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oo flour pizza dough recipe
- Total Time: 190 minutes
- Yield: 2 large pizzas (16 slices) 1x
- Diet: Vegetarian
Description
A recipe for homemade pizza featuring a soft ’00’ flour crust and a creamy roasted red pepper and feta sauce for a restaurant-quality meal.
Ingredients
Scale
- 300 ml (1.25 cups) warm water
- 5 g (1.5 teaspoons) active dry yeast
- 10 g (2 teaspoons) granulated sugar
- 500 g (4 cups) tipo ’00’ flour, plus more for dusting
- 10 g (1.75 teaspoons) fine sea salt
- 15 ml (1 tablespoon) extra virgin olive oil, plus more for greasing
- 2 large red bell peppers (approx. 400g)
- 3 garlic cloves, peeled
- 60 ml (0.25 cup) extra virgin olive oil, for sauce
- 100 g (3.5 oz) feta cheese, crumbled, for sauce
- 60 ml (0.25 cup) full-fat milk or cooking cream
- 5 ml (1 teaspoon) red pepper flakes, for sauce
- 2 g (0.25 teaspoon) fine sea salt, for sauce
- 200 g (7 oz) low-moisture mozzarella, shredded
- 50 g (1.7 oz) feta cheese, crumbled, for topping
- 30 ml (2 tablespoons) extra virgin olive oil, for garnish
- 2.5 ml (0.5 teaspoon) red pepper flakes, for garnish
- 10 g (0.25 cup) fresh oregano leaves, roughly chopped
Instructions
- Prepare the Dough: Combine warm water, yeast, and sugar in a large bowl, letting stand for 5-7 minutes until foamy. Add flour, salt, and 15 ml olive oil, mixing until a shaggy dough forms, then turn onto a lightly floured surface.
- Knead and Rise: Knead the dough for 10-12 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1.5-2 hours, or until doubled in size.
- Roast Peppers and Garlic: Preheat oven to 200°C (400°F). Halve and core red peppers, placing cut-side down on a baking sheet with garlic cloves. Drizzle with 1 tablespoon olive oil and roast for 25-30 minutes until blistered and tender.
- Steam and Make the Sauce: Transfer roasted peppers to a bowl immediately, cover tightly to steam for 10 minutes. Peel the skins from the peppers and add to a food processor with roasted garlic, 60 ml olive oil, 100g feta, milk/cream, 5 ml red pepper flakes, and 2g salt. Blend until completely smooth and creamy.
- Prepare for Baking: Preheat oven to its highest setting (230-260°C / 450-500°F) with a pizza stone or steel inside for at least 45 minutes to an hour. Gently deflate the risen dough and divide it into two equal portions.
- Shape and Top Pizza: Gently stretch one portion of dough into a 25-30 cm round. Transfer to a pizza peel or parchment paper. Spread half of the red pepper sauce over the dough, leaving a border. Top with half of the shredded mozzarella and half of the extra crumbled feta.
- Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone. Bake for 8-12 minutes, or until the crust is golden brown and puffed, and the cheese is bubbly. Rotate halfway through for even browning.
- Finish and Garnish: While the first pizza bakes, infuse the garnish oil by gently heating 30 ml olive oil and 2.5 ml red pepper flakes in a small saucepan over low heat for 2-3 minutes. Remove the baked pizza from the oven, drizzle with chili-infused oil, and scatter fresh oregano leaves over the top before slicing and serving.
Notes
To achieve a crispy crust, preheat the pizza stone or inverted baking sheet for at least 45 minutes at the highest oven setting. Kneading the dough thoroughly for 10-12 minutes is essential for developing gluten, which creates the airy texture. If the dough snaps back when stretching, let it rest for 10-15 minutes to allow the gluten to relax.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 580 calories
- Sugar: 3 g
- Sodium: 790 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg