Tipo 00 Flour Pizza Dough
I recently was sent a bag of Tipo 00 flour to make pizza dough and fell in love with the tender dough it creates. San Felice is in fact certified Authentic Artisan Neapolitan Pizza Flour and creates a light crust that is crisp on the outside but tender to the bite. In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. 00 flour is the most highly refined and is talcum-powder soft. I will never go back to all-purpose flour for my pizza again! You can buy San Felice Tipo 00 Flour for pizza at Wholesale Italian Food.
The difference between all-purpose flour and tipo 00 is that the tipo 00 hydrates very easily as it is so fine so will find yourself adding more water to your dough than you usually do. You do want to make a moist, almost sticky dough. You can use flour to keep it from sticking to your hands or your work surface. Because this dough is so soft, the addition of olive oil to this dough isn’t necessary but feel free to add it if you prefer the flavor with the addition of the oil. I found the dough made using the San Felice tipo 00 flour was much easier to handle and shape as well which is yet another benefit! I mix and knead my dough by hand but feel free to use a table mixer if you prefer. If you do not plan to use your dough for a few hours, you should refrigerate it in a covered container, and take it out of the refrigerator an hour or so before you want to use it. I usually make my dough the day before I plan to use it as the overnight refrigeration helps to develop flavor.
Buon Appetito!
Deborah Mele 2011
Tipo 00 Pizza Dough
Ingredients
4 Cups San Felice Tipo 00 Flour 1 1/2 Cups Warm Water (Approximate) 1 1/2 Teaspoon Salt 1/2 Teaspoon Instant Yeast (I Use SAF Brand) If Desired Although Not Needed: 2 Tablespoons Olive Oil
- 4 Cups San Felice Tipo 00 Flour
- 1 1/2 Cups Warm Water (Approximate)
- 1 1/2 Teaspoon Salt
- 1/2 Teaspoon Instant Yeast (I Use SAF Brand)
If Desired Although Not Needed:
- 2 Tablespoons Olive Oil
Instructions
- Mix the ingredients together to form a soft dough.
- Let rest for 10 minutes, then knead with a table mixer for 5 minutes, or by hand for 7 to 8 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover, and allow to rise for 1 1/2 to 2 hours or until the dough doubles in size.
- Punch the dough to de-gass it and divide it into 4 equal sized balls.
- Cover the balls of dough and let rest 60 minutes then shape.
- To shape your pizza take a ball of dough and press into a disc shape.
- Lightly flour top and bottom and gently press and pull the dough with your finger tips, turning it often to create a 10 inch circle and top with your choice of ingredients.
Hi,
I’ m Alberto from Italy.
You Have a Best website.
You have many delicious recipes.
I have a blog http://www.realitaliandish.wordpress.com is a blog of real italian recipesof my family, if you wont take some recipes you can take is a honor for me.
Bye from Italy CIAO.
Sorry for my english.
Appreciate your English! 😀
I am so excited to have come upon your site! My husbands family is not alive, so we don’t have family to get the old recipes from. So I just wanted to say thank you! It really means a lot to be able to get authentic Italian recipes. And I love reading about Italy through your stories of life there.
Hi – First I love your site and use it all of the time… I have been making my own pizza dough and have done the one that freezes but I want to try the 00 and wondered if I would be able to freeze this one.
Thanks again we love your pictures from travel and the food. I am second generation Italian in the USA but love coming to Italy of all our travel it is my favorite, I guess because I remember the old days when my Italian born family were alive and still lived the good life.
Hoping to return again next year.
Grazie!!!
Nancy, the dough is better fresh, but can be frozen.
Hi ! Recently came upon your site, searching for a good pizza dough recipe using 00 Flour. Your pizza looks amazing ! In the Ingredients it calls for 1.5 c water, is that “warm” water or room temp water ? Also, I don’t see in your directions the oven temperature or how long (approx.) to cook the pizza. Looking forward to making this and trying some of the other yummy dishes on your site !! Thanks !
I use warm water. We have a pizza oven but if I was baking the pizza in the oven I would preheat the oven to 450 degrees F.
Thanks for your wonderful recipe using tipi 00 flour . I would like to know if I should let the dough rise the pun hit to release the gas I I am planning on refrigerate it overnight . Or I should refrigerate it right after I mix it ? I would appreciate your reply
Let it complete the first rise, punch it down, cover it, and refrigerate overnight. When yu want to make your pizza, take the dugh out and let it warm and rise again. After that, follow the rest of the steps.
I have Dallari 00 in a white bag and a blue bag . The blue bag says use for sfoljie ?? Can you please tell me if one is for pizza and bread and the other for cakes an pastry perhaps??
Anne, Tipo 00 is a very fine white flour that is used for pizza and desserts.
Do i have to make 4 smaller pizzas, can’t i do just one large one? Also…do I put oil and cornmeal on the pan before baking? what temp do i bake on and for how long?
