Pizza - Tipo 00 flour pizza dough recipes

Author: Cesar Mccullers  

I recently was sent a bag of Tipo 00 flour to make pizza dough and fell in love with the tender dough it creates. Chef Cento’s recipe for pizza dough, yielding one large (16-inch) pizza or two small (8-inch) pizzas.

Tipo 00 Pizza Dough

Tipo 00 Pizza Dough
I recently was sent a bag of Tipo 00 flour to make pizza dough and fell in love with the tender dough it creates. San Felice is in fact certified Authentic Artisan Neapolitan Pizza Flour and creates a light crust that is crisp on the outside but tender to the bite. In Italy, flour is […]| Deborah Mele | Italian Food Forever Those who eat well, eat Italian.
Provided by: Deborah
Total time: 180 minutes
Prep time: 180 minutes
Yields: 4 servings
Number of ingredients: 6
  • 4 Cups San Felice Tipo 00 Flour
  • 1 1/2 Cups Warm Water (Approximate)
  • 1 1/2 Teaspoon Salt
  • 1/2 Teaspoon Instant Yeast (I Use SAF Brand)
  • If Desired Although Not Needed:
  • 2 Tablespoons Olive Oil
How to cook:
  1. Mix the ingredients together to form a soft dough.
  2. Place the dough in a lightly oiled bowl, cover, and allow to rise a minimum of 12 hours or up to 24 hours.
  3. Punch the dough to de-gass it and divide it into 2 equal sized balls.
  4. Cover the balls of dough and let rest 60 minutes then shape.
  5. To shape your pizza take a ball of dough and press into a disc shape.
  6. 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.
Notes: CAPUTO Pizzeria 00 Flour Pizza Dough Recipe (Neapolitan Style), In this video from Food Talks, you will learn how to make pizza dough with Caputo 00 flour Duration: 9:51

Tipo 00 Flour Pizza Dough Recipe

Another tried and true trick is this pizza dough recipe uses a tipo 00 flour and makes a tender Duration: 7:29

Making Pizza Dough from Scratch with 00 Pizza Flour

You'll never need to order delivery again once you've mastered making pizza at home!By Duration: 2:37

00 Flour vs Type 1 - Differences Between PIZZA DOUGH

Duration: 8:32

Cento's Pizza Dough Ball

Cento's Pizza Dough Ball
Chef Cento’s recipe for pizza dough, yielding one large (16-inch) pizza or two small (8-inch) pizzas. Made with Anna TIPO 00 Flour, use our dough ball to make your favorite pizza, focaccia, garlic knots, stromboli or turnover.
Provided by: Cento Fine Foods
Total time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 6
  • 1 packet Active Dry Yeast
  • 2 cups Anna TIPO 00 Flour
  • 1/2 tsp Cento Fine Sicilian Sea Salt
  • 1/2 tsp Sugar
  • 3/4 cup Warm Water
  • 2 tbsp Cento Imported Extra Virgin Olive Oil
How to cook:
  1. Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. NOTE: This recipe yields one large pizza. It can be cut in half to make 2 smaller pizzas if desired.
Notes: Roberta's Pizza Dough Recipe, Ingredients ; 153grams 00 flour (1 cup plus 1 tablespoon) ; 153grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons) ; fine sea salt (1 teaspoon) · ·

Italian Style Pizza Dough

Italian Style Pizza Dough
You can now achieve the perfect Italian-style Pizza Dough at home with our complete guide that includes simple tips and tricks, and a full video tutorial.
Provided by: Rachel Farnsworth
Total time: 320 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 6
  • 2 teaspoons instant dry yeast
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 3/4 cups warm water
  • 1/3 cup olive oil
  • 5 to 6 cups all-purpose or 00 flour
  • Serving Size: 1 whole pizza crust
  • Calories: 759 kcal
  • Carbohydrate: 125 g
  • Protein: 19 g
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Sodium: 884 mg
  • Fiber: 6 g
  • Sugar: 3 g
How to cook:
  1. Basic Pizza Dough Recipe
  2. In the bowl of a stand mixer, combine yeast, sugar, salt, water, olive oil, and 5 cups of flour.
  3. Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean, adding more flour as necessary to achieve this texture.
  4. Divide the dough into four to six equal pieces. Dust with flour and place on a baking sheet or large try. Cover and let rest 4 to 5 hours.
  5. To Bake:
  6. When ready to bake, roll dough into large circles. Place crust on a pizza pan or cornmeal dusted pizza peel. Top with desired toppings.
  7. Bake pizza in a 550 degree oven on the pizza pan, or transfer the pizza from the pizza peel to a pizza stone. Bake until toppings are warm, bubbly, and browning.
Notes: How To Make Pizza Dough With 00 Flour, 4 1/4 cups (500g or 1.1 pounds) DeLallo Pizza Flour Tipo 00, plus more for dusting · 1 1/2 teaspoons (8g) salt · 1/2 teaspoon (1.5g) active dry yeast · Pinch of

