‘00’ Flour Pizza Dough
Masa para Pizza con Harina ‘00’
Recipe Yield
2 12-inch pizza doughs
Cooking time
Rate this recipe
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1½ teaspoons kosher or coarse sea salt
- 1 cup lukewarm water
- 2 tablespoons extra virgin olive oil divided, plus more for greasing the bowls
- 3 cups (380 grams) ‘00’ pizza flour plus more if needed
To Prepare
- In a large bowl, combine the yeast with the sugar, salt, lukewarm water, and the oil. Add the flour and use your hands to incorporate it all together, knead until it is fully combined, about 2 to 3 minutes.
- Turn onto floured countertop and knead for 20 to 30 seconds. If it feels too sticky add a bit more flour, it should be smooth and elastic and not sticky at this point.
- Grease a large mixing bowl with olive oil. Place dough in the bowl, cover with a clean kitchen cloth and let it sit and rise anywhere from 1 to 2 hours, until it has ballooned, risen to a dome, and is very puffy.
- Grease another medium bowl with a bit of olive oil. Divide dough into two pieces. Shape each piece into a ball by gently stretching it around itself in a circular motion. Place each ball in a bowl, cover and let it sit and rise again for another 30 minutes to an hour (or you can cover with plastic wrap and keep in the refrigerator for up to 48 hours).
Comments
53comments in‘00’ Flour Pizza Dough
Anonymous
Jul 12
Is it a way to lower the salt in this recipe? It was pretty salty 🙁
Pati Jinich
Jul 14
Of course, go ahead and add as little as you would like for the dough, and they you can compensate with your toppings if you like 🙂
Netty Arredondo
Jun 21
Used this recipe for my first pizza using Caputo ‘00’ flour. Cooked at the specified temperature for the full 8 mins prior and after toppings were added. Should add that I used a pampered chef’s stone that was throughly heated when the crust first went in. Pizza crust turned out crisp. Not sure what is normal for ‘00’ flour, or, if I should have baked for less time, esp. since it was baked on the stone. Will try that for the second half of this recipe, that is now in the freezer. Also, brought the dough together in a stand mixer on low with a dough hook and took it out as soon as it came together and finished by hand kneading a few times prior to turning into a bowl to rise.
Thank you for this recipe! It was a great guide. I love making my own pizza because I love a lot of toppings (sautéd shiitake mushrooms and sweet onions together, and Italian sausage 😋😁).
Pati Jinich
Jul 04
Sounds like a plan Betty, let me know how it comes out the second time. Sometimes altitude and temperature affects baking times from a place to another 😉
Mark M. Montgomery
May 27
I’ve attempted pizza crust several times with ‘just okay’ results. I made this oo recipe (first time with oo flour), and :Amazing. Best one by far. Like, this is restaurant quality good. I’m looking forward to the next attempts to try to perfect it.
Pati Jinich
May 27
😉
Laurie
Apr 29
I have made many pizza crusts. This one was the best yet
Pati Jinich
May 20
Yay! You made my day, thank you!
Laurue Hogan
Apr 29
Just mixed my dough and it’s doing its first rise. I followed the recipe exactly and the dough looks perfect. I will keep you updated
Pati Jinich
May 20
Yay! How did it come out? 🙂
Linda
Mar 19
Wish I had not been in a rush and took the time to read comments. I am now minus one tablespoon of olive oil in my dough. We’ll see what happens. May want to take out the word divide and repost recipe.
Pati Jinich
Mar 31
Thanks for your suggestion Linda 🙂
Dibble
Mar 08
I followed the recipe exactly and it just didn’t work
Pati Jinich
Mar 09
So sorry to hear, you know, some times is hard to work with flour in different temperatures and altitudes 🙁
Anonymous
Mar 11
I found out what was wrong after a few changes I sort of worked
John
Feb 08
Almost there with this one, but struggled to figure out where each half of the divided olive oil go. And it looks like a bit more than a cup of water for our flour, but every flour stored in every environment has a bit different moisture content. No matter what, the 00 is 100% – so tender and tasty.
Pati Jinich
Feb 15
Hi John, so happy to read that you have been experimenting with this recipe. The 2 tablespoons of oil go in the first mixture, then you use just a bit to grease the bowls 🙂
Kathryn
Jan 27
Great pizza dough , it was a little too hard and crusty for us- my oven may cook hot. I cooked it five minutes before the toppings and 5 minutes after the toppings and it was perfect.
Thank you for sharing your recipe with all of us!
Pati Jinich
Jan 30
Happy you liked it!
Gillian
Jan 23
Hola Pati..do you have a Mexican style pizza recipe using the dough
Thank you from Gillian
Pati Jinich
Jan 27
I do Gillian! You could try this Adobo Roast Pizza https://patijinich.com/orange-and-piloncillo-adobo-pork-roast-pizza/ or this other one with poblanos, corn and zucchini 😉 https://patijinich.com/poblano-corn-and-zucchini-pizza/
Nancy
May 09
Can I use my kitchen aid mixer to mix the dough.
