TIPO “00” PIZZA DOUGH
This recipe uses traditional Tipo “00” flour, or “doppio zero” flour, the finest-ground flour on the market. Tipo "00" flour is used to produce the trademark thin crust and charred bubbles in traditional Neapolitan-style pizza.
There are fewer foods more beloved and more ubiquitous in the U.S. than pizza! While its ancient flatbread origins are debated, pizza gained popularity as a street food in Naples, Italy in the 16th century. The simple flatbread underwent several evolutions and transformed into a dish with tomatoes, mozzarella cheese, and basil, which represented the Italian flag. Italian immigrants brought the dish with them to the U.S. in the 1800s, but it wasn't until World War II that pizza became an American favorite after It gained popularity with U.S. soldiers who were stationed in Italy during the war. The pizza we now enjoy is prepared in infinite ways, from country to country and chef to chef. No matter where you are in the world, we hope you enjoy our special recipe for this beloved traditional dish with your friends and family.
- Servings 4
- Dish Starter
- Time 4 hours
- Skill Home Cooks
In a large mixing bowl or stand mixer, mix all ingredients together to form a soft dough.
Let dough rest for 10 minutes, then knead with a stand mixer with dough attachment for 5 minutes, or by hand for 7 to 8 minutes until smooth.
Place the dough in a lightly oiled bowl, cover, and allow to rise for 1 1/2 to 2 hours or until dough doubles in size.
Punch the dough to de-gas it and divide it into 4 equal-sized balls.
Cover the balls of dough and let rest for 60 minutes, then shape.
To shape your pizza, take a ball of dough and press into a disc shape. Lightly flour top and bottom and gently press and pull the dough with your finger tips, turning it often to create a 10-inch circle.
Top with your choice of ingredients.
Preheat the oven to 450 degrees F.
Place the pizza into the oven and cook for about 10 to 12 minutes, until the crust is golden and the cheese is melted and bubbling. Enjoy!
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