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Parve
Easy
2 Hours, 30 Minutes
Diets 
I’ve learned so much over the years making challah – tips and tricks that carry over into so many of my baking recipes. This pizza dough is one of them. I’ve been making it for years, but recently upgraded to using 00 flour, and it’s been a total game-changer. The dough is soft and fluffy, incredibly easy to work with, and bakes up perfectly every single time.
The most important secret? Weigh your ingredients. Trust me on this – consistency comes from precision.
Makes one 14-to-16-inch pizza
500 grams Tuscanini 00 Flour
7 grams dry yeast, such as Gefen
7 grams kosher salt
30 grams Tuscanini Extra Virgin Olive Oil
20 grams honey
up to 1 and 1/4 cups lukewarm water
In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, olive oil, honey, and one cup of water.
Begin kneading on low speed. Watch the dough carefully – if it seems dry or isn’t coming together, add the remaining 1/4 cup water slowly, one tablespoon at a time. The goal is a smooth, supple dough that pulls away cleanly from the sides of the bowl. Avoid adding extra flour; let the water do the work.
Once combined, knead for 10 minutes on medium speed.
Turn the dough out onto a clean surface and shape it into a ball. It shouldn’t be overly sticky, so no need to flour the surface.
Lightly spray the mixing bowl with baking spray and return the dough. Mist the top of the dough lightly with spray, then cover with plastic wrap.
Let rise for one to one and a half hours, or until doubled in size.
Preheat your oven to 475 degrees Fahrenheit.
Shape the dough into your desired pizza shape, about half an inch thick. If the dough resists and springs back, cover with a towel, rest for 10 minutes, and try again.
Transfer to a floured baking sheet or a prepared pizza stone (follow manufacturer instructions).
Top with your favorite ingredients and bake for 15 to 18 minutes, until golden and bubbly.
Sponsored by Tuscanini
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