Pizza Dough

Featured on Supper Club No. 15, 9/4/2020 - Photo Credit: Food Network


  • 153 grams 00 flour (1 cup plus 1 tablespoon)
  • 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
  • 8 grams fine sea salt (1 teaspoon)
  • 2 grams active dry yeast (3/4 teaspoon)
  • 4 grams extra-virgin olive oil (1 teaspoon)
  • What is “00” flour? Known as doppio zero flour; flour blend in what Italians use for making fresh pasta and pizza dough. US version of 00 flour is ground durum wheat with gluten-protein content very similar to All Purpose Flour. This is what gives handmade pizza and pasta it’s soft and chewy texture.


  • In a large mixing bowl, combine flours and salt.
  • In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  • Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  • To make pizza, 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.
  • Toppings 3 Ways:
  • 1. Salami, Pepperoni and Pepperoncini
  • Fontina Sottocenere al Tartufo + Saga
  • Pear, Gorgonzola & Arugula

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