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.
Deborah Mele 2011
- 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
- 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.