A homemade pizza crust recipe using 00 flour that creates a perfectly crispy base. Features detailed instructions for both stand mixer and hand mixing methods with proper yeast proofing techniques.
italian
Nutrition
Provides carbohydrates and energy from flour with moderate amounts of healthy fats from olive oil
| calories | 600 kcal |
| energy | 2510 kJ |
| protein | 16 g |
| total fat | 14 g |
| saturated fat | 2 g |
| trans fat | 0 g |
| polyunsaturated fat | 2 g |
| monounsaturated fat | 10 g |
| cholesterol | 0 mg |
| carbohydrate | 110 g |
| sugars | 1 g |
| dietary fibre | 4 g |
| sodium | 295 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchbakingvegetarianpizzabreadoven and roastingfamily friendly
Best Homemade Pizza Crust with 00 Flour
Elicit Folio (Elicit Folio)
2
servings
0
per serve
0
minutes
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Ingredients
Equipment
Microwave
Fork
Pizza pan
Plastic wrap
Kitchen towel
Instructions
1
Combine Ingredients by Stand Mixer
Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
2
To the stand mixer bowl, add 2 cups of flour and a pinch of salt. Connect the hook attachment to the stand mixer and turn it on low speed. Slowly pour in water, yeast, sugar mixture to flour. Add 2 tbsp olive oil. Once all ingredients are in, raise the mixer to medium speed and knead for approximately 5 minutes or until you have a smooth elastic dough.
3
Combine Ingredients by Hand
Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
4
Take a bowl and add 2 cups of flour and a pinch of salt. Stir to mix. Pour in water, yeast, sugar mixture to flour. Add 2 tbsp olive oil. Stir in bowl until dough no longer sticks to the sides of the bowl.
5
Flour a work surface and remove dough from bowl. Knead until you form a smooth dough ball (around 50 kneads should do). After kneading, dough should be soft and smooth. Take a clean bowl and coat the inside lightly with olive oil. Place dough inside of bowl, cover with plastic wrap and a towel to rest for at least 2 hours (the longer, the better). The plastic wrap will protect the dough from air exposure, which can harden the dough.
6
Creating a Crispy Crust!
Dough should have risen after resting for at least 2 hours. To make a thin crispy crust for a pizza, heat the oven to 500 degrees F or 260 degrees C. Lightly flour a work surface. If you wish to have a "pan" style pizza, you will work and stretch the entire pizza ball in this recipe. If you enjoy thin crispy crust, divide the dough ball in half. Work one dough ball, and set the second aside (covered) to make another pizza.
Dough should have risen after resting for at least 2 hours. To make a thin crispy crust for a pizza, heat the oven to 500 degrees F or 260 degrees C. Lightly flour a work surface. If you wish to have a "pan" style pizza, you will work and stretch the entire pizza ball in this recipe. If you enjoy thin crispy crust, divide the dough ball in half. Work one dough ball, and set the second aside (covered) to make another pizza.
7
Work and stretch your ball into the desired size working from the inside out. Place pizza on a pan coated with olive oil. Take a fork and poke a few holes into the dough to prevent major air bubbles. Bake at 500 for 5-7 minutes to allow crust to crisp. After pre-bake, remove from oven and add toppings! Enjoy!
Best Homemade Pizza Crust with 00 Flour
Elicit Folio (Elicit Folio)
2
servings
0
per serve
0
minutes
A homemade pizza crust recipe using 00 flour that creates a perfectly crispy base. Features detailed instructions for both stand mixer and hand mixing methods with proper yeast proofing techniques.
italian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Microwave
Fork
Pizza pan
Plastic wrap
Kitchen towel
Instructions
1
Combine Ingredients by Stand Mixer
Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
2
To the stand mixer bowl, add 2 cups of flour and a pinch of salt. Connect the hook attachment to the stand mixer and turn it on low speed. Slowly pour in water, yeast, sugar mixture to flour. Add 2 tbsp olive oil. Once all ingredients are in, raise the mixer to medium speed and knead for approximately 5 minutes or until you have a smooth elastic dough.
3
Combine Ingredients by Hand
Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
Fill a microwaveable container with 3/4 cup filtered water. Heat to the required temperature per the yeast packet instructions (Usually 120-130 degrees F / 49 -54 degrees C). I typically heat for 50 seconds in the microwave. Remove from the microwave after heating. Next you will need to proof your yeast to see if it is still active by stirring in 1/2 teaspoon sugar until dissolved, and add in 1 1/4 tsp yeast once the proper temperature is reached. Stir. Then wait 10 minutes. If the mixture bubbles at the top and develops a yeasty aroma, the yeast is still alive active. If it does not, your yeast may not be active, meaning the dough will not rise.
4
Take a bowl and add 2 cups of flour and a pinch of salt. Stir to mix. Pour in water, yeast, sugar mixture to flour. Add 2 tbsp olive oil. Stir in bowl until dough no longer sticks to the sides of the bowl.
5
Flour a work surface and remove dough from bowl. Knead until you form a smooth dough ball (around 50 kneads should do). After kneading, dough should be soft and smooth. Take a clean bowl and coat the inside lightly with olive oil. Place dough inside of bowl, cover with plastic wrap and a towel to rest for at least 2 hours (the longer, the better). The plastic wrap will protect the dough from air exposure, which can harden the dough.
6
Creating a Crispy Crust!
Dough should have risen after resting for at least 2 hours. To make a thin crispy crust for a pizza, heat the oven to 500 degrees F or 260 degrees C. Lightly flour a work surface. If you wish to have a "pan" style pizza, you will work and stretch the entire pizza ball in this recipe. If you enjoy thin crispy crust, divide the dough ball in half. Work one dough ball, and set the second aside (covered) to make another pizza.
Dough should have risen after resting for at least 2 hours. To make a thin crispy crust for a pizza, heat the oven to 500 degrees F or 260 degrees C. Lightly flour a work surface. If you wish to have a "pan" style pizza, you will work and stretch the entire pizza ball in this recipe. If you enjoy thin crispy crust, divide the dough ball in half. Work one dough ball, and set the second aside (covered) to make another pizza.
7
Work and stretch your ball into the desired size working from the inside out. Place pizza on a pan coated with olive oil. Take a fork and poke a few holes into the dough to prevent major air bubbles. Bake at 500 for 5-7 minutes to allow crust to crisp. After pre-bake, remove from oven and add toppings! Enjoy!
dinnerlunchbakingvegetarianpizzabreadoven and roastingfamily friendly
Nutrition
Provides carbohydrates and energy from flour with moderate amounts of healthy fats from olive oil
| calories | 600 kcal |
| energy | 2510 kJ |
| protein | 16 g |
| total fat | 14 g |
| saturated fat | 2 g |
| trans fat | 0 g |
| polyunsaturated fat | 2 g |
| monounsaturated fat | 10 g |
| cholesterol | 0 mg |
| carbohydrate | 110 g |
| sugars | 1 g |
| dietary fibre | 4 g |
| sodium | 295 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