Homemade Pizza Dough Recipe (Tons of Tips!)

Homemade Pizza Dough Recipe (Tons of Tips!)
This is a double recipe of the peasant pizza dough in my cookbook, Bread Toast Crumbs. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to three days. I refrigerate individual rounds of dough in quart containers. Dough can be frozen, too. After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 2 days or thaw at room temperature for 1 day. Then, proceed with the recipe. Yeast: If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients. Warm place to rise: Here's a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them. Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the bread should look; then add water back as needed. Water: As noted above, this is a variation of the peasant pizza dough recipe in my cookbook. If you are unfamiliar, the peasant bread dough is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. That said, you absolutely can start with less water to make the dough more manageable. If you live in a humid environment, if you live abroad, if you are using all-purpose flour, if you dislike handling wet doughs, consider starting with 425 grams of water. Add water as needed to get it to the right consistency (reference the video). Toppings: Below is a recipe for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes. Note: In the video I make this a little bit differently than the way it is written below. In the video I use mozzarella; in the instructions I do not. My preferred way of making the pizza is reflected in the recipe — I am constantly experimenting with various topping combinations; use this topping combination as a guide and adapt to your liking.
Provided by: Alexandra Stafford
Total time: 155 minutes
Cook time: 5 minutes
Prep time: 150 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
  • 4 cups (512 g) bread flour or all-purpose flour, plus more for assembly
  • 2 teaspoons (11 g) kosher salt
  • 1 teaspoon (4 g) instant yeast
  • 2 cups (456 g) lukewarm water (made by stirring together 1.5 cups cold water and .5 cups boiling water) or less, see notes above
  • extra-virgin olive oil
  • a couple handfuls of baby kale
  • 1 to 2 cloves garlic
  • Sea salt, such as Maldon
  • 2 tablespoons crème fraîche
  • grated Parmigiano Reggiano, about 1/4 to 1/3 cup
How to cook:
  1. To make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over top and rub with your hands to coat.
  2. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk.
  3. If you are baking the pizzas right away (as opposed to refrigerating the dough for another day), place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Be sure the Baking Steel heats for at least 45 minutes once the oven temperature reaches 550ºF.
  4. Cover a work surface or cutting board liberally with flour — use at least 1/4 cup and more as needed. The dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a plastic quart container, cover, and store in fridge. (At this point, transfer the vessels to the freezer for up to 3 months. See notes above for thawing.) If you are baking right away, let the balls sit on their tucked-in edges for at least 30 minutes without touching.
  5. To Make the Pizzas: If using refrigerated dough, pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Let rest for about an hour (a little less, a little longer is fine) untouched.
  6. Handling the dough as minimally as possible, shape dough into a 10″–12″ round. Lay a sheet of parchment paper on a pizza peel, and pour a few drops of oil into the center of it. (Note: the oil is optional. It’s especially helpful if you find shaping dough using the backs of your hands tricky.) Transfer the dough round to the parchment-lined baking peel.
  7. Top pizza as desired or to make this kale and crème fraîche pizza: Place the kale in a small bowl, drizzle lightly with olive oil, season with sea salt, and toss with your hands till the kale is coated in oil and salt. Spoon crème fraîche over the dough leaving a 1/2-inch border or so—I use 1 to 2 tablespoons per pizza. Sprinkle with the garlic and a handful of the grated Parmigiano Reggiano. Top with the kale. Shimmy the pizza, parchment paper and all into the oven.
  8. Bake pizza until top is blistered, about 5 minutes. Transfer to cutting board. Cut and serve. Discard parchment paper.
Notes: Anna TIPO 00 Flour, Anna Organic TIPO "00"Flour is an old world, authentic Naples-style flour that holds up to the high temperatures required for pizza making. Made
Write a comment: