If you can't find superfine 00 flour, it's OK to use entirely all-purpose flour for this homemade pizza dough.

Source: Better Homes and Gardens

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Credit: Matt Armendariz

Recipe Summary test

hands-on:
10 mins
total:
3 hrs 30 mins
Servings:
8
Yield:
two 1/2-pound pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flours and 1 teaspoon fine sea salt. In a small bowl, stir together about 1 cup lukewarm water, 1 teaspoon extra virgin olive oil, and the yeast. Pour into flour mixture. Knead with hands until just combined, 2 to 3 minutes, then let rest 15 minutes.

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  • Knead dough about 3 minutes or until smooth. Cut dough into two equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened kitchen towel, and let rest and rise 3 to 4 hours at room temperature. (To make dough ahead, you can refrigerate it 8 to 24 hours.) Makes 1 pound dough.

Nutrition Facts

122 calories; fat 1g; carbohydrates 26g; insoluble fiber 1g; sugars 1g; protein 4g; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; folate 40.3mcg; sodium 281mg; potassium 22mg; calcium 3mg; iron 0.8mg.
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