Ingredients
Dry Ingredients
- 500 grams Tipo 00 or all-purpose flour (3 ⅓ cups)
- 8 grams instant or active dry yeast (2 teaspoons)
- 7 grams kosher salt (1 teaspoon)
Wet Ingredients
- 338 grams warm water (1 ¼ cups + 3 tablespoons)
- 13 grams olive oil (1 tablespoon)
Instructions
- Combine Ingredients: In a large bowl or the bowl of a stand mixer, combine the flour, salt, and yeast. Stir to mix evenly. Add the warm water and olive oil, stirring until a ragged dough forms. Turn the dough out onto a floured surface for kneading.
- Knead the Dough: Using the base of your palm, press and fold the dough repeatedly, reforming it into a ball. Continue kneading by hand for about 8 minutes until the dough feels soft, pillowy, smooth, and stretchy. If sticky, sprinkle a small amount of flour while kneading. Alternatively, use a stand mixer fitted with a dough hook on medium-low speed for 8 minutes.
- Divide and Shape: After kneading, divide the dough into 3 equal portions. Gently shape each portion into a boule (ball) by folding the dough underneath and smoothing the top. Place each boule on a floured surface, drizzle a bit of olive oil on top to keep it moist, and cover with a damp towel.
- First Rise: Let the dough rise at room temperature until doubled in size, approximately 45 minutes to 1 hour.
- Optional Refrigeration: For deeper flavor, transfer dough balls to separate sealed containers brushed with olive oil and refrigerate for 2–3 days, allowing them to double in size again. Remove from fridge and let come to room temperature (30–45 minutes) before stretching if refrigerating.
- Preheat Oven and Pizza Stone: Place a pizza stone in the oven and preheat to 500°F (260°C) for at least 45 minutes to ensure a crispy crust. Alternatively, preheat a pizza oven.
- Stretch the Dough: On a lightly floured surface, press and gently stretch the dough into an 8-inch circle, flipping and adding flour as needed to prevent sticking. Drape the dough over your knuckles and slowly rotate, allowing gravity to stretch it to about 11 inches in diameter. Rest the dough a few minutes if it resists stretching.
- Add Toppings and Bake: Transfer the stretched dough onto a pizza peel. Add pizza sauce (about ⅓ to ½ cup) and cheese or desired toppings. Carefully slide the pizza onto the preheated pizza stone and bake for 5 to 7 minutes until crust is golden and cheese is bubbly. In a pizza oven, baking time is about 1 minute.
- Serve: Remove the pizza from the oven, let cool for a couple of minutes, garnish with fresh basil if desired, slice, and serve immediately.
Notes
- Weigh your ingredients for consistent results using a food scale.
- Tipo 00 flour produces the best texture, but bread or all-purpose flour can be used.
- Both hand kneading and stand mixer kneading work well; stand mixer is easier.
- If the dough is very sticky, dust lightly with flour during kneading.
- Dough benefits from refrigeration for 24 to 72 hours to develop deeper flavor.
- Freeze shaped dough balls wrapped tightly in plastic for up to 3 months; thaw overnight in fridge before use.
- Preheat your pizza stone at 500°F for at least 45 minutes for a crispy bottom crust.
- Prep Time: 1 hour
- Cook Time: 7 minutes
- Category: Essential Recipes
- Method: Baking
- Cuisine: Italian
