Pizza Dough Italian Style

This pizza crust is inspired by the traditional Napoletana style, and the key to its deliciousness lies in using Tipo 00 flour, which can be found in Italian specialty shops or online. The high protein content of this flour creates a fine-textured dough that is not only easy to work with but also results in beautiful, crispy crusts. Don’t worry if you don’t have a wood oven; you can still enjoy this amazing pizza by baking it in a conventional oven with fantastic results!

YIELD: Makes dough for four 10–12 inch pizzas

INGREDIENTS:

• 3 cups unbleached flour or Tipo 00
• 1 teaspoon salt
• 2 teaspoons instant yeast, or 2¼ teaspoons active dry (proof in water before adding with ingredients)
• 2 tablespoons olive oil
• 1 cup water (105–110°F)

INSTRUCTIONS:

1. Mix all the ingredients in a bowl until well combined. Let the dough rest for about 5 minutes, then knead it or use a dough hook until it passes the gluten window test.
2. Transfer the dough into an oiled bowl and let it double in size. Once it has risen, divide it into four equal pieces.
3. Shape each piece into a smooth ball and gently pat them with olive oil to prevent the dough from drying out.
4. Allow the dough to rest for at least 30 minutes before shaping it into pizzas. For the best results, prepare the dough the day before and let it rest overnight. Remember to bring it to room temperature before shaping.
5. When you’re ready to make the pizza, preheat your oven to 450°F. If you have a wood-fired oven, aim for a temperature of 800–850°F.
6. Stretch the dough into a 10-inch circle and top it with your favorite toppings, adding the sauce sparingly.
7. If baking in a conventional oven, bake the pizza for 7 to 12 minutes, or until the crust is bubbling and golden brown. For a wood-fired oven, insert the pizza and bake for only 90 seconds. Once it’s done, remove it with a peel and slice to enjoy the wood-fired goodness!

TIPS:

• For the best pizza dough, use Tipo 00 flour, but if it’s unavailable, unbleached flour will work as a suitable alternative.
• The use of instant yeast or active dry yeast gives the dough a great rise, but if using active dry yeast, remember to proof it in warm water before adding it to the other ingredients.
• Allowing the dough to rest and rise before shaping it into pizzas is essential for better texture and flavor. For the tastiest results, prepare the dough a day in advance and let it rest overnight.
• Preheating your oven is crucial to achieving a crispy crust. If you have a wood-fired oven, aim for a temperature between 800°F and 850°F for the perfect bake in just 90 seconds.

With these simple steps, you’ll be able to recreate our wood-fired pizza that has become a true celebration of flavors here at the bakery. Whether you’re making it for yourself, family, or friends, this pizza is sure to bring joy and satisfaction to every bite. Enjoy!