Pizza Dough

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pizza dough using 00 flour



1-teaspoon kosher salt

½ teaspoon sugar

1 ¼ cups hot water

½ bag (1 kg) “00” flour (4 ½ to 5 cups)

1 packet yeast

drizzle of olive oil


  1. Dissolve salt and sugar in hot water.
  2. Place flour in large bowl, forming a well in center. Pour hot water into well. Pour yeast into water. Mix with a fork, dissolving yeast into the water.
  3. Slowly incorporate the flour. Get your hands in there and need the dough for 5 minutes or until smooth.
  4. Lightly oil a bowl and turn dough into it. Cover with plastic wrap and let dough rest for 1 hour.
  5. Punch dough down; divide and shape into 4 smooth balls.
  6. The dough is ready for crust making now or can be individually wrapped in plastic to ferment in the refrigerator for up to 36 hours.
  7. Shape, top and bake at highest temperature the oven can muster. I do mine on a lightly oiled perforated pan at 550F.


The dough will develop more flavor as it ferments in the refrigerator