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Ahhh pizza, my favorite food group! I have been on a mission to recreate the amazingly awesome pizza crust at The Lincoln Wine Bar in Mt. Vernon, Iowa for over a year now. In my defense, I did move, go through a brutal divorce, and nurse a sick dog back to health while trying to perfect my pizza making skills. So here it is, authentic Italian Pizza Dough recipe using tipo “00” flour…..
I know, it just looks like pizza dough…but the texture and flavor of Italian Pizza Dough are completely different…trust me. 😉 Go ahead and leave your bread maker in the cabinet, you aren’t going to need it this time. We are making this dough by hand.
How to make Italian Pizza Dough:
Pour water into a large bowl and sprinkle with yeast. Stir to combine…..
Add the flour and salt, stir to combine…..
Let dough rest for 10 minutes to absorb the water, and stir again until smooth. If dough is too sticky, sprinkle with small amounts of flour and stir just until it is no longer sticky.
**This dough is very soft and still on the moist side. Do not over mix and/or add too much additional flour**
Shape dough into a ball and place into an oiled bowl, flip dough to the other side, and cover with a towel…..
Let dough rise in a draft free, warm location until doubled in size, about 1 1/2 hours.
Punch the dough down and push down to remove the air bubbles…..
Shape into a ball and divide dough into 4 to 5 pieces. Roll each piece into a ball…..
Place dough balls on a baking sheet and dust with flour. Cover with a damp towel and allow to rest for one hour to become soft and elastic…..
I was distracted and used plastic wrap instead of a towel, and the dough stuck to the wrap. 🙁 Do as I say, not as I do!!
***To achieve the ideal texture and to develop more flavor, cover dough balls with plastic wrap and chill overnight.*** Remove from refrigerator at least one hour before baking to bring them back to room temperature.
Stretch out dough on a floured work surface into a large circle {no larger than 14″}. Use your hands, not a rolling pin and press until thin…that’s the traditional Italian way.
Place dough circle onto a cornmeal covered pizza peel {or backside of a flat cookie sheet} and top with your favorite toppings…..
Bake in a 500 degree oven or gas grill. Cooking times will vary by the toppings used and the final thickness of your crust.
This is my finished Grilled Pizza Margherita…..
Notes:
- The crust on my finished pizza is very light because I ran out of gas and could not keep the temperature high enough, lol
- You can see how puffy it is, I needed to get the dough a bit thinner {.11 thickness}. I think it needed to warm up a bit more…next time!
- If you are chilling your pizza dough, you can also place each ball of dough in a plastic container instead of using a baking sheet.
- I used Antimo Caputo Chef’s “00” Flour {Amazon link}
What is the best flour for pizza?
So what’s the big deal about the Tipo “00” flour? Italian “type” 00 flour has a higher protein level {12%} and gluten content. They label their flour in Italy by grind, not by protein or gluten content like we do here in the US. Tipo”00″ is the finest grind of flour that is perfect for pizza, pasta, and breads. There are still several different categories within the type “00”, but this Animo Caputo is the most recommended one around for pizzas.
You will obviously not be able to get the exact same Italian pizza with blackened crust, and within 90 seconds without a pizza oven. Pizza ovens reach temperatures of 900 degrees!! If you are lucky enough to have a Weber charcoal grill with the Kettle Pizza Deluxe insert you will get pretty darn close…and I am totally jealous! 😉
Delicious pizza recipes:
- Greens Pizza
- Sausage and Kale Pizza
- Shrimp Scampi Pizza
- Prosciutto-Arugula Pizza
- Eggs Benedict Pizza
Well I know what I’m making for dinner tomorrow, lol. Have you ever made an authentic Italian Pizza Dough before?
Enjoy!!
Italian Pizza Dough
Ingredients
- 1 2/3 cup warm water 110 to 115 degrees
- 1/2 teaspoon active dry yeast
- 4 cups Tipo "00" Flour
- 2 teaspoons fine sea salt
Instructions
- Pour water into a large bowl and sprinkle with yeast. Stir to combine.
- Add the flour and salt, stir to combine.
- Let dough rest for 10 minutes to absorb the water, and stir again until smooth. If dough is too sticky, sprinkle with small amounts of flour and stir just until it is no longer sticky.
- **This dough is very soft and still on the moist side. Do not over mix and/or add too much additional flour**
- Shape dough into a ball and place into an oiled bowl, flip dough to the other side, and cover with a towel.
- Let dough rise in a draft free, warm location until doubled in size, about 1 1/2 hours.
- Punch the dough down and push down to remove the air bubbles.
- Shape into a ball and divide dough into 4 to 5 pieces. Roll each piece into a ball.
- Place dough balls on a baking sheet and dust with flour. Cover with a damp towel and allow to rest for one hour to become soft and elastic.
- ***To achieve the ideal texture and to develop more flavor, cover dough balls with plastic wrap and chill overnight.*** Remove from refrigerator at least one hour before baking to bring them back to room temperature.
- Stretch out dough on a floured work surface into a large circle {no larger than 14″}. Use your hands, not a rolling pin and press until thin…that’s the traditional Italian way.
- Place dough circle onto a cornmeal covered pizza peel {or backside of a flat cookie sheet} and top with your favorite toppings.
- Bake in a 500 degree oven or gas grill. Cooking times will vary by the toppings used and the final thickness of your crust.
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I can’t wait to try your pizza dough recipe. Thanks for sharing at the #InspirationSpotlight Pinned & Shared
This looks amazing! I will have to try this. Thanks so much for sharing! 🙂
Thank You very much for this recipe. My Grandson is two years old, and very picky. I got him to eat my cheese pizza. I will be making a lot more Pizza with creative toppings.
Can I make this ahead of time and store it either in the fridge or freezer?
Hi Barb. Yes, you can store it in the refrigerator for two or three days or freeze for up to 3 months. Put it in the refrigerator to thaw overnight before you use it.
I may have a problem…following your recipe I used
1 2/3 cups of warm water to my “00” flour and I could not get the dough to form. I added more and more flour, maybe more than another 1/2 a cup and still nothing. When I checked the package, their instruction was 1 1/4 cups of warm water. (I used my stand mixer)
I finally dumped another couple to a few tbsp of flour and floured my dough board and turned the dough out. By the time I got it into a oiled bowl, it looked like a soft dough ball but I’m anxious about the outcome. The difference in any of water is significant. What do you think?
I just had the same problem a couple of weeks ago, Dee. It has been very humid here in Arizona so I am guessing that is why my dough was off. I also had to add about another 1/4 cup of flour, which I have never had to do before, but it turned out great. I hope yours did as well. 🙂