Recipe Overview
This authentic Italian pizza dough is made with tipo 00 flour, water, sea salt and yeast. The page includes professional controls for scaling, hydration, unit conversion, oven temperature and fermentation style so the recipe can work for home cooks, chefs and future Menu Builder production.
Chef Notes
For best texture, mix until smooth and elastic, let the dough relax before balling, and bake on a fully heated stone or steel. Light toppings help the crust blister and stay crisp.
Linked Base Preparation
For more flavor and structure, this pizza can connect to the Traditional Biga Starter as an optional fermentation upgrade.
Ingredients + Dough Tools
Hydration = water ÷ flour by weight. Adjust batch or units; hydration updates automatically.
- Tipo 00 flour
- Water, room temperature
- Sea salt
- Active dry yeast or use fresh yeast below
- Fresh yeast use instead of dry
US values are approximate. For best accuracy, use metric weights.
Preparation
- In the mixer, dissolve the sea salt in the water. Add flour and yeast; mix until combined, then knead about 20 minutes until smooth and elastic.
- Rest the dough 60 minutes, covered. Scale into about 250 g dough balls. Rest again until relaxed for hand-stretching.
- Preheat with a stone or steel: 500°F+. If your oven allows, 550°F is ideal.
- Stretch by hand, top lightly and bake on the hot surface until blistered and cooked through, typically 6–9 minutes depending on oven and heat load.
Service Suggestions
- Use light toppings to keep the crust crisp and blistered.
- Finish with extra virgin olive oil and fresh basil after baking.
- Use the Biga Starter for a deeper flavor variation.
Dietary / HACCP Notes
- Contains gluten.
- Dough is dairy-free and egg-free.
- Keep dough covered during rest to prevent drying.
- Refrigerate cold-ferment dough around 4°C / 39°F.
| Calories | ~240 kcal |
| Protein | ~7 g |
| Carbohydrates | ~46 g |
| Fat | ~1 g |
| Fiber | ~2 g |
| Cholesterol | 0 mg |
| Sodium | ~600 mg |