Authentic Italian Pizza Crust Dough
Prep time
Cook time
Total time
Serves: 6-8 crusts
  • 1 bag Antimo Caputo "00" flour (1 kg or 2.2 pounds, about 7 cups)
  • 1 tablespoon fine sea salt
  • 1 tablespoon sugar
  • 2½ cups warm water
  • 2 packages active dry yeast (2 tablespoons)
  • ¼ cup extra virgin olive oil, plus more for oiling the bowl and dough
  1. Place the flour and salt into a stand mixer with the dough hook attached and mix together for 30 seconds. Add the sugar to the warm water and then sprinkle the yeast over the warm water in the measuring cup. After a minute, gently stir it and then let it stand until the yeast is activated and has started foaming up, about 2 minutes.
  2. With the mixer running on low, add the yeast water and the olive oil and let the mixer run on low until the dry ingredients are incorporate. Turn mixer to medium and let the dough hook knead the dough until smooth and elastic, about 5 minutes.
  3. Remove the dough and shape it into a smooth ball. Place the dough in an oiled large mixing bowl and cover with plastic wrap, and place in a warm place to rise until 2-3 times the size, about 2-3 hours.
  4. Punch dough down and divide into 6-8 dough balls for pizzas. (Extra dough may be oiled and placed in freezer bags to freeze for another use.) Roll out dough and top with desired toppings. Bake at the highest temperature your oven will go until the crust is crispy and browned, about 15 minutes.
Recipe by Cooking With MicheleĀ® at