Master Italian 00 Flour Pizza at Home, the Complete Guide

Transform your kitchen into a Naples pizzeria with our premium Italian 00 flour. Learn the secrets of authentic pizza dough that rivals the best Italian restaurants.

The Secret to Restaurant-Quality Pizza Dough

Discover why top pizzerias choose Italian 00 flour and how you can recreate that magic in your home kitchen. Our premium imported flour delivers the perfect balance of protein content for that iconic chewy-crispy crust.

Shop Premium Italian 00 Flour on our website

Essential Ingredients (Makes 4 Pizzas):

All available in our online store:

• 1k Premium Italian 00 Flour
• 15g Italian Extra Virgin Olive Oil
• 20g fine Mediterranean Sea Salt
• 3g active dry yeast
• 600ml lukewarm water

The Method:

Day 1: Making the Dough

1. Prepare the Yeast Mixture:

   • In a small bowl, combine lukewarm water (26°C/78°F) with yeast
   • Let it rest for 5-10 minutes until foamy

2. Mix the Dough:

   • In a large bowl, combine 00 flour and salt
   • Create a well in the center
   • Gradually add the yeast mixture while mixing
   • Add olive oil
   • Mix until a shaggy dough forms

3. Kneading (The Key Step):

   • Turn onto a clean surface
   • Knead for 10-15 minutes until smooth and elastic
   • The dough should be slightly tacky but not sticky

4. First Rise:

   • Place in an oiled bowl
   • Cover with plastic wrap
   • Let rise at room temperature for 2 hours

5. Divide and Shape:

   • Cut into 4 equal portions (250g each)
   • Shape into tight balls
   • Place in covered containers

6. Cold Fermentation:

   • Refrigerate for 24-72 hours
   • This develops flavor and texture

Day 2 or 3: Baking Day

1. Final Proof:

   • Remove dough from fridge 2 hours before baking
   • Let reach room temperature
   • Dough should be soft and pillowy

2. Shape and Bake:

   • Gently stretch dough by hand (never use a rolling pin!)
   • Top as desired
   • Bake at highest oven temperature (preferably 250°C/480°F or higher)

Pro Tips for Perfect Pizza Dough:

• Water temperature is crucial - too hot kills yeast, too cold slows fermentation
• Never rush the kneading process
• Cold fermentation is non-negotiable for best flavor
• Handle dough gently when shaping
• Use a pizza stone or steel for best results

Common Mistakes to Avoid:

• Using old or dead yeast
• Adding too much flour while kneading
• Skipping the cold fermentation
• Using a rolling pin
• Overworking the dough when shaping

Buon appetito!