New & Improved Pizza Dough
We are a family that really loves pizza which is evident when you take into fact we have a pizza oven in our house here in Umbria, and another one in our house in Florida. We make pizza at least once a week, and often when we are entertaining, and I have been tweaking my pizza dough for years. My dough has always been good, but I keep telling myself that it could be just a little bit better and now, after working on it again recently, I think I finally have the perfect dough. This pizza dough recipe is not one you will find it any recipe books as most recipes suggest using tipo 00 flour (very fine cake like flour) or tipo 0 flour (much like all-purpose flour) and I found using a combination of both these flours works best for me.
This may not be your perfect dough recipe, but for me, it creates dough that is soft enough that I can roll it out with my hands and not use a rolling pin which keeps the air bubbles inside and allows the crust to rise nicely during baking. It also a has very tender to the bite crust that has just enough chew to it, but it doesn’t toughen up when it cools. The other non-traditional aspect of my dough is that I use white wine along with the water which helps keep the dough tender. As for yeast, I use SAS brand Rapid Rise Yeast for all my bread baking and it has never let me down and doesn’t require proofing. This dough also freezes really well, so I often make a double batch and then weigh the balls, oil them, and wrap them in plastic wrap. I then store them in an airtight container in my freezer for future use.
My tips for creating great pizza –
- Allow the dough to come to room temperature before shaping. I usually take my pizza dough balls out of the refrigerator at least two hours before I need them.
- Weigh the dough for individual pizzas. I generally make my pizzas 250 grams or 8 ounces in size.
- Thirty minutes before you need to make your pizza, lightly flour the ball, then press it out into a disc about 1 inch thick. Cover with a kitchen towel until needed.
- Use your hands and not a rolling pin to shape your crust which will help to create a light crust with air pockets. The rolling pin pushes all the air out and will give you a flatter, less tender pizza crust. Use the base of your palm and fingers and keep turning the disc of dough as you gently stretch it.
- Brush olive oil around the edges of the pizza dough before you add the sauce and toppings to ensure a golden brown crisp crust.
Deborah Mele 2012
New & Improved Pizza Dough
My latest improved version of my perfect pizza dough.
- 3 Cups All-purpose Flour (Tipo 0)
- 3 Cups Cake Flour (Tipo 00)
- 1 Cup Dry White Wine
- 1 to 1 1/2 Cups Warm Water (Approximate)
- 2 1/2 Teaspoons Rapid Rise Yeast
- 1 1/2 Teaspoons Salt
- 2 Tablespoons Olive OIl
- In a large bowl mix together the two flours, the white wine, yeast, salt, and olive oil.
- Slowly add in the warm water, stirring as you go until the dough comes together in a ball.
- Dump the ball out onto a lightly floured surface and using your hands, knead with your hands until the dough is very smooth, about 5 to 7 minutes.
- Place the dough in a lightly oiled bowl covered with plastic wrap and let double in size.
- Divide the dough up into 8 ounce portions, rolling each in a ball.
- Place the balls on a lightly oiled baking sheet and cover with plastic wrap and refrigerate until needed.
- Remove the dough balls from the refrigerator 2 hours before needed, allowing them to completely come to room temperature before using.
our trip to Casa di Mele and getting chance to try your wood fired pizza fresh from the oven inspired me to buy a wood fired oven. It was installed last week and I am now beginning the week long curing process. I look forward to trying your new and improved pizza dough recipe. All the best, Jack
Jack, I’m sure loving to cook as much as you do that you will really enjoy your pizza oven!
i don’t have a kitchen scale….how many 8 oz dough balls do you get from this recipe? thanks for your response
Usually 6-7 balls of pizza dough.
sounds delish!! love the white wine! wonder how it would work in foccacia or regular old bread dough. have you tried it?
off to grocery store for flour… including some of that cake flour. (smart!! who knew?) thanks!!
hmmmm…. what if we made some bread with red wine and sun-dried tomatoes, olives, garlic & rosemary! mmmm…. might have to experiment. oh well… someone’s gotta do it!
thanks for your never-ending inspiration, Deborah!!
p.s. do you ever just press some chopped fresh garlic chunks into your pizza dough before putting any sauce or toppings on? makes me really popular around here! ; )
Adding white wine to pastry dough helps to keep it tender. I like my focaccia chewy so I wouldn’t add it to that dough. As for bread dough, we like ours with a good crust so I use stronger flour like bread dough, whole wheat, or multi grain and the wine wouldn’t help keep the crust the way we like it.
Where did you purchase your Pizza Oven? Did Jack Creamer purchse his from the same place. Could you give me an estimate of the cost. I love, love, love pizza. I make it every week for my family. During the summer it really get’s hot inside the house. I have not been that pleased with grilling the pizza. Is your pizza oven inside or outside.
I’m looking forward to trying your new & improved Pizza Dough.
Joy, we had both our pizza ovens custom made although you can find some online sources.
Deborah, this looks great, thank you!!
How funny that you mention adding wine to it. Just this morning I read a Cooks Illustrated article where they use Vodka in their pie dough to keep the moisture content high without developing the gluten too much.
Oh! I forgot a few questions, sorry!
When making pizzas, my husband and I usually make individual ones, so we can top as we like. You mention “individual” pizzas; do you mean that one 8oz portion will be for one person? Or does one portion make a “sharable” pizza?
And when you freeze the dough, do you let it rise and then freeze, or do you freeze before the rise?
Dana, 8 ounces is a personalized pizza size for one. I let my dough rise once, then weigh it and freeze it.
I love this recipe but don’t cook with wine, was wondering what could I use in it’s place?
An alternative to tipo 00 flour is Caputo Flour. Used both and definitely similar results. Both good quality products.
I use Caputo flour for my pizza dough when I’m in North America.
What oven temperature would you use if don’t have a pizza oven? I’m sure it’s in the recipe somewhere, but can’t seem to pinpoint it. Also, have you used a food processor, Bosch. or kitchen aid to knead dough? Thank you!
Darlene, I prefer to knead my dough by hand, but a mixer with a dough hook works fine. When I bake pizza in my oven I turn it up to its highest setting.
Deborah have you ever tried using only Sourdough instead of the rapid rise yeast in your pizza dough recipe?
Joy, yes I do use a sourdough starter without any other yeast, but the rising time is much longer.
This pizza lover must try this recipe! I want to thank you so much for posting your fine comfort foods!!
Thanks so much. I can’t wait to try it.