| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Yield: | 6 to 8 medium-sized thin pizza bases |
Ingredients
- 7 cups strong white bread flour or Tipo “00” flour or 5 cups strong white bread flour or Tipo “00” flour, plus 2 cups finely ground semolina flour
- 1 level tablespoon fine sea salt
- 2 (1/4-ounce) packets active dried yeast
- 1 tablespoon raw sugar
- 4 tablespoons extra-virgin olive oil
- 2 1/2 cups lukewarm water
Instructions
- This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It’s best made with Italian Tipo “00” flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it’s a strong one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
- Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there’s 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
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Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 468 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 449 mg |
Reviews
I just made this dough and it tastes amazing! I did 5 cups Bread Flour (king arthur brand) and 2 cups semolina. I made it using my kitchen aid mixer and the dough hook. I let the dough hook do it’s thing for a couple minutes then pulled it out and kneaded it by hand for about 5 minutes or less. I had to add a bit more water because it was to dry but then it came together well. It rose quickly for the initial rising and it’s continuing to rise in my fridge right now. I also separated 3/4 of the dough into little balls and wrapped them in plastic wrap, then put them in a ziploc bag and placed in the freezer.
To Erin R. Yes. Mine continues to rise as well. But as you said, it doesn’t really make a difference in the quality of the dough.
I make the whole recipe and freeze the extra. It’s worth the initial effort to have pizza dough at the ready. Fabulous dough. Get the tippo 00 flour from Amazon.
I make the whole recipe and freeze the extra. It’s worth the initial effort to have pizza dough at the ready. Fabulous dough. Get the tippo 00 flour from Amazon.
Really loving this recipe!
I usually make a half recipe which gives us four medium pizzas, each enough for the two of us if we have salads. I bake one right away, and put two or three in the freezer and one in the fridge. Then just move from freezer to fridge a day or two ahead and onto the counter early on pizza day, usually mid-day.
I find that this crust just gets better after it’s been frozen or fridged for a bit; just has a better bite and crunch to it.
I think the Olive Oil adds so much to flavor here, and won’t make dough without it any more.
This is a Keeper!
I am fan of this dough makes a great pizza every time but I have one question. When I put the dough in the fridge it always continues to rise and expand. Has anyone had this issue? The pizza always comes out great in the end and the initial rise is always double in size.
Best Pizza Dough!
This is the authentic Italian pizza dough my nonna used to make. If you’ve tried making this by hand according to the recipe and made a mess due to inexperience, try doing it in a big bowl made of glass or stainless. It’s a fantastic skill to develop and once you have it, you’ll be able to make bread even when the lights go out.
best pizza recipe I’ve ever come across ! Simple, delish and awesome. This is the first time for me succeeding at making homemade pizza ! BTW, i used 6 cups of flour split as follows: 3 c. 50-50 doppio zero and semolina rimuniciata; 3 c. unbleached all purpose. The rest remained unchanged. Thanks for sharing this is now my go to recipe !
I’ve made this pizza dough countless times and it’s a family favorite! It’s super simple – especially if you do it all in a stand mixer with a dough hook. This dough also makes outstanding dinner rolls. Definitely a go-to recipe in this house.
I have followed this recipe 5 or more times now. I place the flour in my kitchen aid bowl, pour in the ingredients (as indicated) and let the machine do the work! No mess! The kitchen aid struggles given the amount but does a fine job! Great results! Amazing pizza every time!
I’ve been using this recipe for a few years and I have had consistently good results. I don’t have a stand mixer, so I needed a recipe that doesn’t require the use of the dough hook attachment. Creating a well isn’t that difficult; just use some common sense and the ingredients won’t go everywhere. I always use the tippo 00 flour. I’ve baked and grilled the pizza and it works well both ways. I highly recommend this recipe.