This pizza dough is a must make, must save recipe! Originally found on the blog “A Couple Cooks”, I have trusted this pizza recipe for our homemade pizza night for years. Over the years, I’ve tweaked a thing here or there to work for our stand mixer, oven and overall climate and I’m happy to share the updated recipe with you.
You’ll need a few high quality ingredients and I’ve linked them all to my Amazon Storefront for those of you who don’t have access to Italian ingredients like we do here in the tristate area. I truly believe the quality of your ingredients makes the quality of your dish, so of course you can substitute with all purpose flour here as opposed to 00 Flour, but the finished product will not be the same.
I throw all the ingredients into the stand mixer and let it do all the hard work, and am so pleased with the final result. I hope you use this recipe for your next pizza night!
I have not received any compensation for writing this post, but I have been compensated by the makers of Galbani cheese to promote their products on my social channels. However, I only recommend products on this blog that I use personally and believe will add value to my readers.
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- Fit a stand mixer with the dough hook attachement. Into the bowl of the stand mixer, add your dry ingredients – 00 flour, active dry yeast, and sea salt. Give a mix to incorporate the ingredients. Alternatively, combine the ingredients in a large bowl, and then overturn the flour mixture onto a food safe work surface, like a countertop, and create a well in the middle of the flour, by pressing the bottom of the bowl into the center of the flour mixture.
- Into the stand mixer, or into the well of your flour mixture, add in your water and extra virgin olive oil. If using a stand mixer, mix on a medium speed for 8 minutes. If kneading by hand, slowly incorporate the walls of flour into the wet mixture with a fork to create a paste. When the paste has formed, start to use your hands to bring more of the flour mixture into the dough. Incorporate the flour until a ragged dough forms. Then, begin to knead the dough for 10-15 minutes until very smooth.
- Once the dough has been kneaded, form the dough first into a ball, and then cut into four equal parts. Form each piece into a boule (a smaller ball) and set aside.
- You can set the dough to rest in a large baking dish, all together, or four separate bowls. Use a drizzle of extra virgin olive oil to coat the bottom of your container, and then place the dough inside, either separately in bowls, or together with space between. Cover with saran wrap, or a clean kitchen towel and let rise for one hour before using. Alternatively, store in the refrigerator over night, and let come to room temperature half hour before using.