Description
This classic Italian-style pizza dough yields four thin and chewy 12-inch pizzas. Made with “00” flour for the perfect texture, but all-purpose flour works well too. Easy to make with simple ingredients and ideal for homemade pizza nights!
Ingredients
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600 mL warm water
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7 cups (1 kg) “00” flour* (or all-purpose flour)
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2.5–3 tbsp (25 g) fresh yeast or 2 tsp (7–8 g) dried yeast
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6 tbsp extra virgin olive oil
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1.5 tsp salt
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2 tsp sugar
*Note: “00” flour is finely milled Italian flour for the best texture, but all-purpose flour works fine as a substitute.
Instructions
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In a large bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
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Add olive oil, salt, and gradually add the flour, mixing until a dough forms.
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Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
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Place dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–2 hours or until doubled in size.
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Punch down the dough and divide into 4 equal portions. Shape into balls and let rest for another 20 minutes before rolling out.
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Roll each ball into a 12-inch circle and add your favorite toppings before baking at 475°F (245°C) for 10–15 minutes until crust is golden and crisp.
Notes
Use lukewarm water to activate yeast properly—too hot will kill it.
Fresh yeast gives the best rise but dried yeast is more convenient and shelf-stable.
Let dough rest to relax gluten for easier stretching.
- Prep Time: 15 minutes
- Cook Time: 1–2 hours
- Category: Dough / Base
- Method: Kneading + Proofing + Baking
- Cuisine: Italian