‘00’ Flour Pizza Dough


‘00’ Flour Pizza Dough

‘00’ Flour Pizza Dough

Masa para Pizza con Harina ‘00’

Recipe Yield

2 12-inch pizza doughs

Cooking time

Rate this recipe

3.82 from 11 votes


  • 2 teaspoons instant yeast or active dry yeast
  • 1 teaspoon sugar
  • 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).

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26comments in‘00’ Flour Pizza Dough

  1. 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?

    1. Pati Jinich

      Nov 25

      Absolutely, you can make the dough and then use it to make any pizza that you like Machelle 🙂

  2. 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…..

    1. Pati Jinich

      Nov 21

      How lucky Christine!

  3. Callie

    Oct 06

    Best pizza dough recipe!

    1. Pati Jinich

      Oct 10

      So happy you liked it Callie!

  4. 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

    1. Pati Jinich

      Oct 10

      Aw, this is so sweet of you Olga, thanks so much!

  5. 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.

    1. Pati Jinich

      Oct 10

      So very glad to hear you liked this dough!

  6. Diane

    Aug 28

    How long to cook at what temperature

    1. 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 🙂

  7. Annette Hall

    Aug 10

    just made this dough for the first time just wondering to I need to cook it before I add toppings

    1. 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!

  8. Flavel

    Jul 14

    Trying your pizza dough, letting it rise for now….

    1. Pati Jinich

      Nov 06

      yay, let me know how it came out 😉

  9. 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!

    1. 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 🙂

  10. 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

    1. Pati Jinich

      Jul 03

      So happy you liked it!

  11. 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.

    1. Pati Jinich

      Jun 12

      My pleasure, glad you liked this recipe!

  12. Sharon Discorfano

    Oct 16

    Can I substitute bread flour or where can I buy 00 flour?

    1. 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

  13. 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

    1. 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/

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