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Pizza dough - Favorite recipe? "00" dough?

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I've tried a few pizza dough recipes and thought I'd ask people what their favorite pizza dough recipe is (thin crust pizza). Also, do find there is a difference in the quality of your pizza when you use "00" type pizza dough versus all-purpose flour?

Thanks in advance.

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  1. http://recipes.robbiehaf.com/T/272.htm Try this thin crust recipe--- it is the best I have ever tried.

    1. I've tried different pizza crust recipes and the most important thing I've learned is to let the dough rise for about 8 hours in a warm place to develop flavor. If I fail to do that, no matter what recipe I've used, the dough is very tasteless.

      1. '00' is difficult to get decent results from unless you have a very high burning oven (800+ degrees). There will, of course, be a difference because the amount of protien found in both AP and '00' are very vast. 00 won't brown as easy in a home conventional oven, unless it's completely tricked out (i.e. Dangerous).

        I would advise using bread flour over AP flour for home use. It's a nice medium.

        1. My current favorite is the one from Peter Reinhart's Artisan Breads Every Day but substituting half the flour with 00 and using the cast iron skillet/broiler cooking method.

          I had tried this recipe previously without substituting in the 00 flour and didn't like it, however, at that time I was also cooking it on a pizza stone at 550 so I can't say if it's the 00 flour or the skillet/broiler method that made it work.