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Submission: On October 23 via api from TR — Scanned from DE
Submission: On October 23 via api from TR — Scanned from DE
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<form action="https://luxeconomy.run" method="get"><label class="screen-reader-text" for="cat">Categories</label><select name="cat" id="cat" class="postform">
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<option class="level-0" value="217">101</option>
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4.95 from 18 votes
EASY HOMEMADE PIZZA DOUGH (FEATURING 00 FLOUR)
March 1, 2024 (updated September 3, 2024) by Zoë François | pizza, savory
Jump to Recipe Print Recipe
This is an easy pizza recipe anyone can make! It’s a great for beginners and
experienced chefs alike. I used 00 flour for its wonderful chewy texture, but
you can substitute all-purpose flour too.
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You truly don’t need much to create amazing pizza at home, and it starts with
great pizza dough. This is such a simple recipe that provides wonderful results
every time. High-quality ingredients are also really important to making your
pizza restaurant-quality. So go for the good stuff and don’t overload your pizza
with toppings!
Check out more favorite recipes for beginners here! Or, check out another simple
and delicious pizza recipe made in a cast iron skillet!
00 Flour Pizza Dough
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This is the 00 flour pizza dough recipe I make in episode 7 of my show, Zoë
Bakes on Magnolia Network and it is adapted from my book Artisan Pizza and
Flatbread in Five Minutes a Day!
In this episode I visit Pleasant Grove Pizza Farm to learn their secrets to
making great pizza, then head home to host a backyard pizza-making party of my
own, complete with my very own backyard pizza oven. If you want to learn more
about the pizza farm, check out my exclusive Q&A for Substack Extras
subscribers.
SUBSCRIBE TO MY NEWSLETTER
PIZZA DOUGH FAQS
* Can I use any flour for the pizza dough? Yes! The recipe below calls for 00
flour, which I love for its texture, but you can substitute with all-purpose
flour.
* What temperature should the water be for the dough? I call for lukewarm
water, and recommend it to be around 100 degrees F. Water that’s too hot will
kill the yeast and too cold will affect the rise.
* Can I store the pizza dough? Yes! This pizza dough can be made ahead of time,
which is part of what makes it so great. You can store the dough in the
fridge for about a week or in the freezer for up to two months.
* Do I need a pizza oven? I love my pizza oven, but this recipe can just as
easily be made in your oven. You’ll want to bake it at a high temperature and
preheat your pizza stone.
* Do I need to put corn meal on the pizza peel? The corn meal adds nice texture
and helps the dough slide off the peel. You don’t need it, but you’ll want to
use something in its place like parchment paper to keep the dough from
sticking if you choose to skip cornmeal.
* Does the pizza dough need to rise before baking? Yes! This is a pretty
fast-rising recipe, but you will need to let it rise for 2 hours before it
can be used.
* What toppings are best for homemade pizza? Anything and everything! One tip
is to avoid overloading your pizza. I also recommend using chunks of fresh
mozzarella spaced out to give it space to melt!
* Pizza dough tip: This recipe is also amazing as a focaccia.
FREEZING PIZZA DOUGH
When you freeze pizza dough it kills off some of the yeast. The longer it is
frozen, the more yeast die off. Here are some things to consider if you are
freezing the pizza dough.
If you had a pizza party and just want to freeze the remaining dough, it may or
may not result in a successful pie once it is thawed. So, plan ahead for
freezing! If you know you are going to freeze the dough, these steps will help
you have a successful pizza once the dough thaws.
1. Use Active Dry yeast, instead of instant or fast-acting. Active Dry takes
longer to activate and will survive in the freezer better than those that
activate quickly.
2. Use cool water when mixing the dough, which also slows down the activation
of the yeast. This will allow more of it to survive in the freezer.
3. Increase the amount of yeast by about ¼ tsp, because more is better in the
freezer.
4. Freeze the dough after it has had its first rise in the bowl and right after
forming into dough balls. Don’t let it rise a second time or the yeast will
be too exhausted to rise after being frozen.
