INGREDIENTS:
Yields enough dough for 3 Pizzas
586 Calories per pizza dough
Time Prep: 3h 20m
Pizza Dough
1 1/2 cups warm water
2 1/2 tsp salt
2 tsp active dry yeast
4 cups Tipo “00” flour
PREPARATION:
Step 1:
In the bowl of a stand-mixer (or if you prefer to do my hand), a regular bowl will do the trick. Pour in the water, adding the yeast and salt, give a quick mix and let that sit for about 3-5 mins until the yeast starts to bloom.
Step 2:
With a continual medium speed, slowly add the flour to the water and yeast mixture. Once a slightly sticky dough forms, cover it with a damp towel and let sit for about 2 hours or until doubled in size.
Step 3:
Punch down the dough and push out any bubbles. Knead it several times on a floured surface and cut it into three equal pieces. Roll each piece into a ball, then stretch the top of the ball down and around, pinching the two ends together to make a tight outer “skin.” Set balls seam-side down, dust them with flour and store them under a damp towel. (Dough balls should remain moist.) Let rest for about an hour or until the dough becomes soft, elastic and easy to work with. (Dough can be made in advance and stored in the fridge.)
00 flour is a type of flour that is very finely milled and has a low level of protein content. It is a staple ingredient in Italian cuisine, particularly for making pasta and pizza dough. The “00” in its name refers to the texture and fineness of the flour, which is achieved through a precise milling process that removes the bran and germ. The resulting flour has a smooth texture, a pale colour, and a high absorption rate, which makes it ideal for making doughs that are elastic and easy to work with.
