Authentic 00 Flour Pizza Dough Recipe: The Secret to That Perfect Neapolitan Bite
You know that bite — crisp on the outside, pillowy and chewy inside, with just the right char from a blazing hot oven. That, my friend, is the magic of pizza made with 00 flour. If you’ve ever wondered how your favorite pizzeria achieves that heavenly texture, here’s the secret: it’s all in the flour.
In this post, I’m sharing my tried-and-true 00 flour pizza dough recipe, honed over years of home testing (and a few delicious flops). Whether you’ve got a wood-fired oven or a humble kitchen range, this dough will get you shockingly close to authentic Neapolitan results — with only a handful of simple ingredients.
🍞 Ingredients: Simple, Honest, Italian
| Ingredient | Measurement |
|---|---|
| 00 flour (Italian soft wheat) | 500 g (about 4 cups) |
| Warm water (not hot!) | 325 ml (1 1/3 cups) |
| Active dry yeast | 1 tsp |
| Salt | 10 g (1.5 tsp) |
| Olive oil (optional) | 1 tbsp |
Note: If you can, use Italian-imported Caputo 00 flour. It’s designed specifically for pizza and pasta, with a silky texture that’s a dream to work with.
🧑🍳 Step-by-Step: How to Make the Perfect 00 Flour Pizza Dough
1. Activate the yeast
In a small bowl, dissolve the yeast in warm water. Let it sit for 5–10 minutes until it becomes foamy. If nothing happens, your yeast might be dead — grab a new packet!
2. Mix the dough
In a large bowl, add the 00 flour and salt. Make a well in the center, pour in the yeast mixture, and stir with your hands or a wooden spoon until it forms a shaggy dough.
3. Knead like you mean it
Turn the dough out onto a clean surface and knead for 8–10 minutes. The 00 flour gives the dough a soft, smooth finish. You’re aiming for elasticity — it should feel springy and supple, not sticky.
4. First rise
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise at room temperature for 1.5 to 2 hours, or until doubled in size.
5. Divide and rest
Punch down the dough gently, divide it into 2–3 equal portions (depending on the size of your pizzas), form into balls, and let them rest for 30–60 minutes under a damp towel.
6. Shape your pizzas
On a lightly floured surface, press the dough ball from the center outward, turning as you go. Don’t use a rolling pin — you want to keep those precious air bubbles.
7. Bake it hot
Preheat your oven as high as it will go — ideally 500°F (260°C) or higher. If you have a pizza stone or steel, preheat it for 30+ minutes. Bake pizzas for 6–8 minutes until the crust is puffed, golden, and blistered in spots.
🔥 Tips & Tricks for Perfect 00 Flour Pizza Dough
- Hydration matters: This recipe uses ~65% hydration, which strikes a great balance between manageability and chew.
- Use a digital scale: Accuracy matters. Grams over cups — always.
- Cold ferment option: For even more flavor, let the dough rise in the fridge overnight. Just bring it back to room temp before shaping.
- Skip the oil?: Traditional Neapolitan dough doesn’t use olive oil, but I find a tablespoon helps with softness — especially in home ovens.
- Don’t overtop: Less is more. Heavy toppings can weigh down the crust and make it soggy.
🧾 FAQ: 00 Flour Pizza Dough Recipe
What is 00 flour, and why is it special for pizza?
“00” refers to the grind size — it’s ultra-fine and silky. It creates a dough that’s soft, elastic, and bakes up with that perfect Neapolitan-style chew.
Can I substitute all-purpose flour?
Yes, but the texture won’t be quite the same. You can mix all-purpose and bread flour to mimic some qualities, but for true results, use real 00 flour.
Do I need a pizza oven for this dough?
Not at all! A very hot home oven and a good pizza stone or steel can get you 90% there. Just crank up that heat.
How long can I store this dough?
In the fridge: up to 3 days. In the freezer: up to 3 months. Let it thaw in the fridge overnight and come to room temp before using.
Can I make this dough gluten-free?
Not with 00 flour — it’s made from wheat. But there are 1:1 gluten-free flour blends available. Just note the texture will differ.
❤️ Final Thoughts: Why This 00 Flour Pizza Dough Changed My Homemade Game
I still remember the first time I used 00 flour. The dough stretched like silk, baked up beautifully, and the crust had that elusive snap and chew I’d been chasing for years. It was a game changer.
See Also: Pillsbury Pizza Crust Recipes – 3 Irresistible Ways to Make Store-Bought Dough Taste Homemade