5. Don’t freeze endlessly. Once the yeast is activated in the dough, it doesn’t
love going dormant again, so use it within a couple of weeks.
6. Once you defrost the dough balls, don’t let them over proof, since they are
working on depleted yeast to begin with.
Be sure to use a large enough zip-top freezer bag to allow for the dough to
expand.
HOMEMADE PIZZA EQUIPMENT
There are a few items I swear by to make the best homemade pizza, including a
good pizza stone. Bonus points if you get a pizza peel! Check out all my pizza
making equipment in my Amazon shop! These are the must-haves:
1. A nice dough bucket with a lid makes it easy to mix your ingredients and
store your dough. You need one that has a lid but isn’t airtight, and this
dough bucket is my favorite.
2. You’ll want a pizza stone to give your pizza a nice browned bottom. A
preheated pizza stone makes a huge difference for your crust.
3. This is my favorite pizza peel for easily sliding your pizza in and out of
the oven.
PIZZA DOUGH
You don't need much to create amazing pizza at home. This simple 00 flour pizza
dough recipe provides great results every time.
4.95 from 18 votes
Print Recipe Pin Recipe Rate Recipe
Author: Zoë François
EQUIPMENT
* 6 qt Bucket with Lid
* Danish Dough Whisk
* Oven Thermometer
* Pizza Stone
* Pizza Peel
* Pizza Cutter
INGREDIENTS
DOUGH
* 3 cups lukewarm water
* 3 tbsp olive oil plus more for drizzling
* 1 tbsp active dry or instant yeast
* 1 tbsp kosher salt plus a pinch for topping
* 1 tbsp sugar
* 1 kg (8 cups) 00 caputo flour plus more for dusting
* Cornmeal for pizza peel (optional)
TOPPINGS
* 2 cups tomato sauce
* 1 1/2 lbs fresh mozzarella
* 1 bunch basil
INSTRUCTIONS
MIX AND STORE THE DOUGH
* Put the water in a 5-quart bowl or in a lidded (not airtight) plastic food
container and add the olive oil, yeast, salt, and sugar. Or use a heavy-duty
stand mixer fitted with the dough attachment. Then add all of the flour and
mix with a wooden spoon, dough whisk, or the mixer. Cover with a lid (not
airtight). Allow the dough to rise at room temperature, approximately 2
hours.
SHAPE THE DOUGH BALLS
* After rising, divide the dough into 8 equal balls. For each ball, pull up and
cut off a half-pound (orange-sized) piece of dough, using a serrated knife or
kitchen shears. Hold the piece of dough in your hands and add a little more
flour as needed so it won’t stick to your hands. Gently stretch the surface
of the dough around to the bottom on all four sides, rotating the dough a
quarter-turn as you go to form a ball. Most of the dusting flour will fall
off.
* Refrigerate the dough balls, each wrapped well in plastic wrap, and use over
the next week, or freeze for up to 2 months.
ON PIZZA DAY
* Prepare and measure your toppings in advance: This will help you top the
pizza quickly so you can get it into the oven before it sticks to the pizza
peel.
* Position a baking stone in the bottom third of the oven and preheat the oven
to its highest temperature.
* Prepare a pizza peel with flour, cornmeal, or parchment paper to prevent
sticking when you slide the pizza into the oven. Sprinkle the surface of one
of the refrigerated dough balls with flour.
* Roll out and stretch a pizza crust: Flatten the dough with your hands and a
rolling pin on the counter or directly onto the pizza peel to produce a
1/8-inch-thick round, dusting with flour to keep the dough from adhering to
your work surface. Use a dough scraper to “un-stick” the dough as needed, and
transfer it to the prepared pizza peel if you haven’t stretched the dough
directly on one. When you’re finished, the dough round will be about 12
inches across, and should have enough flour under it to move easily when you
shake the peel. As you add the toppings, continue to test for sticking by
gently shaking the peel. The pizza should move freely. If it doesn’t, use the
dough scraper and some flour to un-stick it.