Terusa, you can make larger pizzas but they are more difficult to get in and out of the oven. Preheat your oven at the highest setting, then bake the pizza until the crust is browned and the toppings bubbly, about 15 to 20 maximum.
Omg I just found this recipe and so far the dough looks heavenly! I may just cut it into 2 sections rather than 4 but idk yet. I also added the whole pack et of yeast after I dissolved it in warm water and a pinch of sugar. It sort of clumped together but oh well, what could go wrong?
I kneeled by hand for 7 min and it was so smooth
Also added a splash of evoo. It’s on the first fuse so pray for me that it turns out ok. Been looking for the perfect dough recipe.
I’ll let you know. Thanks 🍕🍕
Can I freeze the dough?
Yes, though it is better not frozen.
Will the salt not kill the yeast from activating when mixed altogether?
No most bread recipes include salt.
First time using 00 flour and would really like to get it right. This pizza will be cooked at high heat on my Big Green Eff. My question is about the yeast….is the dry yeast simply added to the mix or should it be dissolved in water prior to ?
Thank you .
I use Instant yeast, SAS brand that does not need to be proofed first. Noraml yeast does need to be dissolved in warm water first.
My husband is very particular about pizza. Although I’m a good cook, I have never attempted to make pizza from scratch.
Last night, I followed your recipe to the letter and thanks to your clear directions, it was successful the very first time!
He loved it and asked if we could have it again tonight!
Thank you for sharing your talent. I’m looking forward to testing your other recipes!
Thanks for sharing Sophia! Glad you liked the recipe!
What pizza flour do I use for pizza baked in home oven ? I can use both conventional oven or convection oven ( with fan)
The store you recommended has Classico and Vivace 00
I like to make neopolitan pizza in my home oven with pizza stone not wood fired oven
. I did not know there are so many kinds of 00 flour for pizza.
I appreciate your time to help me to make best thin crust neopolitan pizza
Thanks
queencafe
Any tipo 00 flour will work.
Did you let the dough rise at room temperature or in the fridge?
In a warm spot in the kitchen.
please let me know what else I can bake with this flour
It is similar to cake flour, so anything you would make with cake flour.
Does climate effect the dough rising, I ended up adding a little over 2 cup of water and let the dough sit in the oven with hot water next to it?
As long as your kitchen isn’t too cool, you do not need to add steam for rising.
I wAnt to know if you can use this flour to bake plain white bread! The doc told my grandson he should only have “00” flour! Because of allergies
Pearl, tipo “00” flour is lik cake flour so would make a very soft bread.
My question is, do you normally have to add more water than the cup and half? My dough ball seems alittle dry..I did add alittle more warm water cause it wasnt all mixed up
Jeannie, it is difficult to estimate the exact amount of water as it changes depending on the flour you use, the ambient temperature etc. You can always add additional waterif your dough feels dry.
I am experimenting with many forms of flour at the moment and plan to do so with other unique grains from around the world. I’m kind of obsessed with breads; Old World mostly. With this recipe I substituted two cups of the 00 with standard flour and I was very satisfied with the result. However, why did the dough not rise very much? I cut the batch in half an will try the refrigerator rising techique with two of them. I use all “Bob’s Red Mill” flour and yeast products so I thought I would be dealing with the best possible outcome. Add some sugar? Pizza dough recipes are quite varied and can always be tweaked a bit in my experience. By the way, I did however use imported 00 from Naples. Don’t get me wrong, the dough was great! Do I want it to rise much? Also, what do you think about the idea of adding a bit of gluten for added elasticity and texture? How much would I want to add if I use the 50/50 blend mentioned above? Thanks for the recipe. Bookmarked!
I am so happy to have stumbled on this recipe and site! I made the recipe exactly as described. The results were perfection!
Thank you so much.
My grandfather came to the U.S.from Abruzzi. Unfortunately, I never got to know him.
Janice
Janice, glad you enjoyed the recipe!
Stumbled upon this recipe and site last week. I will look no farther. We both loved this crust! I made one large one, in the thicker side. My first one failed, because it inflated. But, it tasted good. Second one, I pricked the dough. Worked perfectly!
Thanks for sharing this winner!
We own a boutique hotel in Puerto Vallarta Mexico and offer wood oven pizzas to our guests once during their stay. I am SOLD on this dough. Our clients always comment on its flavor and texture. Thanks for the great recipe!
I am trying your recipe for the first time. Can it be refrigerated?
Yes, it is best refigerated for 24 to 48 hours before using.
I just came across your site after seeing a show on TV about pizza.
They were saying how important it is to use 00 flour, so after searching online I clicked on this recipe.
I am so excited to try it someday. I just wanted to say thank you for sharing.
I’m in Ontario (Canada, lol) so not sure who sells 00 flour, but there are a couple of Italian specialty shops here in London, so crossing my fingers they sell it.
Thanks again, so excited to find this site 😀
If yo cannot find it locally, try Amazon.