I’ve been baking more and more since the pandemic and this is one of the things that I bake more than usual. I have made pizza dough with all purpose and bread flour before and the pizza dough that I was most pleased with was with Italian tipo 00 flour. Unlike flour that is commonly used and found here, the number “00” is not an indicator of protein content but how fine the flour is milled, with “00” being the finest and whitest.
Compared with all purpose flour, tipo 00 flour absorbs less liquid and makes a very smooth and silky dough. The pizza has a very light and crisp crust with a tender texture that is less likely to burn under high temperature. The pizza dough recipe below can be made the same day or left to rise overnight in the fridge to be used the next day. If you don’t wanna make the dough every time you need it, you could make a double or even triple batch. After proofing you can divide the dough and store the individually wrapped dough in the freezer. The dough freezes well for one to two months without any problem at all! To thaw the frozen pizza dough, all you have to do is simply to place it in the fridge the night before you need it then bring it back to room temperature for about an hour the next day before using. It tastes pretty much the same as a freshly made one.
For the pizza sauce I usually just use diluted tomato paste seasoned with garlic powder, dried oregano, dried basil and salt. The tomatoes I grew in my garden are ripening so I will try making some tomato sauce with fresh tomatoes and herbs in the near future. I will provide an update after doing so. Updated September 2: for homemade tomato sauce that is great for pizza, pasta and meatballs, click here for the recipe.
For other uses of this Italian flour, read about my blog post, Herb and Cheese Focaccia.
Homemade Thin Crust Pizza
Makes a 12” thin crust pizza
For the Dough
200 g tipo 00 or all purpose flour (plus extra for dusting)
110 – 120 g water
4 g salt
1.4 g instant yeast
1/2 Tbsp olive oil
For the Toppings
Olive oil, tomato sauce, shredded mozzarella cheese, basil, pepperoni, bell pepper, mushroom, and etc, as needed
水 110 -120克
In the bowl of the stand mixer fitted with a dough hook, combine the flour, salt, yeast, water and oil. Mix with low speed until the dough comes together. Raise to medium speed and knead until the dough is smooth and elastic.
Shape into a ball then place in a lightly greased mixing bowl. Cover with plastic wrap then let rise in a warm place until nearly doubled, about 90 minutes.
*rising time depends on the temperature and humidity of your kitchen so go by size and not by time
*for an overnight rise, let dough rise in room temperature for 30 minutes then place in the fridge for 10 to 24 hours. Place in room temperature for at least 45 minutes before using
At least 40 minutes prior to baking, place a baking stone in the middle lower rack of the oven. Preheat the oven to 500℉/260℃ or the maximum temperature of your oven.
*a pizza stone that is thoroughly preheated is a must for crispy crust as it conducts and holds heat well, mimicking the cooking style of a brick oven
Place the dough on a floured surface or silicon mat then press the ball of dough with fingertips into a round disc that is thicker in the center and around the edges. If the dough shrinks then cover it with plastic wrap and let rest for 10 to 15 minutes then work again. Stretch the disc of dough with fingertips gently into a thin 12” round that is thicker around the edges. Place on a floured parchment paper and rearrange the shape if necessary (the parchment paper makes the transfer of pizza from peel to stone easy).
*I followed this YouTube video to learn how to pound and stretch the dough
Lightly brush the surface with olive oil then tomato sauce while avoiding the edges. Top with shredded mozzarella and other toppings as desired.
*prick the center with a fork to avoid big bubbles if needed
*make sure to pat dry watery ingredients such as tomato slices or the pizza will be soggy
Use a pizza peel or the back of a cookie sheet to slide the pizza (with parchment paper underneath) onto the preheated stone. Bake at 450℉/230℃ for 5 minutes then carefully turn the pizza 180 degrees with a pizza peel and remove the parchment paper. Continue baking for 5 to 7 minutes until the crust is golden brown and the cheese is bubbly. Remove from the oven with a peel carefully. Let cool a bit then slice and serve.
*keep an eye on the pizza as the crust may burn quickly especially when all purpose or bread flour is used
This was made by my daughter. It took her a bit of time to arrange the toppings so the dough already rose a bit. There were some big bubbles but the pizza still tasted delicious.
Pizza dough made by all purpose flour is more likely to burn. I didn’t use parchment paper and the pizza was a bit misshaped when being slid onto the pizza stone.
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