* Add the toppings: Spread 1/4 cup of tomato sauce over the dough, leaving a
1/2-inch border at the edges, then add 3 ounces of mozzarella and several
basil leaves, and sprinkle with a pinch of salt. We prefer using well-spaced
chunks of cheese, which gradually melt and spread (giving the crust a longer
opportunity to crisp before toppings burn). Drizzle a little olive oil over
the pizza.
* Slide the pizza onto the preheated stone: Place the tip of the peel near the
back of the stone, close to where you want the far edge of the pizza to land.
Give the peel a few quick forward-and-back jiggles and pull it sharply out
from under the pizza. Check for doneness in 8 to 10 minutes and turn the
pizza around in the oven if one side is browning too fast. It may take up to
5 more minutes in the oven. Allow to cool slightly, preferably on a wire
rack, so that the cheese sets.
* Repeat with the remaining 7 dough balls and toppings.
RATE AND REVIEW!
* If you've made this recipe, please leave a rating and review! I love to hear
how you've adapted my recipes to your own tastes, so please share how it went
for you. It helps other people find my recipes. Thank you!
NOTES
Adapted from “Artisan Pizza and Flatbread in Five Minutes a Day Recipe: The
Homemade Bread Revolution Continues” by Jeff Hertzberg and Zoë François © Thomas
Dunne Books, 2011. Provided courtesy of Zoë François. All rights reserved.
Tried this recipe?Let us know how it was!
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33 THOUGHTS TO “EASY HOMEMADE PIZZA DOUGH (FEATURING 00 FLOUR)”
1. ccr says:
September 27, 2024 at 2:27 pm
Can I cut this recipe down to make 2 pizzas or at least in half? Prefer not
to make too much and have to freeze. Thanks!!!
Reply
1. Stephani from The ZoeBakes Team says:
September 27, 2024 at 7:16 pm
Hi, you can absolutely cut it in half! I make a half recipe every Friday
and it works great. Cheers!
Reply
2. Stormy says:
September 12, 2024 at 9:20 pm
This is about the 9th dough recipe that I have tried and I don’t need to
try any more! The dough was pliable and did not spring back when stretched.
It had a nice fermented taste after just 3 hours at room temp. I used half
and put the other half in the freezer after overnighting in the
refrigerator. For those who have pizza ovens, I used 280 grams for a 12
inch personal pizza. Since I was using it same day I rose it for 2 hours at
room temp, punched it down and let it rest, covered, at room temp about
another 30 + minutes. It will likely be better after overnight in the
fridge but it was great in my pizza emergency!
Reply
1. Stephani from The ZoeBakes Team says:
September 13, 2024 at 11:35 am
So glad you enjoyed the recipe. Thank you for leaving a review!
Reply
3. Teacher Jill says:
September 3, 2024 at 1:56 pm
Love this recipe! I want to figure out how to freeze the dough and then
thaw it out for use later. Has anyone frozen this dough and thawed it out
later?
Reply
1. Stephani from The ZoeBakes Team says:
September 3, 2024 at 8:04 pm
Hi Teacher Jill! We’re so glad you enjoy the recipe. There is a section
in the blog post all about freezing dough. You’ll want to defrost it
overnight in the fridge, then shape, rest, and bake as usual. Some
people find that the dough is a bit dense if it’s frozen for too long,
so try to use it within a month. Cheers!
Reply
4. Jim says:
August 22, 2024 at 8:05 pm
Really good. We live in small town Kansas. On the rare occasion we ordered
a carry out pizza, our only option was Pizza Hut. We had been disappointed
with several orders and hadn’t ordered from them for some time. When
Dominoes opened a store here, we tried their New York Style and
rediscovered our love of pizza. I’m not sure if I had eaten a New York
style crust until then. That’s what lead me to your recipe.
After reading several, I settled on yours. Not knowing if I’d like it, I
quartered the quantities which turned out just about right for a 16″ round
crust. Next time I’ll only cut in half and we’ll have pizza again in a few
days.
