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
Any chance you have any advice as to how to sub bread flour for 00 flour? Having trouble finding 00 flour and don’t want to go to multiple stores with the pandemic. Thanks!!
I used bread flour until I found the 00 flour on Amazon. They have an 11 pound bag that is the best deal which will last you quite a while, depending on how often you make pizza. You can also use the 00 for bread if you want to.
I bought myself a pizza maker from Costco about 2 years ago, since then I have tried several different dough recipes, prepared dough from various stores/bakeries and pre-made crusts. My search is over! This dough recipe made the perfect crust! The dough was very easy to work with and I like that it only took a few hours to rise. I make pizza almost every week so I am so thrilled to find an easy, economical recipe. Thank you Gaby!
Haven’t made this yet but am looking forward to this being my favorite pizza dough recipe. I’m so happy to find a recipe that needs to rest only once for 3-4 hours and happy I don’t need a mixer and a dough hook.
I normally bake pizza at 400-450 degrees in an electric oven.
Do you recommend a particular temperature?
425 - 450!!
This dough is amazing! I double the recipe & make it once a week for the family. Yup everyone gets their own pizza!
Question: The dough never gets round HA. It’s always a funny shape & usually bigger than the pizza stone in the Breville oven. Any tips on how to “roll it out “ nicely? Thanks
is it at room temp when you're rolling it out?? Mine rarely is perfectly round unless its at room temp
My favorite pizza dough recipe. The 00 flour is the magic. Perfection.
Can you use instant yeast instead of
Active dry? It’s all I have.
havent tested it that way!
Does semolina flour work for the "00" flour?
no it's different
What temperature and how long do you bake it?
depends on the toppings and pizza style but usually 500 for 10-12 minutes! tons of pizza specific recipes on the blog too!
Hi! Have you ever tried to make this with sourdough starter instead of having to use instant yeast?
I haven't!
When I make pizza dough I have always used 00 flour. Why do you use a mix of 00 and all purpose flour? Just curious.
I like the consistency better when you mix them!
Can I use bread flour instead of 00 flour for the pizza dough?
no the protein ratio and grind won't be quite the same
Yay, I Finally found one lonely bag of 00 flour at Whole Foods and after two batches figured out how to get my oven super hot-used convection and oven - and voila! Perfectly, delightful to die for pizzas.
And I’ve cooked so many of your recipes this quarantine that my boys are tired of hearing about “my best friend Gaby”!
can i freeze the extra ball for next time?
yes!
absolutely
Newbie (to homemade dough) question. Do I use 3/4 tsp of the active yeast packet or 3/4 tsp of the “prepared” activate yeast mix? I think I over thought this and did the later. My dough didn’t rise. I’d greatly appreciate some coaching.
packet!
Excellent dough recipe, don't be intimidated. I used my Kitchen Aid mixer to knead the dough at first. I have made several dough recipes that fail to rise, not this one. It had the perfect consistency and rise. I doubled the recipe for a family of five and made 2 large pizzas with very thick crust. The flavor was there and was authentic. After living in Sicily for 4 years we know the real thing. I do need advice though...every time I use mozzarella di buffala, though I squeezed it in papertowels, I have puddles on my pizza and it is nearly ruined. Any suggestions?