Why you should be using this Tipo 00 flour pizza dough recipe? Tipo 00 flour makes your pizza crust tender, crispy, & delicious every time. Recipe instruction video included. Find out the secrets to why I think this is the best homemade pizza dough.
One of my favorite recipes to make is homemade pizza dough. And I make it a lot!
I’ve been making it more than usual since this whole stay in place quarantine at home thing.
It helps with the boredom and keeps my mind off the impending doom and gloom in the back of my mind… that I have no rational reason for.
I think we’re all feeling a little scared & uncertain these days.
So to combat that, I’ve been doing a lot of cooking, baking, recipe blogs, and YouTube recipe videos to keep my mind sane.
And I find I’ve been making an unholy amount of pizza dough to feed my baking and eating addiction during these strange Armageddon like times.
The possibilities of pizza sauces and toppings are endless.
I hope we all can agree that a really delicious pizza begins with a delicious homemade dough.
I think it’s rare to find a person on this planet who doesn’t love pizza. Even animals love pizza!
It’s everybody’s go to easy & quick take out meal. On any given night of the week.
But guess what? You don’t have to order pizza out every time you want it.
It’s possible to make a delicious pizzeria style crust and pizza right in your own kitchen that can rival most any pizza parlor out there. I’m willing to bet. Don’t believe me?
Make a homemade pizza for your family & have a blind taste test with a take out pizza. Especially a chain take out pizza.
See which one they prefer.
I doubt it would even be a fair contest because after that, your family may think you’re cheating them by ordering take out pizza ever again.
Okay. Sure maybe that may be a bit of an over exaggeration to say you may never order take out pizza again. Because let’s face it, we all get lazy and too busy to cook at times.
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One of my secrets to a delicious pizza dough is using a blend of 3 different flours. The combination of equal amounts of all purpose flour, bread flour, and tipo 00 flour brings about the most perfect and flavorful pizza crust. Tender, crispy & delicious pizza crust every time.
You can read more about tipo 00 flour here.
Another secret is to let your dough have a long rise on the counter for at least 5-6 hours.
Allowing your dough to ferment gives it those signature pizzeria flavors reminiscent of your favorite pizza parlor.
My final recommendation for a delicious tender & crispy pizza crust is to use a baking stone and bake your pizza on the highest temperature your oven goes to.
Typically and ideally it’s 500Ā°.
Tipo 00 Flour Pizza Dough Recipe:
Tipo 00 Flour Pizza Dough Recipe: Tender, Crispy & Delicious
Notes
This pizza dough recipe makes 2 small pizzas when divided in half or one large pizza.
You certainly don't need a stand mixer to make your dough and you can mix & knead it by hand.
For Best results use a baking stone and preheat oven and baking stone on center oven rack to 500Ā° one hour before baking.
It's best to stretch the pizza dough out by hand. Sometimes the dough can be a bit stubborn and want to rubber band back on you. It's best to let it rest for 10 minutes covered up and try again. Alternatively, I sometimes roll mine out gently with a french rolling pin.
A pizza peel comes in handy to transfer and remove the pizza as well.
Ingredients
- 1 cup all purpose flour
- 1 cup bread flour
- 1 cup tipo flour
- 1 teaspoon sea salt
- 1 teaspoon active dry yeast
- 1 Tablespoon honey (or other sweetener)
- 1 plus 1/4 cup warm water (between 105-110Ā°)
- Extra Virgin Olive Oil to oil bowl and dough
Instructions
- In a small bowl add dry active yeast, honey & 1/4 cup warm water. Keep temperature between 105-110Ā°. Water that is too hot can kill the yeast.
- Stir and set aside to activate yeast for 10 minutes.
- In a stand mixer combine all flours, (you can just use all purpose flour or any other combination of flours so long as you have 3 cups of flour.) salt, activated yeast and about 1/2 cup of reserved 1 cup warm water.
- You can also mix and knead the dough by hand alternatively.
- Attach the dough hook and mix the dough on the lowest setting.
- Gradually add water until the flour mixture is hydrated and begins to pull away from the sides of the mixing bowl.
- Increase the speed to 2 and continue to knead the dough for another 5 minutes.
- Refer to instructional video below.
- Lightly coat a medium sized bowl including the bottom and sides with extra virgin olive oil.
- Lightly oil the pizza, place in the bowl and cover with plastic wrap or a towel.
- Place in a warm area on the counter or microwave and let rise ideally for at least 5 to 6 hours to develop the best flavors possible.
- You can bake the dough when it doubles in size which is typically about 45 minutes to one hour, but it may not be as flavorful.
- Preheat the oven and pizza stone on the middle oven rack to 500Ā° for at least one hour prior to baking your pizza.
- Stretch your pizza dough out with your hands or a rolling pin.
- Add your favorite sauce and toppings.
- You can get the recipe for my favorite homemade pizza sauce here.
- Bake for 10 minutes or until cheese is bubbly and crust is golden brown.
Why use Tipo 00 Flour in pizza dough?
Tipo flour is a very fine ground flour and often used in pasta and pizza dough recipes. It lends a dependable tender and crispy crust to your pizza dough recipe. Typically it has a protein content of 10-12%. You could just use all tipo flour to make your pizza dough as well. I like to use a combination of all three flours as it has always given me the best results.
Why do I need to ferment my pizza dough to get a delicious pizza crust?
I know 5-6 hours hanging out on the counter seems like a lot of time when you just want to make a delicious pizza, but I promise the fermentation process makes it worth the wait. I find a nice warm spot in my kitchen and let the dough rise for at least 5-6 hours. Sometimes, I do an overnight cold fermentation if I anticipate enough in advance. You can even let it ferment for 3 to 5 days. The longer the better.
Fermentation of the dough is when the sugars are eaten by the microbes in the flour and CO2 is released as a by product. That is what makes your pizza dough have bubbles when it rises and also what gives it those amazing yeasty flavors.
