Recipe Detail

One Hour Pizza Dough

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  • Brief Description

    Use half "00" flour and half all-purpose flour for a perfect thin, crispy pizza crust; makes enough for 4 individual 10-inch pizzas.

  • Main Ingredient


  • Category:  Pizza

  • Cuisine:  Italian

  • Prep Time:  90 min(s)

  • Cook Time:  0 min(s)

  • Recipe Type:  Public

  • Source:

    Rachael Ray magazine

  • Tags:

    Quick & Easy Make-Ahead

  • Notes:

    "00" flour also called "tipo 00" is a finely milled Italian flour favored for making pizza dough. If you substitute all-purpose flour for the "00" flour, you might need a little more water. Find "00" flour at Italian markets or specialty foods stores.

  • Posted By:  smagness1

  • Posted On:  Feb 04, 2017

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Number of Servings:


  1. 1 packages - active dry yeast (about 2-1/4 teaspoons)
  2. 3/4 cups - warm water (105° to 115°)
  3. 2 tablespoons - extra virgin olive oil plus extra for the bowl
  4. 1 cups - "00" flour plus more for dusting
  5. 1 cups - all-purpose flour
  6. 1 teaspoons - sugar
  7. 1 teaspoons - kosher salt


In a small bowl, stir the yeast, warm water and 2 tablespoons of olive oil; let stand until the yeast dissolves, about 5 minutes.

In a food processor fitted with plastic dough blade, pulse the flours, sugar and salt a few times (or mix together in a mixer bowl). With the machine running, stream in the yeast mixture to form a sticky dough.

Turn the dough out onto a "00"-floured surface and knead just until smooth, a minute or so. (Or knead in the mixer, if using, for a minute or two, before turning out of mixer bowl).

Oil a large bowl, place the dough in the bowl, and cover with a kitchen towel; let rise for 1 hour.

Using a bench scraper, cut the dough into 4 pieces. Knead each piece a few turns on a "00"-floured surface, then roll out into 10- to 12-inch rounds.

Place on a "00"-floured pizza peel for topping and baking.

If you want to make dough ahead, wrap and refrigerate or freeze the 4 pieces of dough. Thaw the frozen dough in the refrigerator overnight, and let refrigerated dough come to room temperature for 40-45 minutes before using.


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