Olga Carrillo ,olgac0875@gmail.com
Dec 01
I haven’t made it yet but I am looking forward to making it so thank you for putting it out there.
Pati Jinich
Dec 08
So glad to hear you are planning to make it Olga, let me know how it comes out!
Machelle
Nov 22
I have not used my 00 flour yet, but I want to make a breakfast pizza. Does your recipe allow to making a breakfast pizza?
Pati Jinich
Nov 25
Absolutely, you can make the dough and then use it to make any pizza that you like Machelle 🙂
Christine Brooks
Nov 17
I visited Italy last month and took a pizza making class. The 00 flour is what makes homemade pizza taste better than restaurant pizza…..
Pati Jinich
Nov 21
How lucky Christine!
Callie
Oct 06
Best pizza dough recipe!
Pati Jinich
Oct 10
So happy you liked it Callie!
Olga Carrillo
Oct 06
You inspire me to make more cooking I live in Hellskitchen36
and there is so many different restaurants why should I cook,but I watch your show and in seconds am cooking.
So I thank you 😊 olgac0875@gmail.com
Pati Jinich
Oct 10
Aw, this is so sweet of you Olga, thanks so much!
calliekoo
Sep 23
I didn’t realize the difference in texture and taste when using 00 pizza flour! This is a great recipe and I put mine on a pizza steel in my oven. The pizza is delicious! A good dough recipe is a must for a good tasting pizza.
Pati Jinich
Oct 10
So very glad to hear you liked this dough!
Diane
Aug 28
How long to cook at what temperature
Pati Jinich
Sep 04
Bake it at 500℉ for 7 to 8 minutes, take it out, add your toppings and return it to the oven for another 7 minutes Diane 🙂
Annette Hall
Aug 10
just made this dough for the first time just wondering to I need to cook it before I add toppings
Pati Jinich
Sep 04
Yes Annette, cook it for 8 minutes at 500F, take it out, add your toppings, and then return to oven for another 8 minutes. Enjoy!
Flavel
Jul 14
Trying your pizza dough, letting it rise for now….
Pati Jinich
Nov 06
yay, let me know how it came out 😉
Bea Young
Jul 11
I think there must be a typo in the recipe. I am an experienced bread and dough maker so I am aware of dough consistencies and hydration. There is absolutely no way to get 3 cups of flour mixed with 1 cup of water. I think the correct quantity of flour should be 2 cups. Please confirm. Thanks!
Pati Jinich
Nov 05
Hi Bea, maybe it is because it is OO flour or because the 3 cups are not packed, but my dough came out beautifully with the recipe as it is 🙂
russ iorillo
Dec 24
I didn’t have any problem at all with this receipe everything worked as it shouled thank you!
Eric Snyder
Jan 29
With 3 cups of bread flour, I need to use a few tablespoons more than 1 cup of water. But, I coincidentally elsewhere just read that “00” absorbs less water….
So apparently that’s why mine came out a tad too wet (I used my recipe for bread flour dough with the 00 flour that I am trying out). The resulting dough was very sticky, awful to work with.
The recipe I use is very similar to the one on this site/article.
Seems most 00 recipes want you to let the dough rise for 24+ hours in the fridge, but I don’t have time or space in the fridge for that…
My bread flour pizzas came out great. Usually, I use 2 cups white bread flour and 1 cup wheat. I use a bread machine which “mixes/kneads” it for about 20-30 minutes, then very slightly warms it for an hour. 1hr 40 minutes total in bread machine…then I throw it on the pizza pan and make it.
David
Jun 09
I’ve been making this for over a year and comes out perfect every time following the recipe
Anonymous
Jul 03
Very good. Nice and crispy. I only raised it once for about two hours ( until it a little over doubled) using one envelope of active dry yeast — not rapid rise. Will use this recipe again
Pati Jinich
Jul 03
So happy you liked it!
Supriya Kutty
Mar 29
These are so delicious! Super simple to make. I’ve made these twice now. They are great for snacking…but don’t last long! Thanks for sharing.
Pati Jinich
Jun 12
My pleasure, glad you liked this recipe!
Sharon Discorfano
Oct 16
Can I substitute bread flour or where can I buy 00 flour?
Pati Jinich
Oct 26
Hay Sharon, you can actually find it on some mainstream grocery stores like Walmart or online at https://shop.kingarthurbaking.com/items/00-pizza-flour
Jan Stevens
Oct 16
Hi Patti
I’ve never made pizza dough b-4
So I want to make your recipe w u
BUT you don’t say /write the Temperature
And how long I bake it for…. Plus I see u bake it for alittle while and then u pull it out and build your topping an then u again bake it againhow long
If u can answer me back I would be so excited to make this THANK YOU
msrcoin2@gmail.com
Pati Jinich
Oct 26
Hey Jan, here is the recipe for the full pizza I made with this dough, here you will find the temperature and baking times, enjoy! http://patijinich.com/orange-and-piloncillo-adobo-pork-roast-pizza/