This recipe has very few ingredients but makes a fantastic crust. There is no reason to use store bought dough when you can have this in a matter of minutes.
I use Caputo Tipo 00 Flour. What is that, you may be asking yourself? Tipo 00 is the finest grind you can buy. 0 falls in the middle, and 1 is the roughest. This fine grind, produces a crust that is chewy but not rubbery, with just the right amount of fluff on the edges. Meant to cook in ovens at 500 F or higher. Rest assured though, this dough will be just fine with all-purpose flour.
In this recipe, you’ll simply add the dry ingredients to a mixing bowl, then add oil and warm water, mix, and let rise. It’s really just that simple. :-)
Once you have the dough to the stickiness you want, roll it into a ball. To form the ball, you should “tuck” the bottom of the dough into itself. Then put it into a lightly oiled bowl, rolling the dough around to coat it. Cover the bowl tightly and let it rise in a warm place.
Once the dough doubles in size, you’ll want to remove it from the oiled bowl and place on a flat, floured surface. Fold the dough over itself to reduce the “puff” then re-ball the dough, just like before. You should have a perfect ball of dough! :-)
Place dough in large ziplock bag and refrigerate. You can use the dough right away, but I think it comes out better if it sits in the fridge for a while. Overnight is ideal.
Now you’re ready to make the pizza. You want to preheat the oven to at least 500 F, but 550 F is even better. Use a pizza stone if you have one, it’ll make for a nice crispy bottom. I use a SOLIDO Rectangular 14″x16″ stone. If you don’t use a pizza stone, cook your pizza at 450F using a sheet of parchment paper on a pan.
Be sure to have the stone in the oven while the oven preheats. On a floured surface, use your hands or a rolling pin to roll out your dough into the shape you want. I try for a 13″ circle (fits on my stone), but it’s never perfect. If you’re an expert, go ahead and toss it in the air, like a pro, to stretch it out. You can also use the back sides of your hands to stretch it. I use a “pizza peel” as my flat floured surface. A peel is that giant, flat spatula, used in pizza joints. It makes getting the pizza in and out of the oven easier.
Tip: Don’t top your dough until the oven is preheated. A pizza with all the toppings get’s heavy. Having it sit will increase the chance your dough will stick to the surface. Best to top it and immediately transfer it to the oven.
Add sauce (use the back side of a large spoon to spread out the sauce), cheese, and your favorite toppings. Transfer to the oven and cook until the crust is golden brown and the cheese is melted and bubbly. 🤤
While your pizza cooks, now is a good time to clean the kitchen. If you’re like me, there is flour, sauce, cheese, and everything else you used to make the pizza, on the counter top. My go to cleaner is Annie’s pure and Simple. It’s an all natural, plant powered, all purpose cleaner. Also, Annie’s is a small, local-to-me business, which Im happy to support. Give it a try, you won’t be disappointed. I’ll add, this blurb was not asked for by Annie or anyone else. I’m simply passing along information about a product I tried and love. Click the picture to go to the Website.
- 2 – 2 1/2 cups “00” flour or all-purpose flour
- 1 packet instant yeast
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/8-1/4 teaspoon garlic powder or basil (optional)
- 2 Tablespoons olive oil
- 3/4 cup warm water
- Pizza dough from above
- 1/2 cup of pizza sauce (more or less to taste)
- 1 1/2 cups of shredded mozzarella cheese
- Any other toppings, such as meats and vegetables
- Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder or dried basil.
- Add olive oil and warm water and mix very well. A wooden spoon or stand mixer (with hook tool) works well.
- Gradually add another 1 cup of flour. Add additional flour as needed, mixing until the dough forms into a cohesive, elastic ball. It should not be sticking to the sides of the mixing bowl at this point. The dough will still be slightly tacky but should still be manageable.
- In a separate large bowl, lightly coat with olive oil. Use a brush or fingers to brush up the sides of the bowl.
- Dust your hands with flour and form your dough into a ball, tucking the bottom of the dough into itself. Transfer to your olive oil-brushed bowl. Roll the dough along the inside of the bowl until it is coated in olive oil, then cover the bowl and place it in a warm location.
- Allow the dough to double in size, about 30 minutes. If you intend to bake the dough right away, I also recommend preheating your oven to 550F at this time. If you’re using a pizza stone, make sure it is in the oven. If not using a stone, preheat oven to 450F.
- Once the dough has risen, transfer to a lightly floured surface and knead until smooth, just a couple minutes.
- Use either your hands or a rolling pin to roll out the dough into a 13″ circle, or whatever size or shape you want.
- Add desired toppings and bake at 550F for 8-10 minutes or until toppings are golden brown. If not using a stone, bake at 450F, using a pan with parchment paper. Cook for 10-12 minutes or until toppings are golden brown.
- Slice and serve.