"Authentic Italian Pizza Dough" Crafting the perfect crust from scratch.
– 3½ cups (450g) Tipo “00” flour – 1¼ cups (300ml) warm water – 2 tsp (7g) active dry yeast – 1½ tsp fine sea salt – 1 tbsp olive oil (optional)
In a small bowl, mix warm water and yeast. Let it sit for 5–10 minutes until it foams lightly on top.
In a large bowl, add flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
Transfer the dough to a floured surface. Knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl. Cover and let rise for 1½ to 2 hours, or until doubled in size.
For enhanced flavor, refrigerate the dough for 18–24 hours.
Punch down the dough. Divide into two equal portions. Shape each into a smooth ball.
On a floured surface, gently stretch each dough ball into a round shape by hand.
Preheat oven to 475°F (245°C). Bake for 10–12 minutes until golden and bubbly.