Pizza Dough Recipe Using 00 Flour: Easy, Chewy Crust

This pizza dough recipe uses 00 flour, water, salt, and a small amount of yeast to make four supple, easy-to-shape crusts. A slow refrigerator rise builds flavor and makes the dough convenient to plan ahead; bake it hot for a tender center and browned, crisp edges.

Ingredients

4 cups 00 flour (500 g), plus up to 2 tablespoons (16 g) for shaping
1⅓ cups lukewarm water (325 ml), about 80–90°F (27–32°C)
¼ teaspoon instant yeast (1 g)
2 teaspoons fine salt (12 g)
Fine semolina or extra flour, about 2 tablespoons (16 g), for dusting the peel or work surface as needed

Instructions

Mix the dough. Put the water in a large mixing bowl and stir in the instant yeast. Add the flour and salt. Mix with a sturdy spoon or your hand until no dry patches remain and a rough dough forms. It may look shaggy at first; scrape flour from the sides and bottom of the bowl into the dough. Cover and leave it for 10 minutes so the flour can absorb the water before kneading.
Knead until smooth. Turn the dough onto a clean, unfloured or very lightly floured counter. Knead for about 8–10 minutes, pushing it away with the heel of your hand, folding it back, and turning it as you work. At first it may feel tacky, but it should become smoother and more elastic. Avoid adding lots of extra flour: a slightly soft dough is easier to stretch and will bake less dry. If it sticks firmly to your hands, rest it for 5 minutes, then continue kneading.
Let it rise at room temperature. Shape the dough into a ball and place it in a clean bowl. Cover the bowl so the surface does not dry out. Leave it at a comfortable room temperature for about 1 hour 30 minutes, or until it has expanded noticeably and looks airy. The dough does not have to double exactly; warmer rooms speed the rise and cooler rooms slow it. If it is already very puffy well before the time is up, move on rather than waiting for it to collapse.
Divide and shape the balls. Lightly flour the counter and turn out the dough. Cut it into four equal portions, about 210 g each. For each piece, fold the edges underneath toward the center, then turn it seam-side down and gently cup your hand around it while moving it in small circles on the counter. This creates a taut top without squeezing all the air out. Place the balls seam-side down in a covered container with space between them. A lightly floured container helps prevent sticking; do not pack the balls tightly together.
Cold-ferment the dough. Cover the container well and refrigerate the dough for 24 hours. Keep it cold during this rise; a long, cool fermentation develops a fuller flavor and makes the dough easier to handle. If your refrigerator runs especially cold, the dough may not expand much, which is fine. The 24-hour timing is a useful schedule rather than a requirement for a particular amount of puffiness.
Bring the dough to room temperature and heat the oven. Take the covered dough balls out of the refrigerator 2 hours before baking. Set a baking steel or pizza stone on a rack in the upper half of the oven, if you have one, and preheat the oven to its highest setting, ideally 500–550°F (260–290°C), for at least 45 minutes. The long preheat helps the baking surface store heat. If your oven maxes out below 500°F (260°C), use its highest setting and allow a little more baking time. Keep the dough covered while it warms so it does not form a dry skin.
Shape one crust. Dust a counter lightly with flour or semolina. Set one dough ball down and press from the middle outward with your fingertips, leaving a thicker rim around the edge. Pick it up and stretch it gently over the backs of your hands, turning as you go, or continue pressing it on the counter. Aim for a round about 10–11 inches (25–28 cm) across. Do not use a rolling pin if you want an airy rim, because it presses out the gas that formed during fermentation. If the dough keeps shrinking, cover it and let it rest for 10 minutes before trying again.
Add toppings and bake. Transfer the stretched dough to a lightly dusted pizza peel or an inverted baking sheet. Give it a small shake to make sure it can slide before adding toppings. Spread a thin layer of sauce and add cheese and toppings sparingly; a heavy, wet topping load can leave the center soggy. Slide the pizza onto the hot steel or stone and bake for about 6–8 minutes, checking from 5 minutes onward. It is ready when the rim is browned and the underside has dark spots. Rotate it once if your oven browns unevenly. Repeat with the remaining dough, allowing the oven surface to recover its heat between pizzas if needed.
Rest and serve. Move the pizza to a cutting board and let it sit for about 2 minutes before slicing. This short rest lets the melted cheese settle and makes the slices easier to lift. Bake the remaining crusts in the same way, and use a little fresh flour or semolina if a ball begins sticking to the counter or peel.

Tips

Check the flour label. “00” describes how finely the flour is milled; it does not guarantee a particular protein level or baking performance. If possible, choose 00 flour intended for pizza, but results vary by brand. Ordinary all-purpose flour can substitute by weight, though the crust may be a little less tender or chewy. Bread flour also works, but its stronger gluten can make the dough more elastic and prone to shrinking; give it extra resting time before stretching.
Measure by weight when you can. Cups of flour vary according to how firmly they are packed, so spoon flour into the cup and level it rather than scooping directly from the bag. The 500 g weight is the most reliable measure. If the dough feels unusually dry, wet your hands and knead briefly; if it is very sticky, rest it before dusting the counter.
Do not bury the crust in flour. A little flour or semolina prevents sticking, but loose flour on the bottom can scorch on a hot stone and taste bitter. Shake off excess before topping. Work quickly once the dough is on the peel, because moisture from sauce can make it stick.
Adjust for your room and oven. Fermentation responds to temperature, so use the dough’s appearance as well as the clock. A hot kitchen can make the first rise faster; a cool kitchen may need longer. For the oven, follow the maximum temperature your equipment allows, and never place a cold stone into a hot oven or pour water onto a baking steel.