I don’t have a pizza stone, my oven maxed out at 480, and I used bread
flour. So, with those variations, I gave a $6 non-stick pan from Walmart a
a quick spray on EVOO followed by garlic butter on the edges of the crust,
then mozzarella, Italian sausage, pepperoni, green pepper and onion. About
15 minutes later, wow!
Maybe someday I’ll master uniform stretching of the dough and improve the
already awesome results. Until then, this amateur is happy to keep eating
practice pizza!
Thanks for sharing!
Reply
1. Stephani from The ZoeBakes Team says:
August 26, 2024 at 8:18 pm
Hi Jim, we are so happy to hear you enjoyed this recipe! Thank you for
taking the time to leave a rating/review, we truly appreciate it.
Cheers!
Reply
5. Faith VanDusen says:
August 12, 2024 at 10:20 am
Hi Zoe! On to pizza dough (which is rising as we speak) my question for you
is I’m planning to use the dough balls next weekend and want to know if I
should wrap the balls individually or in a sheet pan with plastic wrap over
the whole thing (like in your video). Also before wrapping should I drizzle
with olive oil or just have a good coating of flour so they don’t stick to
the wrap? I will be using them Friday or Saturday. Thanks so much! You have
no idea what an inspiration you are to me.
Reply
1. Stephani from The ZoeBakes Team says:
August 12, 2024 at 1:28 pm
Hi Faith! Zoë suggests you wrap them individually so they don’t stick
together and coat them in oil so they slip out of the zip-top bags
easily. Enjoy!
Reply
6. Cindy says:
July 27, 2024 at 10:17 am
Is this recipe ready to use as soon as the first 2 hour rising period is
done or do I need to divide it and refrigerate it. Also, do you find the
middle of the pizza is chewy or does it get fluffy like the edges? Thank
you.
Reply
1. Zoë François says:
August 2, 2024 at 1:53 pm
Hi Cindy,
After the initial rise you need to divide the dough and let the dough
balls rest and rise for about an hour before making the pizza. The
middle of the pizza will depend on what toppings you are using and how
thin you’ve rolled the crust. If you roll it thin, then the middle will
be crispy (as long as your toppings aren’t too wet).
Thanks, Zoë
Reply
2. Mike Ianzito says:
August 8, 2024 at 3:48 pm
When you are finished mixing the dough is it supposed to still be really
loose and sticky? Usually when I mix my dough with my Kitchenaid, it
balls up a little bit and allows me to pull it away from the hook.
Reply
1. Stephani from The ZoeBakes Team says:
August 8, 2024 at 7:15 pm
Hi Mike, yes this is a high hydration dough and it is quite sticky
after you mix. Once it does its 2 hour rest and then is refrigerated,
it’s easier to use. I make this dough once a week and I just use
olive oil on my hands when I shape it into balls for pizza. I hope
this helps!
Reply
7. Regan says:
July 3, 2024 at 3:27 pm
I followed this recipe the way it is written. I did let my dough ferment in
the refrigerator for approximately 72 hours. I originally wrapped each
dough ball with Saran wrap and then the next time I open the refrigerator
the dough was busting out of the Saran wrap LOL. So I took the dough out of
the Saran wrap and just put it in a big plastic tub in my refrigerator
until I was ready to use it. It continued to rise like crazy! This makes a
lot of dough. I would suggest cutting the ingredients in half if you’re not
wanting to make 8 to 10 pizzas. Individual pizzas that is. If you’re
wanting to make large pizzas two or three at a time, then amount given in
the recipe should be good. If I make this recipe again I will add more
salt. It was a little bit on the bland side for my tastes even after the
72-hour fermentation
Reply
1. Desiree says:
July 6, 2024 at 10:18 am
My pizza dough also exploded overnight in the refrigerator though it was
individually wrapped per instructions. Do you have any advice as to a
better way to store it? The pizzas turned out great and the crust
received many compliments. Thanks.
Reply
1. Zoë François says:
July 12, 2024 at 1:51 pm
Hi. I am so glad you enjoyed the pizza. Next time, place the dough
balls in larger bags. The yeast was very excited and needed to
expand.
