The Key To This Recipe For 00 Pizza Dough:

00-Flour Pizza Base Recipe:

You won’t want to use any other flour again after you try creating pizza dough with 00 flour! 00 flour has a silky texture and is finely ground, which is why so many cooks enjoy it. For pizzas made in the Neapolitan manner, 00 flour is also the conventional option. Because 00 flour has a fine texture and a high protein content, it contributes to the creation of a structured, smooth, and easy-to-work-with dough that can be stretched without the need for a rolling pin. Additionally, I feel that pizza dough made with 00 flour is simpler to form, producing a crust that is both crisp and tender. If you’re having trouble finding 00 flour at your neighborhood supermarket, you can get some online at Amazon.com.

What Is the Duration of Pizza Dough?

00-Flour Pizza Base Recipe:

You can make this pizza dough in 15 minutes or less. It should rest for the dough to rise for at least two hours in a warm place for optimal results. If properly covered, it can also be kept in the refrigerator for about a week before the yeast starts to go bad. For longer preservation, up to ninety days, you may also freeze your pizza dough.

Taking the type of yeast utilized into account is another crucial consideration. Pizza dough can be made with a variety of yeasts, including fresh, quick, and active dry yeast. All varieties of yeast will function to generate fresh dough, but keep in mind that each variety will also have an impact on the flavor, texture, and aroma of pizza dough made with 00 flour.

The shelf life of 00 pizza dough is not affected by the type of yeast employed. The way it’s kept is what matters. I suggest storing the pizza dough in an airtight container if you won’t be baking it that day.

How to Keep Pizza Dough Correctly Stored:

00-Flour Pizza Base Recipe:

Once your pizza dough has been kneaded, you should always:

Put the ball of pizza dough in a big, spotless bowl and drizzle with a little olive oil. I suggest putting the ball of dough in a big mixing basin that has been very lightly oiled with extra virgin olive oil.

Fold the plastic wrap over the storage basin. By doing this, you can keep the dough from drying out and becoming firm.

In addition, I cover my resting bowl with a kitchen towel. This will aid in the fermentation process by keeping the dough warm. But take care not to let the dough sit at room temperature for more than a day.

Components:

00-Flour Pizza Base Recipe:

• Two cups of flour
• Warm Water, 3/4 cup
• Two tablespoons of olive oil
• 1/4 teaspoon of active dry yeast
• Half a teaspoon sugar
• 1/4 teaspoon salt.

Guidelines:

00-Flour Pizza Base Recipe:

Mix ingredients using a stand mixer:

Pour 3/4 cup of filtered water into a microwave-safe container. Heat to the recommended temperature as directed on the yeast packet (about 120–130 degrees Fahrenheit / 49–54 degrees Celsius). I usually microwave food for 50 seconds to heat it up. After heating, remove from the microwave. After that, you’ll need to proof your yeast to check if it’s still active. To do this, whisk in 1/2 teaspoon sugar and stir until dissolved.

Once the temperature is right, add 1 1/4 teaspoons of yeast. Stir. Next, give it ten minutes. The yeast is still alive and active if the liquid bubbles at the top and starts to smell like yeast. If not, the dough won’t rise since your yeast might not be active.

Add two cups flour and a dash of salt to the stand mixer bowl. Turn the stand mixer on low speed and attach the hook attachment. Add the sugar, yeast, and water to the flour gradually. Pour in two tablespoons of olive oil. After adding all the ingredients, turn the mixer up to medium and knead the dough until it becomes smooth and elastic, about 5 minutes.

Mix Ingredients by Hand:

Pour 3/4 cup of filtered water into a microwave-safe container. Heat to the recommended temperature as directed on the yeast packet (about 120–130 degrees Fahrenheit / 49–54 degrees Celsius). I usually microwave food for 50 seconds to heat it up. After heating, remove from the microwave. After that, you’ll need to proof your yeast to check if it’s still active.

To do this, whisk in 1/2 teaspoon sugar and stir until dissolved. Once the temperature is right, add 1 1/4 teaspoons of yeast. Stir. Next, give it ten minutes. The yeast is still alive and active if the liquid bubbles at the top and starts to smell like yeast. If not, the dough won’t rise since your yeast might not be active.

Pour two cups flour and a small teaspoon of salt into a bowl. Mix by stirring. Add the yeast, sugar, and water mixture to the flour. Pour in two tablespoons of olive oil. Mix the dough in the bowl until it stops sticking to the sides.

How to Make a Crispy Crust:

After the dough rested for at least two hours, it ought to have risen. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius) in order to generate a thin, crispy crust for pizza. Dust a work surface with flour. You will work and stretch the entire pizza ball in this recipe if you want a “pan” style pizza. Split the dough ball in half if you like your crust to be thin and crispy.

From the inside out, work and stretch your ball to the appropriate size. Pizza should be placed on an olive oil-coated pan. To stop large air bubbles from forming in the dough, make a few holes in it with a fork. Bake for 5 to 7 minutes at 500 degrees to crisp the crust. Take it out of the oven after prebaking and top it with toppings! Have fun!: