Homemade Pizza with Italian 00 Flour

Authentic Italian Pizza Dough with Flour: Part 1 of Our Pizza-Making Series

Homemade Pizza with Italian 00 Flour-3

We’re going to try something different today.

This is the first post for my first Episode of ‘Cook with Pat’. And we’re going to be talking pizza!! Homemade pizza that is!!! 

That’s what were going to call it for now. Do you like it?

I’m going to host a cooking show for the first couple of weeks in 2018.

The videos will be posted on my Youtube Channel All Day I Eat like a shark. Subscribe if you want to get updates!

In my first two pilot episodes, I’ll walk you through my process for making pizza.

Homemade pizza is super easy to make and super tasty.

Never tried it? Let me demonstrate!

Making the Pizza Dough

Sometimes I use my bread machine and sometimes I used my stand mixer.

I even cheat and just buy the premade dough at Trader Joe’s when I’m too busy or not prepared.

But you know what I’m going to say??!

There’s nothing like homemade pizza dough!!

And in this episode, we’re going to be using Italian 00 flour!

The brand I used is Caputo and I got it on Amazon.

I only used a half bag (500g) and when I bought it I got it in a pack of 3.

Overall first impression?


Definitely different than the All Purpose and Bread flours that I have been using!!

I usually like to double or triple a pizza dough batch and freeze the rest for next time.

That way it eliminates a step when I want pizza in the future.

Yes, it pays to plan ahead sometimes.

Pay yourself and plan ahead. Make a big batch of pizza dough!

I also plan ahead with the sauce.

But we’ll get into that tomorrow, in ‘How to Make Pizza with Italian 00 Flour Part 2: Making the Toppings‘.

Homemade Pizza with Italian 00 Flour-2

If you’re wondering what useful tools I use to make pizza here they are:

How to Make Pizza with Italian 00 Flour

Let me know what you think!


How to Make Pizza with Italian 00 Flour

Homemade Pizza with Italian 00 Flour
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 4 hours 30 minutes
  • Yield: 2 14 in pizzas 1x
  • Category: Main Dish
  • Cuisine: New American


  • 500 grams Molino Caputo Tipo 00 flour
  • 325 grams water
  • 10 grams salt (i used diamond kosher)
  • 3 grams dry active yeast


  1. Using a dough hook, mix all the ingredients in a stand mixer for 3-5 minutes, until the dough has come together. (The dough should be slightly moist, not overly sticky or tacky. If very wet, add a little more flour. When you touch it it should stick slightly, but not attach to your skin.)
  2. After the dough appears to have come together, let it rest for 15-30 minutes while you prepare the toppings and garlic olive oil etc.
  3. After resting, knead again using low speed for another 5 minutes. (The dough should be a little more sticky at this point and adhere to the sides of your mixing bowl.) Shape the dough into a ball, place it in a slightly oiled bowl and cover. Allow dough to rise for at least 1 hour and 30 minutes or more until doubled.
  4. After dough has doubled, punch it down and remove from bowl. Split the ball into two pieces. (This will make two 14 in pizzas, if you want smaller pizzas spilt in half again).
  5. Shape each piece into a dough ball, as if folding the outside edges into the inside of a mushroom cap. Do this about 7-10 times while rotating the dough ball. Then set on your floured counter, seamside down, and allow to rest covered for another hour.
  6. (This is a good time to preheat your oven and pizza steel.)
  7. After resting, your dough balls are ready to be rolled out. I like to prebake my crusts for a few minutes on the steel, this without fail, will give you a nice crispy crust on the bottom! I prebake until the bottom starts to brown slightly, then remove and add the sauce and toppings before returning to the oven. Your pizza will be done within 10 minutes!


If you’re in a rush, after prebaking your crust you can turn up the heat and use your broiler. BUT!  you’ll need to watch closely to avoid burning your toppings

Share on:

11 thoughts on “Authentic Italian Pizza Dough with Flour: Part 1 of Our Pizza-Making Series”

    1. Anthony Spinelli Spinelli

      If mixing with the hand method use 300 grams water and the dough should come together.

  1. I love home made or delivery pizza and even bought a 1 kg bag of Comino brand Tipo 00 flour but I haven’t used it to make pizza dough yet. Soon. 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese teas now in stock!!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!


Enter your email to get a

free PDF sample !

japanese cooking club getting started with plant based japanese foods cover

Enter your email to get a

PDF sample of Tofu Ryouri

Scroll to Top