratch. And since I'm an equal opportunity pizza consumer, I'm not going to say no to store bought pizza. Whole Foods has a particularly delicious option that you can grab in the refrigerated section. And if you happen to live in my neck of the woods and can hop over to Santa Monica, Bay Cities Italian Deli has another epic option!! But if you're inclined to make your own, as most of you suggested over on Facebook... I've got the perfect recipe for you!
The recipe only calls for a few ingredients, as most doughs do, but one of them is 00 flour. I frequently get mine from Amazon if you can't find it in your local markets. It's basically super fine flour that is perfect for baking!! And my culinary school instructors made a point of always having it on hand for pizza class! This recipe is enough to make 2 pieces of dough which I tend to use immediately. But if you're prepping ahead, you could even double this recipe, portion it out into 4 pieces and once it's done resting/rising/doing it's thing, you can wrap it tightly with plastic wrap and pop it in the freezer for a later day. Just be sure to take it out, let it thaw and come to room temp before attempting to roll it out and make a pizza pie!!!
Then once you're ready with your Homemade Pizza Dough - you could make White Pizza // Pea Pesto Pizza // BBQ Chicken Pizza // Chicken Parmesan Pizza // Carnitas Pizza // BLT Pizza // I mean, the possibilities are endless!!
Homemade Pizza Dough
Ingredients
- 1 cup plus 1 tablespoon 00 flour 153 grams
- 1 cup plus 1 tablespoon and 2 teaspoons all-purpose flour 153 grams
- 1 teaspoon fine sea salt
- ¾ teaspoon active dry yeast
- 1 teaspoon extra-virgin olive oil
Instructions
- In a large bowl, combine flours and salt.
- In a small mixing bowl, stir together about 1 cup (200 grams) lukewarm tap water, the yeast and the olive oil. Pour it into flour mixture. Knead with your hands until just combined, approximately 2-3 minutes, then let the mixture rest for 15 minutes.
- Knead the rested dough for 3 minutes until smooth. Cut the dough into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened clean kitchen towel, and let rest and rise for 3 to 4 hours at room temperature. Alternatively, if you're making the dough a day before use, you can let it rest and rise for 8 to 24 hours in the refrigerator.
- To make pizza, make sure the dough is at room temperature and place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from Roberta's Pizza in Brooklyn NY
Hi! Is this the recipe for the pizza dough in your book?? I was going to prepare some pizza just to find that the book doesn't have the instruction to prepare the dough!! It goes directly to "shape the dough into 2..." I ask because in the book only says the ingredients for the pizza and all purpose flour (I see more ingredients here) and the dough looks so amazing! Please advice.
The book just calls for 1 lb of dough so you can either use this or store bought dough!!
Do you by chance have any pizza dough recipes that use bread flour or have a suggestion to sub 00 flour for bread flour? Have bread flour at home and limiting outings with the pandemic. Thanks!
Hi Gaby! LOVE LOVE your new book - hoping your events get rescheduled soon!
Can you sub bread flour for the 00 flour? Cannot find it at the stores given the shortage of flour with COVID.
THANK SO MUCH!
I know it works with AP flour, but haven't tried it with bread flour!! I'd say it's worth a shot!
Hi Gaby - if I would like to freeze some of the pizza dough for a later date at what point in the process do you recommend freezing? Thank you!!
at the very end! make it and then freeze it
Hi! Looking forward to making this. Is this enough to make dough for 1 pizza or a couple? If I want to make several to have on hand for the future, should I just freeze them? Thanks!
2-3 pizzas!! and yes i freeze the dough all the time
My go to pizza dough always!
What could be better than homemade pizza??
perfect pizza dough for grilling (aka my newest pizza obsession)
Hi Gaby! I want to try this recipe to make grilled pizza, does it work? or do I need a different recipe?
if you do it on a pizza stone - yes!! I haven't tried this specific dough recipe on just the grill grates
Hi Gaby! I am making your carnitas/ guacamole pizza tonight with our left over carnitas and thought I would try your pizza crust!. Can cake flour be substituted for 00 flour or what would you recommend? Unfortunately, we do not have 00 flour. Thank you!
use all purpose as a replacement!
I love homemade pizza dough! How fun to make it with the kids every week too!
Having the same issue with this dough as others have-way too wet to knead comfortably without putting on a floured surface. Is this what you do and it's just not a step in the recipe? Some bread doughs I have made require floured surface and others just in the bowl, but they are much dryer than this dough.
you can absolutely flour the surface!
I thought I've been missing out on something when you mentioned we need to use 00 flour for the pizza dough. I thought I've been doing it wrong in my whole life. Then I googled it and saw that 00 only means normal flour. Phew! Anyway, nice dough you have got there!
It's not quite the same as normal flour, it's superfine and creates an amazing texture you can't get with any other flour
Hi Gaby,
This is my 1st crack at your recipe. Does it matter if I use Active or Instant Yeast?
Thanks!
Christine
active dry yeast!
Hi! Sorry if I missed this, but what temp do I cook this at and approx how long?
Looking forward to busting this out of the Olympic opening ceremony viewing on Friday!
depends on the toppings but usually 475 F. Check out my pizza recipes and that will tell you how long depending on toppings
What is you don’t have 00 flour?
you can use all purpose!