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0 of 5 steps completedStep-by-Step Instructions
1 Step 1: Pick flour (00 is the standard)
Step 1: Pick flour (00 is the standard)
Italian 00 flour is finely milled, gives tender pizza crust. Bread flour works too — chewier result.
King Arthur Bread Flour
Easier to find. Chewier crust. ~$7 for 5 lb.
2 Step 2: Mix: 100/65/2/0.5 (flour/water/salt/yeast)
Step 2: Mix: 100/65/2/0.5 (flour/water/salt/yeast)
Per 100g flour: 65g water, 2g salt, 0.5g instant yeast. Mix until shaggy. Knead 5 min by hand or 3 min in mixer.
Mix by hand or stand mixer
Both work. Stand mixer with dough hook is easier.
Hydration 65% (standard)
Higher hydration (70%+) = better but harder to handle.
3 Step 3: Cold ferment 24-72 hours
Step 3: Cold ferment 24-72 hours
Divide into balls, oil lightly, refrigerate. Slow fermentation builds flavor. 24 hr minimum, 48-72 hr for best taste.
Divide into 250g balls (one pizza each)
Pre-portioned. Easier to handle later.
48-72 hr cold ferment for best flavor
Patience pays off. Same effort, dramatically better pizza.
4 Step 4: Get a baking surface HOT
Step 4: Get a baking surface HOT
Pizza needs 500-700°F. Pizza stone or steel preheated 45+ minutes. Conventional ovens max 500-550°F.
Baking Steel (best home option)
Cast steel, conducts heat better than stone. ~$120.
Ooni outdoor pizza oven (700°F+)
Outdoor. True Neapolitan-style char. ~$400.
5 Step 5: Stretch, top sparingly, bake fast
Step 5: Stretch, top sparingly, bake fast
Stretch by hand (don't roll — pushes air out). Light sauce, light cheese, light toppings. Bake 4-7 min until crust charred.
Stretch by hand, no rolling pin
Preserves air bubbles in crust. Easier with hydrated dough.
Less topping > more topping
Overloaded pizzas don't crisp. Restraint = restaurant quality.
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