Serving Suggestions

Serve the crust simply with tomato sauce, mozzarella, and basil, or offer a few different toppings so each pizza can be finished to taste. A thin layer of sauce helps keep the center from getting wet. For a classic combination, add sliced fresh mozzarella sparingly and finish with basil after baking. Grated hard cheese, a drizzle of olive oil, or chili flakes can go on at the table. Cut each 10–11-inch pizza into wedges and serve with a green salad, roasted vegetables, or a bowl of soup for a fuller meal. For a group, bake the pizzas one at a time and slice them as they come out; the hot crust is at its best soon after baking.

Variations

Use a shorter fermentation. If you need pizza sooner, leave the covered dough at room temperature until puffy, usually around 2–3 hours depending on the room, then divide and shape it. The flavor will be milder than with the 24-hour refrigerator rise. Watch the dough rather than relying only on the clock, especially in a warm room.
Make a slightly richer dough. You can mix in 1 tablespoon (15 ml) olive oil with the water. Oil makes the dough a little softer and less traditionally lean in style; it can also help the base brown in a home oven. The recipe works without it, so there is no need to add oil just to make the dough come together.
Try a different flour blend. Replace up to 1 cup (125 g) of the 00 flour with whole-wheat flour and add 1–2 tablespoons (15–30 ml) extra water if the dough feels firm. Whole-wheat flour absorbs more water and gives the crust a more pronounced, earthy flavor and a denser texture. Make small changes the first time rather than replacing all the flour.
Make smaller pizzas. Divide the dough into six portions instead of four for personal-size crusts. Stretch each one to about 7–8 inches (18–20 cm) and begin checking the bake a few minutes earlier, since smaller pizzas may finish faster. Keep the unused balls covered while shaping and baking the others.

Storage and Reheating

Keep the dough balls covered in the refrigerator and use them within 3 days of mixing for the best handling and flavor. If they rise to the lid or become very slack before then, bake them sooner. To freeze dough, place individual balls in lightly oiled, labeled freezer bags or airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then let the covered dough sit at room temperature for about 2 hours before shaping. Do not leave dough out for an extended period; refrigerate it if plans change.

Refrigerate baked pizza within 2 hours of baking and use it within 3–4 days. Stack slices with parchment between them in a covered container so they are easy to separate. Reheat slices in a skillet over medium-low heat until the bottom is crisp, then cover briefly to warm the top, or place them on a baking sheet in a 375°F (190°C) oven for about 6–10 minutes. A microwave will warm pizza quickly but makes the crust softer. For frozen baked slices, reheat from frozen in a 375°F (190°C) oven, adding several minutes and checking that the center is hot.

Frequently Asked Questions

What does 00 flour do in pizza dough?

00 flour is finely milled, which gives the dough a smooth feel and makes it pleasant to stretch. The number refers to the flour’s milling grade, not its protein content, so one 00 flour may behave differently from another. Flour strength, hydration, fermentation, and oven heat all affect the finished crust; 00 flour alone does not guarantee a specific style.

Can I make this dough without a pizza stone or steel?

Yes. Preheat an inverted, sturdy baking sheet in the oven and slide the pizza onto it. A sheet usually does not hold as much heat as a stone or steel, so the bottom may brown less quickly; use the hottest oven setting your equipment allows and check the pizza closely. A preheated surface still gives a better start than placing the dough on a cold pan.

Why is my dough tearing or shrinking when I stretch it?

Dough that shrinks usually needs more time to relax, while dough that tears may be too cold, too dry, or stretched too aggressively. Cover it and rest it for 10–15 minutes, then resume gently from the center outward. Keep the rim thicker and avoid pulling one spot hard. If it feels dry during mixing, wet your hands rather than adding a large amount of water at once.

Can I use active dry yeast instead of instant yeast?

Yes. Use ¼ teaspoon (about 1 g) active dry yeast and dissolve it in the recipe’s lukewarm water for 5–10 minutes before adding the flour and salt. The water should feel warm, not hot. Active dry yeast may take a little longer to get going, so judge the room-temperature rise by the dough’s expansion and texture as well as the stated time.

Can I bake the dough on the day I make it?

Yes. The refrigerator rise is included for convenience and deeper flavor, not because the dough cannot be used sooner. After the first rise, divide the dough, let the covered balls rest until relaxed and puffy, then shape and bake. Depending on the room temperature, that second rise may take around 1–2 hours. The finished crust will generally have a simpler flavor than the overnight version.

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