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

Gaby Dalkin
Source: Better Homes and Gardens

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Credit: Matt Armendariz

Recipe Summary

hands-on:
10 mins
total:
3 hrs 30 mins (includes rising)
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; total fat 1g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 281mg; potassium 22mg; carbohydrates 26g; fiber 1g; sugar 1g; protein 4g; trans fatty acid 0g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 3mg; iron 1mg.
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Reviews

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