00 Flour Pizza Dough

5 from 19 votes

00 flour pizza dough is a homemade pizza dough recipe made with 00 flour, quick-rise yeast, sugar, salt, warm water, and olive oil. This 00 flour pizza dough recipe is freezer-friendly and defrosts easily. Make this pizza dough from scratch for deep dish or pan pizza. Four servings of this dough recipe makes enough for two hand-tossed pizzas (12" to 14" in diameter) or one deep dish 16" pizza.

Servings:

Ingredients

4 cups 00 flour substitute all-purpose
1½ cup warm water between 110 ℉ and 115 ℉
2¼ teaspoon quick-rise yeast or 1 packet
1 tablespoon sugar
2 tablespoon olive oil
1 teaspoon salt see note 7

US Customary - Metric

Instructions

Proof the yeast. Heat water in the microwave for 45 seconds. Wait until the water measures between 110 ℉ and 115 ℉ then add the sugar and quick-rise yeast. Mix the water. Let sit for about 5 to 10 minutes or until the yeast foams.
Make the pizza dough. Mix the dry ingredients (00 flour and salt). Add the foamy yeast and olive oil to the dry ingredients. Mix with a stand mixer or a wooden spoon. Once the ingredients are combined, knead the dough with a dough hook or by hand on a floured surface for 10 minutes. The dough is sticky.
Let the dough rise. Rub olive oil on the dough and place it in a large bowl. Cover with plastic wrap and a damp towel. Place the dough in a warm spot for a minimum of an hour (2 hours might be ideal). See Note 8.
Cook the dough. Heat the oven to 450 ℉. Cut the dough in half. Press the pizza dough into a 12" to 14" diameter pizza pan. Spread tomato sauce and sprinkle shredded cheese. Add your favorite toppings. Bake the pizza towards the bottom of the oven for about 12 minutes.

Notes

Nutrition facts are just for the pizza dough assuming a person can eat half a 14" diameter pizza.
Substitute active dry yeast for quick-rise yeast. Make sure to proof the yeast per the package instructions in warm water before adding it to the dry ingredients.
Knead the dough for 10 minutes so the gluten activates for a chewy crust.
Freezer instructions- Place the dough in a gallon-size bag. Store in the freezer for up to 6 months or in the fridge for up to 5 days. To thaw, place frozen dough at room temperature for 2 hours until thawed.
Leftovers- I recommend baking the pizza at 425 F for about 8 minutes on the bottom rack of the oven to reheat the pizza as leftovers. The pizza crust gets even crispier!
Variations:
- Substitute equal parts all-purpose flour for 00 flour.
- Use melted butter instead of olive oil.
- Cook pizza in a pizza oven or on a pizza stone or baking stone. I use a pizza sheet with holes drilled on the bottom, and it works well.
Salt. Depending on the type of salt you use or your preferred saltiness level, you may want to increase the amount of salt in this recipe. I use fine-grain salt.
Warm environment: Turn your oven on, and once it heats up to about 120°F, shut it off. Turn on the oven light and place your dough in the middle of the oven (with plastic wrap and a damp towel on top). This environment has worked perfectly for me, rising dough in a warm environment.

Nutrition