Try this pizza dough. I recommend letting the dough chill on the fridge for 4 hours to 24. This helps build flavour. Be sure and read the entire recipe including my notes about this kind of flour.
Ingredients
4 cups "00" pizza flour 480g
1 1/2 tsp instant yeast 3g (1/8 if doing 24 hours)
1/2 tsp salt
pinch of sugar
1 1/2 cup water (below 70F) 355g
Instructions
Read Susie's Tips and Tricks
This yields 2-12" pizzas
1. Place ingredients in bread machine as manufacturer suggests. Use The Dough setting.
At the 5-6 minute more check your dough ball. It may need more water or flour to create a smooth dough ball that moves smoothly in the pan. Do not let rise in pan.
2. Place in a covered container or in a plastic bag and refrigerate 4 hours to overnight. Less dough if 24 hours. (1/8 tsp)
3. If you are using for pizza, place on a greased sheet of your choosing. Stretch the dough to the edges. If it fights you, wait 5 minutes and work it to the edge once more.
Susie's Tips and Tricks
00 Flour — Learn about this specialty flour
Have you seen or heard of 00 flour or 00 type, or perhaps Tipo (type) 00? Or Caputo brand? What is this number? This scale is not a reference to a particular flour or kind of wheat. It’s simply a scale for understanding how finely the flour has been ground. The coarsest grade: 2 would be whole grain. The finest grind is 00.
The amount of protein varies by mill and flour choice. 00 grade is unrelated to gluten content. It is not a pizza flour. There are 00 flours for bread, pizza, gnocchi, cakes, pastries and pasta. (With 7-14% protein).
I will be discussing 00 flour for pizza. It is often sold in the states. It is a flour with the finest grind. It’s been described as fine as baby powder. This ‘pizza flour’ is usually made with soft wheat. It has high protein but lower gluten levels.
‘Double zero flour labeled for pizza dough’ (11.5%) is less absorbent than bread flour(13%), meaning you need to use less water with double zero than with bread flour.
This would be highly desirable as Neapolitan pizza dough takes less water to reach saturation and would therefore cook very rapidly in those wood fired ovens that reach 800F/426C. Home oven recommended temperature would be 550F/287Cfor 6-8 mins.
While 00 pizza flour does make excellent pizza dough and pasta. It can also be a good choice for focaccia. Wetter doughs would produce pockets of air and a rise with a more open crust.
If you like a thick crust pizza it’s recommended you use all-purpose flour (8-9%). This tends to result in a thicker more bread-like crust. It doesn’t stretch as easily, however resting the dough for 24-48 hours can help its extensibility. Baking at 550F for 8-12 minutes.
If you like the Neapolitan thin crust pizza style use 00 flour.
What if you want to make a neopolitian style pizza but don’t want to buy that flour? (It’s kinda spendy.) The best substitute would be a bread flour because it has a higher protein content that produces more gluten, thereby making it easier to stretch and be smooth.
Your pizza crust may be slightly denser. Longer rest times help make the dough more manageable. The temperature for making pizza with bread flour: the highest temperature your oven will allow.
Interestingly, Italian ‘pizza flour’ manufacturers’ mix their pizza flour differently and use proprietary blends. Currently, no ‘00 flour for pizza’ manufactured in North America produces a protein flour that is close to Italian. That said. It’s unlikely that you would notice. Enjoy your slice!
Using bread flour will result in a slightly crisper pizza crust. You may need more liquid with bread flour.
Did you know that taste of your water makes a difference in breads such as pizza? Choose water that you prefer to drink. Chlorine from tap water doesn't inhibit yeast.
The temperature of this recipe is cooler. You want cooler temps to help develop the flavour. Placing the dough in the fridge over night can create a wonderful flavor. Even 4 hours adds some extra. Bring to room temperature and use accordingly.
You aren't looking for this dough to get puffy and rise. Use immediately or store in the fridge.
You may place the dough in a plastic bag in the refrigerator, and use a day later if desired. Or you can freeze this dough; be sure to leave some extra room in the bag for dough to rise. Let warm completely to use.