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Pizza night will never be the same at your house once you make real Italian pizza dough the Neopolitan way. A 50/50 balance between all-purpose and 00 flour is the secret to making tender, supple dough that crisps up perfectly in the oven.
What is 00 Four?
00 flour is more finely ground than regular all-purpose flour. This means that it’s better for creating tender, delicate doughs. It’s common in fine pastries and chewy pasta doughs, but it also adds an extra level of refinement to your basic pizza dough recipe.
Our authentic Italian 00 flour is made by processing “soft wheat”. This is a term that is familiar to European bakers but may not be common to most home cooks in the US. The term “soft” or “hard” applied to wheat refers to the protein content. The protein in wheat, gluten, is what gives doughs their stretch and chew. “Hard” flours, such as bread flour, have a higher percentage of protein than soft flours. That’s why bread doughs made with bread flour are highly elastic and supple.
How to Make the Best Pizza Dough at Home
For pizza dough, you want to strive for a balance between stretchy and crisp. The softer 00 flour brings the crisp while the higher-protein all-purpose flour adds chew. Together, these two flours make a crust that can stand up to any of your favorite toppings, no matter how piled-high!
For a real Neapolitan-style pizza, keep your toppings simple with a classic pizza margarita. All you need is a simple lightly seasoned tomato sauce (preferably made withSan Marzano tomatoes), fresh and creamy buffalo mozzarella, and fresh herby basil. Cook the pizza at the highest temperature your oven can reach (use a pizza stone for best results), and slice it up fresh out of the oven. Add the fresh hand-torn basil just before you dig in. Mangia!
