Pizza Dough Tipo 00 Recipes

TIPO 00 PIZZA DOUGH

Steps:

• Mix the ingredients together to form a soft dough.
• Place the dough in a lightly oiled bowl, cover, and allow to rise a minimum of 12 hours or up to 24 hours.
• Punch the dough to de-gass it and divide it into 2 equal sized balls.
• Cover the balls of dough and let rest 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 and top with your choice of ingredients.

PIZZA DOUGH

Steps:

• This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
• Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
• Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
• Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
• Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
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ROBERTA'S PIZZA DOUGH

Steps:

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

TIPO 00 FLOUR PIZZA DOUGH RECIPE: TENDER, CRISPY & DELICIOUS

Steps:

• In a small bowl add dry active yeast, honey & 1/4 cup warm water. Keep temperature between 105-110°. 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 500° 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.

FOOD PROCESSOR PIZZA DOUGH

Steps:

• Pulse yeast, salt, and 1 2/3 cups flour in a food processor until combined. With the motor running, add 3/4 cup 100°F-110°F water and process until a ball forms, about 30 seconds.
• Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 12-14" pizza).
• Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.
• Do Ahead
• Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.