This pizza dough is easy to mix in a food processor in under 30 seconds. It produces a thin, easy to roll out, dough that bakes up extra crispy and the dough freezes well. The “00” flour gives you a very tender crust that is full of flavor. The critical step is letting it rise overnight in the refrigerator.
Makes 3 14” pies
Ingredients:
1 lb. 9 ounces “00” flour,
plus more for dusting (700g; about 5 cups)
1 ½ TBS Sugar (1/2
ounce; 15g)
1 TBS kosher salt (10g;
.35 ounces)
2 tsp Active Dry Yeast
(10g; .35 ounces)
3 TBS Extra Virgin Olive
Oil (32g; 1 1/8 ounces)
13 ounces Lukewarm
Water ~ 105°F
Directions
Combine “00” flour (do not substitute all-purpose flour*), sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer or knead on a floured board.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.
Place a pizza steel/stone in the oven and preheat oven to 500°F for 1 hour to insure a crispy crust.
Add your favorite pizza sauce, cheese and toppings and cook for 7-9 minutes until the bottom of the crust is a golden brown.
* Note: The “00” flour comes from Italy and has a different density and protein content than all-purpose flour. Do not substitute all-purpose flour for this recipe. It’s available in Italian markets, some mega-marts and online.
Freezing: This dough freezes very well. Place the divided dough into zippered bags and proof them for 24 hours in the refrigerator then place them in the freezer. Defrost overnight in the refrigerator before rolling it out.
To print this recipe go to Thin Style "00" Pizza Dough
Copyright 2021 Nicholas Verna. All Rights Reserved. No part
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