Everyday Pizza Dough

Suckers go out for pizza
Prep: 25
Cook: 9
Serves: 2
Breads-Dough and Italian


  • 5 Grams Active Dry Yeast
  • 325 Grams Warm water
  • 500 Grams 00 Flour – not bread flour or all purpose
  • 10 Grams Kosher Salt


  1. Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes.
  2. Add the Antimo Caputo “00” Pizza Flour, then the Kosher Sea Salt.
  3. With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid Stand Mixer) until a ball is formed, about 1 minutes. Once all ingredients are incorporated and a ball is formed mix 8 minutes.
  4. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
  5. Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.
  6. On a floured work surface, stretch the dough thin.

*** this makes 2 perfect 14″ pizzas

See the pizza calculator 2000 for altering