A traditional Italian Pizza Dough recipe using tipo "00" Pizzeria Flour for a light and airy crust with a crispy exterior for the ultimate pizza experience.
07Punch the dough down and push down to remove the air bubbles.
08Shape into a ball and divide dough into 4 to 5 pieces. Roll each piece into a ball.
09Place dough balls on a baking sheet and dust with flour. Cover with a damp towel and allow to rest for one hour to become soft and elastic.
10***To achieve the ideal texture and to develop more flavor, cover dough balls with plastic wrap and chill overnight.*** Remove from refrigerator at least one hour before baking to bring them back to room temperature.
11Stretch out dough on a floured work surface into a large circle {no larger than 14″}. Use your hands, not a rolling pin and press until thin…that’s the traditional Italian way.
12Place dough circle onto a cornmeal covered pizza peel {or backside of a flat cookie sheet} and top with your favorite toppings.
13Bake in a 500 degree oven or gas grill. Cooking times will vary by the toppings used and the final thickness of your crust.