Tipo 00 Pizza Dough Recipes

HOW TO MAKE PIZZA DOUGH FROM SCRATCH AND SHAPE IT LIKE A PRO

Steps:

• Place the yeast and sugar in a medium bowl. Pour the warm water over it and whisk until the yeast dissolves. Let stand for 5 to 10 minutes. When the yeast activates (it'll start to bubble up to the surface), whisk in the salt and olive oil. Add the flour and stir with a wooden spoon until the dough comes together. Turn dough over on your work surface and start kneading it. In the beginning, the dough will be sticky. If it sticks a little to the counter top, that's fine. Try to knead a little faster to prevent it from sticking. If it sticks a lot, add as little flour as you can to prevent it from sticking to the counter top too much. A slightly sticky dough will yield a wonderfully light pizza crust, so this is a crucial step. Don't add too much flour or the dough will be firmer and harder to shape, and the crust will be stiff. Continue kneading the dough for 8 to 10 minutes until smooth and elastic. Roll dough in flour until well dusted and place in a large bowl. Cover the bowl with plastic wrap, place in a warm place (75°F to 80°F) (24ºC to 27ºC) and allow dough to rise for 1 hour, until doubled in size. (If the ambient temperature is lower than 75°F (24ºC), it could take 15 to 30 minutes longer for the dough to double in size.)
• Punch down dough and scrape it off the bowl. Cut dough in 2 equal parts and shape each into a ball. Roll each ball in bread flour and place each ball into a gallon-size plastic bag. Seal the bag, leaving plenty of room for the dough to expand, and refrigerate for a minimum of 3 and a maximum of 36 hours, until ready to make your pizzas.
• Place the pizza stone in the oven, on a rack located at the bottom third of the oven. (The stone should be about 9" from the roof of the oven.) Set the oven to 500°F (260°C) and preheat for 30 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Preheat broiler for 10 minutes. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and set aside. Take one piece of dough from the refrigerator and sprinkle top and bottom with a little flour. Gently stretch the dough into an 8″ circle. Next, grabbing the edges of the dough, work your way around the outside edge, stretching it as you go. When the dough is stretched into a 16″ circle, place on the prepared pizza peel. Sprinkle dough with your toppings of choice. Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Bake for 3 to 4 minutes until the crust is browned on the edges. Slide the pizza back onto the peel and serve immediately. Keep the broiler on and make the 2nd pizza.

PIZZA DOUGH

Steps:

• 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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CENTO'S PIZZA DOUGH BALL

Steps:

• Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. NOTE: This recipe yields one large pizza. It can be cut in half to make 2 smaller pizzas if desired.

TIPO 00 PIZZA DOUGH

Steps:

• Mix the ingredients together to form a soft dough.
• Place the dough in a lightly oiled bowl, cover, and allow to rise a minimum of 12 hours or up to 24 hours.
• Punch the dough to de-gass it and divide it into 2 equal sized balls.
• Cover the balls of dough and let rest 60 minutes then shape.
• To shape your pizza take a ball of dough and press into a disc shape.
• Lightly flour top and bottom and gently press and pull the dough with your finger tips, turning it often to create a 10 inch circle and top with your choice of ingredients.

ROBERTA'S PIZZA DOUGH

Steps:

• 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.

PIZZA DOUGH

Steps:

• Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
• In a jug, mix the yeast, sugar and oil into 650ml of lukewarm 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 an 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 knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
• If using straight away, 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 clingfilm, in the fridge. However, if you want to get them rolled out so there's one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

TIPO 00 FLOUR PIZZA DOUGH RECIPE: TENDER, CRISPY & DELICIOUS

Steps:

• In a small bowl add dry active yeast, honey & 1/4 cup warm water. Keep temperature between 105-110°. Water that is too hot can kill the yeast.
• Stir and set aside to activate yeast for 10 minutes.
• In a stand mixer combine all flours, (you can just use all purpose flour or any other combination of flours so long as you have 3 cups of flour.) salt, activated yeast and about 1/2 cup of reserved 1 cup warm water.
• You can also mix and knead the dough by hand alternatively.
• Attach the dough hook and mix the dough on the lowest setting.
• Gradually add water until the flour mixture is hydrated and begins to pull away from the sides of the mixing bowl.
• Increase the speed to 2 and continue to knead the dough for another 5 minutes.
• Refer to instructional video below.
• Lightly coat a medium sized bowl including the bottom and sides with extra virgin olive oil.
• Lightly oil the pizza, place in the bowl and cover with plastic wrap or a towel.
• Place in a warm area on the counter or microwave and let rise ideally for at least 5 to 6 hours to develop the best flavors possible.
• You can bake the dough when it doubles in size which is typically about 45 minutes to one hour, but it may not be as flavorful.
• Preheat the oven and pizza stone on the middle oven rack to 500° for at least one hour prior to baking your pizza.
• Stretch your pizza dough out with your hands or a rolling pin.
• Add your favorite sauce and toppings.
• You can get the recipe for my favorite homemade pizza sauce here.
• Bake for 10 minutes or until cheese is bubbly and crust is golden brown.

PIZZA DOUGH (MOLINO CAPUTO TIPO 00)

Steps:

• This recipe is by weight. For those who do not have a scale, sorry, I just can't get consistent results with measuring cups. Put Flour followed by salt and yeast in the mixing bowl of a stand mixer. Stir the ingredients to distribute yeast and salt in the flour. Add the Water. Mix on low for 12 minutes with a dough hook. If the dough does not come together completely in 2 minutes add more water a teaspoon at a time. Once mixed it will get a smooth texture but the dough will be too stressed to use the "window method" to check that the gluten has bonded. Once mixed let rise in a warm place for at least 2 hours. this not only lets the yeast develop it also allows the dough to develop some of it's flavor. At least an hour before you want to bake the pizzas the dough needs to be portioned, and shaped into balls or disks. Also this is a good time to turn your oven onto full blast. The gluten in this flour too strong stretch into a pizza after shaping and it needs to rest for at least an hour before shaping. Dividing the dough in half will give 2 12-13 inch pizzas. Dividing it into 3 will give 3 8-9 inch pizzas. Add your favorite ingredients and bake on a pizza screen or on a pizza stone as hot as your oven will go. Watch closely as they bake quick 5-8 min. Quick tip: If you are baking on a pizza stone shape your pizza on parchment paper and transfer directly onto the stone.

PIZZA DOUGH (TIPO 00)

Steps:

• Add yeast to water in mixing bowl along with sugar. Add flour, salt and olive oil. Mix with dough hook or knead by hand till smooth and slightly sticky (not so sticky that pieces of dough stay stuck on hands) allow to rise.