Enjoy! Zoë
Reply
8. JD says:
July 1, 2024 at 9:44 pm
When fresh this dough is beautiful, but after freezing, frankly, it’s not
good. This is on me I have no doubt. What is the process for the thawing
and use of frozen dough?
Reply
1. Stephani from The ZoeBakes Team says:
August 8, 2024 at 7:44 pm
Hi JD, you’ll want to defrost it overnight in the fridge, then shape,
rest, and bake as usual. Some people find that the dough is a bit dense
if it’s frozen for too long, so try to use it within a month. Cheers!
Reply
9. Wendy Phillips says:
May 18, 2024 at 7:19 pm
This was by far the best pizza dough recipe I have tried. We had fun baking
the pizza outdoors over an open fire on a baking stone in our firepit. The
pizza was delicious! The recipe made more than we (party of two) could use
so we froze a few pieces of it for future use. I have not tried this before
so hopeful this approach is successful. Thanks again, Zoe, for another
perfect baking recipe! We will be making this again very soon!
Reply
10. Kate says:
April 14, 2024 at 3:04 pm
I’m looking forward to trying this pizza dough. I do not need all 8 pizzas
at once and if I preserve them by wrapping in plastic and freezing, what is
the process for thawing before using? Fridge, counter, how long, etc.?
Thanks so much!
Reply
1. Stephani from The ZoeBakes Team says:
April 15, 2024 at 8:13 pm
Hi Kate! You can thaw frozen pizza dough in the fridge overnight before
using. Enjoy!
Reply
11. Andy says:
April 7, 2024 at 6:13 am
I don’t usually post comments unless the recipe is true to its description
and reviews.
I’ve tried so so many pizza dough recipes and yours truly is the most
amazing one! Thank you for sharing this recipe. I will be scouring your
website for other recipes and try them as well!
Reply
12. Amanda Stulce says:
March 11, 2024 at 10:41 am
This is absolutely the best recipe. I made it last night for 13 peaple and
cooked some of the crust to cut up for hummus. Excellent!
Reply
13. Smich says:
March 1, 2024 at 8:21 pm
Easy and 00 flour is perfect.
Great recipe! Thank you.
Reply
14. Alyssa says:
February 23, 2024 at 3:30 pm
I have got to the baking step but I cannot find a temperature to pre heat
the oven on your page.
Reply
1. Stephani from The ZoeBakes Team says:
February 24, 2024 at 2:06 pm
Hi Alyssa, you preheat the oven to your oven’s highest temperature in
step 2. We hope you enjoy the pizza!
Reply
15. Nadia says:
February 1, 2024 at 6:40 pm
Fan favorite in our house! We make it all the time…it makes the best
Focaccia . Works great on my pizza stone and my Fontana. Thank you, Zoe !
Reply
16. Stacey says:
January 21, 2024 at 3:21 pm
This was such a simple recipe for pizza dough. It was so amazing. I
followed the instructions and it was the best crust. I even used it to make
a calzone which was amazing too!!
Reply
1. Josh says:
March 9, 2024 at 1:09 pm
This is our go-to recipe for pizza nights every Friday. I still haven’t
gotten good at stretching it by hand so I always use a rolling pin. I
also add pizza dough flavoring from King Arthur. Thanks for the easy
recipe and helping use to build a family tradition!
Reply
1. Stephani from The ZoeBakes Team says:
March 9, 2024 at 1:47 pm
We’re so glad to hear it! I actually do the same with my family.
Friday night pizza is the best! Thanks so much for rating the recipe.
Reply
17. Ashley says:
January 8, 2024 at 10:36 pm
Tonight was my second time making this dough, the first was with ‘00 and
this was with AP, both delicious! This will best go-to recipe for pizza
parties or if we want to freeze up some extra pizzas for busy weeknights.
This is a solid recipe, thanks Zoe!!
Reply
18. Lizzie says:
December 9, 2023 at 2:28 pm
This was so easy to make and the dough was very easy to work with! Loved my
pizzas!!
Reply
4.95 from 18 votes (5 ratings without comment)
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