How To Make Pizza Dough With 00 Flour (2024)

Step 1: In a large bowl, combine dry ingredients.

Step 2: Slowly add in the water and olive oil. Using a fork, stir to combine. Continue mixing around the bowl until a soft, ragged dough begins to form.

Step 3: Knead the dough in the bowl or on a lightly floured surface. To knead, fold dough over onto itself and press, only dusting with more flour if needed. Knead for 2-3 minutes to form a smooth dough.

Step 4: FIRST PROOFING. Place the dough in a lightly oiled bowl and cover with an air-tight lid or plastic wrap. Allow it to rest at room temperature for 2 hours. The dough will have grown slightly in size.

Step 5: Remove dough from the bowl and portion into 3 pieces, approximately 9 ounces (255g) each.

Step 6: Generously dust both sides of the dough. Gently gather, fold and tuck the dough to capture the air inside and to form a smooth, round ball.

Step 7: SECOND PROOFING. Place each dough ball, seam-side down, into a container or tray. Cover with plastic wrap or lid.
Fast Fermentation Method (to use immediately): Place each dough ball, seam-side down, into a container or tray. Cover with plastic wrap or lid.
Slow Fermentation Method: Refrigerate container of dough balls for 8-24 hours. This creates a more flavorful dough with air pockets that puff up when pizza cooks. Remove the dough from the refrigerator
at least 1.5 hours before making pizza.

Step 8: Preheat the oven to 500-550˚F, or the highest temperature the oven can reach. Dust your hands and work surface with flour. Gently stretch each dough ball into a 10-12” round pizza crust. If dough resists stretching and is difficult to work with, let it rest for a few minutes and try again.

Step 10: Bake for 10-12 minutes or until the crust becomes golden brown.